And with this, for me at least, 2016 Winter Restaurant Week came to a close. I wanted my Weeks of Eating Dangerously to end on a high note, so I bet on a sure thing, and went to Vermilion, in Old Town Alexandria.
“One is too many; a hundred aren’t enough.” That’s what they say about alcoholics and alcohol. I learned this week that it also applies to calamari appetizers.
As I mentioned last week in my write-up about the Tabard Inn, I’ve been avoiding calamari for the last 18 months, because it had become my default appetizer selection—sort of like kale salads were a few years ago, or, now that I think about it, like Brussels sprouts are now. But the Tabard Inn calamari was excellent, and revived all those old, suppressed cravings, and “Oops!… I Did It Again,” as George W. Bush once said. And I’m not sorry I did it.
The main was perfectly grilled Pork Loin, on mashed potatoes, with Brussels sprouts and red wine jus.
Devastatingly good. This was called a Oreo Silk Torte, and it featured milk and dark chocolate custard, whipped milk chocolate ganache, and a mint meringue.
And this is how Vermilion won Restaurant Week.
When I’d finished the wonderful Oreo Silk Torte, the manager comped me a second dessert: Poppyseed Fritters, with a berry compote, vanilla ice cream, and vanilla mascarpone.
What a v nice way to end 2016 Winter Restaurant Week!