The week has vanished…
as you remember, Tuesday we went up to
Bethesda (and the NIH) so MFO could help with a research project on Essential
Tremor, a genetic condition she inherited from her family. Our trip up the road was uneventful, no
traffic issues on the beltway and we even got to the hotel (Doubletree) on Wisconsin
Avenue without even raising our voices to each other.. We checked in and relaxed awhile before
getting DFD for dinner, one I was really looking forward to..
Jeff Black and his wife Barbara opened Addie’s, in Rockville
in 1992, and were so successful that they have developed several other
restaurants in the DC area. Addie’s closed late last year, but now there still
about seven restaurants, most carrying the name “Black” something (Salt,
Market, etc.). Personally I would not
call them a “chain” since they are all in the DC area and each has its own
character. Don’t ask me when you become
a chain, but my thought you would be that you have to be located in more than
one city, and the menu is the same at all locations. But, that’s beside the point. Oh, for those locals with a bit of a memory,
you might remember when a Chef named Leo Dilling (you still out there, Leo?)
opened up business in the “Sterling House” in Leonardtown, called Corbel’s. Well, he matriculated from one of the Black
properties, called Black Salt. Most of
their locations consistently receive pretty high reviews. So after a little “Yelping” I found one of
their properties that was quite close to the hotel
Because of our next day’s schedule, I called and got a
reservation at six, which is pretty early for us, and my attempt at humor
mentioning blue plate specials was not received very well.. None the less, we
showed up on time and were greeted by a rather large and imposing Maitre’
D, who inquired if I was William.. Well,
yes, but I usually go by “Bill”. He then
informed me that he was William and never “Bill”.. Okay, works for me, William. On the way to the table he said that there is
a number associated with every name, and that the number associated with our
mutual name was One. No argument here,
William! And William i remained for the evening. This guy looked like he could play middle line backer for any team in the NFL> The dining space is on one side
of the restaurant which is split by a bar and a sleek wine case, which fit with the general decor..
“Matt” approached the table announcing his name and
informing us he would be our server. Hmmmmm, but better than taking care of us. Barely.
Explained a couple of specials and asked about drinks. Unfortunately, MFO had to abstain from
alcohol (Doctor’s orders), so in order to show family solidarity and sympathy
with her, I ordered a Martini, settling for Hendrick's since Plymouth was not available (Matt checked).
Most of the Black restaurants kind of feature seafood, and
this was no different. Matt told us that
the oysters were especially good, and described the varieties, salinity,
texture, etc. I kind of took that with a
grain of salt.. I snuck a picture of
that portion of the menu
I finally decided that Oysters would be a good start so I selected
a “'round the country” selection with Maryland, PEI, and WA varieties (Barren,
Hammersley, and Malpeque) from the Boutique section.. Here’s a little test for you.. do you see an
error in that section? Answer later.
MFO took an Avocado and shrimp salad, and being a beef
lover, a Hangar Steak and I took Scallops with a crayfish buerre blanc, Kale,
and silky mashed potatoes. As with a lot
of places these days, sides and sauces are offered as special items, with
attendant surcharges. MFO took some
roasted carrots, and “what sauce would you like?” resulted in a
chimichurri. That is a quote, not would you like a sauce, but a foregone conclusion you wanted a sauce. Remember the "upsale" techniques?.. Reminded of that article, I burrowed myself in the martini..
Soon the first courses arrived (with a glass of Sancerre for the
bivalves)
and the salad
And despite what may sound like negative reporting above,
the food was REALLY good. MFO’s shrimp
tasted like shrimp that had been brushed with smoke and fire, the greens
crackled. The oysters were briny and did
have some nuances for each variety. The sauces
(although the dollop of horseradish seemed a bit odd) were quite good.
Entrees followed.
They were also excellent, although Hangar Steak can be difficult. The
MFO order of “medium rare” resulted in the
usual restaurant response of “rare”. It had great beefy flavor, but required a
bit of chewing.. what you get with hangar steak.
and the completion of the table's "surf and turf" as it turned out
I paired a nice Chenin Blanc with the scallops. They were delicious. You know, I don’t think you can screw up a
seared scallop…unless you go beyond seared.
We finished off the meal with a Key Lime pie, which was
deconstructed, and I had a cappuccino to offset the wine. It was a very good meal, paired with kind of
sketchy service. Things were delivered on time, hot, nicely presented and
William is “number one”.
Okay, answer to quiz... scroll back up, look at the "Bistro" oyster menu and look at the (second) Island quoted.. ooops. I will give Matt credit that when it was pointed out he said "oh my gosh!" and knew it should be Hooper's Island. we weren't offered a gratuity of thanks.. next time you go, check out the menu..
So next morning MFO left the room fairly early to cab over to
the research center, and I hung around for a while. What followed was almost of a full day spent in the waiting room, waiting for this and that, watching the parade of white coated physicians
parade by with clipboards and stern looks on their faces. At one point we were given a chance for
lunch, and were ushered by the very nice assistant who was “taking care of us” (more
appropriate this time) to the cafeteria.
Being a fairly new facility there wasn’t the usual institutional line of
glass concealed food with those metal tray bars in front. More of a station concept, where you could
get sandwiches, salads, more entrée kind of stuff, desserts and so on. After some deliberation I chose a sandwich
called a Reuben, which came with pickles and chips
And yes, it turned out to be about as bad as it looks. Institutional food is still institutional food. Chewy lunch meat, some sort of pasty stuff
and melted "cheese". Pickle wasn’t
bad. I won’t dwell on it too long, but
that “bread” was one of those damn “Pretzel Rolls” that seem to be the trend now
days. Lets take a sandwich with
ingredients that are chewy anyway, and encase them in a bun/roll thing that is
also tough to get through, leading you to the chewy stuff. Enough already.
Finally tests were concluded, data taken, thanks for
participating in the study we really appreciate it. Retrieved the car from Valet parking
(remember that if you ever go), reversed the beltway journey and got back to
the Mother County of Maryland. Interesting
experience.
Other Other
And because I know that Jane will be reading this from
above, a remembrance of the sweet person we lost three years ago Friday.. me and the grassies miss you.. a lot.
And she always
DFD
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