7.16.2010

Chef Five Bites: Justin Bittner

As head chef of one of Metrocurean's favorite neighborhood haunts, Justin Bittner of Bar Pilar is constantly tweaking the market-centric menu of small plates. (I'm currently loving the buttermilk fried chicken with pickles.) The Baltimore native attended Le Cordon Bleu Institute of Culinary Arts in Pittsburgh and followed with a job at Tio Pepe in Maryland — the Spanish restaurant's influences are evident on Bittner's cooking style. From there, he cooked at Elkridge Furnace Inn. Here are his Five Bites.

{Correction: The wrong list was originally posted, due to a restaurant spokesperson's error. Justin's real bites are below.}

1. Pan roasted organic Amish raised chicken breast at Palena

2. Raw kifta at Dukem

3. Grilled boneless short ribs at Honey Pig

4. Braised pork belly at Sushi Taro

5. Goat shoulder at Komi

Fuel your appetite with 5 Bites from more than 60 of DC's top chefs.

1 comment:

jburka said...

Ooh, those tuna cones at The Source are extraordinary!

But what's the deal with Richard's "Kit Kat"? I've had it at both Citronelle and Central and I just don't get all the love for it...