I’ve been really getting away from the DC restaurant review theme lately. Still kind of recovering from being away, I’ve been spending a lot of time eating at a lot of my regular spots and learning how to drink, sorta.
Something that I tend to neglect a lot in my reviews is the bread and butter that comes out at the beginning of the meal. It’s something important, but I think as an Asian person I tend to neglect it. We never really ate bread with meals growing up. Though I remember in my younger years I loved myself a cold butter sandwich, which in retrospect is totally disgusting. Luckily I make up for those coronarily-taxing years since I maybe use a pound of butter at home in a year. But a lot can be said for attention to detail when butter/spreads are brought out for bread now. Is the butter cold and hard, or lovely and soft? Is the bread good or a complete waste of calorie consumption? Georgia Brown’s does a nice job of providing corn muffins and biscuits going along with their southern food theme. Neither is mindblowing, part of that being I think I’ve grown to love Popeye’s butter-sprayed biscuits with their crispy, buttery, salty bottoms. The butter at Georgia Brown’s is funny, since it comes in a little round tub with a piped butter rosette on top. It’s soft and whipped, but not particularly flavorful. At Alinea, the butter is in beautiful little quenelles made with special milk. Not to say that should happen at every restaurant, but it was nice. Continue reading
