Glutie Foodie

Adventures of a Gluten-Free Gal Dining Out


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A Fishy Birthday

BlackSalt Restaurant     Spoons_FOUR

Growing up in New England, the fish market was a regular stop on our way home from school. Pungent aromas from cod or haddock often wafted through our kitchen, and italian seasoned bread crumbs were a staple in the cabinet. It was not until I moved to New York for college that I realized how spoiled my childhood had been. I now know that it costs a pretty penny to prepare the freshest seafood, and unfortunately my well trained, discriminating taste gravitates toward the freshest.

BlackSalt Restaurant in the Palisades neighborhood of DC conjures fond memories of my younger years. I knew it was the perfect location to celebrate Ma Glutie Foodie’s birthday during Ma and Pa’s recent visit to DC. Owners Jeff and Barbara Black are dedicated to providing sustainable fish and seafood from around the world in all of the Black Restaurant Group locations. BlackSalt patrons enter through the fish market, passing by ice beds of shimmering fins and protruding heads. Sister Seitan averted her eyes and held her breath, and Mr. Green Bean scrunched his nose and gave me the “look”. But this night was about Ma and she was going to love it.

It was love at first sight as we were seated in the causal yet elegant dining room and opened our menus to reveal “Happy Birthday” typed across the night’s specials. We popped the prosecco and cozied into our kitchen-view table. Perfect for the mermaid in me, the menu is entirely seafood based, with the exception of one ribeye steak and a vegetarian option upon request. Market features change daily, and additional “just in” catches are announced as if the boat’s just out back. I knew we were in luck when our server mentioned crab cakes and Mr. Green Bean softened his “look”.

As we reviewed the menu’s many extraordinary items with our server, he assured me that any dish that is not already gluten-free can be adapted. He also encouraged me to allow chef Thomas Leonard to prepare something special with my gluten allergy in mind. We started simple with a few table pleasers such as the BlackSalt Ceasar and the chef’s vegetarian appetizer for my gluten-eating family. (Note to all gluten-eating readers: the bread alone is apparently worth the visit. Even my sympathetic family couldn’t silence their exclamations). I lusted over the Atlantic Day Boat Scallops, the Panamonian Cobia Sashimi and the Wild Atlantic Black Sea Bass starters. However, I settled on good ol’ shrimp cocktail, one of the only seafood dishes Mr. Green Bean and I can share. Though expectedly uninspired, the shrimps were cooked just right and the housemade cocktail sauce—with sweet and spicy chunks of fresh tomato—was good enough to eat with a spoon.

Shrimp Cocktail

Shrimp Cocktail

For my main entree I gambled on a chef’s choice preparation of sea scallops. As the dish was placed before me and described by the restaurant manager, I grinned at my winnings. Four golden-top, pan seared scallops sat on a bed of julienned carrots and cabbage, sliced confit potato, white bean puree and a sprinkling of pesto. The carrot and cabbage saute was packed with garlic—a favorable ingredient that overstayed it’s welcome the next morning…and the morning after that. I would have appreciated more than the mere smear of white bean puree, and less of the potato that overwhelmed the dish. But the scallops themselves were sublime.

Pan Seared Scallops with sauteed carrots and cabbage, confit potato, white bean puree and pesto garnish.

Pan Seared Scallops with sauteed carrots and cabbage, confit potato, white bean puree and pesto garnish.

I reached my fork across the table to taste Pa Glutie Foodie’s gluten-free Virginia Rockfish with wild mushrooms, spinach, pearl onion jus and the same confit potato used in my dish. The skin-on filet was meaty and mild. The caramelized mushrooms and pearl onion jus made the dish with slightly sweet hints of maple flavor.

Rockfish with confit potato, wild mushroom, spinach and pearl onion jus

Virginia Rockfish with confit potato, wild mushroom, spinach and pearl onion jus.

Mr. Green Bean described his two large pan fried crab cakes as “very good, not the best” (after years in Baltimore, this boy is a tough crab when it comes to his cakes). He seemed more excited about the accompanying sauteed green beans. We had a close call when the server initially assured me the crab cakes were 100% gluten-free. Knowing how unusual that would be, Mr. GB and I encouraged the waiter to double check with the chef. Lo and behold, “they just changed the recipe and they are actually not gluten-free”. Nice save. I treaded carefully after that and didn’t dare try Sister Seitan’s mystery veggie bowl. The abundance of greens and absence of any starch got to her mid-way through. She ordered a side of gnocchi and smiled as they arrived fried and crispy.

