When you walk into Logan Tavern, the industrial ceiling design immediately ignites a very cool vibe, and the long bar with multi-tier lighting confirms you are in one of the trendiest restaurants in Washington, D.C. Whether customers dine at the beautiful bar, big round tables or cozy booths, Chef-owner Daoud Harris and co-owner Ashley Blake have created a hub for inclusivity and creativity in a warm and classy environment. Open for more than 20 years (two years under their ownership), Logan Tavern is proud to be a favorite gathering place for locals and visitors alike.
Adding to the buzz and excitement, Harris and Blake also host on-site sold-out mixology classes with professional cooking classes coming soon. I recently stopped in at Logan Tavern and below are highlights from my conversation with Chef Harris and my food commentary (italics) on my exquisite lunch.
Tell us about your journey from being a caterer to restaurateur.
The success of my catering business fueled my desire to own my own restaurant. After many years as a cook and chef at different establishments, I took a leap of faith with catering as it gave me the freedom to develop my own style, learn how to run a business, and build a clientele while defining my brand. When the Logan Tavern opportunity was presented by my former boss, it gave me the chance to fulfill my dream and it has been one of the most rewarding experiences of my life.
At Logan Tavern, the atmosphere and attentive staff are only the opening act at this culinary gem as the fabulous food is the shining star. It’s not often you can say every dish at a restaurant hits the spot, but every item did. The mozzarella and fontina cheese covered mushroom flatbread sprinkled with green citrus arugula and onions was large enough for four people to enjoy and tasty enough for everyone to remember. The texture of the flatbread was the perfect blend of smooth and crunchy, along with the toppings, which were evenly proportioned for flavorful mouthfuls in every bite.
As a child, you cooked holiday dinners at home with your Aunt. How did this early passion develop as you got older?
Learning to cook with my aunt gave me treasured memories while teaching me food prep and cooking skills that I still use today. She helped me understand that excellence in cooking would require practice, focus, and innovation. I always loved how food would bring us altogether during happy and challenging times. Today, I love bringing some of the same aromas, flavors and textures in recipes that I grew up eating and sharing with loved ones are now part of our menu as we consider so many of our guests to be our friends and extended family.
The veggie burger was a doppelganger for the real thing in the texture and colors, which was truly remarkable. It was served on a fresh warm bun with lettuce and tomato and the taste was far superior to other meatless burgers I have eaten. It was served on a fresh warm bun with lettuce and tomato. The real hamburger was beautifully prepared, and the taste was an outstanding experience as it was topped with bacon jam that put all of my senses into orbit. To accompany the burgers, I enjoyed scrumptious shareable-portion sides of truffle fries blended with parmesan, garlic and parsley sprinkles, brussels sprouts prepared with soy and hoisin sauces, and steak-fries-size sweet potato fries.
Tell us about your community giving programs.
Giving back is extremely important to us so every quarter we provide food to a local shelter and, on the Martin Luther King, Jr. Holiday, we donated 175 meals to the Harriet Tubman Women’s Shelter and Calvary Women’s Shelter, both located in Washington D.C. Additionally, we mentor aspiring young chefs allowing them to stage at Logan Tavern.
How has social media influenced your customer engagement and what is coming next?
As a neighborhood restaurant in a central DC location, we are surrounded by residences and businesses, and social media has been a great way to stay tapped in with our community. Adding our second dining room, we’re creating something new and fresh that complements our cozy, tavern vibes. Now, with this additional space, we can offer more programming, do more private events, and introduce a new concept to our audience.
We polished off our lunch with two very delicious desserts. The first was a generous slice of Key Lime Pie with a perfectly baked graham-cracker crust. And we were knocked over by the second which was a heavenly Apple Turnover served with vanilla ice cream and caramel. Flawlessly prepared from the apples to the crust, this dessert was a spectacular grand finale.
What is your advice for aspiring restaurateurs?
Avoid the naysayers and don’t let anybody tell you that you can’t. If you have the desire, drive and determination and are willing to plan and prepare, you can achieve your dreams. When you never stop believing in yourself, the impossible can become possible.
Tenyse Williams is an award-winning Brand Strategist, an Adjunct Instructional Specialist at Columbia University and George Washington University, and Founder & Chief Communications Officer of Verified Consulting, leading a team of digital marketing professionals amplifying awareness for their clients. Follow her on LinkedIn.
