This is what Arlington has been missing!
I was able to talk our way into the Green Pig Bistro last week when it had a soft opening (i.e., friends and family) to partake in their cocktails with some friends. Think custom-cocktails, a la The Gibson or PX, which take time to be made, but deliver a delicious punch. While the Green Pig (the signature cocktail) is interesting (as it uses a fat washed bourbon), my favorite is the Pimms and gin focused Almost Paradise.
A week later (i.e., last night), we returned to sample their food. Soulful and delicious. Between the eight of us, we sampled a wide range of the menu. My favorites included the fries (with duck liver gravy and cheese curds), the duck breast with farro, and the bacon cheeseburger (which I couldn't help but order). The bacon is ground into the burger itself, and the cheese provides a thick, velvety unctuousness that I covet on a burger (but only rarely find). All of the desserts looked amazing (observing what we ordered and what was delivered to other tables), and the strawberry-basil bread pudding tasted as rich as the other desserts looked.
The setting matched the food well -- country chic, with (what appears to be) reclaimed woods and rustic trinkets. I would note that, while the service at the bar during the soft-opening was first-rate, the only disappointment last night was the service: it took a while for the food to arrive and there were several instances where our drinks were empty (with our server MIA). Hopefully, this was an opening week issue which is ironed-out, as the food, drink, and ambiance make the Green Pig Bistro a place I want to return to (frequently).
Food: A
Ambiance: A
Service: C
Showing posts with label American. Show all posts
Showing posts with label American. Show all posts
Saturday, April 7, 2012
Sunday, March 6, 2011
The Wine Kitchen (Leesburg, VA)
THE MEAL
Appetizer: Beet Salad (tangerines, roasted almonds, baby greens, goat cheese vinaigrette)
Entree: Short Rib Tacos; Espresso Rubbed Pork Chop (Brussels sprouts and bacon sweet potato spaetzle, cherry sauce)
THOUGHTS
We ventured out to Leesburg on a Wednesday evening with a Living Social coupon in hand, ready to sample the the farm-fresh food and wines offered at The Wine Kitchen. Any restaurant known as "The" Wine Kitchen must know that, comparatively, it is at the pinnacle of its genre. Call it a quiet confidence.
We began our meal with the Beet Salad. I find myself becoming more and more enamored with beets, and The Wine Kitchen dressed their beets nicely with a light and citrusy goat cheese vinaigrette. With the burst of the tangerine and the light nuttiness of the roasted almonds, I thoroughly enjoyed our choice of salad to begin the meal.
For my entree, I selected the Wednesday night special: Short Rib Tacos. Touted as being entirely homemade, The Wine Kitchen's short ribs were tender, albeit drier and less fatty than most short ribs I've ever had. I assume that The Wine Kitchen hand sorts out the fattier portions of the short rib, leaving the meatiest and most flavorful selections of meat. The Wine Kitchen then kicks the Short Rib Tacos up a notch with a homemade queso fresco drizzle and an ample portion of an avocado sauce (thinner than a guac). Wrap it all up in a homemade corn tortilla and I would certainly be happy to return to The Wine Kitchen on a Wednesday evening.
It bears noting, however, that I would be happy to return to The Wine Kitchen on almost any evening, given my first experience there. My dining companion ordered the Espresso Rubbed Pork Chops. I was fortunate enough to have two bites (with the sweet and sour cherry compote marrying flawlessly with the thick-cut pork chop), and a couple of moments gnawing on the bone. Yes, gnawing.
Not only did the food impress, but the atmosphere struck a nice balance between contemporary American food and intimate wine bar. Throw in an excellent wine list (with over thirty wines offered by the glass), and I'm sure I'll be back.
CONCLUSIONS
Food: 8.5/10
Service: 4/5
Errata: 4/5
Total: 16.5/20
$$
Appetizer: Beet Salad (tangerines, roasted almonds, baby greens, goat cheese vinaigrette)
Entree: Short Rib Tacos; Espresso Rubbed Pork Chop (Brussels sprouts and bacon sweet potato spaetzle, cherry sauce)
THOUGHTS
We ventured out to Leesburg on a Wednesday evening with a Living Social coupon in hand, ready to sample the the farm-fresh food and wines offered at The Wine Kitchen. Any restaurant known as "The" Wine Kitchen must know that, comparatively, it is at the pinnacle of its genre. Call it a quiet confidence.
