Glutie Foodie

Adventures of a Gluten-Free Gal Dining Out


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Chef De Pue’s Redo

Menu/MBK     Spoons_TWO_76x25

I left feeling embarrassed for the restaurant. There was plenty of tasty food last Saturday night at Menu/MBK with Mr. Green Bean and our good friends, The Oreos. But, oh, I cringe recollecting our dining experience. Let’s start from the beginning…

Menu/MBK is Chef Frederik De Pue’s second attempt at reviving the old Café Atlántico space in Penn Quarter. He shuttered his seafood-themed Azure six months ago and reimagined the four story space into a layer cake of culinary delights. The ground floor of Menu/MBK features a Market open 9am to 9pm for gourmet grocery items, prepared foods, fancy sandwiches and coffee to go or to enjoy with free wi-fi on the third floor living room lounge. At 5pm the lounge and forth floor dining room become BistroBar, serving Belgian inspired beverages and thoughtful European fare. The frosting in the middle is the second floor open Kitchen with a six-seater chef’s counter serving a special prix-fixe menu that changes daily.
Menu MBK

On that particular Saturday night, we were led up to the top floor via the service stairs, avoiding the large private party at the bar. The view from up top reveals eclectic decor with a homey, loft feel. Bare bulbs and bird cage assemblages dangle down the central cavity as if inspired by Maurizio Cattelan’s 2012 retrospective installation at the Guggenheim, NY. We were seated and perused the drink list for what felt like eons until a server finally approached and opened with an apology. They were out of the three signature cocktails Miss Oreo had her eye on, and beverage service was likely to take longer than usual due to one bartender and a thirsty bar crowd.

The Bistro menu is small (literally…the card could fit in my back pocket), and divided into price categories ranging from $8 to $34. I asked the server if he would mind going through the gluten-free options with me and he preferred I ask him specifically about the dishes that interested me. I was interested in everything. He seemed fairly knowledgeable, but proceeded with caution, looking at me wearily after every “you can’t eat that”, as if I my head might implode after too many disappointments. To his relief, we managed to find some gluten-free options that appealed. We started off easy with a cheese and charcuterie plate that arrived with three sad looking toast corners on the side, one for each wheat-bellied guest. Sensing the table’s dissatisfaction the server quickly supplemented with more toast. We slowly nibbled, waiting an uncomfortable amount of time before we saw our server again to place our food order. He asked my three dining partners if they would like homemade parker rolls with bits of bacon baked into the center, as if any gluten and pork-eating American would say “no” to that!

Cheese and Charcuterie

Cheese and Charcuterie

As our main course was served the Chef De Pue I know and love from Table finally performed. Mr. Oreo and Mr. Green Bean both ordered the Chapel Hill Farm Veal Meatballs with panisse (chickpea fritters, though not gluten-free here) and cucumber mostarda. The masculine dish was plated daintily and apparently tasted “really, really good”. Miss Oreo’s Crispy Cod with lemon parsley remoulade and fennel looked and tasted just as our server had described/warned: like a fish and chips egg roll. According to Miss Oreo, the rolls’ potato and fish filling could have used some classic tartar sauce to combat the dryness. Neither dish was fair game for my fork. Luckily I was perfectly happy with my Artic Char, served skin-side-up over artichoke hearts and diced vegetables in a light broth with dabs of what the menu calls “lemon puree”, but I call butter. The fish was delicate with a crispy skin and mild flavor that allowed the artichokes to shine.

Artic Char with artichokes and lemon puree

Artic Char with artichokes and lemon puree

We were enjoying the last bites of our entrées when our server reappeared to apologize for the tardiness of our Peas and Carrots side. Once they arrived, it was clear they were worth the wait. These buttery, plump, green peas with carrot and potato slices redefine the TV dinner’s most common filler.

Peas and Carrots

Peas and Carrots

Pre-dessert we spent a few minutes analyzing how Miss Oreo and Mr. Green Bean’s second round of tea-infused, beer and gin based cocktails varied significantly from their first glasses and didn’t quiet resemble each other either. One bartender, really? I ordered a coffee for my second round and finished the mug before the milk appeared (they were out of cream). I was quickly distracted by the dessert menu’s Sundae with caramel popcorn and nougat ice creams, Coca Cola sorbet and peanut brittle. Our server was happy to finally bring some good news: the sundae could be served gluten-free without the unnecessary cookie crumble garnish. Of course, it was delivered with the glutenous crumbles anyway and soon disappeared to melt sadly in the kitchen while an actually gluten-free version was prepared. The ice creams and brittle were unanimous winners while the sorbet looked and tasted more like a 7-Eleven Slurpee.

