Last night we headed to Foggy Bottom to say our farewells to KINKEAD's where we have been going for close to two decades. It is sad that they must close next week, but the good news is that a new space will open nearby shortly....keep your eyes peeled here!
We wanted to keep traditions and started with OYSTERS (Blue Point from Long Island, Malpeque from Prince Edward Is & Stellar Bay from BC--they were indeed STELLAR!) along with a bottle of POUILLY-FUISSE "Petite Chapelle" 2011 from Mathilde La Fleur which was a great partner for the mollusks.
The bread arrived and as tradition for me, I shmeared the horseradish cocktail sauce from the oysters on the yummy breads and went on to gobble up the cornbread and Irish soda cracker bread, all of which have again been a tradition here.
Samuel gobbled up his FISH & CHIPS, but would not even try the superb Cole Slaw which accompanied them; it was a slightly creamy, yet wonderfully vinegary combo sauce.
Our starters were two long time favorites: for Will the Yucatan TUNA SOUP with Tomatillos, Chiles, Lime, Sour Cream & Tortilla Strips and for me the Jumbo Lump CRAB CAKE with Mustard Creme Fraiche and a Corn Relish with Pickled Green Beans; always winners! The Salad of ROASTED PEAR stuffed with GORGONZOLA, Sherry Vinaigrette, Arugula, Buttery Walnuts, Endive and Aged Balsamic was thorough enjoyed by our guest.
We moved on to a CHATEUNEUF du PAPE Blanc 2011 from La Bastide Saint-Dominique that was a little creamy and totally delish alone or with food, but I had to beg for a glass of the house MALBEC with my main course--the Grilled WHOLE CARIBBEAN RUM & SPICE Marinated RED SNAPPER (which was spicy and tasty indeed) in Banana Leaf with Red Beans, Coconut Rice Cake (a bit sweet), Banana Habanero Ketchup (I adored this) and Pineapple Mango Salsa.
Will went for the Walnut Crusted FLOUNDER with Creamy Horseradish Spinach, Roasted Baby Carrots, Cauliflower Flan and Sherry Beet Sauce. Our guest went very traditional for her farewell with the Pepita Crusted SALMON, Cilantro, Chiles, Crab, Shrimp & Corn Ragout. We enjoyed all our dishes, but were very sad to see them go.
I asked our server Logan which fruit dessert was best (pear,apple or lemon) and she sent me to the Tasting of APPLE with a very mealy Swedish Apple Cake with Almond Cream, Local Apple Cider with Cinnamon Cream and Mini Caramel Apples with Candied Peanuts. I left 90% of the cake, but enjoyed the rest. Will went with the tasty PECAN TART with Brown Sugar, Sour Ice Cream and Maple Creme Anglaise, while Samuel gobbled up the entire Molten CHOCOLATE CAKE with Chocolate Sauce, but would not even taste the fabulous SALTED CARAMEL ICE CREAM, which we all devoured.
It was a sad parting, but we look forward to a new stage in lives of Chef Bob Kinkead and his Executive Chef Jeff Gaetjen will be united again in great food.