DMV Dining

Rachel and I have dined at The Source several times for their incredible Dim Sum Brunch on Saturdays, but we have still never been for dinner. That is until Rachel surprised me with an early birthday meal at Wolfgang Puck’s Washington outpost a few weeks ago…

With our friends Keith and Casey, we ventured to the upstairs dining room where we were treated to an amuse bouche of chef Scott Drewno’s Chinese dough knot soup, which featured two crispy duck wontons swimming in a broth of duck stock, fava beans, and water chestnuts. I’m not one for hyperbole, but this was arguably one of the best wonton soups we have come across. The broth had a very robust flavor, and I wished that there were about 20 more wontons swimming in the broth after devouring the two that were in there.

After some deliberation, the four of us decided to split four appetizers so we could share some of The Source’s “First Flavors” amongst the table. Up first was their Border Springs lamb lettuce cups. Blended with toasted pine nuts and rice sticks, these were not your typical P.F. Chang’s lettuce wraps. The lamb, locally sourced from the nearby Virginia farm, was wonderfully cooked while biting into the cool, crisp lettuce.

Up next was one of Chef Drewno’s classics, the crystal garlic chive dumplings. If there’s one dumplings dish at The Source you have to try, it’s this one. Stuffed with king crab and Kurobuta pork, this is as good as it gets. In fact, we’ve ordered it on every visit thus far.

Speaking of dumplings, we also ordered a plate of  their “Tiny Dumplings”.  Good for sharing, the miniature dumplings were prepared with pork belly, black vinegar, chili oil, ginger, and topped with cilantro leaves.

Finishing out the round of appetizers was the Tandoori arctic char. Sitting on a bed of cardamom raita, the fish was topped with pickled Japanese cucumbers. The arctic char was impeccably-cooked, and I especially enjoyed the crispy skin while the raita really complemented the fish.

As for our entrees, Rachel got the day boat scallops, which were accompanied with cilantro raita, curried cauliflower puree, and rhubarb lime pickle. After so many appetizers and small dishes to start, she was glad her entree was on the lighter side and wasn’t too heavy. She only wished she maybe picked a different dish since the flavors were similar to the arctic char appetizer and didn’t seem as unique as some of the other entrees that were chosen amongst our party of four.

Meanwhile, I went with one of The Source’s trademark dishes, the lacquered Chinese ducking. Chef Drewno’s outstanding rendition of the classic Peking duck recipe made this meal one to remember. I have never come across duck that was so tender and flavorful. Throw in the crispy skin, housemade lo mein, and star anise-plum wine reduction, and you have yourselves one stellar entrée. In fact, the table reached a consensus that I had ordered the best plate of the evening, so that’s saying something. In other words: order it.

Once again, we left The Source full and content. After three visits, the restaurant has impressed us each and every time. The service was excellent as always, but it’s Drewno’s cooking that keeps us coming back for more. Well done, chef.

Cedar, which has been open since 2009, recently welcomed the addition of Chef Aaron McCloud to its kitchen last year. McCloud, who left the Inn at Perry Cabin for the Penn Quarter restaurant, has revived Cedar and its focus on “field and stream” cuisine. Rachel and I were invited to try McCloud’s cooking a few weeks ago, so we were curious to check out the game-animal focused menu. (Full disclosure — this meal was provided by the restaurant).

Should you opt for a cocktail from the bar, I highly recommend the Presidential Pardon. Featuring applejack whiskey, apple cider, honey, and bitters, it was a refreshing libation before the amuse bouche of seared tuna arrived. Rachel ordered the Ideal Husband, which the waitress said was a signature drink and was actually based on a play that was shown recently right down the street from the restaurant. It was fruity but wasn’t too sweet, and great for a warm early spring evening.

Cedar puts an emphasis on locally sourced ingredients, but Chef McCloud takes things one step further by curing and smoking all his meats in-house as well. The freshness was highly evident after tasting their beets and bleu cheese salad. Featuring baby greens and pickled onions, this was one of the better beet salads I have come across in the District.

Not to be outdone, Rachel opted for one of Cedar’s most famous appetizers, the lobster and white chocolate soup which featured roasted baby vegetables.

For our entrees, the mocha Cervena venison caught my eye, and considering how infrequently I actually order venison, I went with my gut and ordered it. Topped with parsnips and accompanied with roasted garlic croquettes, the espresso jus gave the dish a subtle hint of coffee without overpowering the meat. Cooked medium rare, the venison was slightly dry, but such is the case when cooking with such a lean protein.

