After a much needed hiatus of penning my wonderful encounters with amazing food and wine, I felt my return was most appropriate by posting last weekend’s dining experience. The mind blowing, palate pleasing experience of Chef Esko’s cuisine at the Grill Room, is by far one of the most exciting and surreal gastronomic experience one can hope to sink their teeth into. As one of DC’s most amazing and talented chef’s, who is also a great friend, Esko made this eight course dining experience one I shall never forget. This dinner had all the trappings of a Michelin starred “Must Have Experience.” From the moment I entered, to the very last bite of chocolate and goodbyes, a perfect evening was had by all.
The evening’s festivities kicked off with an elegant Manhattan from the super popular Rye Bar – - standing room only which forced me to consumed mine in “The Living Room” ahhh…. what pain one has to endure. Noted as one of DC’s most expensive cocktails, this harmonious concoctions was by far one of the most exquisite Manhattans I’ve had the opportunity to consume. This delicate blend of Dad’s Hat Pennsylvania Rye, Dolin rouge vermouth, Byrrh Quinquina and homemade orange bitters created a complex yet balanced Manhattan where having one did not suffice.
Your presence is requested as I’ve only had repeats of outstanding cuisine and moments of sheer food bliss at The Grill Room.
The “Living Room”
And now that much awaited eight courses that had me contemplating a life of wining and dining as my “Eternal Recurrence!!!!!”
Thinly sliced Norwegian salmon with yuzu and soy sauce, seaweed salad.
Diced Margrae tossed with: chives, shallots, cantaloupe & Taittinger Brut Champagne.
Finished with blood orange segment, lime foam and Kalix caviar (Northern Sweden) on a
Himalayan salt block
Diver scallop served with yuzu and fennel foam over applewood smoked mussels and finished with wasabi caviar
Shiitake, Maittake, Royal Trumpet and Portobello with garlic and caramelized onions.
Garnished with wild Nordic Cod, parmesan foam and truffle oil.
(The Soup: Sherry wine, cream, bay leaf, thyme and smoked Nueske bacon)
Artichoke puree with garlic and Thyme, garnished with razor clams and lime zest
Danish Dover Sole served over green summer squash, lobster and potato gnocchi with tomato and rock shrimp, topped with lobster bisque.
Chef Esko with Rotisserie Lamb
Stuffed with Moroccan spiced spinach and eggplant. Served with Israeli couscous with lamb sausage and dried fruit.
Rotisserie Lamb Plated with Wine
By the way, the Flaccinello 2007 was superb – - this is a benchmark in refined and balanced wine where elegance and complexity is not spared.
Study of Chocolate
Chocolate moltan lava cake
White and milk chocolate tart with raspberry mousse foam
Black Forest chocolate cake with gold leaf
Chocolate and Dulce de leche cake
For those of you who continue to deny yourselves a moment of nirvana brought on by the very skillful and talented Chef Esko, I personally and strongly suggest you make time to dine at the Grill Room, where your palate will be forever grateful.