We are an Italian-influenced American restaurant located in the historic Bloomingdale neighborhood of Washington, DC.

Proprietors and long-time friends Michael Friedman and Michael O’Malley have introduced a youthful sophistication to the rapidly evolving dining scene in one of the most eclectic neighborhoods in the nation’s capital.

Our Team

Michael Friedman


Westfield, New Jersey native Michael Friedman’s professional cooking career began as a prep cook with Mon Ami Gabi. 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.

After graduating at the top of his CIA class, Friedman began working for Jose Andres at Zaytinya. After two years, he 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. Back in the US, Friedman spent time staging in some influential kitchens, including San Francisco's Incanto, Los Angeles’ Lucques, Philadelphia's Vetri and New York's Scarpetta. Friedman returned to D.C. as Executive Sous Chef of Proof, and under the tutelage of Executive Chef Haidar Karoum, he learned to hone his craft and simplify his style to let seasonal ingredients shine.

Friedman opened up The Red Hen in 2014. His eclectic menu offers guests a focused selection of seasonal, Italian-influenced dishes interpreted with Mid-Atlantic ingredients. Red Hen continues to be a neighborhood gem within Washington DC that excites diners with new dishes every season.

In 2016 he opened All-Purpose Shaw - serving antipasti, classic Italian American dishes and deck oven-fired pizzas in the heart of downtown D.C. As a New Jersey native, All-Purpose became a love letter to Chef Friedman’s youth. Shortly after its opening, All-Purpose was named D.C.'s top restaurant by the Washington Post. In 2017, Friedman was recognized as a James Beard Award semifinalist. Following the success of the original All-Purpose, Friedman opened up All-Purpose Capitol Riverfront on the Anacostia River in 2018. The new location includes favorites from the Shaw location and new dishes inspired by the Eastern U.S. and Amalfi Coastlines. Michael Friedman holds a bachelor’s degree in communications and a minor in American history from Boston University.

Read More

Michael O’Malley

Director of Operations/Owner

Chicago native Michael O’ Malley has been involved in food operations of various sorts since the age of 16. While earning his B.A. in Hotel Administration and Food and Beverage Management from the University of Nevada, Las Vegas, O’Malley 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.

Read More

Joe Quinn

General Manager/Wine Director

Joe Quinn is a geek. When something piques his curiosity, he falls hopelessly down the rabbit hole, and his favorite subjects (wine, music, nature, to name a few) are vast enough to learn for a lifetime.

A childhood love of the natural world led to a grown-up fascination with wine and its unique expression of nature, starting with a 1996 Chateau de Beaucastel Chateauneuf-du-Pape. That wine, tasted while working part-time at a wine shop at 21 years old, led to a lifelong pursuit.

After a few years running the web business for a high-end retailer, Quinn entered the hospitality business in 2007, joining the opening waitstaff of Proof in Washington’s Penn Quarter.

The massive wine collection there, featuring endless examples of the world’s greatest wines, was an immersive education for Joe, who became a sommelier in 2010 and wine director in 2012. He developed a focus on the connection wine provides between man and the natural world; it turns out wines grown in harmony with their environment tend to taste better to us.

After leaving Proof to ride a bicycle 3700 miles around the country (when he takes an interest in something it’s not halfway…), in October 2017 Joe joined his friends and former colleagues at his favorite restaurant in the city, as The Red Hen’s general manager and wine director.

Krystal Cripe

Chef de Cuisine

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. After diverting from her plans to be a graphic designer while attending Kent State, Cripe ended up at the Culinary Institute of America where she met Chef Michael Friedman.

Upon graduating the CIA in 2007, Friedman encouraged Krystal to move to 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, Friedman invited her to move to D.C. and open The Red Hen as Sous Chef.

Now Chef de Cuisine, Krystal develops new, seasonal dishes and continues 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.

  • Melissa Provinsal -

    Assistant General Manager

  • Samuel Nellis -

    Bar Director

  • Joe Baker -

    Sous Chef

  • Marina McFarland -

    Pastry Chef

Red Hen Family and Friends

Sebastian Zutant -



Our dining room is temporarily closed.
Please order online and leave phone lines open for allergies and special needs: 202.525.3021
Order Online


For the health and safety of our staff and community, we have temporarily closed our dining room and switched to carry-out only effective March 16. Please order online and leave phone lines open for allergies and special needs: 202.525.3021

(Please wear a mask when you come to get your order and stay at least six feet away from others.)

Support our staff relief fund here.