Glutie Foodie

Adventures of a Gluten-Free Gal Dining Out


Leave a comment

Socca, So Good

Mintwood Place     Spoons_FOUR

It was 8:00pm on a Saturday night, and Adams Morgan was just beginning to stir. Bartenders along 18th street cleaned their tap lines and took their places as the night’s early birds trickled in. Mr. Green Bean and I met up with Weg-Man and Wife at Mintwood Place, a more mature establishment tucked away on the quieter Columbia Road. By the time we finished dinner, the streets were flooded with short skirts, tight jeans, and jumbo slices. We walked back to Cleveland Park grateful for our jumbo stomachs filled with top quality cuisine.

Mintwood is fabulous. It helps that the GM was anticipating our arrival. It helps that we were seated at the best booth in the dining room. It helps that I reviewed sister restaurant, Perry’s, a while back and have become facebook buddies with owner, Said Azali. However, the TLC and delicious food delivered that evening is just the way it goes at Mintwood Place. Since its inception in 2011, the restaurant has been repeatedly praised as one of the best nationally and internationally. Chef Cedric Maupillier’s Franco-American comfort food is served in a warm, friendly environment that attracts Washingtonians of all generations. (A second location to service the younger residents of Shaw is planned to open in 2015.)

We started the meal in typical fashion when dining with Weg-Man and Wife—cheese plate and cocktails. Mr. Green bean and I shared a simple mixed green salad with a zesty mustard vinaigrette.

Mixed greens salad with vinaigrette

Mixed greens salad with vinaigrette

We nibbled and sipped and placed our entree orders after the server and I dissected the menu together. I decided on the skate wing with caponata and socca. It was that last component that grabbed me. These chickpea pancakes are a new favorite in our apartment. I have been frying them to Mr. Green Bean’s delight as a side to hearty stews or a “crust” for Sunday morning frittatas. The server assured me the night’s skate dish, including the socca, was gluten-free. He should have assured the chef. When my plate arrived, adorned with a colorful sprinkling of edible flowers, I searched high and low for that socca. The beautifully fanned skate wing looked a little flat, and the caponata appeared runny. I pointed out this oddity to our server who left the table confused. He quickly returned with a steaming hot garbonza flatbread, again confirmed to be gluten-free. It seemed a misunderstanding was to blame, though I am left slightly baffled. In any case, the skate wing was light and flaky and the eggplant salty and smoky. The socca? Amazing: rich, nutty and just thick enough to soak up the caponata juice.

Skate wing with caponata and socca

Skate wing with caponata and socca

Weg-Wife offered me a bite of her gluten-free, cast-iron, wood-oven roasted chicken, which was moist and flavorful, a different creature entirely from the one that regularly exits my oven either burnt or dry. Our side of broccolini with balsamic and hazelnuts offered a salty crunch, though was overshadowed by our generously portioned entrees.

Socca (chickpea flour pancake)

Socca (chickpea flour pancake)

Dinners with Weg-man and Wife end as predictably as they begin given Weg-Wife’s tremendous sweet tooth. Spoonfulls of house-made French vanilla gelato balanced out the sodium-filled meal.

French vanilla gelato

French vanilla gelato

Our digestive systems thanked us for the leisurely stroll home. Mr. Green Bean and I said goodbye to Weg-man and Wife by the zoo and continued on to Cleveland Park. As we approached the strip, our intentions of making it an early evening quickly turned into a night cap at Ripple followed by a competitive round of pool at Atomic Billiards. So take that, young’uns of Adams Morgan. We still got it!

I could not have been happier when my head hit the pillow much later that night.

Mintwood Place, 1813 Columbia Road NW, Washington DC


3 Comments

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 

 


Leave a comment

A Reheat You Can’t Beat

The Green Spoon     Spoons_FOUR

I can cook. I can paint and draw too. However, I am a much better spokesperson for others’ artistic creations. So, nearly two years ago when Glutie Foodie was born, I chose to write about my adventures in restaurants rather than in my own kitchen. That was before The Green Spoon came to town, an Arlington based upstart delivering chef-cooked, gluten-free, healthy meals to local living rooms within hours of their preparation; now that’s a TV-dinner worth writing about.

