Last night we took the drive to the Mosaic District in nearby Virginia and have to say that at 23 minutes from NW DC it was not bad at all and there is tons of free parking as well. We settled in to our first meal at Requin to discover there were two restaurant week options (3 courses for $35 and four for $45 EXTENDED thru next Sunday) as well as the a la carte menu. Decisions, decisions. I ordered a glass of awesome White Sangria made with Tequila and souped up with fruit garnish or kiwi and honeydew and Will loved his Gin Blossom with Beefeater, Cocchi rosa, lemon, persimmon bitters & cava brut, while Sam tried the Pineapple Lemongrass Soda(he moved on to Coke). We also loved the Bulgarian Rose called Mavrud from Karabunar Winery 2015.
Sam wanted us to share an order of Garlic bread, but chose the Burrata & Tomato Salad to start with pickled onions that he said were superb as well as almond herb pesto and aged balsamic glaze. His main course was a dish similar to one that Chef Jennifer Carrol had made at our home earlier this year: Roasted Wild Mushrooms with Melted Leeks, Pickled Ramps, Snap Peas in a Mushroom-Madeira Jus which he adored along with an order of Garlic & Herb Fries.
Will and I opted for the 4 course choice and I started with the delicious Deviled Lamb Rillettes with macerated Cherries, Pickled Mustard and a nice kick from chili as well. I love rillettes and always get them when they are offered and these were some of the best I can recall recently. Will had the Eggplant & Tomato Ratatouille with Fennel, Garlic, Shallot and Herbs which came warm with small sliced toasted bread (as mine did); apologies that there are no FB photos of these, but there are of the rest!
Next for Will came a heavier dish: Cod Croquettes with harissa aioli with red cabbage kraut and watercress which I was glad I did not order as while they were superb, the portion was very large, rich and of course, fried! He went on to a much lighter main course of Spanish Octopus with Summer Vegetable Couscous Salad, tahini & Feta that was indeed perfect for a warm summer night. I had the orgasmic Baked Oysters with Roasted Garlic & Herb Champagne Cream and went on to the Summer Corn & Sausage Risotto with Pecorino, Charred Tomatoes, parsley Oil & greens which was akin to a creamed corn risotto with great bursting flavors from the sausage, tomatoes, even the greens and don't forget the fresh corn.
Our server Hillary had directed me to this over a heavier dish and I was grateful as it was light and superb. She did a great job with suggestions and help all evening.
Will chose the Strawberry & Blueberry Clafouti with Lemon Curd, toasted Almond Streusel and Chantilly Cream which was also excellent, but I went the cheese route which was beautifully presented with Cherry Mostarda, Fuji Apples, Grapes & Fresh Honeycomb. There were many cheeses to choose from but I let Hillary choose and she did well with a superb Spring Brook Reading raclette and a creamy Camembert fro Soft Bloom.
Chef Jen sent out some yummy cookies which we nibbled on and took the rest home that were all super as well: Chocolate Chip, Rocky Road, Oatmeal Raisin & Snickerdoodle.
It was a yummy meal and a super deal which is extended for another week as so many places have decided to do.
The décor is simple with a huge open kitchen at the side of the restaurant and many tables all well spaced so that folks can enjoy their meals and not be crowded. Kudos to the super nice bathrooms with great music (Kennedy Center Honoree Lionel Richie) but also so clean and with superb scents. While Fairfax is a harder ride on weekdays, I can see us returning on weekends for sure! Chef Jen will also open in SW DC in October at the new Waterfront complex!
