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

Bourbon Steak: Big Eye Tuna with Slow Cooked Pork

Bourbon Steak's Surf and Turf

Surf and turf has been a staple on steakhouse menus from London to Paris, Miami to LA ever since the 1960s when it first became a popular combo platter in the then fab “continental cuisine” style.

One of DC’s sexiest steakhouses, Bourbon Steak, has its own take on surf and turf that bends the traditional steak and shrimp or steak and lobster definition into something a lot more fun: seared ahi tuna and the ever-popular pork belly.

The Best Thing on the Menu: Big Eye Tuna with Slow Cooked Pork, Mango Ravioli, Young Coconut and Hijiki may come as a surprise to those expecting sirloin or one of Bourbon Steak’s specialties, beautifully marbled A5 Miyazaki Japanese Wagyu beef, to star as the BTM.

The top dish is a tropical storm to be reckoned with, laden with notes of coconut, lemongrass and mango. A foamy sea of white clouds cover the pork and tuna treasures hiding below. Surrounding the surf and turf proteins are perfect parcels of must-try mango ravioli.

Everything we tried was top notch. However, healthy eaters beware, you may intend to survive dinner at Bourbon Steak without destroying your diet, but out comes an amuse-bouche of three different kinds of fries with accompanying sinful sauces, followed by a skillet of adorable, swirly-knotted black truffle butter rolls. Sins were committed. Rules were broken.

Since we oddly opted for fish dishes (we also savored the rockfish) we’ll have to come back for some steaks, or at least the lobster pot pie.  As one final quick tip, Bourbon Steak is a great pre-theatre pick for those headed to the Kennedy Center to see Book of Mormon or other shows. If you’re going to have the “Spooky Mormon Hell Dream” song stuck in your head all night, you might as well have it with a belly full of free fries.

Big Eye Tuna with Slow Cooked Pork not your BTM? Post your favorites in the comments section.