The Green Spoon’s founder and owner, Hanson Cheng, grew up on gourmet food with his family in the restaurant industry. It was not until he benefited first-hand from a strict Paleo diet that he realized the positive affects of healthy, clean eating and his mission became clear. Cheng explains, “People in DC work hard, sit for hours in traffic, have families, have schedules so packed that they barely have time for themselves or their families. If I could help people eat great food and make it convenient for them, I felt that would be very valuable….They would have access to healthy food that tastes great!

Cheng designed a weekly meal program to include 100% gluten-free dishes that borrow from his Paleo practices. He interviewed a couple dozen chefs before finding Donn Souliyadeth, who was working as a private chef at the time and has cooked with celebrity chef Morou Ouattara at both his Farrah Olivia and Kora restaurants in Northern Virginia. “I’ve never met someone that works as hard as he [Souliyadeth] does” Cheng admires. “He puts his heart and soul into his food. For our tortillas, he probably made six to seven versions of them before we found one we were happy offering to our clients.”

From the first taste of a Green Spoon meal, Souliyadeth’s talents are clear. He is a pro at preparing well-balanced, packaged meals that taste as delicious re-heated the next day as they would right off the pan. Souliyadeth shops for his locally sourced produce and proteins once the week’s orders are in, to ensure the freshest ingredients with nearly no waste. The seared haddock with a “soy sauce” glaze, cauliflower rice, baby bok choy and sweet peppers spent 15 minutes in my 350 degree oven, right in the eco-friendly container in which it was delivered. Another 15 minutes later, that container was licked clean, tossed into the recycling bin and I had the rest of my night to…well, work on this post.

Seared haddock with a soy glaze, riced cauliflower, baby bok choy and peppers

Seared haddock with a soy glaze, cauliflower rice, baby bok choy and sweet peppers

The salmon filet I received was served with a mound of sweet and tangy mango salsa atop a bed of brown rice that crisped on the edges after its 15 minutes in the oven.

Salmon filet with mango salsa and brown rice

Salmon filet with mango salsa and brown rice

The lunch menu’s napa cabbage salad with grape tomatoes, red grapes, pistachios and avocado was accompanied by a hearty portion of mahi mahi and a balsamic vinaigrette that Mr. Green Bean and I nearly drank! We spent the entire meal trying to figure out how to replicate our new favorite dressing.

Napa salad with mahi mahi and balsamic vinaigrette

Napa salad with mahi mahi and balsamic vinaigrette

The Green Spoon caterers to little people too, with a separate kids menu that tempts the Mr. Green Bean in all of us. I was particularly intrigued by the almond crusted fish sticks served with broccoli, carrots, and a cauliflower mash that kids will never know isn’t the starchy staple they’re used to. The accompanying tartar sauce tasted so fresh I actually felt good about eating it. Beware that this finger food is meant to be eaten with a fork, due to the fish’s delicate texture. In fact, all the fish portions were cooked to a perfect, flaky consistency after their second rounds in an oven, a virtue I wish I could replicate with my own leftovers.

Almond crusted fish sticks with cauliflower mash, broccoli and carrots

Almond crusted fish sticks with cauliflower mash, broccoli, carrots and tartar sauce

It was a week filled with fish, as you can tell. Mr. Green Bean was a good sport to put up with the fresh ocean smell that engulfed our apartment. Our Kashrut observance prohibited us from bringing in dishes like the Green Spoon’s Jerk chicken with sweet plantains and spanish brown rice, or Kofte (Meditteranean meatballs) with tzatziki, chickpeas and spiced spinach, which my husband surely would have loved, and I have no doubt make for delicious dinners.

Though The Green Spoon sought me out to taste test their cooking, I am a new fan of the company on my own volition. I am convinced after tasting multiple dishes that what I initially thought were steep prices for “take-out” meals ($13 per lunch and $17 per dinner), are more than fair considering the product’s quality and quantity. The Green Spoon makes major efforts to support organic, local, and sustainable farming as much as possible and has no minimum order requirements or membership fees. Orders are taken the week before they are cooked and delivered, and meals are meant to be eaten within a couple of days of their arrival.

