Gravitas

One of our favorite restauranteurs in Washington DC is Chef Matt Baker. As of February, 2022, he’s opened two DC restaurants and two boutique cafés that all feature great food and a team of workers who are second to none. The flagship restaurant of Chef Baker’s empire is the One Michelin Starred Gravitas and I’ll be reviewing our most recent dining experience here.

Our first visit (2021)

The first time we experienced Gravitas was for a corporate holiday event at the end of 2021. This wasn’t a typical night with the Michelin Stared Chefs Tasting Menu, but instead it was a restaurant filled with drinks and a large spread of incredible food (including an amazing caviar tasting station) all from the same Michelin Starred team. With three levels (the uppermost being an outdoor rooftop bar/lounge) there was plenty to keep us occupied as well as fed.

We loved the atmosphere, the creativity from the beverage team and the service was as good as any top flight restaurant we’ve ever experienced. Several standout members of the staff really made our night special and we vowed to return to experience a normal dinner service. Unfortunately it took a year before we made good on that promise.

Several dishes for a corporate holiday event

Our Second Visit (2022)

With all of the amazing restaurants to try in Washington, DC it took us more than a year to return to Gravitas for a real dining experience. One of our favorites of 2022 was another restaurant from Chef Matt Baker called: Michele’s (a full review is in the works). Dining at Michele’s reinforced what we felt about Chef Baker’s establishments - that he seeks out an incredible staff and they love working for him.

We eventually did return to Gravitas to experience the full Michelin Starred chef’s tasting menu in December of 2022 and it more than lived up to our memories from 2021. Best of all, we immediately saw several faces we recognized - and a few even recognized us. This is the kind of staff consistency that we love to see at Ultimate DC Dining and it’s a strong indication of a well managed restaurant. Because we were there on Christmas Eve our good friend, and beverage director for Gravitas, Judy brought us Champagne to get our night started.

Champagne at Gravitas

We have a saying at Ultimate DC Dining: every truly great meal should begin with an unexpected bite “courtesy of the chef”. The soup at Michele’s is legendary and I’m happy to report that our meal at Gravitas also started with a small plate of bites that worked as a perfect introduction to the meal that was to come.

Gravitas amuse-bouche - compliments of the chef

Bread is another area where Gravitas (as well as at Michele’s and Baker’s Daughter) stands out from the competition. The bread is just incredible.

Caviar Service (optional supplement)

Another one of our sayings is: you can tell a lot about a restaurant by how creative they are with their caviar service. Again the team at Gravitas was up to the task with a number of options for caviar which included an incredible array of accompaniments that showcased the chef’s creativity and understanding of what makes a great caviar service.

Caviar at Gravitas

The Gravitas caviar service accompaniments

Beverages

Of course every great meal needs great beverages to go with it and when we saw our friend Mike working the main level bar we asked him to use his imagination to whip up a few cocktails for us.

Whenever we get to know great chefs or bartenders we always like to give them a great deal of freedom to create for us. On this night Mike asked a few basic questions (what alcohol to you prefer, do you like fruity drinks, etc.) before disappearing back to his bar to let his imagination go wild.

Between bartenders like Mike and the leadership of Judy and Sommelier, Angelo, there is some serious talent working the beverage department of Gravitas. Here’s a look at what Mike created for us:

Adult beverage at Gravitas

Adult beverage at Gravitas

Both drinks were exactly what we were looking for - but neither of us remember exactly what they were called (or what was in them).

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the Tasting Menu - First Course

Unlike a typical night at Gravitas we were treated to a unique chefs tasting menu that was served for Christmas Eve guests. It began with a winter vegetable salad (Baby Radish and Carrot, White Wine Vinaigrette, Goat Cheese Espuma) and Yellowfin Tuna Sashimi (Soy Vinaigrette, Shaved Jalapeño, Black Vinegar Aioli, Crispy Shallot). The Tuna Sashimi was absolutely magical!

Winter Vegetable Salad at Gravitas

Yellowfin Tuna Sashimi

Second Course

Our second course was an amazing Cotechino (Stewed Beluga Lentils, Butter Spinach, Foie Gras, Glazed Apple, Calvados Jus) along with Seared Scallops and Pork Belly (Blazed Brassicas, Lobster Emulsion, Celery Root Pureé).

