Nicholas Stefanelli is paying homage to the gourmands who paved the path to DC’s status as a culinary destination with its O.G. tasting menu ($370 with vintage pairings). Stop by Masseria through June, and your journey will only have just begun. 1340 Fourth St. NE, 202.608.1330, masseria-dc.com
Fabergé Egg
At Le Pavillon, Yannick Cam had a rendition that exuded elegance, with its scallop glace, brandade, lobster roe, julienne of lobster (oh, my) and golden Osetra caviar. We could end the meal here, but why would we want to when so much more is to come?
Barbabietole
Nora Pouillon of her eponymous Restaurant Nora had this gorgeously fresh amalgamation of red and yellow beets, citrus, feta and pomegranate. It’s a lasting taste, one that is healthful and bright—a palate-pleasing second dish of the night.
Hommard
Not one but two lobster courses? Yes, thanks to the work of Gérard Pangaud of The Ritz-Carlton Dining Room, Pentagon City. The fresh Maine lobster features Sauternes, lime, ginger, avocado, mango and beurre blanc. A fresh catch, most certainly.
Riz du Veau
The Watergate Hotel had this dish from Jean-Louis Palladin. He once took unctuous sweetbreads and paired them with Perigord black truffle and a truffle sauce to create an extremely elegant plate. It is served with a red Burgundy.
Tajarin
Of course, Roberto Donna’s Galileo makes an appearance. Donna, who now operates Al Dente, made an impact with his egg yolk taglioni, bobwhite quail ragu, Castelmagno Fonduta and a quail egg yolk.
Photography by: Masseria
