8.18.2010

RJ Cooper To Open Rogue 24

Chef RJ Cooper has found a new home for the ambitious 24-course menu he created while at Vidalia. The chef announced today that he hopes to open Rogue 24 this winter tucked away in Blagden Alley, across from the convention center.

The 52-seat restaurant will only serve Cooper's 24-course tasting menu during one dinner seating Tuesday-Thursday and two dinner seatings Friday and Saturday evenings.

The tasting menu experience will ring up at $130 and $170 for alcoholic beverage pairings.

Blagden Alley is a funky little collection of brick buildings and old stables now home to a few creative company's offices. The amazing Longview Gallery, which fronts Ninth Street, backs up to the alley. “The space is a perfect fit for the intimate, yet edgy experience of Rogue 24,” Cooper says in release.

The design, which includes an open kitchen in the center, will be overseen by architects Brian Miller of edit and Lauren Winter of Winter Architecture, whose aesthetic can be seen at The Gibson, U Street Music Hall and Dickson Wine Bar.

Cooper plans to follow Rogue 24 with more projects, including a more casual concept, Pigtails.

12 comments:

Anonymous said...

I will be interested to see how this restaurant works, in an alley, asking $170 a head. Where will all the BMW's park!?

Anonymous said...

Wow - cool spot to pick for a restaurant. Hopefully the location won't be a challenge.

The Yum Report said...

I could have sworn I just heard that he was trying to create restaurants that are more in the mid range. At $130-170 a head, I don't want to see the high range...

Anonymous said...

I experienced 24 when Chef Cooper was at Vidalia, and will definitely try his new place. He can cook and is great with people. Also, some people think he should have won Cochon 555, not the chef from Bourbon Steak.

suburbanfoodnerd said...

I can't wait! Love the idea of a chic tasting menu in a raw alley space...

Amanda said...

Rogue 24 won't be relying on walk-in foot traffic at that price point, so the alley space is starting to make sense to me. It's a special dinner you plan ahead for so you know where you're going. Maybe they'll stick a valet on 9th (for the beamers, Anon 1)?

Yum Report - You are correct ... as far as his next project Pigtails goes. A more casual neighborhood place.

Anon 3 - Great to hear you tried the 24 menu. I didn't get the chance before RJ left Vidalia. (And he did win Cochon the year before. I was a judge this year and I can tell you it was really close. Amazing entries from the chefs.)

jburka said...

My husband and I were discussing this last night and we have trouble conceiving of this working. Nearly twice as many seats as Komi, not to mention more expensive, in a part of town that might have trouble attracting big spenders (to be fair, Corduroy brings in people, though at a lower price point). And a number of the high-course-count/high-concept places around town are connected to more traditional restaurants (e.g. 24 was inside Vidalia; 21 is inside Volt; MiniBar is inside Cafe Atlantico; Eve's Tasting Room is just that...a room off of the Bistro).

We also wonder if this will be as welcoming to vegetarian (or pescetarian) diners as some of the other menus around town. Ziebold, Monis, and Armstrong have all proven themselves capable of fabulous vegetarian foods, but Vidalia was never high on that list.

Logan Girl said...

Can't wait to try it! But sadly, with any new restaurant opening up especially w/ a great tasting menu, will I ever get a reservation?! Hoping that unlike some other well know places, this seems to seat more folks. When is the websit going up?

Amanda said...

jburka - You make some thoughtful and interesting points. The initial success will ride on RJ's reputation, which is really strong. Same way people drive to Frederick for Bryan Voltaggio's good I think people will seek out this new place. Maybe if RJ reads these, he can chime in on the vegetarian options.

Logan Girl - You're right that more seats will probably make it easier to get in than say minibar. Then again, if the buzz is big enough, who knows how long it could take to get a res!

Shaw Rez said...

I am so excited about this!!!

chef4cook said...

Good luck Chef. Sounds like fun!

Anonymous said...

See, there's no recession!