Nage Restaurant

Nage is a great restaurant tucked away in the Grand Marriott at Scott Circle. I met up with Galen Johnson for a little dinner while trying to meet with a business partner. In that time the bartender Matt sent out the "Three tastes and Three Bites." (They are pictured above in the 3 part dish with the 3 wine pairings) The first was a delicate escargot with what seemed to be a little garlic, thyme, basil, and butter sauce. It was paired with an even more delicate SeliniSauvignon Blanc from New Zealand. The second was a grilled calamari with a zesty house made tomato sauce which seemed like it had hints of curry to it. This was paired with FoppianoSangiovese. This wine is awesome. Blended with a little zinfandel and petit syrah. Perfect. The third was a Pancetta remouillade. Pancetta is an Italian salt cured pork similar to American bacon. This was made fresh to order and was damn well worth it. The pork had a beautiful texture with sweet beginning followed by the fontina cheese finish. My second favorite thing that we were sent this evening. This was paired with Steele Cabernet Franc. Again another hit! Great velvety finish to this wine. This pairing that Nage does is a must. Everyone has to try it.

Now as I mentioned I have a second favorite thing that was sent to us, that was the Pancetta Remouillade. Then below you will read about the favorite thing we ordered. Now this is something that Galen insisted that he must send over even though I thought I had ordered too much. I am glad he did because for something we didn't ordered it turned into one of the best surprises of the evening. This of course was the Spinach Ricotta Gnudi with a Smoked Salmon Carbonara, Fresh Peas, Mint, Fresh Horseradish, and American Caviar. WOW! In my opinion, and my opinion only counts to me right now, this is a dish that you have to encounter. No story about it just a demand to try it when you get there.

As for dinner, my partner and I decided to order the Seared Foie Gras. This was prepared very carefully as to not stick and remove the crisp exterior. (Most restaurants can't get this part right, but is desired) It was paired with a Sauterne Gelee, Date Jam, Persimmon, Meyer Lemon Oil, and top with freshly grated Horseradish. This was my favorite dish that we ordered this evening. We then moved onto the Braised Short Ribs With A Bacon, Egg, and Tomato Risotto. The risotto was a great contrast in texture to the Ribs. The Ribs even had a touch of sweetness. This was accompanied by Braised Kale With Turkey Bacon and Mustard Seeds which was delicious and I usually don't care for kale at all.

All in all. This was a great experience and a relief that it wasn't the typical wash of gigantic fusion laiden food that is strewn across the rest of the D.C. area. My compliments.

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