Washington DC Restaurant Week 2008- A Report On Vidalia
I have to admit I do some hand wringing when it comes to dining out during RW. Will I be treated like I’m cheap? Will I be treated like chattle? Will the food be skimpy and uninteresting?
Well, my concerns immediately began to fade when I dined at Vidalia last night. We arrived for our 7:30 reservation just on time and were greeted warmly and asked if we would like our coats stored. Our table was one which I would ask for upon our next visit (and there will be more!)-atop the stairs overlooking the main floor dining area.
Our server was informative and attentive throughout our meal. She offered suggestions for our selections and wine during our dinner and dessert. And dinner was delicious. There was one menu which I liked. I don’t want to have to ask for the RW menu. There were plenty of choices without upcharges but don’t get me wrong-there were several items which were priced higher based on the cost of the item-and this is fine. The quantity and cooking were both wonderful
Frank ordered the rabbit sausage which was served in a bowl with it’s own broth. He felt the broth needed salt (his salt tasters are low-sorry hon) but the sausage was very good. Even I went over to the dark side and tried the rabbit (sorry Orchid). I have to say-I’d give it a try again. It was definitely not like chicken. Frank also ordered the duck breast ($9) which was cooked perfectly and was accompanied by a fun little eggroll. He ended with the peanut butter crunch for dessert, for which I envied him. I had the Vahlrona panna cotta which was highlighted with banana-not as good but overall enjoyable.
But let me digress to my meal. I’ve heard wonderful things about Chef Cooper at Vidalia and given his talent ( and a bit of channeling Anthony Bourdain) I thought I’d venture a little out of my comfort zone and try the brined veal tongue, which tasted a bit like corned beef. The taste was good and the texture was……interesting. I don’t know that I’d go out of my way to have such a dish again, but I’m sure glad I tried it.
Next I had what was to me the absolute highlight of my meal- the cassoulet. Cassoulet is a very involved and time consuming dish which although I love to cook, I don’t know that I’d make it own my own. Perhaps for a party of folks who would thoroughly enjoy it but shy of that, I’m ordering this dish out. Vidalia’a cassoulet was smokey with sausage, pork belly and hock. The marrow beans were cooked perfectly. I’d go back just for this dish alone.
Overall our experience was really enjoyable and although Vidalia is normally a bit of a splurge, I know we’ll be back for a special treat. Kudos Vidalia, you do RW right.
I’ve been meaning to try Vidalia… maybe I’ll try to get Valentines Weekend reservations…
I would trust Vidalia for Valentines Day. So many places are just packed with jacked-up prices but I would expect Vidalia to be a really special place to go. Lucky you!!