OUR HEAD CHEF, JESSE MILLER, WINS 14TH ANNUAL WINES OF CHILE AWARD. Chef Miller created a Carignan & 5 Spice Beef Belly. Highlighting beef from Patagonia, Chef Miller used young sheep’s milk cheese stuffed prunes with oak smoked beef bacon, honey, honey & sumac yogurt, kabocha squash, merquen, and pickled plum.
On a typical day in Jesse Miller’s kitchen at Bar Pilar, seven to eight people prep, cook and clean for dinner service. But on Thursday, the executive chef was alone most of the day, while the immigrant workers on staff at the downtown Washington, D.C. restaurant stayed home.
Miller was eventually joined by his bartender and two friends who showed up in the evening to help out. It was an exhausting day — but that was the point, Miller said.
Thrillist has listed Pilar as one of DC's 10 most under-appreciated restaurants.
"Things that are repetitive: Lil Jon’s song "Turn Down for What," playing the slots, and the constant noise about the same new restaurants. What about places that are a little older (wiser?) or less buzzed-about? They deserve some love too, especially because you might actually be able to get a table there. Bypass the line by including these 10 spots in your plans."
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