Ever since I was 13, there had been talk about my mother’s family having some Russian ancestry, but I only found concrete proof two years ago. I learned how to make the family’s version of Russian salad, but my reporting experiences on Russian small plates taught me that multiculturalism in the D.C. Metro area can still pack a punch, even for a local such as myself.
My next blog post will be about zakuski, which are traditional Russian small plates. I want to do a poll related to the blog post. This poll is available from now until next Sunday.
Correction: It looks like people can still poll, even though Sunday passed.
I grew up eating a lot of French food. Examples include quiches and Niçoise salads. When I learned recently from my mother that Bread and Chocolate has a small plates section on its menu, I was pleasantly surprised. I had never heard of French small plates before.
But I noticed many international elements in that section. In general, the restaurant has a lot of French food items, but it also covers other countries in its menu. The nagging question was, how French is this going to be? Going to Bread and Chocolate’s branch in the Foggy Bottom area, I got my answer. The menu is still a little disorganized, so if you want mesclun salad or some form of a quiche, general manager Eugene Kouadio said that those are still small plates. The audio interview is mostly in French, which you can listen to here. However, I also provided a translation of the interview: Translated interview for French small plates blog post.
Sometimes, you can read all you want, but it doesn’t substitute experiences in the real world. Thanks to a Twitter response from @Ariel_Yong, I decided to go to Graffiato. I wrote about this celebrity chef’s Italian (mostly) small plates restaurant in an earlier post, but it was time for me to eat my words.
Entering on a Saturday at 1:00 p.m., I expected there to be a lunch menu, but it was only brunch, to my surprise. However, my server, Becca, told me that the menu still has small plates for brunch. I tried the broccolini, but the hanger steak wasn’t on the brunch menu. So I ordered the pumpkin bread pudding instead.
While I was waiting, I was sitting at the bar and watching the people in the kitchen do their work. I noticed a woman doing prep work. I know from previous experience that this task is something patrons don’t usually notice, so it was nice to see it again after many years. She was dicing a lot of fresh mozzarella, which I’m guessing is mostly for the multiple pizzas this restaurant offers.
The décor has sophisticated colors, mainly black and white. The napkins and the menus are the color of caramel cardboard. But the flat screen TV adds a more casual touch.
A similar atmosphere pervades the food. The broccolini looked very festive, but crowded the serving plate. Even though a smaller square plate offered me the possibility to solve that problem, it would have felt odd to do so.
When I go out to eat at an Indian restaurant, I end up feeling very full and slightly amnesiac. There was probably a saag paneer here, a chicken dish there and maybe, just maybe, chai. I noticed that people might disagree with my experiences since this Slate journalist loves saag paneer.
Small plates are becoming more popular in Indian cuisine, including in New York City’s Little India with Graffiti (Thanks for the pointer, Eileen!). D.C. is a part of the bandwagon, too. I was worried that the small plates would bring similar flavors to my previous experiences, but the small plates couldn’t have been more different. That’s a good thing. I would recommend drinking tea to wash it all down, though. The flavors are really strong.
The small plates option is available from 4 p.m. until 7 p.m., every day of the week. I went there on a recent Saturday afternoon, and I found the place devoid of clientele. Hostess Jillian Justice said that the lack of patrons was because later times and weekdays invite larger crowds.
The Executive Chef, Silvaraman Balamurugan, was my bartender that afternoon, so I asked him about the pairings I could combine with the dishes I ordered. He suggested a tamarind margarita because it’s hot and sweet and would match the tamarind flavor in the dishes I ordered. He also suggested a drink called hot passion, which features jalapeño and passion fruit flavors.
What experiences can people expect when eating out at small plates restaurants? Knowing what to look for when reading the menu is a start. This is not your typical listing of appetizers, entrées and desserts. Let’s look at some of the famous ones, shall we?
If you’ve lived in the D.C. Metro area for a while, then you have most likely heard about José Andrés showcasing tapas in his restaurant Jaleo.
Most categories are listed in Spanish without any English translations, but the translated parts make it possible to understand. For example, “Verduras” emphasizes vegetables. However, the section “Conos, latas y más” can be confusing, even when the reader is pretty sure the title translates into “Cones, canned foods and more.”