Jackie’s Restaurant, Silver Spring’s loveable modern American eatery, has a new chef, according to owner Jackie Greenbaum.
Adam Harvey, who was most recently the executive chef at The Wine Kitchen in Frederick, replaces top toque Diana Davila-Boldin, a rising young star who is returning to her hometown of Chicago.
Previously, Harvey was also the executive pastry chef and sous chef at Volt in Frederick, executive sous chef at the Morrison House Hotel in Alexandria, and a line cook at Marcel’s in the District.
His first day at Jackie’s will be May 7, and his first menu will make its appearance in early summer, according to Greenbaum.
As for Harvey’s food style or changes to the menu, Greenbaum writes in an e-mail: “Well, of course, Jackie's general style stays the same: modern American with a sly smile 🙂 We've always drawn from a ton of influences (Sam [Adkins] did lobster rolls and clam bakes–he was from New England; Diana [Davila-Boldin] had Mexican and Chicago influences as well as lots of international stuff)… Adam will have his own imprint and signature of course, but it's too early to tell how he will revamp the menu at this point. I will say that he has an elegance and beauty to his food that is quite arresting, and that at the Wine Kitchen he did many hearty comfort food dishes with an emphasis on his pastry skills, so he is extremely versatile. We like to give our chefs a lot of creative control, I will say, and I expect some very interesting food to come out of his kitchen. Beyond that, we'll have to wait and see.”
8081 Georgia Ave., Silver Spring, 301-565-9700, www.jackiesrestaurant.com
