Fluke crudo with caramelized nori and kohlrabi by Gloria Huang

When you sit down at Rooster & Owl, soon to open at the former Creme space on 14th Street NW, married owners Carey and Yuan Tang want you to feel the same warmth as if you were in their home. Carey, who will serve as the general manager, is the rooster because she works in the nonprofit sector by day and Yuan is the owl because chefs work late at night. When the couple spends time together, it’s typically over a meal. 

Yuan ditched a career in accounting as a federal auditor for the kitchen and quickly worked his way up in Michelin-starred restaurants in New York, including Jean-Georges and Dovetail, before moving back to D.C. where the couple have been hosting pop-up dinners. He calls the cuisine at his forthcoming restaurant, New American, and notes that he will be drawing the majority of his inspiration from what seasonal fruits, vegetables, and herbs are available at local markets and farms.

“Diners will be able to pick dishes from a prixe fixe menu, but everything will be served for sharing at the table,” Carey explains. “If the two of us went for dinner together, I’d order four dishes and you’d order four dishes and together we’d share all eight dishes.” One of the most anticipated plates is the, “Not Your grandma’s roast chicken,” featuring a roulade that utilizes the entire bird. It’s served with hen-of-the-woods mushrooms and jus. 

The space only required a refresh. It seats 50 people, with a six-seat bar. Yuan says they hope to add patio dining in the warmer months. Jason Swaringen, who is currently tending bar at The Green Zone, will develop the drink program. 

When Rooster & Owl opens on Feb. 7, dinner will be offered nightly from Tuesdays through Saturdays. 

Rooster & Owl, 2436 14th St. NW .