The Best Thing on the Menu at RAMMY Finalist Restaurants

Photo credit: David Claypool

Representatives from New Restaurant of the Year finalists. Photo credit: David Claypool.

The finalists for the 2015 RAMMY awards are out. See who received nods advancing them as contenders to win a RAMMY on June 7. As a reminder, only members of the Restaurant Association of Metropolitan Washington (RAMW) are eligible, and some categories disqualify those who’ve won in the past five years. Click on the links to see the Best Thing on the Menu!

New Restaurant of the Year: 

·       Crane & Turtle 

·       Fiola Mare

·       The Partisan

·       Republic

·       TICO 

Formal Fine Dining Restaurant of the Year:

·       Marcel’s by Robert Wiedmaier

·       minibar by José Andrés

·       Rasika 

·       The Restaurant at Patowmack Farm

·       Trummer’s on Main

Chef of the Year:

·       Victor Albisu – Del Campo

·       Nathan Anda and Ed Witt – The Partisan

·       Cedric Maupillier – Mintwood Place

·       Marjorie Meek-Bradley – Ripple, Roofers Union

·       Johnny Spero  – minibar by José Andrés

Favorite Gathering Place of the Year:

·       Bar Pilar

·       Cashion’s Eat Place

·       ChurchKey

·       Et Voila!

·       Evening Star Café

Upscale Casual Brunch: 

·       Birch & Barley

·       Kapnos – DC

·       Le Diplomate

·       The Restaurant at Patowmack Farm

·       Seasons at The Four Seasons

Everyday Casual Brunch:

·       Beuchert’s Saloon

·       The Daily Dish

·       DGS Delicatessen

·       Duke’s Grocery

·       The Liberty Tavern

Favorite Fast Bites: 

·       Cava Grill – Bethesda Row

·       DCity Smokehouse

·       G by Mike Isabella

·       Pete’s New Haven Style Apizza – Friendship Heights

·       Red Apron Butcher – Union Market

Cocktail Program of the Year: 

·       2 Birds, 1 Stone

·       barmini by José Andrés

·       Bourbon Steak

·       Iron Gate

·       Trummer’s on Main

Beer Program of the Year:

·       The Arsenal at Bluejacket

·       Brasserie Beck

·       Granville Moore’s

·       Mad Fox Brewing Company

·       Pizzeria Paradiso – Georgetown

Wine Program of the Year: 

·       Charlie Palmer Steak

·       Fiola

·       Iron Gate

·       Proof

·       The Red Hen

Service Program of the Year: 

·       Bourbon Steak

·       Fiola

·       Marcel’s by Robert Wiedmaier

·       Rasika 

·       The Restaurant at Patowmack Farm

Pastry Chef of the Year: 

·       Agnes Chin – The Grill Room, Capella Hotel

·       Naomi Gallego – Blue Duck Tavern

·       Kendra Grieco – Fiola

·       Michelle Poteaux – Bastille

·       Susan Wallace – BlackSalt Fish Market & Restaurant

Rising Culinary Star of the Year: 

·       Austin Fausett – Trummer’s on Main

·       Tim Ma – Maple Ave Restaurant, Water & Wall

·       Harper McClure – BRABO by Robert Wiedmaier

·       George Pagonis – Kapnos DC

·       Danny Wells – Republic

Everyday Casual Restaurant of the Year:

·       DGS Delicatessen

·       Granville Moore’s

·       Hank’s Oyster Bar – Capitol Hill

·       Hill Country Barbecue Market

·       Ted’s Bulletin – Capitol Hill

Upscale Casual Restaurant of the Year:

·       Birch & Barley

·       Maple Ave Restaurant

·       Mintwood Place

·       Proof

·       Vermilion

Regional Food and Beverage Producer of the Year: 

·       Catoctin Creek Distilling Company

·       DC Brau Brewing Company

·       Dolci Gelati

·       Early Mountain Vineyards

·       New Columbia Distillers

Restaurateur of the Year: 

·       José Andrés and Rob Wilder – ThinkFoodGroup

·       Mike Isabella – Mike Isabella Concepts

·       Fabio and Maria Trabocchi – Fiola, Casa Luca, Fiola Mare

·       Jeff Tunks, David Wizenberg, Gus DiMillo – Passion Food Hospitality

·       Robert Wiedmaier, Brian McBride, Frank Shull, and Joe Lively – RW Restaurant Group

DBGB Kitchen and Bar: Thai Sausage

Sausage Duo
Guest post by Aaron Tidman

In June 2013, when Daniel Boulud first announced that he signed a lease to open a local branch of his DBGB Kitchen + Bar at CityCenterDC, the entire DC culinary community gasped and began the countdown to opening day. That day arrived with much fanfare on September 13, following two pre-opening receptions – one for the residents of CityCenterDC (wooing neighbors is always a smart move) and one for media, local chefs, and friends. José Andrés, Patrick O’Connell, Nora Pouillon, Carla Hall and Ris Lacoste were in the house.

