Knowing My Internal Foodie or do I?

I eat out alot. BrowserMetrics was kind enough to plug my Dining Guide. I have eaten at a majority of restaurants in DC. I wouldnt say I have a sophisticated palate by any means but I know good food and drink when I have it.

This evening I was introduced to a whole new level of eating. Every once and awhile I will go to Les Halles and basically have everything, and while great tonight I encountered something special. Tonight I was at a dinner party where the person putting the meal together Bobby, blew my socks off. i had a starter from him and i think my exact quote was, "Jesus Fucking Christ that is good." It has been rare that I have that reactin to food. Spontaneous cursing for me is reserved to amazing food and bad drivers. (The Seed and BroswerMetrics have wintessed the driving cursing). In terms of good I mean drop dead awesome food, Peking duck in Bejing where Nixon ate was amazing I mean I had to stop and pause to take it all in. The Lobster Rissotto at Teatro Goldoni is amazing. The sunday brunch at Maestro at the Ritz is well worth the crazy price and more. Eating steamed crabs pulled from the Wye River, the fresh baguette and french btter at Les Halles and of course Lechon.

So it was a holiday dinner party at the Smiths, yes of thanksgiving fame, and it was amazing. The cheeses alone were perfect, a parmiginnao regiano, truffle infused gouda, a french blue, and a marscapone tort with basil and pine nuts. These cheese pared with the Moet champagne really git your appetite moving. besides the cheese plate was a lomo ham, fig, marscapone, balsamic starters. I dont see why this isnt on every restaurants menu because it is awesome. We also had some spicy tapanede, a artichoke dip, smoked salamon and cream cheese, mousse pate with fig jam, and a pile of jumbo lump that would make any Marylander proud. All that was part of the antipasto course. I loaded up on that section of the meal and was not dissappointed and basically fuller thenI have been in awhile.

The second course was a baked ziti in a meat sauce. While tis may seem out of place it had this tomato sauce with tomatoes from italy, I mean come on, tomaotes form Italy It had the perfect combination of sweet and earthiness, the meat sauce was delicate and impactful and interspurced was mozzeralla bombs. Doing multi course meals require a lot of attention that not many people can pull off. You need to keep raising the bar if you didnt pick up on it the first course was tremendous and the ziti was massive. (Side bar: if you know where the term massive comes from in terms of my Walter World i will take you to any dinner of your choice) A worthy course paired with a great red. Now by this point I was done. i dont think i could have moved forward with the meal but Icouldnt say no to the lamb chops.

Lamb Chops are a growing favorite of this foodie. the only way to appropriately serve lamb chops is in a double form or two chops onthe rare side. This was lamb from new York or COlorado and it was awesome. It came with great haricot verts, Mr Smith beans are legendary and while I was so full, the flavor and the perfection in the lamb chops was one I havent seen in even some of the best restaurants in DC.

So tonight I think i have moved into a new realm of eating. The possabilities are amazing and using choice ingredients really makes a meal elevate to a whole new level. This was ameal I will remeber for awhile