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| Photo by Kristen Finn |
Matt Kuhn came up to DC from Charleston and joined Ardeo+Bardeo as the new executive chef. He's added a little of his style to the menu.
We started the meal with a Deviled Egg with Bacon Jam. I'm going to have to try to replicate these at home. It was paired with a lovely Chateau Lamaouroux Rose.
Next up was his Frisee Salad with Guanciale, Crispy Chicken livers, Egg 63, and Sherry Vinaigrette paired with Aviation Gin, Reconstituted Cranberries and Ginger Beer with a Powdered Sugar, Clove and Cinnamon Rim.
My favorite dish was the Butter Poached Icelandic Cod with Braised Chickpeas, Kale, Littleneck clams, Harissa Yogurt paired with the Buffalo Trace Bourbon, Fresh Squeezed Ruby Red Grapefruit Juice, Honey Simple Syrup, and St Elizabeth All Spice Dram.
The grilled pork tenderloin is perfect for fall.
It is never a bad idea to end the meal with homemade doughnuts.
Stop in soon to try Chef Kuhn's fall menu!
Ardeo+Bardeo is located at 3311 Connecticut Avenue, NW, Washington, DC, 20008. For more reservations please call (202) 244-6750 or visit the website at http://www.ardeobardeo.com/.
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