Range



red and golden beets

The Voltaggio brothers (Bryan and Michael)  hail originally from to  Frederick, Md (a city northwest of Washington, DC).  Chef Bryan has several established a number of restaurant's the DC area (i.e., Volt, Lunchbox, Family Meal). 

In February 2013  RANGE opened. I waited three months before making a reservation for a pal and I to visit. RANGE occupies more than 10,000 square on second floor of a retail space in the Friendship Heights section of Washington, DC.  There are stations throughout the restaurant dedicated to preparing aspects of RANGE's menu.                                                                                    

 
The menu features dishes to share and entrees. Our server suggested two to three small dishes per person. My pal and I thought that would be too much food. We ordered:


brussel sprouts

Red and golden beets with goat cheese
Lobster macaroni and cheese
Brussel sproutsLamb collar stuffed with merguez sausage

The red and golden beets were fresh tasty and a great starter, My pal was disappointed that the lobster mac and cheese only had two pieces of lobster. Our server informed us that the pasta was made on premises; it was tender and melted in our mouths.  We both enjoyed the savory, crunchy brussel sprouts. The merguez (merguez is a red, spicy mutton- or beef-based fresh sausage) stuffed lamb collar was a generous entrée served with well seasoned seasonal roasted vegetables. The entrée was full of flavor and color. Given the portion size we took part of the entrée home.





stuffed lamb collar



A group sat in a nearby glass enclosed private dining room. In his haste to exit the room one of the servers walked into the glass.  The glass didn't shatter, the server remained standing, but the room was silent as nearby diners looked at the glass and the server.  The server assigned to my table didn't move from her spot and continued to talk as if nothing had transpired. Moments later chatter resumed in the room.

RANGE's bathrooms were neat and orderly. The restaurant space can definitely accommodate large groups and has private dining areas. The restaurant is family friendly, but  the fast paced activity and noise level may be overwhelming to little ones.

 

It felt as if RANGE were trying to find its identity/niche  in a very fluid market. Friendship Heights draws a wide spectrum of shoppers (Bloomingdale's, Filene's Basement, Sephora , Saks Fifth Avenue, Tiffanys, and World Market are all within walking  distance), but the residents of the area aren't not necessarily the individuals shopping at these stores on a regular basis.

My pal determined that her curiosity about RANGE had been satisfied and that she didn't need to return in the future to explore more of what RANGE has to offer. I plan to visit RANGE again the future after a bit of time has passed and restaurant has found its niche.

 

RANGE is above the Friendship Heights metro. Metered street parking is available as well as several nearby parking garages.  Reservations can be made via opentable.

Be well,

Technicolor girl


image courtesy of InkPlus LLC



Little Serow - perfect timing

Months ago a pal told me of a Thai restaurant that didn't take reservations and people stood in line to get a seat. The pal also mentioned the menu was pre-determined and prix fixe. My first thought was this might be fun to do in the spring, summer or perhaps fall but not in the dead of winter. However, on a warmer than usual Saturday in December I plotted to visit Little Serow.

I read that the doors opened at 5:30 pm and determined that arriving around 4:30 pm would be sufficiently early to stand in line - arriving earlier my look too 'desperate'. I took metro and walked the short distance from Dupont Circle metro as I neared 17th Street at 440pm I saw the  queue of people already in line. So much for arriving 'early'.

As I stood in line reading my newspaper passersby asked who we were waiting for. When  they discovered it was not 'who', but a restaurant- some asked follow up questions about the name of the restaurant and the type of cuisine, making a note to return. Others shook their heads in disbelief. 

As time passed the behavior of those in line became more noticeable. A family of four behind me was very concerned about not getting setting when the doors opened. The mother sent her children out to count the number of people in line and at one point asked her children to talk to people closer to the door about letting them move up in line because they had plans later in the evening and must be seated  be seated when the doors opened. The two guys standing in line directly behind me spoke loudly about their previous failed  attempts to eat at Little Serow when the doors opened and discussed at length what the backup plan would be if they didn't cross Little Serow's doorway this evening.