Any misgivings about dinner were quickly forgotten with the first taste of dessert. The gluten-free Chocolate Chambord Truffle Cake was delivered with a candle and a chocolate drizzle reading “Happy Birthday”. Two triangles of heavenly, fudgey chocolate were balanced with tart raspberry compote and whipped cream. As if that wasn’t enough of a treat, the Trio of Creme Brulee included milk chocolate-hazelnut, white chocolate-raspberry, and butterscotch. The chocolate-hazelnut’s mild sweetness and nutty profile stood out, but all three dishes were licked clean.

Chocolate Chambord Truffle Cake with raspberry compote and whipped cream.

Chocolate Chambord Truffle Cake with raspberry compote and whipped cream.

Trio of Creme Brulee: butterscotch, white chocolate-raspberry, and milk chocolate-hazelnut.

Trio of Creme Brulee: butterscotch, white chocolate-raspberry, and milk chocolate-hazelnut.

Overall BlackSalt Restaurant is a superior establishment in regards to it’s A+ service and availability of the widest variety of fresh catches in the District. I am reminded by our experience to always double check for gluten, even when the server’s confidence encourages my trust. I am also left to wonder how the menu’s pricey figures are determined. While I understand paying top dollar for seafood flown in from halfway around the world, $38 for crab cakes and green beans, and $30 for Sister Seitan’s heap of veggies seems excessive.

BlackSalt Fish Market & Restaurant, 4883 MacArthur Blvd., Washington DC

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Remember the Thai-tan

Rice     Spoons_FOUR

There is a small, inconspicuous Thai restaurant on 14th street that quietly chugs along while outside a tornado of new development and future competition engulfs the neighborhood. A product of Logan Circle’s first revival wave, Rice has been consistently cooking up high quality contemporary Thai cuisine for nearly a decade. The comfortable interior is chic and minimalist, with exposed brick and dark wood surfaces acting as a neutral backdrop for the colorful dishes prepared by Chef Lekki.

Lekki’s innovative menu distinguishes Rice from the monotony of Americanized Asian cuisine. She offers dishes in three categories: authentic Thai staples, lighter vegetarian medleys, and unusual specialties that flaunt her creative muscle. On my most recent trip to Rice, I was thrilled to discover that a new category has recently been implemented due to customer demand. Rice has composed a gluten-free menu with a generous sampling of soups, appetizers and entrees adapted from the regular menu. While Rice has been more versed in the gluten allergy than most Asian restaurants I frequent, the designated menu confirms their commitment to providing safe and delicious food free of soy sauce and other wheat products.

I eagerly scanned the many tempting offerings on the new g-free menu, items such as curries and soups that have been off-limits for years. Most Asian restaurants that accommodate gluten-free eating merely omit harmful ingredients, resulting in bland, sauteed whatevers. Rice goes well beyond the norm by preparing special sauces and dressings kept aside for us gluties.

I was excited to order Tom Yum Goong, shrimp lemongrass soup. The sizable bowl of broth with bobbing mushrooms, cherry tomatoes, parsley and large steamed shrimp was heavily seasoned with a day’s worth of salt and an abundance of lemon juice. It was fresh and satisfying nonetheless.

Tom Yum Goong (Shrimp Lemongrass Soup)

Tom Yum Goong (Shrimp Lemongrass Soup)

My soup was balanced with Rice’s famed brussels sprout salad, with spinach, walnuts and citrus soy dressing. Crispy brussels sprouts sit atop a bed of spinach, lightly dressed and sprinkled with slightly candied walnuts. Beet shreds and crispy rice flakes adorn the dish, adding a burst of color and crunch.

Brussels Sprout Salad

Brussels Sprout Salad

Rice’s pad thai puts all others’ to shame. The piping hot heap of noodles engulfs an abundance of tofu, chicken or shrimp, blanketed by a delicate sheet of egg and topped with sprouts, scallions and crushed peanuts. Each chewy bite delights the taste buds with a nutty, salty, sweet combination that makes this dish so universally loved.

