Washington D. C. is a great destination for foodies. It has some of the best restaurants in the country. Try one of these places and you are going to be amazed!!!
|Fried Chicken Liver with Fried Eggs and Smoked Gouda Grits|
|Crispy Skin Salmon with smoked roe and sorrel cream|
|Peanut Butter and Jelly Bar with Salted Caramel Cream|
|Poached Eggs Benedict with Italian Porchetta|
|Tuna Nicoise Salad with white anchovies and soft boiled egg|
3. Proof - Very nice restaurant. Great for a date night. We started with a selection of 3 cheeses: 1) Lou Bergier Pichin (cow, Italy): semi-firm, velvety, buttery, mushrooms, thistle, like a camembert; 2) Pata Negra (goat, Spain): semi-soft, washed rind, pungent, tangy, intense; 3) Idiazabal (sheep, Spain): firm, smoky, nutty, and tangy. They were served with toasted walnut bread, dried figs, apple sauce (a little bit acidic), and honey. We ate all the honey, but left the apple sauce. My entree was very well served (good portion): Grilled Block Island Swordfish Loin with fennel, castelvetrano olives, and tomato confit. It tasted like Puttanesca Sauce. Delish. My husband tried the Roasted Organic Chicken Breast: goat cheese-wild mushroom stuffing, rapini, creamy polenta. We also ordered a bottle of wine: Cantele Salice Salentino (2008). The dessert was very Thanksgiving oriented: Pumpkin Cheesecake: super creamy, graham crackers crumble, fresh cranberries, and maple ice cream. It was very small, but at the same time, super rich!
|Lou Bergier Pichin, Pata Cabra, and Idiazabal Cheeses|
|Roasted Organic Chicken Breast with creamy polenta|
|Grilled Block Island Swordfish Loin with fennel, castelvetrano olives|
4. Ripple - Very cozy place, tiny space, but big flavors. Start with a selection of cheeses: 1) Carr valley "snow white"- a creamy white goat cheddar, aged for 6 months; deep, complex flavor with pleasant earthy tones (La valle, WI); 2) Arrigoni "tallegio"- rich and beefy with a slight saltiness, soft velvety washed rind formerly used as currency (Lombardia, Italy). A bottle of wine complements the delicious meal: "Primitivo" de Puglia Primaterra. Try the pine-smoked albacore tuna, served with millet, chesnuts, kale, and oyster emulsion. It is so tasty! My husband decided to try the roasted spinach mackerel, served with blood sausage, broccoli, black walnuts, and celeriac jus. As always, the best was the dessert: DARK CHOCOLATE MOUSSE, prailline feuilletine, smoked white chocolate ganache, caramel sauce, and cocoa nibs. LOVELY.
|Snow white goat cheddar and arrigoni tallegio|
|Roasted Spinach Mackerel, blood sausage, broccoli, black walnuts|
|Pine-smoked albacore tuna, millet, chesnuts, kale, oyster emulsion|
5. Tosca - Excellent restaurant. As usually, we started with the cheese plate: talegio with strawberry sauce; gorgonzola with honey and sweet nuts; wine-infused sheep cheese with grapes; parmegiano with micro-greens and balsamic vinaigrette. A good start. But then, the main dishes were outstanding. I ordered the Grilled Spanish sea bass with chestnut and butternut squash puree, baby carrots, Chioggia beets and fresh olive oil. Tosca makes fresh pasta everyday, so definitely try their specialty: Spinach ravioli filled with roasted veal, Prosciutto, and pistachio Mortadella with a red wine reduction. The dessert menu is pretty much modern Italian. The chef's modernized tiramisu was delicious.
|Cheese plate: talegio, gorgonzola, parmegiano, wine-infused sheep cheese|
|Grilled Spanish sea bass with chestnut and butternut squash puree|
|Spinach ravioli filled with roasted veal, Prosciutto, and pistachio Mortadella|
|Chef's modernized tiramisu|