Sundae with caramel popcorn and nuagat ice cream, Coca Cola sorbet and peanut brittle

Sundae with caramel popcorn and nougat ice cream, Coca Cola sorbet and peanut brittle

We ended the evening filled with good food but a bad taste in our mouths. Even after all the hiccups, not one reparation was made. A simple courtesy dessert or on-the-house peas and carrots would have spoken volumes. Instead I am left to hope that Menu/MBK was just having a bad night but fear that De Pue’s recipe for this multipurpose space has a couple of bad eggs.

Menu/MBK, 405 8th Street NW, Washington DC 

 


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Crowd-FUN-ded

Gluten-free Biergarden by SourceHorse

You say, “come enjoy gluten-free donuts and beer to support the Celiac Disease Foundation,” and I say “hell, yes!”. This past Saturday night’s sold out Gluten Free Biergarden was organized by SourceHorse, crowdfunded through EventStir, and held at the multipurpose event space, Tabula Rasa. Guests donated $30 to enjoy gluten-free savories by Ridgewells Catering, sweets by Dough: A District Bakery, kegs of cider from Magners and Woodchuck and endless bottles of gluten-free beer from Bard’s, Dogfish Head and New Planet. I attended the event not only to enjoy all of these delectables, but also to grow awareness of my humble blog. Funny thing is, you get together a bunch of gluties in their 20s and 30s, offer them gluten-free treats, a pumping DJ and an outdoor courtyard on a beautiful October night, and the last thing they want to do is talk about being gluten-free. So I worked my mouth on the food and drink instead of the crowd.

Ridgwells Catering      Spoons_TWO_76x25
Bethesda based Ridgwells Catering must not have expected such a terrific turn out. The buffet of small bites ran out in the first half hour, well before Mr. Green Bean showed up. I arrived early enough to taste everything, in order to report back to you diligently, of course. The display included a Mediterranean skewer bar with grilled chorizo and spiced Shrimp that satisfied, and overcooked lemon oregano chicken that turned to sawdust in my mouth (harsh, I know, but true).

Mediteranean skewer bar with (left to right) chorizo, shrimp and chicken.

Mediteranean skewer bar with (left to right) chorizo, shrimp and chicken.

Vegetarian options included artichokes with sun-dried tomato tapenade, grilled vegetable rollers with guacamole and black bean spread, and tomato, mozzarella and basil skewers. Though the food didn’t offer much to get excited about, I was impressed by the soft, chewy wrapper used for the veggie rollers, maintaining a pleasing texture and holding together nicely.

(Left to Right) Vegetable rollups; artichokes with sun-dried tomato; tomato, mozzarella and basil skewers.

(Left to Right) Grilled vegetable rollers; artichokes with sun-dried tomato tapenade; tomato, mozzarella and basil skewers

Dough: A District Bakery    Spoons_FOUR
Dough’s baked goods were also tough to come by, mainly because guests couldn’t get enough of the bite-sized red velvet cupcakes, pumpkin spice donut holes, and miniature eclairs! The new DC bakery has yet to establish a store front, making accessibility a bit of a challenge. Founder and baker, Hilary Nelson, has utilized Tabula Rasa for a couple of Saturday pop-up events and is happy to take orders online. Nelson is all about fostering DC culture by sourcing local ingredients to supply the community, both gluten-free and not, with soulful sweet treats. I certainly tasted the love. Each piece I sampled was light, airy, fluffy…all adjectives typically used to describe what gluten-free is not! The oblong pastry of the eclair closely resembled that of a conventional eclair, filled with a touch of vanilla custard and decorated with a sweet chocolate frosting. My favorite was the donut hole, bursting with pumpkin flavor and enhanced by a glistening coating of cinnamon and sugar. Catch Dough if you can as she grows her budding business through upcoming local engagements.

(Left to right) Mini eclairs, red velvet cupcakes, and pumpkin spice donut holes

(Left to right) Mini eclairs; mini red velvet cupcakes; pumpkin spice donut holes

Once the food ran out, beer and cider flowed. I sipped on Dogfish Head’s Tweason’ale, a twist on traditional gluten-free brews, made with fresh strawberries, sorghum and honey. It was a refreshing choice for the night’s lingering summer air. I’m not a personal fan of Magners or Woodchuck cider, but red solo cups kept filling up. Good marks were also given to New Planet’s Blond Ale, a sorghum and corn extract based beer.

