By: Lauren Rittermann
Capital Cooking Contributor
The restaurant hosted a Patio Party to showcase some of their innovative small plates while enjoying the beautiful DC spring weather.
The restaurant showcases simple dishes with an exotic twist that reflect Theodore Roosevelt's exuberant personality and strong masculinity. The chef focuses on locally sourced ingredients that are high quality yet simple. Guests were able to sample 12 different outstanding dishes including a beet salad with golden beets, red wine glee, and beet ricotta foam, a sea bass dish with pea cluster, mustard bloom, and potato foam, and duck pastrami with pickled mustard seeds, aureate rye bread, and dijon ice cream.
I really loved how all of the flavors were robust, fresh, and complemented each other. Each dish was creative, and distinctive. Two of my favorite dishes from the night were the Soft Shell Crab with bacon aioli avocado rocks, yuzu gel, mignonette mojo, and bacon cotton candy, and the Coffee Brine Pork Loin with caramelized onion, thyme spatzele, and sweet breads. Both dishes really stood out to me as far as taste and creativity.
You really can't go wrong with bacon, perfectly fried soft shell crab, and bacon aioli.
Not only was the food delicious, but the drinks at The Bully Bar are some of the best I've had in DC. The bar features hand crafted cocktails as well as modern cocktails. I was able to try the Safari sangria with Veev Acai, vinho verde, and fruit as well as the Rio Roosevelt, which was Blueberry-lime shrub, Leblon Cachaca, and sweet lime foam. Again, the ingredients are fresh and as locally sourced as possible.
As if dinner wasn't enough, they sent us home with a basket filled with fresh eggs picked that morning, coffee, and homemade biscuits and jam for a delicious morning treat.