The Smiths are excitedly anticipating the December opening of their new Dining Room and Public House. This week, they added a host of contemporary finishes and comfortable furniture. Check out photos below to see how H Street’s newest spot is shaping up.

Today, California Castaway, a Web site with musings by beer aficionado Miguel Torres, featured an interview with Smith Commons’ Managing Partner Miles Gray. Read Miles’ candid take on his favorite brews, craft beers to be featured at Smith Commons and other “Common wisdom.”

Smiths are hard at work, constructing the new commons.  Sleek wooden bars stand tall on all three levels, speakers hang from the ceiling, contemporary furnishings have arrived and the kitchen hood is hung and ready for the heat.

If you’ve stopped by 1245 H St recently, you may have even seen the floor-to-ceiling wood-frame glass windows installed on the first level. They are covered with Smith Commons images and info and will soon reveal the new neighborhood spot.

Check out a few new progress photos in the slide show below. More info on an opening date coming in November.

Alexander Odent, Chef de Cuisine, recently moved to Washington, DC to join Chef Frederik at the helm of the Smith Commons kitchen. This weekend he served as grill master, preparing tiger prawns and 1/4 pound angus beef burgers at the H St. Festival.

Born and raised in Belgium, Chef Alexander trained at the Hotel School Ter Duinen, where he first met Chef Frederik. In 2000, he earned a Masters Degree in Culinary Arts and Management from the Paul Bocuse School in Lyon, France.

Chef Alexander has a wide-range of culinary experience with restaurants, brasseries and high-profile events across Europe, including catering a birthday party for Prince Rainier in Monaco. For the past four years, he served as Chef of Le Sud in Flanders, which was featured in the Gault et Millau, a highly influential French restaurant guide, as revered as the Michelin guide.

Smith Commons is slated to open next month, but since the neighborhood is buzzing about Restaurant Week, we are giving you a taste of our menu. It’s eclectic, accessible and most importantly delicious.

See a sample of first courses, mains and desserts – the first two categories feature suggested beer pairings.

firsts

Eggplant Lasagna
Layered Grilled Eggplant, Creamed Spinach,
Goat Cheese Crumble, Thinly Sliced Toast
pair with // Belgian-Style Pale Ale or Vienna-Style Lager

Chesapeake Bay Crab Cake Sliders
Grilled Green Tomato, Creamy Chimichurri Sauce
pair with // Saison or Belgian White (Witbier) or German Hefeweizen

mains

Seared Scallops (Gingerbread Dusted)
Creamed Yellow Corn, Parsley Chips
pair with // Weizen Bock or Porter

Lamb Chop
Arugula Crumbs, Grilled Baby Eggplant,
Crushed Fingerling Potatoes with Dill & Dried Tomato Julienne
pair with // American Strong Ale or Vienna-Style Lager

desserts

Crème Brulée
Chamomile and Lemon

Belgian Chocolate Lava Cake
Vanilla Whipped Cream