Gravitas

Gravitas, located in Ivy City, comes to us from chef-owner Matt Baker who has done stints at minibar, Brasserie Beck, and Occidental Grill.  Here at Gravitas diners can experience customizable four- through seven-course tasting menus. Menu offerings change frequently and feature the very best seasonal ingredients, where vegetables are given equal attention and care.  Closest Metro is NoMa-Gallaudet.

Photo: Washingtonian

Keith and I were looking forward to our meal at this newly opened restaurant that was getting a lot of positive buzz in the foodie community.  We were seated in the tall warehouse that was filled with plenty of natural light.  Our server explained that we could choose the number of courses we want, and could choose from any item on the menu, but they only ask that we both do the same number of courses and that the last dish be dessert.  Cocktails, beer, wines by the glass and bottle are available, as is a wine pairing for each course.  We decided on the 5-course menu with wine pairing.  Each course came with its own wine pairing, which was nice - but too many to keep track of, so I'll only mention the food below.

As an amuse bouche, we were presented with a lovely shot of tomato-watermelon gazpacho, and some fresh focaccia and cornbread with seaweed and honey butters.  These first bites were full of flavor and really set the mood for the evening.

From the "Light Beginning" area of the menu, I chose to start with the Sunchoke Velouté with poached lobster, fennel marmalade, green apple, and brown butter powder.  The soup was velvety and had the right balance of sweet and savory.

Keith started with the Yellowfin Tuna Sashimi with soy vinaigrette, jalapeno, black vinegar aioli, and dehydrated shallot, garlic, and nori.  The Asian flavors were a perfect marriage for the quality pieces of tuna.

From the "Indulgence" area of the menu, I chose the Gruyère Agnolotti with melted leeks and chives and topped with crispy ash.  The little pillows were delicate and the cheese filling very mild.

Keith enjoyed the Crispy Sweetbreads with English pea and chanterelles, onions, potato espuma, and jus.  The fried texture of the exterior juxtaposed with the creamy interior producing a very enjoyable bite.

My third course continued in the indulgent theme with Seared Scallops served with creamed spinach in a decadent herb butter sauce.  The scallops themselves were meaty and cooked perfectly.

Keith liked the Grilled North Carolina White Shrimp with a terrine of squash and zucchini, corn puree, and a saffron-vanilla emulsion.  He liked being able to suck all the flavor out of the shrimp heads.

Our fourth course came from the "Hearty" area of the menu, with Roasted Tile Fish for me.  Served with a Maryland crab salad, roasted heirloom tomato, zucchini-basil puree and shaved cucumber, this dish was light and zesty with all the herbs and lemon.  The simple roasted tomato was incredibly tasty, so much that I asked Keith to recreate it at home.

Keith ate the Tasting of Autumn Olive Farms Pork with confit belly and roasted loin, served with whipped corn grits, cippolini onions, swiss chard and pork jus.  It was a nice portion.

Finally, the "Sweet" ending for me was a bright Coconut Cake with caramelized coconut milk, grilled marinated peaches, and lemon-verbena sorbet.  This dessert was sweet and creamy and tart all in one bite.

Keith  ate the Chocolate Ganache with milk chocolate creameaux, vanilla panna cotta, dulce de leche and sweet cream.  It paired nicely with his glass of red dessert wine full of berries.

All in all we had a lovely meal at Gravitas.  Service was excellent and the plating was interesting without being overly bougie.  I really appreciated being able to customize our own tastings, and the wine pairings were a great deal, too.  If I came back again, I would do the 4-course option, as five were more than plenty.  Though reservations are available, metro access is not as convenient, so Uber/Lyft is recommended.



UPDATE: This restaurant was awarded one Michelin star for 2020.

Total Rating: 4.6
Food: 5, Price: 4, Service: 4.5, Ambience: 4, Accessibility: 4