Peachy's Picks Washington DC: Ris Our Coverage Sponsored by Fresh Origins
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When we arrived at Ris, we were cordially greeted and our coats were taken, and we were shown to our table towards the back in a busy spot near a column. To start with, Peachy sipped this red Cabernet and it was a solid start to a culinary evening at Ris of Washington DC, named for its owner, Ris Lacoste. Found in Foggy Bottom, Ris is an accessible spot for many that visit or live in Washington DC. The bread and butter at Ris is fantastic-fresh and creamy, respectively. Discard any no-carb philosophies pronto.
Our waiter Cameron told us that the Scallop Margarita is the best-selling appetizer so we thought we'd give it a try. Lime marinated scallops with chilies, orange, avocado and tequila ice was refreshing and different. Peachy did not even notice the tequila ice-it is understated.
The appetizer Peachy Deegan chose was terrific: Bowl of Mussels. These were not just any mussels, however, they had added tomato, chorizo, herbs and grilled bread. The mussels themselves were succulent little beauties and there was a tremendous kick that Peachy loved from the garlic and chorizo. The mussels were fresh and effortlessly pulled away from their shells. The chorizo was in chunky proportions giving the dish maximum flavor.
The best entree we sampled was without a doubt the grilled hangar steak. Extremely juicy and generously sliced, it boasted beautiful flavor and was served with oven dried grape, walnut and mushroom ragout with fig sauce and walnut potatoes. We split this as we were in the mood for fish but did not want to overlook the carnivorous choices. Good thing we didn't as this was divine!
As an entree, Peachy opted for the simply grilled fish of the day, and it was precisely that. The day we visited, Swordfish was starring, and on its own it was solid. We appreciated the opportunity to try the mint tabouleh, yogurt, cucumber salad and pomegranate-sumac dressing but would have been just as happy with grilled vegetables. The sides provided maximum texture and interesting grains. Peachy sipped this Pouilly-Fume.
At dessert time, Ris herself came out and said hello, making a quick appearance.
The warm strawberry rhubarb crisp was absolutely superlative and the ingredients tasted so farm-fresh. The fruit was the best part and the basil ice cream provided an interesting contrast.
Our esteemed panelist adds:
Based on the butter that was served with the bread when we were seated – it was perfectly creamy with just the right touch of saltiness – I couldn’t wait to try some of the dishes on the menu at Ris.
I started with the French Pinot Noir on their By the Glass wine menu. It was light and smooth, just as you would expect from a nice Pinot Noir, and absolutely delicious.
I started with the Spicy Shrimp Tempura – it came with sriracha sauce and yuzu dressing . The shrimp were sweet and tender and the citrusy yuzu dressing gave it just the right flavorful zest! The sriracha sauce, as expected, had a bit of a kick to it, so if you enjoy a touch of heat along with your shrimp, this is for you!
As a main course, the sea scallops were cooked just right – with a slightly crispy glaze on the outside and the soft, flavorful inside that indicates they’re fresh and cooked exactly as they should be. They came with peas, carrots and leeks, but what really stood out was the carrot cream and barley wheat berry risotto. I could have eaten a plate of just the barley risotto and been more than satisfied!
The Grilled Hanger Steak was recommended as a customer favorite and it was fantastic! The beef was tender and flavorful and cooked to a perfect medium-rare.
It was served with oven dried grame, walnut and mushroom ragout and walnut potatoes. The walnut mashed potatoes were unique and presented a flavor combination that I had never considered, but that worked unbelievably well together.
For dessert, the butterscotch pudding – with cocoa crisps, Chantilly cream and bittersweet chocolate sorbet – caught my eye. This was a well-executed and wonderfully sweet end to my meal, with the delicious and rich flavors that are unique to butterscotch.
