Stable

Stable offers a unique Swiss-American experience along the H St NE corridor. From Michelin Guide: "Transporting diners to the Alps, this warming and proud pearl is replete with exposed wood beams, cozy lighting and Swiss flags. It exudes that classic Alpine lodge feel, even if you’re more aprés-office than aprés-ski. Cream, butter and starch are the soul of this kitchen, not the exception, so don't expect a light meal."  Closest Metro is Union Station.

It was a chilly night, so I was excited to come to this restaurant and warm up over a pot of boiling cheese and a nice bottle of wine.  The interior is deceiving, looking quite small and crowded up front but we were taken towards the back that completely opens up.  We ordered a bottle of 2018 Chateau de Fontenille, Savignon Blanc, from Bordeaux, France.  It was very light with subtle notes of grapefruit and tart apple that helped cut the rich cheese we soon ate.

We were a little confused on the menu. You see, I truly thought we started with fondue like an appetizer.  But it was listed on the bottom of the menu, with price points ranging from $27-35 per person.  That is the price of an entree!  Keith asked our server, and he confirmed - it is meant to be the main entree.  This threw off our whole strategy!  Regardless, I suggested we go ahead and order it first, and if we are still hungry, then we could order more food.  Keith agreed with that plan. So, we started with the Traditional Swiss Cheese Fondue.  Made with a blend of Schlossberger Old, Schlossberger Young and Vacherin cheese, cooked with garlic and white wine, the dip was tangy and was served with homemade white bread for dipping.  We easily went through two loaves of bread, and it was still not filling enough.  The other down side is how the fire is left on the whole time, so the cheese starts to burn along the bottom causing a very funky bitter smell. This lofts through the entire restaurant as most every table has a fondue pot on it.

We decided to order a couple shared plates instead of a full-sized dish. The Cheese and Apple Spaetzli was calling my name.  Egg dumplings were cooked with Gruyere cheese and apple, then topped with crispy onion.  The combination of salty and sweet was very appealing.  I loved this traditional dish!

Keith also wanted the Famous Stable Wings - Poulet im Chörbli served with a white Café de Paris sauce. They were a bit plain in my opinion, but it was nice to have a little meat to break up all the cheesiness.

Lastly, we finished with a fluffy Chocolate Praline Mousse topped with a hazelnut gianduja crunch.  To go with our dessert, we each ordered an absinthe cocktail.  For me - the Fairy Tale made with Absinthe, Civic Vodka, Sauvignon Blanc, Lemon, Parsley, and Bitters.  The licorice flavor was strong, but I liked this icy cocktail.  Keith ordered the Sazerac made with Sazerac Rye, Peychaud's Bitters, Absinthe.  His was a bit more manly served neat in a high ball glass.

All in all we had a good experience - it was fun to dip bread in cheese, but I would not consider it a meal in itself.  The place is great for social gatherings and groups to share bites and cocktails.

Total Rating: 3.48
Food: 3.5, Price: 3, Service: 3, Ambience: 4, Accessibility: 5