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!!

National Museum of African American History and Culture


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

Nona Hendryx

Earth Wind & Fire

Pistachio and Feta Cheese Dip

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.

Kith and Kin



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.

Ancient Rivers



Ancient Rivers is a Middle Eastern/North African restaurant. I heard about their sister restaurant, Busboys and Poets, while the owner, Andy Shallal was talking about it on TV. They have a large menu offering cuisines from Iraq, Morocco, Tunnsia, Lebanan and Egypt. I like that they are not shy about using spices. Even though there were only three tables of diners, the service was a mix bag. Our waiter was distracted and messed up our order. The servers were better.

Hummus with Ground Lamb & Pine Nuts
The hummus was lemony and had plenty of cumin. The ground lamb was very good and had lot of flavor from all the spices.

Foole Muddammas warm fava bean with garlic, tomatoes, scallions
Our waiter brought us the hummus Foole Muddammas dish, even though we repeated twice that we wanted the Foole Muddammas. We had to wait a while to inform him of the mistake. Rather than just correcting the problem, he blamed the mistake on the kitchen staff. This dish once again had lots pf spices and tasted great.

Leg of Lamb Kabob saffron rice almonds, raisins, cucumber salad, grilled tomato
Even though I avoid white rice, I liked the addition of the spices and almonds. The side of the tomato and cucumber salad was good even though the tomatoes were pale. The lamb kabob unfortunately was overcooked, as it is the case with most kabobs. It had a good seasoning though.