We have been on the DINO's e-mail list for some time now and were very excited to receive a notice that they would be offering a Passover-"STYLE" meal (that means NOT kosher, but using Passover ingredients and eliminating flour that has leavened) for the entire holiday this week. Sadly, so few restaurants in DC offer anything of this kind, so it is a nice break to get out during the holiday for some of us, and for Samuel who was getting tired of chicken, kugel and matzo-ball soup! Even worse, is the fact that fewer DC dining spots even offer the option of MATZA instead of bread. The cost (at Safeway, not wholesale) for a 5 pound 5pack of Matza was about $2.99 which yields about 75 pieces...more than enough to feed those requesting matza in a restaurant on a given day. So chefs, why not give in and splurge for those of us who might come in! It's just a week and a good PR move at virtually no cost, and surely CHEAPER than bread!
In addition, last night when we returned home, I received the monthly email from BEBO in Crystal City, which announced a similar 4course Passover "STYLE" meal; it just arrived a bit too late!
Upon arrival at DINO's last night (www.dino-dc.com) Samuel insisted we sit outside on the patio on the side street just off Connecticut Avenue. It was a gorgeous evening, and at that point nobody was outside, so we easily agreed. Sitting outside in DC can be anotyher fun thing at this time of the year, just be sure you have a way to get your server's attention if they are working both inside and outside, as it sometimes can be a bit frustrating (like wehn we needed to get the check and get Samuel home to bed).
Sam wanted pasta so badly (that's we he always gets at Dino) and we reminded him that there was not a "matza pasta" but that I promised to make "matza pizza" tonight at home. Instead he gobbled down (and he is normally a slow eater) three huge meatballs with sauce on the SALTIMBOCCA appetizer; he claimed it was the "yummiest stuff I ever had in my whole life!"
We opted for the 6 course $55 Passover meal with accompanying wines for an additional $38 available through the end of Passover this Sunday (I assume). It was a huge filling meal and for the most part fun, novel and enjoyable.
A small plate arranged as a Seder plate comes out with roasted shank bone, roasted egg, bitter greens (the Italian "puntarelle"), horseradish(bitter herbs or MAROR) and salt water. This was not necessary as the Seder meal is only the first two nights (last Sat & Sun), but it was interesting to have the puntarelle.
The first coarse is entitled TRIS di HAROSET and offers three types of Haroset, the nut,wine and apple mixture served at the seder (resembling the mortar the Jews used to build Egyptian structures) in which we dip the bitter herbs. VENETIAN style had pine nuts and was the lightest (most central European style), EGYPTIAN was with dates and was a dark thick mixture traditional for the Sephardim ("oriental" Jews hailing from the Mediterranean and Middle East) and our favorite seemed to be the 7 FRUIT SURINAM with coconut (a real novelty). Of course there was plenty of matza and ground white horseradish with vinegar. This was served with a red sparkling ANTICHI GIOCHI "VOULET" (Malvasia Rosa) 2007 from Casorzo which was a brilliant idea for pairing; slightly sweet alone, but changing to complement the harosets.
Next came homemade CARIBBEAN GEFILTE FISH with mahi mahi, whitefish, carpo and pike with Caribbean spices that was mild and tasty, served with a yummy ELENA WLACH GEWURTZTRAMINER 2006 from Alto Adige in the north.
The VENETIAN MATZO BALL SOUP offered fluffly light matza balls made with almond flour, chunks of chicken, walnut oil, hard spices, parsley and vegetables in a peppry broth that was superb (and alas soooo filling as soup can be). The ROVEGLIA "Catullus" (Trebbiano di Lugana) 2005 from Lugana Lombardia was a fruity wine but dry and another wonderful pairing with the spices in the soup.
For the entree there was a choice of three items one being Rockfish, but I opted for the PULCINO all GIRARROSTO which was a small YOUNG CHICKEN half roasted with POMEGRANATE & GARLIC Glaze and served with Spinach. The glaze was thick, but only brushed on so as not to overdose the meat with sweetness. The wine wasa medium bodied slightly acidic RADDA CHIANTI 2005 which married so perfectly with the glaze. Will chose the CIMA di VITELLO which was a white wine braised all natural VEAL BREAST with Garlicky Greens, Roasted Turnips and Parsnips which was like a pot roast of veal, soft, tender and tasty. The
HILBERG BARBERA d'ALBA 2006 was a lighter red wine working well with the lighter meat and light sauce as well.
All entrees come with TWO sides: a gorgeous TUNISIAN Spiced TZIMMES (which is actually a traditional Eastern European mixture of sweet potato and carrots) but here doctored with the wonderful spices (I doubt a Sephardi Jew from Tunisia would even think of making tzimmes, so kudos to Dino's on this one) and an EGGPLANT, ZUCCHINI, POTATO, ONION and Golden Raisin Kugel that was okay, but not as good as my veggie kugel I make at home (I like it with a crunchy crispy top browned in the oven!).
You chould choose off the regular dessert menu and while Sam wowed over a scoop of Chocolate Ice Cream and Will enjoyed three sorbets (coconut, blood orange and I forget?) which Sam also helped him with graciously, I opted for the Dolce di Pesach (the Hebrew word for Passover) which was a "BAKLAVA" made from layered matza, honey and nuts. The filling was tasty, but sadly matza gets soggy when mixed with these items and the "baklava" idea is lost going from crisp phyllo to soggy matza, but it was a valiant effort nonetheless. Will sipped a glass of TRAMONTIS LIMONSARDO, a limoncello from Sardinia while I quaffed the POPPIANO Vin SANTO, actually a good choice with the honey-rich dessert.
We all had a good time getting out since we are back to our gefilte fish, two chickens, kugel, sweet potatoes and matza ball soup leftovers from the Seder tonight, of course with a small appetizer of MATZA PIZZA!
Happy Passover to all!