The doors opened. The line began to slow move into the restaurant. I walked down the short steps and through the doorway. The two guys in line behind eagerly pushed their way into the doorway behind me. The receptionist explained the dining concept to  me (family style dining) and asked if I had any questions or food allergies. When I stated I didn't I was ushered to a seat at the communal bar. One left seat remained open as I sat down. Alas, the two guys standing behind me in line would not be dining at Little Serow this evening.



Alice was my primary server. I listened as handed me a card with the list of menu items for the evening and explained that the dishes would be served family style and that many of the dishes would be spic. When I told her I wanted to pair  a different beverage with each dishs she smiled conspiratorially at me. Let the fun begin!

On  the menu that evening:

nam prik pao

tom kha pla muk

som tum o

laapla chorn

pow hu thouk

phat pakaukeo

si krong muu

When the nam prik pao arrived I immediately thought of pork crackling. Alice encouraged me to dip the crispy pork into a red colored paste that accompanied the dish. What a combination! The paste was spicy and sweet because of its primary ingredients: khinu chiles, palm sugar and shrimp paste. I sipped on my glass of prosecco  savored the flavor. Another single diner sat down at the seat next to me and began ordering. He told me Little Serow had reduced the price of its multi course meal and had also reduced the size of its portions. He also explained to me  that he preferred coming to Little Serow alone because he didn't like sharing his food.



The tom kha pla muk was delivered  as I was finishing the nam prik pao.  The soup was spicy, flavorful and full of galangal - perfect for a cool winter day. The menu listed krachai, galangal and dried squid as the primary ingredients in this dish.  Alice recommended a Resiling that has a  nice vanilla nose, with a soft finish. 

The sum tum o was a delicious combination of lime leaf, salted prawn and pomelo that complemented each other. I was still sipping on the Reisling. 



tom kha pla muk, som tum o

I looked at the menu twice as I read that laap pla chorn o featured snakehead fish. Yes, that snakehead fish that local environmentalists noted  had few predators and was attacking fish local to the area. The server reassured me that  Little Serow  was doing its part to support the environment. The fish was firm in texture and absorbed the lanna spices in the dish. I stared at the dish in disbelief. If I hadn't read that I was eating fish I wasn't sure if I would have identified it as such.


laap pla chorn

The tow hu thouk was a refreshing palate cleansing course after consuming the snakehead fish. The tofu, cilantro root and peanut were light and crisp. Alice paired this dish with cider from Normandie



tow hu thouk

Another server excitedly slid the phat pakukeo in front of me. It was clear that this was one of her favorite dishes, but I asked just the same. She confirmed that it was and suggested that I cut the egg and allow the yolk to mix with the salted fish and greens. The dish was visually appealing when intact. The running yolk was a bit too much for me, but the dish was tasty. The cider paired well with this dish as well.

phat pakaukeo

 

The final course was si krong muu: pork ribs, mekhong whiskey and dill. The pork was tender, moist, slightly sweet the red onion slices add a bit of tanginess to the dish. Alice recommended an Italian herbed vermouth with this dish. It worked!



sri krong muu

As quickly as the service began, the team moved swiftly to clear plates and settle checks so the next
group of diners could be ushered in.

The bathroom is clean and maintained. I caution diners wilth small children that the restaurant might be a better choice for a date night versus family night. 

The closest metro stop is Dupont Circle. Metered onue street parking is available. There are parking lots nearby. Yes, people do stand in line for the first dinner seating and they do get in.  Reservations are not accepted. The weekly menu is posted on Little Serow's website.

Zaytinya and DC Brau - a beer dinner

 When I received the email about Zaytinya's beer dinner featuring DC Brau I immediately checked my calendar and responded to of the email that I was interested in attending.I admit it, it's hard for me to say no to events at Zaytinya.  In general I like Zaytinya - I like the building design, the variety of well seasoned dishes, and that the dishes are reasonably priced.

 

I rushed my from work to catch the metro to Zaytinya and got  caught in rush hour delays. When I crossed  Zaytinya's threshold I was greeted by the reception desk team. John Livanos,  one of Zaytinya's Restaurant Managers, called me by name and welcomed me. I was impressed- he wasn't looking at a sheet and all the guests had not arrived.  He said he remembered me  - again impressive because I hadn't stepped foot in Zaytinya in about four months. John took my coat and showed me to my table.

