2013 | Dine

New chef at Bethesda Blues and Jazz Supper Club

Scott Mullen replaces Moses Jackson

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When the Bethesda Blues and Jazz Supper Club opens on March 1, Chef Scott Mullen will be at the helm. Mullen, a graduate of the Philadelphia Restaurant School, replaces Chef Moses Jackson, a New Orleans native who was hired a year ago to head up the kitchen at the dining and music venue.

The former art deco theater on Wisconsin Avenue has undergone an $1.5 million renovation, which includes 300 seats for dinner, 200 additional performance seats and a 40-foot-long bar.

Mullen was hired for his culinary expertise and ability to manage a large kitchen, which will be expected to handle big crowds and private events. He has 15 years of cooking and supervisory experience, much of it at large upscale facilities such as inns in Pennsylvania and country clubs in Florida. Along the way, he was recognized by Philadelphia Magazine as one of the city’s “Top 25 Up and Coming Chefs” and also hosted a TV cooking show in southwest Florida.

The original concept for the Bethesda supper club was pure New Orleans fare, with oyster pan roast, crawfish etouffe and blackened catfish among the selections. Mullen’s menu still features Louisiana specialties, such as gumbo, jambalaya and beignets, but also includes continental offerings such as shrimp scampi, prime rib and crab cakes.

To view the new menu, click on “Dining” at bethesdabluesjazz.com