I love getting visitors here in the District of Columbia. I get to be a tour guide, a hostess, a Resident Foodie (we need badges, no?)… well, usually I get to play these roles, but this summer I had a different kind of guest. One who had already lived here, already had favorite places, and was on a mission. Kind of like me! Hi, Rooske!
So no tour guiding. But there was lots of talking over life plans and adventures, and figuring out the work projects we want to do.
I did get to put on my Resident Foodie hat, though, since restaurants change in DC so quickly, and being out of the country for a year will definitely provide you with a panoply of new places to try. It so happened that Hudson Lounge, which was new when she was living here, had never made it on her top list to try. Enter my Groupon.
The menu has the mouthwatering descriptions, but I’ll give it the personal touch here. Above is what I had as an appetizer: Roasted Brussels Sprouts with currants and pine nuts. For the past year or so, I’ve been diving into any version of roasted brussels sprouts at restaurants, since I tried it at Potenza— but Potenza has closed! I just found out last week. It’s sad, and it’s probably because they never put the sprouts back on the menu…
But I digress. These were very good, but not with the flash fried crispiness of other places. Rooske had a cauliflower soup, which was nice, but didn’t make me do cartwheels. And that’s really what life is about, right? Doing things that make your heart do cartwheels?
Next were the entrees: Caramelized Cauliflower Risotto (above) and Fried Chicken (below). The risotto, while rich and creamy, really was over-the-top with the amount of cheese. Very heavy. I no doubt would have erred in the other direction making it at home, since I don’t like the tedious grating of pecorino or parmesan.
What had really beckoned me to try this place though, was the report of its fried chicken- duly noted as being from Murray Farms, a group of Pennsylvania farms. Instead of being wearied by all the name-dropping on the menu, I rather like when restaurants note the purveyors of their ingredients. It shows that they have formed a relationship with a producer that they’re proud of owning up to. Hooray for transparency in the food industry, I say! Did it live up to my view of transparency begetting good product?
Nice crispy skin, and succulent meat, even as leftovers (contained curiously at right) reheated in the oven, was the answer to that question. And of course there were leftovers- duh! That’s what the civilized person does when confronted with American-sized portions but wants to sample the diversity of the menu!
That diversity, of course, Rooske and I both agreed, involved sampling dessert. And speaking of American-sized portions, Hudson offers a Half Pound Warm Chocolate Chip Cookie. Half a pound. Of cookie. We shared a half and put the rest in the container to take home. Also good later.
Was it really necessary to top the cookie with powdered sugar? I think not.
As I post this, it seems like a while ago that Rooske was here and we were having those conversation, but they continue in different form, and always bring me comfort on my journey with extra inspiration for the road. I hope I can do the same for others in my life… Feel free to test me.