The Green Spoon eco-friendly containers

The Green Spoon eco-friendly containers

Hanson Cheng has big hopes for The Green Spoon, and there certainly is room for growth. The company is working on marketing the gluten-free, clean eating philosophy more prominently on the website and has plans to add organic juices, designed by a top DC mixologist, to their repertoire soon. Not surprisingly, there are still some limitations for the young company: While customers can list allergies on their user profile, specific food needs other than gluten-free are subject to the week’s offerings and may not be able to be accommodated. Delivery is currently only available in NW DC, Arlington, and Old Town Alexandria. Cheng hopes to expand the delivery radius once the kitchen can support the expansion without compromising quality. But anyone is welcome to our apartment where The Green Spoon will be making regular delivers from now on.

The Green Spoon, Arlington VA, (703) 477-2237, eatgreenspoon.com


1 Comment

Isabella Rocks with Feta

Kapnos     Spoons_FOUR

My birthday rarely goes unnoticed, thanks to Mr. Green Bean’s love for throwing parties in my honor.  This year I somehow convinced my husband to let me fly under the radar. On the evening of my birthday, we found ourselves wandering around town in a Car2Go, hungry and hoping to feel inspired. We were in front of a very dark Red Hen (closed on Monday nights) when I realized it would be the perfect occasion to try Kapnos. Mike Isabella’s newest Greek-inspired mezze restaurant was pleasantly quiet, and we jumped at the opportunity to sit at the chef’s counter overlooking sauté pans, prep stations, and two pigs rotating slowly on spits. It just so happened to be the sous chef’s birthday as well. I felt a pang of guilt for celebrating while he worked and silently hoped he wouldn’t sabotage our food.

At first glance, the interior of Kapnos has that ever-popular, industrial-chic look. But a closer examination reveals embellishments such as arched niches, lamps, tchotchkes and floor patterns inspired by ancient Greek designs. The menu draws from Northern Greece, focusing on spreads, an abundance of vegetable mezze, and wood roasted and spit-roasted meats. Servers are well informed and trustworthy guides through a menu that is largely gluten-free. I assuredly let down my guard after making clear my limitations, knowing whatever we ordered would be properly modified to meet my needs. Our server proved herself when she retracted our order of Greek Fries after checking on the contamination in that day’s oil bath, saving me from morning after birthday woes.

We started with Mr. Green Bean’s favorite Greek dip, Tzatziki, and Kapnos’ take on hummus, Revithosalata, made with chickpeas, tahini, and a sultan chutney. Both spreads give new life to the basic Greek recipes. The tzatziki is topped with a bright pink pile of sweet watermelon that compliments the cool, cucumber yogurt perfectly and almost made me forget about the $7.00 price tag. While the house-made flatbread looks torturously delicious, Kapnos offers gluten-free patrons an accompaniment of lemon-sesame green tomatoes and kohlrabi, free of charge (unheard of in the gluten-free world). The crunchy vegetables are satisfying enough to be a dish all on their own.

Tzatziki and ??? with tomato and kohlrabi

Tzatziki and revithosalata with lemon-sesame tomatos and kohlrabi

Left to my own devices, I would have ordered every dish on the very intriguing, predominantly vegetarian, left side of the menu. But alas, there was my dining partner to consider. We stuck with the Farm House Vegetable Salad and Charred Brussels sprouts. From the right side of the menu, I ordered the signature wood-grilled, Charred Octopus with green harissa and eggplant, and Mr. Green Bean voted for the wood roasted, Marinated Spring Lamb with lemony potatoes instead of the ancient grain salad. The farm house, or should I say “full house” salad, arrived first, packed with zucchini, cucumbers, tomatoes, peppers, onions, olives, capers, and large chunks of creamy feta cheese, tossed in a red wine vinaigrette. Mr. GB picked through the “foreign” objects to find all of the cucumbers and then pushed the bowl in my direction.

Field house salad

Farm house salad

A large, hooked octopus arm covered in popped amaranth quickly took my attention away from our salad. It was almost too beautiful to cut through; I got over that quickly. The meat is the tenderest octopus I have had, accented by toasty grains that crackle in the mouth and a smokey, spicy eggplant purée. The chefs behind the counter and I begged Mr. Green Bean to try a bite, thinking this dish would surely convert him. Mr. GB argued that fried calamari is the closest he would ever come to grilled octopus, which the birthday chef took as a challenge. Moments later we were presented with a small plate of lightly fried octopus. Mr. GB tried it reluctantly and was polite enough to swallow.

