Friday, August 20, 2010


The diner/modern ambiance was hardly unique. Walking into a dark black hole with sporadic lighting is not a good idea when attempting to present the façade for serious cuisine. It was an odd splash of diner meets night club that did not accompany the food well.

Nonetheless, the service was up to par and our waiter was patient and helpful. Though the place was small, it did not overcrowd when the 20 something’s flooded in for the evening’s happy hour specials. Overall, I would probably only go back for the cocktails and sliders.


Hibiscus Cocktail: Too sweet for my liking. The hibiscus was a refreshing new taste that was not overwhelming; however, the St. Germaine liquor was.

Champagne Cocktail: A beautiful blend of light brut champagne with a hint of brandy. Very light and sophisticated.


Madras Curry Lamb Sliders: One of my favorites of the evening. The lamb was cooked to a perfect medium rare; it was complimented with fresh bread, arugula, mint, and a slightly pickled cucumber. Two thumbs up.

Hand cut French Fries with Black Truffle Mayo: I could not get enough of the mayo. The fries were cooked perfectly and not oily at all. They were complimented with just the right amount of fresh garlic salt.

Yellowfin Tuna Tartare: Not the best tartare but not the worst either. Fresh tuna cubes with tiny dices of cucumber and shallot. It lacked original flavor but was delicious.

Roasted Red Pepper Hummus: I think it’s hard to go wrong with hummus but this chef got it right. By far the best hummus I’ve ever had. It was a perfect blend of all ingredients and had us licking the bowl.

Steller Bay Oysters: Beautiful, simple, yet elegant. With only three to an order I was left wanting more. The chef didn’t take away from the oyster’s original taste by only adding a touch of onion and a drizzle of olive oil.

Cashew Crusted Jerk Chicken: This was one of the highlights of the evening; an original recipe of crispy jerk chicken satay, with apple chutney. The crisp outer cashew layer gave way to the succulent, juicy chicken. The distinct jerk seasonings married impressively with the mango chutney which carried a slight hint of curry. Beautiful.


1904 14th Street NW

5:00pm – 11:00pm Tues. –Wed.
5:00pm – 12:00pm Fri. – Sat.
5:00pm – 1:00- 2:00am Fri. – Sat. (BAR)

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