Rupperts

Jerry82218 wrote:
>
> I have had two great meals at Rupperts, which is sort of north of
> Chinatown,
>  across from a big vacant lot on 7th St.  This is a place for real
> foodies.
>  The menu is in constant flux.  The ingredients are challenging (e.g.,
>  fiddlehead ferns, sweetbreads,  hen-of-the-woods mushrooms) and the
> chef's
>  technique is not to cover up everything with sauces, but to just let
> it all
>  hang out.  There are little, complimentary tastes of things, too.
> And the
>  wait-staff is the most knowledgeable of any staff I've encountered in
> the
>  area.  They seem to have spent all day in the kitchen helping the
> chef,
>  because they know what went into each dish and what wine will go best
> with it.
> Rupperts often is overlooked in the "bests" list--perhaps because it's
> over
>  there all by itself in a line of buildings that seems to be awaiting
> the
>  wrecking ball--but it could become one of my faves.
> Anyone else been there?

Yes and I agree the food is very good--probably as interesting as anyplace in DC. I also agree the wait staff is well trained. My only gripe is that they tend to be a little too excited about the food and how wonderful it is.

I think the restaurant has been included in most best restaurant lists, and has reeived more national press exposure than just about anyone in town. (Food and Wine, Metropolitan Home and others....)

I have to disagree about the food.  The servers were so knowledgeable and enthusiastic that we really wanted to like this place, but we found it, well, silly.  The chef takes a whole bunch of unusual and very fresh ingredients and combines them with other ingredients for no discernable reason other than that they happen to be at hand.  Rather like getting dressed in the morning by pulling clothes at random out of the dryer.  I wouldn't be surprised if one day the menu offered anchovies and prunes.

Peg

Someone wrote:

>I have had two great meals at Rupperts, which is sort of north of Chinatown,
> across from a big vacant lot on 7th St.  This is a place for real foodies.
> The menu is in constant flux.  The ingredients are challenging (e.g.,
> fiddlehead ferns, sweetbreads,  hen-of-the-woods mushrooms) and the chef's
> technique is not to cover up everything with sauces, but to just let it all
> hang out.  There are little, complimentary tastes of things, too.  And the
> wait-staff is the most knowledgeable of any staff I've encountered in the
> area.  They seem to have spent all day in the kitchen helping the chef,
> because they know what went into each dish and what wine will go best with it.
>Rupperts often is overlooked in the "bests" list--perhaps because it's over
> there all by itself in a line of buildings that seems to be awaiting the
> wrecking ball--but it could become one of my faves.
>Anyone else been there?
>-----------------------------------------------------------
>-----------------------------------------------------------
>"HA! That's it!  Hold it right there....  Pronoun trouble."--Daffy Duck.

Someone wrote:

>I have to disagree about the food.  The servers were so knowledgeable
>and enthusiastic that we really wanted to like this place, but we
>found it, well, silly.  The chef takes a whole bunch of unusual and
>very fresh ingredients and combines them with other ingredients for no
>discernable reason other than that they happen to be at hand.  Rather
>like getting dressed in the morning by pulling clothes at random out
>of the dryer.  I wouldn't be surprised if one day the menu offered
>anchovies and prunes.
>
I enjoyed my recent meal somewhat more than you.  I liked the effort at combining unusual flavors, and had an appetizer that really was excellent.  I also appreciated the care with which the food was prepared, and the emphasis on freshness.  But I did enjoy a dinner at the Obelisk somewhat more than my dinner at Rupperts, but perhaps that's the subject of another thread.

Cole Kendall
[email removed]

Cole K. wrote:

>Someone wrote:

>>I have to disagree about the food.  The servers were so knowledgeable
>>and enthusiastic that we really wanted to like this place, but we
>>found it, well, silly.  The chef takes a whole bunch of unusual and
>>very fresh ingredients and combines them with other ingredients for no
>>discernable reason other than that they happen to be at hand.  Rather
>>like getting dressed in the morning by pulling clothes at random out
>>of the dryer.  I wouldn't be surprised if one day the menu offered
>>anchovies and prunes.
>>
>I enjoyed my recent meal somewhat more than you.  I liked the effort
>at combining unusual flavors, and had an appetizer that really was
>excellent.  I also appreciated the care with which the food was
>prepared, and the emphasis on freshness.  But I did enjoy a dinner at
>the Obelisk somewhat more than my dinner at Rupperts, but perhaps
>that's the subject of another thread.

>Cole Kendall
>[email removed]

One of the "problems" with the Washington restaurant scene is that there are so many choices that I seldom get back to restaurants I really like -- Obelisk is one I want to re-visit.  Another is George (on K Street).  That is one good restaurant!

BTW - I revisited Primo Piatti recently and it seems to have gotten tired -- or something.  Has anyone else had that experience?

Peg