Viridian, Chef Michael Hartzer and GM Kevin Blonshine on 14th and P Street in Logan Circle - Closed

[Demvtr]

My date and I had a late-night (10:30 p.m.) dinner at Viridian last night after catching a play at Studio Theatre.

Viridian's interior is deliberately minimal, and I concur with an observation that I read elsewhere that walking into Viridian feels like walking into a hip restaurant in New York City. The floors are concrete, the tables a uniform blackish wood, the walls starkly white and covered with oversize photograph portraits in both color and black and white. It is like dining in an art gallery that used to be a factory. The servers' uniforms, blue jeans and a simple brown button-up shirt, offer the only color in the room.

Our server was nothing but pleasant and helpful, and she knew the menu back and forth. This was useful insofar as the menu is one that is likely to raise a question or two from even the most experienced and eclectic diner.

If the bread is made without eggs or dairy products, as some items of the menu are intentionally prepared, I could not tell. It is better than at most restaurants; the crust was somehow both crunchy and chewy, and the bread itself was soft and warm. The spreads were not evenly matched. The white-bean spread was akin to a very bland hummus, though it becomes twice as good with a few shakes of pepper. The caramelized onion-spread is an absolute winner and should become a Viridian hallmark.

The menu is structured simply. A list of eight or ten appetizers, four to six entrees, and six to eight side dishes. It is up to the diner to construct a meal to his or her liking.

The server explained to my date what "kohlrabi" is (apparently, it is a vegetable with a pear-like flavor and texture), and her description led my date to order the kohlrabi salad as a beginning dish. It was a small salad presented in a plain white bowl, and my date and I agreed that the kohlrabi had a pleasantly sweet taste with a pear- or apple-like texture.

I understood the menu's description of the beets and horseradish salad, but I was so surprised by the notion that beets and horseradish, which are conventionally viewed as bitter and slightly off-putting, could constitute an appealing salad that I had to ask the waitress her thoughts on the dish. Based on her endorsement of the salad, I ordered it, and I must say that while I would order the kohlrabi salad next time, I do not regret trying the beets and horseradish salad. The horseradish is julienned and sprinkled on top of red and orange beets, with just enough sherry vinaigrette to coat the ingredients, but not so much that any accumulates in the bottom of the plate. The horseradish was, as expected, hot and sharp, while the red beets were slightly bitter, with a not-too-crisp texture. It was the orange beets, however, that were soft and sweet enough to justify the existence of the dish and saved the salad from being gratuitously ascetic.

I ordered the salmon trout (a species of salmon that I had never tried before) and my date ordered the spaghetti squash tart with nut cheese entree. The salmon trout was presented as a long, rectangular cut of fish, and one taste told me that it had been perfectly roasted. Removing the layer of scales and skin uncovered a bright, pinkish-orange fillet that was moist and flavorful without need of any sauces or spices. The clutch of diced olives were an unnecessary addition to the plate, and the minimal serving of sauteed spinach hidden beneath the fillet would have been appreciated but for the fact that it was startlingly salty, such that I have no choice but to believe that the chef simply made a mistake with that particular batch of sauteed spinach. I refuse to think that any trained chef would ever consider such sodium-infested greens appealing to an even small percentage of diners.

My date's spaghetti squash tart was inventive in concept and should appeal to both vegetarians and meat-eaters. The nut cheese is, as it sounds, a non-dairy "cheese" made of nuts, and is an understated aspect of the dish. I had only a few bites of the tart, but it had the texture one would expect of any such pastry shell, and the spaghetti squash, an uncommon menu item, was properly prepared and flavorful. I should note that I do not know if the tart shell is vegan.

The side dishes we ordered deserve to be menu staples. I had the quinoa and pomegranate, which is served in the same elegant white bowl as the kohlrabi salad. The quinoa was several steps above an authentic South American preparation of the grain in terms of flavor, and the combination of pomegranate seeds added a slightly sweet note and crunchy texture that both of us considered a small triumph by the kitchen. Our side of thyme mushrooms was a sharp contrast to the quinoa in terms of flavor and texture, but was the quinoa's equal as measured by enjoyment. The sauteed mushrooms varied in size, type, and flavor, but were all warm, earthy, and not too strongly flavored.

We decided to forgo dessert, as we were happily filled by the time we put our entree forks down. The kitchen, however, would not let us surrender just yet, and sent out a complimentary cup of fruit salad that was, without exaggeration, the best fruit salad I have ever tasted. My date agreed. The salad, consisting of chopped apple, grapes, kumquats, and possibly one or two more fruits, was warm, powerfully (but not overwhelmingly) sweet, and left me scraping the bottom of the bowl to get the last drop of fruit juice.

Viridian is off to a strong start. Its attractive interior, refined atmosphere, relatively affordable prices, and simple yet inventive menu, combined with a kitchen that gets far more right than wrong, leads me to believe that 14th Street NW has a new dining magnet.

[jdl]

Rocks, would you kindly expound on your comment about Viridian that appeared in today's Express?

"A lot of multimillion-dollar restaurants opened (in 2005) and they're all glitz. ... Zengo and Viridian, they were opened to make money. It's not a chef doing it out of a labor of love."

