MEET THE CHEF: James Wescoe of Sidecar and McClellan’s at the Washington Hilton in Washington, D.C.
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5 Reasons to Visit® sat down with Executive Chef James Wescoe of Sidecar and McClellan’s Sports Bar at the Washington Hilton in Washington, D.C. Situated in the heart of Washington Hilton’s trendy lobby, Sidecar is the ideal spot to meet, mingle, and unwind with classic cocktails and seasonal small plates.
Sidecar at the Washington Hilton
McClellan’s Sports Bar is ideal for catching the next game and meeting with friends and family. For lunch and dinner—enjoy a tasty menu featuring mouthwatering appetizers and entrees, including Maryland Jumbo Lump Crab Cake, 12 oz Angus New York Strip, and Fish & Chips.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Pennsylvania and was not exposed to different cuisines until I went to the Culinary Institute of America (CIA). From there, I have been fortunate to have worked in many cities such as Miami and Chicago, which have an eclectic palate, and helped to shape the way I cook and present food.
Executive Chef James Wescoe of Sidecar and McClellan’s at the Washington Hilton
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I would say my cooking style is clean and fresh. Starting with good ingredients is a must. When you use quality ingredients, it makes all the difference. If you let the ingredients develop their flavors, you can see how the product itself comes through in the dish.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Stone crab—they are without a doubt the season I look forward to the most. They are in season October to May, and I prefer them served right off the boat, cold, with mustard sauce. The meat is tender and sweet, just an incredible flavor. But I will say, a Philly Cheesesteak is a close second.
McClellan’s at the Washington Hilton
What are three ingredients that you simply couldn’t live without?
Fleur de Sel sea salt, fresh ground pepper and a really good olive oil.
We love the art behind plating. What do you love about designing the perfect dish?
When designing a plate, I am also designing how the guest will interact with the flavors of the dish. I think that’s the most exciting part. Plating the items isn’t only about how it will look, but also about how the guest will experience and taste the flavors.
McClellan’s at the Washington Hilton
Tell us about one of the most creative dishes you’ve cooked up?
A creative dish is hard to pinpoint as creativity of a dish is relative. Instead, I’ll describe one dish I recently developed for a tasting menu. Pan-Roasted Striped Bass over a sweet corn purée with chorizo, fava beans, and dragon carrots.
What is one of your greatest accomplishments or awards you've earned?
I have had many accomplishments that I am proud of, but you don’t get in this industry for that. I would have to say my greatest accomplishment in this industry is that I am a chef who wants to impart my passion for food through teaching, the care of my team, and desire to have a smooth-running operation.
McClellan’s at the Washington Hilton
What are some of the latest trends you’re seeing in top restaurants across the globe?
I think the trend that will influence how things are looked at will be the full vegetarian style menus. There is a lot more science and research into trying to develop a menu that rests solely on using vegetarian/vegan items and being innovative with ingredients, while elevating them.
What’s your favorite cocktail or beverage of choice?
I would have to say a Grey Goose Martini with olives.
Sidecar at the Washington Hilton
What do you love about being the Executive Chef of Sidecar and McClellan’s Sports Bar at the Washington Hilton in Washington, D.C.?
The Washington Hilton is such an iconic place to work. There is so much heritage and history here. I feel fortunate to be part of such a great team.
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