Month: July 2010

Back Again

You may have noticed a gap in the postings and a change from my referring to Jasper as my fiance to my husband. That’s right, we got married! And then went on a gorgeous honeymoon to Italy (I mean, we love food – hello!). I am now working at Williams-Sonoma and cooking a lot. I could start posting recipes and tips here, would that be something that you would be interested in? Whoever you are out there? We’ll see. For now, it’s good to be back.

2941 (6/100)

A happy week brought us to 2941 to celebrate and relax. If you have never been here before, it can be tricky to find – set behind a wall of trees on the the first floor of an office building. But my-oh-my is it worth the hunt. The location is stunning, first of all, with several koi filled ponds flowing and waterfalling down and around the glass-walled building. The inside of the dining room is no less beautiful, with long strands of glass sculpture hanging like curtains from the lofted ceiling. The mood is very serene and romantic. The cocktail list is innovative and fresh. I ordered something with grapefruit and elderberry – fantastic.

We ordered the 6 course tasting menu with wine parings. I should have taken notes, because I can’t remember all of the dishes (which may have something to do with the wine pairings…). Which is not to say that they were not good, they were all wonderful. The dinner blends together in my memory in a mix of culinary joy and romance. The bread that is served is baked in house daily. There was a variety and they were all fresh and yummy. Our first course was a duo of canapes – two perfect bites. Beef tartare on brioche with quail egg was rich and delicious. Smoked salmon topped with popcorn (yes, popcorn) was equally good. This was followed by a perfectly cooked scallop. Our fish course was paired with a creamy souffle of masa harina (native American corn) that I couldn’t get enough of. Before desert, we were served a shot of frozen wine. I had the desert presented on the tasting menu – a sour cherry gateau – and Jasper requested something chocolate. Neither of us was disappointed.

The tasting menu changes daily, so don’t expect to see what is on the website, or what you had last week, or yesterday. But do expect it to be fun, fresh, delicious, and beautifully presented. (And ask for a copy of the menu if you want to remember what you had – doh!)


http://www.2941.com

Bibiana (99/100)

Buon Appetito and welcome to our favorite Italian restaurant. We have actually eaten here several times, and I have yet to review it – shame on me. Especially because each time we have eaten here we have felt like VIP’s.

The decor is trendy and modern, and the bar menu is innovative and cool. A long-time favorite drink is the Bibiana (just the right proportion of Prosecco to fruit puree). The wine menu offers different pour amounts providing a wider variety than glass vs. bottle, so you are sure to get exactly what you want and nothing more.

Be sure to start with several of the Piatti Piccoli (small plates), these are often my favorite part of the meal! The Arancini (rice balls with saffron and Parmesan) are always fantastic – crispy on the outside, creamy on the inside, with great flavor. The Bruschetta is another favorite – thick cut country bread, charred just right and topped with fresh cherry tomatoes, olive oil, and fresh creamy Ricotta cheese.

Next comes the slightly larger Antipasti course. Choose from several salads and small dishes including tender braised veal meatballs on top of creamy polenta, crispy fried sweetbreads, and (my favorite) fresh house-made Burrata – a soft version of fresh Mozzarella cheese. Also available are house-made salumi plates.

Italian fare is never complete without pasta. Some of the knockouts here are Squid Ink Spaghetti with big chunks of crab meat, ravioli filled with braised veal in a pancetta and brown butter sauce, and ricotta agnolotti with a creamy lemon sauce. My husband’s favorite is the risotto with black truffles.

I have yet to order a fish entree, but I am sure they are lovely. As for the meat, we have tasted various beef, veal, and lamb dishes that have all been successful. If there is anything braised on the menu, get it – it will knock your socks off. For vegetarians – fear not. We have dined with vegetarians on several occasions and they have had no problems asking for vegetarian versions of dishes, or enjoying the dishes that are already meat-free.

For desert, enjoy one of the house-made “digestives” (liqueurs) or Amari (bitters). The panna cotta is a creamy vanilla custard, typically served with fruit and a pistachio crumble. The decadent chocolate “bomba” is a chocolate cake topped with chocolate custard and covered with a dome of chocolate mousse. And who can resist a classic Italian Tiramisu?

Bibiana is off of the Metro Center metro stop in DC, but they also provide valet parking. The owner’s other restaurants include The Oval Room (7/100), Rasika (8/100), and 701 (41/100).

http://bibianadc.com