We don’t traditionally go for foie gras, but the combination of glazed apple, calvados jus, butter spinach and stewed beluga lentils was spectacular.

With an opening treat, caviar service and two courses consumed this was quickly becoming a whole lot of food. Thankfully the pace was very accommodating.

Cotechino at Gravitas

Seared Scallops and Pork Belly at Gravitas

Seared Scallops and Pork Belly at Gravitas

Third Course

For our third course we were treated to an incredible Linguini with Uni Cream (Parsley Pureé, Steamed Mussels, Red Chili, Garlic Breadcrumbs) and an awesome Hand Rolled Gnocchi (Poached Lobster, Roasted Squash, Sage Beurre Rouge). We loved both of these pasta plates and had a difficult time calling one better than the other. The Gnocchi was the second best I’ve ever had (bested only by the incredible Gnocchi by Chef Aaron Silverman at his 2 Michelin Starred Pineapples & Pearls) and that is saying a lot.

Linguini with Uni Cream at Gravitas

Hand Rolled Gnocchi at Gravitas

Fourth Course

It was time for our entree’s and we had three choices (four if you include the A5 Wagyu Supplement for an extra $90). All of them sounded incredible, but we settled on the Honey Lacquered Duck Breast (Chestnut Pureé, Frisbee, Cherry Jus) and the Milk Poached Chicken Breast (Fennel Pureé, Cabbage Choucroute, Pommes Gratin, Cognac Jus).

Both entree’s were perfect. I rarely order duck (for me there’s a very fine line between perfect and awful when it comes to duck) but I’m so glad I did. It was perfection. And the Milk Poached Chicken was another highlight of our night.

Fifth Course

There were several deserts available at the end of our night but we decided to share the sticky toffee pudding (Chantilly, Caramelized Pear, Ginger Ice Cream) and take home our selection of entrapments. They even put a special message on our plate:

Conclusion

As our night was winding down we spent some time enjoying one last adult beverage and talking about where Gravitas would slot in to our top ten list. At the time I’m posting this review, Gravitas landed at number 4 - the highest ranking of our Michelin One Starred restaurants.

Gravitas was in an extremely close battle with Roses Luxury for our number 4 spot - but we were feeling the Christmas spirit on that night. Both Gravitas and Roses Luxury are amazing restaurants with staffs that are some of the best in the DC area but on this night Gravitas was just slightly ahead due to the personalized attention we received from the moment we arrived to the end of our night. Chef Matt Baker has found the perfect combination of atmosphere, staff and food to keep us coming back whenever we can.

Cost

The five course Chef’s tasting menu runs $165/guest (February, 2022) and for the two and a half to three hour experience we feel it’s worth every penny. For those looking to elevate their experience they offer Sommelier wine pairings, caviar service and a white or black truffle supplement (when available).

Note - elevations mentioned in this review are subject to change without notice.

Reservations are recommended

RATINGS

We have a tradition at Ultimate DC Dining of eating out at a supremely nice restaurant on Christmas Eve. For 2022 we kept the tradition going by booking a night at Gravitas - on the day after my wife, Deb, and I got married.

We had an incredible night at Gravitas that was filled with incredible food, creative drinks and superb service. For our Ultimate DC Dining ratings we scored Gravitas as follows:

Food Rating - 5 out of 5

Chef Matt Baker is one amazing chef who we put in our top five when it comes to our favorite DC area chefs. The creativity of each dish, and freshness of the ingredients, added up to some of our favorite dishes we’ve had. Special mention goes to the beverage team for ensuring that each dish always had an amazing pairing available.

Experience Rating - 5 out of 5

The entire staff of Gravitas lived up to our high expectations and we were delighted to see so many familiar faces from our previous visit. When a restaurant keeps their best servers, chefs and beverage team together the overall experience will almost always be top shelf.

Photo Rating - 4.5 out of 5

The photos you can create at Gravitas are great with the food plated perfectly for an Instagram post. The only thing holding them back from receiving all five of our photo rating stars was the complicated lighting (which was a bit dim and threw several complicated shadows on our plates) and the lack of amazing food subjects that we see from Pineapples and Pearls or minibar. That being said, if you’re an instagram foodie then you’ll love your time at Gravitas.

