Rooster & Owl
Destination - Washington, DC
Service: ⭐⭐⭐⭐ (4)
Presentation: ⭐⭐⭐⭐ (4)
Food: ⭐⭐⭐⭐ (4)
Atmosphere: ⭐⭐⭐⭐ (4)
Price: ⭐⭐⭐⭐ (4)
Overall Rating: 4 Stars
⭐⭐⭐⭐
Nestled in the vibrant heart of Washington, D.C., Rooster and Owl stands out as a Michelin-starred restaurant that brings a unique, relaxed yet sophisticated dining experience. Known for its creativity and high-quality ingredients, this one-star Michelin gem is trending among food enthusiasts for all the right reasons. It’s the perfect spot for those who seek a fun, somewhat casual atmosphere paired with inventive and delightful dishes. The service here does not disappoint and overall the tour through the menu is a culinary adventure.
The review system used above is solely created through Destinations We Know.
To Start
Caviar Supplement: $145:
The caviar supplement was presented as the highest quality available in the US: Caviar Petrossian Paris, 1.5 ounces. The caviar was delightful, but I have a critique of the presentation. It was served with a brown butter Asian-style bun, crème fraiche, and the usual accompaniments of onion, chive, and daikon. The brown buns overpowered the quality and experience of the caviar. The buns had a sweetness and distinct flavor that was stronger and more pronounced than the caviar. It also created a texture overload of softness, offering no contrast. Personally, I prefer pairing toasted points to add a bit of texture variation. The carb should elevate the caviar rather than detract from it. I would skip over this option on the menu; it was not a memorable experience, at least not for the right reasons.
Cucumber Spirals
Rooster and Owl kicks off its tasting menu journey with Cucumber Spirals. This light and refreshing dish, featuring pickled fresno, garlic crunch, and tahini, is both gluten-free and vegan. The tangy kick from the pickled Fresno, the satisfying texture from the garlic crunch, and the creamy, nutty tahini create a symphony of flavors that set the tone for the meal. The tahini was subtle and not overpowering, which I appreciated. The star of the dish was the cucumber spirals, and each element elevated the star.
Ocean Trout Carpaccio
This was by far one of my favorite dishes of the evening. The Ocean Trout Carpaccio is a delicate masterpiece. The trout was perfectly sliced, thin, not paper thin. Each slice perfectly supported the vermouth, fried capers, and pickled kumquats; this dish offers a subtle aromatic touch, a satisfying salty crunch, and a sweet-tangy element that balances the raw fish perfectly. It was remarkable how every element of the dish came together without overpowering the trout. The balance and creativity were outstanding and rare. This is a theme we see over and over throughout the menu: Balance, supportive elements that do not disappear in the dishes.
Steak Tartare
The Steak Tartare is a classic with a twist featuring Thai green papaya, mango, and potato chips. The fresh, fruity notes of the papaya and mango elegantly balance the raw beef, while the potato chips add a delightful crunch. It’s a harmonious blend of textures and flavors that were both surprising and satisfying. While we thought the beef was a bit firmer and chewier than most tartare, it did not seem to distract from the combinations of flavors and overall experience. I did not find out what cut of beef they used, but it did not seem like a filet. Intriguing to us but not a deterrent to the enjoyment of the dish.
The Second Set:
Scallion Naan
Moving on to a Middle Eastern-inspired dip, the Scallion Naan is served with sesame hummus, toum, and golden raisin relish. The savory naan is complemented by the nutty sesame hummus and the garlicky toum, while the sweet-tart golden raisin relish was an puzzling addition. It’s an enjoyable vegetarian option but not our favorite of the night. The relish seemed out of place on the plate and the palate. The sesame was a strong component that dominated, and the presentation was a bit unconventional as the hummus swirled the side of the dish, making it hard to determine how much to use at one time. The dish was respectable on its own, but it seemed out of place on the menu.
