dinner

Brothers and Sisters (Washington, D.C.)

Well… What if you don’t have any siblings?  Can you still come to this restaurant alone?  Do you need to adopt someone before dining here?  These are the asinine questions I ask myself, because I’m bored and my mind wanders  a lot.  When it’s not wandering, I’m probably thinking about food.  But, who isn’t?  By the way, I don’t have an answer to those ludicrous questions I asked earlier.

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Brothers and Sisters is a restaurant located in the Line Hotel in D.C.  It “rebels against the culinary traditions of our past while embracing the evolution of our multicultural identity.”  Whatever that means??  I decided to try this restaurant out for an early dinner, because I thought the dinner menu was a bit more interesting than their brunch menu.  (However, if you’ve been there for brunch, let me know how your experience was)  The restaurant is set up pretty weird.  It’s… Almost as if it’s a big lounge area that serves dinner food.  Think of three doors without a door.  In the middle it’s a lounge area, and on the right and left is the so called “restaurant” area.  Horrible design, but hey, who asked me?

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During my visit I was able to indulge in five items.  Tuna, Octopus, Cauliflower, Pork Chop, and Shrimp Toast were my choices for the night.  I’ll start with the reviewing the Tuna.  I ordered the Big Eye Tuna Crudo which was drenched in coconut vinaigrette.  Bland, tasteless, meaty… Are those enough words to describe the tuna?  Wait, should I had even ordered tuna at this restaurant?  It’s a shame that the best part of this dish was the coconut vinaigrette.  The presentation of this dish was cool, I guess?

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The next dish that was ordered was the Octopus Hot Dog.  Yes, an octopus in between two buns with Yuzu Kosho.  How did it taste?  Like an actual hot dog, with an after taste of an octopus.  This dish was pretty interesting, but, in a good way.  The flavors worked well with each other and I’m still stumped at how much this dish taste just like an actual hot dog.  The octopus was meaty, flavorful, and fresh.  I would definitely try this dish again.

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The third dish that was ordered was the Shrimp Toast.  A toasted brioche bread which was the layer to imperial shrimp, chili lime, and caviar.  This dish was my favorite of the night.  Packed full of flavor with a hint of spiciness.  The imperial shrimp with its added spices to go along with the saltiness of the caviar worked well with each other.  The toast was buttery and the chefs were very generous with the shrimp.

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The last dish that was ordered was the Pork Chop and Cauliflower.  The Kurobuta Pork Chop came along side an apple soubise.  The best thing about this dish was the waitress coming to remove it from in front of my eyes because this was not how a pork chop was supposed to taste.  Bland, insipid, lacked character, and should be removed from the menu.  The Apple Soubise was comparable to baby food.  I get the concept of making apples into a puree, but this dish was pretty bad.  No flavor, no sear, damn near pink.  Pork, especially pork chops, aren’t anything to under-cook.  Pork chops should be well done or medium well, not medium or medium rare.  This was on more of the medium side.  The side dish of the cauliflower also lacked basic seasonings.  The main ingredient of salt and pepper seemed to lack in the overall items that I ordered.  I’m sure if I ordered more items, it’ll still be the same thing.  Lack of seasonings.

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Overall, this restaurant is a hard pass.  It’s just not good.  Nothing special, nothing fancy, and the food just isn’t good.

OVERALL RATING : MAY I SPEAK TO THE CAPTAIN

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2 replies »

  1. Havent eaten here so can’t comment on the food but the thing about pork being cooked to well or medium-well is no longer true. Trichinosis, the reason why people overcooked pork, is very rare in the USA now, and also dies at 137F. So it is okay to cook to a pink color inside without risk to your health (and the USDA has revised its recommendations accordingly). That being said, if you are eating abroad, where the sanitation is unknown or poor, I’d make sure to cook it well. But in the USA, you’re good now 🙂

    http://articles.chicagotribune.com/2011-05-24/health/chi-usda-changes-guidelines-for-cooking-pork-20110524_1_cooking-pork-pork-chops-national-pork-board

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    • Interesting. I’ve only passed bacon as the only type of pork that I’d eat slightly medium because I hate well done bacon. I learned something new, thanks for your comment, Dan!

      Like

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