Washington DC's Best Dishes and Drinks of 2010
From the DCist
Eating is a daily activity for everyone, and over a year we consume hundreds of foods. This year, Washington has seen a number of restaurants and bars open. Some of which we visited -- Capital City Diner, Point Chaud Cafe & Crepes, Muncheez Mania, Merzi, Sidebar, Ray's the Steaks at East River, Star and Shamrock and Eat Wonky, to name a few. And we've seen the Brickskeller serve up its last beer.
The food and drink staff at DCist took some time to look back over what we've eaten and what we drank to select some of our favorites. You've already read about a number of them throughout the year -- the couscous carbonara from Rustico is a favorite of several members of the staff.
Huevo frito con caviar -- Jaleo
First, Jaleo's fantastic eggs and eggs, or, rather, "huevo frito con caviar". Decadent, yet down to earth, two of the best tastes in the world mingle and combine. A perfectly fried egg, topped with salty, delicious caviar and served with some toast. Simple, elegant and so, so good.
Brunch -- Smith & Clarkson's Deli
On the other end of the spectrum, brunch at Smith & Clarkson's Deli in Springfield. Yes, it's worth the trip. For about $10, you can get a large orange juice, three eggs, three pancakes, three slices of bacon, four hearty chunks of toast and enough potatoes to feed a small army. Seriously, look at all that food. And the best part? It all tastes great. Even the "maple syrup."
Mad Fox's Brewing Company "Festivus Ale" -- on cask at Brickskeller
A surprisingly light, yet complex winter ale. It has a heavy malt base that seemed almost cookie-like and a slight hint of earthy hops faintly in the background. The spice was minimal, but paired with lingering nutmeg and cocoa notes it creates an almost Mexican chocolate flavor. All in all an incredibly quaff-able beer.
Stillwater "Of Love and Regret" -- bottle at The Big Hunt
Maryland's own gypsy brewer Brian Strumpke creates heartache in a bottle with his herb-infused saison. This beer starts with a light, doughy malt base and you are immediately hit with a floral base of heather, chamomile, lavender and dandelion before the first sip. Upon drinking, the lavender stays apparent and blends seamlessly with flavors of grass and orange citrus. A slightly dry yeast finish leaves you wanting more.
Vietnamese Coffee Popsicle -- The Dairy Godmother
It was hot as balls this summer, so the popsicle trend around D.C. was a welcome treat. Cafe Saint-Ex had alcoholic "poptails," Pleasant Pops hit the streets and the Dairy Godmother in Del Ray came up with some wacky (but delicious) flavor concoctions like cantaloupe/mint and pineapple/peppercorn. However, it was their Vietnamese Coffee popsicles that won me over. I especially loved how the tip of each pop contained some coffee grounds.
Crispy Lemon Fried Olives -- CommonWealth Gastropub
While Commonwealth Gastropub's Scotch eggs are amazing, it's their Crispy Lemon Fried Olives, with their lightly fried, crispy, crumbly outer layer and salty, yummy inside, that stuck with me this year. They're very addictive and it's entirely too easy to eat an entire bowl yourself.
Billy Goat Float -- Sticky Rice
Sticky Rice's "Billy Goat Gruff" sashimi consists of yellowtail tuna wrapped around goat cheese, then broiled and topped with ponzu sauce, scallions and seasame seeds. However, after getting chatty with one of their creative sushi chefs, he revealed his own twist on this menu item: adding a broiled quail egg on top. He even announced he'd given it a new name: the "Billy Goat Float." It never hurts to be friendly with the staff at a restaurant -- they may end up sharing great dishes with you.
Otoro nigiri -- Kushi Izakaya and Sushi
Not even a year old yet, Kushi has made a splash on the D.C. dining scene. The restaurant made The Post's Fall Dining Guide, reviews have been almost universally positive and it's always packed. While much of what they do is delicious, it's hard to top the otoro nigiri: extra fatty tuna on top of a pillow of rice. It's fish, but it melts like butter in your mouth, and the clean but rich flavor makes it a must-order on any trip to the Japanese gastropub.
Corned beef hash -- Birch and Barley
Birch and Barley/ChurchKey has had quite the year. The restaurant/bar combo took home RAMMY awards for Hottest Bar Scene and Best New Restaurant. Birch and Barley has shown that serious food and serious beer are a match made in heaven. But for all the delicious dishes they do, one of the best has to be the corned beef hash on their brunch menu. The house-brined corned beef has a tender texture reminiscent of braised short ribs and is cooked with tender potatoes, bright peppers, sweet onions and a hint of fresh thyme. But the best of all? The dish is topped with two fried duck eggs, whose rich yolk makes this the absolute perfect plate to cure a hangover.
