wildwoodkitchen wildwoodkitchen

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Wildwood Kitchen by RW  Chef Robert Wiedmaier's lighter interpretation to seasonal cuisine, a RW Restaurant Group restaurant. Chef de Cuisine, Brandon Shapiro


The Amazing Dessert from our recent Spice Companion Dinner has earned a permanent place on our Menu! Citrus Knafeh with Mishmish Spice, Roasted Peach, Sicilian Pistachios and Orange Blossom Sherbet. @rw_restaurant_group @marcels_dc @sirenbyrw @brasseriebeck @lock72rw @musselbar @la_boite

Steamed Black Bass with Shawarma East Spice, Red Quinoa, Swiss Chard, Pickled Shiitake Mushrooms and Black Garlic White Soy Vinaigrette. @rw_restaurant_group @marcels_dc @sirenbyrw @brasseriebeck @musselbar @lock72rw @congseafd @la_boite

House Cured Duck Pastirma with Chocolate Tahini Mole, Pickled Figs, Puebla Spiced Pine Nuts, Sumac Onions and Sesame Nigella Dukkah. @la_boite @soomfoods @rw_restaurant_group @marcels_dc @sirenbyrw @brasseriebeck @musselbar @lock72rw

Citrus Marinated Lobster and Shrimp with Kaffir Lime, Thai Basil, Avocado, Serrano Chile, Compressed Watermelon and Lemongrass Tomato Water. @rw_restaurant_group @marcels_dc @sirenbyrw @brasseriebeck @musselbar @lock72rw @la_boite @congseafd

A Meeting of the Minds, Chef Robert Wiedmaier and Lior Lev Sercarz of @la_boite talking Food and Spices after a very fun and successful Spice Dinner. Thank you to all who attended and looking forward to many more exciting dinners at Wildwood Kitchen! @rw_restaurant_group @marcels_dc @sirenbyrw @brasseriebeck @musselbar @lock72rw @bethesdamag @simoneink

Lots of Fun at tonight's Spice Companion Dinner with @la_boite we can't wait for the next one! @rw_restaurant_group @marcels_dc @sirenbyrw @brasseriebeck @musselbar @lock72rw

Grilled Bluegrass Spiced Swordfish with Sunchoke Puree, Charred Filet Beans, Preserved Lemon, Kalamata Olives and Heirloom Tomato Vinaigrette. @rw_restaurant_group @marcels_dc @brasseriebeck @sirenbyrw @brasseriebeck @musselbar @lock72rw @la_boite

Wildwood Kitchen will be participating in Restaurant Week 2017! August 11th-August 19th. Three courses, 25$ for Lunch, 45$ for Dinner. @bethesdamag #BmagRW @rw_restaurant_group @marcels_dc @sirenbyrw @lock72rw @brasseriebeck @musselbar

Path Valley Farms never ceases to amaze us with beautiful produce. We can't wait to cook these Purple Haricot Verts! @rw_restaurant_group @marcels_dc @sirenbyrw @lock72rw @musselbar @brasseriebeck

Puebla Spiced Filet Mignon with Carrot Tahini, Freekeh, Grilled Asparagus, Maitake Mushrooms and Smoked Cinnamon Gastrique. @rw_restaurant_group @marcels_dc @sirenbyrw @brasseriebeck @lock72rw @musselbar @la_boite @soomfoods

Another Shot of our Summer Menu! Shabazi Spiced Striploin of Lamb with Pistachio Tahini, Hand Rolled Couscous, Charred Okra, Kalamata Olives and Chermoula Sauce @rw_restaurant_group @marcels_dc @sirenbyrw @brasseriebeck @musselbar @lock72rw @soomfoods @la_boite

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