Creative flavors greet guests at Nage Bistro, as we welcome new Chef de Cuisine and Co-owner Glenn Babcock. With a strong background in classical French technique and a flair for creative ingredient combinations, Chef Babcock is bringing a new energy to Nage DC.
 
A graduate of the Cooking and Hospitality Institute of Chicago, the 30-year-old Chef comes to Nage by way of one of Washington's favorite power hangouts, The Oval Room, where he served as sous chef under Tony Conte. Prior to working in DC, Babcock was the sous chef at the fine dining Italian restaurant, La Piazza in Chicago. There, he was responsible for creating the restaurant's famed daily small plate specials that showcased regional Italian influences.
 
Before joining La Piazza, Babcock worked garde manger at La Petite Folie, the classical French restaurant located in Chicago's Hyde Park. At La Petite Folie, Babcock further strengthened his foundation in classical French technique and service.  
 
Since joining Nage, Babcock has been playing with the menu and creating modern American dishes that complement the bistro's energetic tones and engaging wine program as well as playing out his culinary creativity on the daily changing chalkboard menu. He intends on surprising guests with his unusual but delicious flavor pairings such Spicy Green Apple Soup with Ginger and Lavender Oil and Cantaloupe and Prosciutto Flatbread with Arugula Pesto while keeping bistro classics such as the Seafood a la Nage with mussels, shrimp and wheat beer broth and Nage's famed Lobster Pot Pie with ginger broth.
 
In addition to the chalkboard, Babcock has revamped some of Nage's signature dishes including the famed Prime Rib Burger with smoked onion, gouda and frites and the Eastern Shore Crab Cake with roasted cauliflower, carrots, golden raisins, capers and spiced remoulade. Chef Babcock has also redesigned the Nage bar menu and has created unique bar snacks such as Bacon-wrapped Dates stuffed with chorizo and Deep-fried Squash Blossoms stuffed with pecorino mousse.