Inn at Little Washington - I chose a whimsical presentation called A Tin of Sin with American Osetra Caviar layered over Peekytoe Crab and Cucumber Rillette. This delicate dish made me feel so fancy, and I happily smeared a spoonful over the brioche toast, and washed each bite down with a sip of red wine... Read More
Minibar - Last of the white wines, we had a 2014 Ramey Chardonnay from Sonoma Coast, California. This chardonnay was incredibly buttery and oakey - not my preferred notes at all - however, it paired expertly with the next dish of Lumi Island Crab with Broccoli & Cheddar. The crab was so tender and covered with a decadent butter sauce. The large gnocchi-shaped green balls were bursts of gel that tasted exactly like broccoli and cheese. It was mind blowing, and my favorite dish of the night... Read More
Pineapple & Pearls - We then segued into the appetizers with Roasted Potato Ice Cream with Ossetra Caviar. This dish was briny and enjoyable. It was a fun play on dipping french fries in ice cream, and one of my favorites of the night... Read More
One Star
Blue Duck Tavern - On the Terrace, we enjoyed passed bites including Blue-Crab Hushpuppies with an Old Bay remoulade; White Asparagus Soup with lemon creme fraiche and bergamot oil; and Rabbit Mousse with gooseberry compote and peanut brittle. My favorite bite was the asparagus soup... Read More
The Dabney - We decided to start with a bottle of Huber, Grüner Veltliner "Terrassen" 2014 from Traisental, Austria. This dry white wine paired well with all the items we chose from the progressively organized menu. Dishes are presented as they are ready, and in a shareable way. We started with Root Vegetable Chowder seasoned with fennel and bacon, topped with sunburst trout roe and toast. The flavors were bright with crunchy textures from the vegetables, providing an overall enjoyable dish... Read More
Fiola - Keith chose the Potato Wrapped Wild Cod stuffed with whipped Baccalà, Umbrian cicerchia, and served with razor clam gratin and charred spring onion. The fish was well cooked and the Baccalà added a lot of flavor as did the razor clams... Read More
Kinship - From the Craft section we ordered our appetizers: the special White Mushroom Torchon with Huckleberry Gastrique. This delicate spread was so smooth and rich, that any meat-lover would not realize it was all vegetables. It really set the bar for an incredible meal... Read More
Komi - Trout Roe - the only pic I could snap before being scolded #nopicturesallowed ... Read More
Masseria - For my first course, I ordered the Burrata - a large ball of burrata cheese from Puglia topped with oysters, cipollini onions, and chives. The brininess of the oysters paired well with the sweet onions and creamy cheese. This dish was surprisingly tasty and left a smile on my face... Read More
Métier - The third wine was a glass of aged yet mellow 2007 Domaine Bzikot, Puligny-Montrachet, Les Folatieres 1er Cru from Burgundy, France paired with Great Lakes Walleye Pike Confit - Pine Nut Butter, Turnips à la Grecque, and Cured Rhubarb... Read More
Plume - I chose this fine restaurant to celebrate our 7-year wedding anniversary, and ordered a half bottle of Adami, "Bosco di Gica," Prosecco from Veneto, Italy to start off the celebratory occasion. It paired nicely with the generous bread course of pretzel baguette, sour dough, and gougères served with a trio of butter: onion, seaweed, and salted... Read More
Rose's Luxury - The decadent offering of French Toast with foie gras and Cinnamon Toast ice cream caught our eye, and was highly vouched for by server Brad. Can we say gluttonous? This dish was so rich, and had I been less full, perhaps I would have enjoyed it more... Read More
Sushi Taro - This meal combines sushi with a variety of traditional Kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of Japanese cuisine. By alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of the sushi offerings... Read More
Tail Up Goat - Lastly, we shared the generous Whole Stuffed Porgy. This light white fish was stuffed with saffron and pistachio rice, and topped with fennel, citrus, and pickled raisins. The fish was meaty with a few pin bones, but overall a satisfying dish... Read More
Additionally, Michelin Guide offers a list of restaurants that offer "excellent food at a reasonable price" called Bib Gourmand. Find my reviews of DC's Bib Gourmands HERE.