  

On the menu:

Welcome

Kibbeh Nayeh- Lebanese style beef tartar, bulgur wheat, onion, mint, saved radish

Midyes - fied mussels with garlic yogurt

Model Citizen American Cream Ale

 

Midyes- traditional Turkish fried mussels, garlic yogurt, pistachios

I enjoyed both appetizers The presentation of the midyes was very nice. The crunchy coating enveloped the sweet and tender mussel. I liked the American Cream the Ale. This beer would be great for sipping on a hot summer day - refreshing, light.



First course

Salt Cod Carpaccio with local root vegetables and potato skordalia

Citizen Belgian IPA



Salt cod Carpaccio

 This course tasted as good as it looked. Cod is one of my favorite fish and this dish reminded me why I like cod. The potato and local root vegetables made this dishe mroe substatial than if it were just cod alone. 

Second Course

Papiatopita- house made phyllo wrapped around beer braised duck and foie gras

Horta - local greens braised with duck fat, cumin urfa pepper

 

Wings of Armageddon Double IPA

Papiatopita and horta

A few members of the table whispered 'what is this?' when this course was delivered to the table. Everyone was pleasantly surprised by this course. The Papoatopia tender exterior contained an amazing filling- that melted in the mouth.  I loved the horta. The greens were tender and had lots of flavor. John Livanos told the table that horta was often served in Greek homes for dinner.  The Wings of Armageddon beer paired well with this dish. I'd consider adding Wings of Armageddon to my own bar or serving it to guests.

  

Third Course

La Ratt fingerling potatoes - crushed with Greek olive oil and sea salt

Seasonal mushrooms- almonds, dates, cumin

Spit roasted Jamison Farm lamb shoulder- rubbed with garlic, oregano and black pepper

Exaltation Belgian Strong Ale

Spit toasted lamb shoulder

Seasonal mushrooms

LaRatt fingerling potatoes

The table loved this course.  The spit fired lamb was tender, well seasoned and juicy (versus dried out). The seasonal mushrooms were also tender and seasoned well. The addition The preparation of the fingerling potatoes was a nice, simple alternative.  Exaltation strong ale was a keeper in my book. It blended well with the seasoned dishes, but could be drank alone.

Dessert

Chocolate baklaba with Ikranian honey ice cream

Penn Quarter Porter 

 Chocolate baklava

Dessert was a chocolate lover's dream. The dense chocolate baklava was good to look at and eat. The honey ice cream complemented the baklava, but could also be served alone. The porter was a good pairing- it's chocolately, coffee notes were enhanced by the dessert.

Chef Costa is one of the friendliest chefs I've met. He walked from table to table chatting with the beer dinner diners asking people what they thought of the baklava and answering questions. Chef Costa told the table that he and his team spent several weeks developing the chocolate baklava and that were several attempts that he had his team didn't like. Because the chocolate baklava is rather labor intensive to create it will most likely be prepared for special events only.

 One of  the diners at the table asked if the Papiatopita and horta could be added to the menu.

It was obvious the DC Brau team love what they do. They answered questions, shared anecdotes, and  brought DC Brau branded items for diners to take home with them. I made a mental note to add DC Brau to the list of beers I look for when dining out or might recommend to  others.

Zaytinya does a good job of keepinng the bathroom neat and tidy.

I was fortunate to be assigned to a table with people whose faces looked vaguely familiar. By the third course one couple shared that we had attended another event hosted by Zaytinya. The gentleman on my left reminded me that I met him and his wife at an event hosted by Zaytinya.

I was pleased to see a good number of women and people of color at this event  enjoying the delicious dishes and well chosen beers.

Zaytinya is a very short walk from the Gallery Place metro stop. Reservationsare suggested and can be made via OpenTable.
 

