Crushed by Roberto Donna at Galileo III

People have opinions about Roberto Donna. I am very happy to count him as a friend.
What I can tell you is that he is one of the most accomplished chefs I have ever met. I wouldn't hesitate to have him cook for any event I had to hire a chef for. The bigger the better.
This man can cook. His artistic and culinary skills are top notch.
We went to his restaurant Saturday 12/4 with six people and he brought his A game.
The wine was flowing throughout.
We started with a Ruinart Rose Sparkling, followed by a 2001 Opus One, a '99 La Casa Montelcino Brunello, and a 1990 Barbaresco.
If there had been a wine pairing option, we would have taken it. Luckily, I had a big wad of gift certificates that I had to use, so the bill wasn't a concern. These were huge wines. Very satisfying and pleasurable, particularly the Opus.
The ten course menu was just enough, but not too much. It's not on the menu, so if you want it, you have to ask. It was very reasonably priced.
We've done chef tastings before and left feeling hungry. Hard to believe, but true.


Chef Roberto and my guests.... A cheese pudding of sorts, Budino Parmigiano...sublime.
Tuna appetizer

Cotechinoe sausage with lentils. This was a big hit with everyone.

Scallops on yellow and black polenta...the black being cooked with cuttlefish ink. Very nice.

Raviolini Del Plin...pinched pasta with trhee meats and veal jus with sage. I could eat these by the bowl full.

Pappardelle with a wild boar ragu. Perfect.

Porcini dusted veal medallions...

It took us over four hours to get through to dessert. Would I do it again? Absolutely. If you go, tell him I sent you.

Thanks for reading.

Bourbon Steak at The Four Seasons

Ever had a steak that was poached in clarified butter, then seared to perfection? They do it every day at Bourbon Steak in the Four Seasons Georgetown.

The restaurant is a class act however you slice it....from the second you walk in the door until the moment you float out in your cholesteral induced haze.

The fries with a trio of dipping sauces.

They have a happening bar scene here and you're very likely to run into a celebrity or an international personality of some sort.

If you stop in, tell Mark Politzer, the GM, that I said hello. He's a very friendly guy and always willing to help you out with any questions or special arrangements.

Stay tuned for a post on Galileo III.