This week, after much delay, Chef Matt Baker opened his gorgeous GRAVITAS in an old tomato canning factory in NE DC in what is now called Ivy City (www.gravitasdc.com) to a select group of diners. D-DAY for the public opening is approximately July 3 as reservations are now being accepted. You need to book FAST, as this beautiful and simple, yet intimate, space, is surely going to be one of the big hits of this year. The décor is raw with a concrete floor and small private dining loft above and lots of exposed pipes and vents. The tables and chairs are ;ight wood with a small bar at the entry with six stools (I love the hooks underneath for purses/manbags/etc.). A large open kitchen hold about half the floor space at the rear, with floor to ceiling windows all around.
Our menu was a set one and everything was amazing from the non-alcoholic Black Cherry Spritz that Samuel kept re-ordering to the exquisite dessert.
The warm breads were excellent and made even more tempting and irresistible with the soft seaweed butter with salt flakes. Sam must have finished off two platters by himself as we had refills twice!
Will also started with the Black Cherry Spritz bit his had gin, while I chose the Black Pepper Vodka Tonic that was refreshing with a hint of pepper. Indeed my only complaint the entire evening was that the drink glasses tend to condensate a lot onto the pretty wooden tables. Wine flowed as well and the Argyle Brut 2014 was a perfect pairing to the Yellow Melon Gazpacho amuse with creme fraiche, basil seeds and purple nasturtium flowers. I am gong to have to start working on summer gazpacho batches at home soon, and this just made me want to try new ideas even more.
The first course was a Sunchoke Veloute with Poached Lobster(without for Sam), Fennel Marmalade, Green Apple and Brown Butter Powder. The novelty of the crispy apple and the powder was fascinating and made for a fun tingle on the tongue while the soup was rich and creamy but never overpowering with lots of lobster chunks all poached to perfection. There are numerous FB photos(all posted on June 15(not the 12th).
There was a choice for the second course and while Sam chose the Poached Morel Mushrooms, Will and I decided to share the same with the other choice, a Yellowfin Tuna Sashimi. The mushrooms definitely won with awesome funghi added to with Glazed Chanterelles, a crispy polenta, parmesan emulsion, garlic aioli and lavender; definitely one of the best mushroom dishes I can recall in ages. The Sashimi came with soy vinaigrette, shaved jalapeno, black vinegar aioli and dehydrated shallot & garlic, and while very tasty, didn't really differ from so many other similar tuna dishes we see these days. I love raw fish, but the mushrooms were truly a heavenly creation, and even Sam agreed (who wont eat my mushroom dishes much anymore at home!). Domaine de Pouy 2106 Sauvignon Blanc from Bordeau was a nice pairing for both dishes as well as the main course. Will & I both chose the Truffle Dusted Diver Scallop with roasted carrot & fennel, snow pea puree, herb oil, sherry juice and chives with shaved black truffle atop. The dish was ideal and the scallop seared sublimely to just the right crispiness; novelty, creativity and just plain good cuisine won here. Samuel loved his Slow Braise Beet with cauliflower puree, horseradish chip, magenta leaves and beet jus; alas no taste for me.
We decided to try the Cotes du Rhone red blend from Chapoutier called "Pic" after the famous multi-Michelin star Anne-Sophie Pic and it was the perfect wine to sip after a superb meal while we anticipated the dessert:
Strawberry "Shortcake" was really a biscuit-like White Chocolate Cake with Roasted Strawberries, Compressed Rhubarb, Basil & Yuzu Sorbet that was truly one of the best desserts I have had in ages.
As you know I am not a big dessert guy, and not a spoon was left in my bowl.
Our server Dwayne was a charm as is all the staff and it was clear they were anxious for this new hot fine dining spot to be open. Grab your reservation and head on in before you can't get one! We'll be heading back again soon for sure.
For those not familiar, Ivy City is just north of the Union Market complex off New York Avenue, NE. While I thought that getting there might be painful, I would suggest a 730pm reservation on weekdays as we had, and then the time from upper NW is way under 1/2 an hour, from Dupont Circle area much less for sure. Don't let the location fool you, as this is bound to be one of the new DC destinations and for now there is plenty of free on street parking! ENJOY!