Pad Thai with Tofu

Pad Thai with Tofu

Rice exceles not only in food quality, but in presentation as well, proving the kitchen’s attention to detail from start to finish. I often find myself peering at other diners’ selections, taking notes for next time. In a neighborhood of new and exciting distractions, Rice knows the value of keeping its patrons wanting more.

Rice, 1608 14th Street NW, Washington DC


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Home on the Range

Range     Spoons_FOUR

Considering all the hype surrounding Top Chef superstar Bryan Voltaggio and his growing empire of top quality restaurants, the newest edition, Range, in Chevy Chase, MD, is surprisingly laid back. Perhaps the casual environment is attributed to the soft curve of the glass wall that looks out at the rotunda of Chevy Chase Pavilion. Or maybe it is the candy bar in the entrance of the restaurant welcoming patrons with a smile. I suppose it could have been my good spirits as I arrived at Range to celebrate my birthday with Mr. Green Bean, Sister Seitan, and our visiting friend and Glutie Foodie’s Boston Correspondent, Souper Girl. [Souper Girl was the source that broke the news about Dunkin’ Donuts test-marketing gluten-free products, and I thank her for that.]

Once past the sweets counter, diners are guided through a spacious interior with dark floors and light wood table tops. A marble countertop lines the enormous kitchen, offering alternative seating with a view of some food preparation. The L-shaped space opens up in the back to an even larger dining area. We slid into a comfortable freestanding booth with a view of J.Crew and soon-to-be H&M.
IMG_2153_interior405

It was no surprise given the restaurant’s infancy that our ever-so-sweet server took a while to articulate the opening spiel. But we learned that Range focusses on traditional dishes with a modern twist, using locally sourced, seasonal ingredients. The menu is divided by category of food and method of cooking, with each section prepared in a different kitchen. Diners can choose from raw bar items, carved meat and cheese platters, house-made baked goods, cold starters, house-made pastas, wood grilled steaks, wood oven pizzas, pan roasted poultry and fish, and a selection of side dishes. Small to medium-sized plates are meant for sharing and eating family style. With two gluten-freers, one vegetarian, and one picky eater, it took some time to decide on our combination of plates. We started simple with the sampler cheese plate, accompanied by fresh apple and pear compotes and cinnamon-raisin toasts (on the side of course).

Before ordering, Souper Girl and I explained our food restriction with a little trepidation considering the potential lack of experience handling our kind. Without too much hesitation the server assured us that much of the menu is gluten-free and what is not can most likely be adjusted, leave it to the chef. (Unfortunately or fortunately a shared fryer does eliminate a handful of the more sinful items.) Despite his assurance, the blue cheese we tried to avoid still showed up on our cheese block. The 3 apologies we received throughout the night from various staff made up for the glitch.

What followed was a fleet of dishes delivered at a leisurely pace. First to arrive was the fennel, arugula and parmesan salad, and the kale caesar with whitmore farm egg. The fennel salad was fresh, crunchy and garnished with bright blood oranges three ways: fresh wedges, sweet candied peels, and gooey jelly drops. The kale ceasar was a refreshing take on the classic salad, with shaved kale tossed in a very light custard-like dressing and sprinkled with parmesan. Although some bites were a tad salty for my palette, the bitter kale played well with the creamy sauce and the dish was a hit with us all.

Left: Fennel, Arugula and Parmesan Salad; Right: Kale Caesar with Whitmore Farm Egg

Left: Fennel, Arugula and Parmesan Salad; Right: Kale Caesar with Whitmore Farm Egg

Next came the shrimp cocktail, with four of the largest shrimps I have ever seen, perfectly cooked and sprinkled with fresh parsley. Mr. Green Bean’s pick, fall-off-the-bone roasted chicken with lemon, garlic and rosemary, proved that simplicity is bliss. Souper Girl’s choice, the wood grilled Pine Ridge coulotte (a.k.a. top sirloin), was tender, juicy, and enriched with generous dollops of hazelnut marrow butter. We took a chance on the salsify side dish with hazelnuts, satsuma mandarin and parsley. Salsify, a little known root vegetable, is ugly in it’s natural state and tricky to prepare. Range takes the challenge with a 24 hour cooking process that results in a stunning transformation and uniquely flavored dish.

