EXTENDED RUN FOR OSSO BUCCO AND VENISON
Two big hits from the Reynold's Family Winery Wine Dinner menu were such smashing successes that NH Exec Chef Takeshi Nishikawa offers them up again on New Heights' fall/winter menu. The braised veal Osso Bucco (photo taken at the wine dinner) shows up as it did on the wine-pairing menu served on a luscious bed of smoked pomme puree with gremolata and brunois mirepoix. The roasted venison loin Takeshi redresses with salsify, broccoli rabbe and parsley persillade. Thanks to the wine dinner diners for speaking up and taking these scrumptious dishes public.
QUOTE OF THE MONTH
“… the Gin Joint has placed itself at the center of a gin renaissance making it the go to place for up-and-coming brands as well as the reliable martini.”
DC on Heels
(Damn! Wish we'd come up with that one! Buzz Editorial Staff)
URBAN SCRAWL & DC ON HEELS RAVE NEW HEIGHTS & THE GIN JOINT
Urban Scrawl’s Matt Chandler brought a note pad and his curiosity for gin to the Gin Joint at New Heights, where New York Distilling Company tipped its Dorothy Parker American Gin in a public tasting. Later Matt posted: “’The Gin Joint is keeping it classy these days…. With plentiful tasting events, an interesting selection of homemade tonics, and a rotating featured “Gin of the Month,” the Gin Joint is heaven for fans of the juniper berry.” Taking in the giniacs who came to taste Tom Potter’s gins, Matt observed, “the tasting brought in many young professionals happy to have a local gin bar to call their own...the intimate environment and rich wooden interior fosters good conversation among fellow gin enthusiasts from all over D.C.”
Richard Barry, Food Editor at DC on Heels, stopped by the bar for a nip of Dorothy Parker Gin before heading upstairs to the Reynolds Family Winery Wine Dinner. Richard also got it: “… the Gin Joint has placed itself at the center of a gin renaissance making it the go to place for up-and-coming brands as well as the reliable martini.”
Upstairs, winemaker Steve Reynolds lorded over what Richard and everyone else at the table deemed an extraordinary pairing dinner. “Highlights included the pan seared scallops encrusted in rich brown butter and the roasted venison loin served with a touch of semisweet cocoa…. The main dish of braised veal osso buco, coming out with a glass of Reynolds’ limited and cult wine 13 Appellations, left such an impression that it will be a permanent fixture on the New Heights menu this fall and winter.”
Richard speaks for both writers when closing his post: “New Heights left such an impression on me that I am liable to become a permanent fixture in the classy upstairs and gin frequently at the downstairs bar. With curated gin tastings and wine nights, New Heights has developed a devoted patronage that the interactive epicure should consider joining.”
(Pictured l to r: Richard, Matt, Tom with Jeff Wells)
NH IN THE BREAKING NEWS: ZAGAT'S "TWISTED COMFORT DISHES"
Olga Boikess, October 14, 2013, croons over Chef Nishikawa's Pasta Carbonara cum Fettuccine. Hear her out:
This Woodley Park New American is known for fare that’s creative without being trendy or faddish. The latest example is a fresh take on a tried-and-true pasta dish. Housemade fettuccine is prepared with bacon, black pepper and an egg that's poached for an hour at 63 degrees Celsius (or 145 Fahrenheit). The chef, Takeshi Nishikawa, notes that in Japan they use hot springs to poach eggs to that temperature.
AND THEN, JORDAN WRIGHT WRITES IN HER POIGNANT WHISK AND QUILL,
October 28, 2013:
Nishikawa has already put a thrilling new menu together combining some unusual ingredients and sophisticated techniques to showcase his talents and experience. From ginger and cardamom to highlight a carrot soup, beech mushrooms and eggplant paired with veal sweetbreads, and goat cheese tortellini served with pickled ramps and morels, the young chef is playing with food and thinking out of the box. Farro makes an appearance beside locally raised rack of lamb and halibut gets polenta and pearl onions. Expect the unexpected.
GIN JOINT GOES VIRAL. WE KNEW IT WOULD COME TO THIS!
Jordan Wright opines on her wonderful "Whisk and Quill" blog:
"The ultimate in gin bliss which harkened me back to an afternoon utterly misspent in a garden in the English countryside."
Viral mageThanx: http://i-allow-you-download.com/descargar-virus-animado/
THE GIN JOINT AT NH IS ONE OF DC'S 75 GREAT BARS
Back in March, the Washingtonian placed New Heights' bar (a.k.a. the Gin Joint) on its list of 75 Great Bars in DC. Proud we stand. Proud to serve.
A GIN STORY THAT'S SO GOOD IT CAN ONLY BE TRUE!
This Gin yarn comes to us from a customer, Johnny Foster, who was dining one night at NH's Babinga Bar cum Gin Joint. Johnny was chasing the small plates down with a sampler of gins. Wouldn't you know that it turns out Johnny is himself a West Virginia Gin Distiller, the maker of Smooth Ambler Greenbriar Gin. Johnny asks us, "You know what GIN stands for, don't ya?" "Tell us," we egg him on. "Well, my grandmother, Louise Lear, who is now 101 years old, says when she and her girlfriends were young and out on the town, they liked to turn the phrase you are what you eat into you are what you drink. And that's why they would only drink gin, G-I-N. 'cause that's what they were, Girls-In-Need."
Many thanks to Johnny Foster for giving the BUZZ permission to print this anecdote! It's only fair that the Gin Joint plug Smooth Ambler Greenbriar Gin!
Did you read the quote on the Bar page about the Babinga Bar? It's true. She actually said that. Honest to Pete!
ART & CULTURE
Look for A&C upgrades as NH refashions itself. You'll like what you see! We guarantee it!