I’ve wanted to try Medium Rare ever since it opened earlier this year but, for some reason I rarely make it north of Dupont Circle. However, I managed to make it to the steak-frites restaurant twice before I decided to write it up.
Simple concepts can be executed nicely and Medium Rare almost hits the mark. As you might already know, the restaurant’s menu is based around one main dish: steak frites. Unfortunately, it’s nothing to write home about as the steak’s sauce was forgettable. While the concept of Medium Rare is excellent, it’s hard to compete with many other places in DC that do a better steak frites.
I did like the restaurant’s décor–it’s dark, fun and energetic. The restaurant has a great vibe and is a good spot for a variety of occasions, whether you go for a casual date, with a group of friends, or with family. Medium Rare is a nice neighborhood place and always seems crowded. Continue reading →
Here’s another installment in the series where WeLoveDC authors Donna (greenie) and Katie (foodie) pair up to bring you a double-hitting feature about local area restaurants that take on the challenge of being green. Donna will explain the logic behind the environmentally friendly trends and Katie will tell you if the food tastes any good. It’s a rough life, but someone has to do it, right?
Katie: So you don’t always think of a steakhouse as environmentally-conscientious, right? Well, Michael Mina’s Bourbon Steak goes above and beyond the green call of duty, and plants their own vegetables, and works all of them into the dishes at the restaurant. Donna and I were invited over to the Four Seasons Hotel in Georgetown to take a tour of the garden and sample some dishes that used the herbs and veggies grown there on the property.
Donna: Last spring, Bourbon Steak created a small garden on its property, in a peaceable little spot just across from the C&O Canal. I was happy we were invited to tour this terraced plot and sample the dishes it flavors. It supplies the restaurant with 62 varieties of herbs, vegetables and flowers — 400 plants in all, some of which came from Amish farms. Look around, and up front you’ll see some plants you recognize, such as thyme, chives, marigold and different kinds of basil. Farther back are the harder-to-find plants that produce curries and other unusual spices.
Katie: So with all these herbs and vegetables grown on the property, could you taste the difference in the food? We headed inside for dinner to find out. Continue reading →