Shrimp Cocktail

Shrimp Cocktail

Left: Pan Roasted Chicken with Lemon, Rosemary and Garlic; Right: Wood Grilled Pine Ridge Coulotte with Hazelnut Marrow Butter

Left: Pan Roasted Chicken with Lemon, Rosemary and Garlic; Right: Wood Grilled Pine Ridge Coulotte with Hazelnut Marrow Butter

Salsify with Hazelnuts, Satsuma Mandarin and Parsley

Salsify with Hazelnuts, Satsuma Mandarin and Parsley

With some persuasion from our server, I asserted my adventurous side and tried the dish that is apparently getting lots of buzz: beef heart served over a light chimichurri sauce. As this was my first beef heart experience, the chewy texture took some getting used to. But the meat was bursting with flavor and the accompanying pureed cilantro and parsley served as a refreshing counterpart.

Wood Grilled Beef Heart with Chimichurri

Wood Grilled Beef Heart with Chimichurri

A bit disappointing was Sister Seitan’s options for a vegetarian entree. While the menu offers plenty of vegetarian side dishes and a couple of salads, it is lacking a more substantial grain or vegetable based dish to round out a veg meal. Even all the pasta dishes contain meat, and only the seamless goat cheese ravioli could be altered to meet her needs. However, the raviolis were, in Sister’s words, “plump perfection”.

Just when the meal came to a close and we considered rolling ourselves home, three scoops of house-made frozen ice cream and sorbet arrived as a special birthday treat. Suddenly our spoons were up and we made room for the rich salted caramel, tart granny smith apple, and citrusy blood orange. We did succeed in resisting the tempting candy cart presenting fine confections that are available at the table or to go, clever indeed. I left wondering—with the dining space as large as it is, and the menu as vast—the world behind those swinging doors must be quite spectacular. Range is an impressive operation, managing so much activity while making diners feel relaxed and at home.

Range, 5335 Wisconsin Ave NW, Washington, DC


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Grape Explorations

The Curious Grape     Spoons_FOUR

Wine? Check. Dine? Check. Shop? Check. The Curious Grape in Shirlington, VA, is like a playground for foodies and winos, which is why it came highly recommended by our dear friend, Princess of Pinot. Mr. Green Bean and I treat trips to Virginia like expeditions, even though it can take half as long to get from our Cleveland Park apartment to Arlington as it does Bethesda. We are beginning to appreciate this foreign land west of the Potomac and Princess of Pinot is the perfect guide.

The Curious Grape, which opened as a friendly, unpretentious wine shop in 2001, recently expanded to include a cafe with house-made pastries and quality cheeses, a bar with a well curated wine list, and a fine-dining restaurant serving dinner and Sunday brunch. In the restaurant, Executive Chef Eric McKamey creates a seasonal fleet of intriguing dishes. The dinner menu is cleverly designed with a wine key to guide diners toward appropriate pairings. The menu also marks dishes that do not contain gluten-ingredients and adds a disclaimer that reads, “Please note that we are not an allergen-free facility.  All dishes are prepared in a kitchen that uses wheat, dairy, shellfish, nuts, and peanuts.” The statement is refreshingly honest, as this is the reality in most restaurants, but few rarely admit it forwardly.

We met Princess of Pinot at The Curious Grape on a recent Friday night and were promptly seated at a comfortable table in the dining room. The back dining space is separated just enough from the shop and cafe to transition into fine-dining while still keeping it casual. Like many restaurants that pride themselves on being gourmet and laid back, our waitress teetered on the line of over-sharing menu details and took her time finding our bottle of Côtes du Rhône. But the wine was chilled to near perfect drinking temperature and decanted through an aerator so that even the tasting sip was lip-smacking.

My challenge of the night was choosing from a handful of unusual options that all sounded wonderful. Lucky for me Princess of Pinot has a sophisticated palette. We shared a couple of starters while Mr. Green Bean picked at the parts he could tolerate. The brussels sprout salad with crispy pork belly, apple cider gastrique and candied walnuts had a pleasant salty/sweet balance. The rich pork belly paired well with the light and fresh brussels sprouts and crisp apple pieces. The evening’s special starter was a lobster salad with fresh lobster meat, beets, blood oranges, avocado, fennel and curry vinaigrette. The plate of ingredients cut into bite-sized chunks resembled an Italian antipasto with independent components offering a variety of flavors.