Charred octopus

Charred octopus

The charred brussels sprouts are prepared with black garlic, kalamata olives, capers, onion, red pepper, hearts of palm, mint, white anchovy, and a citrus vinaigrette. The dish bursts with salty and zesty flavors that match the brussels’ boldness.

Charred brussels sprouts

Charred brussels sprouts

The marinated lamb is…soft as a lamb, and rich in flavor. Camouflaged fat might catch you off guard (and if you’re like Mr. Green Bean, turn you off). But there is no denying this hearty dish is cooked patiently and with love.

marinated lamb

Marinated spring lamb

We opted out of ice cream and sorbet (the only gluten-free dessert option), and headed home for a surprise final course of gourmet chocolates from Bryan Voltaggio’s Range candy counter, one of the few delicacies Mr. Green Bean and I can agree on.

My impromptu birthday dinner pleased beyond my expectations. I look forward to trying Kapnos again for more unusual garden mezze, such as gigandes beans with onion seeds, bulbs, stems and flowers, and salsify with turnips, baby carrot, sweet potato and dates. More gluten-free friendly than Isabella’s American-Italian hot spot, Graffiato, Kapnos is worth the trip from north of U to Northern Greece.

Kapnos, 2201 14th Street NW, Wasington DC


Leave a comment

Casa Corn Pasta

Casa Luca     Spoons_THREE_76x25

For quite some time now, DC area residents have rejoiced over a burgeoning restaurant industry. Not so welcome, however, are the slowly rising menu prices. Fabio Trabocchi is an anomaly among his peers. The chef and restauranteur opened Casa Luca this past summer as an “accessible” alternative to his more upscale trattoria, Fiola. The menu at his new osteria represents the simpler delicacies of Italian cuisine at more reasonable (though still not cheap) prices. Trabocchi chose decor elements from his hometown in Le Marche, a region in central Italy along the Adriatic coast, to create a warmer environment than the space’s former tenant, British gastropub Againn. He curated a menu that encourages sharing in the tradition of Le Marche, with piccoletti (small plates), antipasti, salumi, formaggi, pastas offered in half and full portions and family-style entrees. Mr. Green Bean and I arrived at Casa Luca primed to share an indulgent evening with our friends Mr. and soon-to-be Mrs. Potato Salad (I’m told to pronounce their name with a Fonzie-esk, Italian-American accent).

Wine was the first item on the agenda, this was a Friday night after all. Casa Luca’s wine menu makes it easy to keep the vino flowing. A selection of quality Italian varieties are offered at $28/bottles or $12/glass (who’s not going to order the bottle?). We began with a Sangiovese as we perused the menu. I was well aware before arriving that Casa Luca offers gluten-free pasta. One would assume, therefore, that the staff would be proficient in attending to gluten-free diners. Yet, I found myself faced with a blank stare as I probed our server for some guidance with the menu’s gluten-free offerings and suggested pasta preparations. The kitchen stocks both rice and corn based pastas (not house-made like their wheat counterparts). When I asked our server why they offer both and which one he recommends, he hesitated, then shared, “the corn is chewier and more popular.”

Our server agreeably made repeat trips to the kitchen to discover what else I could eat. The meatball appetizer contains breadcrumbs (disappointing but not surprising); the salsa romesco in the lobster crudo antipasti contains breadcrumbs (somewhat surprising); and as we discovered later on, the affogato on the dessert menu also contains breadcrumbs (um, surprising!). With the server’s help and some compromise on my part, I muscled together a safe and mouth-watering order, sharing the misticanza of winter citrus salad and salumi with the table, a modified lobster crudo and roasted cauliflower side with soon-to-be Mrs. Potato Salad (she’ll lose the pesky prefix in April), and a half portion of the oxtail ragù with corn pasta to be shared with no one.

Chef's pick of 3 Salumi

Chef’s pick of 3 salumi

First to arrive was a wooden plank filled with a generous serving of sliced meats and a small cup of olives. Mr. Green Bean and Mr. Potato Salad quickly notice the absence of accompanying bread and were pointed to the breads listed on the menu for an additional charge. The men ordered grilled Italian toast, lest they should have to eat their meats without a crusty base. The table guzzled the meatballs while I shared my winter salad, packed with leafy greens, radishes, grapefruit, Mandarin orange, green apple, red grapes, pomegranate seeds, and pistachios. The dressing was light and the salad refreshing, though a bit schizophrenic.