Ripple for brunch

I wanted  to return to Ripple to  see how Ripple's Chef Marjorie delivered brunch as I was already a fan of several items on the dinner menu. I was also delighted to see Chef Marjorie listed as 2014 James Beard Award Rising Star Chef Semi-Finalist.

Two colleagues and I setttled on Ripple for brunch to catch up and enjoy the warmer than norm temperatures forecast for a Sunday in February. Road traffic delays and Metro weekend train work made me wonder if we would convene at Ripple at all.

As I disembarked from the metro train at the Cleveland Park station I noticed that my Open Table account showed  no record of my previously submitted reservation, In fact, the Android Open Table application showed that  Ripple was closed! I continued up the escalator and began thinking of other options.

The dining gods were gracious to me! Ripple was open, may colleagues hadn't arrived and despite no record of my previously submitted reservation request I was able to get a table immediately. After 15 minutes my colleague and I determined that two of us would explore Ripple's menu and the third person in the original trio was a no-show.

Beatrice, our gracious and patient server, suggested the brunch combination if we were going to have a  beverage featuring bubbly for brunch ( Ripple's term, not mine). The combination is less expensive than ordering the items a la carte and the combination includes bottomless bubbly beverages.

We tried the  chocolate scone, cinnamon roll, egg white frittata, and pastrami hash.

The cinnamon roll was recommended by Beatrice. It's made in house as well as the glace that is generously poured over the roll. The roll is just the right size , soft and light with just the right amount of sweetness.


cinnamon roll

The chocolate scone was Beatrice's second brunch pastry recommendation. I expected  a scone with a chocolate batter, but found this chocolate chip filled, chocolate glazed scone satisfied our need for chocolate just as well.


chocolate scone

The egg white frittata was also recommended. The combination looked good and healthy.The frittata was very salty tasting but  the salad complemented the frittata well and reduced the  frittata's salty taste.



egg white frittata and salad

Yes, Beatrice recommended the pastrami hash as well. It is usually served with a sunny side up egg. I admit I  am not a fan of eggs and generally eat them  prepared as omelets, scrambled or boiled/deviled.  Beatrice assured me the egg could be prepared any way I liked. I opted for scrambled. The server who delivered the  hash to the table asked me to give him an honest opinion about the scrambled option because he'd never eaten the dish with scrambled eggs and was very curious.

pastrami hash

The hash with pastrami was very good. The dish's harissa sauce onions and potatoes add lots of flavor to the scrambled eggs. I'd order the pastrami hash with scrambled eggs on a future visit.

We did try the bubbly beverages. We liked the bubbly with blood orange, orange, and grapefruit.

Ripple is a short walk from the Cleveland Park Metro. Off street parking in this area is often hard to secure.  The staff is easy going and helpful. The restaurant's décor in minimal and relaxing.

Be well,
Technicolor girl

Boqueria DC- the potential to be a star

A food enthusiast pal of mine and I decided to check out Boqueria on a wintry Sunday evening. The place appeared to be nearly empty when I walked in. My pal had already arrived and was seated at the table with an adult beverage.  She immediately suggested I try her drink - it was not too sweet, but  was a refreshing combination. I followed suit and ordered the blood orange sangria. Our server explained the restaurant concept - order two or three tapas per person  and share with other at the table. We settled in and tried to only select five items. We ordered:

Buñuelos de Bacalao (Salt-cod and potato fritters, citrus aioli)

Txipirones (Baby squid seared a la plancha, fries we had hoe, romesco vinaigrette, tomato confit, crispy scallions)

Espinacas a La Catalana (Sautéed spinach, garbanzos,‎ pine nuts, garlic, golden raisins)

Pintxos Morunos (Seared Colorado lamb skewers, pickled shallots, salsa verde)

Salteado De Setas (Sautéed wild mushrooms,‎ manchego cheese, thyme)



Salt cod and potato fritters

 

We loved the bacalao. The accompanying aioli was surprisingly light and paired perfectly with the cod. The mushrooms were chopped into small pieces and sautéed until just tender. The spinach was delicious - lightly sautéed and  finished with a squeeze of lemon juice and salt.



