New Chefs Take the Helm at OYA

What began as a friendship forged on a snow–boarding trip has made it all the way to the kitchen at OYA. James Stouffer and Jonathan Seningen were recently hired to share the top toque duties at OYA, following the departure of opening chef Kingsley John back in July. The pair met while snowboarding in Argentina this summer.

Stouffer, who moved to D.C. this year after stints in Europe researching land for a winery and at Chateau Elan Winery and Resort in Georgia, and Seningen, who most recently worked under Chef Yannick Cam at Le Paradou, have been busy revamping the menu with French and Asian accents.

The original "world cuisine" menu definitely had some highlights, so I'll be eager to check out what the new chefs have put together. The menu, which you can find on the Web site, includes blue marlin carpaccio, spicy lobster consommé with lobster dumpling, five spice duck, ahi tuna with yellow tomato risotto and pomegranate, and veal cheeks with turnips and cipollini onions. Apple and rice pudding with granny smith sorbet and poached pears with vanilla ice cream are a few of the dessert options. And vegetarians take note: The chefs hope to solicit your expectations when you order rather than sending out the ubiquitous plate of grilled veggies or mushroom risotto.

The space is too cool to not have a menu to match, so here's to hoping the new guys hit their stride in the kitchen. Wanna check it out without paying full price? The restaurant's $30 three-course "sunset menu" is available for parties of eight or less from 5:30 to 7 p.m. Monday through Saturday. You get to choose from a handful of options for each course.