Rachel ordered the saffron oil poached salmon. Prepared with artichoke, pequillo pepper, olive custard, and picked fennel, the dish was artfully arranged.

Just like everything else at Cedar, the desserts are prepared in-house. We got to try a trio of confections, from the chocolate peanut butter praline with candied peanuts and chocolate ice cream to the Cherry Glen goat cheese mousse to McCloud’s creative take of key lime pie (a citrusy, refreshing panna cotta).

The 55-seat restaurant is one of the more intimate dining rooms we have encountered, and considering that the First Lady recently dined here, it’s no wonder Cedar has been picking up some buzz as of late.

Cedar is located at 822 E Street NW in the Penn Quarter neighborhood of Washington, DC.

Rachel and I have wanted to try Acqua Al 2 in Eastern Market for quite some time, so a few weeks ago we finally checked out the D.C. outpost of the legendary Florence eatery.

Our friends Kelley and Ari fell in love with the original Acqua Al 2 when they were in Italy, and once they found out the restaurant would be opening in Washington they instantly became frequent diners of the establishment. Because of that, we left the ordering in their hands.

We kicked the evening off with the kitchen’s homemade burrata. Served over heirloom tomatoes and a bed of arugula, the double-cream mozzarella was spectacular. Rich and creamy, this is a must-order dish. The only other burrata that was just as good as Acqua’s was the one found at Obelisk – so yeah, that’s high praise.

We also shared a Greek salad, which featured escarole, tomatoes, black olives, cucumber, scallions, feta, salt, pepper and olive oil.

Next was the Parmigiana al Forno, which was baked eggplant with tomato sauce and Parmigiano. I really enjoyed this appetizer, but then again, I’m a big fan of all the listed ingredients. The abundant eggplant blended with the gooey cheese and homemade tomato sauce was a hit amongst the table.

Following the trio of appetizers, we then moved onto the highly-recommended pasta tasting. Priced at $15 per person, the tasting includes five vegetarian pastas selected by the chef.

Our first tasting was Orecchiette ai Broccoli, ear-shaped pasta served in a light broccoli sauce. Rachel liked this pasta the most out of the five we sampled.

Next was Riso Sugo Verde, Arborio rice prepared with parsley, basil and rosemary. Both Rachel and I really enjoyed this dish, particularly the parsley sauce.

Our third plate was Topini al Zucca, gnocchi with pumpkin sauce. The gnocchi were light and fluffy while the pumpkin sauce was pleasantly not too heavy.

The classic penne and vodka sauce, or Maccheroni alla Vodka, was our fourth dish. And despite its simplicity, it was excellent.

The best was saved for last with the Fusilli Lunghi alla Fiaccheraia. The spicy tomato sauce gave the dish some kick, while the thick and long housemade fusilli was a delight in its own right. This was my personal favorite.

It was a brilliant idea to do the pasta tasting amongst the four of us not only because Kelley is a vegetarian, but also that we were able to try so many pasta dishes without feeling overly full.

And that brings us to the secondi piatti: Ari ordered two of their hand-carved filets to share between the three of us – one topped with a balsamic reduction and the other with their famous blueberry sauce.

Both toppings have their merits, but I have to admit, I was big fan of the blueberry sauce. It definitely sounds like an odd pairing on paper. I mean, steak and blueberries? But after the first bite, the blueberry flavor is subtle yet effective, and not as sweet as first perceived. It just somehow manages to work.

Once we finished our steaks, we ordered the Assaggio di Dolci, a sampling of four desserts. Included on the plate were panna cotta, flourless chocolate cake, tiramisu, and ricotta cheesecake. The tiramisu was my personal favorite followed by the panna cotta. Again, this was a great way to try a variety of their desserts given our party of four.

We had a lovely time at Acqua Al 2 and were very impressed not only by the food but also the first-rate service. Being a former waiter, I notice the little things like clearing plates and refilling waters, and the staff at Acqua was very consistent about things like this. Rachel and I would return here in a heartbeat, especially since it’s so easy to park around Eastern Market. All I can tell you is that the pasta tasting will be ordered on each and every visit.

Now that we are officially less than a week away from Passover, we thought we would take the time to compile a list of DC area restaurants that will be offering Pesach-friendly menus.