Brussel Sprout and Lobster Salads.

Left: Brussel Sprout and Pork Belly Salad; Right: Special Lobster Salad.

For my main entree, I could not resist the special Pacific cod fricasse that the waitress exclaimed was one of the best things she’s ever tasted. Rarely served in east coast restaurants, the white fish from the West was superbly flaky and mild in flavor. The French fricassee cooking process involves first sautéing without browning and then adding liquid in which the fish can simmer. The filet was served with roasted fennel, drizzled with earthy fennel oil and topped with black caviar, all over a generous portion of creamy pureed yukon potatoes. I will admit that the dish was also one of the best I have ever had. The fish was perfectly cooked and subtly spiced, allowing the natural flavors to come forward. The fennel offered a hint of licorice without overpowering the cod. The oil drizzle and potatoes added richness, rounding off a near perfect plate. Under normal circumstances, Mr. Green Bean’s gluten-free grenache-braised beef short rib with glazed root vegetables, rosemary and pearl onions would have wowed me. But my dish was so satiating, I didn’t even pick at his leftover unwanted veggies!

Pacific Cod Fricasse Special.

Pacific Cod Fricasse Special.

To top off a quality meal, I ordered a hazelnut fudge brownie from the pastry display case, and three forks. To gluten-consuming Mr. Green Bean and Princess of Pinot, the brownie was decent. To Glutie Foodie, now two-plus years off the sauce, the brownie was pretty darn delicious. The thick square was fudgey in the middle, with a flaky layer on top. Let’s just say my fork worked overtime.

Chocolate Hazelnut Brownie.

Chocolate Hazelnut Brownie.

We finished our visit with a trip through the wine shop, perusing the unusual stock at a range of reasonable prices. Princess of Pinot introduced us to a couple of new red grapes that we look forward to trying. They are chilling to the suggested 57 degrees as we speak.

The Curious Grape, 2900 S Quincy St, Arlington, VA


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Time to BisTANGO

Bistango     Spoons_FOUR

In familial terms, Washington DC is like New York City’s younger sibling. Aspiring to be just as cool its trendier role model, DC can’t help but exhibit certain copy-cat tendencies, like opening shops such as Shake Shack and Pinkberry (both gluten-free friendly, FYI). At the same time, the District aims to find its own voice and is growing into a mature epicurean center of its own. Despite major exciting advancements in the culinary department, DC has a lot to learn from NYC when it comes to gluten-free dining. On a recent visit to New York, I was reminded of how many more options the Big City offers for every type of diet. I took advantage and ate a lot! I began this blog to build a catalogue of reviews on DC area restaurants, and I am still working toward that end. However, DC can benefit from reports on how America’s foodie capital is handling the gluten-free demand. Perhaps it will fuel some growth spurts in this town.

Which brings me to dinner at Bistango with Mr. Green Bean, my college bestie, Salsa, and her boyfriend, Chips. Chips and Salsa brought us to the modest Murray Hill establishment that opened in 1988 as a cozy Italian neighborhood spot like so many throughout the city. What set Bistango apart in 2006 was their introduction of a full gluten-free menu and certification by the budding advocacy group, Celiebo. You know you’re in good hands when the waitress opens with “do we have any food allergies tonight?” My eyes widened as she explained that the entire menu is available gluten-free. As the bread basket arrived, so too did my very own gluten-free roll with olive oil and garlic for dipping. It was a toasted French variety, thick and crusty. While tasty and satisfying, the novelty made it all the more delicious.

Toasted gluten-free bread with olive oil and garlic

Toasted gluten-free bread with olive oil and garlic

Bistango does a sneaky and brilliant thing, creating a menu that seems typically Italian, but manages to offer healthier meal choices by eliminating fried finishes and flour thickeners. The calamari antipasta is sauteed, the braised short-rib starter is served over polenta and the bone-in pork chop entree tops an arugula salad. I knew I had to indulge in the rarest g-free item on the menu, fresh stuffed pasta with a choice of homemade sauces. I ordered the gluten and dairy-free eggplant ravioli with marinara sauce. The dish was light and fresh with half a dozen large pasta pillows smothered in the simplest of sauces. The only giveaway that this pasta wasn’t wheat was the slightly soft texture, just passed al dente. While the sauce itself was delicious, my choice of marinara sadly overwhelmed the subtle eggplant filling, and the dish was in desperate need of salt. The generous portion of broccoli rabe complemented the acidity of the pasta dish, nicely heated with pepper flakes and full of roasted garlic.