Sautéed spinach

Sautéed wild mushrooms

 



lamb skewers

The txiperones (squid) and lamb were disappointing. The squid was not seared - it tasted oily and heavy. The accompanying frisee could not absorb the oiliness of the squid and the vinaigrette seemed to make the dish greasy tasting. The tomato confit didn't help the dish at all. I think thinly sliced pink grapefruit or pomelo would have been a better choice. The lamb skewers were surprisingly tough and gamey- was it the cut of meat or was it because the meat had not marinated for a sufficient period of time?



Txiperones

 

Monte Enebro plate

For dessert we tried the Monte Enebro - a goat's milk cheese aged 2-3 months in ash. It was smooth, creamy and where the ash had seeped in the cheese had a divine earthy flavor. The cheese was served with golden raisins, pitted olives, grapes and raisin  bread. The raisin bread was an acceptable choice, but not outstanding.  Along with the cheese we had cortado and chocolate caliente. Both were warm and satisfying and fortified as we anticipated stepping outside into the cold winter night.

 

The mood Boqueria wants to create seems to be undecided. On ourvisit loud rock, pop, and R&B streamed through the speakers. At times it was hard to hear the server and nearby diners spoke loudly to carry on conversations.   I think a much better approach would be to play acoustic guitar, flamenco, or Spanish influenced music (think Gipsy Kings, Ottmar Leibert, Jesse Cook) with the volume down a bit.

 

Boqueria has the potential to be one the best tapas restaurants in the area. I hope it succeeds.

Boqueria is a short walk from Dupont Circle and Farragut North metro stops. Metered street parking is available - parking is free on Sundays.



 

Restaurant Eve: Oregon Wine dinner featuring Andrew Rich Wines - Part 2

Here's what happened once I moved to my new seat:

Andrew told the room he started in the wine making business in 1995. The grapes he uses to produce his wines are from Willamette Valley of Oregon and Columbia Valley regions of Washington. A fellow diner had already told Andrew that  the region all seemed the same, so  he patiently explained that the topography and corresponding climate of these areas (wetter in  the Willamette Valley and drier, high desert-like in the Columbia Valley) was critical in understanding where to grow the  grape varietals.  He initially wanted to focus on Syrah and then moved on to Pinot Noir. Andrew said in all of the wines he produces he strives for balance.

As Andrew returned to the table the  amuse-bouche was being served. I asked Andrew which of the wines featured was his favorite. A fellow diner replied before Andrew could speak that ALL the wines were a winemakers favorite,  just like a  parent  doesn't have a favorite child. I smiled, sipped my wine and thought to myself, 'of course, a wine maker has a favorite wine'. Andrew replied that he would say at the end of the meal.

First Course

Sashimi of Tarakihi with spring onion panna cotta, heirloom beets, and Lindera Farm's Mulberry Vinegar

Croft Vineyard Sauvignon Blanc 2012

Sashimi of terakihi



Andrew told the room Sauvignon Blanc is rarely planted in the regions he collects grapes from because of climate needed to support the grape varietal. The grapes from this vineyard are grown organically and fermented in stainless steel. The table liked the dish and the wine. I noted a grassy, earthy nose on  this wine. The subtle mineral elements paired well with the colorful terakihi dish.   During post dinner discussion with Chef Armstrong  surprised the room when he told us this wine varietal  was typical 'cat  piss' (he explained that the term to referred to the odor of wine. The term caused a stir in the room (mostly giggles and outright laughter) and a decision by a few of my table mates to use the term pipi de chat instead) and the most difficult to pair.

Second Course

Butter poached Maine lobster with basil pesto, baby broccoli raab and sabayon

Columbia Valley, Roussane 2011

Butter poached Maine lobster

Andrew told the room  Roussane is northern Rhône varietal that is often blended in Marsanne wine and that  it can be rather opulent, but the vintage offered is not as opulent. Pairs well with  seafood, creamy dishes.  Andrew suggested we let the wine rest a few minutes to warm up a bit and allow the wine flavors to come forth. The table enjoyed the dish and the wine. I have discovered a new wine to add to my bar!  I liked this smooth, dry wine. with its nutty nose and soft finish. I enjoyed this dish and was glad that the wine didn't compete or overpower the lobster and butter. During post dinner discussion Chef Armstrong shared that he liked to test out the dishes with the wines in advance with his team and also the night  the dishes were served. He was pleased with this pairing.

