Fresh off is his run as a restaurant expert on Bar Rescue, and appearances on Chopped and Cutthroat Kitchen, Montgomery County native chef Ashish Alfred has been named the ‘culinary creative’ at Walrus Ouster & Ale in Columbia.
Alfred is known for combining his classical training from the French Culinary Institute in Manhattan and his Indian-American roots at his previous restaurants Duck Duck Goose, Anchor Bar, Good Ducking Burger and Osteria Pirata. He was born and raised in Montgomery County (Derwood), where he attended Magruder High School.
Walrus Oyster & Ale opened its doors in September of 2014 with a 7,000 square foot, Chesapeake Bay inspired, full-service seafood restaurant in National Harbor. “We’ve earned a legitimate reputation as an authentic oyster house, from our expansive program, boasting up to 15 bivalve varietals in all and selling over 500,000 oysters a year. The Walrus Oyster & Ale House has become a “go to” destination for Maryland/Virginia locals and out of town visitors alike. Our all-scratch and locally sourced food menu draws inspiration from the surrounding Chesapeake Bay area.”
The restaurant opened its second location at The Mall in Columbia, Maryland in spring of 2018. The restaurant features 280-seats including a prodigious shucking bar, signature Walrus island bar boasting 26 taps and an enclosed patio space. This location has brought in Alfred who has “completely redesigned our menu to feature vibrant coastal flavors, drawing from New England to the Gulf Coast. Our famous lobster roll remains, but now you can also enjoy expertly crafted dishes like grilled branzino, seared scallops, and our unique “shrimp ducky,” combining roasted duck with sautéed shrimp. Every dish is a reflection of Chef Ashish’s passion for quality and creativity.”
Along with the menu transformation, the restaurant announced it has updated the ambiance to something that is “perfect for any occasion. Whether you’re visiting for a casual meal or a special night out, The Walrus promises a dining experience that’s both nostalgic and innovative.”