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

Grand Opening Night is Sat. January 4th; Modern American Cuisine with Swiss/French Twist
in DC’s Mount Vernon Triangle
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.
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
Kohlrabi Soup with Appenzeller Cheese Fondue and Fennel Oil / PHOTO CREDIT: Reza Mohaddes for SILO
Mussels Gratinée in a Vermouth Leek SaucePHOTO CREDIT: Reza Mohaddes for SILO
Fried Butternut Squash Triangles with Eggplant Tomato Mousse and Garlic sautéed Spinach on Cauliflower Sauce (VEGAN)
PHOTO CREDIT: Reza Mohaddes for SILO
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 Saturday5pm – 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.

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.

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