Hazel Restaurant opened at 808 V St, NW in June and it’s been a welcome addition to the slew of new restaurants in the ‘hood. The menu is divided into several categories: vegetables, breads and batter, fish and shellfish, meats and poultry. There’s also a section called Lazy Susan dinners which requires 2 or more people to eat the dishes. So far, my husband and I have sampled the regular menu but not the Lazy Susan items. The food is globally inspired which means the menu is a wonderful mish mash of flavors from different places. The chef, Rob Rubba, is skilled at blending these elements and creates a delightful dining experience.
One of my favorite dishes is the hamachi crudo with crisp rice, black lime, radish and hibiscus. One thing I love about Hazel is the presentation. It’s thoughtful and creative. Then there’s the food itself: not only does this look beautiful, it tastes amazing. I order the crudo every time we eat at Hazel.
This one of my husband’s favorite dishes: steamed little neck clams, brown butter miso broth and steamed potatoes with a side of rice to sop up the broth. Yum!
On our last visit, Hazel had just added this dish to the menu. DO NOT MISS this one: it’s duck sausage, roasted squash, shaved pear, mizuna and spicy cashews. It’s unbelievable and I can’t wait to go back and eat it again.
Not every dish at Hazel is a winner but that’s not going to deter me from returning. Welcome to the neighborhood Hazel. We’re glad to have you!
Last Thursday was the 3rd Annual DC Wise Cocktail and Silent Auction. It was a roaring success and it wouldn’t have happened without you: our lovely supporters, sponsors and host committee. We’re thrilled to have raised $100,000 for the Homeless Children’s Playtime Project. Thank you!!!
Last week, DC was grey and rainy which is perfect soup weather. When I saw this recipe in Bon Appétit’s October issue, I immediately decided to try it. It was exactly as described: “a [flavorful] porridge-y, comforting soup”. Yum!
2 skinless, boneless chicken breasts
1 4×4 piece of dried combo
1 2″ piece ginger, peeled and crushed
3 star anise pods
1 2″ cinnamon stick
2 whole cloves
4 cups chicken broth
1 cup glutinous (sticky) rice or sushi rice, rinsed
1 Tbsp or more fish sauce
1 tsp palm or light brown sugar
1 scallion, thinly sliced
1 jalapeño, thinly sliced
1/2 cup cilantro leaves
1/4 cup thinly sliced white onion
Bring chicken, comb, ginger, star anise, cinnamon, cloves, stock and 2 cups of water to a simmer in a large pot over medium heat. Reduce heat to maintain a lower simmer and cook until chicken is tender. Transfer chicken to a plate.
Strain broth through a fine mesh sieve into a large bowl. Discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18-20 minutes. Shred chicken and return to pot. Season soup with more fish sauce.
Divide soup among bowls; top with scallion, jalapeño, cilantro and onion. (as you can see, I only went for the cilantro. my husband added pickled jalapeños, cilantro and scallion to his but it disappeared before I was able to take a photo!)
recipe via Bon Appétit