Left to right: Gluten-free Eggplant Ravioli with Marinara; Broccoli Rabe

Left: Gluten-free Eggplant Ravioli with Marinara; Right: Broccoli Rabe

Bistango sources its gluten-free bread, crust and stuffed pastas from several different companies throughout the States and imports the penne all the way from Italy. Were it not for post-holiday diets, we certainly would have succumbed to the many tempting g-free dessert options such as the Homemade Cheesecake or the Warm Caramelized Apple Tart. Amazingly, with 11 different sweet options on the menu, only 2 are off limits! I will surely be back for a more sinful experience. Overall, Bistango was a delight for my restricted diet without compromising on quality for Mr. Green Bean, Chips and Salsa. Now someone please copy-cat that, DC!

Bistango, 415 Third Avenue, New York, NY


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First Impressions

8407 Kitchen Bar    Spoons_FOUR

This past weekend, Mr. Green Bean and I spent another night out with the Oreos in Silver Spring, MD. This time we were joined by our good friends Mr. and soon-to-be Mrs. Pickles (very excited for their future nuptials). Our mission was to impress our out-of-town guests, Irish Coffee and Breakfast Blend, who will be moving to Silver Spring from Boston in just a couple of weeks. With lots to celebrate and our reputations at stake, The Oreos picked the perfect location, 8407 Kitchen Bar.

The restaurant is entered through a spacious bar and lounge with plenty of seating options for a more casual experience. We were escorted upstairs to a large dining room, rustic with its exposed brick surfaces and wooden beams, and elegantly cozy thanks to soft, warm lighting. Large windows line the front side of the restaurant, providing ample light in the daytime, and romantic reflections of glistening holiday decor at night. The atmosphere is classy yet unpresumptuous, inviting for both my sparkling ensemble (having just come from a holiday party), and Mr. Pickle’s oversized hoody (having just awoken from a nap, I assume). Our motley crew was seated and we all turned straight to the cocktail menu. The liquid list offers several tempting concoctions, such as the Oreos’ favorites, the Ginger Lime Martini, and the Root of All Evil (bourbon, root liqueur, Licor 43, lime and ginger beer). I opted for a festive glass of cava.

8407 Kitchen Bar is a rare foodie find in Silver Spring, with an artisanal American menu based on seasonal, locally sourced, and sustainable foods. Diners can choose from a variety of plates, from oysters, mussels and other seafood appetizers, to cheese and charcuterie plates, to salads and sandwiches, and finally a nice assortment of starters and larger entrees that change seasonally. I cut right to the chase with our waitress and was not surprised to find her well prepared for my inquiries regarding gluten-free selections. Many items on the menu are naturally gluten-free, such as the Lavender-Lemon Roasted Air-Chilled Chicken and the Organic Scottish Salmon. Others, such as the Pan Roasted Bronzino, can be easily adjusted. I am a sucker for a big bowl filled with every creature under the sea; thus, the g-free Red Curry Seafood Stew was tempting. With the waitress’ guidance I opted instead for the lighter Seared Scallops, prepared atop warm beluga lentils (a shiny little black variety that resembles caviar), beet and frisee salad, and truffle vinaigrette. I was thrilled with my selection. Three large scallops went a long way in this plentiful and hearty dish. Flavors were perfectly balanced between the sweetness of the beets, saltiness of the scallops and lentils and contrasting sharpness of the mustard seed vinaigrette.

Seared Scallops with beluga lentils, beet and frisee salad, and truffle vinaigrette

Seared Scallops with beluga lentils, beet and frisee salad, and truffle vinaigrette

My dining mates were also happy with their selections, which included a couple of Chesapeake Bay Crab Cakes, a Bronzino filet, and a Roasted Chicken. It will come as no surprise to my loyal readers that despite the many unique menu options, Mr. Green Bean chose the basic beef burger with house-made fries. Mr. Green Bean described the patty as “pretty good”, which translates to: delicious but not the best he’s had. He’s a tough critique when it comes to beef filled buns and their fried accompaniments.

