Both soups shimmer with a drizzle of paprika oil.” “A garlicky puree of red lentils delivers a ripple of warmth from maras peppers, revered for their fruity heat, while a bowl of thin yogurt and rice, shot through with dried mint, is basically a stuffed grape leaf in liquid form.
While he still considers the dips at Zaytinya to “be superior,” much is left to be admired at Ottoman when it comes to its soups. The standout starter cocktail is made with beet juice and mezcal (“two ingredients that sound incompatible but make merry going down.the drink is intoxicating in more than one way”). The first “comforting” bites include warm breads. Right off the bat he’s wowed by the “significant thought” put into the decor, ranging from blue amulets upon entrance believed to ward off the evil eye to a lengthy marble bar “veiled in a white trellis” to floor tiles that “channel a Turkish bath.” The Washington Post’s Tom Sietsema awards Mount Vernon Triangle’s Turkish restaurant Ottoman Taverna two and a half stars this week. The seafood menu-offered as part of the restaurant’s “highly customizable experience”-is far more successful than the vegetarian version.” Temperature aside, it was just as tasty with gently smoked salmon as a pescatarian alternative. “Too many dishes, though, are tepid-such as the otherwise terrific rectangle of sliced Wagyu “steak and egg” in béchamel sauce. While he’s all about the first step of the “dinner party” scenario-cocktails in a “plush, intimate, sexy” bar area-he’s not a fan of the dining room, which has a “man-cave” look to it.Īs for the food, the hits include the Alaskan king crab, with “luxurious nubs of meat swathed in garlicky butter” and the “velvety” squash velouté. The Shaw Bijou is “undeniably a show” and shines when it comes to “affability, imaginative cocktails, and terrific, carefully sourced wines,” says Kummer. Still relevant: the “young and diverse” team led by executive chef Kwame Onwuachi, who’s got a prestigious Eleven Madison Park and “Top Chef” resume. Washingtonian’s Cory Kummer reviewed The Shaw Bijou after three visits, but it’s exactly a taste of what to expect: the restaurant has since announced it’s dramatically dialing back its concept by cutting 13 courses to seven and the price from $185 to $95.
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