NEW HEIGHTS (www.newheightsrestaurant.com) has been at the corner of Calvert & Connecticut across from the Omni Shoreham for almost 25 years now, and this time of the year it's thje prettiest with all the flowering tress in Rock Creek Park in bloom across the street.
It's been almost on year since Chef JOHN WABECK returned to the helm and things are better than ever. I mentioned earlier this week I was going to compare the Zagat "food" rating of the Oval Room at "21" to that of New Heights at "22." somebody must have been asleep as there is much more than a ONE POINT difference merely in flavor, let alone everything else, such as quality and care of food. The lower ratings that New Heights gets for decor and service are INSANE, as the location (both inside and out) are both so much more pleasant and accommodating than the Oval Room's boring bland decor and the service at New Heights has always been TOP NOTCH, while the other night at the Oval Room, I found myself often begging for bread, water, wine, or whatever, which often took a long time to come.
The elegant decor is beautifully supplied by owner Umbi SIngh's sister, who owns a gorgeous furniture/art gallery in Bethesda called Sansar, and indeed Mr. SIngh and his gorgeous wife always ensure that everyone has a perfect time.
Our server Kristin was new to us, but she knew her menu and wine list and was a great asset.
We started with a bottle of BLANC de COUPE ROSES 2006 Champ du Roy which is a Rhone blend of Marsanne/Rousanne & Viognier (don't let the "rose" fool you into thinking it's a rose wine!) that had a perfumey aroma and great flavors with lots of minerals. It comes from the Vins de Pays des Cotes de Brian, which is a region I have never heard of in Provence (I assume it is pronounced BREE-ahn, rather than named after our English name BRY-an!).
Will started with the ROASTED VERMONT BEETS with Walnut-Roasted PESTO and St. Pete's Blue Cheese which was a revelation (perhaps due to St. Pete) in beet salads and the mild blue was superb as well. Just as we tasted a huge motorcade drove by below (10 cycles, 5 police cars, 2 huge limos and 3 or so CIA-type SUV's) so maybe the Pope was passing by (or perhaps the British PM).
My SEARED ORGANIC CHICKEN LIVERS with Bacon Cornbread and Truffle Cream were cooked to perfection and I could not leave a dribble of the fabulous rich sauce on the plate. FIVE ONION CARNAROLI RISOTTI with Graysen Cheese was a delicious turn on the traditional dish using the firmer grain and having it loaded with so many different onion flavors, all mild and caramelized to perfection.
Our red wine was an excellent full-bodied coffee and blackberry filled 2005 STEPHEN ROSS PINOT NOIR from Edna Valley, Calif that we all savored and adored. It went great with all the dishes as it was neither too light nor too big.
SEARED MAINE DIVER SCALLOPS were two huge bivalves surrounded by QUINOA with Dried Chili-Brown-Butter for a bite and OYSTER MUSHROOMS with Pumpkin Seeds. This is an inventive, tasty and exciting dish that I will have to try as it was my mother's choice last night. Will opted for the SUMAC DUSTED SWORDFISH which were thin filets surrounding an EGGPLANT NAPOLEON with ENGLISH PEA COULIS. The napoleon was a true style with delicate flaky phyllo layers surrounding the tasty eggplant puree (which I am usually not fond of!).
My FLINTSHIRE FARMS PHEASANT BREAST was a wonderful tasty and not too gamey bird served with STEEL CUT OATS and the most amazing ENDIVE MARMALADE that had the greatest flavor. The dish was finished off with PORT-soaked CHERRIES and was again a coup de cuisine for Chef Wabeck. Desserts are always a treat at New Heights ever since day one when their first chef (Alison Swope) introduced her famous cheesecake. Today there are are still great options and the CHOCOLATE BREAD PUDDING with Warm Butterscotch Sauce, Chocolate Ice Cream and Dried Cherries is a chocolate lover's dream (if they don't mind the carbs), while savored the lighter and berry infused STRAWBERRY PANNA COTTA topped with a tasty Strawberry "Salad."
As Passover is arriving tomorrow, we giggled when a plate of homemade Coconut Macaroons hit the table for us to nosh on before departing. I had just finished a huge batch of my own that afternoon (but mine are loaded with chocolate chips!).
So for now, head to NEW HEIGHTS which towers over the Oval Room in SO MANY ways (food, service, decor, views and even in feet above sea level!).
AND be sure to have a wonderful PASSOVER!
