Dabney has been on my list of places to try ever since we moved here. Reservations are not that easy. You have to reserve two weeks in advance at 12 P.M. If you are a few minutes late, you are out of luck. We were seated in front of the Chef Jeremiah Langhorne and hearth. My eyes teared up a couple of times due to the smoke. Service was helpful and informative. Prices were fair considering the quality.
Bread and Butter
Crusty bread went well with the molasses butter.
Grilled Fall Squash brown butter vinaigrette, charred greens, feta, & walnuts
Sweetness from the squash, saltiness from the feta and charred bitter greens resulted in a well-balanced dish.
Foie Gras Biscuit fried egg, country ham, onion soubise, sherry maple gastrique
Our favorite dish of the night. Even my husband who is not a fan of foie gras, really enjoyed this dish. Foie gras was perfectly smoky from the fire and went well with the salty crisped ham. The sherry maple provided a sweet sour finish to the dish.
Grilles Scallops sherry cream sauce, charred leeks, apple, & mustard
The scallops were small but thankfully were cooked perfectly. The sherry cream sauce was delicious and the apple was a nice touch.
Braised Short Ribs potato purée, carrots, bacon, & bourguignonne sauce
The braised short ribs were a little too charred but it tasted good. The potato puree was good but the bacon and fire roasted carrots were even better.
Crunchy Chocolate Mousse smoked milk ice cream, beet, yuzu
It was a unique chocolate mousse dish. The smoked milk ice cream was really good. The yuzu balanced the dish.
John Sonsini, Roger, 2011
William H. Johnson, Farm Couple at Work, 1942-44
Josh Kline, Nine to Five, 2015
Jean Charlot, Tortilla Maker, 1937
Jerry Bywaters, Share Cropper, 1937
Francis Hyman, Alma Sewing, 1935
Olin Herman, A Workman, 1929
When One of Us Falls, 1000 will Take His Place, 1969
Exodus of Confederates from Atlanta, 2005
I have been wanting to try Bresca ever since they opened up a little over a month ago. Their menu appealed to me but it is located on the 14th street, which is a nightmare of a place to find a parking spot. I guess the parking Gods were on our side for the first time when it comes to 14th street. We found a spot on the side street, across from the restaurant. Not only that, but our favorite ice cream place, Jenni’s was right across the street. What else could you ask for?
The space was nice and inviting with a big moss piece in the back of the restaurant. We were served a complimentary cocktail shot. A great gesture and something that you rarely see in D.C.
Our server/waitress was cold at first but as we conversed, she warmed up quickly. As she placed the dishes in front of us, she did not describe any of the ingredients. I had to ask her about each dish. Everything we had was really flavorful.
Sea Urchin Linguini truffle – chili – yeast butter – porcini
A great umami dish with fresh sea urchin and a wonderful sauce. I just wish the pasta was more al dente.
Oil Poached Halibut vadouvan & mussel chowder – squash – parsley- kaffir lime
My husband picked this dish and even though I am not a big fan of halibut, this dish won me over. The fish was poached perfectly, mussels were tender and the lime parsley sauce was great.
Octopus harissa- hummus- tabouleh- yogurt- black lime
Such a flavorful dish. We liked the lemony hummus and tabouleh as much as the harissa octopus.
Foie Gras Cake Pop hazelnut – chocolate – amaretto – gold
Since my husband is not a foie gras fan, I only got one cake pop. It was a pound cake batter and they used the foie gras as the fat for the cake. Then it was dipped in chocolate and hazelnuts. My husband ate half and he claims he doesn’t like foie gras!!
McArthur Binion, Rutabaga:The Sky, 1978-79
Kevin E. Cole, Increase Risk with Emotional faith, 2008
BK Adams, Blue Horse, 2009
Edward Clark, The Big Egg, 1968
Alvin D. Loving, Red Hook #5, 1993
Nelson Stevens, Arty (Centerpiece), 1970
Frederick Flemister, Self-Portrait, 1941
Wadsworth A. Jarrell Sr., Revolutionary, 1972
Alvin Carl Hollingsworth, Trapped, 1965
Renee Stout, Black Room with Bitches Brew, 2010
Charles Alston, Walking, 1958
Earth Wind & Fire
Half a coup of steel-cut oatmeal
2 cups water
Cook the oatmeal for about 7 minutes and add the following:
2 tbs chia seeds
2 tbs flax seeds (ground)
2 tbs hemp seeds
2 tbs sunflower seeds
2 tbs cocoa nibs
Hand full of walnuts
Cinnamon and nutmeg (as much as you like)
1 Persimmon chopped
I got this addictive recipe from the Tasting Table.
1⅔ cups pistachios
½ cup olive oil, plus more for drizzling
3 garlic cloves
1½ cups cilantro leaves and tender stems, plus more for garnish
¼ cup dill fronds, plus more for garnish
3 cups (1 pound) feta cheese
½ cup yogurt (I used Siggi’s 4%)
In a food processor, pulse the pistachios, olive oil and garlic into a fine paste.
Add the cilantro and dill, and process until well incorporated into the paste. Add the feta and yogurt, and process until smooth.
Transfer to a bowl and garnish with cilantro and dill. Drizzle with olive oil and serve.
After seeing some delicious looking pictures in a few blogs, I decided to make a reservation for brunch at the newly opened Kith and Kin in the Wharf area inside the Intercontinental Hotel. I almost canceled my reservation to make a reservation at Del Mar. I guess my sixth sense was telling me something!
We had a reservation for lunch at 11:30 a.m. We approached the hostess desk and was told that they were running late with their breakfast service and were setting up for the lunch service! What? We waited and waited and wondered if we should just leave and try our luck at the nearby Del Mar. Finally at 11:50, I asked the hostess if there was something wrong? Five minutes later she sat us down, two tables away from the door! The set up of the restaurant is odd. There is a long sitting area in front of the restaurant, probably so you could see the water. At no time she apologized or offered anything for the long wait. Our waiter was really helpful and professional though. I contacted the restaurant a couple of days later and told them about our experience. The guy I spoke to apologized and asked how the food was!
Kith Burger House ground double patties, American cheese, jerk bacon, romaine, caramelized onions, house pickles, garlic mayo
It was a good burger with two thin beef patties. The standout was the jerk bacon, it added a nice kick to the burger.
my husband loved the spicy fries.
Mushroom Forest Mushroom spread, charred eggplant dip, roasted mushrooms, crispy msmen
This dish was the reason I picked this place and thankfully it did not disappoint. The eggplant dip had plenty of spices and went well with the wild mushrooms. The pickled onions added visual contrast to the dish.
A great flaky buttery bread that came with the mushroom dish.
Mom Dukes Peel and Eat Shrimp Gulf shrimp, abita, citrus, butter
You got five shrimps sitting in a pool of spicy buttery sauce.
This sweet bread helped with the spicy shrimp.