We wanted to get together with some dear friends who have always been friends with us and Roberto Donna, who has settled into his now 8-month old venue in Vienna, VA. It took 2 months of planning and several cancellations, but the four of us got together and many that we loved from the old days at Galileo in DC were there to greet us to boot!
We use the word "Dayenu" at Passover seder meaning "it would have been enough" to revel in what G-d did for us when we left Egypt. Friday night's dinner may not have been that religious, but it was indeed a revelation, and at each step we should have really sung "Dayenu" to Chef Roberto and his awesome team.
As soon as we finished hugging and kissing everyone, prosecco appeared at our table and the gorgeous bread arrived. New in the basket was a roll made with cheese that was a savory cheesy version of a cinnamon roll; we knew we needed to get some to take home for breakfast, and we did-DAYENU!
I was chatting about my plans to take some food/wine/white truffle and more tours to the Dolomites and Piemonte in the fall of 2023 and spotted our fave white from Alto Adige on the menu (I should note we tasted this wine in a zoom wine dinner by Chef Roberto during covid, and he is resuming those soon!):La Manina from Manincor 2020 is a blend of Pinot Bianco, Sauvignon Blanc & Chardonnay that goes with so many dishes. We polished off two bottles, before moving on to a super wonderful "welcome to fall" wine that GM Dmitri suggested, 2014 Campo del Peri Merlot from Tuscany; we all loved it, and it was much less than the wines I was looking at-DAYENU!
Three of us could not resists starting with the Ghiandole, gorgeous veal sweetbreads ever so lightly breaded and served with a Marsala reduction, polenta and polenta foam and rich Chanterelles mushrooms; a memory trip that had us begging for more-DAYNEU. Will had the Octopus with Smoked Potatoes, Tomato Sauce, Radicchio & Arugula that is always a hit.
the pasta here is not to be missed so Will & I decided to split the Pici Cacio e Pepe which is prepared tableside in a huge Pecorino wheel (catch the FB video) and is a divine simple dish with pepper and cheese on Tuscan Pici pasta, thicker or fatter than spaghetti-DAYENU!
We moved on to main courses and the lovely ladies decided to go for the pasta here: Risotto (cause Chef Roberto makes it best!) con Porcini was a monstrous dish of perfectly cooked risotto with mushrooms, porcini foam and Stracchino cheese and Mushroom Fettuccine is its nearby relative smothered with fresh Oregon Chanterelles in a Porcini cram sauce-DAYENU.
Well chose the Guinea Hen Roll made with potato foam, more of those divine Chanterelles and Guinea Hen jus while I adored the Roasted Mulard Duck Breast & Figs with Spinach, Fingerling Potatoes & Carrots in a Vin Cotto Sauce of which I have some for leftovers-DAYENU.
We decided that we should all share one dessert and Will chose the Baked Lemon Ricotta Cake which came as a birthday "treat" with candles as we were betwixt two birthdays at the table-DAYENU!
If this were all not enough, we got take away bags of those amazing peppery grissini which I love with my nightly salads at home-DAYENU.
AND finally, to top it off we had the best server in all Dc that we have known for so many years through so many Roberto dining incarnations--DEBBIE! -DAYENU!!!
We had a superb time reminiscing about the old days with Roberto and his buddies as one of our guests indeed worked for Roberto, and the other for Jean-Louis Palladin. A wealth of foodies at one table in a restaurant where food is indeed revered and a revelation!
We had a superb time reminiscing about the old days with Roberto and his buddies as one of our guests indeed worked for Roberto, and the other for Jean-Louis Palladin. A wealth of foodies at one table in a restaurant where food is indeed revered and a revelation!