Mizcanzia Winter

Misticanza of winter citrus, with all the fixings

Our lobster crudo with pickled vegetables and toasted hazelnuts was prepared with a barely noticeable pesto sauce instead of the glutenous salsa romesco. The lobster was plentiful and fresh, though slightly overpowered by the vegetables spiced with cloves like a man doused in too much cologne. The roasted cauliflower side with pine nuts and parsley was cooked perfectly, florets peeling apart with the encouragement of the fork. They sat on a creamy puree, adding a textural juxtaposition. I did miss the sweet punch of golden raisins that the menu promised but our dish seemed to lack.

Lobster crudo

Lobster crudo

My bowl of corn pasta with oxtail ragù was filled with large pieces of tender, slow-cooked meat, and a deep red tomato sauce, sans pine nuts and golden raisins the menu described (raisin shortage perhaps?). A little fatty for my taste, the ragù had a deliciously rich flavor, disguising any characteristic qualities (for better or worse) of the almost too al dente corn pasta. I give the kitchen credit for not crossing over into mushy pasta territory, all too easy with gluten-free varieties. I’d rather crunchy to gooey any day.

Gluten-free corn pasta with oxtail ragu

Gluten-free corn pasta with oxtail ragu

We were all sufficiently stuffed, and I had more red meat in me than I’d had in weeks. But that didn’t stop us from another bottle of red and a look at the dessert menu. We confirmed that the panna cotta was gluten-free and placed our order with a few extra scoops of sorbet to go around the table. The cup of thick, creamy, lightly sweetened custard was topped with a tart cherry/strawberry sorbet. Each spoonful tasted sinfully amazing. Our accompanying deep, dark chocolate sorbet lent itself perfectly to double dipping for a combination of flavors that excited every taste bud.

Panna cota with cherry/strawberry sorbet

Panna cotta with cherry/strawberry sorbet

Casa Luca succeeded in bringing friends together for jubilant time over delicious food and drink in a comfortable, relaxed, yet sophisticated environment. Though a few missteps with food preparations and some gluten free education in order, Casa Luca is a wonderful addition to the transforming landscape of Penn Quarter and a noteworthy restaurant among the droves.

Casa Luca, 1099 New York Ave NW, Washington DC


Leave a comment

A Duck Worth the Buck

Blue Duck Tavern     Spoons_FIVE

I must be a masochist. I gripe about spending too much money at restaurants that hardly live up to their price tags in quality or service, while I reserve restaurants that are worth the extra buck for the occasional celebratory meal. I suppose the torment makes those few special experiences that much tastier.

Mr. Green Bean and I have now commemorated two wedding anniversaries at Blue Duck Tavern in the Park Hyatt Washington. This West End establishment has been an award winning beacon since its opening in 2006. Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi create refined American food using traditional cooking methods and fresh local ingredients. The restaurant’s sleek, clean design and bright, airy atmosphere is sophisticated, yet casual and comfortable. An open kitchen and bakery energize the space and titillate the palette. Add to all of that their friendly and informative staff and Blue Duck Tavern qualifies as a triple-threat, excelling in the arenas of food, atmosphere, and service.

The Blue Duck Tavern menu is divided into starters, entrées and sides and sub-categorized by vegetables, seafood, poultry and meat. Though the menu changes seasonally, our servers on both occasions were able to confidently highlight the many gluten-free offerings. Mr. GB and I both grinned when the server on our first visit confirmed that the Hand Cut BDT Triple Fries are fried in gluten-free duck fat. We placed an order before she even finished her sentence. These massive potato sticks served piping hot with homemade aioli and ketchup are a must.

