BLT Steak: Best Beef on the Menu

BLT Steak Wagyu

If this isn’t the sexiest slab you’ve ever seen, you’re lying. In fact, look at it in black and white:

BLT Steak B&W Wagyu

BLT Steak has five different varieties of richly marbled, drool-worthy wagyu starting with the holy grail of beef: A5 Japanese Wagyu. There’s also American Wagyu Ribeye, American Wagyu Strip Pave, American Wagyu Top Cap and American Wagyu Skirt. The Best Beef on the Menu (BBM)? Step aside A5 and make room for Top Cap. There’s something special about the spinalis dorsi that’s unique, gamey, tender and buttery. It stood out from the herd.

BLT Steak Scallop

Stopping at steak would be a crime, however. So let’s look beyond the beef. BLT Steak’s brand spanking new, uber talented executive chef, Jeremy Shelton, brings a lot of technique to DC all the way from Miami. He builds layer upon layer of flavor in his dishes and his raw scallop rivals Komi’s (sorry Johnny!). A colossal scallop is dressed in the most elegant attire – shaved truffles and green apple slivers. But, the real burst of flavor comes from the yuzu butter, which packs a punch. We’re always appreciative of Japanese influences.

BLT Steak Rabbit

Another can’t miss dish is the rabbit. Though not yet displayed on the menu, this stunner is as shiny as General Tso’s chicken and super soulful. Sometimes it saddens me to see a protein plated with its favorite foods (carrots and other shaved veggies), but I got over it quickly. After the first bite in fact. I never knew rabbit had the capability to fall apart like a good short rib.

You’re in for an impressive evening at BLT Steak regardless of whether you go for the beef or stray to other corners of the menu. Click here for more photos.

American Wagyu Top Cap not the Best Beef on the Menu? Share your favorites in the comments section.

Alba Osteria: Mezzeluna

Alba Osteria

No, we did not upload the wrong picture. This is in fact an adorable little bamboo steamer at an Italian restaurant – Alba Osteria. This newcomer, albeit located amidst endless construction (at 4th and I Street NW), is worth a visit. They win at pasta made with love, Neapolitan pizza with perfect crust, charcuterie, and adventurous proteins. How about a chestnut pasta that incorporates veal brains right into the dough for example?

You can find the Best Thing on the Menu: Mezzeluna nestled inside the aforementioned bamboo steamer. These (you guessed it) half moon-shaped morsels are delicately filled with a blend of cheeses and served with spinach. The kicker? They’re boiled in water that has been infused with hay. Don’t see this dish on the online menu? Don’t fret;  it just happens to be brand new and you can order two different portion sizes – dainty European or generous American.

Chef Roberto Donna, who was named “Chef of the Year 2012” by Esquire magazine, hails from the Piedmont region of Italy. There, a traditional dish incorporates ricotta cheese that has been aged with hay, making Alba Osteria’s take on the dish a shout out to the chef’s home cuisine.

Alba Osteria Rabbit

Another winner? The crispy rabbit Milanese. Under a golden crust, tender rabbit is lovingly wrapped with pungent fontina and salty prosciutto. Our one question: Where did they find a rabbit so big? We’re hoping it wasn’t a Flemish Giant. This is actually the second of two rabbit dishes available. The other involves thinly sliced shaved rabbit incorporated into a refreshing salad.

Save room for dessert and try their unique take on crème brûlée. It’s actually “Snow White” polenta that has been caramelized just like the traditional French dessert. Click here for more photos from Alba Osteria.

Mezzeluna not your BTM? Post your favorites in the comments section.