With Florentjin, Chef Jan Van Haute, brings his first brick and mortar restaurant to Washington, DC’s District Wharf. Chef Van Haute, owner of Haute Saison Catering and Saison Wafle Bar at Union Market, began his career in the Washington, DC area as an executive chef to the Ambassador of Belgium at the Belgium Embassy.
2SCALE HOSPITALITY worked closely with Chef Van Haute and his wife Nicole to design a Modern Belgian restaurant offering guests a variety of experiences. The restaurant features a showcase open kitchen that is connected to a communal table to give diners a ‘chef’s table’ experience.
The restaurant also features a small bar that looks into the kitchen through a glass and metal partition, a large wine display and sommelier counter, and a separate entry café location where people can visit for breakfast or a casual lunch. The main dining room features large expansive glass storefronts that will look onto Maine Avenue and Distict Wharf’s Pearl Street Entertainment Hub, which will be closed off to street traffic in the evenings for sidewalk café dining and live music and entertainment.
The Modern Design of the restaurant features a black and white color scheme with blue-green accents. The restaurant will also feature a ‘living wall’ and greenery throughout the space. The central communal table features dark walnut wood, Calcutta marble, and a 3-dimensional, sculptural ceiling above, that also assists in improving the acoustics of the restaurant.