After all, just because it’s Passover doesn’t mean you can’t go out for dinner! So put down that box of matzo meal and start reading…

DGS Delicatessen: Already one of the most popular restaurants in Dupont Circle, Barry Koslow’s kitchen will be featuring a four-course prix-fixe Seder menu from Monday, March 25 to Sunday, March 31.  Featuring housemade matzo and bitter herb crusted halibut, this isn’t your bubby’s typical Seder.

$40 per guest with optional $20 beverage pairing. Call 202-393-4400 to make a reservation.

Dino: The Cleveland Park restaurant continues its time-honored tradition of offering a Passover menu starting Monday, March 25 through Monday, April 1. Not only will Dino be opening early the first two days of Passover to allow diners enough time to get to services, but they will also lend you a Seder plate as well! The prix-fixe menu features four courses which include a choice of entrees served family-style.

$59 for adults and $25 for children. Flight of four glasses of wine (non-kosher) is an additional $29 per person. Call 202-686-2966 to make a reservation.

Equinox: Chef Todd Gray will be offering a Passover menu from Monday, March 25 to Tuesday, April 2. The five-course prix-fixe dinner will include items such as quinoa salad with figs and mint, as well as Todd’s Modern Day Brisket (the recipe can also be found in their new cookbook, The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes).

$45 for adults, $60 with boutique Israeli wine pairing. Call 202-331-8118 to make a reservation.

Rosa Mexicano: It’s Mexican Passover over at Rosa Mexicano from Monday, March 25 to Saturday, March 30. Their Penn Quarter, Chevy Chase, and National Harbor locations will feature a “Passover a la Mexicana” menu which puts a south of the border twist on traditional favorites. From tropical haroset to chipotle-marrow matzo balls, Rosa Mexicano offers perhaps the most eclectic selection of Passover dishes thus far. Menu is prix-fixe.

$42 per guest. Call 202-783-5522 (Penn Quarter), 202-777-9959 (Chevy Chase) or 301-567-1005 (National Harbor) to make a reservation.

Mon Ami Gabi: The French bistro located in downtown Bethesda will be offering a prix-fixe Seder menu on Monday, March 25th and Tuesday, March 26th. Dinner will feature classic Passover dishes such as matzo ball soup, chopped liver with egg and onions, and beef brisket. Rachel and I went a couple of years ago and really enjoyed it.

$36.95 for adults and $15.95 for children under 12. Call 301-654-1234 to make a reservation.

Vince & Dominic’s Pizzeria: Just beacuse it’s Passover doesn’t mean you can’t eat pizza. The Bethesda-based pizzeria will be serving up unleavened pies all throughout Passover. Make sure to place your orders ahead of time as demand will be high during the holiday.

Call 301-365-4190 to place your order.

Georgetown Cupcake: DC’s most famous cupcake outpost will be selling a variety of Passover Macaroon cupcakes at both their Georgetown and Bethesda locations. These flourless coconut macaroon cupcakes will be available with either fudge or dulce-de-leches drizzle.

Sprinkles: The latest cupcake import from Beverly Hills will be selling flourless chocolate cupcakes, topped with a blue Star of David naturally, from March 25 to April 2.

If you know of any area restaurants not listed above that are offering Passover menu options, please let us know by either leaving a comment or emailing us at dmvdining AT gmail DOT com.

A few weeks ago, Rachel and I headed out to The Palisades neighborhood for an early Valentine’s Day dinner at Et Voila. We wanted to venture somewhere we haven’t dined before, but that was also romantic, and Et Voila fit the bill nicely.

The space is very intimate, situated in a rowhouse with tables solely on the left and right of the house with a narrow aisle in the middle separating them. It’s a tight fit, so don’t even think about bringing your baby here. Good thing we had a sitter that evening!

The menu focuses around French and Belgian cuisine, and while we’re always a sucker for mussels, we wanted to explore some of the other dishes the restaurant offered. We started the evening off by splitting their warm goat cheese salad.

Situated atop of bed of greens, the generous block of warm goat cheese was sitting on a slice of warm French bread and topped with a sundried tomato. It was a fantastic way to kickoff our meal as we loved every bite. Highly recommended.

For our entrees, I ordered the Flemish beef stew. Simmered in dark beer and served with a side of their pommes frites, it was pure comfort food. Given the cold, dreary weather that day, it was a perfect choice. While the meat was flavorful and tender, it more resembled a bowl of beef chunks than an actual stew. Not that it wasn’t good, but it wasn’t the hearty stew I envisioned when originally ordering it.

