My latest food assignment took me to the up and coming NoMa neighborhood to check out Todd Gray’s newest creation, Watershed. It’s nestled in the new Hilton Garden Inn and has a killer outdoor patio that will be perfect during the summer evenings.
While I was taking photos, Chef Gray was telling us about how he plans to split his time between Watershed and his other restaurant, Equinox. Basically, he’s going to take multiple trips between the two each day in addition to a trip to the gym. Quite frankly, it sounded exhausting.
Washingtonian – The patio and raw bar are Miami-esque, with large umbrellas and white leather bar chairs; the menu there ventures beyond oyster platters with items such as quail-egg-topped steak tartare, thin slices of fluke with pickled watermelon rind, and papaya-jicama salad.
Washington Post – The restaurant’s menu will spotlight fish and seafood “from Maine to Florida,” including lesser-used ingredients such as tile fish and triggerfish.