Thursday, February 28, 2008

HUDSON has highs and chills

Last night we took Samuel out for dinner to HUDSON which recently took over the space at 21st & M Streets previously occupied by David Greggory (www.hudson-dc.com). The decor is not that different with redder walls and exposed ceilings, dark wood tables and tan brushed corduroy-like chairs. It is elegant, but sadly our table in the rear facing the window to the exposed kitchen was next to the long outside window. Despite the reasonably warm weather, we were very chilly, and Samuel had to move to the other side of the table and don a coat!

There were not alot of other table options as a huge group occupied the whole front section of the restaurant.

The Parker House rolls were decent, but nothing to rave over, and while Samuel rolled his eyes over his FRIED CHICKEN and FRENCH FRIES, I was not impressed due to the blandness of the seasonings. The crust was tasty (offered as an entree as Buttermilk Fried Chicken) and maybe it just needs that entree's gravy!

A bottle of LANE TANNER French Camp Vineyard Shiraz 2004 from San Luis Obispo in California was excellent with slight tannins and a smoky full finish that went great with most of our food. Will started with the MATZOH BALL SOUP with Pulled Chicken, Carrots and Celery that Mr. Sietsema so raved about just a month ago in his review. It was superb, and perhaps because it was the executive chef's night off, his experience of way too much salt was oddly the opposite!

I tried the superb WILD MUSHROOM RISOTTO with Smoked Gouda Cheese, Grilled Asparagus and White Truffle Oil that was an al dente dream. The entrees were excellent with my DUCK CONFIT consisting of two legs and thighs in a HUCKLEBERRY SAUCE with an ARUGULA, PARMESAN (& tomato) Salad on the side. A huge paper cone of TRUFFLE FRIES came with the dish and were so superior to Samuel's that he enjoyed mine as well. Will opted for the NATURAL ANGUS BEEF BRISKET with Root Vegetables and Jus. It was a thick tasty gravy and the meat was cut super thin and tender. Perhaps it was the Angus, or the recipe, or both...but this dish is a winner if you want an amazing pot roast that melts in your mouth.

A nice glass MENAGE A TROIS 2004 from FOLIE a DEUX in NAPA helped me finish the duck, while Will had a glass of Bodegas SALENTEIN Mendoza Estate Malbec 2004 to wash his brisket down.

We were all full and unimpressed by the dessert menu, but nonetheless got a couple little bags of homemade popcorn which had plain as well as PINK MARZEPAN popcorn mixed in (which Samuel did not like at all), but I thought was novel and tasty.

I would return but not when it's real cold, and ask to sit where it's warmer!