Dogfish Head Tweason'ale

Dogfish Head Tweason’ale

Stay tuned for future gluten-free crowd-funded events by SourceHorse. The young company aims to make  planning, funding, and promoting events of all kinds a cinch. The millennial generation to which SourceHorse caters is known for creative mindedness. SourceHorse brings their ideas to fruition. In the gluten conscious world we live in, it’s no surprise this g-free event drew such a crowd. Though SourceHorse admits that high overhead left little profit to be donated to the Celiac Disease Foundation, building awareness is worth a great deal.


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Night Crawling

As an epicurean with celiac, I’m like the kid left out of the sandbox when it comes to culinary adventures. I dream to participate in chef tastings, secret supper clubs and the newest trend, underground restaurants with no menu, all challenging experiences when one has a severe “allergy”. But one foodie venture is capitalizing on the rise of celiac and gluten-sensitive diners by offering a gluten-free experience not to be missed. Dishcrawl was founded in 2010 in San Jose, CA, and now has chapters in numerous cities throughout the country. It hosts ticketed progressive dinners that take participants to four restaurants for four different dishes over a three hour period. The DC chapter, led by ambassador Qui-Juan Jones, organizes themed crawls in various neighborhoods around the District and surrounding areas, to acquaint a group of strangers both to each other and to the many sides of DC’s gourmet kitchens. Last week’s first ever gluten-free DC Dishcrawl in Barracks Row attracted 17 hungry individuals on all spectrums of the gluten-free diet (strict observers, occasional subscribers, and loyal supporters). I couldn’t wait to mingle with fellow gluties on a mystery food tour of Capital Hill.

The Chesapeake Room     Spoons_THREE_76x25
We began our journey at the The Chesapeake Room, a small, casual restaurant with an interior dominated by a long narrow bar, a couple of horseshoe leather booths, and a few high tops. A large outdoor patio offers more seating, but certainly not on this scorching hot DC summer evening. The bar brought in a selection of Omission Beers and Angry Orchard Cider just for the occasion and are considering keeping one gluten-free bottle option on the menu. We were served our first dish by the executive chef who explained that their American/French/Italian fusion menu offers several gluten-free options. Our plates, winning for best presentation of the night, included a trio of tastings starting with a seared scallop over a fava bean and mushroom risotto. While the scallop was over-salted it was nicely seared to produce a caramelized surface while retaining its soft interior. In the middle of the plate was a scoop of crab salad on a slice of raw tomato with an avocado dressing (adapted from the menu’s fried-green tomato version). A sprinkling of greens added texture to the mayo-heavy yet fresh tasting crab. The final element was a watermelon gazpacho, a refreshing choice for the heatwave we were in. The addition of orange juice to the recipe pushed the chilled soup too far on the sweet spectrum. But overall the variety of flavors between all three items and the well portioned plate made for a successful first stop.

The Chesapeake Room: Seared scallops over mushroom risotto, crab stack, and watermelon gazpacho

The Chesapeake Room: Seared scallops over fava bean and mushroom risotto, crab stack, and watermelon gazpacho


Pacifico Cantina
     Spoons_THREE_76x25
For our next dish, the group crossed 8th Street SE to Pacifico Cantina for some Tex-Mex flare. We were greeted by festive Mexican decor and music and servers ready to take our margarita and mojito orders. Fresh guacamole was served family style at our table, accompanied by salsa and corn tortilla chips fried separately from anything glutenous. The guac was heavy on the salt, but the salsa had just my speed of heat. We were then served a cup of shrimp ceviche with jicama, corn, tomato, cilantro and cucumber over a touch of spring greens served with a few chips (not a regular menu item). Around me my fellow diners started reaching for liquid relief from the spice. I seemed to get a mild batch that was well balanced and tasty. Our plates were cleared and we prepared to move on when surprisingly another fleet of dishes headed our way…then turned on its heels and disappeared. The manager embarrassingly explained that the kitchen accidentally prepared a chicken taco on a flour tortilla, this after his speech on how gluten-free friendly Pacifico Cantina is. The staff quickly rebounded and soon delivered a soft corn tortilla topped with chopped chicken, pico de gallo, salsa verde and cilantro. The double layered tortilla was crispy on the outside, chewy on the inside, and folded nicely over the slightly overcooked yet flavorful chicken. We walked away stuffed after that plentiful sampling of average tasting Tex-Mex. Overall, Pacifico Cantina is a fun spot to sip on sweet drinks and nosh on addictive tortilla chips.

