Tuesday, August 12, 2008

DC COAST conquers and claims the crab contest/DC Zagat '09

Hi foodies,

Just wanted to let you know that the Washington/Baltimore Zagat 2009 Guide came out last week and there are some new/odd/interesting items to be observed:

Most popular DC spots in order: Citronelle/Zaytina/Jaleo/Kinkead's
Top Food ratings go to Makoto (I like this but don't see why its #1)/Inn at Little Washington (tie) then 2nd place tie for Komi/Cityzen/Marcel's and L'Auberge Provencale. Third place honors for Citronelle/Eve/Obelisk/L'Auberge Chez Francois/Ray's the Steaks/Prime Rib/Le Paradou/Palena and Kinkead's.

Top Decor & Service went to Inn at Little Washington (watch here for a review in mid-Sept!)

While I may not totally agree, the Zagat guide does tend to be a pretty good reference in general.

As always, Zagat gives high scores (as I do) to DC COAST (www.dccoast.com) that has become, along with Kinkead's, one of the fine seafood bastions of DC cuisine.

We popped into DC COAST with Samuel on the second night of Restaurant Week and things were running quite smoothly. Those of you in the biz know that Restaurant Week can be feared. Will always enlightens me with such anecdotes about clients asking if they can SPLIT the lunch at $20.08. This week he got a call from one woman worried that being seated downstairs, she might be left in the dark! Anyway, DC Coast seems to have the clientele and the superb staff in order, and there was not a single glitch all night. Their menu includes a choice of about 6 or 7 starters, any main course (surcharge only for lobster) and a choice of 3 or 4 desserts. The minor limitations on starters probably keeps it a bit easier to manage, and they are all of good quality and have a wide range. Will had the YELLOW HEIRLOOM TOMATO GAZPACHO with CRAB that was sublime and I had the WARM BALSAMIC SHRIMP on WILTED SPINACH, Roasted Peppers and Garlic Toast. The three large skewered shrimp were moist and full of flavor from the balsamic sauce and roasted peppers in it.

Samuel went right for the FISH & CHIPS which were, to quote him, the best he has ever had (well, at least until we get to Yorkshire next week!). The batter was nicely seasoned and the fish was excellent. I thought at first it must be halibut, but was told it was tilapia, which I ALWAYS find so dry. I am totally amazed how Chef Travis Timberlake managed to keep this fish so moist! The fries were yummy too, as we explained to Samuel how the French called them "frites," the Brits "chips" and we French fries.

We started with a totally wondrous minerally, steely and slightly creamy SANCERRE 2006 from Chateau de Sancerre in the Loire; this wine has everything going for it and is perfect with most seafood (think of that mineral acidity with the gazpacho and the balsamic!).

We wanted to try several things so two additional appetizers came (not on the restaurant week menu) that were both magnificent and new to DC Coast:
GRATIN of ARTICHOKE HEARTS with Spinach, JUMBO LUMP CRAB, BENTON BACON (from Alan Benton of Tenn.) & Ricotta Cheese, all superbly broiled to melted perfection. Another dream dish with the Sancerre!

Pan Seared TERES MAJOR STEAK is another new starter served with TRUFFLES, Mashed Potatoes and a STRAWBERRY BBQ Sauce. We were told by the ebullient maitre d'/sommelier Ryan that this was a rare shoulder cut from the cow next to the filet (each cow apparently yields only a couple of these steaks--wow you learn something every day!). Well, no matter, the meat was supreme and the sauce was to die for, a brilliant combination of fruit, truffle, some spice and meat that melted in our mouths.

I must also mention our server, pretty perfect Patrick, who was there at every second to handle whatever Sam or we requested and never flinched or bat an eye (again, all this with the inquiries and demands of restaurant week). Samuel made drawings for Patrick, Ryan and another server Rick (who is a well known local actor we know) and carefully spelled out each one's name on the back. It was adorable, and this time, he was truly a gem!

By this point, he was on his SORBET TRIO consisting of Coconut-Lime ( a bit too mealy for me, more akin to Indian Kulfi), Passion Fruit-Banana and the one that Sam gobbled up-PEAR GINGER!

We had moved on to a superb 2006 ROUSANNE from VERGET in the Vin de Pays de Vaucluse region. We knew before we came to DC Coast what entree we both wanted, and it was no surprise after the previous night's crabcake competition that we opted for the now famous TOWER of CRAB consisting of a huge JUMBO LUMP CRAB CAKE sitting atop a Tempura-style battered CRISPY SOFTSHELL CRAB and a plate of SWEET CORN SUCCOTASH, also laden with chunks of crab. The simplest of crabcakes with no filler and just some spices was indeed the best one we have had in a very long time (including all those the previous night). It was moist and did not need the corn sauce below, although that was an enhancement from time to time. The softshell was also superb and I can only hope to see some more of them on my plate in upcoming weeks before the season ends.

Desserts were the KEY LIME CHEESECAKE with Cinnamon Sugar Graham Cookie, which was really an ingenious Panna Cotta in Lime sauce with cookie on the side. Pastry Chef Lauren Whitledge does a great ALMOND CREME BRULEE which crunchy top and a FRESH BERRY COMPOTE and Brown Sugar Biscotti on the side for a dash of extra flavor.

We WERE stuffed and are glad we have a night off before our next restaurant week assignment tomorrow!

PS- the only complaint we all had was that the dining room was a bit chilly.