The Red Hen

We accept reservations for parties of up to 8 and always keep room for walk-ins.

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An Italian-influenced American restaurant located in the historic Bloomingdale neighborhood of Washington, DC. Proprietors and long-time friends Michael Friedman, Michael O'Malley and Sebastian Zutant have introduced a youthful sophistication to the rapidly evolving dining scene in one of the most eclectic neighborhoods in the nation's capital.

Jared Barker

Jared Barker

General Manager

Originally from Caroline County, VA, Jared knew he wanted to cook since age 12, and as is true in most traditional southern families, food was integral to daily life. Jared grew up cooking, gardening and canning with his mother and grandparents. It’s no surprise he’s still at it today, both as General Manager of D.C.’s The Red Hen, and on his own farm in Fauquier County, VA, complete with chickens, pigs, bees, and a large garden.

When Jared was just 16 years old, he moved to Charleston, SC to attend Johnson & Wales University. After earning his Associate’s Degree in Culinary Arts, Jared was chosen as part of a group of inaugural interns at The Sanctuary Hotel on Kiawah Island, SC. When the Johnson & Wales campus moved to Charlotte, NC in 2006, Jared moved as well. After earning his B.A. in Food Service Management, he returned to Charleston to continue working on Kiawah Island.

In 2009, Jared moved back up to D.C. to be closer to family, and also to take on his first Front of House position when he helped open Eatonville on 14th Street NW. Jared moved on to spend three years as a server at Proof, where he met Chef Mike Friedman and Sebastian Zutant. When Friedman and Zutant left to start their new venture, The Red Hen, they asked Jared to join them as Service Director of the Italian-influenced restaurant when it opened in 2013.

Now General Manager of The Red Hen, Jared oversees daily front of house operations, education and training of all staff at the Bloomingdale neighborhood restaurant. In October 2015, he was named one of Zagat’s “30 under 30,” recognizing Jared as one of D.C.’s most innovative players in the dining industry.

Krystal Cripe

Krystal Cripe

Chef de Cuisine

An Elkhart, Indiana native, Krystal Cripe’s life has always revolved around the kitchen. Spending time cooking with her family was a constant growing up, which explains why she diverted from her plans to be a graphic designer while attending Kent State and ended up at the Culinary Institute of America. It was at the CIA where she met Chef Mike Friedman, another constant that led to her current role as Chef de Cuisine at The Red Hen, Friedman’s Italian-influenced restaurant in the historic Bloomingdale neighborhood.

While in school, she took an internship at Pelican Isle Yacht Club in Naples, FL. Attracted to the proposition of working alongside Certified Master Chef James Hanyzeski, Krystal spent six months absorbing all she could, and left knowing she belonged in a kitchen. Upon graduating the CIA in 2007, Friedman encouraged Krystal to check out D.C. After staging at both BlackSalt and Zaytinya, Krystal moved back home and started her career at Elcona Country Club, where she worked her way up to Chef de Cuisine and spent four years honing her cooking style. In 2013, she got a phone call from Friedman – he was opening a restaurant and asked her to work with him. That year, Krystal packed up and moved to D.C. to open The Red Hen as Sous Chef.

Now Chef de Cuisine, Krystal still spends her days with fellow CIA grad, Chef Mike Friedman, to develop new, seasonal dishes and continue her work on The Red Hen’s pastry menu. In 2015, Krystal was chosen as one of three up-and-coming sous chefs to participate in The Washington Post’s Sous Chef challenge. Krystal lives just blocks from the Bloomingdale neighborhood restaurant and loves to visit the Sunday farmer's market before heading into the restaurant, picking up seasonal ingredients to use that evening.