FINAL SCORE - 14.5 OUT OF 15

We loved our Gravitas experience and feel they more than deserve their one Michelin Star. The food and staff are top notch and you’ll definitely get some killer pictures to remember your visit.

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To book your reservation at Gravitas you can click this link.

You can visit the Gravitas Website here.

 

minibar 2022

The exterior of minibar by José Andrés

minibar by José Andrés is Washington DC’s top dining experience and there are several reasons why. No review can truly do it justice because every night is a new opportunity for Head Chef Sarah Ravitz and her talented team to deliver culinary nirvana.

Ultimate DC Dining officially launched in January of 2022, but it’s true roots go back to a January night in 2020. On that Friday night my fiancé and I had our first truly amazing meal and we collected our very first Michelin Stars. From the moment we first walked in that discrete front door and heard the unique sound of the massive curtain being drawn we had stepped out of the “real world” and entered a place that exists in a whimsical land of taste, sound and service. If there was a theme park for fans of exquisite cuisine we had climbed the magic bean stalk and discovered it’s a real place after all.

The minibar two Michelin star sign

Minibar does everything right - and that is not an exaggeration. The entire experience is carefully curated from the moment you first arrive. It all starts at the corner of 9th and E Street. On the building is a small sign that is difficult to read if you’re 20 feet away and it’s next to a locked door. Every day countless people walk by without a clue what is happening just inside. It’s like discovering a secret hideout of a Marvel super hero that’s concealing it’s true identity behind a completely normal facade.

If you’re fortunate enough to score one of the exclusive reservations you’ll arrive and, if it’s your first visit, wonder what’s in store. When you hear the door unlock and someone opens the door to ask if you have a reservation you immediately feel like you’re special - like you’re about to see inside Fort Knox. In a city of more than 700,000 residents (more than 6 million if you include the nearby metro area that surrounds the Capital City) only a few thousand people each year get to have a minibar experience. This may be the most exclusive dining experience in the DMV outside of a one-night-only charity benefit dinner.

Hot water and flowers to wash your hands

It’s here that I need to step away from writing a traditional review by naming dishes and describing the taste. Minibar is considerably more complicated than that. In many of today’s Michelin starred restaurants you may get a view of the kitchen, but at minibar you’re literally sitting inside the kitchen. You get to witness more than a dozen of DC’s finest chefs working together in a perfectly choreographed dance of culinary preparation as Head Chef Sarah - and her top chefs - are front and center putting the finishing touches on every dish. Once she’s satisfied every plate is perfect all guests, in perfect synchronization, are presented one of the many dishes that will be part of your multi-hour service.

Caviar at minibar

Every night there’s the potential for something special to happen because there is literally nothing separating you from your culinary team. You get to learn the personalities of every member of the team from the hosts and sommeliers to the brilliant chefs. For three hours you’re like family with the entire team as well as the other guests dining with you. Every plate is like getting on a Disneyland ride with all of the Disney characters. In other words, what is happening right in front of your eyes is something that may never happen exactly the same way you’re experiencing it.

Every plate is incredible. Of course there’s flavor perfection, but it’s often accompanied by something that makes each bite special. Sometimes it’s an unexpected combination of ingredients that are perfection, and sometimes the use of molecular gastronomy changes the ingredients at an atomic level resulting in flavor that doesn’t match the textural feeling you have in your mouth. In another time it would have been called witchcraft but today it’s the end result of true professionals operating at the top of their game.

Wagyu Aburi by minibar

Every night guests have the chefs menu and it’s a wonderfully curated meal where every course is perfectly sized and in the best possible order. From the first bite to the last you feel like you’re being taken on a journey. And for the wine lovers out there the sommeliers are the best in Washington, DC. With an optional wine pairing you can elevate your experience in a whole new way. We’ve had both levels of wine pairing (including the elevated José’s pairing) and while pricy they’re both worth every penny.

wine pairing at minibar

Since the menu is constantly changing there’s no use in trying to describe our service plate by plate. One thing that is worth mentioning here is that the entire experience is built to be captured and shared. I’ve yet to see such perfect lighting outside of a photo studio. And best of all the team knows that what they’re creating is tailer made for social media posts so they’re always playing along and helping to make your pictures the best they can be. Here’s a selection of images from our early 2022 visit to minibar:

And wine pairings are not the only choice you have for beverages. Minibar is next to José Andrés amazing cocktail laboratory, appropriately named: barmini. Creativity extends through to the cocktails (and even the mocktails) and there’s something for every palate.

