When Saturday night sneaks up on me and Mr. Green Bean, and we’re in need of a quality restaurant that takes last-minute reservations, Bethesda, MD, comes in handy. It’s an especially useful location to meet up with Silver Spring residents, Irish Coffee and the Oreos, as we did a few Saturdays ago. Redwood Restaurant and Bar sits in the middle of Bethesda Lane, the pedestrian walk at the heart of a quant downtown with bustling shops and eateries. For years Redwood has been our practical pick, favorable because of its prime location, lively atmosphere, decent food, and table availability. However, my last experience at the modern-American restaurant left me questioning what Redwood is doing behind their kitchen doors.
Redwood owner Jared Rager has contributed to the local food scene with his early pioneering of wine-bar culture and sourcing of local seasonal ingredients. Despite this, his successes have fallen short with the selling of Mendocino Grill (now closed), and the closing of Blue Ridge Restaurant. Redwood seems steady, anchoring the streets of downtown Bethesda with it’s sleek interior, spacious bar area, and abundant outdoor patio seating. Thus it pains me that their seemingly harmless menu is so dredged in flour.
During our most recent visit to Redwood, the server’s patience was tried as he reviewed nearly every item on the menu, identifying glutenous items. After running back and forth to the kitchen several times to double check with the chef, we finally narrowed down my options to a depressing few. Gluten was a surprising player in almost all of the seafood dishes—typically the section that I gravitate towards—most of the meat plates and all three of the entree sized salads (although, that depends on which side you take in the blue cheese debate). In my amateur opinion, it seemed these recipes could have avoided gluten with a little extra creative effort. I can’t help but think of added flour as a cop-out to patch up a dish that should really be prepared another way.
While I found myself bewildered, the server calmed my anxiety by suggesting the chef prepare my choice of seafood grilled with any vegetable side. I was comforted by that offer and appreciated the flexibility. However, I dine out to enjoy the unique compositions of trained chefs, not for a meal I could have made at home. I opted for the shockingly soy-sauce free and gluten-free yellowfin tuna tartare starter, with asian pear, edamame, yuzu dressing, pine nuts, sesame seeds and corn tortillas. The dish rocked salty and sweet and was laden with interesting textures between the silky tuna, creamy sauce, and crunchy fuit, soybeans and pine nuts. A side of garlicky braised greens rounded out my meal, leaving me quite satisfied.
Will I return to Redwood? I will, not only because it’s first on our speed dial when we’re in a pinch, but because the seasonally changing menu is worth another try. And I have no problem buzzing in their ears and pushing my agenda for a gluten-free friendlier environment and consequently a healthier dining experience for all.Redwood, 7121 Bethesda Lane, Bethesda, MD