There’s already a DBGB in New York, so Boulud and Executive Chef Ed Scarpone put a DC spin on the menu with dishes like “The Crabbie,” a local nod to the Chesapeake. It consists of a perfectly cooked, juicy beef patty topped with a Maryland crab cake. Although this burger could compete as one of the best in DC, Maryland natives like myself have particularly high standards when it comes to crab cakes, and the thin layer of crab got a little lost.

Other dishes follow in the tradition of a proper French bistro, including Tarte Flambée, Oeufs Mimosa, and Coq au Vin. But, The Best Thing on the Menu is surprisingly: the homemade Thai sausage. All of their homemade sausages are stunners, but the pork-based Thai version stands out thanks to lemongrass, red curry, green papaya slaw with peanuts, basil fried rice, and a quail egg.

We also liked the Vermont (a pork and cheddar sausage with hash browns and a red onion crème fraîche, which tasted like an upscale baked potato with the fixins’), the Tunisienne (lamb and mint merguez with harissa lemon braised spinach and chickpeas), and the Boudin Blanc (truffled pork sausage with apple and pommes mousseline). Order a sausage duo (or two!) so you can sample more than one at a time.

Baked Alaska

Find that second stomach of yours when it comes time for dessert because Boulud’s Baked Alaska competes for the Best Thing on the Menu title. A perfectly molded trio of pistachio and vanilla ice cream plus raspberry sorbet is flambéed tableside using chartreuse. (We requested extra chartreuse for greater effect.) The servers are well trained, but trim your eyebrows before you order this finale. If you’re a chocolate lover, try the Chocolate-Chocolate, a sundae with chocolate chip cookies, chocolate truffle cocoa nibs, chocolate fudge, and chocolate whipped cream. It’s like taking the Acela straight to heaven.

One last note – Caroline Bowker, DBGB CityCenter’s new sommelier and bar beverage director, has done a wonderful job of putting together a cocktail and wine list that both pays homage to DBGB’s French roots and incorporates domestic selections – including one of our local favorites from Virginia, RdV Vineyards – that pair well with the restaurant’s dishes.

Aaron and Boulud

Special guest post by Aaron Tidman, pictured above with Boulud. Follow Aaron’s adventures @atidman.

DBGB Kitchen and Bar is located at 931 H Street NW, Washington, DC 20001. 

Thai sausage not your BTM? Share your favorites in the comments section.

Sushi Taro: Kaiseki Edition

Sushi Set 1

Tasting menus are all over town, whether at supper clubs, pop-ups or even grocery stores (Glen’s Garden Market!) But what about the OG (original gangster) of tasting menus? We’re talking about kaiseki, a multi-course, visually stunning display of the best Japanese cuisine has to offer.

somen noodles

Modern kaiseki, like the kind on offer at Sushi Taro, pulls from many historical and cultural references including imperial court cuisine, meals devoured by samurai warriors, the Japanese tea ceremony and healthy Buddhist temple fare. If you decide to take this adventure in the care of Chef Nobu Yamazaki, you will face a choice of four different kaiseki tasting menus: Traditional, sushi, suppon (soft shell turtle!), or wagyu beef/lobster surf and turf.

Unless you have yen to burn, the traditional or sushi kaiseki courses are your best bets. We couldn’t decide…so instead, we bring you the tale of two kaisekis. Here are their merits:

Sushi Tasting:

Sushi Set 2

+ You’ll get to try types of nigiri you’d never think to order like succulent sweet shrimp, bursting ikura or raw abalone.

+Your nigiri sushi comes with a paintbrush and premium soy sauce so you can embrace your inner artist.

Ichigo Daifuku

+ Your dessert choice includes ichigo daifuku (a fresh strawberry lovingly wrapped in mochi) which is arguably the best dessert on earth (zero hyperbole here).

Kaiseki Tasting:

Hassun

+ You are privy to the “hassun” a hodgepodge of morsels arranged to look like a landscape in miniature.

