It was restaurant week in DC and I was looking for a new restaurant to try. In the Foggy Bottom neighborhood, I found a farm to table restaurant that is fantastic: RIS.

The RIS restaurant is named after owner and executive Chef Ris Lacoste. Ris is an experienced chef, having worked in the industry since the early 80s and in the DC area almost as long. Among her many notable achievements, she hosted Julia Child’s 90th birthday in 2002. Lacoste was head chef at Kincaid’s and the 1789 Restaurant before starting RIS in 2005.

Restaurant Week Menu

I did not see the regular menu, so the below covers the Restaurant Week menu.

Appetizers

The first course was a choice from nine Appetizers. It included soups (Soup of the Day, French Onion Soup), salads (Mixed Greens, Kale and Brussels Sprouts), mussels, and Miso Salmon Tartare. I was leaning towards one of the salads, but one of the other options called to me: the Scallop Margarita.

I was not sure what that was, so I asked the waitress. She described it as a scallops ceviche with a mild, citrus marinade Intrigued, I ordered it. The appetizer comes out in a small glass decorated as the Margarita drink, with salt on the rim and a lime garnish. In addition to the scallops, the dish contains splinters of jalapenos and onions, and a big ball of tequila flavored ice. Despite the peppers, it was not at all spicy. The marinade was indeed mild, with just a hint of orange. The flavors were delicately balanced. I quite enjoyed the dish.

Entrees

There were three different subsections for entrees, each at a different price point: $40, $55, $65. The $40 menu had items such as Clams Linguini, RIS Cheeseburger, and Mussels Frites. The $55 menu consisted of: Pepita Crusted Branzino, Braised Beef Short Ribs, and Chicken Milanese. The $65 menu included Portuguese Seafood Stew, Braised Colorado Lamb Shank, and Grilled Beef Tenderloin.

I decided on the Braised Beef Short Ribs. It was served with a Gruyere cheese potato gratin and roasted vegetables. While the short ribs were good, the sides were the stars of the dish. Gruyere cheese had a similar flavor to Swiss, giving the gratin a strong flavor. The vegetables were a mixture of Brussels sprouts and beets. Both were fresh and crisp. The beets were mild, so as to not overpower the dish. A fantastic combination.

Dessert

There were eight choices of desserts, ranging from cakes,crostatas, and puddings to cookies or ice cream. Plus a cheese plate. I decided to go with Warm Pear and Chocolate Bread Pudding. The bread pudding was moist and had a good chocolate flavor. It reminded me of a brownie, but much softer in texture. There were plenty of warm chunks of pears mixed, giving a variation in taste and texture. Two sauces were served on the side: raspberry and creme anglaise. They counterbalanced the pudding with a nice tang, while also providing some moisture. I also liked that the whipped cream was home made. A great dessert.

Cocktails

The cocktails are not part of the restaurant week menu and do cost extra. RIS has six house cocktails, classic drinks such as Dark And Stormy, Sidecar, and RIS 75 (a French 75). They also have beer and a selection of spirits. I went with a Black Manhattan. This is a bitter drink made more so by substituting the liquor Ferro-Kina for vermouth. I like bitter cocktails, so this was the perfect drink for me.

Atmosphere

As I was there on a weekend during restaurant week, RIS was bustling. Consequently, the food was a little slow in coming out. But that is to be expected. The rest of the service was quite prompt, however. My drink came out immediately and my water was regularly refilled. Empty plates were quickly removed from my table. Despite the crowds, the wait staff was very friendly and helpful. It was a very pleasant dining experience.