Tuesday night we joined friends for a fab dinner at THE RED HEN here in Dc where we have been away from for way too long. Chef Mike Friedman cooks some of the meaning Italian food around town with some wonderful spices and an American flair.
Our server Katie was a gem and very helpful as we wanted to try a lot of things but also share plates, which is so easy here indeed. The sommelier, Mike (every other person here is Mike!) also was perfect in guiding us to a French Rose from the Lire 2023 Thibaud Boudignon made from Cabernet Franc and Grolleau Gris (that was new to me, and we just got back from the Loire a month ago!). It was delightful and refreshing and worked with everything as did the Corinto Nero d'Avola "Ypsilon" 2021 from Tenuta di Castellaro in Sicily a yummy red blend that was pretty full bodied to boot.
We settled in for while and my only complaint other than the noise levels (space is all brick and wood) are the very hard wooden chairs. When I mentioned it pillows appeared! We ordered two of the "toasts" which are grilled rustic breads with toppings:
1)Cultured butter with Sea Salt, Shaved Radish and Sicilian anchovies (optional, but really a must!) which of course is a twist on the French offering of radish with butter.
2)Chicken Liver & Foie Gras Mousse with Blueberry "Conserva" and Fresh Thyme
which we had had a month before when Chef Mike cooked at our home and we HAD to have again. It was rich, divine and delish!
We had a starter potion of Grilled Spanish Ocotpus with Crispy Gnocchi alla Romana, Roasted Hazelnut Romesco that packed a nice spice punch and Blue Basil that could have been a main and was again so easy to share.
We split 3 pasta dishes all of which were super. First was GNOCCHETTI with Roasted Corn Fonduta, Chanterelles Mushrooms, spring onion, Jimmy Nardello Peppers, Oregano & Parmigiano which was rich and mild. Moving on to CAMPANELLE with Venetian Duck (did it really come from Venice?) & Prosciutto Ragu, Baby Kale, Rosemary, oregano & Parm which was indeed ideal in the middle of the three. The ragu was perfect. I think we all adored all three, but we loved the SQUID INK LINGUINI with Calamari, Fresno Chili, Garlic, Ginger, White wine, lemon, basil and Pecorino Romano that packed a little punch and was again perfect in the order it came.
Guess what? We were all stuffed and could not even face the dessert menu and waddled home to have a glass of dessert wine!
What a fun night.
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