[DonRocks]

Rocks, would you kindly expound on your comment about Viridian that appeared in today's Express?

How about if I retract it instead?

When I read the article this morning, there were a couple of things in there that I wish weren't, Viridian being the big one. It was not a good example, but it's my own fault.

The interview took place in person (at Murky Coffee), and I was a little bit nervous and caught up in the moment as I had never done this before. We discussed a lot of things and I didn't know what was going to be included and what wasn't - I had already cited numerous restaurants in the interview, and I was trying to come up with different ones for each question to avoid repetition. At this early stage, I'm not as much of a fan of Viridian as some people here, but I surely should have named another restaurant that would have been more appropriate for this topic.

[jdl]

At this early stage, I'm not as much of a fan of Viridian as some people here, but I surely should have named another restaurant that would have been more appropriate for this topic.

That's the thing that tripped me up: Of all the things one might accuse Viridian of being (or trying to be), "glitzy" wouldn't seem to rate. Nor would the notion that they're all about making money. No quibbles if you don't care for the proffer. But the place really doesn't strike me as crass cash-cow kinda restaurant.

[MeMc]

Went to Viridian with 14 people last night and also found it hit and miss. Things we liked: charismatic, prompt waitstaff. Family style service.

Braised lamb and chicken. The lamb was great! I'm excited to go back for it.

Loved the greens and olive tepanade.

Well edited wine menu.

Things we didnt: we ordered one of each dessert for the table. The carrot cake was a power bar with ice cream, the rice pudding was sugarless, the biscotti had no almond (my friend seated next to me said, "Mmm! Sand!").

Didn't love the contrast between the murals (SOS and the Uncle Sam swordfighting the Arab guy, which was absurd), the minimalist space, and comfort food. Each was interesting to some degree on its own, but it doesn't quite blend.

Our group was generally pleased with the experience: the food was better than average, even good. No one had to wait for anything, and the dessert experience was entertaining. We liked that it was lively but not deafening. It was also pretty reasonable. Tons of drinks, Several bottles of wine, dinner, and dessert for 135. a couple.

Edited January 7, 2006 by MeMc

[sidraforman]

Hi,

I am writing to let you know that myself and the rest of the “Rupperts Team”

will be leaving Viridian effective January 31, 2006. Extreme creative and

management differences make this announcement necessary. The past year and

particularly the last few months since the restaurant has opened have been

fabulous. However, the direction that the owners of Viridian are choosing

to take the restaurant in will change both the style and substance that we

have worked to create. Inevitably there will be significant changes to the

food, wine, and style of service.

It has been an honor working with the dedicated and talented staff who have

made Viridian an exceptional experience. I want to thank all of you for

your incredible support of Viridian over the last few months.

In addition to myself, John Cochran my consultant, Derrick Bullock the

general manager, and Kenan Forman who created the wine list, will be

leaving Viridian. We all look forward to our next venture, building on what

we created at Viridian. In the interim, I can be reached at Flowers at

Relish through email, j.sidralane@verizon.net or at 202 234 4598.

Hope to see you soon!

Sidra

[Al Dente]

Sorry to see you and "ML" leave Viridian, Sidra.

Good luck in your future ventures!

[EdSz]

You set a much higher standard for the neighborhood. We enjoyed the food and experience. Best of luck in your next venture.

-Ed

[eating out]

I really enjoyed the sides at Viridian during a recent visit - would it be possible to get the recipe for those delicious Brussel Sprouts? I hope they don't take them off the menu, but if they do, I'd really appreciate knowing how to make them myself!

Thank you and good luck

[EdSz]

"A lot of multimillion-dollar restaurants opened (in 2005) and they're all glitz. ... Zengo and Viridian, they were opened to make money. It's not a chef doing it out of a labor of love."

Mr. Rocks,

Given the upcoming changes in the kitchen, perhaps you were merely prescient?

-Ed

[mstevens]

Checked out Viridan again last Friday night--first meal right after opening was not bad, second meal in Dec was okay and wanted go again to see the result of some of the "management changes" were. Wanted to really, really like this place from the very start, but I have a feeling that after Friday it's going to get crossed off the list.

The positives--Service seems to have improved, but that should go without saying from opening week madness to three months later. There is a REAL dessert menu now--don't have much of a sweet tooth, but my dining companions were all happy. Amuse bouche, appetizers, side dishes were all really good--menu seems to still maintain a lot of the favorite appetizers and sides (beet and horseradish salad, squash soup, quinoa with pomegranite, lentils, brussel sprouts w/ pickled ginger). Price is still decently mid-range--$60 pp before tip for appetizers, dinner, dessert, coffee, and quite a bit of decent wine.

The not-so-positives--The entrees. They just weren't good. Beef tenderloin was charred (not in a good way--think charcoal briquette although inside was done correctly) and still had some silver skin on it--always a turnoff when I have to spit out a piece of my entree out into the napkin (I'm sure the bus staff hates it even more). Snapper was overcooked and dry--one minor highlight was the osso bucco, but it just didn't balance out everybody's meals.

Again, really wish I could like this place better, but for over $100 a couple I can't say I'd go back again soon with so many better places out there for the same price point.

[JLK]

Has the policy of not using butter, other dairy, etc. gone away? If so, is it just for the desserts or overall (or can you not tell)?

