I was lucky enough to get on ROOSTER & OWL's email list for a series of guest chef tastings here in DC with Michelin starred resident chef Yuan Tang. How did I miss the fact that this place got its star back in 2021! And I also discovered that Chef Tang is one of the first Chinese-American chefs to win a star in this country!
On arrival to Rooster & Owl we were warmly greeted at the door with a glass of chilled cava and taken to our table which was in a quieter corner. I say this as the place can have a loud noise level, added to the fact that there were some large loud groups at this event! we loved our corner and the service everywhere we noticed was truly excellent as was the food, so this calls for a return visit soon to check out the regular tasting menu there! I only wish the chairs were a tad more comfortable!
Friends of the Flock has Chef Erik-Bruner-Yang of Makoto visiting last Wednesday and these two guys cooked up a tasty Asian-influenced and spicy meal that had us raving all night. Our server Renee arrived with a smile, and we said we were interested in ordering a bottle of wine and directed us to the Devium white blend of 45% Roussanne/28% Viognier and 27% Grenache Blanc from Les Collines in Walla Walla, Washington which we loved. It was ideal with all the difference spices and flavors we enjoyed all evening.
FRIED AYU SWEETFISH (flown in from Japan) from Chef Eric was up first layered over Maryland Crab, Sweet Potato leaf and pickled daikon (my pomelo was removed) and these tasty little fired imported whitefish were a true treat while our local crab a great combination!
Tasty Pineapple Bread arrived at the table warm with cultured butter and scallion oil. I love good fresh pineapple but never thought it would make a great savory bread; this is a winner with a saltiness and crustiness that made it so yummy we almost asked for more! Luckily, we did not as so much was yet to arrive!
Chef Yuan gave us his BLUEFIN TUNA TARTARE with strawberry boshi, citrus dashi and caviar. I make great tuna tartare but I see why this dish is a regular on the Rooster & Owl menu. There was a nice heap of Petrossian caviar on the gorgeous raw fish with a fermented strawberry gelee and I think there had to be some wasabi mash for spice?
We were not sure what to expect from Chef Eric with the STUFFED CHICKEN WING as it sounds so unexciting, but stuff it with fermented pork sausage, sticky rice and fermented chili paste and you have an umami blast in your mouth that I would call the "chicken wing on crack." It was so full of flavor and made this a dish I could go back to over and over again.
At some point here, I noticed my wine glass (not quite empty) had been whisked away by an over-attentive server and within seconds, our server Renee had replaced it with a complimentary glass of the same wine (they have by the way a small wine list of which almost all come by the glass for pairings!). About 3 minutes later, the sommelier Greg was apologizing and opening another whole complimentary bottle of the Devium White!
I have heard of good service, but this was above and beyond the call of duty and indeed, cemented the fact that we needed to return again!
No less exciting was Chef Yuan's LOBSTER MAPO TOFU which was explained as a traditional dish but here made with Lobster & Scallops, tofu cavatelli, preserved mustard stem and Sichuan chili oil. Normally beef is used but the shellfish works great and created a fabulous and funky fermented dish that would have been super without the seafood as well for any vegetarian (always thinking of our son--and they have a vegetarian tasting menu here as well!).
The "main" dish was a collaboration of the two chefs and they joked how "he's on top, I'm on the bottom!" with IBERICO CHAR SIU or the "wagyu" of pork charred and presented with Shoyu donburi, ginger scallion and garlic chili crisp in the style of a Japanese rice bowl that was creamy and rich with shoju butter.
Dessert for Will was Chocolate Mousse with Black Sesame Cremeaux and Malted Milk Ice Cream which he adored. Renee explained that there were uncooked sesame seeds in this dish, so I got the tasty MANGO STICKY RICE PAVOLOVA with chili-lime kiwi and Passionfruit-Mango Sorbet. I am not a meringue person, but the flavors were great. To boot, we got strawberry pate a fruit and Salted Caramel Dark Chocolates as a treat making this a truly memorable, exciting and tasty teaming for dinner.
