WASH March 2016 : Page 138

FOOD & DR INK t re n d The Caviar Fiola The restaurant’s three-course tasting, graced with a glass of Pol Roger Champagne ($40), includes medium-grained Siberian caviar on white-bean puree and surrounded by slices of scallop crudo; black-grained traditional caviar from 12-year-old white sturgeon, spooned atop creamy burrata; Royal Ossetra, fattier and richer because the roe is closer to the head—keeping company with gnocchi in olive oil emulsion. Three-course tasting, $150, 601 Pennsylvania Ave. NW, 202.628.2888, fi oladc.com Marcel’s TRIPLE THREAT The three-course tasting menu at Fiola includes Siberian and Royal Ossetra caviar. The caviar presentation here is worthy of the restaurant’s fi ne-dining bona fi des. Choose from Petrossian’s Tzar Imperial Transmontanus ($130) farmed in California, certifi ed organic Royal Ossetra ($140) from British Columbia or a Starlet Beluga ($150) hybrid caviar from Russia. They all get the royal treatment: blinis, capers, chopped egg, red onion, chive, toast points and, if you’re smart, a Dom Pérignon ($50) pairing. 2401 Pennsylvania Ave. NW, 202.296.1166, marcelsdc.com 701 Restaurant These DC restaurants put caviar front-and-center this spring. By David Hagedorn // Photography by Greg Powers EGGING YOU ON Show me a person who says he doesn’t like caviar, and I’ll show you someone who hasn’t tasted good caviar, the luscious roe harvested from the noble prehistoric sturgeon. Here are our favorite places to nd Beluga, Starlet, Ossetra and Sevruga caviar—with Champagne or vodka, naturally. Chef Benjamin Lambert and owner Ashok Bajaj ran a special Petrossian American caviar tasting during the holidays that was so popular they decided to extend it through March. The array includes scallop shells harboring spoonfuls of Tsar Imperial Ossetra, Royal Transmontanus, bright-orange trout roe and lime-green-colored tobiko wasabi roe. The splendid accompaniments are chopped egg, creme fraiche, red onions, potato blinis, rice-fl our doughnuts, deviled quail eggs and a glass of bubbles or Boyd & Blair potato vodka. Four sampler caviars with Champagne, $45, 701 Pennsylvania Ave. NW, 202.393.0701, 701restaurant.com 138 DC M A R C H 2 0 1 6

Food & Drink Trend

David Hagedorn

EGGING YOU ON

These DC restaurants put caviar front-and-center this spring.

Show me a person who says he doesn't like caviar, and I'll show you someone who hasn't tasted good caviar, the luscious roe harvested from the noble prehistoric sturgeon. Here are our favorite places to find Beluga, Starlet, Ossetra and Sevruga caviar—with Champagne or vodka, naturally.

The Caviar

Fiola

The restaurant's three-course tasting, graced with a glass of Po Roger Champagne ($40), includes medium-grained Siberian caviar on white-bean puree and surrounded by slices of scallop crudo; blackgrained traditional caviar from 12-year-old white sturgeon, spooned atop creamy burrata; Royal Ossetra, fattier and richer because the roe is closer to the head—keeping company with gnocchi in olive oil emulsion. Three-course tasting, $150, 601 Pennsylvania Ave. NW,202. 628.2888, fioladc.com

Marcel's

The caviar presentation here is worthy of the restaurant's finedining bona fides. Choose from Petrossian's Tzar Imperial Transmontanus ($130) farmed in California, certified organic Royal Ossetra ($140) from British Columbia or a Starlet Beluga ($ 150) hybrid caviar from Russia. They all get the royal treatment: blinis, capers, chopped egg, red onion, chive, toast points and, if you're smart, a Dom Perignon ($50) pairing. 2401 Pennsylvania Ave. NW,202. 2961166, marcelsdc.com

701 Restaurant

Chef Benjamin Lambert and owner Ashok Bajaj ran a special Petrossian American caviar tasting during the holidays that was so popular they decided to extend it through March. The array includes scallop shells harboring spoonfuls of Tsar Imperial Ossetra, Royal Transmontanus, bright-orange trout roe and lime-green-colored tobiko wasabi roe. The splendid accompaniments are chopped egg, creme fraiche, red onions, potato blinis, rice-flour doughnuts, deviled quail eggs and a glass of bubbles or Boyd & Blair potato vodka. Four sampler caviars with Champagne, $45, 701 Pennsylvania Ave. NW,202. 393.0701, 70lrestaurant.com

Read the full article at http://digital.modernluxury.com/article/Food+%26+Drink+Trend/2413770/292271/article.html.

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