dredd

Vegetate Restaurant is DC's premier vegetarian restaurant. We feature farm to table local, organic and modern seasonal cuisine. We are a small, family owned business located in the Shaw neighborhood. We are looking for dedicated, passionate and highly accountable people that share our core values to join our small family.

We are currently seeking an experienced saute cook who can basically run the line and expedite the food. We are a small restaurant with a small menu and a small kitchen so organization and efficiency is crucial. Please have a strong interest in learning about seasonal vegetarian cuisine.

Please send PM or fax resume to 202-478-2793 or email resume

Vegetate uses local and "organic" produce from:

Tuscarora (PA)

Path Valley (PA)

Sunny Side Farms (WV)

Northern Neck Farm (VA)

Clagett Farm (MD)

and several others during famers market season

This sounds hauntingly close to "Caesar Salad."

Cheers,

Rocks.

LOL. Maybe that's why upon her arrival she permanently 86'd our grilled caesar salad.....actually it's pronounced "chez-a-ray" like Desiree.

Join us every Wednesday from 7-9pm for our Wednesday special: Vegetate's mini burgers are $1 while DJ Dave Nada spins.

Tonight, and every Thursday, small plates are half-price from 6-8pm. This is a great time to sample our menu, and this week we have new small plates that highlight the season: an Organic Oyster Mushroom and Baby Chard Salad, Grilled Organic Asparagus wrapped in Nori, and homemade Dumplings in a Chamomile Cilantro Broth. We have also just added a Wilted Path Valley Endive Salad with Chevre, Arugula Emulsion, Toasted Chickpeas & Balsamic.

All Specials are available at the Bar and in the Second Floor Lounge ONLY.

We're also highlighting strawberries with a delicious new dessert: Blue Corn Biscuits and Organic Strawberries with Rosemary Cardamom infused Coconut Milk. There is also a new Basil Coconut Macaroon with Mango Sorbet.

And if you haven't been here since we got our liquor license, try one of our fresh squeezed juice and herb martinis or an organic wine from our boutique list here:

Sparkling

Mountain Dome Brut NV (Spokane, Washington)

Gramona Cava 2003 (Spain)

White

El Cipres Torrontes 2006 (Argentina)

Terrapin Cellars Pinot Gris 2006 (Willamette Valley)

Ransom Riesling 2005 (Willamette Valley)

Sineann Chardonnay 2006 (Oregon)

Red

Avondale Cabernet Rose 2006 (Paarl, South Africa)

Devil's Corner Pinot Noir 2005 (Tasmania, Australia)

Amira Syrah 2004 (Paarl, South Africa)

Foxglove Cabernet Sauvignon 2005 (California)

Avondale Pinotage 2006 (Paarl, South Africa)

Jigsaw Pinot Noir 2005 (Willamette Valley)

Glaetzer "Wallace" Shiraz Grenache 2005 (Barossa Valley)

JUICE & HERB MARTINIS

Lemon Thyme
Charbay vodka, fresh squeezed lemonade and thyme

Lime Rosemary
Charbay vodka, fresh squeezed limeade and rosemary

Grapefruit Mint
Charbay ruby red grapefruit vodka, fresh squeezed grapefruit juice and mint

COCKTAILS

Vanilla Lavender Martini
Charbay Tahitian Vanilla Rum with lavender flower soda

Orange Blossom Cosmopolitan
Belvedere Pomara?cza vodka with cranberry and lime juices

Green Tea Cool Out Martini
Charbay green tea vodka, lemon juice and agave nectar

Gin & Ginger
Tangueray gin, apples, ginger, lime juice and splash of soda

9th Street Iced Tea
Belvedere Cytrus vodka, our iced tea and Chambord

BEER

Brooklyn Summer Ale
Brooklyn Lager
New York

Clipper City Gold
Baltimore, MD

Wolavers IPA (organic)
Vermont

Wolavers Oatmeal Stout (organic)
Vermont

We look forward to seeing you.

http://www.vegetatedc.com/portal/specials/...y_specials.html

we were awarded our "stipulated" abc license three weeks ago. please stop by and have a glass of wine, signature cocktail or beer.

we will have our cockatail, wine and beer list on our website soon.

We are still searching for decent line cooks so if anyone knows anyone who has it together please send them our way.

We need someone to basically come in and do light prep and cook 3-4 nights and work 2 brunches per month.

Vegetate is seeking experienced line cooks with at least 2-5 years experience to work in busy vegetarian kitchen. Vegetate is also seeking a part-time hostess for weekends and Sunday brunch shift.

If you are highly motivated and are interested in vegetatarian cuisine and being part of something special, please send resume to info[@]vegetatedc.com or fax to 202.232.4808. Serious candidates only please.

Of course, only Mr. Redd can provide the definitive answer. Maybe we can ask him between sets when he's spinning a "Prince v. OutKast" night at the Black Cat! (Which, by the way, has Food for Thought, one of the most vegetarian/vegan-friendly cafes in the city.)

Sorry for the delay in posting. To answer some of the questions:

You are correct on the pronunciation--nothing fancy or unusual.

The tofu bacon is just marinated extra firm tofu that has been frozen for texture and then smoked with hickory chips and flash fried.

FYI-Ramps arrived last week and Sidra & Derrick paired them with fava beans for a wonderful and simple cold salad.

Definitely looking forward to the Prince vs Outkast party @ Black Cat. It has been over a year since the last party.

Thanks for the support and interest. It has been extremely tough and frustrating for us not having our liquor license.

This is probably something they bought, not something they made from scratch. You might be able to find it at Whole Foods or another venue that sells soy products--online maybe?

I know for a fact it is made from scratch.