Bar Pilar's New Menu Debuts Wednesday

Bar Pilar is set to unveil its new menu Wednesday. Created by executive chef Barton Seaver and new chef de cuisine Joshua Whigham, the menu will feature 10 to 15 items that will change daily to reflect what's fresh at the markets. Dishes will range in price from $4 to $8.

Seaver, who also heads the kitchen at Café Saint-Ex and is a trained sommelier, has put together a well-priced selection of wines by the glass to complement the menu, in addition to a reserve list featuring lesser known bottles.

On Bar Pilar's new menu, diners may find dishes like beet carpaccio with goat cheese, mint and pine nut; crispy polenta with smoked corn and basil; tilefish crudo with orange oil and celery; Manila clams "a la plancha" with red wine and rosemary; and lamb merguez with spicy cucumber and red onion.

Seafood will be sourced from sustainable fisheries, while a good deal of other ingredients will come from local family farms. The menu also features charcuterie and cheese plates.

For dessert, pastry chef Lizzy Evelyn, also of Saint-Ex, has created three-bite "tastes" for $3 apiece.

Bar Pilar
1833 14th St. NW