Pacifico Cantina: Chips and guacamole, shrimp ceviche, and chicken taco

Pacifico Cantina: Chips and guacamole, shrimp ceviche, and chicken taco


Cafe 8
     Spoons_THREE_76x25
We hobbled just a couple of doors down from Pacifico Cantina to our third location, Cafe 8, which offers unpretentious Turkish/Greek cuisine in an authentic, Mediterranean atmosphere. Unfortunately the air conditioner was having technical difficulties, but we filed into the bar area and were served cold water on the spot. Plates soon arrived with plentiful helpings of shaved doner meat over white long grain rice, covered with tomato sauce. The meat heavy dish made up for its unrefined appearance with its rich, salty flavor (notice a trend?) and tender consistency. The kebab is made in-house with 80% lean beef and 20% lamb that marinates for days in milk and spices before being pitched on the spit. The dish was a crowd pleaser, even given our full stomachs. I forced myself to stop after a few bites for fear of impending button popping. Cafe 8 offers a number of gluten-free options, as is often the case with Mediterranean menus. The quaint restaurant’s low key, eccentric vibe and quality, reasonably priced food tempts me to return for another try on a cooler night. Pleasing carnivorous Mr. Green Bean will be the true test.

Cafe 8: Doner kebab over rice

Cafe 8: Doner kebab over rice


Pitango Gelato
      Spoons_FIVE
We had one more stop to go and luckily it was dessert. After all that high sodium food, I relished the thought of something sweet. We walked toward Eastern Market to bombard the tiny storefront of Pitango Gelato. A young, spirited associate was prepared to manage our group and pitch us the spiel about Pitango’s direct line to fresh milk from Mennonite farmers, pistachios sourced from the volcanic slopes of Mount Etna in Italy, and nuts roasted with infrared light for the most natural flavor possible. Pitango now has five locations in DC, Maryland and Virginia, all serving the highest quality, seasonally changing gelato and sorbet. We were thrilled to learn that everything in the store is gluten-free accept for the cones. But the tiny colorful spoons are so fun, who wants a cone anyway? Our server’s patience astounded me as she allowed each of us to try multiple flavors before ordering. I am a frequenter of this gelato joint and can vouch for every flavor I’ve tried, which is many. The classic Pistachio di Bronte is nutty bliss, the Green Tea is subtly herbalicious, and the Chocolate with Chips is born-again classic. The vegan sorbets taste nearly as creamy as their dairy counterparts. Nothing compares to the mango, which you’ll swear is packed with fat. When the rush to order was over, we passed around cups and swapped spoons. Gelato has a way of making even strangers fast friends.

Pitango Gelato: White grapefruit and rhubarb sorbets

Pitango Gelato: White grapefruit and rhubarb sorbets

On that sweet note, I solicited some reflections on the night and received overall positive responses. While the food was not the finest Barracks Row has to offer, it is a challenge to find committed and enthusiastic restaurants given the size of the group, our food limitations, and the logistics of the program. Thanks is due to Qui-Juan Jones, Dishcrawl DC, and the participating restaurants for providing us gluties the opportunity to let down our guard and dine out free of the usual hassle and stress. It should be mentioned that these pre-set, traveling dinners may still be a challenge for those who are less adventurous or more limited in their eating habits. While Dishcrawl makes every effort to take into account food restrictions, the substitutions seemed lacking (in other words, had Mr. Green Bean accompanied me, he may not have gotten his money’s worth). But for someone like Glutie Foodie who will eat anything (gluten-free), I enjoyed myself immensely knowing that our Dishcrawl ambassador had done all the work, asked all the tough questions, and cleared a safe and healthy path for a night of culinary indulgence.

The Chesapeake Room, 501 8th Street SE, Washington DC
Pacifico Cantina, 514 8th Street SE, Washington DC
Cafe 8, 424 8th Street SE, Washington DC
Pitango Gelato, 660 Pennsylvania Avenue SE, Washington, DC


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Too B or not Too B

B Too      Spoons_THREE_76x25

There is a distinct difference between the smokey scents of a July Fourth BBQ and an indoor kitchen’s charcoal oven. The later aroma conjures the vibe of an old, cozy tavern on a cold winter’s night. Yet, B Too was bustling on a recent sticky summer evening, and the state of the art Josper oven, the only of its kind used in DC, was firing away. Mr. Green Bean and I met our favorite Sicilian-Italian couple, Mr. and Mrs. Sfingi, at this new edition to 14th Street for a much needed grown-up evening (albeit complete with smart phone documentation of their adorable 14 month old daughter).