+ If you’re a big eater and it takes a lot to fill you up, take comfort knowing that the traditional kaiseki has an entrée-sized finale. In this case it was pork belly shabu-shabu. Diners whisk raw slices of thinly sliced meat through a hot pot of delectable spicy soup before drinking the broth at the end.

+ At the end you’re asked to select your final sushi course from the menu. Only the traditional kaiseki menu allows you to choose a roll, like the Best Thing on the Menu: spicy spider roll.

Verdict? Go with a friend and get both – they actually let you do that. If you ask really nicely, they’ll even give you a sharp knife to slice nigiri sushi in half. Just ignore the stares and head shakes from the Japanese embassy officers seated at the adjacent table; they’ve never seen such things.

Click here for more photos from the meal. Learn more about Sushi Taro’s kaiseki options.

The Best Things About #WestEndWednesdays

Westend Bistro Veal

There’s a new bar crawl in town and it has NOTHING to do with souvenir cups, beads, costumes or hooking up with strangers. Rather, you’ll drink exquisite wine paired with food from four standout restaurants in the West End. It goes by the hashtag #WestEndWednesdays and hopes to serve as the solution to a very specific problem: The dramatic explosion of 14th Street, Shaw and H Street coupled with the consistency of old standbys like Penn Quarter and Dupont Circle. These factors have bumped the West End section of our city outside the top five neighborhood dining destinations, and for no good reason.

#WestendWednesdays is a four-stop progressive dinner. April’s follows the path of hors d’oeuvres at Marcel’s followed by an appetizer at Ris, main course at Westend Bistro and dessert at Blue Duck Tavern. Each month the order rotates. Sorry for those who live and die by Blue Duck Tavern’s apple pie.

Ris

Standouts on the April menu include roasted veal loin with foie gras ravioli from Westend Bistro and a Portuguese seafood stew from Ris. If these sound appetizing, it’s a shame. April is sold out, and most #WestEndWednesday dishes are off-menu. But based on the expert preparation and creative wine pairings, May is promising too.

Tickets for May go on sale April 2nd at 10:00am and cost $100 before tax and gratuity. In order to retain an air of exclusivity, #WestEndWednesdays are capped at 12 diners. You’ll eat together at a communal table, so brush up on your schmoozing skills. Tickets for May will be available here: https://www.giftrocker.com/secure/events/?c=westendwednesdays&b=Y&q=gt1586

Best Thing at the Party: Sugar and Champagne

Sugar and Champagne

More than a hundred dogs sniffed each other, got gourmet treats and snuck gelato licks from their two-legged companions at the Washington Humane Society’s fundraiser Sugar and Champagne. There were 800 people  in attendance for the event at the Ronald Reagan Building and
International Trade Center. Yes, dogs were allowed inside of one of DC’s most prestigious venues. So let’s get to it, the food that is.

Founding Farmers panna cotta

The Best Thing at the Party: Sweet Corn Panna Cotta with Bacon Blueberry Sauce was made by none other than the team from Founding Farmers. They always use bacon really well and have a knack for bringing out the best in fresh produce, so it’s not a surprise that they took the cake. Well maybe not the cake…those accolades belong to Baklava Couture.

Baklava Couture Cake

Their semolina cake with hat tips to baklava’s sticky, crunchy texture was the perfect bite. They got my gold coin in the cake vote. You can find Baklava Couture products at FRESHFARM Markets (seasonal), Todd Gray’s Muse Cafe at the Corcoran Gallery of Art and The Mediterranean Way.

Bacon Candy

Finally, we’d like to call out the very best contraband at the party (those in violation shall remain nameless). The bacon candy on a stick was otherworldly. Mmmm – thick cut and covered in a syrupy, caramelized glaze. OMGet me some more. Bacon and other meat products were apparently banned, due to the stir it would create among the four leggers. Whoops.

Click here for more pictures from the event. Click here to learn about pet adoption.

Sweet Corn Panna Cotta not The Best Thing at the Party? Share your favorites in the comments section.

BTMMY Award Winners

We’re pleased to present the winners of the first ever BTMMY awards. Not to get foodie sentimental, but this has been such a fun year of openings, trends, expansions and events. We’re really lucky to be District diners. Thanks to everyone who voted for their favorite restaurants, bars, chefs, etc.