Bangers and mash -- The Passenger
You may go to The Passenger for the drinks. But after you've had three or four of them, stay for the food. With hot dogs by Red Apron Butchery in Alexandria, The Passenger has you covered for the perfect late night drunk bite. There are several variations from a chili half-smoke to a bacon-wrapped dog topped with slaw and barbecue sauce. But the real star is the bangers and mash. Juicy sausage on a soft bun with creamy mashed potatoes and the perfect hint of mustard and caramelized onions make this one of the best reasons to fight the crowds for a spot at The Passenger.
Salted caramel ice cream sundae -- J&G Steakhouse
Salt has long been used in savory foods to enhance their flavor, but it also provides an enhancing contrast to confections and desserts. The salt in the salted caramel ice cream at J&G Steakhouse prevents it from being overly sweet. On its own, it may not stand out from the crowd, but the dark, fudgy chocolate sauce combines with peanuts and caramel popcorn for a nutty and outrageously delicious sundae.
Morcilla with whipped potatoes and piparra peppers -- Bar Pilar
The blood in the morcilla (blood sausage) at Bar Pilar is subtle, making the pork rich and savory. The whipped potatoes plated with the sausage provides a neutral palette to counter balance its richness. Meanwhile, the piparra peppers add an excellent slightly acidic counterbalance. The peppers alone are so good that I've asked for extras.
Dim sum sampler -- The Source
D.C. has always been lacking with respect to excellent dim sum. Tough, crummy dumpling wrappers and sub-par fillings have always been the trademark of the awful dim sum in this town. Though the dim sum sampler at The Source hits the pocket a little harder, the tender dumpling wrappers and excellent ingredients make the dim sum some of the best you can get in the area, and challenge some of the best dim sum I've had in California.
Habanero Jengibre -- Bourbon
Sadly, the habanero jengibre cocktail is no longer on Bourbon's cocktail menu. But I wouldn't be surprised to see it make a comeback next summer. A light, citrusy cocktail with a habanero and ginger infusion with mezcal is spicy and smoky. Among the several cocktails I've had this year, the heat from the cocktail made this amongst the most memorable.
Whole Roasted Branzino -- Cashion's Eat Place
On Sunday evenings, Cashion's Eat Place offers a "Pass the Plate" menu for two which includes an appetizer, entree and seasonal dessert for $40 a person. There's always something impressive about having a whole fish arrive at your dinner table, and, indeed, the centerpiece of the meal is the roasted Branzino, a firm white fish also known as European sea bass. Cashion's roasts their Branzino in salt, which makes for an incredibly moist, flaky fish. Its delicate flavor shines through with just a squeeze of lemon and a dip in some luxuriously smooth Laconian olive oil. Sometimes the best dishes are the simplest ones shared in good company.
Pattison Avenue Sandwich - Taylor Gourmet
This sandwich is so good, it haunts me in my dreams. All other sandwiches are dead to me now. The Pattison Avenue is one of three roast pork sandwiches that debuted at Taylor Gourmet this year, but it is clearly the star of the trio. Juicy, rosemary and thyme marinated pork is piled on a bed of garlicky broccoli rabe, topped with crumbles of sharp aged Provolone, and folded inside a sweet, chewy Sarcone's roll. Warm pork broth soaks into the bread, softening it a while the broccoli rabe provides a slightly bitter, spicy foil to the richness of the meat. Will this sandwich change your life? Just maybe.
A surprisingly light, yet complex winter ale. It has a heavy malt base that seemed almost cookie-like and a slight hint of earthy hops faintly in the background. The spice was minimal, but paired with lingering nutmeg and cocoa notes it creates an almost Mexican chocolate flavor. All in all an incredibly quaff-able beer.
Stillwater "Of Love and Regret" -- bottle at The Big Hunt
Maryland's own gypsy brewer Brian Strumpke creates heartache in a bottle with his herb-infused saison. This beer starts with a light, doughy malt base and you are immediately hit with a floral base of heather, chamomile, lavender and dandelion before the first sip. Upon drinking, the lavender stays apparent and blends seamlessly with flavors of grass and orange citrus. A slightly dry yeast finish leaves you wanting more.
Vietnamese Coffee Popsicle -- The Dairy Godmother
It was hot as balls this summer, so the popsicle trend around D.C. was a welcome treat. Cafe Saint-Ex had alcoholic "poptails," Pleasant Pops hit the streets and the Dairy Godmother in Del Ray came up with some wacky (but delicious) flavor concoctions like cantaloupe/mint and pineapple/peppercorn. However, it was their Vietnamese Coffee popsicles that won me over. I especially loved how the tip of each pop contained some coffee grounds.
Crispy Lemon Fried Olives -- CommonWealth Gastropub
While Commonwealth Gastropub's Scotch eggs are amazing, it's their Crispy Lemon Fried Olives, with their lightly fried, crispy, crumbly outer layer and salty, yummy inside, that stuck with me this year. They're very addictive and it's entirely too easy to eat an entire bowl yourself.
