Tuesday, August 3, 2010

Review: Peacock Cafe


Peacock Cafe offers a colorful menu with American and Persian fare. Peacock has great patio seating.  Executive Chef Farivar, an Iranian native, seasons his food with personality and Mediterranean spices that have become a trademark of Peacock CafĂ© fare. A strong believer in simplicity and care of ingredients, Chef Farivar continues to pepper the Peacock menu with spices that reflect his culture and also bring out the flavor of the dishes in an ever-evolving menu. He even caters to those with gluten allergies by offering gluten-free options and has always purchased fresh, local meats, produce and vegetables. 
We started our evening with 2 glasses of sparkling Thibaut-Jannison Blanc de Blac from Virginia.  The crisp and refreshing flavor paired well with our small plates.  The service throughout the meal was decent besides for the server forgetting to give us change to feed the meter.  We were seconds away from getting a ticket.  Overall, the staff was very friendly.

The Olive-Walnut blend with Pomegranate juice on baby iceberg leaves was a unique dish with Persian influences.  This spread is somewhat similar to Muhammara.


The Eggplant yogurt dip with croutons reminded me of tzatziki, but with no cucumbers.

South African beef bobotie, yellow rice and mango chutney was our favorite.  The mix of Indian curry flavors and the sweetness of the mango were perfect.  Peacock Cafe offered an array of South African dishes during the World Cup and some of them were so good that they decided to keep them on the menu.
South African stuffed mushrooms with shrimp, cheddar, and blue cheese

After the small plates, the chef treated us to some tasty appetizers.  The Figs and Gorgonzola sauteed over grilled brioche with a reduction of balsamic vinegar and golden raisins is a rich dish that would be even more delicious in the fall.

The Tuna tartare with marinated cucumber, seaweed salad and wasabi dressing had such a freshness that made me keep eating more even though I was starting to get full.

Peacock Salad with Arugula, feta, toasted walnuts and red pepper vinaigrette

The Grilled Carolina Coast Swordfish with farm fresh baby vegetables, tomato broth and hibiscus basmati rice with salsa verde was perfectly cooked.

The Crab-meat, Parmesan and pesto risotto was creamy and delicious.
I couldn't end the meal with out dessert and the cream puffs were just what I needed.  Overall, the food was very good and I'd love to visit again to try the brunch menu that everyone raves about. 

(202) 625-2740
Georgetown
3251 Prospect St NW
Washington, DC 20007
www.peacockcafe.com



Peacock Cafe on Urbanspoon

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