RAMMY Nominees, They’re Just Like Us: Casual Restaurant of the Year (Pt 2)

Buzz

You already know that the Restaurant Association Metropolitan Washington (RAMW) has revealed the finalists for their 2023 RAMMY AWARDS. And, for the next few weeks, TheListAreYouOnIt.com will feature several nominees from an array of categories in our annual section: RAMMY Nominees They're Just Like Us. This week we tasked the nominees that are up for Casual Restaurant of the Year with answering this:

The dining public’s desire for a more casual dining experience has increased over the years. As a Casual Restaurant of the Year nominee, what do you think is the most important to provide that experience to you patrons?

Austin Young (Bammy’s)

General Manager of Bammy’s
For Bammy’s, I believe that providing an environment that is laxed, fun, and inclusive while still serving a high-end product is the essential basis of being a great casual restaurant. For us specifically, this is wholly evident in how intertwined music and culture is to our food. We actively encourage a bright, inviting and danceable space with a strong focus on dishes that highlight such a wide range of countries, and to me, that speaks to what the best casual restaurant can offer. We want people to feel able to let loose and enjoy the space as intended, with friends, family and whomever you may meet, but also have the drinks and food to back up our strong culinary skills. 

Kelly Phillips (Destino)

Destino Owner
Casual doesn't have to be basic. I believe it is important to have an everyday option that is accessible, that still feels special and gives an excellent experience. At Destino, we swap white tablecloths for connecting with our guests and remembering their names and what they love - we know it is important to be recognized, welcomed, and encouraged to relax in a place that you trust. The most important thing is people.

Erik Bruner-Yang (Maketto)

Chef/Owner
As a Casual Restaurant of the Year nominee, Maketto has always had multiple roles in the DC community: a destination spot for out-of-towners for Maketto fried chicken, a place to work remotely with great local coffee, a place for milestone celebrations and weddings, and a place to pick up new sneakers or vintage vinyl records and books. Something for everyone for people of all ages. 

Garrick Lumsden (Pennyroyal Station)

Partner, Pennyroyal Station
I think at the end of the day, we just want to feel connected to other people and the world around us. We opened Pennyroyal with the goal of being a place that would fit seamlessly into the fabric of our guests' lives as well as where they might meet their neighbors, and hopefully, those neighbors turn into friends. At Pennyroyal, we bring that goal to life through a welcoming atmosphere with great, comforting food and warm service. At the heart of it, we want everyone to feel like they have a place here.

Daisuke Utagawa (Tonari)

Co-owner of Tonari (The Daikaya Group)
Daisuke believes the following to be the most important ways to provide that experience:

  • Having a clear identity of the restaurant.
  • Serving relatively simple food This means not using too fancy of techniques, ingredients or plating. The food should also be made with wholesome ingredients that serve as a reflection of the proprietors’ philosophy of the cuisine.
  • Not-so-buttoned-up but personable service. 
  • The sense that all of the staff knows the philosophy of the restaurant.
  • A setting that is comfortable but again reflects proprietors’ philosophy of the establishment.
  • Customers feel they receive value for the money.