Now, for the winners:

BTMMY Best Restaurant

Best Restaurant— Rasika

It seems we are curry craving, truffle nan hoarding, palak chaat junkies that can’t get enough of upscale Indian with a twist courtesy of Ashok Bajaj’s culinary empire. Congrats to Executive Chef Vikram Sunderam and his team for churning our consistent, flavorful food that has found a home in the hearts of DC foodies.

Here’s what to get when you go.

BTMMY New Restaurant

Best New Restaurant— Roses Luxury

DC can’t get enough of this Barracks Row newcomer that doesn’t take itself too seriously—between bold instructions on the menu to uncommon food combinations like strawberry pasta—it’s a blast. But, make it a Monday/Tuesday kind of thing because with all the accolades pouring in, and a no reservation policy, it’s bound to be packed. Order the octopus and the brisket. Better yet, bring a group of four and see if you can conquer the whole menu.

BTMMY Best Chef

Chef that is Absolutely Crushing it—Bart Vandaele

Yes, DC is a sucker for celebrity chefs. But we’re willing to bank on Bart Vandaele gaining your votes for other reasons—like his pulled pork stuffed cornbread waffle topped with avocado and a fried egg at B TOO or his Hoegaarden mussels at Belga Cafe. Fun fact, B TOO now does breakfast, just dodge the morning construction taking place out front.

Here’s what to get when you go B TOO.

BTMMY Cocktails

Best Cocktails—The Passenger/Columbia Room

Derek Brown is a force to be reckoned with when it comes to what’s in his shaker. From unique creations to a knack for personalizing cocktails with a guest’s preferences in mind, he continues to come out on top of the imbibing scene. His bar bartending team at The Passenger/Columbia Room is top notch. Make a reservation for the cocktail tasting menu so you can check an item off your DC imbibing bucket list.

BTMMY Beer Garden

Beer Garden— Biergarten Haus

H Street wins out in this category. Biergarten Haus decidedly came in as the beer garden you spent your summer at. And, it doesn’t have to end. The patio is open all year long, thanks to some sturdy heaters. So make your way through some Paulaner, Hofbräu, Franziskaner and other favorites.

BTMMY Sandwich

Hangover Curing Sandwich—Taylor Gourmet

Want to reverse the damages from last night and set yourself up for a great ‘lil Sunday? Start your day with a breakfast hoagie, or just about any hoagie, from Taylor Gourmet. There’s just something special about a sloppy, saucy sandwich with Philly roots that gives you back the spring in your step.

Here’s what to get when you go.

And finally, special congratulations to Julia H. for winning the random drawing for the $200 gift card to Jose Andres restaurants. Next year we’ll be back with bigger and better prizes. Thanks again to everyone who voted.

Graphic design by Curtis Rogers. 

DC’s Top Food and Drink Trends 2013

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A food blogger’s log of top trends in our nation’s capital, based on too many meals to count. As Heidi would say, you’re either in or you’re out!

Chez Billy Saucisse Merguez

Chez Billy

1. Small plates: You either love them or you hate them, especially if you live and eat on 14th Street. But one thing’s for sure, small plate hate and continued complaining about them is in vogue. Good places to get full-size meals? Chez Billy, West End Bistro, Poste and Table.

Spraga's Brisket

Sbraga

2. Brisket is back. Done right, this cut of meat can steal the show. Where to get it in DC? Roses Luxury, DCity Smokehouse and Garden District. It is also the Best Thing on the Menu at Philly’s Sbraga.

DSC_0521

Del Campo

3. Fernet is having a renaissance. Try it and you’ll taste hints of eucalyptus, saffron, cardamom and chamomile. Most popular in Italy and Argentina, fernet is typically mixed with soda water or it can be used in cocktails as a form of bitters. In DC, you can try it at Del Campo and Urbana.

FB

4. New restaurants are forgoing traditional websites and are opting instead for robust Facebook pages. Or, restaurants are choosing to create a simple single page, meant solely to point you to their social media accounts. This is such a smart money saver. There’s no need to pay an IT company to build and maintain a website when Facebook has built-in infrastructure for diners to interact with their favorite restaurants. Our new favorite spot, Mockingbird Hill, is one example: Their simple web page vs. their Facebook page.

Shaw DC

5. Shaw has become THE neighborhood for new restaurants, including Eat the Rich, Dacha Beer Garden, Mockingbird Hill, Thally, Table and more.

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Casa Luca

6. More than a handful of restaurants are jumping on the charcuterie bandwagon. A trend many enjoy, but others skip due to the availability of fine meat and cheese selections at gourmet grocery stores. If you’re pro-charcuterie visit: Casa Luca, The Pig, Churchkey/Birch and Barley, Proof, Urbana, Vinoteca and Etto.

