Originally published in Post Express

Matt Baker, chef and owner of the forthcoming Gravitas, will host a preview of the restaurant Dec. 5 and 6 at Dolcezza’s gelato factory.

Baker has yet to secure a permanent space for Gravitas, though he has nailed down the concept: The menu will reflect his Texan upbringing and his travels through Asia, and will feature ingredients from the Mid-Atlantic. There will be a vegan/vegetarian and chef’s tasting menu nightly.

“It’s a place for me to play with food and see what I come up with,” says Baker.

Sourdough English muffin with sausage, baked egg, American cheese, caramelized onions and togarashi aioli. Photo by Farrah Skeiky.

At the Dolcezza pop-up, Baker will focus solely on brunch available to-go. Dishes will include a homemade sourdough English muffin with sausage, baked egg, American cheese, caramelized onions and togarashi aioli.

Baker will also cater to those with special diets, offering a vegan breakfast taco with scrambled “egg”plant and buckwheat, gluten-free waffles. A full menu is below.

Formerly the executive chef of City Perch in Bethesda — as well as the chef de cuisine at Occidental Grill & Seafood on Pennsylvania Avenue — Baker is looking forward to pursuing the type of food he’s passionate about. “It’s where my heart’s been over the past few years,” he said.

Homemade Sourdough English Muffin with Breakfast Sausage, Baked Egg, American Cheese, Caramelized Onions, Togarashi Aioli $6

Braised Beef Short with Slow Poached Egg, Mascarpone Whipped Polenta and Bacon Braised Kale $6

Biscuits and Gravy with Sunny Side Up Egg $5

Vegan Breakfast Tacos with Spice Roasted Scrambled “Egg”plant, Cauliflower and Acorn Squash Chutney, Salsa Verde, Toasted Corn Tortilla $5

Buckwheat Liege Waffle with Spice Baked Apples and Dolcezza Chai Tea Gelato $5

Sides:
Crispy Jalapeno and Gouda Hashbrown $3
Rosemary Biscuit with Fig Marmalade and Whipped Mascarpone $3

Drinks
Spiked Mexican Hot Chocolate $8
Pomegranate Mimosa with Dolcezza Pomegranate Sorbet $10