Hand Cut BDT Triple Fries with homemade aioli and ketchup

Hand Cut BDT Triple Fries with homemade aioli and ketchup

On our more recent visit last month, I informed our server of my gluten “allergy”, and he appeared soon after with several slices of gluten-free bread. I could have toasted better Udi’s at home, but the gesture was thoughtful. We snacked on our much anticipated order of BDT Fries (just as amazing as I had remembered), while I struggled to make a decision on my main course. I had the seared scallops last year and, though the preparation had changed, was tempted to order them again. I opted instead for the market fish of the day, a monkfish with a red wine jus, bacon and foie gras bits, and a green bean salad (yes, I promised Mr. GB he could have some veggies).

Gluten-free toast

Gluten-free toast

A fleet of hands cleared our appetizer plates (they didn’t dare remove the last remaining fries from my watchful eye), and reset the silverware for our main courses. Monkfish, also known as the sea-devil, is one scary looking species with a body that’s mostly mouth. The meat of the fish comes from its tail and has a lobster-like toughness. Blue Duck Tavern prepared the ugly creature beautifully. Large pieces of meat were seared golden. The mild fish was complimented by the bold flavors of the jus, foie gras and bacon. Slices of crunchy bean pods added texture and respite from the other rich accompaniments.

Monkfish with red wine jus, foie gras, bacon and green bean salad

Market fish of the day: Monkfish with red wine jus, foie gras, bacon and green bean salad

Though portions are sizable, the many intriguing menu items make it impossible to resist add-ons.  We tried the side of sugar snap peas with radishes, farm butter and herbs.  The brilliant red skin and white flesh of the radishes accented the bright green shells and cut the peas’ sweetness with a slightly bitter crunch.

Sugar snap peas with radishes, farm butter and herbs

Sugar snap peas with radishes, farm butter and herbs

Blue Duck Tavern is known for their incredible desserts. The flaky pastry crusts are difficult to ignore en route to the bathroom through the dolce kitchen. But a main feature of the menu is the selection of gluten-free, homemade ice creams and sorbets with chocolate, caramel or raspberry toppings a la carte. Having experienced the ice cream and caramel sauce on our first visit, Mr. GB and I determined to skip dessert this time around. Then our server arrived with the dessert menus and two glasses of a sweet, sparkling red wine in honor of our anniversary (one year prior we were served two glasses of bubbly upon our arrival). How could we say no to dessert now! We succumbed to scoops of the honey vanilla ice cream, candied violet frozen yogurt, and cherry blossom sorbet. Our server surprised us with a jar of the chocolate sauce, with his personal congratulations. How could I have skipped this chocolate, I thought as I began bypassing the frozen treats and spooning dark brown gooey heaven into my mouth.

Honey vanilla ice cream, candied violet frozen yogurt and cherry blossom sorbet with a side of chocolate sauce

Honey vanilla ice cream, candied violet frozen yogurt and cherry blossom sorbet with a side of chocolate sauce

Very few restaurants can truly make an occasion feel special. I hand it to BDT for not merely relaying on outstanding food in a stunningly designed space. The attentive and gracious service sets Blue Duck Tavern apart, making any diner’s experience worth the price tag.

Blue Duck Tavern, 1201 24th Street NW, Washington DC


Leave a comment

Not So Wild Child

Wildwood Kitchen      Spoons_FOUR

Chef and restauranteur Robert Weidmaier is a family man. He named his first restaurant, the highly acclaimed Marcel’s, after his first-born and the ever-popular Brasserie Beck after his second son. His restaurant progeny is treated with the same diplomatic paternalism. Over the past 14 years, Weidmaier has indiscriminately set roots in Washington DC (the above mentioned restaurants), Alexandria, VA (Brabo and Brabo Tasting Room), and Bethesda, MD (Mussel Bar & Grill, with a rebellious second location in Atlantic City). Six rocking establishments all serve up expertly executed cuisine inspired by Weidmaier’s German/French upbringing.

The chef’s latest creation, Wildwood Kitchen, exposes Weidmaier’s quieter side.  The restaurant is a neighborhood gem, a casual go-to spot for well-to-do Bethesda dwellers, with a menu offering healthy Mediterranean inspired food, far lighter than Weidmaier’s typical fare. Dying to try the place, Mr. Green Bean and I dragged Ma and Pa Green Bean and Sister Seitan from all the fabulous dining options in DC, up the long stretch of Old Georgetown Road.

