Apple Confit and Mascarpone with Sable crust
Beyond delicious. Very tasty apple and the crust was really buttery. Mascarpone added even more goodness.
Whole Grain Cake with Chocolate
Loved this new creation. The problem was I needed a few more!
Ganache with Whole Grain Crust
Deep chocolaty goodness.
Onions, Leeks, Roasted Garlic, Roasted Tomatoes and Sunny Egg Slice
It was tasty and had a very crisp crust but at over $7, a bit pricey.
Mushroom Bowl cauliflower, asparagus, arugula, tahina, za’atar
My husband picked this dish. I thought it was good but not as great as some of their other offerings. The mushrooms were mostly cremini with three slices of portabella. There were hardly any asparagus and cauliflower. The base of the bowl was rice and lentils.
Shouk Salad mixed greens, cauliflower, eggplant, cucumber, tomato, peppadew, onion, olives, chickpea, pistachio, tahina vinaigrette with falafel
Very good salad. I could eat it everyday! Plenty of greens with enough of everything else to make it a balanced salad. We added falafel to it which was very good while hot. We got a side of falafel to go and was not the same when we reheated it. It was dense and salty.
Polenta Fries Israeli ketchup
Very good and much better than regular fries. It had an earthy delicious seasoning. The Israeli ketchup was great.
Great recipe from Epicurious. I did not have any cilantro.
2 Tbsp. virgin coconut oil
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 large onion, finely chopped
2 garlic cloves, finely chopped
1 (3″) piece ginger, peeled, finely chopped
1 large apple (unpeeled), grated on the large holes of a box grater
1 1/2 cups red lentils
1 (13.5-oz.) can coconut milk
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)
Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.
Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.
On a very cold day in the Capital hills neighborhood of D.C., we had our second brunch at Garrison. We were shown to a dark table next to the wall. Since almost all of the front of the restaurant was empty, I asked to be moved to the front so we would have a better lighting. Dark restaurants on a cold cloudy day is not my idea of a good time.
Service was helpful.
Dry Aged Beef Burger aged New York cheddar, smoked paprika potato chips
This must have been one of the best burgers we have ever had. It had a very beefy, smoky flavor. I told our waiter how much we enjoyed it and he mentioned that the meat was a combination of bison and beef from a local place in Virginia. The chips were fine. The burger’s garnish of the pickled tomatillo, pickle and Pepperoncini intrigued my interest when I saw a picture online.
Croque Madame country ham, Gruyere cheese, sunny side up duck egg, house made bread
On their online menu it says rye bread but we got brioche bread instead. It was tasty but the ham and cheese was not as plentiful as the one from Primrose restaurant.
Our second brunch at Kith and Kin. The experience was mix as was the first time. Let’s just say, I will not bother going back.
Egusi Monkfish fufu, egusi seeds, spinach
The fish was cooked well and went well with the spicy acidic sauce but a small portion.
It was a plantain dough that you were supposed to eat with the monkfish. It was OK.
Goat Roti braised goat shoulder, crispy potatoes, celery variations
My husband picked this dish. He should have gone with the crab curry instead. The goat was chewy and not too pleasant to eat. I told our waitress towards the end of our meal and she responded, that she will let the chef know. Well, at $24, you expect a better dish.
Lee Simonson, Self Portrait, 1912
Abbott Handerson Thayer, Self Portrait, 1920
Thomas Hart Benton, Self Portrait with Rita, 1924
Edward Hopper, Self Portrait, 1903
John Wilson, Self Portrait, 1944
Hans Hofmann, Self Portrait, 1942
Elaine de Kooning, Self Portrait, 1968
Xavier Gonzalez, Self Portrait, Peterborough 57, 1957
Jack Beal, Self Portrait, 1974
Scotts is a new British/American restaurant not far from the Portrait gallery. The decor was welcoming and there was a live jazz to entertain you. Since they had just opened up, the service was attentive.
Scotts Eggs Benedict Scotch Egg, Canadian Bacon, Roasted Potatoes
My husband was going to order the classic Benedict. I convinced him to go for the scotts egg, which is a classic british dish. basically sausage wrapped around soft egg. He loved it. It also came with a flavorful Canadian bacon. The potatoes were OK. They could have used a more interesting potato variety than a plain old white. The star of the dish was the very lemony hollandaise sauce. I could eat a bowl of it everyday, but my doctor would not approve.
The Full Monty! Scottish Breakfast Eggs, bacon, pork sausage, mushrooms, grilled tomatoes, black pudding, roasted potatoes, baked beans
At $17, you got your money worth. Plenty of food to fill you up. Bacon was flavorful. Pork sausage was on the salty side and the black pudding was thankfully mild and earthy.