Dinner with the Spanish Ambassador

To many in DC, Chef José Andrés is known as the “unofficial Spanish ambassador.” In these parts, being unofficial makes you more likable, because you can’t ignore parking signs or speed limits and, unlike us mere mortals, get away with it. But even if Chef Andres was the actual ambassador, I think it would be tough for anyone to hold it against him, especially once they tried his food.

This past Friday night, Elliot and I were able to indulge; his mother and step-father were in town for the weekend. And as they're just as big of foodies as we are, there was only one true mandate when it came to planning our itinerary: great restaurants. Also, his mom is a big Top Chef fan, so it made sense to keep the momentum going from Andrés’s recent appearance on the show and head to Jaleo.

From start to finish, the entire experience at Jaleo lived up to Chef Andrés’s reputation. The carafe of sangria was not only poured with precision, but the taste of the fruity wine punch bordered on perfection, with the little bits of fresh fruit adding to the already magnificent flavor. Each bite of the patatas bravas had just the right amount of spice mixed with the garlic aioli. Chef Andrés says that you will want to eat his fried dates wrapped in bacon every day. I can guarantee you... he isn't lying.

Elliot's step-father suggested we try Jaleo's version of paella. Although I have dined here many times, I have never tried this traditional Spanish dish. The paella needs to be ordered almost immediately upon sitting down because it takes at least 30 minutes for the dish to be cooked. Let me tell you right here and now that the wait was worth every millisecond. The large dish of rice, chicken and mushrooms came out piping hot and was served on top of garlic aioli. (Side note: This was a brilliant move. Layering the aioli onto the plate before serving the paella means that the dish effectively cooks in the additional ingredient.) As everyone took their first bites, it was evident from all of our faces that this was an entree that was executed to perfection.

Although we got to the restaurant right after happy hour, it is only appropriate that I share with you that their “Jaleo Hour” is well worth the claustrophobia that tends to surround the bar from 4:30 – 7pm. The sangria flows at the liberal price of $4 a glass and a handful of tapas plates (including the bacon wrapped dates and patatas bravas) are offered for $5. Some drinks and a few noshes can easily turn into great meal on a budget.

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image of sangria: Tasting Table
other images: capitolbites flickr stream

There is no Sincerer Love Than the Love of Food

I had a difficult time choosing where to celebrate round 2 of my birthday. Food is so important in our family, especially when it comes to special occasions. My dad was in town yet again, so I truly had my pick of restaurants, and I wanted to pick one that lives up to our "sincere love of food" (according to the Greek philosopher Socrates). Previously, I had been to Zaytinya just for drinks and a few dishes, but that brief encounter left me wanting more of the Greek mezze. So this seemed like the perfect occasion to go all out.

Zaytinya has had quite a reputation in DC for some time, especially because it is a Jose Andres restaurant, but ever since the last season of Top Chef when executive chef Mike Isabella competed its popularity has exploded. It is no longer possible to just walk in and be seated, you are looking at an hour wait (at the minimum) if you don't make a reservation.

This is a place where you can go to satisfy almost any stage of hunger. It is quite possible to go to the bar and order a cocktail and 2 or 3 plates off of the $4 Mezza Ora menu during the restaurant's happy hour. But you also can take a seat in the large airy dining room and enjoy a leisurely meal where the dishes keep coming out of the kitchen - each one more exciting than the last.

On the night that we went to the restaurant, we were lucky enough to meet Jose Andres. Mr. Andres has built quite a reputation in the culinary world and beyond; he even carries the nickname of "Spain’s unofficial ambassador to the United States." He is one of the nicest chefs that I have had the opportunity to meet. Besides standing and chatting with us for a good 10 minutes, he sent over some of his favorite dishes during the meal.

When you first take a look at the menu, it is almost impossible not to be overwhelmed. The list seems to go on forever and almost every dish looks like it could be the best. My suggestion is to ask your waiter or waitress for their recommendations. Many of them have been working at the restaurant for quite some time and they all have had extensive training. The waitress that we had that evening was knowledgeable without being preachy. She was not only able to accurately describe dishes that we had questions about, she also could tell us the stories behind many of the ingredients that are used.

Every dish that came out of the kitchen that evening was truly wonderful, but there were a few standouts that deserve to be mentioned. The fresh chickpeas (still in the pod) that were marinated in lemon and dill that were incredibly unusual, but so good. My roommate said, "I want to just go to the bar, order the chickpeas and drink a glass of wine." Chef Andres also sent out a wonderful dish of hand-stuffed, lamb-filled pasta (about the size of the nail on your pinkie finger) and covered with a yogurt and paprika sauce.

A word to the wise - save room for dessert. One of the most amazing dishes of the night came during dessert: greek yogurt with apricots and pistachios. The description on the menu doesn't do its perfection justice. Zaytinya does a brilliant thing and offers two different sizes for their desserts, large and mezze style. I wish more restaurants did this, because sometimes all you need a few bites of sweet, and not an entire dish.

I left dinner that evening feeling comfortably full, which I think is the best feeling after a great dinner. Thank you Zaytinya (and Chef Andres) for an amazing birthday dinner. It's a meal I won't soon forget.

images: recipesfoodandcooking.com and dc.about.com