 

Third Course

Pan roasted black bass with oyster root, salsify puree, and crisp Virginia oysters

'Prelude' Pinot Noir 2011

'Verbatim', Pinot Noir 2011

 

Pan roasted black sea bass

Chatter in the room increased as two Pinot Noirs were poured. A table mate questioned if one of the wines was for the fourth course; another expressed surprise at Pinot Noir being served with fish. At the urging of the table  Andrew shared with the room that the two Pinot Noirs were poured because each wine complemented different elements in the dish. Everyone at the table enjoyed this dish. The firm textured sea bass was not consumed by either wine. In face, I liked the 'Verbatim' with this dish.  A show of hands revealed that the room was almost equally divided on the preferred wine with this dish.  During post dinner discussion Chef Armstrong was polled  too- he chose 'Verbatim'. Chef also told the room was also a play on terms: oyster root  is also called salsify and is know for its oyster like taste.

Fourth Course

Breast of Partridge "Saltimbocca alla Romana"

'The Knife Edge', Pinot Noir 2010

Breast of partridge

While debate continued about the wines poured for the third course the fourth course was presented.  Andrew explained that 'That the Knife Edge' was a little more tannic and would pair well with game. The table was in agreement about the dish and the pairing. It was my first time eating partridge breast and I was impressed - the crisp exterior and tender meat was a good introduction. There was a subtle 'gamey' quality, but the pinot noir balanced it perfectly. During post dinner discussion, several diner told  Chef Armstrong this was their favorite dish. Chef told the room that he wanted to highlight the marsala and purposely chose the partridge. A winning combination!

  

Fifth Course

Shenandoah Valley Loin of Lamb and braised shoulder tajine with fresh chick peas 

'Vin de Tabula Rasa', Columbia Valley, Syrah 2011

 Andrew told the room that 'Vin de Tabula Rasa' would have subtle distinctions when compared to the  other Syrahs poured  because the grapes were from the Columbia Valley region which is more desert like. The table delved into the lamb and discussion centered on the cuts of lamb featured- loin and shoulder. Both cuts were tender and full of flavor. I detected a cinnamon note in the wine that seemed  bring forward the cinnamon element in the lamb dish. During post dinner discussion Chef Armstrong shared with the room that he liked to highlight was is unexpected in the wine and makes notes during his initial tasting. In this dish he wanted highlight the wine's cinnamon notes. Job well done!

Sixth Course

'Cashel Blue' with hazelnut-raisin bread and sauternes poached sultanas

'Prometheus', Syrah 2011

Cashel blue with hazelnut- raisin bread

Andrew told the room that the Syrah featured with this course featured two grapes. The table was pleasantly surprised about the combination, some liked the blue cheese, some liked the combination  of  ingredients. In general I like blue cheese and liked the elements in this dish, The Syrah was a good choice because of its jam notes (think blackberry or black currant) and its smooth finish. The poached sultanas were savory tasting to me - almost reminiscent of Vidalia onions (a very good thing in my opinion). I thought the use of hazelnut bread was a nice nod to Oregon's hazelnut growers. 

  

Seventh Course

Meyer Lemon Bavarian with Sicilian pistachio cake and goat milk sherbet

Meyer lemon Bavarian

Fortunately there was no wine paired with dessert as I think a couple of my table mates might have devoured his portion of the light, luscious dessert.  The silky goat milk sherbet had just a touch of sweetness to complement the Meyer lemon and enhance the pistachio elements.

After dinner treats

I am a chocoholic, but I reached for the sugar coated squares first. Table discussion began about which fruit was featured. One couple advised the table it was apple because they had eaten it before. It was tasty. The same couple suggested I try the chocolate truffle. I didn't care that the dusting of cocoa powder might get on my face as I bit into the truffle and tasted the creamy chocolate.

