Fine dining restaurants have historically required guests to come with their own (proverbial) silver spoon—or at least a burning passion for haute cuisine. Rogue’s low-key approach to high-end cooking may entice a third category: the rebel. Cooper and guest mixologist, Gina Chersevani, occasionally punctuated the conversation with lines like, "we’re mad scientists down there,” "how was the liquid chicken?” and "I just invented gin paper!” Naturally, gin paper became the catalyst for a lengthy discussion on the benefits (and drawbacks) of edible booze cocktail menus.C. I had a chance to sample Rogue’s wares this spring at its pop-up run at New York’s Limited Time Only (LTO), where chefs, like Cooper, can preview restaurant concepts and menus in front of a discerning Manhattan audience. RJ Cooper’s cooking was exciting and inventive, from a silky, brine-infused sea urchin dish (pictured above) to rustic headcheese, punctuated with mustard seed.

Examples include a Southern-themed shrimp and grits dish paired alongside a distilled mint julep, and Osetra caviar with cucumber and crème fraiche, paired with a zesty Holland House cocktail (made with Dutch gin and lemon). In addition to wine pairings (by sommelier Matthew Carroll), mixologist Derek Brown will offer cocktail pairings with every third course on the menu. Pastry chef Chris Ford’s texturally puzzling (and delicious) sorbet dish called, "Tennessee,” (pictured below)—which includes a mystery chocolate ingredient known as "soil”—was the perfect way to close the meal.’s acclaimed Vidalia, was inspired to create his own restaurant concept after "going rogue” at his former post—creating a new, 24-course tasting menu for Vidalia diners. weld studs With paired cocktails, Rogue 24’s eponymous tasting menu costs $175 per head (the 16-course retails for $145).; 202/408-9724; dinner for two from $290. Rogue 24922 N St. True to its name, the restaurant is a departure from the white-tablecloth formality often associated with fine dining venues..C. Chef Cooper, previously the chef de cuisine at D. Nina Fedrizzi is an editorial assistant at Travel + Leisure. Though Cooper balks at categorizing his cooking as molecular gastronomy, dinner did, at times, feel a bit like a chemistry experiment. Rogue 24’s 16- or 24-course menus feature dishes like "crunch” (with dehydrated vegetable chips and green goddess dressing sorbet) and "green tiger tomato” (with ricotta, apple, and basil blossoms).C. NW, Washington D.August 09, 2011 Last month saw the opening of Rogue 24, a new restaurant by James Beard Award-winning chef RJ Cooper, in Washington D

Posted by: blindz at 02:12 AM | No Comments | Add Comment
Post contains 406 words, total size 3 kb.