RESTAURANTS, REVIEWS

Review: 2100 Prime Restaurant

From the grill is the Lamb Loin served with smooth basil chimichuri and ratatouille.
From the grill is the Lamb Loin served with smooth basil chimichuri and ratatouille.

Washington, DC (May 22, 2013) – Just past the Dupont Circle and on your way to Embassy Row, a beautiful and diplomatic hotel houses a spectacular restaurant.

2100 Prime, located in the historically rich Fairfax hotel (Al Gore spent his childhood growing there), boasts of rich red velvets and dark woods, capturing the essence of bustling 1950s New York supper club.

Born in Kentucky, brought up in New Jersey, educated in California, and with now almost 25 years of experience in Washington, DC, Executive Chef Chris Ferrier brings an amplitude of flavors and techniques to his very local farm-to-table menu.

The Frisee and Tomato Salad, poached egg and creamy truffle vinaigrette.
The Frisee and Tomato Salad, poached egg and creamy truffle vinaigrette.

Chef Ferrier retains a few of the classics from The Fairfax at Embassy Row but has been ready to incorporate his own creations. This Spring/Summer menu is brighter but maintains its savor.

The Asparagus Soup ($7) with morel mushrooms is vibrantly fresh and feels special with the truffle oil drizzle added. Try the Frisee and Tomato Salad ($9). The diced poached egg and creamy truffle vinaigrette mingle well with the light and crunchy endive salad. The chopped tomatoes taste like they are right from the garden. Tuna Ceviche ($11) is a great opening. Hints of fresh citrus, home-made pickled onion and avocado make this another light delicious dish.

The hearty Rockfish Bouillabaisse ($26) is served with a shellfish saffron broth, however the Grilled Skuna Bay Salmon ($24) is the fish of choice. This Vancouver Island craft raised salmon is flavorful as it is sustainable. A parsnip puree and a mustard chive butter sauce accompany it.

This Vancouver Island craft raised salmon is flavorful as it is sustainable. A parsnip puree and a mustard chive butter sauce accompany it.
This Vancouver Island craft raised salmon is flavorful as it is sustainable. A parsnip puree and a mustard chive butter sauce accompany it.

From the grill, is the Lamb Loin ($26) served with a smooth basil chimichuri and ratatouille. For sides, try the Chef’s Vegetable Whims of the Day ($5), Creamed Spinach, or the Foraged Mushrooms ($7). And you cannot forgo the Yukon Gold Whipped Potatoes.

Wines are done well, but the wine list can be overwhelming. Here are some suggestions: Prosecco Ruffino (Italy), New Harbor Savignon Blanc (New Zealand), Steele Chardonnay (California), Edna Valley Pinot Noir (California), Simi Cabernet Sauvignon (California) or the Writer’s Block Counoise (California).

Remember, this menu will not always be available, as it is very dependent on the farms they utilize.

2100 Prime understands how to craft a meal using the best local farms. Trust Chef Ferrier with his daily specials, as they will incorporate the freshest elements and ingredients. 2100 Prime is located in the Fairfax Hotel, a Starwood property, at 2100 Massachusetts Ave. NW  Washington, DC. (202) 835-2100.

Please follow and like us:
459