New Chef at Big Bear Changes Menu Nearly Daily

Chef Quinten Frye, a James Beard Award semi-finalist, most recently in the kitchens of José Andres, has moved to Big Bear, 1700 First Street NW in Washington’s Bloomingdale neighborhood. 

In the kitchen, Chef Frye brings a farm-to-table, nose-to-tail menu that changes almost daily.  Examples of menu items include a variety of small plates, entreés, sides and desserts.

From apps like smoked pork sausage with poblano and Serrano peppers, spicy mustard and house made kraut and trotter and Headcheese croquettes, and entreés that include faro risotto with Le Bocage Farms mushrooms, pecorino, preserved lemon, black garlic and dinosaur kale to a hearty bone-in pork chop with Brussels sprouts, kimchee apple salad and pork glaze, and sea trout with potato confit, charred kale, cippolinni onions and saba to name a few, dishes are always seasonal, based on product availability. 

Sausages are homemade; bacon and fish is house cured (chef has repurposed an antique refrigerator to do the job).   Entreés run  $14-$26. 

Along with Chef Frye, Rob Elias joins as  General Manager.  He has created an artisan cocktail, wine and beer list that perfectly pairs with the menu as well as planned Bloomingdale Farmers’ Market homemade shrub cocktails to come with the harvest. 

In the evening, the restaurant provides full table service.  There is upscale cuisine and culinary talent, yet the restaurant remains a neighborhood oasis that is as unpretentious, socially conscious and cozy as ever.

With both indoor and patio seating (spring/summer), Big Bear is open MondayThursday from 6 am to 9 pm; Friday and Saturday from 6 am-10 pm


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