Westend Bistro by Eric Ripert
Friday, May 7, 2010 at 07:33AM I'm sorry, everybody. I have to get something off my chest. I think I'm going to have to break up with Mark. Because I've fallen in love with another man, a Frenchman of all things, a silver fox who makes me so happy - makes my dreams come true, really. That man is Chef Eric Ripert.
The stirrings of my heart began when I became acquainted with him through watching him guest judge on Top Chef. I started to think my love was true after hearing that he was starting a radio show with my other food crush, Anthony Bourdain. And I was completely in his thrall after dining at Le Bernardin in New York a few weeks ago. But I realized I just couldn't hide my feelings anymore after our dinner at his D.C. outpost last night, Westend Bistro by Eric Ripert, located on the bottom floor of the Ritz-Carlton at 22nd and M Street. Although Mark and I had heard a couple of tales of disappointment from others, every aspect of our meal was pitch perfect and impeccably executed. While I know Chef Ripert doesn't actually cook at Westend - Chef Joe Palma, who came up in the kitchen of Le Bernardin, does his old boss proud as the Chef de Cuisine at Westend - it was easy to see his philosophy in every dish - simple food, cooked well. I would go back in a heartbeat.
When we walked in, Mark immediately noted how much he liked the big picture windows in the restaurant, letting in so much light - a necessity, given the dark, muted tones of the minimalist decor. Mark began the evening with an orange mojito, which he seemed to enjoy.
While not quite the well-oiled machine operating out of Le Bernardin, the service was very good - efficient, friendly, and attentive to our every need. Our water glasses and the bread basket never stood empty for more than a minute or two, which was a blessing as the bread was really terrific - crusty on the outside, chewy and soft on the inside.
Bowing to his addictions, Mark got the Molten Goat Cheese, with roasted beets, tarragon, spiced pecans and country ham (pictured below). The dish was a revelation to him - he hadn't particularly liked beets growing up, and was just starting to tolerate them, but this dish made him actually begin to really enjoy beets. Even though I've been a beet lover for a while now, I could see what he was saying - every flavor in the dish was precisely calculated to enhance and showcase the gorgeously cooked beets. The dish was nicely finished with a sprinkling of what I'm pretty sure was candied orange peel.
Getting more into the bistro spirit, I got the Beef Tartare with quail egg and dixie relish, which came with toast points. The keys to a good beef tartare are the quality of the beef and the seasoning. This was not a good beef tartare. It was the perfect beef tartare - the meat practically melted in my mouth, and was spiced up with what I think had to be freshly grated horseradish. Combined in bites with the rich yolk from the egg and a bit of the tart relish, this was a dish I could have loved entree-sized. Every night for the rest of my life.
For his entree, Mark got the BBQ lamb, with compressed watermelon, spring oninos, and mustard bbq sauce. Upon eating his first bite of the lamb, Mark set his utensils down, swallowed, looked at me and said, "You have to try this. I think you're going to be upset." I thought he meant that it was bad. What he actually meant was he thought I would be upset that I didn't order that dish. I've never tasted lamb like that before - so fatty (in a good way) and tender it resembled perfectly cooked pork belly - and it was well paired with the tangy mustard bbq sauce. I didn't try the watermelon (I'm allergic), but Mark loved the pickled watermelon rind layered over the compressed watermelon. This became another example (ala the beets) of foods that, because of this meal, Mark once tolerated and now covets.
For my entree, I got the shrimp and grits with chorizo, garlic, scallion and aleppo pepper. While Mark was right, I did like his dish a little better, I really enjoyed mine as well. The sauce and grits were both so rich and flavorful, the shrimp were spot-on (just barely cooked, so that they were still juicy), and the slices of chorizo injected the perfect amount of salty goodness. I used some of the neverending bread to sop up my sauce.
Our server convinced us to get some greens with our dishes (perhaps worried about our health?), so we got a side of sauteed spinach. While there wasn't anything particularly outstanding about it, it was perfectly cooked and seasoned, and for me, it was a welcomed fresh addition after my rich dish.
We finished the meal off by splitting the warm chocolate cake, topped with caramel ice cream. Honestly, they could have brought us the worst chocolate cake in the world, and I'd still rave about the meal overall. But the dish was actually very nice (if a little too rich for my tastes), with a crunchy top giving way to a gooey dark chcolate center. It was perfectly cooked.
So, fine. So I don't have a snowball's chance in hell with Chef Ripert (I'm pretty sure he's been happily married for years, and they have a son). And fine, Mark's not bad (and dances pretty well for a white guy), I guess I'll stick it out with him for now. But...I'm still going to dream about Eric Ripert, or at least his food, for years to come.
D.C., French in Reviews: On The Town
Reader Comments (7)
What an amazing meal, I would have ordered the shrimp and grits also but everything looks and sounds so tasty!
I, too, am in love with the dashing Ripert. He always seems so nice. That steak tartare looks amazing.
'every flavor in the dish was precisely calculated to enhance and showcase the gorgeously cooked beets' Love how you captured the essence of Eric Ripert's attention to every detail in this sentence:) Great job Angela, and I am happy you guys enyoyed it!!
Brad-
The grits were amazingly creamy - best grits I've had in a really long time (the only other grits I can think of that are comparable are Vidalia's). And the shrimp! PERFECTLY cooked.
Stephanie-
Dashing is exactly the right word. He's dashing. The steak was amazing. It was one of those dishes that I would never attempt at home because I don't think I could ever get it quite as good...I want to go back for more.
Thanks, Shulie! I really enjoyed writing this post so much, and am so glad you enjoyed reading it.
Great post! I too am a hardcore member of the <3 Eric Ripert club... I met him actually the opening weekend of this restaurant- I almost passed out, I was so excited.
K,
REALLY?!! Was he as handsome in person? I don't think I could ever meet him, actually, I wouldn't know what to say.