Meanwhile Rachel ordered the grilled trout, which was accompanied with leeks fondue and a champagne sauce. The perfectly grilled fish, adorned with beautiful grill marks, paired nicely with the creamy leeks and light sauce.

Given our incredible knack for indecisiveness, we asked our waiter what he recommended for dessert. He immediately suggested the chocolate mousse. The waiter was right on the money as the mousse was indeed heavenly. Beautifully presented with a thin almond pistachio cookie “dunked” into the mousse, it was smooth and rich.

We left Et Voila with a smile on our face. Not only did we get to enjoy an excellent meal without the Valentine’s Day rush, but we discovered a new restaurant that we would happily return to. And once we’re feeling adventurous enough, we will have to try the mussel burger. Yes, there’s a mussel burger on the menu.

A few weeks ago, Rachel and I made our very first visit to DC’s Union Market. We came with one goal in mind: to have lunch at Rappahannock Oyster Bar. After hearing so much praise from friends and media alike, we were curious what all the buzz was about.

Rappahannock Oyster Bar has perhaps one of the largest vendor spaces in Union Market, complete with a separate dining area in addition to the bar that wraps around the kitchen, which is where we sat. From there, we had a great view of one of the chefs shucking oysters.

Speaking of which, we ordered half a dozen oysters which included Rappahannock, Stingray, and Olde Salts. They were arranged, in that order, from sweet to briny and were accompanied with mignonette and cocktail sauce with fresh horseradish. Of course, the oysters were incredibly fresh, but they were just a precursor of what was to come.

And that brings us to the crab cake. I tend to typically stray from hyperbole, but the crab cake served at Rappahannock is perhaps the best in the District. I’m not kidding, this dish was perfect. The kitchen only uses lump and backfin meat, no filler. Served atop a bed of celeriac, the crab cake, which is ever so slightly crisp on the outside, is nearly the size of a softball. Topped with a dab of remoulade, the crabmeat was supremely fresh and just as juicy, a real treat. What’s more amazing was that it only cost $14. A pair of these would easily run over $30 at a restaurant, which makes this one incredible value.

Realizing that one crab cake was not enough food to split amongst the two of us, we decided to also order the seared scallops. Once again, Rappahannock tremendously impressed us with this dish. The plate arrived with four large, excellently-cooked scallops that were beautifully arranged with roasted cauliflower and sitting on a bed of chutney. Just like the crab cake, it only cost $14, which is nearly incomprehensible given the size of the scallops as well as the fantastic preparation.

Rappahannock Oyster Bar is a welcome addition not only to the District, but to the already wonderful Union Market. And while it’s not the most convenient location, it’s worth the visit just for that amazing crab cake.

Perhaps one of the most anticipated restaurant openings of 2012 was Dupont Circle’s DGS Delicatessen. Rachel and I have longed for a Jewish deli that would not only do New York proud but also wouldn’t be another short-lived, poorly-executed knockoff.

Remember Uptown Deli and Bubby’s? Those two didn’t fare so well, and while Parkway does a reasonable job providing an assortment of Jewish fare, the place gets so chaotic on the weekends that we’ve sworn it off for brunch.

Enter DGS Delicatessen. With head chef Barry Koslow working the kitchen, we knew this wouldn’t be your average deli. We went with a couple of our friends for brunch a few weeks ago to finally see if DGS met the hype.

We kicked the morning off with some libations. The Le Marais is the gem of the brunch cocktail list, comprised of champagne, St. Germain, orange juice, and bitters. It’s a shame this beverage isn’t served in pitchers, because I easily would have had gone through four more glasses.

While it’s oftentimes nice to do a spin on things and make them fancier, sometimes you just want a good ol’ pickle plate. DGS’ plate included just four pickle spears and some other pickled items such as radishes and cauliflower. And while it was beautifully arranged, we kind of yearned for the complimentary pickle bar at Parkway.

For our main course, it was no surprise that I went for the pastrami sandwich. This is a sandwich that is prepared with care and for good measure – it takes eight days to make! Brined for over a week, the smoky, succulent meat is sandwiched between two slices of warm double baked rye along with a shmear of house mustard. The result is a tender, smoky sandwich that leaves you wanting more. For $13, the sandwich isn’t piled as high as anticipated, but it’s still one of the best you’ll find in the District. However, one would expect some sort of side to accompany the sandwich given the price. Chips, coleslaw, something.