Billy Goat Float -- Sticky Rice
Sticky Rice's "Billy Goat Gruff" sashimi consists of yellowtail tuna wrapped around goat cheese, then broiled and topped with ponzu sauce, scallions and seasame seeds. However, after getting chatty with one of their creative sushi chefs, he revealed his own twist on this menu item: adding a broiled quail egg on top. He even announced he'd given it a new name: the "Billy Goat Float." It never hurts to be friendly with the staff at a restaurant -- they may end up sharing great dishes with you.
Otoro nigiri -- Kushi Izakaya and Sushi
Not even a year old yet, Kushi has made a splash on the D.C. dining scene. The restaurant made The Post's Fall Dining Guide, reviews have been almost universally positive and it's always packed. While much of what they do is delicious, it's hard to top the otoro nigiri: extra fatty tuna on top of a pillow of rice. It's fish, but it melts like butter in your mouth, and the clean but rich flavor makes it a must-order on any trip to the Japanese gastropub.
Corned beef hash -- Birch and Barley
Birch and Barley/ChurchKey has had quite the year. The restaurant/bar combo took home RAMMY awards for Hottest Bar Scene and Best New Restaurant. Birch and Barley has shown that serious food and serious beer are a match made in heaven. But for all the delicious dishes they do, one of the best has to be the corned beef hash on their brunch menu. The house-brined corned beef has a tender texture reminiscent of braised short ribs and is cooked with tender potatoes, bright peppers, sweet onions and a hint of fresh thyme. But the best of all? The dish is topped with two fried duck eggs, whose rich yolk makes this the absolute perfect plate to cure a hangover.
Bangers and mash -- The Passenger
You may go to The Passenger for the drinks. But after you've had three or four of them, stay for the food. With hot dogs by Red Apron Butchery in Alexandria, The Passenger has you covered for the perfect late night drunk bite. There are several variations from a chili half-smoke to a bacon-wrapped dog topped with slaw and barbecue sauce. But the real star is the bangers and mash. Juicy sausage on a soft bun with creamy mashed potatoes and the perfect hint of mustard and caramelized onions make this one of the best reasons to fight the crowds for a spot at The Passenger.
Salted caramel ice cream sundae -- J&G Steakhouse
Salt has long been used in savory foods to enhance their flavor, but it also provides an enhancing contrast to confections and desserts. The salt in the salted caramel ice cream at J&G Steakhouse prevents it from being overly sweet. On its own, it may not stand out from the crowd, but the dark, fudgy chocolate sauce combines with peanuts and caramel popcorn for a nutty and outrageously delicious sundae.
Morcilla with whipped potatoes and piparra peppers -- Bar Pilar
The blood in the morcilla (blood sausage) at Bar Pilar is subtle, making the pork rich and savory. The whipped potatoes plated with the sausage provides a neutral palette to counter balance its richness. Meanwhile, the piparra peppers add an excellent slightly acidic counterbalance. The peppers alone are so good that I've asked for extras.
Dim sum sampler -- The Source
D.C. has always been lacking with respect to excellent dim sum. Tough, crummy dumpling wrappers and sub-par fillings have always been the trademark of the awful dim sum in this town. Though the dim sum sampler at The Source hits the pocket a little harder, the tender dumpling wrappers and excellent ingredients make the dim sum some of the best you can get in the area, and challenge some of the best dim sum I've had in California.
Habanero Jengibre -- Bourbon
Sadly, the habanero jengibre cocktail is no longer on Bourbon's cocktail menu. But I wouldn't be surprised to see it make a comeback next summer. A light, citrusy cocktail with a habanero and ginger infusion with mezcal is spicy and smoky. Among the several cocktails I've had this year, the heat from the cocktail made this amongst the most memorable.
Whole Roasted Branzino -- Cashion's Eat Place
On Sunday evenings, Cashion's Eat Place offers a "Pass the Plate" menu for two which includes an appetizer, entree and seasonal dessert for $40 a person. There's always something impressive about having a whole fish arrive at your dinner table, and, indeed, the centerpiece of the meal is the roasted Branzino, a firm white fish also known as European sea bass. Cashion's roasts their Branzino in salt, which makes for an incredibly moist, flaky fish. Its delicate flavor shines through with just a squeeze of lemon and a dip in some luxuriously smooth Laconian olive oil. Sometimes the best dishes are the simplest ones shared in good company.
Pattison Avenue Sandwich - Taylor Gourmet
This sandwich is so good, it haunts me in my dreams. All other sandwiches are dead to me now. The Pattison Avenue is one of three roast pork sandwiches that debuted at Taylor Gourmet this year, but it is clearly the star of the trio. Juicy, rosemary and thyme marinated pork is piled on a bed of garlicky broccoli rabe, topped with crumbles of sharp aged Provolone, and folded inside a sweet, chewy Sarcone's roll. Warm pork broth soaks into the bread, softening it a while the broccoli rabe provides a slightly bitter, spicy foil to the richness of the meat. Will this sandwich change your life? Just maybe.
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