As I am alone this week, I am trying three different spots for restaurant week. Two are new to me and one I have not been at for years.
My first stop was the old Nora's on Florida Avenue, NW around the corner from Dupont Circle, just a block away from where I lived for a decade back in the 80's/early 90's.
Nora's has undergone a beautiful overall and now has a cozy bar with some dining spots in the entry room with exposed upper white brick walls in the main rooms and a huge hanging ivy suspended in the large skylight in the center of the room. The room feels cozy and sleek with comfy chairs and banquettes that are well spaced and black and gold tables.
Everyone here is helpful and friendly, and the service is top notch, something that is missing in so many places. I could not help noticing that everyone came by to check on the elderly lady in the table next to mine (I am saying at least 30 times) only to find out she comes several times a week. How nice to have a home away from home when you are alone.
My server, Michael, explained the Restaurant Week menu which is simple with a choice of starter, main and dessert. I was immediately drawn to several things despite Michael's recommendation. Before this I was greeted by Nick the sommelier and was thinking about wines by the glass and then maybe a cocktail, but he was adamant that one of the lowest priced wines on the menu at $54 was a steal. he was right the Muscadet Sevres-et-Marne "La Tour Galus" 2017 from Damien Rineau in the Loire was a superb treat loaded with mineral terroir and a brilliant fish pairing choice.
My first course was the Grilled Black Cod with Sweet & Sour Marinade, Aioli & Grilled Ciabatta. Speaking of ciabatta, there was yummy French baguette and grain bread with soft fresh butter. I should also mention that they have house purified water, which is a must in DC these days! The cod was flaky, and the marinade was made from a "slaw" of sorts with onion, pepper and a tad of fennel as well as topped with greens and the ciabatta was ideal to mop up the marinade and aioli after.
My main course was Grilled Line Caught Swordfish with braised celery, zucchini, kale and a red bell pepper coulis (although Michael told me it was a switch from the glazed kohlrabi, black missions figs and potato puree which the menu had, I forgot!). I loved everything on this dish down to the kale and the entire effect reminded me of how very French in style Chef Frank Ruta's cuisine is. Indeed, the style is a refined French with an American tinge.
Dessert was beyond delicious with a Makrut Lime Posset (think panna cotta) with coconut crumble, lime gel and basil poached peaches, which were worth the whole meal alone. Riccardo, the manager, stopped by to make sure all was good, and I told him I had not been since they opened before Covid and was thrilled with my meal, the wine, the service, the decor and everything and we would be back FOR SURE!
