Thursday, February 8, 2018

Dining Out: BLT Prime By David Burke

By Claire Goldman

Carrara marble abound, BLT Prime by David Burke inside the Trump International Hotel in Washington, DC is an upscale steakhouse with fun touches that keep it from being just your average lobbyist locale.  The first word that comes to mind to describe the hotel in the former Old Post Office Pavilion... "huge".  The glass ceiling above massive structural buttresses opens up to the sky and brightly lit view of the tall clock tower that stands tall in the DC skyline.  No matter if your spirit animal is an elephant or a donkey, this lobby is impressive.

After being greeted by the warm hosts, we had a seat in the bar.  The gold backdrop is actually made of the original P.O. boxes saved during the building renovation.

The dining room, upstairs from the bar, has an atrium feel and overlooks the grandiose lobby from chandelier height.
Oyster amuse bouche with salmon roe, dill, lemon and sugar was briny and delicious.  

Popovers the size of your head, worthy of a gift tag.

The Botanist and the Sommelier - Hendricks gin, hibiscus syrup, lime juice and lavender bitters.
House cocktail list has something for everyone, I just happen to be a sucker for hibiscus.  Other options include Manhattan Tea Party with Woodland Reserve bourbon, tea spiced vermouth and bitters.  Visit friendly and talented bartender, Matt downstairs for a pour and a laugh.
Salt Baked Oysters Rockefeller

"Clothesline" Candied Bacon
 From the appetizers, the Salt Baked Oysters Rockefeller are a must.  The chefs spin on this classic app includes spinach, gruyere, bacon and pernod and sits on a bed of egg white foam (which is aesthetically pleasing but not meant to be eaten as our waiter lightly warned). The "Clothesline" Candied Bacon is not only fun but so delicious.  It's juicy and with a little slice of pickle, it's a porky party in your mouth.

Kansas City Steak


Chilean Sea Bass with Mushrooms

Couch Potatoes

Crazy Corn
Now for the mains... The Kansas City prime cut is salt aged 45 days according to celebrity Chef David Burke's patented steak aging process.  The Chilean Sea Bass was perfectly cooked and so satisfying with roasted porcini mushrooms and truffle broth.  Executive Chef Shawn Matijevich shaved black truffles over ours tableside and it took the dish to a new level. For sides, the Couch Potato is a whole baked potato with rosemary topped with a fried onion ring and served with an aioli sauce.  The Crazy Corn is spicy and citrusy with poblano peppers, lime and cotija cheese.
Trump Sparkling Wine from Monticello, VA

David Burke's Cheesecake Lollipop Tree
Finish your meal with a tasty tree-t.  David Burke's Cheesecake Lollipop Tree is a fun dessert that easy to share and covers all the dessert flavors bases... even bubblegum (whipped cream on the side).  As you would expect, many varietals from the Trump Winery in Charlottesville, VA appear on the list.  Capital Cooking had the pleasure of a tour and taste, read more about that here.

If you're looking for a Valentine's Day dinner to remember, BLT Prime is offering an a la carte menu with entrees built for two including a Surf & Turf complete with chateaubriand, grilled lobster, love nest potatoes, bone marrow gratin and porcini mushroom demi glace.  For the sweetest course of their cupid celebration, share the tableside Raspberry and Chocolate Baked Alaska For Two with chambord syrup.  With rooms and suites right outside the restaurant doors, beat the cold with a Valentine Staycation. 

Lastly, I cannot say enough about the service.  Everyone was warm, accommodating and up for some fun.  We loved receiving a claim ticket for our leftovers waiting for us by our coats.

Whatever your political persuasion may be, BLT Prime by David Burke with Executive Chef Matijevich and the great service staff is sure to impress and delight. 

For reservations, menus and more go to BLTRestaurants.com/blt-prime/.

BLT Prime by David Burke 
located in Trump International Hotel
1100 Pennsylvania Avenue N.W.
Washington, D.C.


No comments: