Noble Chef Hospitality of Madison, Wisconsin, has signed a lease with the Laborers’ International Union of North America to bring their flagship brand, Rare Steakhouse, to Washington, D.C.
Located just blocks from the White House in the recently expanded and historic LiUNA building at 1595 I St. NW, the 9,500-square foot space, which will open in September 2017, will feature two dining environments: a 163-seat upscale tavern situated on the first floor and a 174-seat dining room on the second floor. Rare Steakhouse will also operate and provide catering for the new private event space on the 9th Floor of the building that features views of Lafayette Square and the White House.
“We are very excited and honored to have been selected by LiUNA,” says Jack Sosnowski, president and CEO of Noble Chef Hospitality, parent company of Rare Steakhouse. “We look forward to bringing our flagship brand to the Nation’s Capital. We are confident that Rare Steakhouse will become a new destination for residents and visitors alike in the greater DC Metro area.”
Rare Steakhouse is a one-of-a-kind dining concept that brings together the best qualities of world-class dining venues with USDA Prime, dry-aged steaks, amazing wines and impeccable service. As it does with its steakhouses in Wisconsin, Rare will continue to source its meats from a Chicago-based, family-owned company that has been in business for more than 50 years. Steaks will be seared in a custom-built 1,800-degree Montague infrared broiler. Select cuts of steak on the menu include: 22-ounce Bone-In Ribeye; 24-ounce Porterhouse; 24-ounce Tomahawk Chop; 18-ounce Jack’s Kansas City Strip and the 28-ounce Double Bone-In Filet/Signature Cut.
Washingtonians will also enjoy many Wisconsin-sourced specialty items on the menu including Strauss Family Farms’ free-range veal and grass-fed beef; cheeses from the 100-year-old Carr Valley Cheese Company; world famous Nueske’s smoked bacon from Wittenberg, Wisconsin and sodas from Sprecher Brewing, made in Wisconsin with local honey.
“We are excited to help bring a taste of Wisconsin to Washington,” says Terry O’Sullivan, president of LiUNA. “When we decided to include space for a restaurant buildout in the renovation of our historic building, we knew the concept had to be special and reflect the highest levels of service and quality, both of which come with the Rare Steakhouse brand. While they may be the newest entry into the Washington restaurant scene, we are confident they will quickly become a go-to downtown destination.”
Rare Steakhouse will also offer an extensive wine list highlighting all major wine-growing regions such as California, Italy, Argentina, Chile and France. Their cellar will feature over 1,000 wines by the bottle and more than 30 by the glass. Rare Steakhouse will continue its practice of having Certified Sommeliers on staff and intends to continue its custom of featuring vertical selections of California Cabernets such as Far Niente, Groth and Heitz.
In addition to the two-story street-level restaurant, Rare Steakhouse will also coordinate and cater the new private event space that LiUNA included in their renovations. From intimate dinners for 12 to large receptions and sit down dinners for 300, Rare Steakhouse will bring restaurant-quality meals to private events in a space with an outdoor terrace that has views of Lafayette Square and the White House.
Rare Steakhouse has partnered with Washington and Los Angeles-based designers from SAINT (Studio for Architecture & Interiors) to design the 9,500-square foot, 337-seat space, which will have an Old World feel with rich mahogany, leather, textured stone and brass accents that bring an inviting warmth to the space. SAINT (Studio for Architecture & Interiors) is the new partnership between architects Michael Francis, AIA, IIDA, (Queue Design Agency) and Francisco A. Beltran, AIA (Design Republica).
“We want Rare Steakhouse DC to exemplify that iconic steakhouse feel in the design and experience while at the same time pay homage to the history of the labor movement and those who have helped build America,” says Michael Francis.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.