[mstevens]

Has the policy of not using butter, other dairy, etc. gone away?  If so, is it just for the desserts or overall (or can you not tell)?

Didn't specifically ask on that, however, my guess is that there had to be some in the Flourless chocolate cake on the dessert menu. Also, wasn't it more "no dairy"? If so, there was a creme brulee on the menu as well.

Frankly, dessert was the only course that I really noticed the absence of dairy/butter before.

[MeMc]

These could be separate or related: I heard that Sidra, who left last month, is consulting for Vegetate. And, does that mean that viridian is vegan no more? Or is veganism embraced by more than one chef/partner? I think I have to go before studio theater this week.

[mstevens]

These could be separate or related:  I heard that Sidra, who left last month, is consulting for Vegetate.  And, does that mean that viridian is vegan no more?  Or is veganism embraced by more than one chef/partner? I think I have to go before studio theater this week.

Well, technically it was never vegan, right?... Entrees were always one beef (or beef-like item), one chicken and one fish. The dessert were the only items that looked out of place from the old menu--but based on pretty negative feedback, I'm not sure that it's a surprise that it changed. That said, the legacy that Sidra left of the super great starters and sides were still the only highlight for us the other night.

[foodie12]

Viridian is now open for lunch. see viridian restaurant.com

[Antonio Burrell]

Hello everyone, I just wanted to let everyone know about some changes at the restaurant. First, we finally opened our outdoor patio this weekend, which is great for those who enjoy dining al fresco. We also have changed our lunch and brunch menu, both style and substance. We still use eco friendly farmers from Pennsylvania, Virginia, Maryland and the surrounding areas as much as possible. While not 100% organic, we strive to use as many organic items as possible. The restaurant is still vegetarian and vegan friendly, but, and I stress this, it is not a vegan/ vegetarian restaurant. We do use butter and cream, just alot less than other restaurants The dinner menu is a tightly focused menu of 6 appetizers, 6 protiens and 6 side dishes. The protiens come with a small, well chosen accompiement that is meant to enhance the main item but we still encourage you to construct your meal with the inclusion of side dishes. I change the menu every two weeks to stay as seasonal as possible, but to also encourage everyone to visit as often as they want. So I hope everyone will give us another chance, I think the restaurant has great potential and we are striving toward that goal. You can see our menus for last week at www.viridianrestaurant.com.

[LoganCircle]

protiens come with a small, well chosen accompiement that is meant to enhance the main item but we still encourage you to construct your meal with the inclusion of side dishes.

Looks the entree prices have crept north, in some cases (e.g., the alaskan halibut) almost doubling the flat price ($13) charged when the restaurant first opened. Have appreciable changes been made to the presentation of the mains that would help a consumer understand these increases?

I do look forward dining on the patio; it's a great addition to the neighborhood.

[Antonio Burrell]

I don't know if this will explain it well, but when the restaurant was opened, no real attention was paid toe correctly pricing the items. In other words, the restaurant lost money everytime someone ordered food. Not good. So, in reality, we are finally charging the correct price for the food we are serving. The presentation, as well as the quality have improved significantely from before, from what I can gather our regular customers. But think about it, I serve you the same food you can get at three and four star restaurants, sometimes better, but it's healthier for you because we don't use alot of fats. Also, the food, while more expensive than before, is still a relative bargin when you look at what I served at Bis and Vidalia and Gabriel, same quality, perhaps better.

[Tujague]

Friday night, my partner has friends in town from Salinas whom he hasn't seen in over 20 years who have invited us out for dinner. Where to go? We thought of sticking with our tried-and-true Capitol Hill favorite, Montmartre, but decided to try someplace different, closer to his work. At first, we thought of Merkado, though my last experience there was only so-so, but in the end we settled on Viridian--it wound up being a more-or-less inspired choice.

I went in knowing of the personnel changes that had occurred early in the restaurant's life, and the comments on the place on the foodie boards since were few and far between--nothing extreme bad or good--so we weren't quite sure what to expect. The interior makes the first, and best impression--perhaps the most New York-ish of the new restaurants in the neighborhood (if not all DC), with off-white walls adorned with abstract art and photos, and a truly au courant, ongoing wordless art film projected on the wall above the bar. The plentiful hard surfaces and high ceilings portend an acoustic nightmare that, fortunately, did not kick in as the evening went on (credit the foam insulation under the tables?).

The waitress started us off with an amuse bouche of house-made kim chee on a fork--delicious, not overly hot flavors, but perhaps a bit risky for those not keen on spice. We opted to share two salads and a couple of sides in addition to our entrees. The salads--one a nicely composed combo of arugula, duck confit, pecans and blue cheese, the other a sort of napoleon of watermelon, pineapple, guac, and queso fresco--were refreshing starters, good sized and easy to share. We had a nice, inexpensive Italian red to match. (Since I didn't see the wine list, I can't recall the label.)

Entrees were also good overall, though I do recommend ordering a few side dishes with each to fill out the plates. Two of us had the pan-fried organic chicken with potato salad--a surprisingly "down-scale" dish for an upscale-looking place--but the chicken was nearly perfectly fried (boneless except for the nub of a wing that provided a little "handle"), greaseless and only a tad dry. My partner had the organic pork chop which he said was excellent, and the other diner had Florida tuna that looked to be exactingly seared and deep red inside--he loved it. Sides of sauteed mushrooms and asparagus rounded out the meal.

