Plume

I know I said in a previous post that Alex and I don’t go on many dates anymore and here I am posting about another restaurant we have gone to recently. Alex planned an overnight date for us in Washington DC so that we could reconnect. We really needed to have some us time and it was a great staycation! I was so happy that he let me pick a restaurant for dinner. I went straight to Washingtonian’s 100 Best Restaurant List to see what was closest to the hotel. Restaurant #6 was Plume. I looked at their website and was sold. The food looked beautiful and delicious. We made reservations!

Plume is a 5 star fine dining restaurant located inside the Jefferson Hotel in Northwest Washington DC. Plume offers a beautiful setting for you to share a romantic meal with that special someone. They serve seasonal dishes that are inspired by the harvest from Thomas Jefferson’s gardens at Monticello.

Plume - DC

When we first walked in to the Jefferson Hotel we were greeted by a polite hostess who took us to our table. When she seated us she said “I will be right back with a stool for your purse”. I thought “A what?”. Yes…she returned with an actual stool for my actual purse. How cool is that? Who wants their purse to sit on the ground anyways? Not me. My purse has now had a taste of the good life. Before I get started on telling you about all of the delicious food that we ate, I just want to say that Plume is the most beautiful restaurant I have been to. We were really impressed with the décor and it was the perfect romantic setting for our big night out.

Plume - DC

Plume - DC

Plume - DCWe had a wonderful waiter that was attentive and knowledgeable. Alex ordered a Dirty Martini and I went with the Monticello Garden Vesper per the recommendation of our waiter. My cocktail was a little strong for me but it was good to sip on throughout the meal. Alex and I chose to do the seven course Chef’s Tasting Menu with the wine pairing option. To start, the waiter brought us Gougere’s, a traditional French puff pastry with gruyere and parmesan cheese, and espelette pepper. These were delicious and a great way to wet our appetites. Next, they brought a trio of butter: soy bean, garlic, salted butter, and olive oil. This was served with breadsticks which they also had a variety of: poppy seed, wheat, and pretzel.

Plume - DC

Plume - DC

Plume - DC

Plume - DC

The first course was a Trio of Amuse Bouche: Roasted Pepper Soup, White American Caviar atop a Bellini with Crème Fresh, and Tuna Tartare served on a Cucumber. This course was served with a delicious champagne: J. Lasalle, “Preference,” Chigney-les-Roses 1er Cru, Champagne, France NV. We loved all three of these little bites. The Bellini with Caviar being my favorite and Alex loved the soup.  

Plume - DC

Plume - DC

Before our second course came, Jennifer Knowles, the sommelier (wine steward), came to the table and presented our wine. It was the Heidler, Riesling, “Gaisberg,” Kamptal D.A.C., Austria 2012. Jennifer was very knowledgeable about the wines we drank that evening and gave us a lot of information on where they were from and why they pair well with the dish being served. I just loved the way she talked about food! Sometimes I think people don’t understand me when I say I am passionate about food or I love food but Jennifer and I were on the same page. She had a passion and it was inspiring. The Riesling went perfectly with the Garden Pea and Mint Panna Cotta with Royal White Sturgeon Cavier, Snow Peas, and a Wheat Twill. I have never had anything like this dish before. It was so light, refreshing, and creamy.

Plume - DC

Plume - DC

Next, we were served the Spring Flavored and Colored Raviolo with Herbed Ricotta, and Swiss Chard Beurre. The wine pairing was Mate, Sangiovese Grosso, Brunello di Montalcino, Tuscany, Italy 2008. I loved this dish. I am a huge fan of Swiss chard. The filling was flavorful and creamy and I liked the use of the Swiss chard stems in the sauce. I could eat 20 of those ravioli. 

Plume - DC

Course number four was the Seared Sea Bream with Pickled Pearl Onion, Green Onion Cous Cous, Spiced Squash Puree, and Pistachio. The wine pairing was Westry, Chardonnay, “Reserve,” Willamette Valley, Oregon 2010. For me, this was the most well composed dish of the night. The fish was perfectly cooked with a crispy skin. I love how the pistachios were a little sweet and the cous cous added great texture to the plate.

Next was the Dry Aged Prime Beef Filet with Local Spring Vegetables, Eastern Fiddleheads, and a Medeira Reduction. The wine was Aureto, Syrah/Grenache/Carigan, “Maestrale,” Ventoux, Rhone Valley, France 2012. I want to start by saying this was one of the best steaks I have ever had. I have been to a lot of steak houses in my time and I always order the filet. This one was melt in your mouth tender and so juicy. I could not get enough of this steak or sauce on the plate. It was just delicious! Now, here is where I get a little sad. I did not like the vegetables. They were not seasoned or cooked well. And those fiddleheads? Why is that even considered an edible thing? That was the only disappointing aspect of the dinner for me.  

Plume - DC

Plume - DC

Plume - DC

Think we have eaten enough already? Oh no! Next was pre-dessert. Yes, pre-dessert. Why isn’t this always a thing? Creme Fresh Cheesecake with Blueberry Sauce, Blueberry Crumble, and Sorbet. Talk about delicious! And finally the main dessert….”Strawberries and Champagne,” Manjari Rose Ganache, Basil Moss, and Rose Sorbet. Served with Glen Manor, Late Harvest Petite Manseng, “Raepheus,” Virginia 2012. This dish was beautifully presented and the flavors didn’t disappoint. I love how the strawberry theme was carried throughout almost everything on the plate. I love sweet wines so the dessert wine was perfect!

Plume - DC

Plume - DC

What an amazing evening we had and I am glad we chose to spend it at Plume. The service was great and the food both beautiful and delicious. Alex and I had never done a tasting menu with a wine pairing before. It was amazing how well the chosen wines paired with the dishes, like they were made for each other. Jennifer is so passionate about the food and wines that it makes you excited about it to! Our waiter was very accommodating when I needed him to repeat the names of dishes so I could make a note in my phone for the blog. I felt very comfortable asking questions. They actually gave us a printed menu at the end of the night which was great! Doing the tasting menu with the wine pairing isn’t cheap but we felt like we got an exceptional meal. I would recommend Plume if you are looking for a romantic night out on a special occasion. Thank you Plume for a wonderful evening!   

Plume – DC
Jefferson Hotel
1200 16th Street, NW Washington DC
202-448-3227

http://www.plumedc.com/