I couldn't forget... I had to do it... I had to go back... The fried chicken lingered in my head... So did the pork sausage and lychee salad. And I was about to hallucinate about the banh-mi. Plus the preview of Rose's Luxury was coming to an end. If I wanted it in a week, there would be no place to get it... Tick tock... Tick tock... I have to go now...
So I was back to Aaron's food heaven. As usual he and his team were as busy, but still friendly, taking the time to explain to us what everything was about. My friend was excited, and I was maybe a bit skeptical... can it be as good? Like the first time? The answer was clear: oh yes, just as good, even better, because this time my senses were full of anticipation. The anticipation of when you want something, when you totally crave for it... and then you get it in front of you, yes it was very good. It turns out my dining companion eats banh mis almost every Saturday at a local Vietnamese shop, and Aaron spoiled it... No longer he can eat the banh mi there. Because Aaron's is pure pleasure... Perfectly creamy, porky, briny and crunchy with the pickles. And he spoiled his pop corn and fried chicken experiences as well, for someone who lived in New Orleans, when he said "this is possibly the best fried chicken I ever had" I knew I wasn't dreaming. Ladies and gentlemen, if you have tastebuds that like fireworks, Aaron is your guy. (click here to read my first experience and photos from his pop-up at Hogo's and you'll know what I mean)
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| French Toast Foie Gras by Aaron Silverman |
At the end of a very similar experience as the first time, we decided to indulge ourselves and order the "foie gras french toast" as dessert (yeah this is when I want to lie in a grave and wait for the dish as I will probably die from a heart attack or pleasure, I thought) and it was just as good as it sounds... With the slightly crispy outside and the creamy custard-like inside of french toast topped with barely seared, wonderfully creamy foie gras, and the cinnamon ice cream melting all over, it sure was some form of bliss I didn't know before. It was the perfect ending to an incredible meal, and a perfect goodbye to Aaron until next time. Since I survived the foie gras, I can wait for 4 months before he opens his new place. I cannot wait!
P.S. I'm hesitant to make it public but Aaron has a unique talent for combining flavors to make them bigger than on their own, and making texture combinations explode without overwhelming any one of them. My companion said, it was like a symphony where all the instruments come together to make a very pleasant and powerful impression bigger than what they could have done on their own, but still being able to distinguish each instrument. Bravo Maestro! For my money, just in terms of flavors and overall taste experience, the cooking here was much more powerful and memorable for me than my experience at Alinea 2 years ago (as much respect as I have for Grant Achatz.) And I am led to believe one more time, that we have someone (and his team of course) very special in DC. Kudos!
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