Posts Tagged ‘Taggiasca olive vinaigrette’
coterie (co·te·rie) – noun
A small group of people with shared interests or tastes, especially one that is exclusive of other people.
A sister restaurant of both Tavern Law in Capitol Hill and Spur on the same block, The Coterie Room completes a trifecta of eateries by Chefs Brian McCracken and Dana Tough. Located in a corner brick building with dual street frontage, expansive windows let light inside as afternoon faded into twilight.
The dining room is simply decorated with slate coloured window frames, wooden furniture and pale walls. Its elegance is accentuated by a sparkling crystal chandelier and mirrors.
Our table was next to the living wall, a vertical planter box of cascading leafy greenery.
Categorised into small plates, main courses and family style, the menu features hearty fare. It was torrential rain outside and we were comforted by a glass of red wine, and a warm Grand Central Bakery rosemary and ginger roll with a pot of salted butter.
Our waitress kindly explained the sizes of the dishes and we agreed that we must return with a coterie of friends to sample more of the menu! We opted for three small plates and one family style to share.
First was sweet onion mac and cheese with duck ham. Served in a small graphite cocotte, the cute cast iron container of orecchiette was topped with crispy shallots. The al dente and creamy pasta was punctuated by morsels of duck ham.
The second small plate was marinated beets. I love the deep magenta colour of beetroot, staining your fingers as you cut into the bulb. Roasted beets have an intense earthy sweetness, perfect in a salad of peppery arugula, crunchy pistachios and a dollop of Cowgirl Creamery cottage cheese.
Four portions of golden buttermilk fried chicken were presented with a flourish. The drumsticks and thigh cutlets nestled on a mound of potato and bacon hash. A tuft of frisee salad was the requisite fibre. Caramel and glossy, a puddle of chicken gravy was soon absorbed by the hash. Cooked sous vide and then deep fried, the crunchy crust protects the juicy protein.
A side of heirloom baby carrots were bright batons coated in coriander butter and Taggiasca olive vinaigrette, and dotted with parsley.
The dessert menu was concise with only three items.
Mr S is partial to fruity desserts and ordered the pear sorbet with brown butter soil and roasted pistachios. The subtle flavour of the pear sorbet was highlighted by the slightly salty condiments.
Egg shaped cinnamon fritters were dusted with icing sugar and accompanied by a caramel apple dipping sauce. These fluffy treats were reminiscent of the zeppole at Tavolàta .
The rain had subsided and we left content with boxed leftovers.