What’s my very favorite restaurant in D.C., you ask?
That’s easy: Hook in Georgetown.
It’s a bit pricey, but totally worth it. I was thrilled when I spotted a Groupon for Hook a few weeks ago and immediately emailed my college friend and fellow foodie, Sarah, to plan a dinner date. We made a reservation and last night was the night!
(Look, a photo of me with my hair down and in normal, non-workout clothes!!)
I’ll miss having foodie nights with Sarah. We met in college but didn’t become close until after graduation, once we both lived in D.C.
Anyway, dinner was divine.
I love Hook because their menu is seasonal, fresh, and inventive. The chefs pair unexpected flavors in ways that really work.
We both started with a crudo, a dish in the style of sashimi. I chose the scallop crudo, which was paired with sweet corn, tomato, and avocado—clean, bright, and delicate.
For my entrée I ordered the seared ahi tuna, served with quinoa, tabbouleh, thinly sliced cucumber, and a lemon-yogurt sauce. The combination was fresh, balanced, and satisfying.
The textures and flavors were so well considered—I would never have thought to combine these ingredients, but it worked beautifully.
I saved half my entrée to take home because I knew I needed room for dessert.
AHHHHHHHHHHH!!!!!!!!!!! Two years ago I had this dessert and I still dream about it. It’s a small lingonberry tart paired with an unforgettable cheese ice cream and a port wine reduction. I don’t indulge in dessert often, but when I do, it has to be worth it—and this was.
Sarah and I shared the tart and nearly swooned. The tart itself is lovely, but the real star is the cheese ice cream. It’s made with Taleggio, a strong, aromatic cheese. It may sound odd, but the ice cream starts sweet and creamy, then shifts to a bold, savory finish as it melts—simply incredible.
After dinner it was time to stop dreaming of cheese ice cream and get back to studying for my Biochemistry final.
I usually don’t stress too much about exams, but this final counts as the only grade for the course, it’s online so I feel less confident about the material, and I must pass to begin my master’s program in a few weeks—so I’m a bit anxious. Biochemistry is tough! Please send some smart vibes my way for tomorrow at 11 a.m.
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Announcements:
- Major congrats to my friend and fellow blogger Caitlin, who appeared on the Today Show this morning to promote her first book, Operation Beautiful. I’m so proud of her!
- Check out my latest guest post on the dailySpark: 5 Tips for Staying Healthy on the Go.