The space, modestly tucked into the Shops at Wildwood in North Bethesda, is surprisingly bright and airy for its small size. High ceilings cut down on noise, a much appreciated feature for this slightly older crowd (I’m being kind). A “woodsy” theme abounds with exposed beams, natural wood tables and a trim of wallpaper featuring a glowing forest of plush trees.  We were seated and soon greeted by our server sporting a custom-made plaid button-down uniform.

The menu is small, yet offers a wide variety of appetizers and entrées featuring fresh seasonal vegetables, seafood, and white and red meats. As we looked over our options, we were served a basket of crusty french bread with a side of fresh tuna salad in a bowl of olive oil, sprinkled with fresh peppers and spices. While my table mates reached for the gluten, I was the only one enjoying the far more noteworthy condiment (which I’m sure would have tasted even grander spread on that bread).

Tuna salad with olive oil and spices.

Tuna salad with olive oil and spices

I started in with my waiter to size up Wildwood’s gluten-free consciousness. The restaurant proved to be one of my favorite types: predominantly gluten-free or happy to adapt with staff that is sincerely concerned but not alarmed by the allergy. At restaurants like this, there is no need for a gluten-free menu or gluten-free indicators, as the chef will make sure to customize whatever you’re craving. I decided to start with the gazpacho, a predictable summer starter that I usually refuse to order in protest of its unoriginality. However, this one was unique with its yellow tomatoes pureed to a translucent broth, poured table-side over finely diced watermelon and one tiny shrimp packed with a salty ocean punch. The bowl was perfectly balanced between its acidic, salty and sweet components.

Yellow Gazpacho with watermelon, shrimp and sweetie drop peppers

Yellow gazpacho with watermelon, shrimp and sweetie drop peppers

For my main course, I opted for the night’s special: skin on fillet of trout, simply grilled with olive oil, salt, pepper, and lime. The fish was topped with roasted tomatoes, green Mexican chickpeas, olives, sesame seeds, and a light pesto vinaigrette. Trout itself is not the most spectacular of fishes. But it acts nicely as a neutral platform from which scrumptious sauces and toppings can be laid. The dish was light, fresh, and perfectly portioned with a variety of textures and flavors. I actually felt healthier after cleaning my plate.

Evening Special: Grilled tilapia with Mexican chickpeas, roasted tomatoes, olives, sesame seeds, and a pesto vinaigrette

Evening Special: Grilled trout with roasted tomatoes, Mexican chickpeas, olives, sesame seeds, and a pesto vinaigrette

To my dismay the other plates ordered at the table were off-limits for my wandering fork. But the Pan-Seared Salmon, Grilled Farmhouse Chicken, and Braised Short Ribs all received fine marks. Sister Seitan had the chef cook up a vegetarian option, making sure it included something starchy (flashback to BlackSalt where the chef concocted a $28 plate of vegetables). She was pleased with her mystery dish, featuring her most favorite food group, pasta, and cashing in at an appropriate $18. With the menu as versatile and health conscious as it is, I’m baffled that Wildwood does not have a vegetarian item listed with its entrées. It’s amazingly true that being vegetarian is often more limiting than being gluten-free.

The dessert menu is a bit disappointing for us gluties with only sorbet and ice cream as options. We decided to pass, or so we thought. As we were celebrating the occasions of Mr. Green Bean’s birthday and our wedding anniversary, the obligatory sweet treat was served, accompanied by our family’s first-rate singing. How can I resist a bright yellow scoop of mango sorbet sprinkled with….I stopped as soon as I noticed suspicious chocolate balls adorning the bowl. The dish was whisked away (though it was a shame to waste and should have been left for others to enjoy), and a gluten-free, ball-less bowl was soon presented. Though not the most original dessert, it was some of the best mango sorbet I have tasted—sweet, tangy and creamy beyond what I thought a mango was capable of.

Mango sorbet with fresh mint

Mango sorbet with fresh mint

Overall, our experience was relaxing and delicious. I have some scruples about slightly overpriced appetizers, such as the night’s special tomato salad, featuring a meager amount of heirlooms and not much else, priced at $12, and the absence of a veggie main dish on the menu. However, of all the Weidmaier enterprises I’ve tried, Wildwood is my favorite child.

Wildwood Kitchen, 10223 Old Georgetown Road, Bethesda, MD


4 Comments

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


Leave a comment

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


3 Comments

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