Service was unobtrusive and helpful, the noise levels surprisingly low, the atmosphere tres chic, the prices reasonable. I won't put Viridian at the top of the heap of trendy DC midprice restaurants, but it's a decent, attractive option in the neighborhood that I look forward to trying again. The early troubles perhaps have made some diners skittish about trying it, but it's definitely worth a look--plus, it won't break your bank account even as you want to look hip.

[oliveDC]

I've been going to Viridian (it's now the closest restaurant to mi casa) since it opened and haven't noticed many hiccups in the quality of the food, despite the overhaul. The transition seemed pretty smooth. It's really nice to see a few more entree choices added. The Spanish mackerel was fantastic on my last visit, though the roasted potatoes we ordered weren't quite cooked through and I missed the homemade mustard they used on them before.

Our waitress dropped off the amuse, maybe a butternut squash soup?, with no description, which was weird. And not seeing the brussels sprouts with ginger was the biggest disappointment (I really loved them), though I can imagine how annoying it must be for a new chef to come into a restaurant with a somewhat established menu and have people whine when they take something off.

[LoganCircle]

I've eaten dinner at Viridian twice in the last eight days. It would be difficult to improve upon Tujague's descriptions--and there's a lot of overlap in what we've eaten--so I won't try.

Things I'd eat again and again: the perfectly cooked chicken breast with dumpling and gravy (if you, like I, don't regularly order chicken, give this one a chance--you'll be impressed), the pork t-bone, and the seared tuna (even though I did send it back and ask for another 30-45 seconds on the grill). All of the sides were fantastic--curried quinoa, purple sticky rice, sauteed mushrooms, caramelized fennel, roasted potatoes. The salad of duck confit and rocket was notable and the molten chocolate cake is a must have. I also liked the kimchi amuse.

Things that were so-so: mahi mahi with grapefruit, the carrot soup amuse, the carrot cake (muffin), and the caramelized onion and black olive tapenades.

Things I dared not eat that were enjoyed by others at the table: sweetbreads with lemon and capers. No thymus glands for me.

I like the space, the food, and some of the staff a lot. I usually have to add a touch of salt to most of their dishes and it's a a tad too expensive to make it a weekly, neighborhood-y kind of place, but hey, I can live with that..

[Tujague]

Things that were so-so: mahi mahi with grapefruit, the carrot soup amuse, the carrot cake (muffin), and the caramelized onion and black olive tapenades.

I'll concur on the carmelized onion spread that came with the bread basket--it was strangely devoid of flavor. I preferred the black olive tapenade, though it was a bit salty.

[TedE]

Tom sez ...

[Antonio Burrell]

We have recently expanded and changed the menu slightly which you can see by going to www.viridianrestaurant.com where we should have the Mother's Day Brunch menu up by midweek. Hope to see some of you soon, come check out the food and the space and say hello when you come, I'd love to put faces to names:)

[Mrs. B]

Very comfortable chairs. Light and airy space. Great service. I hope to give the food another try. I very much enjoyed the scallops with watermelon, the gnocchi with fava were tasty but I must admit that I am unfamiliar with that variety of "fava" used on 5/28/06 and found it lacking. Beets were very pretty but not very flavorful (and I mean the beet not the dish) a liitle salt helped but the basic veggie was not what I think the restaurant strives for. All in all I was left with a favorable impression of the space and an expectation of good things to come from the kitchen and would not hesitate to accept an invitation to dine there.

The art installation behind the bar is cool but to me a bit distracting. I don't have a tv (computer either) in my bedroom or dining room so perhaps I am old-fashioned that way.

PS very comfortable chairs =

[Antonio Burrell]

Another note to all to let those of you so inclined to dine with us that we have changed the menu and again slightly expanded it I really feel as if the kitchen and the dining room are finally starting to show marked improvement, but we will continue to strive for a complete dining experience, from the food to the service.

Mrs.B...we are very happy you enjoyed our chairs..I also think that they are very comfy.

Some highlights of our new menu:

Asparagus terrine with pickled mushrooms, garlic and meyer lemon sorbet

Fluke duet: lobster stuffed roulade and seared fillet with melted leeks, roasted corn grits and lobster relish

Sea scallops with figs, chervil flan and fava beans

BBQ duck breast, sausage, foie gras with tat soi and blackberries

and as always our stellar desserts

Come on and give us a try...(shameless pandering)

ohh and always you can see the full menu at www.viridianrestaurant.com

[Anna Blume]

This Sunday, Father's Day, June 18 at 11 am, the author of the post above will be featured in the Chef Demo at FRESHFARM Market at Dupont Circle.

[KeithA]

Another note to all to let those of you so inclined to dine with us that we have changed the menu and again slightly expanded it I really feel as if the kitchen and the dining room are finally starting to show marked improvement, but we will continue to strive for a complete dining experience, from the food to the service.

