Restaurant Week Washington DC 2011 – Cuba Libre
Born from a collision of America and Spain, the Cuba Libre was concocted when Coke, rum and a lime wedge was crafted by a Havana bartender just after Cuba was freed. CUBA LIBRE!!! (Freedom for Cuba) was the chant. Now whether that was the inspiration for the restaurant or not, I am not sure. But the restaurant does ignite an en fuegoof liberating citrus-rich and inspired flavors.
Coming in from 20 degrees and whipping winds I melted into the perked Palm trees, Latin serenade and vibrant mosaic stain glass windows. True attention to ambiance will be your first impression as you scan the panoramic views.
We stumbled upon a Restaurant Week brunch menu this Saturday afternoon. What a treat! I happen to love brunch and I was equally eager to see selections they proposed.
Still on a quest to find a quality preparation of duck during Restaurant Week I contemplated the pato ahumado (house cured duck). But with a suggestion from our knowledgeable waiter Evan, I selected guacamole cubano and tostones (twice fried green plantains).
Dare Cube Libre challenge the best guacamole in town literally blocks away at Rosa Mexicano? Oh yes they did! The winner? Both! The guacamole cubano is truly unique. Fresh chunks of pineapple stun a vibrant mound of traditional guacamole which offers a great spin on the conventional.
Next up pulpo con berenjenas or truffle and citrus grilled baby octopus and escabeche de hongos, basically a mushroom salad.
I fell in love with octopus last year when I visted Tokyo. Definitely a delicacy it is one of those dishes you must consume right away. Generous seasoning accentuate the octopus and team nicely with the citrus melody. I enjoyed every bite.