Washington, DC - Dino (long)

Again, another post from me on eating out in DC for the benefit of the travelers. This was one of my favorite reviews to write from an experience on 2/1/07. Since this time Dino has added a tasting menu, but this was under special reservation that we had to do at the time. Also, for refernece, Robyn is my girlfriend, Dean is the owner and Kay is Dean's wife. Chris is the bartender at Dino.



On Tuesday night Robyn, myself and two friends reserved 4 spaces at the bar to do a fixed price tasting menu. The two friends had never been to Dino before, though Robyn and I have been there more times than I can count as well as on our first date smile. The dinner turned into a little bit of a celebration dinner as Robyn had just found out that her trial was going to settle so she and I would be able to spend valentines day together. Dean, Kay, Chris & Chef Amaya worked very hard to come through with a unique menu, and for your imposed jealousy here is my thorough review:

Drinking Course 1: Eucalyptus Honey Pomegranite Prosecco

This should be the first testament to Dean for hiring Chris as well as a testament to Chris' abilities as a "mixologist". In essence this was a basic prosecco which on it's own would have been enough *dyenu*, but no, Chris made a simple syrup with the other parts and added it to the prosecco, creating for a sweet, but not overpowering drink to calm everyone down from a long day before having a fine meal. It was what we needed- sparkling with excitement and sweet with desire. Immediately everyone was in a great mood.

Drinking Course 2: Prickly Pear Margaritas for the women and Blood & Sand for the men

I was hoping to get a cheat sheet from the website, but I didn't. I can tell you this- compass box scotch in the blood and sand has never tasted so good. It was sweet, strong, and by this time the couple that was with us was starting to feel the acohol a touch. Oh yah, did I forget to mention that they are both bartenders? smile.gif They can handle it.

Food course 1: Prosciutto, Mortadella, Genoa Salami

This was a very basic salumi plate, but perfectly executed. Each piece of meat carrying its own perfect savory sense. If I could get in touch with Dean's proscuitto dealer I'm sure I'd end up eating the stuff every single day for the rest of my life. Which would be until next week sometime smile.gif The Mortadella I've never been a huge fan of, but it's a personal flavor thing. The Genoa Salami is just the perfect salami. It's how salami should look and taste.

Carpaccio of Breasaola
Air cured beef with microgreens in a lemon dressing, granna shavings, olive oil

I love this course. I adore carpaccio in all its forms. This is simple. Savory, flavorful, so much so that you can actually taste what it was that your dinner actually ate before it gave its life for your pleasure. Sweet, delicious, pleasure.

Drinking Course 3: Gewurztraminer Nussbaumer 2004 Cantina di Tramin Alto Adige

OK, I'm going to admit it. I despise Gewurztraminers. I absolutely hate them. Except for this one. How does this man do it? Talk about a perfect pairing to go with our next course. Robust, strong, slightly sweet, just teriffic.

Food Course 2: Antipasto di Maccelleria
Butcher's plate- pickled tongue crisped on the grill, hot italian sausage, cotecchino, house cure pancetta, lightly smoked

OK, Robyn isn't a fan of tongue. I can't blame her for being wrong. Anyways I got her to try it and it was certainly great. Wonderfully spiced, great texture. The sausace, cotecchino and pancetta were all excellent as well but the tongue sticks out the most for me. Yummy.

Drinking Course 4: Giacomo Conterno Barbera d'Alba 2004 Cascina Francia

I love Barbera's. So round and flavorful. That taste of the earth gets me every single time.

Food Course 3: John Dory from New Zealand
Orata from Itlay
Whole fish crisped on the grill in olive oil and pan roasted

Everyone except one person (not me) adored the John Dory over the Orata, but the other gentleman preferred the Orata. When I say prefer I mean we all fell in love with both but Carl couldn't help scraping the bones of the Orata. Both were so fresh and so simply prepared. In the words of Batali "Don't fuck with the seafood." The guy is right- simple is better and the flavors will show themselves.

Food Course 4: Kumquat sorbet served in Kumquat skins

A simple palette clenser. One of our group members hadn't ever had kumquat before. It baffled my mind. In any event this course did exactly what it was supposed to do- sweeten and clean the palette before the next course.

Drinking Course 5: Abbazia di Novacella Lagrein Dunkel Praepositus 2003

I'll be honest, at this point in the night my memory of the wine was getting hazy, but I remember the pairing perfectly. I remember it bringing out the flavor of the next course so well. You'll see what I mean in the description.

Food Course 5: 1/2 Rabbit served three ways:
Boneless saddle stuffed with prosciutto & roasted
Confit of the legs and back
Roasted rack
served on a bed of braised cabbage, peas & prosciutto

Earlier in the day Kay had asked me, "So do you think your party will like rabbit?" My response, "If it tastes good we will eat it." Thankfully no one in my group has a personal affection for thumper. We destroyed this course, especially the confit and the saddle. The wine brought out the saltiness normally there in the rabbit as well as the spicyness of the game meat. A perfect pairing combined with a favorite meat of mine.

Finally we had a selection of the desserts from the menu along with espresso. I've reviewed the desserts here and there before so I won't bore you with the details.

A major bravo to Dean, Kay, Chris and Chef Amaya. This was perfectly executed and I think you now have 2 more life long customers.

Thanks for posting!

Heh.

jpschust wrote:...the tongue sticks out the most for me.

SCUBAchef wrote:Heh.

jpschust wrote:...the tongue sticks out the most for me.

Between my personal site, donrockwell.com and chowhound I've had an estimated 1500 views of this review (some are probably repeat reviews) and you are the first one to get that.