Dish of the week: Oysters
Where: Hank’s Oyster Bar
Last Saturday’s marathon downpour may have nixed a lot of springtime plans, but the crowd at Hank’s Oyster Bar lined up an hour before the bar opened in the wind and rain to get prime standing room at their 4th annual Oysterfest. Four hours of all-you-can-eat oysters from both coasts (served fried and raw), bowls of onion rings and fries, all washed down with beers from Troeg’s, Brooklyn, and Allagash. Often served with lemon, cocktail sauce, or a vinegar-based Mignonette, the simplicity of an oyster with minimal addition of a condiment is a simple pleasure that shouldn’t be saved for special occasions or romantic dinners. Many places offer fried oysters around town (who doesn’t like fried?) but to truly taste an oyster, a simple raw preparation and some slurping is the way to go.
One of the highlights of the day was the Hama Hama oyster from Washington state. While many people see oysters and are turned off by the gummy aspect of the meat that closer resembles leftovers from your high school biology classes, the Hama Hama is a very firm meat with bright, briny flavors and a mild finish. With such a vibrant freshness just exuding the ocean flavors, little condiments were needed, as the point is to compliment the flavor of the oyster, not mask it. I found all that was needed was a little squeeze of lemon to make this a morsel of sunshine on such a miserable day. The citrus notes in the Allagash White played well with the oysters in general and still left your palate able to taste all the subtleties. I would love to try these grilled as the brine and a little smoke could be a match made in seafood heaven.
Small Bites
Rock lobster
The lobster roll has already conquered the streets of D.C. Now, New York lobster roll company Luke’s Lobster has plans to bring the treat to the District’s brick-and-mortar scene. Last night, Luke’s signed a lease for a 700-square-foot space at 624 E Street NW, where they’ll be slinging up the same rolls they do in Manhattan — featuring “a tiny hint of mayo, butter, and secret seasoning” — for $15 inside “a casual Downeast lobster shack.” The restaurant should be open next month.
The finer things
On Saturday from 3-6 p.m., Biagio Fine Chocolate will host a chocolate and wine tasting in Studio B (the tasting room/gallery behind Biagio Fine Chocolate) and will be showcasing over a dozen varieties of some of the world’s best chocolate. Wines will also be available for what sounds like a decadently delicious afternoon. No RSVP necessary.
Greek Life
From April 24 through May 8, José Andrés’ Think Food Group and the culinary team at Zaytinya invite Washingtonians to join them for a Greek Easter festival featuring delectable Mediterranean inspired dishes created by Head Chef Mike Costa. Throughout the two-week festival, guests can enjoy a chef’s experience menu featuring a variety of spring lamb dishes, as well as the return of the popular lamb sandwich cart and Easter cookies. Visitors can also toast the holiday and the return of spring with two exclusive cocktails created especially for the festival.
Take it outside
Casa Nonna’s patio opens this weekend and is starting things right with house Made Granita Cocktails. With the weather starting to warm up, these slushy drinks made from sweetened ice infused with fresh fruit will certainly enhance your weekend people watching.