Lavender-Lemon Roasted Air-Chilled Chicken with yukon gold potato puree, sauteed greens, and lavender gastrique

Lavender-Lemon Roasted Air-Chilled Chicken with yukon gold potato puree, sauteed greens, and lavender gastrique

The large portions left us no room for dessert, which head chef Rita Garruba is known for. However, a quick peek at the menu revealed a few nice gluten-free finales, such as house-made ice creams and sorbets and an artisan cheese plate. Had we stayed, I personally would have opted for another glass of cava. It seems Irish Coffee and Breakfast Blend received a positive introduction to their future surroundings. Let’s hope Silver Spring has enough gourmet spots brewing to keep these beans around our parts for a while.

8407 Kitchen Bar, 8407 Ramsey Ave., Silver Spring, MD


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Ripple Effect

Ripple     

Everyone needs a Cheers pub in their life—a homey eating/drinking/socializing spot where the mood is alway right, the conversation easy, and the grub dependably nourishing. Ripple has been Cleveland Park foodies’ Cheers since opening it’s doors in May 2010. For Mr. Green Bean and I, Ripple is the casual night out for two, the restaurant to show-off to guests, and the nightcap detour (i.e. a glass of sparkling rose for moi and a plate of freshly baked cookies and milk for Mr. GB).

The waitstaff at Ripple shares their own love for food with menu suggestions and descriptive explanations of complex concoctions. Executive Chef, Logan Cox, is committed to creating seasonally changing menus featuring local ingredients. The plates (organized by small, medium and large), snacks and sides, and cheese and charcuterie all offer plenty of noshing combinations, like a “choose your own adventure” in dining. The wine by the glass and bottle list is smart, offering numerous reasonably priced options carefully chosen by Bar Manager, Josh Berner. Ripple accommodates the gluten-free diner like a good friend who wants to make you feel comfortable at her dinner party. The many naturally gluten-free items on the menu prove that gluten is often superflous to fresh and flavorful dishes.

Mr. Green Bean and I recently had the full Ripple dining experience with our good friend, Dr. Lobster. We constructed a delicious meal with lots to nibble, filling our small table with too many plates to fit! We started with a bottle of tasty wine, a selection of three cheeses, and hand cut fries with homemade apple ketchup (which I guiltlessly enjoyed after the waiter checked that nothing glutenous had shared the frier that evening). I cleaned the “composed seasonal vegetables” plate, garnished with dollops of goat yogurt and black cardamom puree. I can imagine now how Peter Rabbit felt tempted by all the delicious seasonal treats in Mr. McGregor’s farm! Poor disobedient bunny.

Left to Right: Cheese Plate, Hand Cut Fries, Composed Seasonal Vegetables

For our next course Dr. Lobster and I both tried the “delicata squash soup” poured at the table over “Lynnhaven oysters, sorghum, shaved chestnuts, and sorrel”. Total sensational pleasure. Each spoonful was sweet and slightly creamy, accented by the mild sorrel flavor. Were it not for the plump oysters, like anchors in the rich broth, this could have been dessert. Mr. Green Bean ordered the “pan-roasted strip loin” accompanied by “crushed sunchokes, radish, nasturtium, and marrow emulsion”. Though slightly scared by the foreign objects, I am proud to say Mr. GB bravely conquered the dish. The strip loin was cooked perfectly and well balanced with the plate’s unusual accessories. Admittedly my fork gravitated after the waiter offered that the dish was gluten-free.

Left to Right: Delicata Squash Soup, Pan-Roasted Strip Loin

Although already stuffed, our waiter talked us into a gluten-free sinful indulgance on Pastry Chef Alison Reed’s dessert menu, “baked butterscoth pudding, with spiced cream, and toffee pieces”. If I thought the soup could have been dessert, this was dessert they feed you in heaven. The smooth pudding and crunchy candy bits distracted me enough to not even consider Mr. Green Bean’s favorite “baked-to-order chocolate chip cookies and milk”, without which no Ripple dining experience would be complete.

Baked Butterscotch Pudding

Ripple, 3417 Connecticut Ave. NW, Washington DC