Well....it's been a good run....
We will miss our Vidalia Family!
Thanks for your support all these years.
FOR IMMEDIATE RELEASE
Contact: Jennie Kuperstein, Stand Out PR
917.664.2022 or firstname.lastname@example.org
Chef Jeffrey Buben to Close Iconic DC Restaurant Vidalia
After Almost Twenty Five Years in D.C.
Chef Hamilton Johnson to take over the space to open Honeysuckle
WASHINGTON, DC - After almost a quarter century as proprietors of Vidalia Restaurant, Chef Jeffrey Buben and his wife and co-owner Sallie will close Vidalia. The last lunch and dinner service will be Thursday December 15th, 2016.
“While it is bittersweet, we realize change is inevitable,” says Chef Buben. We have been blessed with incredibly passionate, loyal and hard working employees, both past and present. Our gratitude to our loyal patrons cannot be put into words. For the support from the entire Washington, D.C. restaurant community over the years we will be forever grateful.”
However, the closing of Vidalia also represents a new beginning; Chef Buben will be passing the proverbial baton to Chef Hamilton Johnson, one of his protégés, who will take over the space once Vidalia closes. Chef Johnson will open Honeysuckle, specializing in Mid Atlantic and Southern cuisine with European technique. Johnson worked under Chef Buben at Vidalia for seven years, most recently as Chef de Cuisine. The space will go through an organic change, including lighting design, color and organic textures which promise to mirror the comforts of Charleston, South Carolina’s genuine welcome and warm hospitality. “I’m grateful for the opportunity from Chef Buben to ‘come home, ’ explains Chef Johnson. I’m honored to continue his legacy in this space, and I’m so grateful to have his blessing and support in my new venture.”
As for Chef Buben, he could not be more excited to be able to pay it forward. “We are confident that Chef Ham will be a passionate chef/owner and create a wonderful restaurant with a very personal touch, explains Chef Buben. Our wish is for his success with Honeysuckle and hope it will nurture the next generation of chef/owners.”
Honeysuckle aims for a mid January opening.
For over twenty years, Vidalia has garnered both local and national recognition with its modern American cooking delivered with impeccable southern hospitality. From its magnolia walls gracing the entrance to the contemporary wine bar and lounge, the restaurant exudes graciousness and exceptional flavors. James Beard Award Winning Chef, Jeffrey Buben describes Vidalia’s cuisine as regional American infused with a heaping serving of Southern influence. Diners’ favorites include the delicate Crab Cakes, the famous Shrimp and Grits, popular renditions of Veal Sweetbreads and the much anticipated seasonal Baked Vidalia Onion. Each presentation is a complexity of textures and tastes. Frequent menu changes indulge in the myriad of local seasonal market ingredients and regional products. Emphasis is put on pairing hand-crafted wines, beers and spirits to the spectacular cuisine. Enjoy the quintessential American dining experience with a southern accent.