Doi Moi

We recently visited Doi Moi, and having visited Vietnam, I had high expectations for the food.  When you first walk in, you're greeted by a bright, inviting space.  It's a stark contrast to it's sister restaurants, Estadio & Proof, which are filled with dark wood and low lighting.  I immediately noticed the delicious smells coming from the open kitchen, and knew we were in for a treat!

Source

We started with a round of drinks, my mom and I opting for the basil/lemongrass/cachaca cocktail, while Justin tried the tamarind and peanut-infused bourbon drink.  The tamarind wasn't too sour at all, and peanut and bourbon is a natural winning combination.  Both were absolutely delicious, and dangerous in the sense that you could easily down the drinks in a few gulps if you're not careful.  They're that delicious!

Source

As with most small plates restaurants, 2-3 dishes per person were recommended, and they came out as they were prepared.  We were told that everything was sourced from southeast Asia, and we were impressed to hear that everything is fresh, never frozen.  You could see the freshness in every dish that came to the table.  We decided to order in rounds, so we started with the green papaya salad, salt & pepper fried squid, and the tumeric sablefish.  The papaya salad had a nice crunch, and the distinctive tang of fish sauce, but I was looking for a little more heat, a little more sweet, and a lot more peanuts.  The squid were perfectly crisp, tender, and not greasy.  The sablefish was nicely seasoned, and flaked apart when you stuck your fork/chopsticks into it.

Source

For our next round, we tried the jungle curry with halibut, crab fried rice, and the pork & shrimp spring rolls.  We're huge fans of jungle curry, as it was one of our favorites from Little Serow, and we even made some at home.  The halibut was cooked perfectly, but the curry was missing some heat, and I just wish there'd been more of the curry sauce.  There was a surprising amount of crab in the fried rice, and I kept going back for more.  The spring rolls were definitely a table favorite.  They were long, skinny, fried rolls, packed to the gills with pork and shrimp.  Our server recommended wrapping the rolls in a lettuce leaf with some of the sliced cucumbers and carrots that were on the plate, then dipping it into the sweet & sour sauce.  The unfortunate, and somewhat puzzling, part was that were was only 1 lettuce leaf on the plate.  He gladly brought us more lettuce upon request, however.  His method was delicious though.  You had the warm crispy roll, balanced out by the cool, crunchy veggies, finished with the tangy dipping sauce.

We were still a bit hungry, so we decided to try the roasted half chicken, which we'd seen several other tables order, along with a beef dish and pork skewers.  If you're going to order the chicken (you definitely should), I'd recommend doing so towards the beginning of your meal because it takes 30-40 minutes to cook.  It is well worth the wait.  The skin is perfectly crisp, while the meat was still juicy and tender.  The sauce for the chicken was a bit too acidic, and it was somewhat of a shame to dip perfectly crisp chicken skin in any sauce.  The beef had rich flavors of soy and ginger, and came with shark sriracha, the Thai version of sriracha (we were kinda hoping that it was sriracha seasoned with shark fin or something).  It's basically the same as the one we're accustomed to with the rooster on the bottle, although thinner in consistency and a tad bit sweeter.  The pork skewers were equally delicious, served with a crunchy peanut sauce.  The sauce was so good that I ended up dipping some of the chicken in it.

Source

We finished off the meal with the fried bananas and a couple of iced coffees.  The bananas were steaming hot with a thin, crisp batter, and toasted, shave coconut sprinkled on top.  The banana had a nice sweetness to them, and I loved the fresh coconut.  The iced coffees were also great, and although they had sweetened condensed milk in them, they weren't cloyingly sweet.

A few of the dishes lacked some heat, but maybe they're trying to cater to a more western palette.  Overall, it was a great meal, and I will definitely go back to try the rest of the dishes on the menu.

Restaurant Week Rundown

And another Restaurant Week has come to an end.  Twice a year, restaurants offer price-fixed lunches and dinners, and if you do a little research, you can find some awesome deals.