Chef, but you got rid of the excellent sea scallop, avocado, and watermelon appetizer. The dish was a very nice combo of different flavors and was presented beautifully. That was the best dish when I went about a month or so ago. It is still summer too, watermelons are in season, come on you know you want to bring it back

[Antonio Burrell]

Chef, but you got rid of the excellent sea scallop, avocado, and watermelon appetizer. The dish was a very nice combo of different flavors and was presented beautifully. That was the best dish when I went about a month or so ago. It is still summer too, watermelons are in season, come on you know you want to bring it back

I love the dish personally, I think it makes a great statement about the restaurant and my way of thinking about food. Semi classic, slightly off beat, but engaging none the less.... I do want to bring it back and will very soon before it pops up everywhere Look for it in July when we change the menu after the holiday. On another note, we are now starting a 1/2 price bottled wine night on Tuesdays, so come on in and try some of our wine for about what it cost us.....Also we are going to have a wine dinner the 7th of August, I'll keep everyone posted about details, but keep your calendars open, it should be a doozy. (one day I hope this shameless self promotion pays off) hehehehe

OHHHH almost forgot, I AM at the Dupont Market this Sunday, I'll have my kids in tow and will be demoing Pickled Shrimp, Artichokes, Blueberries and Arugala for the masses, come say hi!!

[Antonio Burrell]

Alright, as promised, the 7th of July, the scallop with watermelon and avocado will make its triumphant return. Thankfully it will be accompanied by a 98% menu change as we move fully into summer and the bounty that is our farmers. All I can say is that it's great to be able to talk to a person who is as passionate about their products as you are about what you'll do with them. Steve Turnich, Bev Egg, Brad Parker and Lisa from Path Valley are such people. I highly encourage you folks to go to your farmers markets and meet the people who grow, harvest and sell you food. Not only will you find yourself talking to great people, but you may begin to develop wanderlust for the Rhappahanock or Tuscarora Vallies....or you might just find some great artichokes, arugala or great cheese....who know's? I would post menu highlights, but I'm gonna make you come in and check it out, if you're interested that is.....

[Antonio Burrell]

Another month, another menu. Come August 2nd we will roll out another new menu as is my want Again, most everything is changing so I guess I'll post it here....keep in mind that we will be serving this same menu for restaurant week so if you want to avoid the crowds you can come in anytime and enjoy the same thing without being overwelmed with all the other people

DINNER

STARTER

watermelon chilled soup with grapefruit, cilantro, crème fraiche sorbet 7.00

salad greens with banyuls vinaigrette, cherry tomatoes 6.00

arugala salad with purslane, watercress, hook creamery blue, farm potatoes 10.00

beets roasted, with pipe dreams farms goat cheese, oranges, walnut coulis 9.00

squash on pastry with onions, tomatoes, herbs, Keswick creamery ricotta 10.00

sea scallops with American caviar, yellow tomato, potato leek hash 14.00

tartars beef and tuna with crisp bread 13.00

mussels steamed with shallots, parsley, lemon, tomato water 12.00

MAIN

gnocchi parisian, with pennsylvania chantrelles, sweet corn, green onions 15.00

tofu tofu and mushroom terrine with red pepper jam, three bean salad 14.00

red trout sunburst farms with gazpacho, squash blossom, crab, olives 20.00

whole mackeral spanish, with fennel, onions, preserved lemon, salsa verde 21.00

barramundi seared with beet rissoto, lobster, beet-ginger reduction 23.00

chicken phoenix farms with stuffed leg, farm potato salad 19.00

flat iron steak, grilled with port mustard, cippolini onion, figs, wilted watercress 24.00

leg of lamb poached with star anise jus, currant preserves, roasted garlic, sorrel 25.00

SIDES 4.00

local vegetable succotash

gratine of cauliflower

chile marinated cucumbers

roasted Kenneth Square mushrooms with thyme

roasted tomatoes persillade

pickled red cabbage salad

roasted potatoes with spinach and mustard

summer squashes with caramelized onions

So there you have it....again hope to see some of you soon, we start 1/2 price wine night the same night I think.....

[Lydia R]

roasted Kenneth Square mushrooms with thyme

I hope you haven't had the menus printed yet, but you're probably serving Kennett Square Mushrooms. “The Mushroom Capital of the World” is in southern Chester County PA and host to a mushroom festival September 9th - 10th.

Spelled either way, it probably tastes the same.

[jparrott]

This sounds like the kind of menu that a restaurant with the supposed proffer of Agraria would have. Ricky Moore, over to you!

[Antonio Burrell]

I hope you haven't had the menus printed yet, but you're probably serving Kennett Square Mushrooms. “The Mushroom Capital of the World” is in southern Chester County PA and host to a mushroom festival September 9th - 10th.

Spelled either way, it probably tastes the same.

You are correct, thanks for the spell check. I always seem to add h's here and a t there...

[crazeegirl]

I live a minute away from Viridian and until Saturday did not try after being disappointed at Merkado and Logan Tavern. I know Viridian has no affiliation with the Merkado/Logan Tavern, but whether it was the fear of another disappointment in Logan Circle or my uneagerness to spend my time and money at a place other than my usual haunts given my lack of time outside the office...I did not give Viridian a try until this weekend. I was pleasantly suprised and would definitely go back especially for the appetizers or happy hour. Each of appetizers screamed summer...especially the beets. I love the airy-ness of the restaurant--so serene. The two tapenades (olives and arugula pesto) that came with our bread were superb. However, I was ambivalent about the mains and desserts.

Dinner for 3 included:

beets roasted, with pipe dreams farms goat cheese, oranges, walnut coulis (WOW!!! WOW!!!)

sea scallops with watermelon and avocado

duck confit/pate

tomato salad with roasted pork belly(?) (more reminiscent of a large piece of bacon but too hard/chewy for me to swallow)

MAIN

red trout sunburst farms with gazpacho, squash blossom, crab, olives

leg of lamb poached with olive oil

SIDES

chile marinated cucumbers

DESSERTS

warm chocolate cake

peach tart

We had 2 bottles of the sauvignon blanc (called THC or TLC?) which went well with the summery meal. The damage after all this was a little over $260 after tip.

[JPW]

We had 2 bottles of the sauvignon blanc (called THC or TLC?)

THC?That would be an interesting bottle of wine.

[LoganCircle]

We had 2 bottles of the sauvignon blanc (called THC or TLC?) which went well with the summery meal.

THE (Terrace Heights Estate) sauvignon blanc from New Zealand. I like it.

[cjsadler]

Dropped by Viridian on the way home for happy hour. I was specifically looking to try the scallop and watermelon dish, but it's been replaced by scallop with caviar, yellow tomato, potato-leek hash. It's actually scallops, with two huge, nicely seared scallops over the hash. The yellow tomato is a pureed sauce with caviar in it. A steal at $5 during happy hour. And the deep-fried truffled deviled eggs ($5 also) were as good as they sound.

[agm]

NotQuickDraw and I, along with a friend not on this board, went to Viridian for dinner on Tuesday. Our first time there, even though NQD and I go to the theater around the corner fairly frequently. It was, of course, Restaurant Week, and also an extended happy hour (until 11pm on Tuesdays).

First, let me say that the chef, Antonio Burrell, can cook. There were some wonderful flavors coming out of that kitchen. Viridian's approach seems to be to present the main item (protein or vegetable) in a fairly pure, unadulterated state, along with sauces or other accompaniments that provide complementary or contrasting flavors. They've succeeded very well. Unfortunately, that's not necessarily a good thing - we found that in many cases the featured item on the plate was the least interesting.

We started at the bar, since that's where they offer deep-fried truffled deviled eggs. NQD loved them; I found the taste too mild (not at all bland, just mild). That did help preserve the essential "egginess" of the egg - many an amateur cook has overwhelmed their eggs with too heavy a hand on the seasonings, but since I kind of like them that way the restraint shown here wasn't to my taste.

We also tried the duck parfait with pickled blueberries. NQD and I both loved the flavor; our third party did not. Although the taste was light, the texture and mouthfeel were extremely rich, and although the blueberries cut that somewhat, eating an entire order is probably not something I would do. Well, OK, I probably would, because of the flavor, but I'd feel guilty doing it. Our third party did suggest that a crusty bread would significantly improve the dish. Now THAT I'd make a meal of.

At our table, we (well, they) had two orders of the beets. They were presented in a tower of roasted sliced beets layered with (from the menu) "pipe dreams farms goat cheese, oranges, and walnut coulis." I'm not a beet fan, but the others loved this. There were also two large dollops of beet puree, one red, one orange, on each plate. NQD, who loves beets in any form, enjoyed those as well, but they were too plain for our friend.

I ordered squash on pastry with "onions, tomatoes, herbs and keswick creamery ricotta." This came out looking like a flatbread or small pizza. Pastry may have been a mistake here, because any flakiness or lightness was lost under the weight of the ingredients, and the pastry was a little tough. The flavors of the tomato/onion/herbs/ricotta were wonderful, light and summery. Delicious stuff. But the thin slices of squash were fairly boring. As the featured item in the dish, they were presented pretty much untouched. Roasted, or marinated then grilled, or simply seasoned better, they would have been more appealing.

NQD's lamb "poached with star anise jus, black currants, roasted garlic, sorrel" was good, but she found the meat chewy. As was the trend, the lamb was very simply prepared, with much of the flavor coming from the other items on the plate (which she loved). She accompanied that with a side of braised cabbage, which she didn't care for. She found it plain and only very lightly cooked, still crunchy. Great for a lover of raw cabbage, but not what she expected from a braised dish.

Our friend's barramundi "seared with beet risotto, lobster, beet-ginger reduction" wasn't a big hit. Again, the main item was the letdown; the other items on the plate were the stars.

I had gnocchi "parisian, with chanterelles, sweet corn, green onions, truffles". My gnocchi were overcooked and somewhat mushy, and had little flavor - a big disappointment. The rest of the dish, however, was fabulous, light and fresh and bursting with flavor but well-grounded. With better gnocchi this would have been a nearly perfect summertime comfort dish.

We shared a bottle of Ridge Pagani Ranch Zinfandel (2003), from a short list of half-price offerings. I'm not sure if that was for RW or happy hour. I'm not enough of a wine drinker to even attempt a coherent description, but we were all quite happy with it, especially at $32.

