For the first time in a month of Sundays, we were going to a high falutin’ French restaurant and I was excited.
My wife and I were in the “city that never sleeps”. That’s right, Washington, DC. Because, “how could they sleep at night?”
My cousin and his lovely bride of a few years were treating my wife and I to a very enjoyable weekend in this exciting city. The last time we were in DC was in 2010 and they were getting married.
Reservations had been made at Bernaise, a classy little French* restaurant near the Capital. The interesting thing about this French restaurant was their specialty…French Fries. Really, no joke French Fries at a French restaurant…go figure. Well they just call them fries, the French is implied. The award-winning chef likes to serve his fries, or frites, with steak.
Now I like a good steak and spud as well as the next redneck Irishman** that settled in them eastern Kentucky hills, but come on, at a French restaurant? I want something French, like snails in fancy sauces. I compromised and ordered some frites as an appetizer. I must say, those were the best fries I had ever eaten. I knew they would be good since packs of ketchup did not accompany them. Now I wish McDonald’s would give out packets of terragon with their fries.
We also had a memorable meal at Menomale in the Brookland neighborhood. We ingested some very tasty Napolese pizza. This was way beyond Papa John’s “better ingredients”. I never realized that there is a certification that pizzerias have to abide by to serve Napolese pizza. I will supply this educational information for you at this time so I may qualify to apply for some type of grant to purchase plane tickets to try more pizza in the birthplace of modern pizza, Naples… Italy not Florida.
An authentic Neapolitan pizza has a crust made from a dough that is made with highly-refined Italian type 0 or 00 wheat flour (read more about flour types), Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. The dough must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin. The dough is topped with raw, pureed San Marzano tomatoes from Italy; fior di latte, which is mozzarella cheese made from cow’s milk, or mozzarella di Bufala, which is mozzarella cheese made from the milk of water buffalos, usually raised in the Campania and Lazio marshlands in Italy; fresh basil, and extra-virgin olive oil. The ingredients must be all-natural and fresh. The pizza is baked for 60–90 seconds (baking time cannot exceed 90 seconds) in a minimum 800°F stone oven with a wood fire.
I took this photo of the Washington Monument on a day my wife and I were rambling about. There was a caretaker mowing in the shadow. He kept mowing and would not leave, probably a junior congressman from some insignificant midwestern state, supplementing his income because he hasn’t figured out how to “not sleep at night.” I waited as long as I could because I knew my internal wife-is-getting-impatient meter was expiring and I was out of excuse coins.
I darkened the shadows during processing to hide this dedicated servant in the black obscurity, ala “Deepthroat”.
Incidentally, the most excited I saw my wife the entire weekend…when we emerged from the subway station at Dupont Circle, looking for a nice breakfast bistro, and we spotted Le Kreme d’Krispe . Oooh La La.
Footnotes were added to give this a look of educational material to further add to my ruse of getting grant money.
*In my neck of the woods, we say “Franch”, which explains why I always get Ranch dressing when I order French dressing.
**I feel that this term is politically insensitive, therefore I am leading a charge to keep Notre Dame from opening a community college branch on the banks of the Licking River. So far it is working.
If you like this photo, you can see more of my pictures here.