As the night winds down there’s a transition from the dinner service to the desert service. Once again there are several plates that showcase a range of flavors and creativity that is unlike anything you might expect. It’s a perfect way to end a perfect night.

And with service concluded there’s the one last thing that pushes the entire experience over the top. Like a theme park ending its night with fireworks to cap off a perfect day, minibar does two things to make sure you’re still thinking about your experience the next day. First, they give you a printed menu of your nights service (including your wine pairings if you included them) and second is a “to go” box with additional treats to be enjoyed the next day.

Conclusion: minibar by José Andrés is without a doubt the absolute ultimate in DC Dining. It’s number one on our list (even besting the Michelin three starred Inn at Little Washington) and there’s truly nothing like it. For us it’s so special that I married my wife in the minibar kitchen on December 23, 2022.

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RATINGS

It doesn’t get any easier than this when it comes to the Ultimate DC Dining rating system.

Food Rating - 5 out of 5

Experience Rating - 5 out of 5

Photos Rating - 5 out of 5

FINAL SCORE - 15 OUT OF 15

This score was easier than any rating we’ve given and every conversation about adding a new restaurant to our top ten list begins with: “is it better than minibar?”

There’s a good reason why they’re alway at the top of their game at minibar. It’s because they know there’s absolutely no room for a bad service. A Michelin reviewer (or any other reviewer) could secretly be there at any time and their place at the top of the DC restaurant scene is always at risk. And so there’s never a bad service. The minibar team is proud of their position as the best in Washington, DC and we don’t see it changing in our lifetimes.

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Visit the minibar website here.

To book your minibar experience you can click this link.

 

All of the photos in this review were taken by Monico Havier and are the exclusive property of Ultimate DC Dining. The pictures are ©2022 and may not be used without express permission.

* Menu items may change without notice. The items pictured in this review may not be available when you visit.

L’Ardente

One of the best meals I had in 2021 was both an unexpected delight and exactly what I should have expected from classically trained French Chef David Deshaies.

Chef Deshaies trained under famed French Chef Michel Richard and opened his first restaurant, Unconventional Diner, in 2018.

In 2021 Chef Deshaies opened the upscale Italian restaurant, L’Ardente, and this time he’s putting his own twist on classic Italian food - like his 40 layer lasagna.

Chef Deshaies’ creativity is everywhere on the L’Ardente menu. Each dish seems to honor the Italian classics while delivering an exciting new variation.

GETTING SEATED

For our visit - on Christmas Eve of 2021 - we were treated to an incredible table that overlooked the wood fire grill and the gigantic pizza oven. From there we could watch as incredible things were happening - and it was all awesome!

From the moment we sat down at our table we were treated to a show as the chef working the wood fire grill prepared gigantic steaks with a generous helping of salt and cooked them on his unique grill. I thought it was especially cool that the individual cooking grates could easily be raised or lowered to maintain a perfect temperature on the steak.

COCKTAILS

The Menu

Like most of my favorite meals, ours began with a look at the cocktail menu. I like to begin with a restaurant’s signature cocktail list since it’s usually a good indication of how well the culinary team combines flavors for a finished product. With the taste of signature cocktails dancing in our mouths we could then begin to look at the food menu with a good idea just how adventurous our dining experience would be.

The L’ardente Amalfi Cocktail

Deb opted for the color changing Amalfi - Empress Butterfly Pea Gin | Pallini Limoncello | Tonic Water

And I chose the tasty Paloma Limone - Ilegal Mezcal | Limoncello | Lemon | mint | Limoncello Meringue

We chose our respective first drinks because we both love limoncello (we’ve sampled fresh limoncello in Positano, Italy, and are both big fans). Neither drink disappointed.