Dessert for our friend was a very good flourless chocolate cake, with a mint sauce and mint ice cream distinguishing it from others we've encountered recently. NQD's Italian citrus cake was simply outstanding. I had coconut rice pudding with grilled pineapple and rum syrup. Growing up in a Puerto Rican family, I've had more than my share of rice puddings. Our version has fairly intact grains, this was not that; whether that's good or bad is a matter of preference. The coconut flavor was obvious but not pushy. The sweetness was restrained, and as I was tasting just the pudding, I thought it lacking, but the grilled pineapple added plenty of sweetness. This is clearly a complete dish, not a collection of parts. Other than personal preference issues, the only real criticism is a little starchiness in the mouth feel, fortunately not in the taste.

So, overall, if you want your main ingredients to stand mostly on their own, relatively unadulterated, with a few accents on the plate to enhance and support the main, you may love this place. For our taste, the main ingredients didn't necessarily stand on their own, and could have used a little more attention; the rest of what was on the plates was delicious.

The full menu was available for RW with no upcharges. Our bill at the bar was $33, at the table $169, both before tip.

[Sundae in the Park]

First, let me say that the chef, Antonio Burrell, can cook. There were some wonderful flavors coming out of that kitchen. Viridian's approach seems to be to present the main item (protein or vegetable) in a fairly pure, unadulterated state, along with sauces or other accompaniments that provide complementary or contrasting flavors. They've succeeded very well. Unfortunately, that's not necessarily a good thing - we found that in many cases the featured item on the plate was the least interesting.

That seems about right! I'd have to say that Viridian strikes me very much as a place to eat during the summer, when so many vegetables are at their peak.

The dining room is beautifully modern, though very, very light-on-bright-white during the daytime, and warms up considerably as the night progresses. The patio is a very comfortable place to enjoy a meal - I don't generally care for dining outside in DC, but Logan Circle isn't yet *quite* as busy as other parts of the city, so we weren't sucking down fumes with our food.

I wasn't sure what to make of the arugula pesto, which comes out to accompany the focaccia bread. I'm still not sure if I liked it, as I just couldn't wrap my mind around a non-nut? (I think) "pesto," but others at the table seemed to like it. The onion jam tasted vaguely like tamarind chutney to me, (am I on crack? Is that what properly confit-ed onions are supposed to taste like?), spread very easily on the bread, and was gone in mere moments.

The tuna and streak tartar appetizer was tasty and generously apportioned (em, each was about the size of a small can of cat food - I'm sorry, but that analogy is stuck in my head and I can't think of a better one). The (fresh, high-quality, not-at-all fishy) tuna was chopped and very lightly dressed with herbs, and the yolky steak mash paired nicely with a tangy mustard sauce. This dish was served with several homemade, seasoned crackers. In contrast, the scallop appetizer only had one scallop. The disparity in portion size was surprising, but there was more than enough tartar to share.

For mains, we tried the trout, the barramundi, artic char substituted for the red trout, and the lamb. All enjoyed their entrees, which prominently featured vegetable or fruit-spiked sauces and sides. The phrases "bright," "summery," "light," and "coulis" kept springing to mind. However, the feelings inspired by the different tastes, while all kind of generically "good," were not as memorable as the pretty and colorful presentation of the dishes. I am partial to strong flavors, or maybe I just miss my finishing pat of butter.

Desserts included the champagne sorbet, the flourless chocolate cake, the citrus cake, and the lemon and lime bars. The lime bar was extremely tart and verrrry easy to gobble up. The lemon bar was less tart, but still retained a lemony, fruity essence. The citrus cake was strangely unheavy and mildly flavored, and went well with a luscious-and-yet-also-oddly-light orange cream.

Overall, I enjoyed the experience very much. Sometimes, I feel that I eat out so I don't have to know exactly how much oil and butter is going into the creation of my meal, but it's nice to have an option that can deliver diverse flavors on a slightly lower (in theory, anyway) caloric budget.

Oh, in addition, the "run of the menu" approach they take for Restaurant Week makes it a great place to sample during the promotion period. Their attitude AND food leave a good taste in your mouth!

[Antonio Burrell]

Just wanted to drop a note letting everyone who has given us a chance this week, thanks! I realize with all the upheavel in the past, that trying a place in transition can seem risky, so thank you. After some deliberation we have decided to extend our restaurant week promotion through next week, lunch and dinner, to give those of you who didn't give us a try another chance. Couple that with 1/2 price wine night on Tuesday, extended happy hour the same night and you've got quite a bargin

Also, we will be opening for dinners on Mondays starting the second week of September and will be having a Wine Dinner on the 18th. The wines will all be American and have a strong emphasis on biodynamic/organic wines.

[mdt]

Had my first visit last night and the dishes were hit and miss. We started with the tartare (excellent as noted above) and the scallops (or should I say scallop?) The scallop was good, but for a $14 appetizer I think more than 1 scallop sliced in half would be more appropriate.

For mains we had the baramundi and the leg of lamb. The bites of the fish that I was able to have were very good, but the lamb itself was rather bland. Thankfully the lamb came with some (stewed) black currants, a roasted head of garlic, and some sorrel as they brought some good flavor to the plate.

