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“We’re starting to have little groups come up here for lunch,” Burdick said. “We have the best pizza around. It comes out of a wood-fired oven, and the chef has 14 years’ experience in a New York pizzeria.”
Burdick is impressed with the staff. “The talent we have here is incredible,” she stated. “We have someone who formerly worked at the Inn at Little Washington. One of our chefs lives in Germantown, Md., but commutes here every day because she was so impressed. She can use her culinary skills here.
“Our bakery ... the baking team is second-to-none. There’s probably 50 years’ experience among the three.”
Burdick emphasized that the food served in the hospital has moved up in quality because of the opening of the Bistro.
“The patients eat the same food that is served in the restaurant,” she said. “The goal here is to dispel the notion of liospital food.’"
The goodies available from the bakery are impressive in scope. They include doughnuts, cinnamon buns, muffins and .Danish pastries, as well as cakes, pies, cookies and breads of all types, including loaves that are meant to be taken home.
“Every piece of bread is made here,” Burdick said. “The patients get fresh rolls with
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