B Too is the second location for Belga Café creator and chef Bart Vandaele. The award winning chef prides himself for bringing traditional, high quality, Belgian cuisine and brews to Washington DC. B Too certainly looks the part. Surfaces covered in dark wood, chestnut leather, exposed brick and animal hide create a rustic, huntsman vibe. The decor stimulates a craving for beer, and luckily there are three gluten-free options amidst the pages of IPA’s, pilsners and ales. Cocktails and an extensive wine list also fill the pages of the beverage binder, which we nearly finished perusing after a few visits from our server.

The food menu requires time to contemplate as well. Each of the cold starters, hot starters, soups, sides, mussels, entrees, and casseroles is described with a list of ingredients that intrigue and confuse, leaving the diner to wonder how the dish is actually prepared. I commend our server’s patience as my usual line of questioning was made more extensive due to general befuddlement and curiosity. What was very clear was that we would be starting with the evening’s special appetizer, prosciutto with goat cheese stuffed grilled figs, frisée salad, and balsamic reduction. The sweet, creamy figs melted in the mouth, the winning feature of this dish that could have used more prosciutto and less greenery (it’s not often I say that).

Prosciutto and grilled fig special

Prosciutto and grilled fig special

We also started with a pot of the mussels marinière, one of the few mussel preparations that does not use beer. The white wine based broth was bursting with flavor and contained large slices of shallots, garlic and parsley to slurp down with the mussel meat. The aromas wafting from the pot were tempting enough to get Mr. Green Bean to try his very first mussel. “Not bad,” he shrugged, a far better response than I feared. Baby steps, baby steps.

Mussels mariniere

Mussels Marinière

Already full, I braced for my main course, concocted, as is often my habit, from a starter and a side. Unfortunately, or fortunately, the server confused which of the two shrimp dishes I ordered and I ended up with both. I had meant to order the Tomaat Met Noordzee Garnalen, baby shrimp prepared two ways, after the server gave the thumbs up on the accompanying krupuk (prawn crackers). The dish arrived without the krupuk, apparently not really gluten-free, leaving three hefty heaps of tiny grey shrimps separated by grape tomatoes and frisee salad. One stack of shrimp was mixed with a creamy aioli, resembling shrimp salad you might find at that July Fourth BBQ. The other two heaps seemed like the same recipe, minus the dressing, leaving me to wonder if something was missing. The abundance of shrimp became monotonous after the first few bites, and the accompanying salad offered little versatility.

Tomaat Met Noordzee Garnalen,tiny grey shrimp with tomato confit and basil

Tomaat Met Noordzee Garnalen, tiny grey shrimp with tomato confit and basil

What I should have ordered from the beginning was the Gamba “M’as Tu Vue” dish that they let me feast on while my correct order was being made. Huge pieces of shrimp (two shrimps totaling 0.25 lbs) were perfectly cooked and served chilled with chopped and separated egg white and yolk, and a small lettuce and tomato salad drizzled with a creamy dressing. Dollops of what I can best describe as American French Dressing decorated the plate. The menu lists a Belgian whiskey sauce that I couldn’t decipher in the dish iteself (perhaps an imperceptible ingredient or omitted in the kitchen due to my allergy). But caution if you avoid grain-based alcohols.

Big Shrimp

Gamba “M’as Tu Vue”, Giant shrimp “Belle-Vue”, Belgian whiskey sauce, lettuce, tomato and farm egg

To accompany my plethora of shrimp, I ordered a side of the Josper cooked root vegetables with black garlic dressing. Brussels sprouts, carrots, and other more unusual root vegetables were heavily oiled and packed with delicious salty, smokey, garlicky flavor.

Josper cooked root vegetables

Josper cooked root vegetables

Mrs. Sfingi ordered the Josper roasted lobster, which unfortunately is baked with breadcrumbs. Mr. Sfingi and Mr. Green Bean of course ordered the Belgian steak, served with a side salad and cone of frites. After some mixed responses, I finally confirmed that the frites are fried in shared glutenous oil. I did, however, taste the thick, generous portion of gluten-free steak, cooked perfectly, slightly smokey and well seasoned. I could tell it won Mr. Green Bean’s favor.

