MUSSEL BAR Serving Up Sophisticated Food Raising “Eating at the Bar” To A Whole New Level

 Revel Beachfront Resort award-winning  chef Robert Wiedmaier also famed as master of Belgian cuisine, opens the first extension of Mussel Bar, outside of the Washington Metro Area at the resort this spring.  The inspiration for Mussel Bar draws from an old-world Belgian roadhouse serving Bière, Moules & Frites, and other Flemish favorites.  Mussel Bar blends the comfort of a pub, live rock and roll, the energy of a sports bar, and  culinary excellence to raise “eating at the bar” to a whole new level.  The latest dining venue to be announced for Revel will include a stage for live performances and a window into the kitchen to showcase the creative process in the kitchen. A selection of over 150 Belgian and domestic beers will be perfect accompaniment.  “Casual eateries like Mussel Bar were just the place my friends and I used to go to kick back and relax when living in Belgium and Germany – eating  mussels, drinking beer, and listening to rock and roll into all hours, before we had to head back to the kitchen or home,” Wiedmaier reminisced fondly.  “People enjoy that.  It’s good, reasonable everyday food.  It’s comfortable.”   

Mussel Bar is reminiscent of a roadside tavern that one might discover while traversing the Belgian countryside.  Guests are greeted with knotted oak wainscoting and floors, terracotta tile columns and borders, mussel-shaped ceiling drops as well as beer bottle and rope light fixtures.  The bar features a concrete surface embedded with mussel shells and a 16-foot-by12-foot illuminated glass façade bottle cooler.  Train clocks, beer towers, slate menu boards and muscled graphics punctuate the space. And with a slight nod to his favorite pastime, riding his motorcycle, a custom-made Bourget hangs from the ceiling for all to admire.  

 Culinary stations echo a food market and boast the offerings on Chef Wiedmaier’s menu: the catch of the day is displayed with other fresh fishes on ice, pizza is rounded out on a limestone work surface and cured meats hang over cheeses in the charcuterie.  

   

Revel, the 6.3-million-square-foot beachfront resort, will be a complete entertainment destination encompassing more than a dozen  other restaurants, two nightclubs, private beach club, more than 1,800 guest rooms, retail shops, a 31,000-square-foot spa, two theaters that seat 5,500 and 700 guests respectively and a 150,000-square-foot casino.  Revel will bring a true resort option to the Northeast, enhanced by entertainment and lifestyle offerings designed by top performers in daylife, nightlife, theatrical, spa, and experiential programming. 

Chef Wiedmaier joins an impressive roster of chefs at Revel including Chefs Jose Garces and Marc Forgione.  Each culinary partner at Revel has a vested interest in the resort and brings signature flair from their regional restaurants in Philadelphia, New York and Washington, D.C.   

Named Washington’s Chef of the Year by the Restaurant Association of Metropolitan Washington in 2009, Wiedmaier is recognized for his passionate respect for top-notch product. When not in the kitchen, he can be found out hunting duck, deer or elk in the fall and winter.  In the summer, he fishes with his two sons, teaching them what it means to bring fish from open waters to the table, an adventure that was captured by the PBS James Beard award-winning program Chefs A’ Field. 

To experience Revel and to see a glimpse of the future, visit www.revelresorts.com.

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