February 4th, 2009
Washington DC Dining
The US capitol, Washington DC, abounds with not just with historic monuments, but with monumental dining experiences. Here are a few kitchens deserving of your attention:
1789 Restaurant
Be prepared for an evening of rich and delicious flavours. 1789 has is situated in a beautiful American Federal style home, and is filled with sumptuous period antiques and a stately ambiance. Although it’s been in operation since the 1960s, 1789 seems to never lose its edge. Absolutely do not leave without having a taste of their Vanilla Creme Caramel, which expertly mixes a smooth and creamy vanilla with a hint of tangy grapefruit.
Blue Duck Tavern
Relax and enjoy your Sunday afternoon at Blue Duck Tavern. Although the name is reminiscent of a grungy pub, the atmosphere is actually quite clean, white, fresh, and a bit traditional in decor. For your meal, start off with one of the wonderful concoctions from their Bloody Mary list, or perhaps an eye-opening espresso. Then move on to one of their gorgeous dishes, such as baked eggs with creme fraiche and sopressata, or a Belgian waffle with maple syrup, glazed pecans and fresh creme.
Komi
Barely 24-years-old when he first opened Komi’s doors, Johnny Monis possesses a fearless sense of tradition rare in such a young chef. This respect for traditional fare, and his own Greek family recipes, makes for personal, honest, and simple-yet-complex dishes, served in a dining room that mirrors this aesthetic. What to try? How about skate poached in olive oil, served with almond puree and radishes?
Westend Bistro
What’s the result of mixing Southern American, French, and Spanish cuisine? It’s Westend Bistro. Their menu features such items as Braised Short Ribs, and Pan-Fried Sweetbreads, but the most interesting and “American” of the dishes is the Shrimp and Grits. A Southern favourite, grits are finely ground corn meal mash that, when paired with shrimp, is generally a spicy, rich, hearty treat. But at Westend Bistro, the traditional meal is shaken up with a bit of Spanish Chorizo, green scallion, and Iberico ham.