Rachel opted for more of a classic brunch choice, DGS’ rendition of Eggs Benedict, aptly dubbed the Benedictberg. Featuring poached eggs, house-smoked salmon, latkes, and sumac hollandaise, this dish was a clear winner. The combination between the crispy latkes, smoky lox, and rich hollandaise really worked well and made for an excellent brunch dish.

Overall, we felt the food at DGS was terrific while being slightly overpriced. With tip, Rachel and I spent roughly $60 between the two of us. And this was for brunch. With each cocktail at $10 per glass, a meal here adds up quickly. The service was very accommodating given we had two babies with us, and they gave us a table by the front of the house with more than enough room for the strollers.

Suffice to say, this will be the first of many visits to this establishment. We only sampled just a fraction of the menu and with items such as pickled blue fish, flanken, and kreplach still waiting to be tried, a return to DGS is definitely in order.

Brett and I were able to check out Tel’Veh, the relatively new wine bar and cafe located near the Verizon Center, a few weeks back. The restaurant recently announced a new executive chef and wine manager, and they invited us down to try out several items on the menu along with wine pairings. (Full disclosure — this meal was provided by the restaurant).

The new chef at Tel’Veh is Dimosthenis “Dimo” Kolouas, who spent time previously at Kellari Taverna. Not surprisingly, the menu has a clear Greek and Mediterranean focus, with the extensive wine program emphasizing pairings with the small plate offerings.

The nice thing about Tel’Veh is that they offer 48 different wines by the glass through taps so you can try wines in 2, 4, or 7-ounce pours. We decided to go that route and had the waiter bring out wines to complement the dishes we ordered.

First up was a set of oysters. The ones we tried were Caribou, Fire Lake, and Malpeque, the latter of which were easily the largest oysters we have ever come across. They were accompanied with a nice house-made cocktail sauce with some roe garnished on top.

Next were goat cheese stuffed dates wrapped in pastourma, which is a Greek type of cured beef. I’m definitely a sucker when it comes to dates stuffed with cheese and wrapped in any type of meat, and these were impressive.

We then had the grilled octopus. This was excellent and you could definitely tell the dish came from a chef trained in Greek cooking, as it tasted very similar to the style of octopus that we ate when we were in Greece a few years ago.

Up next was a bowl of mussels with goat cheese and a tomato broth. The chef recommended extra bread to sop up the sauce, and he wasn’t kidding. The best part was definitely the sauce that came with it.

We then had to try the ahi tuna, since after being pregnant I’ll definitely have ahi any chance I can. I was a little skeptical after reading the description of ahi tuna over hummus, but the flavor combination actually worked and they really balanced each other.

Our heaviest dish was the herb-crusted rack of lamb. The crust really added to the flavor and they were moist and delicious. One for each of us was the perfect amount.

For dessert, we shared a dish of warm baked goat cheese with honey, dates and pistachios, as well as a crepe with hazelnut and berries. We were pretty full by this point, but were tempted to try each of them. The goat cheese dish was very different and more of a savory dessert. The crepe was a traditional crepe, but then again, who doesn’t love crepes?

While this does seem like a lot of food, keep in mind that they were all small plates. It would be great to come back here with a group to try more things. It seems like they have great happy hour deals, especially on oysters and wine. Unfortunately, we’re out of commission for happy hour these days with a baby to be put to bed and all, but we’d definitely recommend this place for dinner, drinks, or a stop before or after a game at the Phone Booth.

First off, let me preface by saying that we had no idea we were going to Minibar, Jose Andres’ crown jewel of his ThinkFoodGroup empire, until two days prior. You see, our friend Casey proposed the venue to celebrate a joint birthday dinner. Her birthday and Rachel’s are about a week apart, so I said “sure, go for it”, pretty much assuming that we would never make the cut given how tough a table at Minibar is.

If you are not aware, Minibar’s reservation system is as follows: you send an email to the restaurant at exactly 10 a.m. on the dot, 30 days prior to when you want to dine there. If you’re one of the lucky few, congratulations, if not, try again for the next day. And the next. And then the next.

