Harper McClure, BRABO
Mortadella is one of Chef Harper McClure’s favorite foods—that’s why he’s stuffing quail with it on his new fall menu. Another stunner is his monkfish served in a Swiss chard wrapper. But Harper’s been busy outside of the kitchen too, having just launched “industry night” at the adjacent BRABO Tasting Room. The third Monday of every month, Harper DJs as folks from the restaurant industry (and those who love them) dig into $5 tarts $10 mussels, $5 house-made punches and more starting at 10pm. Harper says the inspiration is his time spent at Vidalia. “The Black Rooster across the street was frequented by all the great cooks of DC, if there was ever a spot to talk shop, that’s where you went; I want to bring that communal cook hang out to Alexandria.” Next up is an Oktoberfest theme on Oct. 20. Last meal in prison: "Anything made by my lovely wife."
