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.