Rasika (www.rasikarestaurant.com) opened at 633 D Street, NW in the Penn Quarter last fall and has been garnering plenty of acclaim. We finally made it in the other night and can only rave and rave, although there is one small problem: the noise level.
We arrived about 10 minutes late for our 845pm reservation and were told the wait was about 10 minutes. We scurried over to the long and elegant bar are with its low red lacquer tables, banquettes and crowds. After some time we were able to order a bottle of KIM CRAWFORD PINOT GRIS 2004 from Marlborough in New Zealand. The wine was poured in one huge splash and when I grabbed the glass away to taste it, I had not realized the server was going to keep pouring. He looked at me like, "Oh, you want to taste the wine first?" The wine WAS fine, but then he poured the other three glasses and didn't offer to fill mine up anymore. So much for that waiter, we left a very small tip.
We moved to our table soon enough, and were happy as the bar noise was really unbearable. The floors are beautiful stone, there are many etched glass walls and the restaurant and bar are only separated by a wall of crystal beads with big red drop crystals at the bottom of each strand. The dining room has a wooden floor, and carpeting would easily calm the din, but our rear table in the small dining room was much quieter than anything else in the entire place. We were grateful. We were even more grateful for our server, Roger, who offered up plenty of suggestions and described everything to a tee. His recommendations were excellent and we were thrilled with every plate and every bite.
We started with three appetizers: GINGER SCALLOPS with Fresh Ginger, Honey, Burnt Garlic and Pepper Sauce were mild and cooked just past rare, almost sushi style and so delicate. SPICY RESHMI KEBAB with minced chicken, mint, coriander and green chilis were excellent kebabs of ground meat (think the Middle Eastern kefta kebab) and had a big punch from the chilis and coriander. The highlight of the entire meal was the novel PALAK CHAAT, Crispy Baby Spinach deep fried with Sweet Yogurt, Tamarind and Date Chutney. The small bowl was filled with pieces of tasty flash fried spinach and the other ingredients were chopped up and subltely mixed in making this such a wonderful blend and fun thing to eat as well.
We wanted to try a bottle of a wine called LIFE FROM STONE, but sommelier Sebastian apologized that they were out of it and offered up a less expensive 2004 CENDRILLON (French for "Cinderella") from Domaine de la Garreliere in the Loire. It was a 90% Sauvignon Blanc with some Chenin Blanc and a dash of Chardonnay, a beautiful wine with lots of mineral taste, yet perfect for the intense spice in many of the dishes.
Our entrees were just as varied and exciting: BLACK COD with Fresh Dill, Honey, Star Anise and Red Wine Vinegar was again an almost sushi-like presentation, with the fish just barely cooked so tender and elegant with just a hint of the anise (which I don't care for, but it was so mild, it didn't matter) and a dash of coriander for a slight spicy finish. LAMB BIRYANI is a stew-like preparation (with a thick sauce) of Basmati Rice, Saffron and Raita (cucumber-yogurt relish) on the side, It comes in an adorable pot with a cap of pastry puff over it, a great dish to share and quite hefty as well. The CHICKEN GREEN MASALA was a super spicy and delicious dish with a hint of mind and lots of coriander and spices. This one needed the rice which was always there and offered to be refilled as well.
Roger suggested we try the excellent vegetables and breads as well; he was right! The GARLIC NAAN with Herbs was excellent, but don't miss the ONION, SAGE & GOAT CHEESE KULCHA, a true novelty in itself, very filling and soooo tasty. Even one of us who doesn't like cauliflower liked the JEERA GOBI MUTTAR, a small pot of cauliflower, green peas and cumin cooked in a way that makes these vegetables have totally new meaning and magnificent taste. The PANEER MAKHANI was also novel in that this dish has Cottage Cheese, Tomato and Fenugreek in like a tofu form with a gorgeous creamy sauce. The DAL MAKHANI is lentils,
caramelized onions, tomato and garlic in a thick preparation that would fill anyone up, the perfect choice if you like lentils.
By this time, I had ordered an extra glass of MUELLER 2004 RIESLING from Germany. It is a slightly sweet wine and worked wonderfully with the spices as well, and lasted into my dessert, serving dual purposes.
One might avoid desserts at an Indian restaurant. DON'T! The BREAD & BUTTER PUDDING is served like a creme brulle creamy and rich, but full of chunks of bread that are delish. The BIG hit, however, was the ANJEER (Figs) & WALNUT KULFI. This phallic looking preparation has a Amaretto-marinated figs and the tower of kulfi that is akin to semifreddo, but perhaps a bit harder and less creamy. I could have eaten TWO!
We talked to the staff about the general noise problem and they said it had only recently started. Even the cushioned wall on the side didn't seem to help much. We will return, but for pre-theater next time and we hope it will be a bit quieter; we know the food will be terrific!
