Washington's Chef RIS LACOSTE has always been dear to us and we have enjoyed her cooking for years, wherever she may go.
Just over a year ago she opened her own place RIS (www.risdc.com) in the Ritz-Carlton complex in the West End here in DC and we loved it when we went. This trip was even better, and believe it or not, she was away on vacation. Which tells anyone in the biz, how good the staff really is, when you can't tell the boss is away!
It was a special 70th birthday for one of our best friends and we started with cocktails. Cosmo lovers would adore the FALLEN ANGEL made from Ketel One, Domaine de Canton Ginger Liqueur and Yuzu Syrup. It has more of a bite than a Cosmo and the yuzu brings in a more intense lime flavor as well.
Ris now serves BADOIT as its sparkling water, which always gets top marks on my menu.
It was difficult to choose between the wonderful options, but our delightful server, Gladys, steered us perfectly to and from certain items.
The starters were all hits from the CRUDOS of pastrami cured salmon with gingered grapefruit & sesame seared tuna with soy, wasabi and Napa cabbage slaw and especially the GNUDI or ricotta dumplings in tomato and eggplant fondue, the Grilled OCTOPUS Salad with feta, cucmber, cured lemon & spinach yogurt. Our favorite was the SPICY (and they were) SHRIMP TEMPURA on Napa cabbage slaw, yuzu & pea shoots.
Our FLOWERS Chardonnay 2007 was the perfect temperature so we could have those wonderful hints of apple, but the chardonnay was too soft for the spicy shrimp, great with everything else.
We moved onto BAILEYANA 2007 Firepeak Vineyard Pinot Noir from Edna valley which we liked so much we ordered a second bottle of!
The main courses were also magnificent save the one dud, a Pan Roasted ROCKFISH with Potato Confit, Pickled Onions, Olive & Cured Lemon, Minted Pine Nuts. It also had anchovies and suffered from just being a bit too intense. In the end, we were not charged anyway, and another option was offered. The Honey Ginger Glazed MUSCOVY DUCK with butter poached pears & Almon Mushroom Wild Rice was excellent, the duck cooked to perfection and the revelation was the MONFISH OSSOBUCO with champagne lobster risotto, buttered cabbage, mushrooms, tomato fondue and truffle oil. My Peppered VENISON MEDALLIONS were also cooked perfectly and served with Braised Red Cabbage, Celeriac Cream and Lingonberry Mustard Sauce which was a nice change with some mustard flavor to the sauce rather than just the fruit.
Desserts are very "American" here such as Butterscotch Pudding with Cocoa Crisps & Chantilly Cream and Pecan Carrot Cake with Brown Sugar Sour Cream Ice Cream. These are not my style, although they were delish, I could never eat a whole portion. I headed tight for the superb cheese platter which had each cheese served with a House made jam or Chutney and Asian Pears. The divine cheeses were OAK SPRING DERBY from Upperville, VA, Saint Andre, and Latur an Italian sheep, cow, goat combo that I loved...I loved them ALL!
The pears were so fabulous that when I mentioned this Gladys brought over a plate of them for everyone to try.
How perfect a way to end a yummy meal on a special occasion!
