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JRinDC

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About JRinDC

  • Birthday 09/28/1971

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    Arlington, VA

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Brooks Robinson

Brooks Robinson (6/123)

  1. I appreciated the threads on backyard catering and am considering using one of the outfits mentioned for a party for 20 or so at my home, but what if I wanted to do something a little more upscale and indoor focused. Besides Ballroom Catering are there any other good options in the Arlington area?
  2. Don -- if the rest of your dining plans aren't set yet run, don't walk, to Eleven Madison Park or Blue Hill. JRinDC
  3. Review of Eleven Madison Park, August 31, 2007 Eleven Madison Park is simply sublime. The meal began with a quartet of incredible amuses: big eye tuna, a greek pastry filled with sweetbreads, a foie gras mousse served between what seemed like little meringue cookies, and a fine goat cheese layered between thin wafers like a napoleon. I wish I could describe them more properly, but I can report that all were amazing and set the tone for the innovation and expertise that would follow. The tuna particularly was among the freshest I've tasted, and it made me wish at first that I had ordered for a first course the big eye tuna salad with duck proscuitto that is currently on the menu. Another amuse followed -- chilled cucumber soups with smoked Maine trout, chilled yogurt and a garnish of caviar. Light, airy, and delicious. Each flavor stood on its own and yet combined elegantly in the mouth. And the gougieres! No one does gougieres in DC, let alone ones like these perfect fluffly little round gougieres baked with aged cheddar. Who needs the tasty olive bread with these morsels to savor? As I often do, I let the sommelier choose my wine pairings and she recommended a Crozes Hermitage Blanc (2006) for my first two courses. It was an inspired choice. My first course was the Maine diver scallop ceviche with lobster and clam, finished tableside with watermelon broth and meyer lemon oil. Any concerns I had about not ordering the tuna were instantly dashed by this original dish. The watermelon broth and lemon oil with tiny diced watermelon and tomato was the perfect touch of citrus and sweet to accompany the luxurious scallops. Next, I enjoyed Chillean turbot cooked sous vide with ratatouille, saffron fumet, and tarragon. A small dish, I might have been disappointed if this were my main course, but as one of four, it was an ideal proportion, expertly cooked and bursting with the flavor of fresh vegetables. I believe that I will likely never again have pork as good as this. I've certainly not had it as delicious before. My third course was Vermont suckling pig confit, topped with a crispy layer of skin and accompanied by a puree of cippolini onions, pork cardamon jus, apricot chutney, and a braised leek. Paired with a glass of Domaine de la Côte de l'Ange, Châteauneuf-du-Pape, Rhone Valley, France 2000, this was a course I will remember for a very long time. Another course that will linger in memory was desert -- a new addition to their menu is the golden pinapple souffle with pecorino and lemon-thyme ice cream. The pecorino rounds out the souffle, transforming it on first bite into something not quite savory, not quite sweet. The tart spice of the lemon-tyme ice-cream, served on a block of ice, was delightful complement. A muscat paired well with this dish. I savored the final mignardise with a French press of Graffeo coffee from San Francisco, which is now my new favorite coffee. Everything I tasted was superbly executed, artfully presented. And I felt incredibly well taken care of by the restaurant staff, many of them young, engaging, helpful, and very observant. I don't get to NY often, and I like to try new places when I do, but Eleven Madison Park is one to which I must return. It was an extraordinary meal worthy of the accolades Chef Daniel Humm and his staff have received.
  4. Thanks for this post. I appreciate that you put this much thought into the issue and I now realize I need to try your restaurant sooner rather than later. Best -- JR
  5. Not positive -- but I'd also look at The Bread Line and Tabard Inn. Regarding the post on farmed v. wild fish. Pregnant women are advised to eat only wild caught fish because of PCB contamination. Fish farms are also notoriously polluting in their own right, so the jury is still out on whether farmed or wild is better. For health, I currently favor wild. For sustainability, it's an open question.
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