Dish of the Week: Native Foods of the Northwest Coast
Where: Mitsitam Cafe
The Smithsonian’s National Museum of the American Indian continues to flex its muscle in the world of cafeteria dining. Legendary in the world of museum concessions, the unexpected eatery burst onto the Washington dining scene finding spots on local dining guides since 2005 and maintaining its relevance, taking home a RAMMY award naming it Washington’s best casual restaurant in 2012.
The RAMMY may seem a little weird. Are local diners in the know routinely hanging out on the National Mall for the Mesoamerican and Great Plains cuisine, served until 5 p.m. or so daily? Maybe not. A unique product not served anywhere else in the city or probably hundreds or thousands of miles from it? Maybe.
Under direction of relatively new executive chef Jerome Grant, the cafe updates its menu seasonally and invited DCist over to check out the new summer menu that launches this weekend. Watermelon, serrano salsa, and wine blessed by Lodi Indians in Salt Lake City served as nice bookends to the meal. It’s a carriage ride along the Oregon Trail to the Northwest Coast that best showcases the work going on in the kitchen.
Meaty head-on prawns are smoky from a wood-firing and accented with a pink peppercorn sorrel butter. Juniper spiced and cedar planked salmon broiled to order is served on top of a red beet and chili jam. Bison skirt steak is grilled for not to long to a pink hued rare and garnished with a charred tomato and garlic chutney.
Small Bites
The New Science Club
It’s really not so different from the old Science Club. But the chill, nine-years standing hang out spot on 19th street is conducting a few experiments. Menu tweaks have added some cute, just-gimmicky-enough cocktails using dry ice or served in beakers. Test tube shot play slightly classier than those brought around by cocktail waitresses at cheesy clubs, because science. And Jacob Hunter, previously executive chef at Matchbox Food Group, consulted with the 19th Street spot to revamp the formerly all vegetarian menu from all veggie stuff—like excellent fried dill pickle spears—to meaty treats, including lamb meatballs.
Steaks and Lambrusco in Shaw
Father’s Day specials abound across city restaurants on Sunday. One that caught our eye is a steakhouse night at Dino’s Grotto. They’ll cook up a selection of cuts from Shenandoah Valley Beef Co-op, including in-vogue ventralis and Teres Major steaks. Also going on through next Sunday is Dean Gold’s celebration of international Lambrusco days. He will pour four tumblers of the sparkling red wine from small family producers, served with snacks for $25.
Garrison Announced for Barracks Row
A late summer opening has been announced for Garrison, a restaurant by chef Robert Weland coming to Barracks Row. Weland previously cooked as executive chef at Poste Moderne Brasserie and Cork Wine Bar. The new spot is billing itself as a place for straightforward simple dishes with clean flavors and local ingredients.
Northern Virginia Summer Brewfest
Those willing to drive out to Centerville, Virginia this weekend will be rewarded with beer and local bands. The Northern Virginia Summer Brewfest going on this Saturday and Sunday features suds from over 45 local and regional breweries. A $25 ticket includes four-ounce tastings from six vendors, with more samples to be had at $2 a pop.
Fit Foodies 5K
Fit Foodies will take to the streets of Merrifield on Saturday morning. The course of a Fit Foodie 5K Race will set out from, and return to, the Mosaic District where runners can join David Gaus for a cooking demonstration or eat foods to refuel courtesy of RJ Cooper and Katsuya Fukushima. Cooper will also host a Friday night pre-race party at his Mosaic-based restaurant Gypsy Soul.
Latin Fusion Steak
After a couple week’s worths of a happy hour soft opening, Claudia’s Steakhouse opens its doors for good this evening. On 15th Street NW at the corner of K, the Latin fusion steakhouse features Miami-chic black-and-white décor and an astronomically pricey opening menu where a drunken ribeye steak at $49 is in the median price range of the menu. A cocktail will set you back in the high teens save for the $125 Claudia made from a fancy reserve gin and saffron bitters.
