By Micha Green
AFRO D.C. Editor
Sometimes having “no rules,” is where creativity thrives, and clearly that’s the case when it comes to Chef Damian Brown and the memorable, delicious, nostalgia inducing food he’s whipping up at “The Uncaged Chefs.”
In a brunch town like the D.M.V., Chef Damian has broken the traditional weekend afternoon meal time out of the proverbial box, and is offering the savory, sweet foods seven days a week, all day long.
From 11 a.m.- 8 p.m. guests can head to The Uncaged Chefs at Savor at Studio 3807, 3807 Rhode Island Avenue, Brentwood, Maryland, for his “all-day brunch concept,” and have menu items that offer sentimental feelings and excite the taste buds.
Beginning as a pop-up in Camp Springs over a year ago, Chef Damian’s food with a twist immediately captured the hearts and taste buds of D.M.V. residents and fans across the world from his famous Instagram account
Chef Damian offers the kind of food that sort of makes you begin doing a silent jig in your chair every bite- taking diners back to childhood and the corner store, while also experiencing distinguished dining all at once. His “no rules,” philosophy allows for new dishes, thrilling concepts and shocking flavors.
“When I get inspired, I can’t stop myself,’ Chef Damian said.
The “Teddy Graham Honey Butter Biscuits” are cleverly perfect and satisfyingly sweet and fluffy. Imagine the nostalgia of the Teddy Graham taste in the backseat of your family car, with the warmth of Grandma’s biscuits on a Sunday.
The “Jerk Salmon with Cheese Grits” are a perfect combination of sweet with a slight kick and the grits have a smooth consistency that impeccably compliments the quality seafood.
The “Garlic Herb Chicken Alfredo Pasta” was so delicious this reporter indulged in a little more as a midnight snack. It had so many surprising essences and had just the amount of creaminess, while allowing for the other flavors to pop out in each bite.
Finally, my favorite dish at The Uncaged Chefs was the “Crab Fried Deviled Eggs.” Let me start by saying I’ve never had or even thought about a deep fried boiled egg- that’s good in and of itself- however, with the “Uncaged Lump Crab” and Pico de Gallo topping off the unique dish, it is truly a masterpiece.
To wash down the rich and savory food, The Uncaged Chefs also offer classic Kool-Aid and Kool-Aid Half and Half. It’s the perfect portions of liquid and sugary goodness. These drinks quench thirst without needing a glass of water right after, and are the perfect beverages to accompany any meal at The Uncaged Chefs.
Other recommended dishes include the “Jerk Crab Cake and Shrimp Pasta” and “Black Pepper Gravy Smothered Fried Chicken and Mashed Potatoes.”
Chef Damian is also rolling out his new adult drink, “The Uncaged Cocktail,” which is made with Hennessey, Triple Sec, Lemon juice, Grape Kool-Aid & cherry simple syrup, Peach Schnapps, Pineapple juice, a splash of Sprite and is topped off with a Kool-Aid rim.
Everything at The Uncaged Chefs is served at an affordable price point with the most expensive item on the menu at an accessible cost of $25 (the Jerk Crab Cake and Shrimp Pasta). The cost of the items at The Uncaged Chefs is even more affordable considering the portion sizes are huge. The Uncaged Chefs is one of those places where one can have dinner and leftovers for a couple lunches. It’s the perfect place to order to go and bring back a couple delicious entrees for the whole family to share.
Breaking all the rules and stepping outside of dining expectations has worked wonders for Chef Damian and “The Uncaged Chefs,” and is definitely a place that rebellious eaters and the strict dieters who need some treats in their lives will enjoy.
For more information on The Uncaged Chefs visit the https://theuncagedchefs.com, or follow the restaurant and Chef Damian on Instagram by searching: @theuncagedchefs and @KisstheCh3f.