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For his newest Bethesda restaurant Wildwood Kitchen, chef Robert Wiedmaier is giving up two ingredients that have been staples of his cooking at Marcel’s and Brasserie Beck: butter and cream.

The restaurateur says the menu has Mediterranean influences (although he does not want to call it a “Mediterranean restaurant”) with plenty of fish, veggies, and infused olive oils.

Wiedmaier lost nearly 40 pounds a couple years ago on a diet without carbs and dairy, although he says he’s since loosened up on the regimen. “I want to do something different,” he tells Y&H. “I want to eat healthy. I want to eat tasty food that doesn’t have to have cream or butter in it.”

Among Wiedmaier’s favorite menu selections: Portuguese sardines on crisped baguettes slices with pickled vegetables; Border Springs lamb meatballs; scallops with artichokes and preserved tomatoes with eggplant jam; linguini with clams and broccoli rabe pesto and chanterelle mushrooms; and roasted chicken with a black mushroom puree and tarragon essence. Dinner entrees range from $21 to $32.

Every table will have two bottles of a rotating selection of infused olive oils to drizzle over their food. The infusions so far include: rosemary roasted garlic, jalapeño, and thyme and lemon. The drink menu features 60 wines under $60 plus cocktails.

Former Marcel’s sous chef Anthony Yannuzzi will head the kitchen, and Brasserie Beck General Manager Maxwell Lipp will run the front of house.

The 55 seat restaurant is located in the Wildwood Shopping Center, but Wiedmaier doesn’t want it to feel like a strip-mall location. The space is outfitted with dark wood booths, a tree line image wrapped around the wall, and a branch-like light fixture overhead. “When people walk in there, I want them to feel like they’re not in Bethesda,” he says. “They’re in New York or somewhere else.”

Check out the full dinner menu here:

Wildwood Kitchen, 10223 Old Georgetown Road, Bethesda; (301) 571-1700; wildwoodkitchenRW.com