Here We Go Againn

Don’t get be wrong... I love me some fish and chips. But that is about as adventurous as I tend to be when it comes to British pub fare here in the States. I guess you could say that some of the names just plain scare me. Bangers and Mash sounds like a horror movie. Spotted Dick sends shivers down my spine just hearing it spoken aloud. Bubble and Squeak makes me think of a cat getting its tail stepped on. British food just can’t win in my book, at least mentally.

Well, at least it couldn’t until I tried Againn on a recent Friday night. It was one of those places that had been on my million-mile long “to-try” list for far too long, partly because I hardly ever make it to downtown DC in time for happy hour. Yet, an early release from work allowed me to make it in time to sneak up to the bar at Againn and try their delicious fare.


Before speaking about the food, though, I’ve got to give the libations (and those who serve them) the accolades that they deserve. It’s not hard to tell that Againn is serious about everything that they serve at the bar. This is, after all, the restaurant that allows you to rent your own scotch locker on a yearly basis. Minutes after sitting down, bartenders Andrew and Rich were explaining how Againn makes spherical ice cubes for serving scotch; spheres have the smallest surface area of any three-dimensional figure and therefore melt slower. The two would serve as our docents for the evening, suggesting food and beverage pairings. In essence, the pair gave us a lecture in Bar Tending 101. Sitting at the bar and watching them create and perfectly intricate drinks was a treat in and of itself.

Because I had a LivingSocial coupon, I was able to try a wide variety of food on the menu. Yet I found it completely possible to eat and drink well at Againn on a budget. Elliot and I started off with hand cut chips (a.k.a. fries) and the Guinness soft pretzels. The fries were served with an amazing garlic aioli that was so good I was tempted to eat it with a spoon. I knew the pretzels were on their way because I could smell them before they were even in front of us. The gooey inside combined with the delicate crunch on the outside (and some spicy house-made mustard to boot) made for a fantastic treat.


I also went ahead and ordered the ½ pint of Atlantic prawns, a happy hour special. The shrimp were served chilled with Againn’s version of cocktail sauce, which was a bit more creamy than the standard fare. Eating those prawns made me feel like I was back in England standing on the beach. They were that fresh.

By this time I wasn’t very hungry anymore, but Elliot was still hungry. (Boys…what are you going to do with them?) The bartenders recommended the bangers and mash. For those of you that don’t speak "British," that translates to "sausage and mashed potatoes." Both were wonderful and full of flavor. The potatoes were creamy and offset by sautéed onions that packed just the right amount of punch.

To top our meal off one off, the bartenders recommended that we order the Guinness float. Yes, you read that correctly. This dessert is a root beer float wherein Guinness serves as a substitute for the traditional carbonated beverage. This is truly a “can’t miss” in my book. The homemade stout ice cream pairs perfectly with the hoppy flavors in the beer. And, if you wrap up your meal with this sweet ending, I can guarantee you that it will be impossible to leave unhappy. If you go for happy hour your wallet will agree.

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The Land of Lobster Burgers and KitKats

I'll admit it - I'm extremely lucky because my father comes to DC for work on a fairly frequent basis. His time in DC doesn't just mean that I get to have some good "daddy/daughter" time, but it means that he gets to feed me.

Since I was a little kid, food was always an incredibly important part of my family. Food Network was the TV channel of choice. Family dinners were a time to catch up every evening. Cooking for a meal was turned into a make-believe cooking show hosted by my attention-loving younger sister. And eating out was always an adventure - it was the goal to try and find the newest restaurant, the best food and the most creative cooking.

Over the past 5 years that I have lived in DC I have had the opportunity to eat at some amazing restaurants, yet there is one that I keep going back to time and time again. I've been to Central Michel Richard to celebrate both my birthday and college graduation and last week I had the opportunity to return - and it was better than I remembered it.

About 6 weeks ago my father asked me to help him plan a dinner in DC for some of his business associates. Immediately I decided that it would be at Central - how could it not? The food is wonderful and the service is impeccable - two things that every impressive business dinner should include. Yet, I was still having doubts. Maybe it was because I've been there a few times and I wanted something new. Or maybe it was because there has been a turn over in the kitchen. Who knows what it was. But, during one of the Washingtonian's food chats their critic, Todd Kliman, said " I would take my food-loving visitors to Central...because it's unique. There's nothing like it anywhere else. So that, then, becomes a must-stop -- an experience thy won't find in their own city."

And what a good choice we made. The food once again found the ability to make my taste buds swoon during every course. I started with the traditional gougeres, which are otherwise known as cheese puffs. If you go to Central and you only order one thing these little bit-sized pieces of heaven should be it.

The rest of dinner flowed as freely as the wine. The service was unobtrusive, but the waiters always seemed to anticipate the table's every need. The lobster burger that one of the dinner guests had lived up to the hype. My short ribs were so tender that they fell off the bone with the lightest touch. My dad's tomato and mozzarella salad was not only presented beautifully the mozzarella was made in-house and transported me back to the markets in Rome.

The grand finale of the evening was Michel Richard's famous KitKat Bar - or at least that was what it was called the first time I ate there. Now, though it is referred to Michel's Chocolate Bar. Yet, the name doesn't matter, what matters is how incredible it tastes. It took some convincing but soon everyone around the table was swooning over the decadence and simplicity of this dessert.

I walked out of the restaurant feeling comfortably full and having no doubts that Central truly deserves every award and word of praise that is bestowed upon them.

image: nytimes.com