Chef Armstrong and a member of the cooking team appeared after the dinner treats were placed on the tables. He graciously entertained questions from the room. When I congratulated Chef on being a being a 2014 James Beard Award finalist he graciously accepted the congratulations and told the room he has been a finalist seven or eight times. Perhaps this year will be the winning year.
 

I looked around the room. The number of male attendees exceeded female attendees. I was the only person of color in attendance. I especially enjoyed one of the couples at my table. Like me, they were food adventurers who enjoyed the artfulness of the dishes as much as the wine pairings. I hope that our paths will cross again.

Andrew was a wonderful tablemate and asked diners at the table where he sat about restaurant recommendations and discussions about new entrants in the gin and bourbon markets. Andrew also patiently reminded that the Valley where some of the beloved grapes grow rhymes with 'damn it', unlike city in Connecticut with the same name. 

An evening at Restaurant Eve is expensive, but in my opinion is well worth the splurge. The staff

is professional, polite, attentive, and extremely helpful.

In general, reservations for Restaurant Eve can be made via City Eats. Single diners note: Restaurant Eve does accept reservations for a party of 1, and you sit in the dining area. Look for my upcoming blog entry about my solo visit to Restaurant Eve.  Restaurant Eve does have a dress code suggestion.

 

I did not visit the bathroom on this visit.

 

The closest metro stop is King Street. Metered and zoned street parking is available. A public parking garage is directly across the street from the restaurant.

 

My takeaways for the evening: obtain at least two bottles of the Rousanne wine featured for dinner as soon as time, schedule and budget permit;  figure out a way to justify adding 'My Irish Table' to my cookbook library (will have to scan the calendar for reasons to share a wish list with family and friends), continue to enjoy Sauvignon Blanc in spite of the moniker 'xixi do gato' (I chose Brazilian Portuguese words because pipi de chat is a French colloquial term sometimes used to describe the odor of very watery coffee). 

 

Would I be requesting too much of the dining gods if the cookbook were signed? Please.

 

Be well,

Technicolor girl

 

p.s. which do you of the wines do you think was Andrew's favorite?

Mintwood Place - second stop on James Beard Award Semifinalist Trail

A foodie pal agreed to check out Mintwood Place with me. I had planned to take  public transportation to Mintwood Place primarily because parking in  the Adams Morgan section of DC can be hard to find, especially on weekend nights. This was an unseasonably warm winter Sunday and the traffic was similar to a busy Saturday.  My pal drove and we found a parking lot around the corner from Mintwood Place.

The people at the reception desk gave us a hearty welcome. When I asked what they liked each person had several recommendations. As Justin walked us to our table my pal mentioned that I wrote a blog. Justin immediately suggested we try the country salad  because it featured collard greens and calf heart. I made a mental note of Justin's recommendation and sat at the table.

Mintwood Place's eclectic menu offers creative twists on dishes.

We tried the maple pork cracklin', wood-grilled confit calf's heart & baby collard greens country salad, Beef Bourguignon, and the wood-grilled, dry-aged bacon cheese burger. While we didn't eat all the food - every dish was good! I didn't know what to expect with country salad and was pleasantly surprised that I liked the dish.  The salad, burger, and half of the beef bourguignon were packed up for leftovers.

maple pork cracklin'

wood-grilled confit calf's heart & baby collard greens country salad

beef bourgougnion

mashed potato side

dry-aged bacon cheese burger

Dessert? Not on this visit - we were full from the entrees. Perhaps on the next visit.

Yes, I checked - Mintwood Places' bathroom is clean and tidy.

Mintwood Place seems family friendly, but the busy pace and moderate to energetic noise level might overwhelm some children.


Mintwood Place is located in the Adams Morgan section of DC. The closest metro stop is Woodley Park. from there catch a bus or shuttle to a stop near the restaurant. Metered parking is available as well as parking lots.

Run to Rose's Luxury!

I was referred to Rose's Luxury by the sommelier at Komi Restaurant and a couple I chatted with at an Art and Soul dinner. I tried to visit early on a Saturday evening and discovered  both the bar and dining area were full and the wait for a table was more than an hour. Two weeks later I returned on a weeknight as recommended by the restaurant's receptionist.


