I’m still continuing my streak of not being a loser and dining Sundays between the hours of 11 a.m. and 2 p.m. Being a DC Brunch Drama Queen is tough work. It’s starting to become challenging because the restaurants that I’ve been to in the D.C. are becoming less and less appealing. The food is starting to look the same, sound the same, and smell the same. Oh well, I accept the challenge, because it’ll make me appreciate the food much more. Everyone needs a little variety in their life, but when it comes to brunch, there’s only so many options you can choose from.
I was able to dine at Pearl Dive Oyster Bar which is located off of 14th St, in D.C It’s a spot for seafood dishes with decor similar to that of a boardwalk. One thing that stood out to me regarding my visit was the service I received. The service was impeccable. I usually don’t point out service, but I feel as though it’s needed in this instance.
During my visit I was able to dine in three dishes. Bacon Wrapped Oysters, Pontchartrain, and Brioche French Toast. I’ll start with the Bacon Wrapped Oysters. The name of the dish was called Angels on the Horseback and consisted of Vin Blanc and Vinegar Reduction. I believe the star of this dish was the Bacon. The strong taste of the Vinegar Reduction to go along with the saltiness of the bacon, overwhelmed the ocean taste of the oyster. Maybe if the Oysters were presented in it’s shell and the bacon was crumbled, it would’ve tasted much better. Unfortunately, the additions to the actual oyster made it challenging to figure out how the actual Oyster taste. The next dish that was ordered was the Pontchartrain. It consisted of Two Poached Farm Eggs, English Muffin, Blue Crab, Tasso Ham, Crawfish, and Cayenne Hollandaise. This dish was extremely good, but not over the top. The ingredients were fresh but the Cayenne Hollandaise stole the show. It was buttery, sweet, and savory. The Poached Eggs were cooked perfectly, too. I hate when I cut into a poached egg and it looks back at me like I did something wrong, instead of flowing out like Niagara Falls. The Crawfish and Blue Crab worked well with the Ham, because it needed the salty flavor to go with the sweetness of the Crab and the bitter flavor of the Crawfish. I’d recommend this dish to anyone who’s listening.
The last dish was the Brioche French Toast. It consisted of Powdered Sugar, Maple Syrup, and Butter. This dish wasn’t anything special. I don’t even believe the bread was Brioche, more along the lines of Wonder Bread. The exterior was a little burnt and the interior was too soft. I don’t believe the French Toast was cooked thoroughly, so I ended up tasting soggy bread. It didn’t help that the Maple Syrup made the dish more soggy without it, but this was a dish I was disappointed in.
Overall, this restaurant is a pass. Even though the service was fantastic, that has nothing to do with the engine who runs the ship. The Chefs. If you do decide to go, let me know what you think.