Creative Dishes and Exceptional Service at the Chef’s Table of Ritz-Carlton’s Westend Bistro

Creative Dishes and Exceptional Service at the Chef’s Table of Ritz-Carlton’s Westend Bistro

No one likes homework, am I right? Well, think again. At the Westend Bistro’s Chef’s Table inside Washington D.C.’s Ritz-Carlton, homework is a requirement for your meal, and we are ALL. ABOUT. IT. Prior to your intimate feast, Chef Alvin Dela Cruz asks that you fill out a questionnaire regarding your food preferences – likes, dislikes, allergies, level of adventure, and much more – all to better personalize your group’s experience with his culinary staff. And let me tell you, the whole team gets their creative juices flowing.

At my delectable dinner this summer, it was no different. The team was full of little twists and surprises. And I’m not talking about the Cakebread Cellars and Frog’s Leap wine that I imbibed all evening. I mean, we could talk about the incredible presentation of the sangria bonbons (first photo), the abundance of truffles on my pasta, or the unique sequence of the meal. Let me explain…it was like we had two meals. We began with amuse-bouche, went to small plates, and finished with an entree-sized dish. Then we did that AGAIN, ending with two surprising desserts. No doubt, I ended very full.

The food was great, but the staff may have been greater. Every member of the team took time to chat with those at the Chef’s Table. It was a truly immersive experience of culinary fun and friendly personalities. I honestly regret not taking pictures and bragging about them more in this post.

Anyway, I will try not to bore you anymore with my words. I know you just want to scroll through to the photos. So have at it, and enjoy the iPhone X portrait mode pictures below!

Thank you again to everyone at Westend Bistro!

Kicked off the meal with sangria bonbons bites. Gorgeous display!
Foie gras bonbon – the true way to my heart.
The beverage manager’s take on a Paloma – even better than the real thing.
A fancy potato presse with saffron aioli and roe.
Mediterranean vibes eggplant with chermoula, quinoa, and yogurt topping. Good kick.
White wine tagliatelle with a solid helping of truffles.
Hamachi with lemon aioli and peppers, getting some firey action.
Hamachi after!
Sea bass with shitake mushrooms, tomatoes, and root vegetables.
Sous vide ribeye LYFE with onions, horseradish, and ginger.
Is that a lime, you ask? Quite deceiving – it’s a sugar shell with lime sorbet center.
Looks like a peach/apple, but it’s really a white chocolate shell with a riesling and mascarpone filling.

From their website:

The Chef’s Table is available by reservation for parties of two to six at dinner for a 5 or 8-course Chef’s Menu multicourse selection. It is the perfect experience for those who love to explore and savor a variety of tastes prepared by Chef de Cuisine Alvin Dela Cruz and his team and allows them to push the boundaries of creativity and customization. 

The Chef’s Table at Westend Bistro is one of the few, if not the only, Chef’s Table in the city that allows a guest to customize the full menu in an informal and interactive setting. The intimate seating permits highly personalized service from the Chefs themselves and ample opportunities to discuss a dish’s ingredients and inspiration.

Guests may also choose to include a wine pairing, cocktail pairing, mocktail pairing or beer pairing with their meal.

To learn more about our Chef’s Table, or to make reservations, please email shannon.draley@ritzcarlton.com or Dial (202) 974-5558.

GENERAL HOURS

(Chef’s Table subject to different schedule)

Breakfast:
Monday – Friday, 6:30am to 10:30am
Saturday – Sunday, 7:00am to 12:00pm

Brunch:
Sunday, 11:00am to 2:30pm

Lunch:
Monday – Friday, 11:30am to 2:30pm
Westend Bistro is closed Saturday and Sunday for Lunch.

Dinner:
Tuesday – Saturday, 5:30pm to 10:00pm
Westend Bistro is closed Sunday and Monday for Dinner.

Bar closes one hour after kitchen

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