Peachy's Picks Washington, D.C.: Al Tiramisu Encore Review Our Coverage Sponsored by Fresh Origins
Presentation of the fish selection by waiter John Boyle above, and the victorious Orata below
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There are a lot of great reasons to go to Washington, D.C., which seems like the countryside compared to Manhattan. You get a whole 60 seconds to cross the street down there and you won't be road pizza, and though there are many patriotic incentives to visit the nation's capital, like the Capitol or the skating Capitals, it's becoming clearer and clearer to us that as a city, they are a culinary force to be reckoned with. So far in Peachy's Picks Washington, D.C. it has been the Billy Martin and Ashok Bajaj hit parade. We would not think of going to Washington and not seeing them; they are the best by far and are better than a lot of places in Manhattan.
We were really impressed with Al Tiramisu in our first visit last year, and owner Luigi Diotaiuti told us he would not be in Washington on our next visit, which was devastatingly sad for our stomach. Why not? This is the best reason we've ever heard: Luigi would be away working with Italy (as in the country.) If any restaurant is working with the Italians directly, we want to hear from your owner. And Luigi said we should still go to Al Tiramisu in his absence. We missed him, but can verify the complete consistency of the cuisine!
There was a lovely Saturday night buzz socially, further testament to the ultimate popularity of Al Tiramisu. Luigi has an incredibly impressive wine list, and Peachy Deegan happily sipped this knockout blend of Merlot and Corvina, made right near the historic spot of Romeo and Juliet, Verona.
If Burrata del Salento con miele e tartufo nero is on the appetizer hit list when you arrive at Al Tiramisu, do not ignore this wonder of the world. Burrata from Salento revels in local honey and black truffle bits, and you will revel in it.
Its gloriously creamy ecstasy coupled with its smooth consistency will send your tastebuds straight to heaven. It rests upon a contrasting texture of radicchio, fennel, olive oil and balsamic vinegar reduction, and black salt garnishes the crown of the amazing burrata.
All of the choices Luigi has made with this triumphant cheese enhance it rather than overwhelm it. We've seen other places put flavors that don't go as well with the burrata; we liked Al Tiramisu's combination.
One of the best problems to have in life is deciding which pasta to choose from Al Tiramisu's menu. We selected the Pappardelle strappate su ragu di funghi. The wide house-made pasta waltzed in the mushroom ragu of chicken stock, parmesean cheese, butter and garlic. It was even better with cheese on top as well of course:
The best reason to go to Al Tiramisu is the fish. Like Taverna Kyclades here in Manhattan, no one is saying at Al Tiramisu "Where's the fish?" We are terrifically impressed with the initial greeting with the fresh fish above, which happened both times we visited. The total quality of the fish itself combined with the expert preparation should have you running to Dupont Circle to see Luigi.
This time we ordered the Italian Sea Breem, otherwise known as Orata from the Mediterranean. Grilled whole with fresh herbs: rosemary, thyme and oregano, the poisson was served with intelligently halved brussels sprouts and grilled potato.
We love how the fish is served on an appropriately shaped teardrop plate. The Orata was thick, fresh and succulent and the herbs were exemplary; we might have added even more rosemary. In addition to the cuisine, Al Tiramisu is totally classy in atmosphere and we love that.
Why have one dessert when you can have one with three components? More importantly, the quality exuded by the Pera affogata al vina bianco e spezie was the the perfect conclusion to a wonderful meal. The white wine poached pear is accompanied by vanilla gelato and a cookie, and we'd order this again.
We still INSIST upon Al Tiramisu; Al Tiramisu is again Highly Recommended.
