Press & MEdia

 
Untitled design (17).jpg

7 Restaurants We’re Excited For This Summer

DCist

Modern and seasonal Mid-Atlantic cooking is set to arrive in Navy Yard this summer with the debut restaurant from chef Reid Shilling, whose experience includes time as a sous chef at The Dabney. The seasonal menu will change frequently, highlighting ingredients from across the Chesapeake region.

 

Untitled design (18).jpg

The Most Anticipated Restaurants in D.C., Summer 2019

eater - washington d.c.

The long-developing project in Navy Yard comes from Reid Shilling, a former sous chef at the Dabney who previously cooked at Thomas Keller’s Bouchon Bistro outside of Napa, California. The Baltimore-area native will oversee a kitchen with a wood-fired oven, a massive raw bar, and a meat-curing chamber.

 

Untitled design (16).jpg

How to Husk-Roast Sweet Corn

Garden and gun

Washington, D.C. chef Reid Shilling gives his take on street corn that’s ripe for Fourth of July festivities—and previews his new restaurant in the Yards

 

Washintonian.jpg

Shilling Canning Company Will Bring Mid-Atlantic Cuisine To Navy Yard

The Washingtonian

In 1935, chef Reid Shilling‘s great-uncles founded the Shilling Canning Company in Hampstead, Maryland. The business preserved produce like sweet peas, tomatoes, and corn from their family farm and others.

 
 

For media inquiries please contact Zoey Rowley, zoey@sprouthouseagency.com