English Pea Rangoon
The Pea Rangood was an absolute delight and another highlight dish. This fusion lagoon was a feast for the senses, as the English Pea Rangoon combines crispy wonton wrappers filled with a creamy savory pea mixture. The green aioli adds a fresh herbaceous note, the sweet pepper relish offers a hint of sweetness and tang, and the Calabrian honey provides a spicy-sweet finish. This vegetarian option is a delightful surprise, and paired with the white wine from Rhone, we were instantly fans.
White Asparagus
Elevating simplicity to an art form, the White Asparagus dish features trout roe, smoked tomato, and XO butter. The tender asparagus, paired with the salty bursts of trout roe, the rich, smoky taste of the tomato, and the luxurious XO butter, created both a texture and taste of spring. Visually, it was a dud. You might want to pass on this if you could taste it with your eyes. But digging into each bite, the creative combination worked. Upon viewing the somewhat one-dimensional presentation, I was concerned the dish would be a bit of a mush pile. Still, the selection of asparagus was cooked to a perfect soft crunch, giving it the texture contrast needed in conjunction with the dish’s other components, such as the roe.
Pork Belly
For those who crave something rich and savory, the Pork Belly does not disappoint. Accompanied by corn pudding, braised eel, and succotash relish, the dish offers a dreamy texture of soft, tender meat paired with an explosion of umami. I like both eel and pork belly, and while the combination sounded creative and fun, I had trouble finding the meddling point as the unagi flavor dominated the dish. It was good but confusing for me. I would not order it again.
The 3rd inning
Kampachi
The Kanpachi dish is a celebration of textures and flavors. Featuring congee, ginger scallion, and tempura crunch. This dish combines the creamy comfort of rice porridge with the stand-out seafood star, kanpachi. It’s a dish that feels like a warm hug in every bite. I love congee, and this version was spot-on in terms of comfort and flavor. The tempura crunch is an absolute Delightful touch. I also enjoy Kanpachi. However, my dining partner and I felt the fish was a little overcooked and somewhat one-dimensional. I felt a component was missing here, but I enjoyed every bite.
Spring Lamb (with $15 supplement)
A premium offering on the menu, the Spring Lamb is accented with green harissa, morels, asparagus, and pistachio. The lamb is tender and flavorful and cooked to perfection. I was surprised by an Asian five-spice vibe, maybe Anis? It’s a dish worth the extra cost for its complex and satisfying flavors.
To Finish
Pavlova
Ending on a light note, the Pavlova is a delightful dessert with burnt orange, yuzu curd, and lime. The caramelized sweetness of burnt orange elevates the airy meringue base, the yuzu curd’s tartness, and the lime’s fresh zest. It’s gluten-free and vegan, making it an inclusive indulgence. It was light, airy, sweet, and perfectly satisfying. It was quite enjoyable.
Chocolate Cremeux
The Chocolate Cremeux is the perfect choice for a rich, indulgent finish. Featuring devil’s food cake, espresso, and caramel ice cream, this dessert layers moist, dark chocolate cake with bitter coffee notes and sweet, creamy caramel ice cream. It’s a decadent experience that satisfies every chocolate lover’s dream.
Conclusion
Rooster and Owl in D.C. provides an intriguing dining experience with thoughtfully curated dishes, high-quality ingredients, and a creative approach to flavors and textures. Each dish tells a story, perfectly balancing familiar and exotic elements. That atmosphere was relaxed, trendy, and somewhat hip. The service was attentive but, at times, confusing and scattered. One waiter took my drink order, and while my dining partner was still thinking out loud and discerning, he promptly shot off to get my drink and disregarded my companion’s drink. While we knew who our main waitress was, we did not see her often. Obviously, working as a team, various servers came out randomly to check on us and present us with food. We were unsure of the protocol, or who to chat with about the order and follow up with. Certainly, the service was good, just unpredictable and unconventional. So whether you’re a seasoned foodie or just someone looking to enjoy a memorable meal, Rooster and Owl was a pleasant experience with many fun surprises. But take my advice: skip the Caviar.
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