APERITIVO & ANTIPASTI

After our opening drinks we moved to the aperitivo course. There were several great sounding choices but we decided on the Prosciutto di Parma (sliced fresh and served with an incredible grilled focaccia and fig preserves). I thought this was an especially tasty appetizer.

After finishing our aperitivo we proceeded to the Antipasti. Again we faced a dozen incredible sounding choices but we landed on Chef Deshaies’ variation of risotto. L’Ardente’s Venetian Risotto had all of the flavor I associate with a top quality risotto but substituted the arborio rice with an unexpected (and very welcome) riced calamari cooked in lobster stock with king crab. Talk about a textural delight!

L’ardente’s Venetian Risotto

PASTA & PER LA TAVOLA

It was now time to choose a pasta and optional per la tavola - which in Italian means: “for the table”.

The pasta could have easily been the 40 layer lasagna but we chose something different, the Campanelle (Rock Shrimp | Anchovy | Capers | Mint | Extra Virgin Olive Oil). I loved this take on a classic Italian Pasta.

L’ardente Campanelle

And for a per la tavola there was only one choice. When I saw the Bistecca alla Fiorentina on the menu there was no way I wasn’t going to be ordering it.

*Note - the Bistecca is not cheap at more than $100, but it can easily serve two

When a Bistecca alla Fiorentina arrived at our table I was blown away. This is probably as close to a genuine Florentine Steak as you can possibly get without flying to Firenze (Florence), Italy and ordering one at Buca Lapi Ristorante.

L’ardente Bistecca alla Fiorentino

L’ardente Bistecca alla Fiorentino

The classic Bistecca alla Fiorentina of Fierenze, Italy is absolutely legendary for its size and simplicity. What makes it so special is its perfection. And I’m happy to say that the Bistecca alla Fiorentino at L’Ardente was my idea of perfection. I’ve had plenty of steak in my life but I’ve never had steak that transported me to another hemisphere in a single bite - and kept me there to the final bite. This steak is really that good.

PASTA - REVISITED

It would have been easy to call it a night after the incredible Bistecca alla Fiorentino, but here at Ultimate DC Dining we take our reviews seriously - and that meant we couldn’t leave without seeing (and tasting) the 40 layer lasagna.

The incredible 40 layer lasagna

The lasagna at L’Ardente (40 Layers | Short Rib Sugo | Truffle Mornay | Sottocenere Cheese) is both familiar and foreign in every way I can describe. Its layers of pasta, incredible sauce, and truffled cheese are cooked to absolute perfection.

The biggest visual departure from traditional lasagna is how it’s served on its side, which is probably a whole lot safer than having an 8 inch tall square of lasagna waiting to tumble over.

The incredible 40 layer lasagna

When I read the description on the menu I thought it was a gimmick designed to attract the “food photos of Instagram” crowd - but after one bite I quickly understood that it was so much more. I also realized that my home cooked lasagna has always been at least 20 layers short of being done right…

And if you’re wondering - we didn’t finish our lasagna (something almost impossible to do after an entire Bistecca alla Fiorentino) so we ordered our lasagna to see the plating and have a taste fresh from the kitchen. The rest was packed up and enjoyed at home the following day.

DESSERT

For our final course of the night we, again, found several options that all sounded amazing. But on the advice of the third member of our review team we decided to get the Tiramisu Flambé. This was another gimmicky sounding option that seemed perfect for instagram videos - but after one bite you start thinking about lighting all of your sweets on fire.

L’ardente Tiramisu Flambé

After thoroughly cleaning our dessert plate all that was left was to pay the bill and head home full and very happy after an incredible Christmas Eve dining experience.

L’ardente bill

RATINGS

And this is where things get extremely difficult for the Ultimate DC Dining team. Deciding on final ratings for the food, experience and photo qualities for L’Ardente was the subject of a very long discussion. We all hold the epic two Michelin-starred minibar in impossibly high regard and its three category perfection is so difficult to live up to for every other DC area restaurant. But we all agreed that the food and experience was as good as can be had outside of the flagship José Andrés offering. The food at L’Ardente was superb, the staff and atmosphere was top notch and the photos I captured are some of my favorites.

