Water & Wall, the newish Virginia Square restaurant has some really solid, crave-worthy dishes. However, we came away from our first meal there with a little confusion. We ordered beer but got a glass of wine offered only by the bottle. We arrived with excitement about the lambchetta advertised online, but couldn’t find it on the menu. We kept looking for the rest of the cocktail list, but they only offer three vodka drinks in an era when brown booze is the best. The last bit of mystery: Why would a restaurant with water in its name shun fish dishes and opt almost entirely for the world’s fattiest cuts of meat (pork belly, short ribs, sweetbreads,..)?
The Best Thing on the Menu: Duck Confit with Caramelized Brussels Sprouts, Truffle Aioli and Cider Gastrique fits squarely in the world’s fattiest cuts of meat category, but we don’t care. You’ll pick up that bone with zero to no shame to carnivorously grab every last shred of caramelized meat. There’s a glossy, sticky candy like quality to the duck, which gets offset by the creaminess covering the fried Brussels sprouts. This is the best duck confit dish in the DMV bar none.
Water & Wall is Chef Tim Ma’s second restaurant. The engineer-turned-chef’s first spot, Maple Ave is known for its chicken wings, among other tasty things. We’re glad to see the wings made their way onto the menu at Water & Wall too. They’re covered in crème fraiche and Korean red chili paste.
We’ll be back for brunch because that menu looks a little more inspired with its Eggs & Kimchi, Venison Omelet and Pumpkin Buttermilk Pancakes.
Duck confit not your BTM? Share your favorites in the comments section.
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