We began our meal with the Beet Salad. I find myself becoming more and more enamored with beets, and The Wine Kitchen dressed their beets nicely with a light and citrusy goat cheese vinaigrette. With the burst of the tangerine and the light nuttiness of the roasted almonds, I thoroughly enjoyed our choice of salad to begin the meal.
For my entree, I selected the Wednesday night special: Short Rib Tacos. Touted as being entirely homemade, The Wine Kitchen's short ribs were tender, albeit drier and less fatty than most short ribs I've ever had. I assume that The Wine Kitchen hand sorts out the fattier portions of the short rib, leaving the meatiest and most flavorful selections of meat. The Wine Kitchen then kicks the Short Rib Tacos up a notch with a homemade queso fresco drizzle and an ample portion of an avocado sauce (thinner than a guac). Wrap it all up in a homemade corn tortilla and I would certainly be happy to return to The Wine Kitchen on a Wednesday evening.
It bears noting, however, that I would be happy to return to The Wine Kitchen on almost any evening, given my first experience there. My dining companion ordered the Espresso Rubbed Pork Chops. I was fortunate enough to have two bites (with the sweet and sour cherry compote marrying flawlessly with the thick-cut pork chop), and a couple of moments gnawing on the bone. Yes, gnawing.
Not only did the food impress, but the atmosphere struck a nice balance between contemporary American food and intimate wine bar. Throw in an excellent wine list (with over thirty wines offered by the glass), and I'm sure I'll be back.
CONCLUSIONS
Food: 8.5/10
Service: 4/5
Errata: 4/5
Total: 16.5/20
$$
Eventide (Arlington, VA)
THE MEAL
Appetizers: Beer Steamed Mussels (Pound of Prince Edward Island mussels steamed with ancho chilies, citrus, and soppressata); Foie Gras Mousse (Fig Compote, Mulled Wine Syrup, Pumpernickel Toast); Virginia Bison Tartare (Cranberry Mustard, Aji Amarillo Aioli, Capers, Cornichons, Crostini)
Entrees: Bell & Evans Chicken and Waffles (Buttermilk brined leg, pecan waffles, maple sage jus); Grilled Compart Farms Pork Tenderloin (Bacon-braised Savoy cabbage, chestnut puree, apricots, crispy shredded pork shank); Lobster and Winter Squash Gnocchi (Maitake mushrooms, cherry tomatoes, sage, baby arugula, lobster/sage butter)
Desserts: Brioche Bread Pudding (Candied walnuts, rum raisin ice cream); Meyer Lemon Tart (Graham cracker crust, lemon zest, blood orange, coconut whipped cream)
THOUGHTS
I went to Eventide three times over the course of one month, having three Living Social coupons to used by a March 3, 2011 deadline. This post reports on all three meals.
On the first trip to Eventide, my companion and I ate in the bar area, which maintains a separate menu from the main dining room's menu. After sharing the beer steamed mussels (which were wildly unspectacular, except for the grilled bread), I splurged on the chicken and waffles. It was worth it. The fried chicken was out-of-this-world good, with a nice crunchy exterior and moist meaty interior. The pecan waffle paired nicely with the chicken, mimicking the crunchy exterior and chewy interior. But it was the maple sage jus that put the dish over the top. A cross between maple syrup and a thin sage gravy, I have thought back to the jus on more than one occasion since the meal. While not an everyday type dish, I know that I'll be back to enjoy this dish again (and again and again...).
On the second trip to Eventide, my parents and I enjoyed a wonderful dinner in the main dining room. I began my meal with the Foie Gras Mousse, which came in the form of two large footballesque forms. Given the richness of foie, I found the serving-size of the foie off-putting. But the blend with the fig compote and the pumpernickel worked well together. I followed the foie with the pork tenderloin. Served atop a chestnut puree and with succulent crispy shredded pork shank (adding texture to the dish), the perfectly cooked pork tenderloin really worked as a complete dish. I concluded my meal with the brioche bread pudding. Now, I love me some bread pudding. And Eventide hit a real homerun with this dessert, with the sweet brioche married flawlessly with the savory rum raisin ice cream.
