Despite my cynicism, I know one good thing can come of this. Chefs like Todd Gray can put a restaurant in a Hilton Garden Inn of all places and the food will probably keep you coming back to the area. Everyone wins.
So, when Restaurant Week came along, I decided to make the trip out to said neighborhood and eat some solid seafood.
Let me start off by saying that this is the nicest damn Hilton Garden Inn I've ever seen. Period. And the restaurant? Gorgeous. Not to mention the massive outdoor patio that serves up happy hour daily.
But let's talk about the food. It was good. I wasn't totally insane about it, but I enjoyed my meal.
Small things: I thought the calamari needed a real sauce for dipping. What it came with was way too watery to be dipping the fried rings. Also, the grilled trout was a little dry for me. I would've liked it a little less cooked and moist. I found myself relying way too much on the cream sauce it was in for flavor.
I hate being negative though, and there were some real bright spots. The gumbo was SO GOOD. Definitely the most underrated part of the meal. Surprisingly, my favorite part of the meal was my dessert, which never happens. It was a flourless chocolate cake with roasted banana ice cream that was so rich I didn't want to eat too much but so delicious that I had to keep going in for more.
Sigh. I'm a little torn here. Maybe if I was ordering a la carte it'd be a better deal or just gone with my gut and ordered the shrimp and grits.
Will I come back? Probably, and next time definitely snagging a seat on the patio.
|Shrimp and grits|
|Grilled local brook trout|
|I think this was the lemon meringue coconut tart|
1225 First Street NE
Washington, DC 20002