DSC_0733

Revive Catering

7. Waffles are crushing it, sorry cronuts. DC has some of the best waffles to offer the world including Revive Catering’s red velvet chicken and waffles, B TOO’s blood sausage stuffed waffle and Brasserie Beck’s gingerbread waffle.

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Petworth Citizen

8. Cosmos and appletinis are out. Prohibition era cocktails are in. Big name Founding Farmers has 11 different prohibition era inspired cocktails like a Sazerac and a New York Sour. Then there are places like The Gibson, PX, The Passenger/Columbia Room, Bar Charley and Petworth Citizen.

Oyamel Fried Egg

Oyamel

9. Remember being twelve years old and requesting breakfast for dinner for your birthday? Fortunately, you can relive this small joy by visiting several DC restaurants. Ted’s Bulletin serves breakfast all day long, Oyamel has a killer egg dish and DGS serves “Benedictberg” well into the night.

DSC_0425

Taylor Gourmet

10. Whether you’re curing a hangover, fueling your marathon (or 5K!) training, or just gearing up for a Sunday on the couch watching football, monster sandwiches are the answer. The arrival of spots like Duke’s Grocery and food trucks like SUNdeVICH plus the continued awesomeness of Taylor Gourmet and Stachowski Market & Deli means you’ll never be without a good sando in hando.

Got a trend you’d like to share? Let us hear it in the comments section! Plus, see where we ate in 2013.

The Best Thing at the Party: Chefs for Equality

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The scene: Chefs and mixologists in every direction in a Ritz-Carlton ballroom studded with silver and red. Cakes that could win a competition, super tall drag queens, a silent auction with killer prizes and TIM GUNN! The Human Rights Campaign’s second annual Chefs for Equality event was spirited and extravagant. After all, there’s a lot to celebrate this year with the striking down of DOMA!

But as always with Best Thing on the Menu, we care first and foremost about the food. After sampling truffled this and that (including popcorn from the Inn at Little Washington!), a couple warm soups in little cardboard cups, boozy fudgsicles and too many canapés to count, a clear winner emerged.

Pabu Happy Spoon

The Best Thing at the Party was, without a doubt, Pabu’s Happy Spoon: Beau Soleil Oyster with Uni, Ikura, Tobiko and a Ponzu Crème Fraîche. This mouthful of raw seafood tastes like someone scooped out a little slice of Tsukiji Market in Tokyo. The uni flavor overwhelms but the texture and sweetness of the Pop Rocks-like tobiko and ikura complete the bite. This was by far the most delicate, complex, decadent dish of the night. We had more than our fill of spoons; we’re to blame if they ran out.

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We are now officially inspired to head to Baltimore to visit Executive Chef Jonah Kim and the rest of the team at Pabu. It’s so much more than sushi! They have some of our favorite Japanese dishes including okonomiyaki, miso-glazed nasu (eggplant), Nagoya-style chicken wings and more. Loved grilled food? They even have authentic robatayaki cuisine grilled over Japanese white oak. Oh, and you can get the Happy Spoon! It’s on their regular dinner menu. If you’re a first time Japanese food consumer, take the guesswork out of it and get the Satori tasting menu for under $50.

Oh, and in case you’re curious, the mini Pop-Tart from Ted’s Bulletin was The Best Thing in the Swag Bag (BTSB)!

Pabu’s Happy Spoon not the Best Thing at the Party? Share your favorites in the comments section and definitely get tickets next year.

Prepared Meals Fit for a Foodie

In this special edition, we talk BPM instead of BTM. Prepared meals in this city have come a long way. Though often stigmatized as being flavorless, unimaginative, full of preservatives and sodium and other dining deadly sins, this is no longer the case. So who’s the best out there? What do they offer? Is it worth the price? Where can you get meals? BTM is here to help.

The BPM (Best Prepared Meals) come from Power Supply, which started out as a meal delivery service responding to the paleo diet craze in the Crossfit community. Paleo’s pretty much what it sounds like … you eat like a stone age, hunter/gatherer caveman. Lean proteins, veggies, nuts and (some) fruits. No dairy, no gluten, no added sugar, no beans, no no no no no. This sounds seriously limiting, so the fact that a small local business found a way to make this absolutely delectable is astounding.

