Eddie Merlot's Executive Chef Talks about New Restaurant in Ashburn

LOUDOUN COUNTY, VA — Eddie Merlot's, an elegant restaurant specializing in prime aged beef and seafood, is expected to open in One Loudoun in mid February 2017. Executive chef Duane Keller will be at the helm of the Ashburn location. With more than 25 years of experience at fine hotels and restaurants along the East Coast and Canada, Keller has won numerous culinary awards. A native of Saskatchewan, Keller trained under the world’s finest European chefs in Canada, including Gerald Ehler of Calgary.

Recipient in 2001 of the James Beard Foundation Certificate, New York where he was invited to be a guest chef, Keller's portfolio of awards also include: the DiRona Award, Sarasota, Florida; the Gold Spoon Award at the Four Star Delta Bow Valley Inn, Calgary; the Red Seal Award at Emerald Park, Vancouver; the Wine Spectator Award; the C.C.A. Chef of the Year Award; and the Florida Top 100 Award.

In addition to these honors, in 2002 Keller helped Julia Child celebrate her 90th birthday with dazzling gastronomic creations; he has been named frequently in Washingtonian Magazine as one of the areas top chefs hailing in their “Top 100,” “Top 50,” and “Best Brunches,” and he was featured in Gourmet Magazine when head chef at the 17th century Ashby Inn in Paris,Va.

To find out more about Eddie Merlot's, see also: Eddie Merlot's One Loudoun Location Set to Open in February

With Eddie Merlot's expected to open soon in mid February, Keller answered a few questions for Patch.com:

Patch: Tell us a little about Eddie Merlot's at One Loudoun.

Chef Keller: "The new Eddie Merlot’s Prime Aged Beef and Seafood Restaurant is an exciting 11,000 sq. foot fine dining restaurant featuring Prime aged beef, fresh seafood, an award winning wine list, and personalized service."

Patch: What will the restaurant's decor be like?

Chef Keller: "The décor is warm and modern, with high arched ceilings, mosaic tile artwork, and soft bowl lighting. It’s the perfect place for a business dinner or romantic dinner."

Patch: Tell us about the menu.

Chef Keller: "Our menu, like our personal service, is exceptional! We offer Prime beef, fresh local seafood, and everything from sauces and soups to sides and desserts are made in house daily, using only the freshest, highest quality ingredients."

Patch: What are some of your signature dishes that will be on the Eddie Merlot's One Loudoun menu?

Chef Keller: "Eddie Merlot’s has a few items on our menu which we are the only restaurant in the county to carry like the Wylarah Filet Mignon with a Marble Score of 9+ which comparable to only the finest Kobe. We are the only restaurant concept in the world serving the Wagyu Bone-in New York Strip by Greg Norman Signature with a Marble Score of 6-7. Australian Marble Score equivalents: USDA Choice = MS 1-2; USDA Prime = MS 3-4; Marble Scores 5 and above do not have an equivalent USDA grade, scoring so much higher than domestic cattle creating richness and flavor not present in domestic cattle. The 32 oz. dry aged Prime Tomahawk, Bison, local Lamb from Elysian Fields, and the Wylarah beef 9+ marbling scale are all wonderful cuts of meat! All of our meat is hormone, antibiotic and steroid-free."

Patch: What will be unique about dining at Eddie Merlot's?

Chef Keller: "Our exceptional service which includes table side preparations is something which is not offered at many restaurants any more. The exclusive steaks I mentioned previously which are not available in any other restaurants in the country make us very unique. Also, our neutral décor is much more inviting to females than most traditional steakhouses, but men enjoy it as well."

Patch: Is there anything else you'd like to tell us about the Eddie Merlot's One Loudoun restaurant?

Chef Keller: "I'm proud to be chosen as the Executive Chef to introduce Eddie Merlots to the DC Metro! I will oversee everything that goes on in the kitchen, every product ordered, every steak which is hand cut in house, every ingredient that goes into our food, and every entrée which leaves the kitchen."

For more information, visit: Eddie Merlot's website and Facebook page.

Photo courtesy of Duane Keller