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Colin Brennan

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About Colin Brennan

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  1. Are you serious about cocktails and wine? Do you like working quickly and efficiently? Do you like it when your opinion matters and you are asked to be creative? If you answered yes to theses questions, then we have a perfect opportunity for you. Bar Manager, Nate Mann, has created a beverage program with interesting and diverse cocktails, over 20 wines by the glass, and plenty of craft beers. He is looking for the right person to join his team. Qualifications: Previous experience in an upscale or a fine dining environment preferred Ability to work in a fast paced environment Knowledg
  2. psst... Antonio is making fried chicken! We'll have it for dinner tonight and tomorrow if it last that long.
  3. Redwood is open. The bar opens at 4 and the dining room at 5:30. Happy hour from 4 to 7 in the bar.
  4. We're going to put the majority of Antonio's new bar menu items on early next week and transition completely on March 13th. Dinner menu changes still slated for late March.
  5. The wine tasting is part of the ticket! 20 different wines will be available for you to sample. If you want a full glass, we will offer every wine on our by the glass list (over 15) at half price. The food is included in the ticket! Some dishes will be passed, others available at stations in the bar & lounge. It really is a great deal! Hope this helps
  6. Redwood is pleased to announce an exclusive, ticketed event in its bar and lounge on Tuesday, March 12 from 6:00 p.m. until 9:00 p.m. Twenty wines will be available to sample from wineries such as Tangent, Indaba, Suavia, Terredora di Paolo, Familia Zuccardi and more. This event is in celebration of Chef Antonio Burrell’s new bar menu and Redwood’s newest promotions—half-price wines by the glass on Sundays and Mondays, a new and improved happy hour Monday through Saturday from 4:00 p.m. to 7:00 p.m., and live music by Taylor Carson every Tuesday evening. Your $20 ticket gives you access to t
  7. Hi all, I'm Colin the GM of Redwood in Bethesda. I've lurked the board for many years and finally decided to join! I worked at local restaurants throughout college and after a brief stint at a desk job, I returned in 2004 and have stayed in the industry since. I know quite a few people on the board and I'm looking forward to becoming a member of the community.
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