A Contemporary Approach to Regional Cuisine
Barrel and Crow, your neighborhood restaurant.
Pedro Matamoros, Executive Chef
Pedro has been a recognizable Chef in the Washington DC area dining scene for over a decade. He garnered his first accolades after working his way up to Executive Chef at the Tabard Inn. After seven years he was inspired to open his own community-focused bistro, serving fresh, locally sourced produce and proteins. Nicaro opened in 2007 in Silver Spring to rave reviews. The restaurant achieved Washingtonian Magazine’s “Top 100 Restaurants of DC” in both 2008 and 2009 for its “modern eclectic cooking” and “craftsmanship in the kitchen”. After the sale of Nicaro, Pedro entered into partnership to open 8407 Kitchen Bar, also in Silver Spring. Opening in 2010, 8407 proved to be a juggernaut in the farm to table movement as one of the first in the area to collaborate with local ranchers and producers such as Fields of Athenry, Evensong Farm, Cherry Glen Farm, Path Valley and Tuscarora Cooperative. Praised by the Washington Post, Washingtonian Magazine and DC Magazine, his charcuterie was considered some of the best in and around Washington, DC. After the dissolution the partnership, Pedro was approached to help open Mixx Grille in Potomac in 2013. The menu included a ceviche program, seafood, flatbreads, hand-made pastas and of course, his charcuterie. After two years and overseeing the opening of a second Mixx location in Silver Spring Pedro departed to focus on consulting work. We at Barrel and Crow are excited to have Pedro spearheading the direction of our kitchen and look forward to his approach to our seasonally changing menu.
Rita Garruba, Pastry Chef
After working in N.J. bakeries at an early age, and completing a Bachelor of Arts degree, Rita attended N.Y.C.T.C.- Restaurant Management Program and Peter Kumps cooking school in New York and L’Academie de Cuisine in Bethesda M.D.
Among Rita’s accomplishments are directing pastry departments at 8407 Kitchen Bar, Butterfield 9, Restaurant Nora’s, Vidalia, Morrison Clark Inn and her own company Garruba Dolci specializing in artisanal Italian confections.
Rita’s mantra “It’s all about the taste” guides her in preparing classic desserts with innovative interpretations, disciplined technique and simple, unfussy plate presentations.
Rita has been recognized in Chocolatier Magazine, Art Culinaire, The Washington Post, and numerous other print media. She was a finalist for Pastry Chef of the Year 3 times by the Restaurant Association of Metropolitan Washington (Rammys) and once in Maryland by The Restaurant Association R.A.M.