We shared the flourless chocolate cake and the coconut rice pudding for dessert. The chocolate cake comes with a scoop of ice cream that was very minty and reminded me of toothpaste (my fault for using mint flavored), but it did go very well with the cake. I enjoyed the rice pudding and the grilled pineapple that came with it.

[flygirl]

snip snip

The full menu was available for RW with no upcharges. Our bill at the bar was $33, at the table $169, both before tip.

great writeup AGM, nothing more to add. unless I think of something. I'd go back for the beets. If they changed the menu (I hear, monthly? I'd consider going back to give them one more chance but overall it was rather bland. you could tell it was quite good quality food, but there was something missing. maybe as simple as salt. not sure.

the post-prandial sauterne was quite good.

I noted to a friend of mine the next day... the three of us had gone to Corduroy a few weeks prior. The differences in the food could actually even be noted in the DECOR of either place. Viridian - spare, simple, clean, nothing to hide. Corduroy - richer, more texture. I'd go back to Corduroy again and again, in a heartbeat.

the Q now is, AGM - did you review our night out at Notte Bianche? I hope not all of it.

[lackadaisi]

Jlock and I stopped by on our way out of town on Friday afternoon and had a very pleasant restaurant week experience. I had the watermelon soup, the tofu, and the passion fruit sorbet. He had the roasted beets, smoked salmon reuben, and the mint ice cream. Everything was pleasantly refreshing. With a glass of the THE savignon blanc, the weekend was off to a great stop. We have a dirth of fresh and healthy in our diet, and I believe we will add Viridian to our rotation to fill that spot.

My only complaint: If a customer asks for the check to come with the dessert or right when they receive the dessert, the waiter would be wise to check back quickly to see if it is ready to be picked up. This is especially true if the customer has the credit card out when the check arrives. We had to wait about 15 minutes to have it picked up despite being only one of three tables in the restaurant.

[Antonio Burrell]

Alas, we come to the closing of a chapter....We are going to close lunch for the time being. It's not a reflection of anything else other than we aren't located in an area that is condusive to us having a good lunch crowd. We will be open Monday through Friday for dinner and Saturday and Sunday, brunch and dinner. As much as I'll hate working all those doubles it'll give me more of an opportunity to concentrate on dinner service and tweaking our weakness' such as our apparent disregard for salt

Half price wine nights on Tuesdays and beginning September 5th, pretheater menu 5:30-7:00pm $32.00....discuss amongst yourselves

[reverbbrad]

Half price wine nights on Tuesdays and beginning September 5th, pretheater menu 5:30-7:00pm $32.00....discuss amongst yourselves

Fine, make me ask the obvious question: what is the pretheatre menu offering? Studio-theatre-goers want to know.

[Antonio Burrell]

Fine, make me ask the obvious question: what is the pretheatre menu offering? Studio-theatre-goers want to know.

Well.......it would be the menu offered...before...the...theater..... Just Kidding...we are going to be super generous and allow you pretty much free reign over the whole menu. This is subject to change but I can't see why we wouldn't allow you to order pretty much whatever you want We may tweak it in the future but that's what it is now...so giddy up and take advantage!

[mdt]

Well.......it would be the menu offered...before...the...theater..... Just Kidding...we are going to be super generous and allow you pretty much free reign over the whole menu. This is subject to change but I can't see why we wouldn't allow you to order pretty much whatever you want We may tweak it in the future but that's what it is now...so giddy up and take advantage!

Excellent news!

[Antonio Burrell]

A New Season in Vino

Viridian’s First-Harvest Wine Dinner

95 per person excluding tax and gratuity

Monday, September 25, 2006,

7:30 – 8:00, cash bar and hor d’oeuvres

8:00, dinner

Amuse Bouche

First course Virginia Oysters Two Ways,

Chipolte Migonette Marinated Oyster on the Half Shell with

Cucumber Gelee and Green Apple Bruniose

and

Smoked Paprika Fried Oyster with Green Apple Compote, Mustard Oil

Brooks Amycas 2005, Brooks Winery, Oregon

Second course Seared Sea Scallops

with Caramelized Elephant Garlic and Black Mission Figs Two Ways.

Maysara Pinot Gris 2005, Maysara Winery, Oregon

Third course Eco-Friendly Foods Heritage Pork Duet

Roasted Loin and Crisp Belly

with Nutmeg-Dried Cherry Compote, Organic Carrots, Pinot Noir Reduction. Brooks Janus Pinot Noir 2005, Brooks Winery, Oregon

Fourth course Cocoa Nib Crusted Venison Noisette and Braised Breast

with Celery Root Puree, Brussel Sprouts and Mulled Red Wine Sauce.

Robert Sinskey Merlot 2002, Robert Sinskey Vineyards, Napa Valley

Intermezzo

Dessert Champagne Grape Tart

with Rosewater Pistachio Ice Cream and Brandy Snaps.

Bonterra Muscat 2004, Bonterra Vineyards, Mendocino County

Petite Fours

Chef Antonio Burrell | Pastry Chef Eileen Ratnofsky

Kindly reserve by phoning (202) 234-1400 or E-mail eat@viridianrestaurant.com

VIRIDIAN NEW AMERICAN GREEN

1515 14TH STREET

BETWEEN P & Q STREETS

WASHINGTON, D.C. 20005

(202) 234-1400 | viridianrestaurant.com