Step 1: Seek out the list of participating restaurants
Step 2: Check out their normal menu.  This year, dinner costs you $35.13 for 3 courses.  If you would normally pay this amount, or less, at a given restaurant, don't bother going for restaurant week.  Look for restaurants whose entrees are normally $25-$30+ to ensure you're getting a good deal.
Step 3: Check out their restaurant week menu.  Most of the time, restaurants will pare down their menu for restaurant week, giving you a handful of choices for each course.  Sometimes they only offer their less pricey options, so it not longer becomes a good deal.  A select few will offer their entire menu.  These are your best options.  But in the end, make sure their restuarant week menu has items that you're actually interested in eating.
Step 4: Make a reservation.  They fill up fast, so it's best to have a few choices.  And if you can't get in for dinner, you can always try lunch.
Step 5: Enjoy your meal! Be sure to tip really, really well, you are basically getting a free appetizer and dessert...your server has to come to your table a lot and restaurant week is really busy, so take care of your servers :)

Now, here's where/what we chose to eat...

Our first stop was Bibiana.  Friends had said good things about it, and initially, they were offering their entire menu.  Upon arrival, we were handed a pared down menu, but there were still great options to choose from.  We started with a couple cocktails while we perused the menu.  We ordered up a Speciale (ginger infused vodka, grapefruit, rosemary, and cherry bitters), and an Aged Negroni (gin, vermouth, and barrel-aged Campari).  Justin commented that his Negroni was one of the better ones he's ever had because of the balance between the sweetness and bitterness.  My Speciale had a nice spiciness from the ginger, while the grapefruit gave it a nice citrusy finish.  For our first courses, I went with the arancini, which were stuffed with mushrooms.  They were perfectly crispy on the outside, and nice and gooey on the inside.  Justin chose the squid, stuffed with white beans and soppresatta.  It was cooked to perfection.  For entrees, I went with the grilled cod, and Justin opted for the black truffle risotto.  He has a weakness for truffles, so this was a no-brainer.  The risotto was so creamy, buttery and not overly truffle-y, while the rice was cooked to a perfect al dente.  My cod had a nice smokiness that permeated into the olive oil mashed potatoes.  The tomatoes, olives, and capers that adorned the plate added a nice saltiness to the dish too.  And to round out the meal, I chose a coconut panna cotta with roasted pineapple, and Justin chose the torta, an almond pastry topped with strawberry jam, toasted almonds, and cream.  Both desserts had the perfect amount of sweetness, and were a perfect way to round out the meal.

Part 2 of restaurant week took us to Mintwood Place.  It's a very quaint and rustic spot in Adams Morgan.  But don't worry...it's removed from the craziness of the bars on 18th St.  While we perused the menu, we had to start with the maple pork cracklin's.  These were an additional item, but we couldn't resist.  They were perfectly crisp and airy, and served with a dipping sauce that complemented them perfectly.  As for drinks, I chose the Woodrow Wilson (gin, hum liquor, elderflower, and cava), which had the perfect amount of sweetness and some bubbles.  Justin opted for the Farewell to the 20s (rum, aperol, lime, spice bitters and orange syrup).  He's a sucker for anything with aperol, and the rum was a nice compliment.  For our first courses, I went with the smoked potato, sunchoke and mussel chowder.  The presentation was superb...the potatoes, sunchokes and mussels were mounded in the center of the bowl, and the rich broth was poured around it, tableside.  The broth was exactly what you'd want in a chowder; thick and creamy, but with some sweetness from the mussels.  Justin went with the wood-grilled confit beef heart.  The beef heart was cooked perfectly, and was atop a bed of greens and a poached egg.  For our main dishes, I chose the dorade, which was grilled and served with fennel, olives and onions.  Justin went with the grilled Amish chicken, served with wax and green beans.  The skin on the chicken was perfectly crispy, while the meat was still moist and juicy.  And for dessert, I opted for the baked Alaska, while Justin chose the pecan pie with a creme fraiche drizzle.  The baked Alaska came with a bit of a show.  Some alcohol was set ablaze, tableside, and poured over the dessert.  Rather than the outside being covered in merengue, it was engulfed in marshmallow, and within the white cake was some strawberry sorbet.  It was refreshing, and a great way to end the meal.  Justin's pecan pie was equally delicious, and the creme fraiche was a nice, fresh component to the dish that cut the cloying sweetness of that ooey gooey delicious pie filling.  The crust was nice and brown and buttery and flaky and um...crusty!?!?!

Overall, both restaurants proved to be great choices, and places we'll likely return to in the future.  Now we have about 6 months until we have to decide where to go for summer restaurant week.