Chefs get the question all the time: What would be on the blowout menu of your dreams? So after plenty of good eating over 2006 and the first month and a half of 2007, we decided to mull the question ourselves. Only food from local restaurants and purveyors were considered fair game—we left out our favorite home-cooked and out-of-town dishes so you can sample everything you want (though many restaurant menus change frequently, so some of the dishes may not be currently available). And don't forget to let us know in the comments section what would be on the menu for your fantasy dinner.
Todd Kliman
Salmon tartare with curry oil and caviar at Farrah Olivia
Poppyseed rolls at Inn at Little Washington
Semolina-dusted fried Chesapeake oysters at Inn at Easton
Vegetable pot au feu with coddled egg at Palena
Channa batura at Saravana Palace
Jalapeno-pickled tomatoes at Blue Duck Tavern
Sizzling prawns in coconut juice at Viet Royale
Black sea bass with fennel and chorizo at Mendocino Grille
Bronzino with Sunset Beach oysters and basil at Maestro
T-bone toro at CityZen
72-hour capretto with polenta, with brussels sprouts and pancetta at Komi
Duck with cinnamon and port wine reduction at Citronelle
Greek donuts with mascarpone and chocolate cream at Komi
Cynthia Hacinli
Tuna sliders from PS7’s
Fontina cheese fondue with polenta quenelles and black truffles
from Maestro
Sunchoke puree with preserved lemon from Charlie Palmer Steak
Marinated California artichokes and salsify with bacon, Maldon
black pepper, and Parmesan dressing from 2941
Deconstructed Brazilian feijoada with pork belly, collard ribbons, and
oranges from Cafe Atlantico
Chicken tagine with dates and sauteed onions from Taste of Morocco
Buttermilk panna cotta from Restaurant Eve
Ann Limpert
Sweet Basil cocktail from PX
A breadbasket filled with Yuengling popovers from CityZen, buttermilk biscuits from Buzz, and a baguette from 2941
Shocked tuna from Farrah Olivia
Calamari stew on crostini from Obelisk
Tongue hash with Bearnaise sauce and a quail egg from CityZen
Lobster stew with chestnuts and sunchokes from Palena
Pork rib chop with bourbon peaches at Blue Duck Tavern
Mount Tam cheese from Cowgirl Creamery, Bonne Bouche cheese from EatBar
Banana pudding from Johnny's Half Shell
Canelles from Shoebox Oven
Sara Levine
The Mule cocktail from PX
House-cured olives from Komi
Mascarpone-stuffed dates from Komi
White tuna and scallop nigiri from Kotobuki
Faux gras terrine from Central
Roast chicken from Palena
Chalow sabsi (spinach) and chalow kadu (pumpkin) from Faryab
Mushrooms, brussels sprouts, and pistachios from Blue
Duck Tavern
Warm chocolate tart with peppermint ice cream from Colorado Kitchen
Erin Zimmer
Salmon cake with eggs over easy and creamy grits from Mocha Hut
Housemade braised bratwurst with beer and sauerkraut from Blue Duck Tavern
Paneer masala from Saravana Palace
Mac-n-cheese with collard greens from Oohhs and Aahhs
Kitfo and a glass of tej (honey wine) at Etete
Chicken tacos from El Charrito Caminante
Crabcake sandwich from Market Lunch
Croccantino gelato from Dolcezza
Beet cake from Domku
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