Casey, however, was fortunate enough to be placed on the waitlist. Considering that we were a party of four, on a Friday night, I thought there was no chance we would ever make the cut, so I went about with plans for dinner at Makoto for just the two of us. At about midday Wednesday, Casey texts me saying that we got in. I could not believe it. What party of four actually cancels a reservation for Minibar on a Friday night?! Whoever you are, I would personally like to thank you for letting us enjoy one of the most memorable dining experiences we have ever taken part of.

On top of all that, Rachel had no idea where we were going. Like past birthdays, I kept the whole thing a secret. So once I found out about the Minibar news, I promptly had to shuffle plans with our babysitter (thanks again, Brian and Kim!) as well as inform Rachel we were now going out on Friday instead of Thursday.

Minibar’s new location at 9th and E is unmarked, so Rachel still had no clue where we were until the hostess greeted us with “Welcome to Minibar”. Right on cue, Rachel’s mouth dropped to the floor.

Once they took our coats, we were seated in a small vestibule which acted as a greeting area. Our server introduced himself and ran down a listing of no more than four different beverage package options that ranged from $45 to $200 per person. Considering how expensive this meal was going to be from the get-go, we opted to go the a la carte route for booze, but more on that later.

Once we made our beverage selections, our waiter then showed us to the main attraction, Minibar’s dining room. The open kitchen is situated in the center of the room while a bar of six seats is on both the left and right sides, creating an enclosure where Jose Andres’ top chefs work their magic directly in front of you. This isn’t dinner. It’s an all-out production.

I’m going to buck the trend of carefully detailing each plate because, well, there were 27 of them in total. For this post, I’ll simply let the pictures do the talking.

Our first course of the evening was an Oaxacan Snowball cocktail. The twist, however, was that you ate it with your hands. Propped on top of “snow”, it tasted slightly like a margarita.

Up next was one of the most gorgeously arranged presentations of the night, a parmesan leaf and walnut mimetic. And yes, you opened the walnut shell to find the small bite tucked inside the enclosure.

Next was an Asian “Coca de Vidrio”. The translation means “glass” because of how the sugar crystallizes when cooking it.

The next course was a pillow of PB&J. Pretty self-explanatory – in one bite you got a burst of homemade peanut butter with a dash of raspberry jelly on top.

Next was one of the more clever dishes of the evening, dubbed “When Pigs Fly”. Placed inside the box were two apple meringues, shaped liked little pigs, and stuffed with bacon ice cream. Yep, bacon ice cream!

What followed was perhaps one of Jose Andres’ trademark dishes in molecular gastronomy: the foie bomb. You simply popped this delicately-prepared item in your mouth and what followed was a flavor explosion of foie gras. Outstanding.

Next was a churro tendon, Minibar’s rendition of the Mexican staple which was stuffed with beef tendon.

Watching the kitchen carefully prepare an almond tart with blue cheese was a show of in itself. Apologies if I cannot recall every single detail, but liquid nitrogen and cold stones were involved.

Next was a pig tail curry panini. The curried pigtail was sandwiched between two “slices” of butternut squash meringue.

The next plate was their take on chicken “shawarma“. They managed to turn it into a light and airy dish, and the yogurt sauce was a real delight.

What followed was sea urchin ceviche with hibiscus. Not much to report here other than it was one of the least memorable dishes of the evening.

However, the next dish was one of our favorites, both in taste and presentation: baby carrots with coconut. Liquefied baby carrots blended with a light coconut cream. Simple ingredients using advanced cooking techniques yet flawlessly executed.

Just as good was the beech mushroom risotto with shaved black truffles. The cooking pouch was placed in a bowl with our server scissoring the bag, releasing the contents right in front of our eyes. Nice touch.

The smoked oyster escabeche was presented with a tall glass lid covering the plate. Once it was lifted, the aroma of a campfire was released. I don’t know how they did that.

Minibar’s take on fabes con almejas, a traditional Spanish dish, featured liquefied clams and beans. Yes, somehow the kitchen was able to make the entire clam edible.

Dinner soon became breakfast as our next course was a parmesan egg with migas.

The next dish might have been our favorite out of the entire meal – espardenyes with bone marrow. The bone marrow was a terrific complement to the flavorful sea cucumber. An interesting pairing that somehow worked.

Another gorgeous dish, both in presentation as well as flavor, was the olive oil soup with mandarin.

