Must Try: Brabo's New Winter MenuBy Rina Rapuano
January 17, 2014 By Rina Rapuano | January 17, 2014
Not sure where to dine over the long weekend? Head over to Brabo by Robert Wiedmaier in Alexandria to try chef de cuisine Harper McClure’s new winter menu. The chef, who most recently helmed the kitchen at the now-closed Loews Madison Hotel restaurant The Federalist downtown, has mixed his seasonal sensibility with executive chef Robert Wiedmaier’s Belgian style.
Menu options include oysters on the half shell with cara cara orange and a long-pepper mignonette; chestnut foie gras soup with shiitake mushrooms, hazelnuts, brioche croutons and brandy cream; quail glazed with bourbon molasses and served with black barley, mustard greens and red currant jus; and smoked duck carpaccio with candied quince, Thai basil and vanilla essence.
New pastry chef Erin Reed’s dessert offerings sound just as enticing, even more so considering her background at places like Morimoto and Marcel’s. Current dessert highlights include a cheese panna cotta with cranberry sorbet and a fennel crisp garnish, as well as a chocolate cremeux with caramelia pearls and speculoos served with butterscotch ice cream (703-894-3440).