I returned to Eventide for a third time, returning again to the main dining room. We began the meal by sharing the Virginia Bison Tartare. Although nicely seasoned, the portion size -- like the foie gras mousse -- was too much. Perhaps the lesson to be learned is that Eventide's appetizers should be shared. I followed the tartare with the lobster gnocchi. While a fine dish, the gnocchi was not particularly memorable and the lobster was a touch overcooked. I finished the meal off with the meyer lemon tart. While I debated between the bread pudding and the lemon tart on my first trip, my instincts to go with the bread pudding were correct. While fine, the lemon tart left me wishing that the crust was a bit thicker and the whipped cream a little more coconutty.
CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$
Appetizers: Beer Steamed Mussels (Pound of Prince Edward Island mussels steamed with ancho chilies, citrus, and soppressata); Foie Gras Mousse (Fig Compote, Mulled Wine Syrup, Pumpernickel Toast); Virginia Bison Tartare (Cranberry Mustard, Aji Amarillo Aioli, Capers, Cornichons, Crostini)
Entrees: Bell & Evans Chicken and Waffles (Buttermilk brined leg, pecan waffles, maple sage jus); Grilled Compart Farms Pork Tenderloin (Bacon-braised Savoy cabbage, chestnut puree, apricots, crispy shredded pork shank); Lobster and Winter Squash Gnocchi (Maitake mushrooms, cherry tomatoes, sage, baby arugula, lobster/sage butter)
Desserts: Brioche Bread Pudding (Candied walnuts, rum raisin ice cream); Meyer Lemon Tart (Graham cracker crust, lemon zest, blood orange, coconut whipped cream)
THOUGHTS
I went to Eventide three times over the course of one month, having three Living Social coupons to used by a March 3, 2011 deadline. This post reports on all three meals.
On the first trip to Eventide, my companion and I ate in the bar area, which maintains a separate menu from the main dining room's menu. After sharing the beer steamed mussels (which were wildly unspectacular, except for the grilled bread), I splurged on the chicken and waffles. It was worth it. The fried chicken was out-of-this-world good, with a nice crunchy exterior and moist meaty interior. The pecan waffle paired nicely with the chicken, mimicking the crunchy exterior and chewy interior. But it was the maple sage jus that put the dish over the top. A cross between maple syrup and a thin sage gravy, I have thought back to the jus on more than one occasion since the meal. While not an everyday type dish, I know that I'll be back to enjoy this dish again (and again and again...).
On the second trip to Eventide, my parents and I enjoyed a wonderful dinner in the main dining room. I began my meal with the Foie Gras Mousse, which came in the form of two large footballesque forms. Given the richness of foie, I found the serving-size of the foie off-putting. But the blend with the fig compote and the pumpernickel worked well together. I followed the foie with the pork tenderloin. Served atop a chestnut puree and with succulent crispy shredded pork shank (adding texture to the dish), the perfectly cooked pork tenderloin really worked as a complete dish. I concluded my meal with the brioche bread pudding. Now, I love me some bread pudding. And Eventide hit a real homerun with this dessert, with the sweet brioche married flawlessly with the savory rum raisin ice cream.
I returned to Eventide for a third time, returning again to the main dining room. We began the meal by sharing the Virginia Bison Tartare. Although nicely seasoned, the portion size -- like the foie gras mousse -- was too much. Perhaps the lesson to be learned is that Eventide's appetizers should be shared. I followed the tartare with the lobster gnocchi. While a fine dish, the gnocchi was not particularly memorable and the lobster was a touch overcooked. I finished the meal off with the meyer lemon tart. While I debated between the bread pudding and the lemon tart on my first trip, my instincts to go with the bread pudding were correct. While fine, the lemon tart left me wishing that the crust was a bit thicker and the whipped cream a little more coconutty.
CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$
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