Wednesday, May 30, 2007

What-Washington-Eats Wednesdays: Paul Wolfowitz and the Neocon Style

Today, the White House named current Goldman Sachs executive and former trade representative, Robert Zoellick, to replace Paul Wolfowitz at the helm of the World Bank group. Poor Wolfie...Is Saha worth it? Is it true that he couldn't manage himself out of a paper bag? What about what some of his detractors (at Salon) might say:

"The simple fact is that Wolfowitz has throughout his entire career demonstrated a penchant for cronyism and for smearing and marginalizing perceived rivals as tactics for getting his way. He has been arrogant and highhanded in dismissing the views of wiser and more informed experts, exhibiting a narcissism that is also apparent in his personal life. Indeed, these tactics are typical of what might be called the 'neoconservative style.'"

So where does a neocon go for grub in this town? Some might guess somewhere expensive and 1789:

Situated in a Federal period house in residential Georgetown, 1789 Restaurant is known around Washington DC for fine dining and elegant ambience. Decorated with American antiques, period equestrian and historical prints and Limoges china, its five dining rooms offer comfortable surroundings.

One of the few Washington, D.C. restaurants with a dress code, 1789 requires that men wear a jacket. In addition, jeans and athletic wear are not permitted.

Nothing says "for us only Americana" as equestrian historical prints and a dress code. Perfect!

Despite all that, [former]** executive chef, Ris Lacoste (who is actually friendly, warm, and engaging) has won dozens of awards and accolades for her creations and has helped to make 1789 a real stand out. Frommer's had to say this about her work:

Lacoste varies her menus daily, but two dishes for which she's especially known are the oyster and champagne stew with Smithfield ham and walnuts and the roast rack of Colorado lamb with creamy feta potatoes au gratin in red-pepper-purée-infused Merlot sauce. Also look for appetizers of lobster tart on puffed pastry with mushrooms, leeks, and tarragon, or grilled quail with barley and mushrooms, and entrees that range from osso buco with risotto Milanese, to ginger glazed sea scallops with pea shoots, mango, and curried pistachio rice. A hot fudge sundae is one of several decadent dessert options.

*This Wednesday series is dedicated to what (in)famous Washingtonians eat.
**see totally awesome comment about new Chef Beauchamp by an earnest reader with a malfunctioning irony meter


Leslie Thompkins said...

Firstly, the executive chef of 1789 has been Nathan Beauchamp since early 2006.


"Some might guess somewhere expensive and 1789:"

Uh, is this actually the case? Is this just a "guess" of yours? Do you personally see Neocon planners there often? Did you get tipped off by the 1789 bartender?

I can't tell if Wolfowitz actually frequents this restaurant or this is an imaginary connection that is logical in your mind.

I'm surprised this post made it onto DCBlogs.


HAHAHAHA! Are you kidding me? Good lord, it's called "tongue in cheek!" I love the earnestness of Leslie's passionate comment.

But I do stand corrected, I don't know how Mr. Beauchamp is doing at 1789 since Lacoste left.

"I'm surprised this post made it onto DCBlogs." Thank you for taking this so seriously. I love it!

Anonymous said...

We get the "tongue in cheek" attempt -- it's just not done terribly well.

Anyway, I am a longstanding fan of 1789, although I've never attempted English riding and such. Even when I was a poor intern and a recent transplant to DC, this was my special occasion place. It's one of the few restaurants that makes its whole menu available for Restaurant Week, and it has the best service in town.


eh...guess it's done well enough to be highlighted in the blog aggregator.

most of the time restaurant week isn't worth it given a) the crowds and b) the limited selection. nice to know 1789 offers the full menu.

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