Rural Society: Bife de Chorizo

Bife de Chorizo

Having demolished some delicious meals at Jose Garces’ flagship restaurants in Philly like Amada and Tinto, we expected big things from Rural Society. The restaurant is so damn handsome, you want it to take you on a date. It’s masculine vaquero cowboy chic, making it a setting where you want to manhandle some meat. Enter, The Best Thing on the Menu: Bife de Chorizo – a 12oz platter of Estancia grass-fed beef from Uruguay. Tom Sietsema digs it too, and for good reason.

Parilla

The ribeye is kissed by the flames of Rural Society’s already famous parilla, a wood-burning grill that is often the subject of patrons’ Instagram accounts. The outside of the Bife de Chorizo has an incredible sear, and the inside has just enough fat to speed up the melt-in-your-mouth experience. It doesn’t need any sauce, but if you’re so inclined (and if you brought dental floss) throw a few dabs of herbaceous chimichurri on top.

empanada

But before the steak course comes out, dabble in some starters like these Empanadas Tucamana. The Latin pierogies are stuff with braised Wagyu beef belly and smoked chile. For something a little lighter, try the octopus carpaccio or the morrones (which is not a Spanish word for morons). Morrones are a build-it-yourself stack of grilled bread, creamy eggplant spread, roasted red peppers and anchovies.

Bife de Chorizo not your BTM? Share your favorites in the comments section.

Click here for a few more photos of the meal. Rural Society is located inside the Loews Madison Hotel at 1177 15th Street NW Washington, DC 20005.

You might also like Del Campo or BLT Steak.

Rose’s Luxury: Burnt Romaine

Rose's Luxury Burnt Romaine

Rose’s Luxury on Barracks Row is raking in the accolades. On top of the small honor of winning a BTMMY award for Best New Restaurant, Rose’s Luxury just received a positive review from the Washington Post’s sometimes star stingy Tom Sietsema. The food is innovative, labor intensive, creative, global and for lack of a better word, full of pizzazz.

The menu changes often (bring back the crispy octopus!!!!), but that means all the more reason to visit frequently. One dish that made it through menu reincarnation number one is The Best Thing on the Menu: Burnt Romaine with Avocado, Poblano & Cotija Cheese. If you haven’t had grilled lettuce of any sort, you’re missing out. It’s delicious. The green pool on the plate is spicy and zesty, and the creamy cheese is all that’s needed to complete this standout dish.

DC diners are also going crazy for the Pork Sausage, Habanero and Lychee Salad, so get that too. The chef says that a table of four may be able to make their way through the whole menu. Do I hear a challenge?

Rose's Luxury

There are lots of adorable nooks and crannies to dine in inside Rose’s Luxury. Many look like Anthropologie exploded on them. But, the best seat in the house is at the bar looking into the kitchen, where you can check out Chef Aaron Silverman in action. He is a beacon of calm inside organized chaos.

You can see bits of the chef’s personality throughout the place, and especially on the menu. We particularly enjoy his claim that “all unattended or misbehaving children will be given a shot of espresso and a free puppy.”

Rose's Luxury Bathroom

Just in case you haven’t already seen the most Instagrammed bathroom in DC, here you go. A nice little mantra by the sink to get you through the holidays.

Burnt Romaine not your BTM? Post your favorites in the comments section.

Thally: Roasted Duck Breast

Thally Roasted Duck Breast

If Thally is a sample of what the unfolding Shaw restaurant boom will bring, we’re in for a fun ride. The new restaurant by Chef Ron Tanaka and his partners in crime is impossibly creative and simple at the same time.

The drink prices ($7 and $8 wine!) and entree portion sizes (not guilt-inducing, nor small plates!) weren’t the only things refreshing at Thally. The restaurant doesn’t feel the need to spell out every detail of how its dishes will be presented on the menu. Rather, they keep it simple and allow guests to be wowed with whimsy when dishes arrive at the table. The compressed watermelon and heirloom tomato salad for example, doesn’t let on that it will come out shaped like sushi with acompanying ginger and wasabi. They trust their customers will pick up on, and enjoy, the surprise.

The Best Thing on the Menu: Roasted Duck Breast with Sunchoke, Kale and Taggiasca Olive Sauce wins out on the merits of flawless execution. The perfect medium rare sear and criss-crossed rendered duck fat are executed to such a high level that we wonder whether Chef Tanaka learned these tricks during his time at Citronelle. Other standouts include the Crab Roulette, Carnitas Sope and Pan Seared Rockfish. For photos of these dishes plus the watermelon salad sushi click here.

Though modern in decor, the restaurant’s name is, in part, a throw back tribute to the Tally-Ho stables built in the neighborhood in 1883. The restaurant seats about 70 and takes reservations through OpenTable. Our post comes on the heels of a positive Tom Sietsema review. See what he had to say.

Roasted Duck Breast not your BTM? Post your favorites in the comments section.