We accept reservations for parties of up to 8 and always keep room for walk-ins.
For reservations please click below
Book your The Red Hen reservation on Resy
Unfortunately, at this time we cannot accept reservations via email or social media.
An Italian-influenced American restaurant located in the historic Bloomingdale neighborhood of Washington, DC. Proprietors and long-time friends Michael Friedman, Michael O'Malley and Sebastian Zutant have introduced a youthful sophistication to the rapidly evolving dining scene in one of the most eclectic neighborhoods in the nation's capital.
Chicago native Michael O' Malley has been involved in food operations of various sorts since the age of 16. Starting with a stint as a short order cook at a concession stand, O'Malley moved to Las Vegas to get a more formal education in the hospitality industry. While earning his B.A. in Hospitality Administration and Food and Beverage Management from UNLV's prestigious Hospitality Program, O'Malley worked as a food server in Caesar's Palace and spent a summer as an intern with Lettuce Entertain You Enterprises (LEYE) in Chicago.
Upon graduation, O'Malley moved back to Chicago, continuing his tenure with LEYE and developing his management skills at several locations of company's classic French bistro, Mon Ami Gabi. In 2005, he moved to Washington D.C., where he served as assistant general manager of the Mon Ami Gabi in Bethesda, MD. It was during his time in the nation's capital that he also met his future business partners, Michael Friedman and Sebastian Zutant.
After four years in D.C., O' Malley moved back to Chicago to pursue his MBA at DePaul University, where he further developed his entrepreneurial skills and drew up new business ideas. With his MBA in Entrepreneurship and Finance, he developed The Red Hen concept with Friedman and Zutant, and began looking for spaces for their first project together.
In April 2013, O'Malley and his partners opened their Italian-influenced restaurant in the Bloomingdale neighborhood of Washington, DC. O'Malley is responsible for the daily front-of-the-house operations, including delivering a comfortable and approachable style of service to complement the restaurant's welcoming neighborhood sensibility.
Sebastian Zutant realized his calling was in the food and beverage industry at an early age. Raised in Olney, MD in the suburbs of Washington, D.C., Zutant dabbled in the restaurant industry, making pizzas and pastas at a neighborhood Italian eatery, before attending the College of Charleston in South Carolina. He graduated with a bachelor's degree in photography in 2000, and immediately returned to D.C. to work at Chef Geoff's in the heart of nation's capital.
Zutant continued to hone his hospitality skills at Nectar, a fine-dining restaurant known for its eclectic wine list and progressive American cuisine, before joining acclaimed chef Johnny Monis to help open Komi in November 2003. During their second month, Sebastian Zutant was put in charge of Komi's international wine list, selecting bottles to complement the wide array of Mediterranean flavors found on Chef Monis' menu.
In December 2005, at just 28 years of age, Ashok Bajaj tapped Zutant to serve as sommelier of Rasika, the modern Indian refuge in D.C.'s Penn Quarter. At Rasika, Zutant developed a distinctive wine and beverage program meant to pair with both sweet and spice; the cocktails he developed featured premium ingredients and creative touches, while his wine list focused on unusually hearty choices, including big Chardonnays and Rhone whites as well as powerful Zinfandels and Australian Shirazes. For his forward thinking and unique wine list selections, Zutant was nominated for the StarChefs' Rising Star Sommelier Award.
Zutant spent three months in California working at Deloach Vineyards under Greg Laffollet to learn the ins and outs of wine making before joining the opening team at Proof as wine director in the spring of 2007. During his five year tenure at Proof, Zutant tasted his way through literally thousands of wines in order to develop and maintain the restaurant's list of 1,200 selections, which was selected as one of the "Best New Wine Lists of 2008" by Food & Wine Magazine.
In April 2013, Sebastian opened his own restaurant, The Red Hen, with partners Mike Friedman and Mike O'Malley. The 50-seat, Italian-influenced American restaurant is located in the Bloomingdale neighborhood of DC and designed by Zutant's wife, Lauren Winter of Edit.
Zutant oversees the beverage program. The concise cocktail list incorporates Italian wines and spirits, and tilts toward clean, straight-forward drinks with seasonal additions. An approachably priced 100-bottle wine list showcases eclectic finds from Northern Italy, Germany, Austria and Burgundy.
Like many young chefs these days, Michael Friedman's culinary career developed out of sheer happenstance. Hailing from Westfield, New Jersey, Friedman graduated from Boston University's College of Communications before tackling his first position in a professional kitchen. He landed a job as a prep cook with a bustling French bistro, Mon Ami Gabi and from then on, he knew a cook's life was for him. Friedman spent three years with Rich Melman's Lettuce Entertain You group, rising to sous chef in just eight months before enrolling in the Culinary Institute of America in Hyde Park, New York.
