From the Kitchen of: Brian Robinson

brianIn case you haven’t caught on yet, I’m a total sucker when it comes to Southen food.  My husband keeps telling me he thinks I’m a Southerner stuck in a New Englander’s body.  3 Bar and Grill now has a great new menu filled with Southern specialties like hush puppies served with maple bourbon mustard dipping sauce, fried green tomatoes with goat cheese and Creole remoulade, oyster po’ boy served with lemon cayenne aioli and chips and fried chicken and waffles. Executive Chef Brian Robinson actually used to work at Georgia Brown’s so he knows what he’s doing when it comes to Southern cuisine!  We snagged a few minutes of his time to ask the usual questions.

What is your favorite kitchen gadget?
Either the smoker or my new cheese knife.

What is the most overrated food/technique in restaurants today?
Filet Mignon is far and away the most overrated food, ever. Expensive, tender, but no real flavor.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
A seafood restaurant with Asian flavors.

What is your favorite local product or purveyor to work with?
Babes in the Woods, a small pig farm in southern Virginia. The pork is fantastic and Bill Jones, the pig farmer, is a great guy.

What is your biggest customer pet peeve?
Using the menu as a shopping list to create their own dish.

What do you drink/eat after work?
If I don’t go out and get a beer, it’s Gatorade and hot dogs at home on the couch.

What is your favorite thing to cook at home?
A nice juicy steak seared in a cast iron skillet.

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Filed under Food, Interview, Outside DC, Restaurants

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