Le Vrai Steak Belge Met Frietjes, Belgian steak and salad

Le Vrai Steak Belge Met Frietjes, Belgian steak and salad

We skipped on dessert, ice cream being the only option for gluten-free diners, and opted for a short walk to nearby gelato. Overall, B Too is still finding its gluten-free legs, but the staff is helpful in navigating past the many tempting and off-limit options. Well portioned dishes are heavy and rich, with a price tag to match. While the freshly baked bread served out of a paper bag was easy enough to ignore, B Too brunch featuring sweet, buttery Belgian waffles would be a real test of willpower for us Glutie Foodies. I will be back for dinner I’m sure. But it may not be until winter approaches and a heavy meal is needed to warm the bones.

B Too, 1324 14th Street NW, Washington DC


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Bienvenue à Washington

Le Diplomate     Spoons_FOUR

I walk past the northeast corner of 14th and Q streets five days a week. Of all the construction projects in Logan Circle, this corner has been particularly fascinating. Over many months, a long-abandoned laundromat building was slowly gutted and reborn into the dazzling French bistro that now stands pompously as the new emperor of 14th. Starr Restaurants’ Le Diplomate has been bursting with activity from the second it openend. Mr. Green Bean and I wanted to see for ourselves what the buzz was about and were happy to find an open reservation on a recent Friday night.

Entrance to Le Diplomate

Entrance to Le Diplomate

If you can elbow your way through the crowd at the entrance of Le Diplomate, you will find yourself transported to something between an elegant Parisian brasserie and a casual French cafe. A central bar is flanked by expansive, split level dining spaces packed with simple cafe chairs and tables lined with white paper. A handfull of burgundy leather booths accent the dark woodwork and salt-and-pepper tiled floor. Murky mirrors reflect the globe lighting fixtures hanging from high ceilings. A green tiled garden room off to the side transitions into a spacious outdoor patio filled with bright yellow folding chairs. Too hungry to wait for an outdoor seat, we opted for a cozy two-top by the window. Yet the interior space is so alluring, even the finest of days may not draw me outside. We settled in and perused the menu.

I began composing  questions for our server, planning to challenge the new restaurant’s gluten-free preparedness and bracing myself for an arduous process. To my amazement, our server didn’t blink an eye as I waited for his reaction to my “I’m a special diner” introduction. “Have you had many gluten-free customers yet?” I prodded further. “Of Course! No problem.” was his response (in a French accent) as he took me through the menu. I was stunned that flour is not a key thickening agent in items such as Friday’s special, Bouillabaisse, and that the Frites are fried separately from glutenous ingredients.

Tempting hors d’oeuvres, such as the Steak Tartare and Tuna Carpaccio, are free of gluten. All four starter salads are either gluten-free or easily adaptable. Entrees offer a number of options in steak, chicken, veal, lamb, skate, scallops, etc. I was repeatedly distracted by the towering platters of raw seafood whizzing by, as our server continued to list dishes I could eat. Mr. Green Bean’s meal decision was easy. When in Rome (or Paris, rather)…it would be the Steak Frites for him. I followed his lead and ordered another French staple, the Moules Frites. G-free frites are impossible to pass up.

To start, Mr. Green Bean and I shared the Salade Verte with haricots verts, radishes and red wine vinaigrette. Large, crisp bibb lettuce leaves were sprinkled with Mr. Green Bean’s favorite veggie and thin slices of magenta radishes. The dish was light and fresh, a welcome beginning to the richness that lay ahead.

Salade Verte with haricots verts, radishes and red wine vinaigrette

Salade Verte with haricots verts, radishes and red wine vinaigrette

Mr. GB’s Steak Frites arrived as requested, without the wad of maître d’ butter on top. The thick, generous, cut of hanger steak is smothered in butter before pan roasting and needed not a bit more. He sliced me a piece to taste (the dish is g-free). The beef was cooked to a perfect medium (although Mr. GB thought slightly too pink), with a crisp exterior sealing in all the juices and flavor. I later went back for second and third bites.

Steak Frites

Steak Frites

The moules are prepared marinière style, which I learned at Le Diplomate means white wine, fresh herbs, and plenty of butter. The sauce was aromatic and well balanced with the subtle flavor of the mussels. While not a huge serving, the dozen or so mussels were each plump, flavorful, and situated loosely in open shells. There was not a bad egg in the bunch. I paired my meal with a glass of the house’s unusually yellow-toned rosé, light and refreshing.

