Tuesday, July 01, 2008

AGRARIA is amazing and needs attention

Several months ago I joined an internet group called the TASTINGS JOURNAL, which I can not rave enough about. Their website is www.TastingsJournal.com and feel free to check it out.

Every several weeks they send a set men out available at a specific restaurant for a limited time. Often, we don't have the time at the last minute to try these wonderful "tasting" options, but this week we MADE time and took Samuel along with us to AGRARIA on the riverfront in Georgetown. It was fun to take Samuel down the staircase at Washington Harbour with its huge sprouting fountains on Tuesday evening last, as it got him excited about eating out again. We decided (after the buggy incident several weeks ago) to sit inside but next to the floor to ceiling windows facing the multiple fountains and the river with its bustling boats beyond. At 6pm, it was bustling inside and out, with many folks hitting the various post-work bars in the complex for happy hour or dinner. Inside, Agragria (www.agrariarestaurant.com) has muted colors with lots of woods, cool lighting and slate accents (which even goes into the restrooms which are quite nice). The menu is based on sustainable agriculture and it shows, much care and thought has gone into the ingredients and the dishes, and I am thrilled we finally made it here to enjoy the wonderful cuisine.

We got Samuel started off with an entree (partial size portion was delivered upon request; there is no children's menu here) of GRILLED CHICKEN in lemon thyme marinade with Roasted Fingerling Potatoes and Grilled Asparagus. At first, all he wanted was the standard "kid's dish" but we explained that if he wanted to eat out with us, there would not always be fish sticks or pasta. He was given a choice of several items and reluctantly agreed to the chicken. Once it came, he was ecstatic, as we were. We all tasted the juicy lemony meat which made me want to go home and cook lemon chicken the next night (I didn't). Even though the potatoes were roasted and not french fries, he adored them as well as the slim grilled asparagus. He ate most of the plate and finished it off (or did we) the next night at home!

Oh, yes, the reason we came was for the Tastings Journal Menu which is a STEAL at $45.00 and includes FOUR COURSES plus a glass of wine with the entree!! These are four standard size portions of two appetizers, an entree and a dessert. Needless to say, since everything was simply perfect, we went home quite full. The only thing worth skipping at Agraria is the dry bread (don't be teased because it comes warm), although Samuel seemed to like it.

The options for the entire menu and our choices follow (incidentally, if you join Tastings Journal right now, this menu is still available through tomorrow):
FIRST COURSE:
House Salad-Mesculun Greens with Roasted Red Peppers, Pickled Red Onions, Cucumbers, Nicoise Olives & Marinated Feta Cheese

I had the MELON SALD of CANTALOUPE & HONEYDEW (both perfectly ripe) with Arugula, Spiced Hazelnuts, House Cured Duck Prosciutto and Lavender Vanilla Vinaigrette. The light drizzle of dressing was sublime, but I did have to ask our most considerate and attentive server, Dorlyn, where the prosciutto was; it came almost instantly on a separate plate.

Will chose the TOMATO MOZARELLA SALAD with Peeled GRAPE TOMATOES and CILIEGINE Mozzarella tossed with EVOO garnished with mint and crispy porsicutto, a delish and light starter but there was more to come.

The SECOND course options included:
WILD MAINE MUSSELS in White Wine Lemon House Made Broth
SUMMER VEGETABLE BRUSCHETTA of hand pulled artichoke hearts, asparagus, sugar snap peas warmed with EVOO and served on grilled sourdough bread compress

We both could not resist the PAN SEARED CRAB CAKE served atop LEMON PUREE and topped with an amazing TOMATO JAM & Mache Salad. This brilliant and novel approach to our city's age old dish might just make it one of the top winners in a new crabcake competition in DC! Creamy, yet not made with filler, the tomato and lemon on either side contrast and also blend to make a real treat.

The menu entrees included the chicken, but on ROTISSERIE rather than grilled, a VEGETARIAN POLENTA and the two dishes we choose:
Will went with the HAMACHI - Grilled young YELLOWTAIL served atop Wilted BABY BOK CHOY, EDAMAME, thin sliced daikon radish, julienne carrots in a ginger miso broth. It was Asian all the way, and a great summer lighter dish for those not interested in meat. With it Will received a glass of SHOO FLY WHITE BLEND (Dorlyn said it was Pinot Gris & Chardonnay).

I went literally for the whole hog: HERITAGE PORK brined center-cut loin, grilled and served "low-country" style with Red Beans & Rice, Tasso Ham and CRAWFISH GUMBO SAUCE. It was as lightly spicy, tasty, moist dish that would have filled two mouths. I received a glass of LADYBUG Red Cuvee VII Old Vines from Redwood Valley that was a blend of Zinfandel, Merlot, Cabernet, and Carmeniere that was just right with the pork dish, although anything bigger would have been fine as well.

We both enjoyed a bottle of 2006 MOON MOUNTAIN SAUVIGNON BLANC from Sonoma with our first courses that is a perfect wine on a hot summer night and goes with so many dishes as well. It's a good buy at under $40 when so many wines have an awful markup these days (I'm sure this is still over 100%!).

Desserts are as impressive as everything else at AGRARIA as Samuel gobbled up three scoops of housemade sorbet: Blackberry, Mango & White Peach. He enjoyed making it into rainbow swirl in the dish as Will gobbled up the KEY LIME PIE with Graham Crust and Brown Sugar Meringue. My MIXED BERRY CHEESECAKE was another revelation. Not desne, too rich or heavy, it had a slight fluff to it, but still lots of flavor and was surrounded by berries with a luxurious bath of black, red and blue berry sauce that we all adored (especially Sam). Think of fluffy cheesecake sitting in a berry soup and you have this excellent dessert that I could eat regularly, if my cholesterol were not so high!

AGRARIA is worth keeping in your sights and on your table!