Last night I had the pleasure of taking three Wolf Trap Young Artists who
had just sang/played a recital at the Phillips Collection and two of their
spouses to dinner at RIS, where Chef Ris Lacoste just happens to be an opera fan
(www.risdc.com).
It's been way too long since we last went to RIS and a superb time was had
by all. We were escorted to a private dining room for the 6 of us at the rear
and were able to make our own fun quietly or noisily all evening without
bothering anyone!
Our server Celeste was a gem and everything was spot on from each dish to
the timing; we even had two visit by Chef herself!
Badoit is the water here and what a treat it is as that is our favorite on
earth! We ordered some cocktails:
Bloody Wasabi for me which was pretty mild with Kettle One, tomato,
cucumber and wasabi
Ginger Ninja-Old Overholt Rye, Domaine Caton, Ginger & Lime was a
hit
The Murukami Kick was floral with Bourbon, Gin, Black Sesame Orgeat &
Habiki Japanese Whiskey
Our wines were super with a Saint Bris 2013 Burgundy Domaine de Berthiers
from Jean-Claude Dagenau, the father of the very pricy enfant terrible of Loire
wines, which was super with all our fish starters and a
full bodied Elias Mora 2009 Tempranillo Crianza Toro which was great with
the meat or veggie main courses.
Starters were an awesome Crab Cake the size of a medium plate with Summer
Vegetable Slaw, Tartar Sauce, Potato Stix and Pickled Watermelon Rind cut thin
and so tasty.
Fresh Ricotta Gnudi had eggplant fondue, Pine Nuts and a Parmesan-Pesto
Sauce that was rich and divine.
The Signature Scallop Margarita is always a treat with lime, avocado and
tequila ice.
Main courses were largely the American rack of Lamb as that is the Thursday
special and one of the things Chef Ris has always done to perfection. It had two
double chops roasted with some braised lab and a rich creamy feta Potato Gratin,
Spinach and all with a deep rich Shiraz Sauce. Our vegetarian was totally
pleased with the Crown of Cauliflower with Roasted Spaghetti Squash, French
Green Lentils, Raisins, Pine Nuts, Pomegranate, Mint-Lemon Honey and Greek
Yogurt.
Fresh Idaho Trout was perfect and the wondrous Grilled Berkshire PorkChop
with Roasted Corn Pudding, Grilled Peaches, Red Onion, Bacon-Buttermilk Sauce
and a Black berry Catsup was a revelation.
We shared and I preferred the simple Lemon & Blueberries with almond
crust tarte and Wilflower Honey Ice Cream; yet the chocoholics loved the
Butterscotch Pudding with Cocoa Crisp Chantilly Cream and Bittersweet Chocolate
Sorbet.
We literally closed the place and had a truly awesome time.
