Royal Nepal

Last Saturday, Marnay and I dined at Royal Nepal, located in the Del Ray section of Alexandria. Since Alexandria is a bit of a trip for us, we spent the afternoon walking around the Old Town Alexandria waterfront and then headed to dinner. The restaurant was crowded when we arrived at 7:30pm and there was a 15 minute wait for a table. Once inside, we encountered a dining experienced not typically associated with “cheap eats” restaurants.

outside

The staff set the tone as soon as we ordered drinks. I got a well-thought out cocktail with bourbon, walnut liquor, housemade cinnamon syrup and Angostura bitters. It even had a slow melting ice cube, which I think is practically a necessity these days. Meanwhile, when Marnay ordered her glass of California Pinot Noir, the sommelier presented the bottle to her and poured her a taste. This is even though she had only ordered a glass, not the whole bottle. You don’t see touches like that at even the most fine-dining of restaurants.

Now, this is a true Nepalese restaurant. It’s not a combination Indian/Nepalese restaurant. To give an indication of its authenticity, Royal Nepal places a piece of paper on each table describing the health benefits of eating yak.

The meal starts out with a gratis bread basket, sel roti, containing a cake doughnut-like object, alongside pickled vegetables that will have you breathing fire. Marnay marveled at the combination of the slightly sweet and cakey bread with the red-hot pickled vegetables.

bread

After that gratis bread, we ordered goat momo in a light tomato sauce. It seems like almost every culture has its version of dumplings, a momo is Nepal’s take. Goat is an acquired taste, but Marnay acquired it quickly and really enjoyed the dumplings! She was particularly impressed with how the dough held its soft texture even after being pan-fried.

We also ordered Aloo Sadheko, or steamed potatoes marinated with green chiles and spices. We have had potato dishes many times at Indian/Nepalese restaurants, and they are typically huge chunks of overcooked, dried out tubers. That is not the case at Royal Nepal, where small, uniform pieces of potato have a velvety texture and are slicked with chile oil along with balsamic vinegar for swiping.

dumplings

The showstopper was the lamb chops, sourced from local farms in Pennsylvania and Virginia and cooked to a perfect medium and then topped with mint chutney. Every single bite was tender, even the fatty parts. The chops are served alongside extremely rich duck fat fried rice, with pieces of pulled duck thrown into the mix. Blistered eggplant and sliced vegetables provide some welcome lightness to contrast all that meat. These may have been some of the best lamb chops we have ever had, and at $25 for a dish that can easily be shared among two people, it’s a steal.

lamb

If you want authentic Nepalese food with fining dining touches and careful sourcing, Royal Nepal in Alexandria is the place to go. It’s a little out of the way for us, but it’s a place we will definitely go back to.

Best Bite
Paul: Lamb Chops
Marnay: Sel roti with marinated vegetables

Address
Royal Nepal: 3807 Mt Vernon Avenue Alexandria, VA 22305
Closest Metro: Braddock Road

Advertisements

Rose’s Luxury

At 8:30 on a Wednesday night, Marnay and I and six of our friends had the incredible fortune to dine (with reservations!) at one of the best restaurants in DC for a five course pre-fixe meal.

Rose’s Luxury: party of six

All eight of us started the night off with a cocktail, the best way to start a meal at Rose’s.  Since the food options were decided ahead of time, we sat back and let the talented staff put on a show.  The first hit of the night was Rose’s whimsical bread course, a take on a baked potato with potato brioche and a side of whipped sour cream butter topped with chives and crumbled potato skins.  After devouring the bread, the staff brought over a single-bite amuse bouche: a potato chip with crème fraiche and salty orbs of trout roe, or, for the vegetarians, capers.

Rose’s Luxury: potato chip with crème fraiche

Our first full course was foie gras and chicken liver pate with plum mostarda and slices of toasted brioche on a bed of plums.  While the rich pate was great on the toast, one of our dining companions noted that it was even better on the soft potato brioche.

Next up was grilled romaine heart with hard-boiled duck egg, crispy potato, herbs and creamy buttermilk dressing.  The strong flavor of the grill on the romaine made this dish a winner.  It tasted like we were all hanging out at someone’s backyard barbecue.

Rose’s Luxury: grilled romaine heart with hard-boiled duck egg

The servers and staff at Rose’s Luxury want to make sure that you are having fun.  They are extremely skilled and knowledgeable, but they are equally laid back and funny.  While the restaurant has received numerous accolades (2016 James Beard Award Best-Chef Mid-Atlantic Aaron Silverman, Bon Appetit Best New Restaurant), and its heart Rose’s is just a neighborhood restaurant.  It just happens to have incredible food and be nationally recognized.

Anyway, our next dish was their signature dish and the one that I was looking forward to the most:  Pork sausage, lychee and habanero salad.  The salad comes in a bowl topped with a poof of coconut milk cream, which acts as the dressing.  As our server explained, the fifteen-ingredient salad tastes best when all of the ingredients are mixed together so that the disparate salty-sweet-spicy components become one.  While I loved this dish, if you are not a fan of very spicy foods, like one of our companions, this is not the dish for you at Rose’s.

Rose’s Luxury: Pork sausage, lychee and habanero salad

My favorite dish of the night was the confit goat with BBQ Sea Island red peas, creamy Carolina Gold rice and garlic bread crumbs.  This dish received universal praise from everyone at the table.  It was layered together with the confit goat on top, the BBQ peas and breadcrumbs in the middle and the rice on the bottom soaking up all of the umami-flavor.

Rose’s Luxury: confit goat with BBQ Sea Island red peas

Now I know that this seems like a lot of food, but we still have four more courses!  The pasta course of bucatini with sungold tomato sauce, basil and parmesan was one of my surprise favorites.  Best parts: the texture and chew from the housemade bucatini and the sweetness of the fresh tomatoes.  Our main course was smoked brisket, better than at any barbecue restaurant I have ever been to, with Sunbeam white bread, horseradish cream and slaw.  We had this the only other time we were at Rose’s and I thought it was better this time, more tender.

Rose’s Luxury: smoked brisket

Dessert was two courses—first up, a deceptively simple bowl of vanilla ice cream with sea salt and olive oil.  This was another dish that received universal praise at the table.  Finally, our last course of the night was coconut ice cream with kiwi, lime zest and edible flowers on top of a caramel sauce with what I think were pieces of sugar cone.  This was a good dish, no doubt, but I think we all would have been fine without it.

Rose’s Luxury: coconut ice cream with kiwi

Out of all the meals we have reviewed on this blog, I would put Rose’s in a tie with Vernick Food & Drink in Philadelphia for the best meal ever.  A truly special experience.

Best Bite
Paul and Marnay: Goat confit

Address
Rose’s Luxury: 717 8th Street, SE Washington, DC 20003
Closest Metro: Eastern Market