Peachy's Picks Washington, D.C.: Bibiana by The Knightsbridge Restaurant Group by Ashok Bajaj Our Coverage Sponsored by Fresh Origins
The winning Crostata!
Roasted Peaches, Flaky Pastry and Lavender Gelato
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The Knightsbridge Restaurant Group by Ashok Bajaj in Washington, D.C. is one of the most impressive in the United States, and the excellence continues. Whom You Know has reviewed more Italian restaurants than any other cuisine. Normally, we believe the best Italian restaurants are by people that are of Italian origin, and this goes for every country's cuisine, however, Bibiana, which began in September 2009, is an exception to this rule! We do not believe that Ashok is Italian, and now we'd like to see an Italian person do Indian just as well. Everything by Ashok has his hallmark of excellence, and this is the fourth restaurant we have tried by him. We aspire to try all of them. Some restaurants come and go-if we mention one once, particularly in another city, and never mention it again, you should wonder. Ashok's restaurants are here to stay and be in the spotlight and our only complaint based on our four experiences working with him is that he doesn't have any in Manhattan.
We began with 701 in May of 2013:
Next, we visited Nopa in November 2013:
During Cherry Blossom Season this spring, we tried The Bombay Club:
And, the hit parade continues!
The moment Peachy Deegan walked into Bibiana, she was graciously welcomed by manager Arben Klobucista, and after she was seated Ashok came himself. He personally goes to all of his restaurants on a regular basis, and has orchestrated a stellar team at each of them we've visited so far: Bibiana only confirms this. From Ashok to Arben to Executive Chef Nicolas Stefanelli to server Tim Hays, everyone was incredibly professional and sincerely passionate about their vocation: this does not happen at every restaurant at the level you will experience at Bibiana. The wine list of Bibiana is highly impressive, and their Grappa list is the most extensive in Washington, D.C. we understand. Peachy began by sipping a wonderfully fragrant 2011 Bolgheri Rosso which was a robust blend of Cabernet Sauvignon, Sangiovese, Merlot, Terolgedo, and Syrah, and it proved to be a perfect companion to the opening number.
Peachy Deegan ordered the Pinzimonio: a salad of seasonal raw vegetables, fresh herbs, fennel cream and lemon emulsion. The presentation was so gorgeous you'd think our table was a catwalk!
The array of superbly fresh vegetables put most other salads we've had to shame in comparison. We do make an effort to be healthy.
The bite-sized vegetables were bursting with nutritional value and tasted just as they looked: perfect.
Good brands do what is expected of them, well.
Superior brands reach for the stars and exceed expectation; obviously, we are looking for superior brands.
Bibiana decided we should try another selection from Antipasti: Carpaccio. It proved to be Peachy's favorite Antipasti selection, and remember, we never edit photos. The color on this really is that glorious! Every decadent bite of the citrus cured smoked swordfish, onion-lemon puree, cured lemon cream, trout roe and agrumato were triumphant on Peachy's tastebuds. We can't wait to meet the Carpaccio again, and you definitely have to try it.
Our wine glasses graduated to one of Peachy's personal favorites which was suggested by Bibiana without her saying anything: The Ca'Macarcanda Promis. In the past she received a case of this as a business gift, and she drank it among family one Christmas. It is absolutely superlative in flavor, and this red wine is what all red wines should aspire to. There is no wine we like more than a robust red from Italy (we don't like wimpy wine, wimpy coffee or wimpy hockey players!) and this wine was the ideal companion to our remaining courses, before dessert of course. To Peachy, a wonderful red Italian goes with all culinary endeavors, even seafood.
Green is the favorite color of someone you know, and we even reviewed a book on Green by Princeton recently. The origin of this green passion is undoubtedly competitive Irishness combined with her Hartford Whalers heritage (read our friend Howard's book!). The Scialatielli, Peachy's pasta course selection, is a verde (green in Italian) hue, and again, it was just as delicious as it looks. Peachy reveled in the tremendously fresh Amalfi Coast Scialatielli, Zucchini and Rock Shrimp combination!
