100 Very Best 2014Alternative dining experiences—pop-ups, secret destinations, guest-chef dinners—may be the trend of the moment, but chef Dan O’Brien’s three-year-old Shaw supper club has proven its staying power.
A dozen guests gather among shelves of his house-made jams, pickles, and dried pasta Wednesday through Saturday night, feasting on a multi-course meal that has the warm feel of a dinner party, with carafes of wine passed freely.
Ambitious yet soulful, offerings can range from an egg slow-cooked with truffles in a Mason jar to seared halibut atop an intense bouillabaisse sauce. What O’Brien accomplishes on two portable induction burners and a pancake griddle bests many of the formal kitchens in Washington.
Don’t miss:
- Fried olives stuffed with pork confit
- Orecchiette with duck confit
- Lamb with house-made sausage
- Mint bar with chocolate sorbet.
Try Seasonal Pantry’s Chef Recipes
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Dan O’Brien’s Hot Hot Chicken Breakfast Loaf
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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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
