Boys Don't Cry

The best part about going to Restaurant Week with E. is that I know I will try twice as many dishes - ever since Y. got us started a few years ago, demanding that we approach this celebration of eating out with the discipline of samurais, we have an unspoken rule of exchanging plates midway. I've been sorry to part with my dish on several occasions, but this way I don't have to wonder what I am missing. E. is also getting a degree in Decorative Arts, so my random musings on the color of walls or the choice of lightning are vastly improved by her keen eye and eloquence.

After a slight confusion with our tables - we wound up waiting for each other for over 25 minutes, on opposite sides of the partition wall - we settled down for a lovely meal (to make up for the wait, our waitress got us extra onion and dill rolls - not to be missed, even if you are in for a three course lunch).For appetizers we ordered Tuna Sliders (spicy tuna tartare on mini rolls with a cucumber salad) and a salad called "The Wedge," a crafty presentation of iceberg hearts, smoked bacon, tomato confitures and buttermilk blue aioli. The sliders looked delightful, arranged as happy mushrooms, and the salad had a great balance of textures. Aioli is seldom prepared the way it ought to be - with raw egg - due to health regulations, but the creaminess of the buttermilk was a great contrast to the acidity of the pepper vinaigrette. For main courses, we had the beef shortribs and the braised pork. Both dishes were pulled - no bones on the plate, which gave them the appearance of a very high-end barbecue (the pork even came with coleslaw). The shortribs were very well cooked and perfectly seasoned, over a bed of frites. The polenta cake that came with the pork was fluffy, even with the onslaught of braising jus and slaw dressing. The pickle chips were mostly an afterthought - they added nothing to the dish and though they looked pretty, the taste was too briny to be harmoniously incorporated into the dish.

When dessert came (a souffle cake with solidified creme anglaise for me and beignets for E.) we both came to the same realization - the navy blue/brown/white décor, menu and even the Spartan presentation of the desserts gave off a decisively "Gentlemen Who Lunch" vibe, which makes perfect sense in a restaurant in the middle of so many offices. Though PS 7's is not trying to be the Caucus Room or The Palm, you would hardly expect a gaggle of women to come in through the door on any given day. Luckily, the balanced menu, fresh ingredients and cordial service makes this a great place to visit, even for a powerless-lunch.

For those of you who want to pace yourselves with Restaurant Week - rejoice. PS 7's has extended it for the entire month of August. Details here.

PS 7's Restaurant
777 I Street, NW
Washington, DC 20001
www.ps7restaurant.com