Repeat our last comment about going above and beyond: Bibiana suggested we try the Nero di Seppia, an extraordinarily sophisticated pasta that you will also adore. Black spaghetti, Maryland Jumbo Crab, Aglio and Olio e Peperoncino will wow your palate especially with the red chili, and really, once you familiarize yourself with the menu at Bibiana, you will see that there are no bad choices, only difficult ones if you want to fit into your dress tomorrow.
Merluzzo was the entree Peachy chose, and again, it proved to be another superb seafood selection. Baked Atlantic Cod, Cherry Tomatoes, Shallots, Smoked Potatoes and Baccala combined to form a fragrant and deliciously delicate course.
The correct answer to, "Would you like dessert" at Bibiana is "Yes, Please!" (as in Amy Poehler...Amy we hope to hear more from you & your publisher.) First, please meet the Crespelle: Crepes Rolled with Chocolate Cream Inside a Crisp Chocolate Tuile, Caramelized Cocoa Nibs, & Tcho Chocolate Gelato. The lovely people at Bibiana must have known they had a chocolate monster on their hands.
Another attractive dessert suggestion is the Ciambella all'Pistaccio: Pistachio Ring Cake, Cherry Marmelatta and Cherry Gelato. Pink and green! Lilly this one's for you we hope you are reading up there.
The Budino is another laudable selection: Robiolina Custard, Tiramisu Mousse, Coffee Gelato and Amaretti Crisp. Remember, their Grappa is the most extensive selection in the capital city, and it paired wonderfully with our desserts.
It is wonderful when a restaurant is even better than we think it's going to be, and Bibiana went the extra mile to make something PEACHY.
Peachy's favorite part of the meal was of course the Crostata: Roasted Peaches, Flaky Pastry and Lavender Gelato was testament to the excellence of Bibiana.
Also, Bibiana has an absolutely beautiful chandelier, which was not lost on us:
You may have read Chandelier Peachy before!
Our esteeemed panelist adds:
Bibiana is located in the heart of Washington, DC on bustling New York Ave. The restaurant is decorated in an elegant manner and has an aura of sophisticated clientele. The service was welcoming, knowledgeable and properly attentive which is sometimes difficult to find in DC.
Our server, who was also studying to be a sommelier, provided us with excellent recommendations for wine. To begin the chef sent out an order of the Carpaccio, which is a citrus cured smoked swordfish with onion-lemon puree. The presentation was beautifully constructed however the Trout Roe that was included in the dish is an acquired taste that I have yet to enjoy.
My first choice from the menu was the Antipasto Misto as my antipasti of choice. The dish contained marinated and pickled vegetables that were refreshing and prepared well.
For my pasta course I decided on the Rigatoni Alla Norma, which proved to be an excellent choice. It was Setaro Rigatoni, eggplant, fresh basil and ricotta salata. The ingredient balance was superb with the strong flavors of basil and ricotta cheese balancing well. The consistency of the eggplant was perfection. I had the opportunity to try the Nero Di Seppia which was my favorite since I love spicy food. This Black spaghetti with the Maryland Jumbo Lump crab was something I would never choose to order but I am glad Bibiana suggested it, and the seafood was fresh with a hint of spice! I highly recommend these two pasta dishes.
The Maiale which is a roasted pork shoulder and sausage, peperonata and charred pepper puree was tasteful. The portion size was good, and this is definitely the choice for meat lovers.
My favorite part of the meal, dessert, consisted of a little bit of everything on the menu but one dish stood out. It was the season for peaches and thus the Crostata came with roasted peaches. The gelato that accompanied the Crostata was lavender and was absolutely to die for. The peaches were farm fresh and the pastry chef did a wonderful job with the crust. The crust had that perfect flaky texture with a hint of butter.
Peachy and Executive Chef Nicholas Stefanelli
Peachy Picks Bibiana!
Bibiana is Highly Recommended by Whom You Know.
