To understand the scope of Dauphine’s detailed planning, check out the two-level low side of the bar that divides the dining room of the highly anticipated New Orleans-style restaurant that will open on Friday May 7th in the Opened in downtown DC, a metal fountain with mid-Atlantic oysters and clams on ice, and a peek behind the block of wood where chefs bring in whole sides of pork from the Shenandoah Valley in Virginia. Then take a minute to admire the hanging hams, genoa salamis, and sazerac bresaola visible through tiny windows in a special meat refrigerator that looks more like an antique cabinet as it is lined with dark wooden panels that lead to the siding the bar match the table tops placed throughout the dining room.
Long Shot Hospitality, the DC restaurant group dedicated to bringing Chesapeake sensibility into New England seafood traditions the salt line, appears to have invested an entire Louisiana purchase in the Midtown Center development on 15th Street NW. This includes a mezzanine level with a wrought iron railing and palm trees that can inspire customers to toss carnival pearls at the guests seated below. Outside there is a fully covered bar with four freezer vending machines and a tiled fountain on the side.
The marble-topped bar at Dauphine’s sells cocktails developed by Neal Bodenheimer of the famous New Orleans Bar Cure
The commitment to this tribute project goes beyond the aesthetics of Grizform Design Architects. Dauphine’s website contains a Reference page Listing of local farmers and suppliers. It also serves as an encyclopedia of New Orleans culinary history. Neal Bodenheimer – founder of the nationally recognized bar Healis a partner of Dauphine who reproduced a historical recipe from the hurricane and bought an absinthe rickey. After Long Shot billed Salt Line’s Kyle Bailey as head of the project, he worked on Bodenheimer’s connections recruit Kristen Essig from New Orleans to DC
“The food is supposed to be chaotic. You should be involved. ”
Vinegar that has worked at Emeril’s and spent more than 20 years studying Cajun and Creole cuisine in town, and agreed to leave town after breaking up with her partner at the contemporary restaurant Southern Coquette. Bailey is in charge of the Dauphine’s boucherie menu, a reference to Cajun pig harvest traditionsand vinegar oversees the rest of a menu (see full version below) that interprets Louisiana cooking using a blend of southern and regional east coast ingredients.
“You want to be careful not to make an Epcot version of what people think [New Orleans] is, “says Essig.
She brings in Long grain rice from Prairie Ronde, Louisiana, north of Lafayette, and displays large glass jugs of black small-batch cane syrup Charles Poirier producer in Youngsville, Louisiana. Her friends at Leidenheimer Baking Co. (founded 1896) send out frozen, pre-baked breads recognized as being ideal for po ‘boy bread. She uses vinegar as the base for the peacemaker sandwich, in which fried oysters are piled with rubble, a classic roast beef sauce from New Orleans that she makes with braised cheeks. She has referred to this dish as a “napkin changer,” which causes the servers to wait for requests for a new napkin after it has been put on the table.
“The food is supposed to be chaotic,” says Essig. “You should be involved.”
A peacemaker po ‘boy tops fried oysters with a braised beef cheek sauce General Design Co./For Dauphine’s
Dauphine’s cook Kristen Essig uses birch beer in her General Design Co./For Dauphine’s barbecue shrimp sauce
Chesapeake Rockfish, not Trout, becomes a classic Amandine at Dauphine’s General Design Co./For Dauphine’s
Another sign of the south is the inclusion of the mirliton, or chayote gourd, which reproduces in Louisiana and is often served stuffed and baked. Vinegar’s latest version is shaved to keep the crispness in place. It is then served with juliennized apples, crispy pork ears and candied Georgia pecans.
Vinegar makes the first iteration of a seasonal gumbo with all shellfish (crabs, oysters, and shrimp), marking a first for them, she says. This bowl of stew starts with a roux made from toasted flour cooked the color of dark chocolate. Instead of a mound of white rice in the middle, there is a serving of potato salad. Considering the Atlantic coast, she serves stonefish amandine, not trout, and a blackened creole soft-shell crab that might otherwise contain catfish or redfish.
Terrace seats at Dauphine are completely covered.
The chef’s desire to reduce waste and accept challenges is expressed on a plate of grilled cabbage served in an etouffee sauce. Bodenheimer insisted that no one could pull off a vegan etouffee, and Essig is careful not to classify the dish that way, but she used that challenge as a starting point. The outer leaves of roasted cabbages add flavor to a vegetable broth at the base of the dairy-free sauce. In this case, the roux is based on oil. Slices of cabbage are placed on top of the sauce and then topped with pickled mushrooms, herbs and a crispy mixture of seeds and spices that contains coriander seeds.
Grilled cabbage in etouffeet sauce is a vegan option at Dauphine
Charcuterie boards (three types of meat for $ 18) contain a “seasonal” mustard. Vinegar explains that this is another way to use leftover ingredients like a strawberry bush from the bar. Bailey, who says he is “wise in sausage years,” developed a pickled hot link recipe to extend the shelf life of a product that young chefs are often eager to find but can’t sell fast enough. Whole pork is poached in pork fat and preserved in a malt vinegar solution. It is then cut into slices to serve with products such as homemade pork head terrine. There’s also a banh-mi-style chicken liver mousse that decorates vinegar with jalapeno, pickled carrots, and daikon, and a pinch of citrus ground from whole black, dried satsumas kept in jars around the restaurant.
“I have a lot of powders and potions,” says Vinegar with a smile.
The “Muffaletta Board” from Dauphines shows of Sazerac Bresaola, Chicken Liver Banh Mi and other sausages.