Back at The Grill Room – – A Palate Pleaser Unlike No Other!!!!

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After a much needed hiatus of penning my wonderful encounters with amazing food and wine, I felt my return was most appropriate by posting last weekend’s dining experience.  The mind blowing, palate pleasing experience of Chef Esko’s cuisine at the Grill Room, is by far one of the most exciting and surreal gastronomic experience one can hope to sink their teeth into.  As one of DC’s most amazing and talented chef’s, who is also a great friend, Esko made this eight course dining experience one I shall never forget.  This dinner had all the trappings of a Michelin starred “Must Have Experience.”  From the moment I entered, to the very last bite of chocolate and goodbyes, a perfect evening was had by all.

The evening’s festivities kicked off with an elegant Manhattan from the super popular Rye Bar – – standing room only which forced me to consumed mine in “The Living Room” ahhh…. what pain one has to endure.  Noted as one of DC’s most expensive cocktails, this harmonious concoctions was by far one of the most exquisite Manhattans I’ve had the opportunity to consume.   This delicate blend of Dad’s Hat Pennsylvania Rye, Dolin rouge vermouth, Byrrh Quinquina and homemade orange bitters created a complex yet balanced Manhattan where having one did not suffice.

Your presence is requested as I’ve only had repeats of outstanding cuisine and moments of sheer food bliss at The Grill Room.

 

The "Living Room"
The “Living Room”

 

Manhattan Cocktail
Manhattan Cocktail

And now that much awaited eight courses that had me contemplating a life of wining and dining as my “Eternal Recurrence!!!!!”

 

Norwegian Salmon
Norwegian Salmon

 

Norwegian Salmon
Norwegian Salmon

Thinly sliced Norwegian salmon with yuzu and soy sauce, seaweed salad.

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Magrae Tartar
Magrae Tartar

 Diced Margrae tossed with: chives, shallots, cantaloupe & Taittinger Brut Champagne.

Finished with blood orange segment, lime foam and Kalix caviar (Northern Sweden) on a

Himalayan salt block

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Maine Scallop
Maine Scallop

Diver scallop served with yuzu and fennel foam over applewood smoked mussels and finished with wasabi caviar

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Mushroom Bisque
Mushroom Bisque

 Shiitake, Maittake, Royal Trumpet and Portobello with garlic and caramelized onions.

Garnished with wild Nordic Cod, parmesan foam and truffle oil.

(The Soup: Sherry wine, cream, bay leaf, thyme and smoked Nueske bacon)

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Artichoke Soup
Artichoke Soup

 Artichoke puree with garlic and Thyme, garnished with razor clams and lime zest

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Dover Sole
Dover Sole

 Danish Dover Sole served over green summer squash, lobster and potato gnocchi with tomato and rock shrimp, topped with lobster bisque.

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Chef Esko
Chef Esko

 

Chef Esko cutting Rotisserie Lamb
Chef Esko cutting Rotisserie Lamb

 

Rotisserie Lamb
Rotisserie Lamb

 

Rotisserie Lamb
Rotisserie Lamb

 Stuffed with Moroccan spiced spinach and eggplant. Served with Israeli couscous with lamb sausage and dried fruit.

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Rotisserie Lamb Plated with Wine
Rotisserie Lamb Plated with Wine

 By the way, the Flaccinello 2007 was superb – – this is a benchmark in refined and balanced wine where elegance and complexity is not spared.

 

Ahhh…Sweet Dessert!!!!!

Study of Chocolate
Study of Chocolate

Chocolate moltan lava cake

White and milk chocolate tart with raspberry mousse foam

Black Forest chocolate cake with gold leaf

Chocolate and Dulce de leche cake

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For those of you who continue to deny yourselves a moment of nirvana brought on by the very skillful and talented Chef Esko, I personally and strongly suggest you make time to dine at the Grill Room, where your palate will be forever grateful.

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