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Published:January 22nd, 2009 12:37 EST
Comfort Foods and Intimate Space in Scott Circle.

Comfort Foods and Intimate Space in Scott Circle.

By Rocco Loosbrock

In Rehoboth Beach, Delaware, there is one restaurant to which the foodies flock; Nage. Now, tucked away among the embassies of Scott Circle is the new Nage of Washington, DC. A quaint neighborhood eatery with exposed brick, a stunning crimson façade and infinite energy, Nage (French for swimming ") is a charming bistro with a welcoming and passionate staff.


Complimented by warm surroundings, smart wines and cocktails, and an energetic bistro ambience; Nage offers an approachable dining experience, with attention to the details and a desire to impress.   Presenting a menu based in French cooking, with a palette of global flavors, the East Coast eatery boasts intimately chic surroundings complete with exposed brick and crimson hues.


Kevin Reading is a  Co-Owner & Executive Chef of Nage.  He is a graduate of thePhiladelphia Restaurant School, Kevin Reading is a passionate restaurateur with 25 years of experience and several opened restaurants under his belt. Chef Reading opened his first restaurant, the Fox Point Grill in Wilmington,Delaware after holding culinary and front-of-the-house positions at famed restaurants up and down the East Coast including Taboo in Palm Beach,Florida.  Chef has fun in the kitchen, and presents innovative twists on classic comfort foods and modern mood-reflecting " dishes atNage,DC.


Josh Grapski is his partner and Co-Owner. Grapski`s pleasant and laid-back personality epitomizes the ambiance at Nage,DC. A tenured restaurateur with ownership experiences in Rehoboth Beach, Palm Springs and New Orleans, Josh graduated from Cornell University`s Hotel School and began his restaurant career under the toque in the kitchen. Josh`s keen business sense and desire to regularly interact with customers led him to the front-of-the-house where works to provide impressive dining experiences.


Kevin has agreed to share with us his Lobster Pot Pie Recipe





Pot Pie Base

¼ lb of bacon

1 tbl minced garlic

1 cup onion-small diced

1 cup of celery "small diced

1 cup of carrots-medium diced

1 cup of celery root-medium diced

1 cup of parsnips-medium diced

1 cup of acorn squash-medium diced

2 cups flour

2 gal lobster stock

3oz sherry

2oz sherry vinegar

2bay leaf

½ cup parsley

10 shakes Tabasco sauce

Salt and pepper to taste


Brown bacon in pan. Once browned, remove bacon, leaving fat. Sweat onion and garlic in bacon fat for several minutes.  Add remaining root vegetables.  Sweat mixture at a low heat for 20 minutes.  Add flour and stir until you have a blonde roux.  Deglaze with sherry and add lobster stock,Tabasco and herbs.  Cook until thick and delicious.



Pot Pie Filling

½ cup of lobster meat

1 pinch of shallots

1 pinch of leeks

½ cup sweet peas

1 piece of puff pastry dough rolled



In a sauce pan "heat 1 tbl spoon of blended oil "add a pinch of shallots and leeks to sweat.  Deglaze with 1 oz of sherry and add diced lobster meat and sweet peas and 8oz of pot pie base.  Season to taste.

Place in an oven ready bowl and top with puff pastry that has been rolled and flattened to top the pot pie.  Press the pastry into the sides to seal and cut 2 slits in the center.

Brush with an egg wash.

Bake at 450 degrees for 10 minutes until crust is golden brown.


Nage Restaurant is located in Washington DC`s Scott Circle at 1600 Rhode Island Avenue, NW. Open Monday - Friday for breakfast, lunch and dinner; Saturday for dinner and brunch on Sunday, Nage is a relaxed East Coast Eatery featuring innovative twists on classic comforts, specialty cocktails and an original beer menu. Reservations are available online at or by calling 202. 448-8005.