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2009 Fall Dining Guide
By Tom Sietsema
Washington Post Staff Writer
Sunday, Oct. 18, 2009 |
Editorial Review
Critic Rating:
Part of the pleasure of introducing this sleek restaurant to first-timers is watching their jaws drop as they cross a koi-filled pond and stroll into a dining room with 25-foot ceilings topping walls of glass. It takes a masterful chef to compete with a lakeside view and an original Rodin, and 2941 stocks one in its gleaming kitchen. Bertrand Chemel sent out one of the most exquisite dishes I've encountered all year: a sheer dumpling stuffed with pureed langoustine and foie gras, topped with shaved summer truffles and circled with a clear-but-spicy lobster consomme -- a single-bite, four-star salve for our having waited and waited for menus to be passed out. Much of what came afterward approached the same level of artistry. Autumn (and India) unfolded in every spoonful of the French native's ginger-scented butternut squash veloute, enriched with coconut milk and set off with a fan of crisp apple and apple compote. A thin crust of chorizo added heft and heat to steamed Japanese mero poised on squid ink risotto. Luscious little touches distinguish each plate, be they the golden squares of mashed potato supporting caviar-paved snapper or the ribbons of hearts of palm and clove jus nudging lamb loin to greatness. Pastry chef Anthony Chavez dazzles diners right to the finish with clever takes on familiar subjects. A downsized floating island, breezy with lemon, is lighter still for its wafer-thin cookie made with fennel pollen. Kudos, too, to the sommelier for pointing out a bottle of wine that was less expensive than, but just as worthwhile as, the ones this bargain-hunter was mulling.
Fixed-price dinner per person: four-course menu $58, six-course tasting menu $95
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Weekday Lunch Special - $23.95
Three-course prix fixe lunch menu served Monday through Friday from 11:30am – 2:00pm.
Four-Course Prix Fixe Dinner Menu - $58.00
Four-course prix fixe dinner menu served Sunday through Friday from 5:00pm to 9:00pm.
Sunday and Monday Only, Enjoy Half Off Our Wine List
A $30.00 minimum food purchase is required. This offer is available through 11/30/09. This discount only applies to wine consumed on premises. This offer is not available for Private Dining and is not redeemable for cash.
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Taste all there is to enjoy in the world of Champagne and be
the life of the party this holiday season!
Date: Sunday, December 6, 2009
Time: 1:30 PM – 3:30 PM
Place: Koi Room, 2941 Restaurant
Price: $110.00 per person all-inclusive
Expand your knowledge of Champagne with our Sommelier Stefano Cappelli and Chef Bertrand Chemel. Learn all about this famous wine region, drink wonderful vintages, and indulge in sumptuous hors d’oeuvres inspired by the region. A beautiful way to spend a Sunday afternoon.
Please call 703.270.1605 to make a reservation for this event.
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Ingredients – Crust
- 2 cups all purpose flour
- 1 1/2 teaspoons salt
- 1 cup butter
- 1 tablespoon sugar
- 4 tablespoons ice water
Ingredients – Pie Filling
- 7 cups apples
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup all purpose flour
Method - Crust
- Combine flour and salt in a mixing bowl.
- Add butter and mix until the butter pieces are approximately the size of hazelnuts.
- Gradually add ice water, mix until the dough forms a ball.
- Chill for 4 hours in the refrigerator.
- Flour your counter top, roll half of the dough into a 10 inch circle. Place into a 9-inch pie pan.
Method - Filling
- Peel and thinly slice the apples, toss with lemon juice.
- Add the sugar, flour, cinnamon and nutmeg.
- Place the filling into the pie pan.
- Roll out the remaining pastry to fit the top of the pie pan.
- Cut the excess dough from the sides and seal the edges shut with your thumb.
- Brush the top of the dough with heavy cream and sprinkle with sugar.
- Place the pie in the refrigerator for one hour.
- Preheat your oven to 425 degrees, place the pie on a sheet pan and bake for one hour or until golden brown.
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This Thanksgiving, 2941 Restaurant is offering guests a three-course prix fixe menu filled with elegant renditions of traditional holiday dishes. Priced at $65 per person, the prix fixe menu will be served on Thanksgiving Day only.
Chef Bertrand Chemel’s menu will offer a variety of delectable choices, with appetizers ranging from Butternut Squash Velouté with apple compote, cardamom and cider gelée to Meyer Lemon Crab Cake with jumbo lump & sweet crab, fine herbs and a crunchy fennel salad.
Entrées will include a Maple Lawn Farms Turkey Breast with wild mushroom stuffing and sweet potatoes, a Chestnut Raviolini with Burgundy truffle, Parmesan cheese and pancetta and Madai Snapper with pomme rösti, lobster oil, caviar, radish and ginger beurre blanc.
For dessert, Pastry Chef Anthony Chavez will make rustic apple pies, featuring Weakley Farms apples, Ceylon cinnamon and a caramelized butter crust. In addition to the 2941 Apple Pie, guests will also get a choice of German Chocolate Parfait with coconut milk jam, pecan soufflé glacé and a flourless chocolate biscuit as well as Pumpkin Pot de Crème with crispy ginger bread pudding, cranberry marmalade and pumpkin seed nougatine.
Three Course Menu - $65 (view the complete menu)
Children’s Menu for 12 and under - $25
Seating is from 11:00AM to 8:00PM and large parties are welcome.
For more information, or to make a reservation, please call 703-270-1500.
*Please note – there is no buffet for Thanksgiving.
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From large family gatherings to corporate events, the 2941 team will provide gracious hospitality, wonderful food and superior customer service to make any event a success. From luxurious sit down dinners to sumptuous buffets and cocktail receptions, every holiday event at 2941 will be beautiful and unforgettable. If you are interested in hosting a holiday party at 2941, please contact the Private Dining Team (703.270.1617) to coordinate the perfect seasonal gathering. It’s never too soon to make a private dining reservation for the holidays!
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