Moules marinière style

Moules marinière style

The frites were everything I hoped they would be: double fried for an extra crispy shell, and just thick enough to maintain a soft potato interior. I alternated dips between the creamy mussel broth and the accompanying mayonnaise sauce (I can only stomach mayo when it is house-made French style and not squeezed from a plastic bottle). The serving was huge, surely I would not eat them all. Somehow, 30 minutes later, I reached back in the cup and found only crumbs.

Frites!

Frites!

Both of our meals left Mr. Green Bean and I little room for something sweet. However, it should be noted that astonishingly more than half of Le Diplomate’s desserts are gluten-free, or can be with slight modifications. That isn’t even counting cheeses and dessert wines. From what I hear the desserts are belt-loosening worth it and I will definitely be back to try the Milk Chocolate Pot de Crème and Vanilla Bean Crème Brûlée.

Le Diplomate has done everything right. Executive chef Adam Schop’s solid food is almost besides the point when considering how seamlessly this zoo is managed. I was impressed with the service from the on-her-toes hostess, to our confident and knowledgeable server, to the sommelier hand delivering my  wine, to the general manager’s visit to check on our experience. The authentic French ambience allows diners an opportunity to escape, relax and enjoy good food and drink in Parisian fashion. Bienvenue à Washington, Le Diplomate.

Le Diplomate, 1601 14th Street NW, Washington DC


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Charmed, I’m Sure

Barcelona Wine Bar and Restaurant     Spoons_THREE_76x25

Anyone who knows Mr. Green Bean pictures him in his Boston Red Sox baseball hat. Actually, he has many hats. One for when he plays tennis, one for long car rides, and one for going out on the town. But each one is a navy cap with that iconic, red, embroidered “B”. What’s confusing is that Mr. GB is not from Boston. It is the city where we met (aw) and spent the first few years of our “adult” lives. It is the town near which Ma and Pa Green Bean grew up, obliviously crossing paths with Ma and Pa Glutie Foodie, funny enough. While Mr. GB grew up in the Midwest, and has now lived more years in Washington DC than he did in Boston, it is the scarlet “B” that he proudly wears morning to night. Mr. GB’s hat is evidence of Boston’s contagious and lasting charm.

Mr. Green Bean and his hat saw me off as I boarded a train the weekend of the Boston Marathon bombing. I was headed to Boston to spend time with my hometown loved ones and hopefully help them move past the week’s horrid events. Dr. Glutie Foodie’s prescription for the weekend was good food and company. I arrived at Boston Correspondent, a.k.a. Souper Girl‘s, apartment bearing g-free brownies and a bottle of prosecco. The next morning, Souper Girl was prepared with a reservation for a festive brunch at her new favorite haunt, Barcelona, in Brookline, MA.

The Barcelona Wine Bar and Restaurant group was founded in 1995 by Sasa Mahr-Batuz and Andy Pforzheimer who aimed to bring authentic Spanish and Portugese flavors to the States. With locations in Brookline, MA, Atlanta, GA, and throughout Connecticut, the group is quickly expanding and has a fall 2013 opening planned for the Logan Circle neighborhood of Washington DC. The Brookline location is large, with dark wood covering every surface from floors and walls to tables and chairs. Light pours in through large windows that line the front of the space, looking out onto a patio and outdoor bar area to accommodate those few beautiful months of warm Boston air.

We found the service abundantly friendly as the manager showed us to our table and our server warmly greeted us. Souper Girl could hardly contain herself as she described the tapas she has enjoyed at numerous visits since the restaurant’s recent opening.  Her excitement grew as she salivated over the brunch items she had yet to try. Our server was patient and informative as we asked our share of g-free questions and deliberated our order back and forth. We agreed to start with the Potato Tortilla with chive sour cream. The dish was a delicious version of the Spanish classic, with large pieces of potato fused together by creamy egg filling and complimented by refreshingly cool and herbaceous sour cream.

Potato Tortilla with Chive Sourcream

Potato Tortilla with Chive Sour Cream

We were tempted by the Char-Grilled Lamb Burger, fare g-free game without the crispy shallots, french fries or bun. As a substitute, we ordered a side of the Kale Salad with anchovy vinaigrette (and no breadcrumbs). The salad arrived well before the burger due to a kitchen miss-understanding. In true tapas style we ate in whatever order the plates arrived, digging into the bright green leaves subtly flavored by small flakes of anchovies and onions. The otherwise light salad was heavily tossed in an unnecessary amount of olive oil.

Kale Salad with Anchovy Vinaigrette

Kale Salad with Anchovy Vinaigrette

Our burger arrived next, looking lonely on the plate without an accompaniment other than a generous heaping of tadziki. The meat was dripping with juice, its rich lamb flavor enhanced with garlic and salt to deliver an eye popping delight. The creamy cucumber sauce balanced the burger’s intensity.

Lamb Burger with Tadziki Sauce

Lamb Burger with Tadziki Sauce

Last to arrive was the Golden Beet Salad with blood orange and pistachios. Large sections of sweet yellow beets were paired with deep red orange slices, topped with a pesto dressing and a sprinkling of crunchy pistachios. While a nice earthy contrast, the oily dressing was, again, a bit too plentiful. (Someone on the sauce station must have a heavy hand).

Beet Salad with Blood Orange an Pistachios

Golden Beet Salad with Blood Orange and Pistachios

With no room left for dessert, we sipped our coffee and tea while chatting with management about Barcelona’s much anticipated Washington debut. It will be interesting to see if the reasonably priced Boston menu (a very attractive feature) will transfer to the slightly pricier DC scale. Regardless, I plan to be first in line, with Mr. Green Bean and his Bean Town cap in tow. Even my picky husband is sure to find plenty of satisfying options at this charming American recreation of La Rambla, Barcelona.

Barcelona, 1700 Beacon Street, Brookline, MA (plus additional locations in GA, CT, and soon DC)


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Self-Centraled

Central Michel Richard     Spoons_THREE_76x25

Whimsical: An adjective often used in describing downtown DC’s Central Michel Richard. Yet, whimsy doesn’t quite capture what is at the heart of this James Beard Award winning restaurant. Indulgence seems the foundation of a menu that takes American food’s most pleasurable staples and gourmetifies them with a French twist. What results is an amusement park for fine diners. Yet, with American classics come fried finishes, flour coatings and wheat filling, deeming us Glutie Foodies unfit to board the best rides.

I arrived at Central on a recent Saturday night with my girlfriends, Mrs. Muffin, Miss Zin, and Zin’s childhood friend, a new arrival to DC. The scene by the bar was boisterous, with seats filled by couples making a night of it, and diners waiting for tables attempting a pre-dinner cocktail. The dining room was filled with creamy light, reflecting off the warm wood tables and chairs and earth-toned marble floors. Michel Richard’s face graces a large wall by the wine cellar, reminding visitors who’s the boss.

We ordered our wine and a dozen oysters as I divulged my “allergy” to the server.  It did not surprise me, this being a high profile restaurant on a busy Saturday night, that the server seemed slightly put-off by a complicated customer and did not offer much guidance. I decided to survey the menu further and strategize my questioning. When he returned, I asked a handful of questions, most of which he had to check on. We discovered together that besides the obviously breaded items, many of the sauces and marinades contain either soy sauce or flour. The tuna carpaccio, mussels in white wine, miso salmon, sea scallops with bellpepper sauce, and rotisserie chicken dishes are all off-limits. Most of the sharing plates and starters either have to be adapted or skipped altogether, and the tempting ahi tuna and lobster burgers are both glutenous, even without the bun. With my options severely limited, I took the server’s advice and ordered the 100% gluten-free loup de mer (sea bass) with mushrooms.

Oysters!

Oysters!

Central is lucky it has quality on its side.  Patrons know that regardless of what is ordered, it is always terrific. The freshest ingredients are used in the most complimentary combinations. Complicated preparations are perfectly executed to create consistently superior food. Needless to say, the sea bass was fantastic. The flaky 10 inch filleted fish was served skin side up, topped with a heap of rosemary infused mushrooms, and accompanied by a side of arugula, simply dressed with olive oil, lemon and shaved parmesan. The dish was light, fresh, healthy and hearty.

Loup De Mer with Mushrooms and Arugula

Loup de Mer with Mushrooms

The pleasant surprise of the night were the French macaroons on the dessert menu (not always available), made in-house and definitely gluten-free. I treated our figure-conscious table to one of each flavor, just a few bites each to finish on a sweet note.

French Macaroons

French Macaroons

My meal was delightful enough to almost forget my earlier anxieties. While I will gladly return to Central for another first-rate dinner, I was disappointed with the server’s aloof attitude and the menu’s limitations. I suppose a chef as renown as Michel Richard doesn’t have to be concerned with accommodating little ol’ me.

Central Michel Richard, 1001 Pennsylvania Ave NW, Washington DC