The fruity, nutty side dish only serves to amplify the oversized flavors of the fish, or any other grilled goods. Pair it with shirin polo, buttery basmati rice bejeweled with candied carrots, orange peel, barberries and cranberries, almonds, and saffron-glazed pistachios. One may sing with saffron another zaps the tongue with appealing acid.
Like an Everlasting Gobstopper, each bite is slightly different. The meaty, moist white fish is colored a rich brown with sweet-and-sour pomegranate molasses. That’s because there are few seafood dishes as splendid in NoVA. The whole fish was $35 when I tried it, and I still call it a bargain. Amoo’s Restaurant (Photo by Rey Lopez) Amoo’s Restaurant When to dine here: Your date is as much of a foodie as you are. A team tends to your every need with efficiency and a sense of humor. Service: As close to perfection as you’ll find. And that’s just outside the art-filled indoor space.Įat This: Get the tasting menu and trust the chef. See This: Drive into the woods, where you’ll arrive at an office building surrounded by water features, including a waterfall and a koi-filled pond. And somehow, Chemel makes them all sing in harmony, harnessing manifold flavors in a way that remains unfussy.ĭesserts, from pastry chef Kimberlyn Turman, are forgivingly light, leaving you and your guest ready to take on the rest of the night. They’ll include diverse ingredients a Japanese sea scallop starter is comprised of green almonds, apricot, Thai chile, and mint. It’s one of five courses that your server will proffer, each with both an omnivorous and a veg-friendly option.
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The fish course, also available made with maitake mushrooms for the vegetarians, is a flaky fillet with crunchy skin that indeed tastes like Korean barbecue, but is served over a matsutake-mushroom-and-shoyu foam with pinpricks of crispy black rice. What exactly is Canary Islands branzino “bulgogi”? you wonder. The first step to ecstasy is reading the menu, with its creative offerings that only hint at the artistry to come. The anticipation that builds as you wait for the grand reveal of each course, the satisfaction as it arrives in front of you looking irresistible, the sharing of a dish with the person by your side-it’s all a routine likely to whip you and your companion into a frenzy.Īnd no one in NoVA does this theatrical hurry-up-and-wait with the same gusto as chef Bertrand Chemel. The restaurant will be open for lunch, dinner and happy hour Monday through Saturday.There’s no dining experience that will whet every appetite quite like a tasting menu.
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The Little Dipper Hot Pot House at Mosaic District has a 60-seat dining room and a five-seat full bar. The menu also includes other entrees in addition to the hot pot choices. There is also a selection of 25 add-ons, including vegetables and noodles. Diners choose a broth, a level of spiciness, a protein and a side. Hot pot meals, at lunch or dinner, start around $14. The restaurant also offers individual hot pots. The restaurant calls it very much a communal meal, with everyone throwing their chosen ingredients into the pot, eating when it is ready and then repeating. The concept puts an updated spin on the 1,000 year-old tradition of communal hot pot cooking that uses raw ingredients simmered in a pot of broth and brought to the table hot. There is a third location at Rockville Town Square in Rockville, Maryland. The original Little Dipper Hot Pot from restaurant owner Melinda Zhang opened in Falls Church in 2016. The restaurant’s third location will open its doors on Nov. WASHINGTON - Little Dipper Hot Pot House is coming to Fairfax’s Mosaic District. Business & Finance Click to expand menu.
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