Pork, habanero and lychee salad

Rose's Luxury offers innovative, tasty dishes delivered by laidback, attentive servers  in a casual setting. I started with the pork with habanero and lychee salad . When the salad was delivered to my table I was urged to stir the ingredients well. The salad was amazing!






Burnt romaine, poblano, avocado, and cotija chesse salad

I was brought the burnt romaine, poblano, avocado and cotija cheese to try - it was good also well. The smoky taste of the romaine was balanced with the avocado. I checked my notes twice I didn't order the salad, so where it come from? Janine, the woman  serving me, thought I should try it.




I had the ricotta gnocchi as my entrée. The gnocchi pillows were bursting with ricotta cheese. The savory sauce and roasted mushrooms further 
complemented the gnocchi.

Delicious ricotta filled gnocchi

Rose's Luxury chocolate cremeux

Next was the chocolate cremeux garnished with rose petals and accompanied with toast points. The cremeux is heavenly. Janine, the server assigned to my table, recommended trying Byrrh, a sweet vermouth with the chocolate cremeux. It was decadent!



A member of the staff  brought me a sample of the soaked pear served with smoked marscapone, honey and brown butter crumbles to try. It was smooth, rich and creamy.

Rose's Luxurysoaked pear, smoked marscapone

Ask for Janine when you visit. She is incredibly knowledgeable about the menu and polite.

Rose's Luxury doesn't accept reservations. Friday and Saturday are incredibly busy - go early or expect to wait. Full service is also available at the bar. Quieter night are Monday and Tuesday evenings. The restaurant is closed on Sundays. The restaurant is a few short blocks from the Eastern Market metro stop. Metered off street parking is available Monday thru Saturday from 7am to 10pm.

I plan to visit Rose's Luxury again - there's still more on the menu to explore. 

Medium Rare

Medium Rare's mixed greens salad

Three different people suggested I try Medium Rare. The restaurant  concept is that of  a French bistro. Medium Rare offers a simple fixed menu (bread, salad, steak and frites) at a set price (at time of this writing $19.75 not including tax or gratuity). Beverages (besides water) and dessert are an additional cost. This is not the venue for those who do not eat beef.

The mixed greens salad is topped with tomatoes and a tasty vinaigrette. I enjoyed this simple salad - the greens were crisp and the tomatoes were firm. The culotte steak is cooked to order, cut on a bias and served with frites. Just as I was about eat my last frite a server appeared by second offering a second portion. The first portion included Medium Rare's 'secret sauce' drizzled over the steak. This time I was provided a small tin filled with 'secret sauce' and a ladle. The meal reminded me of a steak and frites dinner I had in Geneva, Switzerland several years ago. It also reminded me of Bistrot du Coin's (http://bistrotducoin.com/menu.html) Le Steak Maison with béarnaise sauce and mesclun salade.

Medium Rare's steak and frites

Medium Rare offers a short list of red and white wine by the glass or bottle as well as beer on tap. I originally requested a glass of a French red wine named Fitou, It was a medium bodied, dry red.  Beers on tap included Delirium and Maryland brewed Flying Dog.

Medium Rare offers a number of delectable looking desserts: carrot cake, double chocolate cake, key lime pie, apple pie, and hot fudge sundae. I asked several servers which was their favorite dessert. The top choices were apple pie, chocolate cake, carrot cake, and key lime pie. I opted for the apple pie. It was served warm with a generous scoop of vanilla ice cream. The pie reminded me of the apple pies my mother baked when I was a child.


Medium Rare's apple pie and vanilla ice cream

The pace in the restaurant was frantic at one point. The  young wait staff remained cheerful, friendly and helpful. My water glass was constantly refilled.

 I found the bathroom to be clean and well maintained.

Medium Rare's price point is very attractive - it's possible to just dinner for under $25 or dinner with a beverage for under $35.

Reservations can be made via Open Table. Single diners will be given the option of sitting at a table or at the bar.

Medium Rare is less than half a block from the Cleveland Heights metro station. If  you can, take metro as off street parking near the restaurant can be hard to find.