Whilst Matt and I drove around looking for a parking place (the Hard Rock Cafe is just down the block, hence the congestion), Robert and Jon had aperitif wine and cognac as they waited.
There were a number of interesting specials of the day listed on a white markerboard transported from table to table. We chose to order a few things from there as well as things from the standard printed menu.
Robert was feeling quite ducky, so he started with the pâté maison, a large slice of duck liver and pepper pâté served with fig compote, French olives, pickled onion, and cornichon pickles. It looked quite good, and Jon, who sampled a bit, thought it was nice, as well.
Then for a main course, Robert selected the confit de canard Grand Merè, a wonderful-smelling duck leg quarter roasted then fried in duck fat (the traditional confit technique), and served with mushrooms, potatoes, bacon, and shallots, then garnished with a sprig of fresh rosemary.
Unfortunately, there were no duck desserts on the menu, so Robert had to satisfy himself with a custardy, warm raspberry brioche pudding swimming on a mirror of Cointreau-spiked apricot purée dusted with confectioner's sugar and decorated with a mint sprig. It was lovely and looked delicious. Quack.
Jon began with a potage parisien that required two waiters to serve. One waiter brought a soup plate containing only a small mound of shredded al dente carrots in the middle. The second waiter then carefully poured a thick, green potato and leek soup around the carrots, so as to leave the bright orange carrot center visible. A little tiny ramekin of crumbled gruyere cheese and little croutons was on the side to allow Jon to add them at will.
His main course was l'onglet de boeuf grille avec pommes frites, a thick, grilled tenderloin steak served with French fries and a little red wine reduction "Languedoc sauce." Judging from the rapidity with which it disappeared and the plate was licked clean, I presume it was good.
For his dessert, he chose the Griotte from the special daily menu. Now, "Griotte" is the brand-name of a special European fruit liqueur made from cherry juice and bitter-almond essences; I not sure, though, if there was any Griotte in this dish, since the whiteboard described it as cherries soaked in armagnac (an expensive, fruitier type of cognac or brandy) served over French vanilla ice cream with meringue and clouds of whipped cream. A thin almond cookie spear and a mint sprig adorned the top. Whatever was in it, both he and Robert raved about the alcoholic cherries.
Matt commenced with the cream of pumpkin soup with brie gratinée, a delicious soup I've had on previous visits. The photo doesn't show the brilliant orange color of the soup itself underneath all that melted cheese. His brie gratinée also had a little strip of gruyere melted on top.
A wonderfully fragrant l'échine de veau braise Bistro D'Oc served as his main course. It contained braised veal chunks, tomatoes, and olives along with a large mound of mashed potatoes.
For his dessert he chose one of his favorite desserts, the hot profiteroles. Profiteroles are little cream puff shells filled with balls of vanilla ice cream and then drizzled with chocolate syrup; Bistro D'Oc's version used hot, rich pools of hot fudge sauce instead of chocolate syrup, then dusted the entire dish with cocoa powder.
Choosing a simpler route for dinner, I ordered the croque monsieur, the traditional French ham and cheese sandwich. They took a croissant, sliced it in half, then dipped and fried it like French toast. Mounds of thinly shaved ham and slices of Swiss cheese got piled on the croissant, and after baking long enough to warm the ham and melt the cheese, it came to the table resting atop an ample supple of pommes frites; fresh mayonnaise came with the fries for dipping. It was one of the better croques messieurs I've had in D.C.
And, what would a dinner in D.C. be without a proper Kody Pose from our guest of honor?
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