We had the pleasure of meeting Chef Matt Baker several years ago at a the March of Dimes Signature Chefs(which he will be serving at tonight!) and I listened to his fabulous plans to open a fine dining place in the newly upgraded Ivy City in NE DC. It took him a year and he finally opened last year and we knew that this was going to be a special place.
Well, three weeks ago the Michelin folks awarded him his first star(I am sure more will come!) and we had the pleasure of returning there a week ago for his amazing tasting menu(you actually choose the courses if you prefer!). Three of us chose different plates with wine pairings as well and virtually every dish was superb(there was one or two minor flaws, which we mentioned and he noted with grace!).
We arrived to sip Mirabelle Brut Rose from Schramsberg, which I always forget is a wonderful sparkling wine producer in California. We also ordered cocktails and the "Fear of Flying" was a yummy mix of tequila, lime, soda, basil and Szechuan pepper syrup(more spice would have been even better). The fresh basil in the glass gave it an intense nose and truly refreshing flavor.
Evry course was served with precision by the team headed by Andrea, and the paired wines were poured timely by Sommelier/Manager Dave Kurka(and refilled when asked as well!), who has introduced a brilliant and varied and EXCITING wine list to boot! This is truly the best you can ask of a tasting evening of fine dining in DC I can recall.
Amuses arrived in the form of an Arancini with Basil pesto and Crostini with Tuna confit, black vinegar, nasturtium and basil. Our friend does not like fish, so she got duck breast with ginger on her crostini!
There was superb hot Focaccia, but I adored the Parker House Rolls with butter & fleur de sel!!
The first course for Will & I was a magnificent RAZOR CLAM Seviche with grilled onions, fall apple, beets...this was really a razor clam with a huge seafood salad on top that was truly amazing. Our friend, Liz, had the Fall Vegetable Salad which was a plethora of herbs, goat cheese espuma, beets, radish, heirloom carros in a white wine vinaigrette. Nothing but raves! Mas Cantal Antistiana "Els Corteis" 2017 Xarel-lo from Pinedes in Spain that we all agreed was simply perfect.
The next course for me was Butter Poached Maine Lobster with Crispy Sweetbreads, Yellow Corn, Potato Espuma(not your Charlie Trotter espuma), & Tarragon that I have to say was one of the best lobster dishes I have EVER had. It easily gets an OMG star(or two!).Liz, in a brave move, opted for the Pan-Seared Line Caught Tuna with Caramelized Cauliflower Puree, Crispy Kale, Golden Raisin Aigre- Doux & Black Olive Gastrique...and she loved it. The wine was a Serrau "Sciala" Vermentino 2016.
Next, I had the Burgundy Escargots & Sardinian Fregola which was yummy but huge(so I had a take-away for lunch the next day). Will went for the Steamed Wild Swordfish with Cuttlefish & Scallion Salad, Forbideen Rice, Chorizo Confit & Grape-Almond Foam which he thought was a bit odd. Liz chose the Braised Beet(a veggie main actually) with Cauliflower Horseradish Puree and Beet Demi-Glaze that she truly was in awe of. This was all paired with an excellent Barbera d'Alba 2016 from Ruvei.
The "main" courses were all superb with Liz having the Slow Roasted Chicken Roulade with Duck Confit Mousse, Chickpea Panisse Cake, Glazed Cippolini Onions, Celery Root Puree and Black Truffle Jus. Will went with the Coffee & Cardamom Crusted Venison, with Koji Fermented Farro, Parsnip Butter Sauce Verjus. Will thought it was a tad salty, but not the case with my Roasted Pheasant in Lavender Honey Glaze with Bitter Greens, Ginger Cake and Huckleberry Gastrique. The excellent wine was a Portuguese Tempranillo 2016 "Art Terra" from Amphora in Sao Miguel.
We opted for one cheese course to share and they were all novel and delish:
Providence -North Carolina goat, Mimolette -French cow, Lu Tur-Italian goat,sheep cow and Blu di Bufala Italian buffalo, while the Quadrello di Bufala was Italian but not Buffalo!!
Poire Bordelete pear cider was a sparkling break with acidity that cut the cheese. These came with kiwi curry jam and vadouvin, sour cherry and blackberry lemon grass(did I get that all right?)
Dessert--a must!
Corn & Berries is a Ginger Semifreddo with Blackberry Veil, Sweet Corn Cream, Caramel Powder, Blackberries and Brown butter. If that doesn't sound amazing try the Apple Tarte Tatin with Caramel Roasted apples, cardamom pudding in a candied puff pastry! Yes it's deconstruction in work, so maybe you want more guts, then have the Rocky Road with Chocolate Sable, Vanilla Marshmallow, Praline Crunch and Cocoa Nib Tuille. They're all wonderful and then came cookies of Chocolate Sable as well as Lychee Marshmallows and Frozen Lime Mousse to send us home.
This is a real amazing journey for folks who love to dine and the staff makes the journey 1st class the whole way!
