Garrison serves seasonal American cuisine along Barracks Row. Best known locally for his cooking at
Poste Moderne Brasserie, Chef Rob Weland brings us this new restaurant that has received high acclaim early on, with special emphasis on freshly baked breads and creative vegetable dishes. Closest Metro is Eastern Market.
The American-themed Garrison replaces
Tash, a Middle Eastern restaurant that we really enjoyed. But, always happy and intrigued to see new restos open in our neighborhood, we grabbed the chance to dine here when a dear friend of mine, Lucinda, was visiting from the west coast. We started with the
Poppyseed Gougeres,
Castelvetrano Olives, and
Parker House Rolls. These breads were delicious and appropriately on the small side so you didn't feel as guilty popping multiple bites in your mouth. These were a great introduction to the meal along with
The Huntsman, 2012 Cabernet Sauvignon from Ross Andrew Winery in Columbia Valley, WA.
We also ordered a couple appetizers to share. The
Fluke Crudo with lemon and fennel was very clean and refreshing.
A special feature of the night - and one of my favorites - was
Arctic Char Tartare in a sesame waffle cone with American caviar and creme fraiche. The little cone was a nice portioned bite with a kick of scallion, and cutely served in a shot glass.
We also shared the
Duck & Chicken Liver Parfait that came with black raspberry mostarda and more deliciously grilled bread. The mostarda provided a nice sweet balance to the rich spread. This appetizer went perfectly with our red wine.
For vegetables, we tried the
Fennel Gratin made with red pepper flakes, parmesan, and pernod. This simple preparation inspired us to try and cook whole fennel bulbs at home. Also, baking anything with cheese is always a great idea.
We also enjoyed the
Roasted Cauliflower with pine nuts, parmesan, and pickled peppers. I liked the char on the vegetable, which created a really earthy flavor but the spice was a little much for me. Keith ad Lucinda loved it though.
Next, we each ordered a main entree. I chose the other special feature of the night -
Sea Scallops with guanciale and American caviar. The scallops were perfectly cooked and pleasantly sweet. The three large pieces were the right amount after all the previous courses I had indulged on.
Lucinda ordered the
Herb Crusted Hake. This fleshy white fish came with mushroom duxelle and whole grain mustard sauce. I had a bite and it was a nice balance of light fish with seasonal fall flavors.
Keith enjoyed the
Virginia Bison Hangar Steak with pierogi, caramelized onions, and roasted beets. The meat was lean but cooked medium-rare so it was not tough. The pierogis were large and filled with potatoes, which rounded out the entire dish.
All in all we had a great meal at Garrison. I appreciated the clean seasonal treatment of ingredients, and hope this restaurant stays around longer than its predecessor.
Total Rating:
4.23
Food: 4.5, Price: 3.5, Service: 4, Ambience: 4, Accessibility: 5
