Tag Archives: dish of the week

Dish of the Week: Ribeye at Masseria

11 May

Ribeye at Masseria

Dish of the week is an ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.

District Cuisine recently had a delicious spring dinner at Masseria in Union Market.  While several of the dishes were great (Masseria features a several course tasting menu and does not offer a la carte except at the bar), the ribeye was particularly memorable.  Dry aged for 30 days and then cooked rare-medium rare, it was one of the most tender pieces of meat we had every had and truly melted in your mouth.  It is lightly drizzled with a cheese fonduta as well.  Plated with “crushed” (basically mashed) potatoes, spring onions, and fresh flowers it was a real taste of spring.  Definitely check it out before it disappears from their frequently changing menu!

Dish of the Week: Smoked Chicken Breast at DC Harvest

2 May

Smoked Chicken Breast at DC Harvest

Dish of the week is an ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.

District Cuisine’s Dish of the Week returns this week with a featured dish on the DC Harvest spring menu: the smoked chicken breast.  The dish features a generous portion of slow smoked chicken  (with a nice crispy skin) plated over sauteed greens and cranberries with a spicy syrup drizzled over it.  The smokey flavor of the chicken could standalone but is enhanced and made even more interesting by the accompaniments.  The dish is finished with a cheddar grit cake on the side.

Dish of the Week: Wok Fried Noodles at Maketto

7 Dec
Wok Fried Noodles at Maketto

Wok Fried Noodles at Maketto

Dish of the week is an ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.

Maketto (1351 H Street, NE) has received the most attention of any restaurant in the H Street Corridor over the past year, culminating with its inclusion in the Michelin Guide’s Bib Gourmand list a couple of months ago.  Throughout all of the positive coverage, one item emerged as the most talked about: the Taiwanese fried chicken.  Seemingly every article about Maketto talked about the dish.  Don’t get us wrong, we really like the fried chicken, but we think there is one dish that is even better: the wok fried noodles.  The wok fried noodles are stir fried with a combination of vegetables and a rich and flavorful sauce (with a mushroom presence) that is the perfect remedy for a chilly winter night.  The noodles, which capture the taste of the vegetables and have a hint of smoke in them, come topped with crispy garlic and hot peppers.  You can add seared duck breast or pork belly for around $20 (that’s in addition, not total); however, the addition is not necessary (although the seared duck is good) as the dish by itself is quite large and prone to tasty leftovers the next day.

Dish of the Week: Grilled Swordfish at DC Harvest

9 Nov
Grilled Swordfish on Fall Menu at DC Harvest

Grilled Swordfish on Fall Menu at DC Harvest

Dish of the week is an ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.

Several weeks ago, DC Harvest (517 H Street, NE) rolled out several new items for its fall menu, including a new pasta dish (featuring red kuri pumpkin, broccoli, chickpeas, and a walnut pesto), a braised brisket entree, and a cocoa rigatoni with braised venison ragu.  Our favorite so far is the grilled swordfish plated over greens sauteed with sausage and dates and topped with DC Harvest’s pickled ramp butter.  We always appreciate seeing swordfish on a menu as it is somewhat rare to find around the District.  The calabrese sausage and the sweetness of the dates interact well with the bitterness of the greens and make a truly memorable and tasty dish.  Stop by and check out the fall menu before they transition to winter as it gets colder.

Dish of the Week: Poke Bowl at District Fishwife

1 Nov
Poke Bowl at District Fishwife

Poke Bowl at District Fishwife

Dish of the Week is a new ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.

In case you haven’t found out yet, several months ago, District Fishwife in Union Market expanded its offerings to include freshly prepared meals in addition to its seafood selection.  The meals are primarily lunch items (dinner on the weekend) and include fish sandwiches, salmon burgers, and most recently a chili crab fried sandwich.  Our favorite is the Ahi Tuna poke bowl (you can also get it with salmon, depending upon what they have available).  Poke bowls (a style of marinated raw fish from Hawaii) have recently become very popular both around town and nationally (see recent Washington Post story here).  District Fishwife’s preparation has a bed of rice with two different types of marinated tuna on either side of the container: a soy based marinade and a spicy aioli marinade.  In the middle you get wasabi, seaweed salad, ginger, thinly sliced carrot, and fish row.  The two different marinades are both delicious and play well together with the rice and salad in the middle.  The poke bowl is a great way to have an interesting, fresh, and fairly light lunch or dinner (unlike several of their items, you can get the poke bowl in the late afternoon).