A Chef for a Cask Ale Restaurant

The Washington City Paper on-line reports that Kyle Bailey, past chef for a Manhattan hot-spot restaurant, has accepted the position of Executive Chef for Washington, D.C. restaurant Birch & Barley/Churchkey.

His investiture may have put the final piece in place for that yet unopened, long-anticipated beer-centric restaurant.

[Bailey is] even an avid home brewer, and better yet, he’s almost giddy at the thought of developing a beer-oriented cuisine at Birch & Barley. “I’m excited by any chance to cook with beer,” he noted, “and not poach fish with Coors Light, but really cooking with beer.”

Birch & Barley Hires NYC Chef to Replace Frank Morales
Posted by Tim Carman
Young & Hungry
Washington City Paper on-line
Aug. 25, 2009

Bailey joins Greg Engert, beer manager (who will split his duties between there and Rustico in Alexandria, Va.), and General Manager Jeannette Acosta (who recently held the similar title for José Andrés' at his restaurants Oyamel and Jaleo).

And, there will be casks there. 5 cask lines to be exact. That's dear to YFGF's heart.

More here.