Yes, we have been to DINO's IN SHAW many times this year and there is a
good reason. Chef/Owner Dean Gold is a generous, kind and caring guy who knows
what his customers like and always comes through. he has donated many wonderful
charity packages to food events which I work on and is always there himself to
make sure the food is served and properly. Indeed, he was at our home just
several weeks ago to do a package of cocktails and appetizers from March of
Dimes last year! We had a ball. Two of our friends who went to Dino's when it
was in Cleveland Park had not been to the new place, so we dragged them out from
Virginia to Shaw and the 6 of us had a fine evening.
To start, the bread is irresistible with olive oil and ground salt and
pepper, fresh on the table....then we had a superb FUEGO VERDE which is a
habanero infused tequila with house falernum (sweet syrup), lime juice and
agave. It's kind of a margarita without the salt and a big punch. Our wine was a
superb Calabretta (I can't ever recall hearing of this grape prior) from Etna,
Sicily called "Gaio Gaio" Old vines lot g12, which apparently means most of the
grapes are vintage 2012, but a blend is possible, It's a nice smooth wine with
great flavors that worked excellently with both big fish and duck(those were our
mains).
Starting was the always revelatory Deviled Eggs with parma
prosciutto(crispy) anchovy, sriracha aioli and salsa verde; addictive!
Meatballs are always a hit, especially with the kids and I marveled at the
Tomato & Mozzarella Salad (dubbed "not Caprese") as it seemed to have
everything in it.
I started with the "Tuscan Bacon" Pork Belly & Brussels Sprouts which
featured smallish sprouts caramelized to perfection and served with caramelized
onion and saba (balsamic-ish sauce). The crispy belly was superb and the whole
dish a hit.
Will had the Local Basil & Pesto pasta with preserved lemon, local
zucchini & squash with carrots and tomato sauce, which is a paean to local
produce at this time of the year (well, everything at Dino's is!).
If you seek heavier pasta head for the Chinghiale Pappardelle with wild
boar ragu of tomato, burnt soffrito, cocoa,, cream, rosemary and pecorino
pepato.
Samuel loved his Tuscan Pan-Fried Chicken with preserved lemon,
garlic-sage, panko crust, sage pesto and sautéed kale (well, he wouldn't eat the
kale--so we did) which had a wonderful lemony flavor as well.
The chicken was cooked perfectly and spicy and flavorful as well.
His friend had the burger, which came with cheese, even though we asked for
it without...oh well. The both loved the simple vanilla gelato for
dessert.
My main was Polpetto del Tonno or tuna meatballs that were meaty and
flavorful in panko crust with Sephardic tomato sauce that was amazingly
flavorful. The red chard sautéed with preserved lemon and garlic on the side was
beyond superb.
Linguini with Vongole (clams) was simple yet flavorful with tiny tasty
Virginia clams and a white wine garlic and herbs sauce. The Teres Major Steak
(from Shenandoah Valley Beef Co-op) is tasty and superb with salsa verde and
roasted Tuscan potatoes for the carnivores in you.
Only the Duck Breast of heritage Pekin Duck seared rare was a
disappointment as it was more fat than meat, but it's Tuscan Mole sauce was
garlicky and made with red wine, cocoa & dried fruit for a perfect sauce,
alas on not a great meat. The borlotti beans were quite yummy, though.
We were full, but could not resist dessert. Rhubarb Crumble was super as
was the Poached Peach which I had earlier this summer served with yogurt but
just right for breakfast or a light dessert.
My Saffron Panna Cotta with Blackberry poached in Blackberry shrub was
tasty as well, but I prefer a lighter panna cotta and this was quite rich and
thick.
Our server Roberto was attentive and helpful throughout and really made us
feel like he could do anything. This is the reason we always return, not to
mention the dining deals with fixe price dinners, multiple plate options, wine
discounts and more. Check out their website and plan your visit for the best
deals at www.dinoinshaw.com.