Friedman used his time wisely while in school, staging at notable restaurants in his off time, including Los Angeles' Lucques and Morimoto in New York. At Danny Meyer's The Modern in The Museum of Modern Art, he learned the true meaning of professionalism in the kitchen, and was taught to cook at a very high level with top-notch ingredients. Graduating at the top of his CIA class, he began working for famed Spanish Chef Jose Andres at his powerhouse Eastern Mediterranean restaurant, Zaytinya.
After two years as a chef with Chef Andres, Friedman left his mentor to travel the world. Eating through Italy, Greece, Turkey and Northern Africa, Friedman picked up the interesting and exciting nuances of each country. He headed back to the US and spent time staging in some influential kitchens, including San Francisco's Incanto, Philadelphia's Vetri and New York's Scarpetta.
Mike returned to DC as Chef de Cuisine of Proof, a wine-centric restaurant specializing in local, seasonal fare. Under the tutelage of Executive Chef Haidar Karoum, Friedman learned to hone his craft and simplify his style to let the ingredients shine.
At his first solo venture, Friedman offers his guests at The Red Hen a focused selection of Italian-influenced dishes, interpreted with Mid-Atlantic ingredients - his version of modern comfort food.
Originally from Caroline County, VA, Jared knew he wanted to cook since age 12, and as is true in most traditional southern families, food was integral to daily life. Jared grew up cooking, gardening and canning with his mother and grandparents. It’s no surprise he’s still at it today, both as General Manager of D.C.’s The Red Hen, and on his own farm in Fauquier County, VA, complete with chickens, pigs, bees, and a large garden.
When Jared was just 16 years old, he moved to Charleston, SC to attend Johnson & Wales University. After earning his Associate’s Degree in Culinary Arts, Jared was chosen as part of a group of inaugural interns at The Sanctuary Hotel on Kiawah Island, SC. When the Johnson & Wales campus moved to Charlotte, NC in 2006, Jared moved as well. After earning his B.A. in Food Service Management, he returned to Charleston to continue working on Kiawah Island.
In 2009, Jared moved back up to D.C. to be closer to family, and also to take on his first Front of House position when he helped open Eatonville on 14th Street NW. Jared moved on to spend three years as a server at Proof, where he met Chef Mike Friedman and Sebastian Zutant. When Friedman and Zutant left to start their new venture, The Red Hen, they asked Jared to join them as Service Director of the Italian-influenced restaurant when it opened in 2013.
Now General Manager of The Red Hen, Jared oversees daily front of house operations, education and training of all staff at the Bloomingdale neighborhood restaurant. In October 2015, he was named one of Zagat’s “30 under 30,” recognizing Jared as one of D.C.’s most innovative players in the dining industry.
An Elkhart, Indiana native, Krystal Cripe’s life has always revolved around the kitchen. Spending time cooking with her family was a constant growing up, which explains why she diverted from her plans to be a graphic designer while attending Kent State and ended up at the Culinary Institute of America. It was at the CIA where she met Chef Mike Friedman, another constant that led to her current role as Chef de Cuisine at The Red Hen, Friedman’s Italian-influenced restaurant in the historic Bloomingdale neighborhood.
While in school, she took an internship at Pelican Isle Yacht Club in Naples, FL. Attracted to the proposition of working alongside Certified Master Chef James Hanyzeski, Krystal spent six months absorbing all she could, and left knowing she belonged in a kitchen. Upon graduating the CIA in 2007, Friedman encouraged Krystal to check out D.C. After staging at both BlackSalt and Zaytinya, Krystal moved back home and started her career at Elcona Country Club, where she worked her way up to Chef de Cuisine and spent four years honing her cooking style. In 2013, she got a phone call from Friedman – he was opening a restaurant and asked her to work with him. That year, Krystal packed up and moved to D.C. to open The Red Hen as Sous Chef.
Now Chef de Cuisine, Krystal still spends her days with fellow CIA grad, Chef Mike Friedman, to develop new, seasonal dishes and continue her work on The Red Hen’s pastry menu. In 2015, Krystal was chosen as one of three up-and-coming sous chefs to participate in The Washington Post’s Sous Chef challenge. Krystal lives just blocks from the Bloomingdale neighborhood restaurant and loves to visit the Sunday farmer's market before heading into the restaurant, picking up seasonal ingredients to use that evening.