MVT: Announcing Silo Restaurant open 4th January
Announcing Silo restaurant opens on 4th January. Here is the PR for the event - wow it looks yummy
WASHINGTON, DC – January 3, 2014: In the works for more than a year, Silo restaurant will open to the public at 5pm on Saturday, January 4.
The restaurant’s name represents its raw and industrial interior as
well as the fresh ingredients and grains used in its cuisine. It will
accommodate 20 people at the bar and 50 people in the dining room.
As
an opportunity arose, Charlotte left Cheesetique to revamp the wine
program at Northside Social Coffee Shop and Wine Bar in Arlington.
During her tenure there, the bar received many accolades from
Washingtonian Magazine and The Washington Post for the Happy Hour she
instituted, as well as the fresh look of the bar. Charlotte then spent
time with Barcelona Restaurant Group before coming across the chance to
open Silo, a concept she believes is fresh and fun with a focused and
unique approach.
Grand Opening Night is Sat. January 4th; Modern American Cuisine with Swiss/French Twist
in DC’s Mount Vernon Triangle
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| PHOTO CREDIT: Reza Mohaddes for SILO |
Created, designed and built by first-time restaurateur Reza
Akhavan, who become known in DC’s restaurant community during his
tenure as Manager of The Front Page, and then as the Opening GM of
Shaw’s Tavern. Working alongside Akhavan as Restaurant Manager will be
Charlotte Devilliers, most recently with Northside Social Coffee Shop
and Wine Bar. Silo’s kitchen is helmed by Executive Chef George Vetsch.
From 2009-2013, Chef Vetsch was Executive Chef (American Classic
cuisine) at C.F. Folks. During his tenure there, the restaurant was
awarded the 2013 James Beard Award, Classic American Restaurant and the
2013 RAMMY Award, Casual Restaurant of the Year.
Excited
to be back in the kitchen of a brand new restaurant just as it starts
out, Swiss-born, and trained in French cuisine, Chef Vetsch has designed
Silo’s menu on Contemporary American cuisine with a Swiss/French twist
that pays homage to his heritage.
Some of his dishes to look forward to include:
§ Kohlrabi Soup with Appenzeller Cheese Fondue and Fennel Oil
§ Mussels Gratinée in a Vermouth Leek Sauce
§ Fried Pumpkin Triangles with Eggplant Tomato Mousse and Garlic sautéed Spinach on Cauliflower Sauce (VEGAN)
§ Potato crusted Branzino on sautéed Spinach with Tomato-Olive-Caper Concasse in a Fennel Soubise
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| Kohlrabi Soup with Appenzeller Cheese Fondue and Fennel Oil / PHOTO CREDIT: Reza Mohaddes for SILO |
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| Mussels Gratinée in a Vermouth Leek SaucePHOTO CREDIT: Reza Mohaddes for SILO |
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| Fried Butternut Squash Triangles with Eggplant Tomato Mousse and Garlic sautéed Spinach on Cauliflower Sauce (VEGAN) PHOTO CREDIT: Reza Mohaddes for SILO |
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| Pork Stew in a Paprika Sour Cream Sauce, Grilled Rapini and Pepper TagliatellePHOTO CREDIT: Reza Mohaddes for SILO |
LOCATION, HOURS, AND CONTACT INFO:
Silo is located in DC’s Mt. Vernon Triangle neighborhood on 5th St NW, between K St. and Massachusetts Ave NW.
919 5th St. NW, Washington, DC 20001
Facebook.com/SiloDC
Twitter: @SiloDC919
Reservations can be made at: CityEats.com
Hours are:
Tuesday-Thursday, Sunday: 5pm – 10pm (kitchen), 5pm – 1am (bar)
Friday and Saturday: 5pm – 11pm (kitchen), 5pm – 2am (bar)
Closed Mondays.
BIOS OF PRINCIPALS INVOLVED IN SILO:
Reza Akhavan, Managing Owner
Born
and raised in Iran, Reza Akhavan has always been tangentially involved
in the food business. With a degree in Mechanical Engineering, Reza
helped his father run the family business, which manufactured metal
sheeting for food packaging companies, which in turn created metal food
cans and containers. After arriving to the States in January 2006, Reza
spent a year and a half working at Starbucks before opening his own
coffee shop in downtown DC - Saxby's Coffee. In 2009, Reza decided to
delve even further into the food industry, so in a crucial move, he sold
Saxby's and began managing The Front Page in Dupont Circle. He spent
two years learning the in's and out's of the restaurant industry… from
beverage buying to team management, hiring and training. In September
2011, he was recruited away to become the opening General Manager of
Shaw's Tavern.
Reza
quickly realized that he loved working in the restaurant industry. He
felt the balance of business and people was exactly what he was looking
for in life. Thus, in August 2012, he began to realize his dream of
restaurant ownership. Reza leased the space that is now Silo,
transformed it, designed and built out the interior, and created a
casual upscale restaurant in DC’s Mount Vernon Square neighborhood for
local residents and visitors alike to enjoy.
George Vetsch, Executive Chef
Born
in Switzerland, George Vetsch began his 20+ year career in the kitchen
as an apprentice mastering Classic French cuisine. His first true job
was as Sous Chef for Hilton Hotels in Geneva (French cuisine) and then
Hong Kong (French & Chinese cuisine), before being transferred to DC
to work for the then Vista International Hotel as a Sous Chef
(Contemporary American cuisine) in the 80s.
George
departed Washington for a while to become the Executive Chef of The
Mercersburg Inn in Pennsylvania before returning to DC and opening his
own establishments: Limelight Restaurant and Restaurant George, where he
also served as Executive Chef (Contemporary American cuisine).
Eventually, George moved on to The Oval Room where he also served as
Executive Chef.
From
2000-2005, George was Executive Chef (Contemporary American cuisine) at
Circle Bistro. He then went on to become Executive Chef (Classic
Italian cuisine) at Etrusco from 2005-2009.
Most recently, from 2009-2013, George was Executive Chef (American Classic cuisine) at
C.F. Folks. During his tenure there, the restaurant received numerous accolades:
- 2013 James Beard Award, Classic American Restaurant
- 2013 RAMMY Award, Casual Restaurant of the Year
Excited
to be back in the kitchen of a brand new restaurant just as it starts
out, George has designed Silo’s menu on Contemporary American cuisine
with a Swiss and French twist.
Charlotte Devilliers, Restaurant Manager
Charlotte
Devilliers was born into the industry as her parents emigrated from
France in 1980 to pursue their dreams of restaurant ownership - opening
Lavandou Restaurant in 1990 in Cleveland Park, DC. When Charlotte was
just 13, she began working at Lavandou as Coat-Check Girl and climbed
all the way up to management by the time she was 18. Throughout college
at James Madison University, she worked at a variety of restaurant
establishments, in a number of roles. Upon her return to the area, she
was offered a full-time serving position at what was then a small wine
bar & café, Cheesetique in Alexandria, Virginia. During her 4.5
years at Cheesetique, she quickly rose to Assistant Manager and
eventually to Restaurant Manager. Charlotte spent 2.5 years helping
with the wine and beer buying and eventually took over the entire
beverage program.
Her
wine knowledge credentials include Wine and Spirits Education Trust
(WSET) Level 3 Advanced Certification with Merit, and she even ran her
own wine tasting classes while at Cheesetique.
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