Opera & Broadway are back in DC, well, Alexandria, VA at least and can be found the last Tuesday of each month (check with Karen at 703-778-2233 for exact schedule) at FARRAH OLIVIA by MOROU. The superb food is a four course meal for only $60.00 per person and has hours of Broadway and Opera music sung by soprano DIANE ABEL and tenor JOSEPH HAUGHTON with Darrell Partin at the keyboard. You enjoy super food with Rossini, Puccini, Donizetti and more interspersed with West Side Story, Gypsy and Les Miz! Don't MIZ it! We'll be back again.
Last night we ordered a bottle of Rose to start which was out of stock and settled for the CUVEE Marie Justine 2006 LOIRE VALLEY Rose of Cabernet France (Chinon) that was only $20 and nice and dry and great with the starters as there was spice and acidity. First comes the excellent bread and its four accompaniments: BOK CHOY PESTO, CINNAMON FENNEL BUTTER, HORSERADISH-COTTAGE CHEESE and TOMATO PESTO, the last of which wins my award for flavor, although they were all tasty and unique.
There was an amuse of BLACK BEAN FRITTER in a Tomato base SHRIMP SAUCE that was crisp and tasty and whetted our appetites for the fabulous array of food to follow.
Will opted for the lighter HEIRLOOM TOMATO "Caprese" made from slices of huge yellow and red tomatoes with WATERMELON cubes and AGED MOZZARELLA. I adored the PAINTED GAZPACHO, which will be a new summer favorite. This version is presented in the bowl as a yin-yang symbol of green (Cucumber) and red (Tomato) with two small cubes of CURRIED EGGPLANT for flavor and design. Gorgeous to look at, and even better to devour.
The second course was DIVER SCALLOP for Will which on the menu is listed with "BACON POWDER/MELON SEED MILK" which our educated server Jason explained each element of (he always did this when requested). The brown sauce was made from cream, half and half, roasted melon seed milk (which is akin to pumpkin seeds) and believe it or not peanut butter!! It was heavenly and the crushed white bacon powder and bacon crumbles adorned either side of the bowl.
My SHOCKED ESCOLAR was a dream sashimi dish with about 8 or more slices of the just barely seared fish served with SOY PEARLS (which has become a signature of Chef Morou) looking like caviar, PICKLED PEAR (think ginger on sushi platter) Slices and slash of strong Cream WASABI. I loved every bite.
We took Jason's suggestion on the red, which also was out of stock, and chose a LOLONIS 2005 "ORPHEUS" Petite Sirah from Heritage Vineyards in Redwood Valley, California that was heavenly. It had strong alcohol and lots of fruit, but was not overpowering at all. It was ideal with the LEMONGRASS CURED DUCK BREAST (which we both had). Another huge portion of a dozen or so slices served with GINGERED BRUSSEL SPROUTS and DATES and a RHUBARD-RASPBERRY Sauce that looked like ketchup, but was simply brilliant with the duck; each and every element and taste came through just as Chef Morou does this when he puts each and every ingredient in!
Surprise to us when we heard pastry Chef RITA GARRUBA (ex of Butterfield 9 and more) has come on board with some amazing desserts. We marveled at her COCONUT PANNA COTTA with Rum Pineapple, Cilantro Syrup and Tapioca Pearls and a small plate of yummy mignardises arrived as we settled our bill and went home full and oh so happy from the gorgeous music and glorious food!
Off to Santa Fe tomorrow for many more reports!
