Bibiana is part of the Knightsbridge Restaurant Group, which includes some of the best restaurants in Washington.
When my kitchen skills first progressed beyond making simple stews and roasts, and I started attempting recipes that didn’t start with the words, “Take one can of condensed cream of mushroom soup…”, one of my successes was Pomodori al Forno, a form of bruschetta featuring baked plum tomatoes, Bûcheron, and lots of olive oil. Ever since, I’ve been inordinately fond of appetizers served on toasted baguette slices.
For my starter at Bibiana, I had the Crostini with whipped Lardo di Colonnata (aka cured fatback with rosemary) and chicken liver mousse.
Oh, this was good! I’m definitely on a winning streak with mains this week. The very generous serving of Braised Beef Short Ribs may have been the size of a brick, but it was fork tender. It came with roasted heirloom carrots.
Cioccolato. A nice selection of chocolate butter mousse, bitter chocolate crumble, rose mousse, and apricot sorbet.