Recognizing that there are many ways to eat healthy, Power Supply recently expanded to offer two new lines. The “mixitarian” line is paleo-inspired, but incorporates “good” grains like nutty quinoa and hearty brown rice, while the vegetarian line is well, vegetarian. We put our money where our mouth is spent a week eating the mixitarian meals below.

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Roasted Chicken Salad with Strawberries, Onions and Almonds

Power Supply is highly customizable. Each week, you take a look at the menu and decide if you want to order lunches, dinners or go all out and order lunches and dinners. Going out of town the second half of the week? No problem, you can choose to get three meals a week instead of five. Monday, Tuesday and Wednesday meals are delivered Monday mornings and Thursday and Friday meals are delivered Thursday mornings.

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Vietnamese Spicy Cabbage and Chicken Salad

Where are they delivered to you’re wondering? Your local gym. Even if you’re not a member of a gym, simply look at Power Supply’s list of participating locations and find the gym that’s closest to you. You select your location when using their easy online ordering system.

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Beef Stroganoff Spaghetti Squash

Regardless of the line (mixitarian, vegetarian or paleo) Power Supply gets creative with their ingredients and menus, drawing from flavors from around the world. We love when they do takes on African peri-peri, Japanese bento boxes, Mexican rice bowls (made out of cauliflower rice of course) and more. Protein wise, in addition to the traditional chicken, beef and pork, Power Supply changes it up with bison, fish and shrimp dishes. This Beef Stroganoff, for example, creatively uses spaghetti squash as impostor noodles and the creaminess comes from coconut milk.

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Pineapple Stuffed Chorizo Burgers with Side Salad

We’re nearing the end here, so it’s probably time to talk about cost. These five meals cost us $66 bucks. That’s about $13 a meal. It’s a little less if you set up a recurring order. Before you stop reading, consider how much money you spend on groceries to pack lunches that you end up throwing out at week’s end because of impromptu lunch meetings or trips out of town. Addicted to Seamless.com or that build-your-own bibim-bap place across the street? Dining out adds up as well. What you’re getting with these meals is value, variety, nutrition and convenience.

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Jerk Chicken and Papaya Salad

If you can’t tell already, we’re smitten with Power Supply. Truth be told, we subsist on their meals when we’re not trying DC’s latest and greatest food for Best Thing on the Menu. One last added bonus for our gluten-free friends? All three of Power Supply’s lines are gluten free.

Check out current menus:

Click here for strict paleo.

Click here for paleo-inspired mixitarian meals.

Click here and scroll down for vegetarian.

Power Supply not your BPM (Best Prepared Meals)? Share your favorite prepared meal company in the comments section.

Zentan: The Other Side of the Menu

If you haven’t visited Zentan recently, you haven’t experienced Zentan reloaded. Executive Chef Jennifer Nguyen who has experience at Pod, Buddakan and Morimoto in her back pocket has turbo-charged and transformed the menu with innovative takes on classic Japanese cuisine.

Hamachi Sashimi

Hamachi Sashimi

Two years in Japan taught us that there is so much more to Japanese food than sushi, which is why you need at least two trips to Zentan to truly get the full experience. One night, make a meal out of their spy themed sushi rolls and outside-the-box nigiri. Another night, experience the Best Side of the Menu: Cooked delicacies including robata skewers, pork belly, black cod, hamachi kama and so much more.

Zentan Miyazaki Hot Rock

Miyazaki Beef Hot Rock

One of Chef Nguyen’s smartest moves is taking advantage of the experiential dining craze. We no longer want to just eat our food. We want to learn about it, understand where it comes from, interact with it and even, cook it ourselves. If this appeals to you, order the Miyazaki Beef Hot Rock and cook beautifully marbled beef right on your tabletop. But don’t get lost in your glass of wine, these delicate slices only need three seconds per side.

Fall Preview: Uni Risotto

Fall Preview: Uni Risotto

Best Thing on the Menu had the opportunity to “spy” on some fall menu items that are set to debut soon, including uni (sea urchin) risotto that is punctuated with edamame and grilled mushrooms and sprinkled with parmesan cheese to give it salty stickiness. We are fully confident that this will be the must try DC dish for fall. Look for our @BTMenu tweets to find out when it debuts on the menu. Also coming soon, Chef Nguyen’s ramen. DC loves its ramen.

Click here for more photos. See a recent Q & A with Chef Nguyen in the Washington Business Journal. See our previous post about Zentan.

Share your favorite Zentan dishes in the comments section.