If I had to draw up a list of the best fries in the District, Michel Richard’s Central would undoubtedly be among the top contenders for its salty fried goodness.
Although Central’s fried chicken is probably my favorite item on the menu, I foresee fried chicken and waffles in my near future, so I opted for the tartare of filet mignon and fries with a mixed green salad to start. Although six ounces of raw beef may not be everyone’s cup of tea (and it is certainly a long way from the comfort of my baked potato), Central’s tartare is perfectly seasoned and delicious.
My friend got the lamb shank (with creamy polenta), which was quite picturesque and perfectly tender.
Chinatown-Penn Quarter has slowly but surely established itself as a foodie haven in D.C. Jose Andres’ Zaytinya, Oyamel, Cafe Atlantico (temporarily America Eats), and Jaleo were among the first gourmet bites to settle the once desolate frontier, and the blended Chinatown-Penn Quarter neighborhood has slowly but surely become home to some of the best restaurants in the District.
As soon as this weekend, another culinary great, Michel Richard, will be opening doors in Chinatown-Penn Quarter. Next door to Luke’s Lobster, Michel Richard’s newest addition to the D.C. food scene will be a casual eatery dedicated to meatballs. The food blogosphere is buzzing about what Meatballs will offer. Aside from serving meatball grinders, pastas, and salads, Meatballs will also be a one-stop shop for Sunday dinner. From Eater D.C.:
On Sunday evenings, Meatballs will offer a special in which you can get a full meal — meatballs, sauce, pasta, bread and salad — that’ll feed 8-10 people for $79.99. It’ll come served in Richard’s new line of cookware and, if you bring the pot back another Sunday night for a refill, the price drops to a mere $59. Recycling!
HuffPo reports that Meatballs will employ a mystery master baker for its bread:
The Huffington Post followed up with a source close to the project, who spoke on the condition of anonymity. The bread (available garlic-style or plain) will be baked by a “master baker” who is “arguably top three or four in the world.” This mystery baker has apparently come out of retirement for the job, and Meatballs will be his or her only client. The rolls allegedly have a firm outside texture, but “the interior is almost that of a cloud.”
Stay tuned for 7pm photos coming soon!