We have loved going to ART & SOUL (artandsouldc.com) on Capitol Hill for years where it was the creation of Chef Art Smith from Chicago(chef to Oprah), but recently the hotel (now Yotel) was taken over and Chef Danny Sanchez has moved in to helm a totally new menu and design and has created a dining destination for sure.
From the new cocktail list, we tried the Dracarys (Spicy & Dirty) Martini which is named after the fire-breathing dragon on Game of Thrones(Who knew?) and packs a nice spice with the chili & olive infused vodka, dry vermouth, dash of pickle juice and is finished with blue cheese stuffed olives. Autumn in Oax (as in Oaxaca)was another hit with Vida Mezcal, Spiced Pisco Apple Puree, Lime, Cointreau and ancho syrup.
The wine list here is varied, fun and indeed top notch. we started a Barboursville 2020 Viognier Reserve and moved onto a Quinta do Crosto Douro Superior Tinto 2016 which is a superb smooth and full-bodied Portuguese red.
Our server K.C. seemed to anticipate our every need and we got to chat with the new chef, who is a truly generous and sweet guy as he sent us some very nice extra treats:
Houe Made Parker House Rolls come steaming hot and crusted with sea salt and a giant glob of yummy honey butter, while the Hamachi Crudo is seasoned to perfection with Crispy Shallots and dotted with Avocado Mousse but ultimately finished off tableside with a rich divine Horseradish Buttermillk!! If you like sharing try the Charcuterie Platter with tons of meats, cheeses and pickles that is a step above the others we see around town these days.
We also ordered the Fried Brussels Sprouts and Kimchi starter made with Gochujang Aioli, cilantro and more of those yummy crispy shallots. It's a huge portion easily shared by the whole table (and we were 5). The winning starter for me was the Wagyu Beef Tartare that comes with soft grilled Brioche slices and has a soy marinated egg (think soy-cooked just past raw) to break over the tasty beef which is seasoned with Garlic Puree. I could go back for this tartare (not to mention the crudo) every day.
As we had munched some hor's d'oevres at a reception for Glimmerglass Festival just prior, we knew that we could not finish a whole main course. Will and I really wanted the Fried Chicken, and I suggested we get two orders, so we have leftovers for before we go to the theater Saturday night--GENIUS. This was awesome crunchy fried chicken that was brined prior and then set atop a bed of Creme Fraiche Mashed Potatoes with Swiss Chard and heavenly Chicken Gravy. Other mains that were all gone quite quickly were the Moulard Duck Breast with Root Vegetable Gratin, raisins, pomegranate molasses and duck jus; Pan Seared Scallops with Tri-color Cauliflower, Chili Oil, those Crisy Shallots and Sweet Potato Puree. As we had a vegan guest the pasta dish was re-created without dairy and the gorgeous Homemade Tagliatelle came with Roasted Mushrooms, Butternut Squash and Arugula. every dish was indeed presented perfectly and looked like a work of art.
As if all this was not enough, the chef sent out a bottle of Campo Viejo, Brut, Cava with our delicious desserts: Trio of sorbets: Papaya, Lemon & peach; the yummy Tiramisu Parfait which comes in a glass with Coffee-soaked Lady Fingers, Cocoa, Mascarpone mousse and it topped with crunchy Chocolate pearls. Strawberry Bread Pudding is made with brioche, creme anglaise and vanilla ice cream and finally the decadent Chocolate Ganache Tart has a Shortbread crust with Popcorn Brittle and orange whipped cream. I am not a chocoholic, and because it said popcorn, i avoided the dish. we figured this is not popcorn, but the same as the British cinder toffee, which our two Brits in residence loved!
What meal, what a restaurant and indeed a new destination to keep on your restaurant radar here in DC!
