About Rural Society
Rural Society is a contemporary Argentine steakhouse from nationally renowned master of Latin cuisine Chef Jose Garces. Inspired by his travels to South America, Rural Society is at once rustic and luxurious, bringing the energy and sophistication of Buenos Aires to Washington. Our menu and primarily South American wine list, combined with our warm hospitality and welcoming décor, transport you far from the bustle of the District to the sweeping cattle ranches and grill-fired kitchens of Argentina.
About Chef Louis Goral
Chef Louis Goral developed a love for cooking while preparing traditional rustic meals with his mother and grandmother growing up in Bettendorf, Iowa. As a world traveler, he draws from his experiences in Spain, France, Costa Rica, Mexico and most recently Uruguay and Argentina to create inspired dishes that represent the culture and cuisine of these countries. After honing his skills under acclaimed chefs in Denver and the midwest, Chef Louis joined Iron Chef Jose Garces at his critically applauded restaurant, Amada, in Philadelphia. Next, he continued his development with Chef Garces by leading the culinary team at Mercat a la Planxa in Chicago’s historic Blackstone Renaissance Hotel. During his tenure, Chef Louis and the Mercat team achieved Michelin recognition and high accolades in Zagat and Travel and Leisure Magazine with their cutting-edge take on Spanish tapas.
About Chef Jose Garces
Since opening his first restaurant less than a decade ago, Chef Jose Garces has emerged as one of the nation’s most gifted chefs and restaurateurs. Today, he is the owner and operator of more than a dozen restaurants across the country, plus a thriving event planning division and 40-acre Luna Farm. He is a 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only a few chefs in the country to hold the coveted title of Food Network’s Iron Chef. Chef Garces is also the author of two cookbooks, The Latin Road Home (Lake Isle Press, October 2012), a culinary and cultural tour of Ecuador, Spain, Mexico, Cuba and Peru, and his stunning first cookbook, Latin Evolution (Lake Isle Press, Fall 2008).