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I set out to pay homage to the people and places who have been my greatest influences, but in a style that is uniquely mine. The menu tells the story of the pivotal points in my path as a chef, and how those experiences have all led me here.
–Andrew Markert
Caroline moved to the District in early 2022 after spending five years working and learning in kitchens in Rhode Island. She graduated in 2019 from Johnson & Wales University in Providence with a bachelor’s degree in culinary arts and food service management. Caroline began her career at The Salted Slate, a farm to table restaurant, and then moved to the Rhode Island Country Club in Barrington where she earned a sous chef title and helped to reinvent and elevate the menu. Caroline was born and raised in rural Indiana and hosted her first East to West pop-up dining experience there in March 2020.
Chef Andrew Markert began his career at the Age of 16 in Roanoke VA. For the past 12 years Chef Markert has been honing his skill set and working with some of D.C.’s best chefs including Michele Richard, Anthony Chittum, and Peter Smith. After years of training he set out to open his first restaurant, Beuchert’s Saloon. Beuchert’s is now in its 9th year and boasts a large and loyal neighborhood following. Prior to his time In D.C. Chef Markert staged at Alinea in Chicago as well as Joël Robuchon at the MGM grand in Las Vegas.
Ben is a native to the area and was born in Takoma Park, MD before returning with his family to Thailand where he spent most of his childhood. Ben and his family are no strangers to the hospitality industry as his sisters both worked in the service industry as well as his Mother who worked for many years as a Thai Chef. Chef Ben started working in the kitchen when he was just 10 years old helping his mother by washing dishes and doing small prep tasks. Once he discovered his calling to become a chef like his Mother, Ben attended The Art Institute of Washington, D.C. where he received an associate's degree. With his newly acquired skills Ben went on to work for Nick Stefanelli at Bibiana, as well as Masseria. He aided Johnny Spero in opening Sūna and later served as the Executive Sous chef at Reverie. Ben Also served as the opening Sous chef at Maketto using his skill set taught to him by his mother. Chef Ben joins the Newland Team with over 13 years of culinary experience as our Chef De cuisine.
Four-course Prix Fix - 85
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Newland is very much a neighborhood restaurant, and we always reserve seats for walk-in guests in our dining room.
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The whimsical restaurant and chef's tasting spot debuts Tuesday, March 8.
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Newland, led by chef Andrew Markert, is taking over the former Montmartre bistro building in Capitol Hill.
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On Capitol Hill, the former Montmartre restaurant space is slated to be a homecoming of sorts for chef Andrew Markert, who currently runs Fight Club and Beuchert’s Saloon, located about a block away on Pennsylvania Avenue. Newland will be his marquee restaurant, and it’s named for the street in Baltimore where Markert grew up.
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