Friday, December 21, 2018

Reverie

Chef Johnny Spero draws on his time in kitchens around the world for inspiration with his New American restaurant located in Georgetown.  He knew he wanted the concept to provide an intimate dining experience with elegant touches and elevated cooking where guests interact directly with chefs, an informal dining room, and an approachable price point. Spero sees himself as a dreamer, so the name Reverie – meaning a state of dreamy thought – was a natural fit. Rooted in an appreciation for and dedication to the finest ingredients from the Mid-Atlantic region as well as from around the world, Reverie brings a world-class dining experience to guests each night.
Located in one of the cobble stoned alley ways of Georgetown, the restaurant can be slightly tricky to find. Reverie's design and cuisine are inspired by Spero's experiences in kitchens and restaurants around the world, with a minimalist, natural aesthetic.


We ordered a bottle of 2014 Belle Pente, Pinot Gris from Willamette Valley, Oregon.  It was both rich and fresh due to the technique of vinifying and aging half in wood and the other half in stainless steel tanks.  It was not overly sweet, and paired well with our meal.


 We chose a few appetizers to share - first to come out was the Celery Root with a hay, coconut, and carrot juice reduction.  This vegetarian dish was warm and tender with natural sweetness from the carrots.


Next we ordered the popular Scallop Crudo with a buttermilk and dill sauce, topped with dried scallop.  The scallop was incredibly fresh and sweet.  The sauce complimented the shellfish and overall gave my mouth a luxurious feel.


Another favorite was the Kanpachi. Prepared in a Peruvian style with Leche de Tigre, cilantro, and nasturtium, the flavors were tart and bright and really matched our white wine.  The fish was super fresh and melted in my mouth.


For my main course, I was leaning towards more seafood, but our server raved about the vegetarian Mushroom, so I ordered it.  It was an umami bomb of three different types of mushrooms with a sweet sauce called 'egg yolk fudge', braised salsify, and topped with shiso leaves. I was very satisfied with this dish, and know even the biggest meat-lovers would be happy eating this, too.


Keith ordered the Pork Belly with morcilla, pickled grapes, and parsnip.  Though it was cooked well and had good flavor, it was a smaller portion size and he was left wanting more.


We also ordered the Chocolate dessert - aerated white chocolate served with a miso-brown butter sauce.  It was not overly sweet, and also went well with the last drops of my pinot gris.

Reservations are available online with a $10 deposit per person. The seasonal menu is ingredient-driven and beautifully plated. In January 2019, chef expects to offer prix-fixe tasting menus as well. While we liked the food, we were let down by the service - it was clumsy, frenetic, and not as warm as I expected.  Hopefully they get their footing soon.

Total Rating: 3.68
Food: 4, Price: 3.5, Service: 3, Ambience: 3.5, Accessibility: 2.5

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