Motorkat, the new restaurant from restaurateur Chris Brown (Zinnia, Soko & Takoma Bev Co) and Executive Chef Danny Wells (Republic, Zinnia and Takoma Bev Co.) opens today at 4pm at 6939 Laurel Ave in Takoma Park.
● Motorkat’s menu revolves around a seasonally-led, wood-fired culinary experience with a high quality sourced raw bar
● Motorkat’s bar program will feature extraordinarily balanced cocktails with irreverent
names and a unique local rotating draft beer program
● Motorkat’s culture will emulate historic Takoma Park’s progressive, activist roots
names and a unique local rotating draft beer program
● Motorkat’s culture will emulate historic Takoma Park’s progressive, activist roots
Per Motorkat: Motorkat will be located in the heart of Takoma Park in the space formerly home to Republic restaurant (6939 Laurel Ave). The Motorkat concept is inspired by Takoma Park’s activist roots and the menu will revolve around a high quality sourced raw bar and a seasonally-led wood-fired culinary experience. Its bar program will feature extraordinarily balanced cocktails with irreverent names and a unique local rotating draft beer program.
“The city is well known for its affinity to symbolize animal inspired heroes like city mascot Roscoe the Rooster, but Motorkat was first,” said Danny Wells, Co-owner, Executive Chef and Takoma Park native. “Motorkat is a legend, who cruised the streets of Takoma Park on a motorcycle, inspiring the community around her to live fast. We centered our concept around this symbolism and the progressive roots of Takoma Park.”
Motorkat will begin service with a wide selection of appetizing raw bar choices like the chilled Gulf Shrimp with citrus and avocado in addition to a variety of Chesapeake Bay, New England and Pacific oysters on the half-shell. The menu will then span into a variety of small plates ranging from specialty breads like Sourdough Toast topped with lemon ricotta, roasted beets, grapefruit and honey roasted almonds, to delightful vegetable and grain preparations such as Sunchokes with crispy guanciale and buttermilk-miso ranch, to wood grilled elegance like tiger prawns, fatty tuna skewers and citrus brined cabbage steaks. Guests will then round off the experience with lavish desserts, like the Calico Creme Brulée.
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