Poste's Executive Chef, Robert Weland

Robert Weland makes his first appearance on the Washington DC, culinary scene as executive chef at Poste Moderne Brasserie. Washington Post's food critic Tom Sietsema writes, "In Robert Weland, Poste has a confident and capable new chef." Prior to arriving at Poste in May 2004, Weland wielded his craft as top toque at New York's Guastavino's and gained notoriety for creating dishes where the ingredients shined, satisfied and surprised.

Since his graduation from the Culinary Institute of America in 1988, Weland has worked at kitchens ranging from casual Manhattan neighborhood spots to a Michelin two-star. His first job after the CIA was at the Ritz-Carlton in New York. A year later, the hotel granted him a year-long sabbatical in Lyon at the two-star Michelin restaurant Pierre Orsi. Returning to the States in 1991, Weland became First Cook to two-star Michelin chef Philippe Reinenger, opening the Ritz-Carlton's fine dining restaurant in Philadelphia. Weland made his way back to New York City to further hone his skills at Adrienne in the Peninsula Hotel, then becoming Sam DeMarco's sous chef at First in Manhattan's East Village. Turning out intelligent, well-wrought renditions of classic American bar and bistro dishes, he helped DeMarco establish First as the East Village institution it is today.

Continuing his culinary pursuit, Weland earned two and a half stars from Crain's at Marguery Grill, followed by a stint at Privé. As Executive Chef at Larry Forgione's An American Place, Weland earned a two-star review from The New York Times. Times Critic William Grimes wrote that Weland "knows the difference between simple and simple-minded" and "achieves a wonderful balance and interplay of flavors."

When circumstances conspired to bring him to Washington DC, they conspired further to bring him to Poste, where his talents pair perfectly with the restaurant's warm environment and seasonal menus, inviting guests to return again and again.

Chef Robert Weland's commitment to organic and sustainable foods is highlighted in his organic garden, located on Poste's patio. The chef's garden is planted and tended by Chef Weland himself. Seasonal herbs, vegetables and greens are grown and harvested for immediate use in Poste's dishes. In the summer, several varieties of heirloom tomatoes are featured and in the cooler months, squashes and winter vegetables. Products are harvested daily directly from the garden to the plate offering an unparalleled taste of the fresh flavors of nature to the dishes served at Poste Moderne Brasserie.






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Address:  

555-8th Street, NW
Washington DC 20004

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Monday through Friday, 7 a.m.-10 a.m.
Saturday - Sunday, 8 a.m. - 2 p.m.
Phone:  
Fax:
202.783.6060
202.783.4222
  Lunch:   Monday through Friday, 11:30 a.m.-2:30 p.m.

Poste accepts all major cards,
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  Dinner:   Monday through Thursday, 5 p.m.-10 p.m.
Friday and Saturday, 5 p.m.-10:30 p.m.
Sunday, 5 p.m.-9 p.m.
  Bar:   11:30 a.m.-closing

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