Food Rating - 5 out of 5

There wasn’t a single misstep when it came to the food. Every plate was made with intention and attention to detail. Everything we tried was great with the Bistecca alla Fiorentino earning an extra special mention.

Experience Rating - 5 out of 5

Inside L’Ardente it’s beautiful. The look is upscale but with a playful side (just read the neon sign above the bathroom entrance and you’ll understand what I mean). Every member of the staff was on their game from the hosting team at the front door to the entire wait staff. Even Chef Deshaies, himself, took a break from running the kitchen pass to stop by our table and see how we were enjoying our meal.

Photo Rating - 4.5 out of 5

There’s a lot to love about the pictures you can take at L’Ardente but it smells so good you are eager to put your camera away and start tasting. And in the end you’re there to eat the food - not take pictures…

FINAL SCORE - 14.5 OUT OF 15

The entire L’Ardente experience is definitely bigger than the sum of its parts. When we dined at L’Ardente it had only been open for a few months but the polish was that of a team that had been working together for years. The Ultimate DC dining team has sampled Michelin-starred Italian and our experience at L’Ardente was on par with the best Italian food Washington DC has to offer. If by this time next year L’Ardente doesn’t have its own Michelin Star then something is seriously wrong.

To reserve your table visit the L’Ardente website:

www.lardente.com

 

All of the photos in this review were taken by Monico Havier and are the exclusive property of Ultimate DC Dining. The pictures are ©2021 and may not be used without express permission.

* Menu items may change without notice. The items pictured in this review may not be available when you visit.

What is Ultimate DC Dining?

Welcome to Ultimate DC Dining. This website, and the companion YouTube channel, are dedicated to the Washington DC food scene and are debuting in January, 2022.

My name is Monico and I’m lucky to be a professional photographer.

But I discovered that there’s a small downside in using your camera to make a living - repetition. I work as an automotive photographer and when you spend forty plus hours a week doing pretty much the same thing every day you can lose a little of your passion to take pictures. That’s why side projects are so important for professional creatives. For me my creative side project is travel (and travel photography).

The Trevi Fountain in Rome, Italy

As I travel the world I quickly discovered that one of the greatest things about visiting new and exciting places is getting to sample - and photograph - the local cuisine.

On one of my visits to barmini by José Andrés (as our night was coming to a close) we were handed a postcard that put it better than I ever could. It said:

“Every plate tells a story of who we are. Who we have been. And what we want our world to be” - José Andrés

barmini by José Andrés, Washington DC

To truly learn about a culture there’s no better place to start than with a local meal. It’s all right there in every bite. If you step away from the most touristy places you can discover the freshest local ingredients, prepared the way it has been for hundreds of years by people who know the region’s history - and they love to talk about why their dishes are the best.

Hand Cut Pasta in Florence, Italy

For years I’ve been honing my food photography by taking my camera with me to every upscale restaurant I visit. As a professional photographer I have massive studios with several flashes and cinema lights that help me to create my images. In a restaurant I only take my camera and there is no food styling. My challenge is to capture the real thing exactly as anyone would see it - no crazy flash tricks allowed - and to share my dining experience with the world,

Prawns in Valencia, Spain

Steamed seafood and frites in Cassis, France

I love traveling the world but I can’t do it all the time. What I can do is visit restaurants close to where I live. And I live just outside of one of the best culinary cities in the USA.

 

I’ve lived near Washington, DC for more than a decade and I’ve eaten at some of the city’s most incredible restaurants. I’ve got years of pictures to share so here at Ultimate DC Dining I’ll be going both forward with brand new reviews - and backwards to share recent experiences.

At the end of each review I’ll share my personal ratings based on three categories. The first will be the food itself. The second will be the overall experience. And the final category will be its social media score (how incredible will the pictures look on your insta account)

The liquid olives at Jaleo, Washington DC

Finally, some full disclosure…

Each time I visit a DC area restaurant I’m unannounced and paying full price for my meal. I’ll experience the exact same difficulty getting a reservation at Michelin two star rated minibar as anyone else and I’m never compensated for my reviews. My opinions are completely my own.

About Ultimate DC Dining on YouTube

All of the photos on this page were taken by Monico Havier and are the exclusive property of Ultimate DC Dining. The pictures are ©2018-2022 and may not be used without express permission.