Now that DC's Restaurant Week is coming to an end and I have caught up
on my work from our long vacation, I have good news about the Italian
scene in downtown DC. BIBIANA, which opened last year at 1100 New York
Ave (entrance on 12th and H Streets, NW -www.bibianadc.com). This
slightly noisy and a bit crowded space (ask for one of the two quieter
tables behind the beaded curtain!) has brought true Italian cuisine
along with excellent service, and they carry all this off EVEN during
restaurant week for the $35.10 three course special.
Samuel opted for a small portion of the superb TAGLIATELLE BOLOGNESE
and finished his meal off with a yummy Fresh SOUR CHERRY Sorbetto that
was bursting with flavor, a bit akin to gelato, and sadly a bit soft.
We started with a bottle of CRIVELLI RUCHE di CASTAGNOLE 207 from
Monferrato in Piemonte. It's a full bodied and slightly earthy red
that was great to warm up with on a cold winter night...and it had
been WAY too cold by this time. Sadly, the wine is stored at about 54
degrees (or maybe even less) and needed some warming up. Our second
red was superb as well, a 2005 VIGNABALDO SAGRANTINO de MONTEFLACO
from Umbria that our server recommended and truly shone with our main
courses, despite the fact that one was seafood.
I started with the SHEEP's MILK RICOTT AGNOLOTTI with Lemon Butter,
Marjoram & Spinach which was a hearty sized starter and had an intense
yummy lemon flavor over the cheese stuffed pillows. Will chose the
BURRATA with Winter Vegetable Salad, which was a tasty rich version of
the now famous cheese, but was not at the creamy level of the Burrata
at Dino's.
Will's main course was the CARNAROLI RISOTTO wit Diver SCALLOPS, PESTO
GENOVESE, Pine Nuts and Green Bean Salad. The greenish (from the
pesto) pasta was excellent, although I always prefer it slightly more
al dente, and credit goes to the kitchen for the extra salads or sides
offered on each plate during this budget-driven week. I should note
that the Restaurant Week menu was special and had about 6-8 choices in
each category. The regular menu was not available, so we really need
to go back to test that out, and I know we will!
I chose the Roasted Shenandoah Valley LAMB LEG with CHICK Peas &
Escarole which was a huge portion of tasty lamb that really showed off
the purveyor and our region. We opted for an extra side of CAVOLFIORI,
cauliflower with garlic and anchovy that was simply divine.
For dessert, Will chose the Fresh SALTED CARAMEL Gelato, a nice
lighter and tasty option, while I went for the VANILLA PANNA COTTA
with Liquid Orange Center and Orange Streusel. This novel take on the
dish had the yummy panna cotta in a light orange fruit soup with the
crumble sprinkled around.
Everyone was happy, and especially for the special deal.....
