Blue Ridge Restaurant, Washington, District of Columbia Restaurant Details

Food:

Nope: It was a good idea but the market has spoken. Seaver has not focused here and we will soon have a new place here. The neighborhood is very good to good restaurants..this should have been a home run. But the food and the proices conspired to do it in.

Food:

What a wonderful addition to Glover Park! The surroundings are warm and inviting- unfinished wood and quilts surround you as you are welcomed into Blue Ridge to enjoy their generous portions of simple, yet gourmet dishes. We started with a selection of cheeses- the buttermilk blue, cabot clothbound cheddar, and evorona piedmont- and the mesquite bacon and chicken liver mousse that was presented on handsome wooden cutting board. The bacon was piled high and had a smokey, yet sweet flavor and when combined with the buttermilk blue, created a bite hard to beat. The chicken liver mousse was light, but flavorful and the evorona piedmont was a treat that I have been hard-pressed to find in cheese stores in new york city. For a main course, I had the Fried Green Tomato BLT with the apple wood bacon. The FGT came out crispy and hot and had both a tanginess and picante flavor, topped with the cream cheese pimiento spread and apple-wood bacon, making for a mouthful of varying textures, flavors, and colors. Other restaurants might have tried to pass off the mesquite bacon for the apple-wood bacon or vice-versa, but Blue Ridge is clearly devoted to details (the Menu shares where each cheese was made, i.e. buttermilk blue Wi) and the authenticity of its ingredients.
Can't recommend this restaurant highly enough. Great for both a romantic dining experience or a rowdy group dinner. Check it out!

Food:

We were welcomed by friendly staff and the evening was very sweet. "Fish of the day" halibut with cauliflower mash was delicious and felt virtuous. Smoked bluefish caesar was terrific. We had "meats" to start with our cocktails (it had been a long day and we needed some time to talk)- cracklins and ham ( like prosciutto)- fried fat and dry ham, with pickled veg- I'd try something else another time, but we must allow our chefs room to experiment. Dessert, peach cobbler a la mode, was superb, maybe the best dessert I've ever had. The blue ceiling, blue Ridge Mountains?, in the bigger room is beautiful. Reasonable, good wines. We'll be back!