Ritz Dumps Steak for Small Plates

Posted by The Editorial Desk / Wednesday, June 24th, 2009

While the “who’ll-finally-replace-Maestro?” guessing game continues at the Tysons’ Ritz (neither the Ritz-Carlton folks nor Michel Richard’s people will confirm their rumored partnership), the hospitality giant has scrapped its steakhouse concept for the sampling-friendly, seasonally inspired ENTYSE.

The new, sustainably focused enterprise provides plenty of options, including floating three- and four-course menus ($32 and $42, respectively), locally sourced entrees and gourmet bar snacks. Dishes range from rock shrimp corn dogs and ice cream “sliders” to hanger steak with artisanal mac and cheese or a lobster Cobb salad.

Every Wednesday, Maestro vet Vincent Ferraud gets another chance to shine with “Wine’d Down Wednesdays”–a weekly happy hour featuring rotating by-the-glass specials (Ferraud plucks a wine from his plentiful cellar and offers 4 ounce pours for $5) and a seafood island crowded with freshly shucked oysters, shrimp cocktail and crab claws (all starting at $1 a pop).

“It’s more of a value-oriented experience,” a Ritz-Carlton spokesperson said of their nascent WDW program.

The discount wine and raw bar specials run from 5:30 till ?? and are tentatively scheduled to continue through the summer.

–Warren

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