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Dining in DC’s Best Dish of the Week Spotlight: Oval Room’s Lobster Cooked in Butter with Jalapino


Lobster cooked in butter with yellow curry.

I’ve really been enjoying keeping up with the weekly featured posts. Monday means I get to pick my favorite dish from last week – this can sometimes be a daunting task, especially when I’ve had some pretty fantastic meals, but since I have to choose just one – I will.

Last week I was invited to the Oval Room to try out some of Executive Chef Tony Conte’s new Autumnal dishes for his seasonal fall menu. I was particularly excited to dine at Oval Room because it had been my first time.  The amuse bouche included the Main Peekytoe Crab Salad with banana mustard, celery & lime. This is offered as a first course option on the regular dinner menu. It’s delicious. I would order it again. The crab salad was also accompanied by a hearty Red Apple and Celery Root Soup. It was sweet and thick – like a thick apple cider. Spectacular. Also Tony prepared a Parmesan Custard, with Pineapple and Crab Coulis. This was just a small bite but it was one of the best bites I’ve ever had! It was creamy and had an interesting flavor. The pineapple was very finely diced but it added sweet and sour texture.  

On the special four course menu, Chef Conte prepared a heavenly Lobster Cooked in Butter with Jalapino, Mint Thai Basil, Coconut Ginger Rice and Yellow Curry (the photo above is horrible, taken with my blackberry). Tony said that he believes that his version of the curry is better than that of Oval Room’s Indian sister restaurant, Rasika. Restaurant Owner Ashok Bajaj laughed but didn’t have much of a rebuttal. I teased him a bit by calling him Mr. GQ, after he was named One of the 50 Most Powerful People in DC by GQ magazine, the only restauranteur to make the list. The lobster was tender and delicious, served traditionally the way I like it – with butter but with an Indian spin. Honestly, I didn’t know what the Jalapino meant. Not sure if they meant jalapeño, but I could have eaten 3 more! The Butter poached lobster is offered on the regular dinner menu but served with Coffee BBQ oil, Watermelon, Corn & Purple potato.

With the lobster dish, Oval Room’s Assistant General Manager and Sommelier newly transfered from Ardeo/Bardeo, Brent T. Kroll paired a 2006 Falseco “Ferentano” (100% Roscetto) from Lazio, Italy. What an amazing meal!

Last week’s post: Hook


One Response

  1. […] The Oval Room – A power spot; can’t go wrong here. It’s listed as #7 in the January 2010 Washingtonian’s 100 Very Best Restaurants issue which is no surprise; Chef Tony Conte – a protege of Jean-GeorgeVongerichten and one of Ashok Bajaj’s top successes. I had some of the best dishes of my life here, the Parmesan custard and the butter-poached lobster with curry (check out my mention here). […]

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