One of the most interactive plates of the evening was dubbed Dragon’s Breath. Featuring a chunk of popcorn placed in liquid nitrogen, you were instructed to put it in your mouth while chewing and staring at your partner. The effect, of course, was the “smoke” from the liquid nitrogen being released from your nostrils. Can’t say I’ve done this in a restaurant before.

We soon entered the dessert portion of the meal, starting with pine snow with honey. Artfully arranged, the “snow” was drizzled with honey creating a winter-esque landscape on your plate. And no, the pine was not edible.

The next dish, however, was perhaps the best dessert of the night: coconut sticky rice with mango. The sticky rice was capped off on both sides with what at first appeared to be mango slices, but was in fact mango sorbet. One of the prettiest courses of the meal.

Soon thereafter, we were escorted from the main dining room into a futuristic lounge that was part EPCOT and part 2001: A Space Odyssey. White walls adorned with hanging plants, a chain curtain, and a foam chair that resembled an apple were just some of the quirky aspects of this chic room.

We were treated to our final bites of the evening in here, all of which were desserts. The first was a pina colada tablet. Apparently all cocktails at Minibar are to be served edible.

Next was a duo of white chocolate lychee with coffee toffee and a sable bonbon.

I really enjoyed their version of TerraMisu. All the flavors found in this traditional dessert were encapsulated in one single bite.

Our final taste of the evening was rhubarb binchotan. Resembling tree bark, it marked the conclusion of, count’em, 27 dishes.

As for wine throughout the evening, Rachel and I decided to order a la carte. While the beverage pairings were out of our price range, wines by the glass were fairly reasonable, some of which were as low as six dollars. Not too shabby considering how expensive the meal was.

And that brings me to my next point: price. This was hands down the most expensive meal I have ever paid for in my entire life. At $225 per person, I honestly feel that no meal should cost that much, no matter what high-tech food wizardry is involved. And yes, while I understand that this is more of an experience than a meal, I’m still in shock at how much the final bill was.

As for the service, what could you say other than it was exceptional. The sommelier was very helpful while the chefs appeared very engaged in explaining the concoctions they were crafting in their kitchen slash laboratory.

In the end, Minibar was truly a memorable experience and I can see why Chef Andres can charge whatever the hell he wants. It’s still the toughest table in town and for good reason. Just don’t expect much new content anytime soon as our restaurant budget is pretty much shot for the rest of the year.

I don’t even know how to begin with this post other than saying I am completely in love with this place. Tucked away on a quiet corner of Georgetown, Stachowski Market & Deli is a meat-lovers dream.

When you step inside the market, a table of locally-grown produce is situated in the center of the room while two cases in the back of the house a plethora of locally-sourced meats, ranging from cocoa-rubbed capicola to fresh duck sausage to dry-aged steaks. My eyes lit up analyzing the variety of meats Stachowski had on display.

On top of that, they also offer a deli counter serving up ten or so sandwiches. Based on a tip from DC sandwich guru Jack Kogod, I ordered the pastrami. Let me go on the record and say that this was the best pastrami sandwich of my life. I try to defer from using such hyperbole, but let me tell you, this sandwich was no joke.

Featuring thick slices of smoky, juicy pastrami and sandwiched between two sliced of warm pumpernickel bread as well as a smear of spicy mustard, this mammoth of a sandwich was my lunch and dinner. Seriously, there is something wrong with you if you are able to finish this beast in one sitting. At the price of $11.99, you’re paying for two meals. Don’t believe me? See for yourself:

Yeah, thought so.

Meanwhile, Rachel ordered a more manageable sandwich with the Butcher Shop Dip, which was also $11.99. Packed with warm roast beef, provolone, hot peppers, jous, and served on a mini baguette, this sandwich was, just like the pastrami, enough for two people and just as enjoyable (though the pastrami gets a slight edge because, well, I just love pastrami – especially if it’s hot and smoky).

On top of that, we also ordered two patties of their “smash and grill” turkey burgers to-go. We grilled them up on the grill pan the following evening and were mutually impressed by how fresh and flavorful they were. These were restaurant-quality turkey burgers and made for a great “home-cooked” meal. And for $6.99 per pound, it was a quality purchase.

On top of Stachowski’s sausage, steak, and charcuterie selections, they also offer prepared dinners which typically range from $13 to $16. Take, for example, “chiduckon” – chicken breast and duck breast wrapped in bacon. That pretty much sounds like the most amazing thing, ever.

So yeah, we’re big fans of this place and we have only been once. We can’t wait to go again.