With the entire globe seeming to suffer along with the in our recession, everything old seems new again. We’re bringing out clothes we haven’t worn in a while; we’re spending less and saving more; and we’re trying especially hard to conserve the amount of money we would spend on fuel.
Still, there is something pleasurable about a night-on-the town and for those of you willing to shell out some hard-earned dollars to catch a show at The Kennedy Center, an alternative to the excellent top floor Rooftop Terrace Restaurant is the 600 Restaurant located next door in The Watergate.
For a Gen-X-er like myself, nothing says “old school” quite like The Watergate. Made famous by the President Nixon ordered break-in, some of you would be surprised to note The Watergate is not just a hotel, but a mix-use building comprising of several shops and restaurants on the street-level.
Chef Adolfo Olivera, originally of Dominique’s at 20 and Pennsylvania Avenue, prepares the food at the brightly lit 600 Restaurant. His selection is sparse but filled with excellent basics such as Filet Mignon – char-broiled, topped with a Merlot sauce and serve with Confit potatoes as well as the vegetable of the day –, several seafood dishes (including crab cake), as well as my dinner selection of Angel Hair Pasta with Shrimp tossed in tomato sauce. For your money’s worth, my bowl of Angel Hair Pasta was exceptionally large – bonus points to the service for coming so fast and hot – and Dan’s Filet Mignon was comfortingly price friendly and filling.
The pre-entrée bread basket was nothing spectacular. Hard and slightly oily, with a too cold by-half side of butter, the bread was just adequate to carry you through the basic wine menu (where you can get at least half-a-dozen wines by the glass) before your food arrives.
For you dessert fans, don’t forget to enjoy the delectably titled dessert “Chocolate Beyond Reason.” Made with chocolate cake, chocolate mousse and chocolate ganache, the tantalizing name perhaps promises more than it actually delivered, but the smoothness and airy richness of the competing chocolate textures was still well worth the price-tag.
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