A Rake’s Progress (Washington, D.C.)

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I was told as a food gourmet Connoisseur that your favorite meal is your next meal.  That logic proved to be right in this instance.  I recently found myself being in love with Blue Duck Tavern and informing everyone on how great it is.  Be that as it may, discovering restaurants has been a huge part of my life and to discover greatness is something I strive for everyday.  (Insert LeBron James face)


A Rake’s Progress, which is located off of Euclid Street in Washington, D.C., is a restaurant led by a James Beard Award-Winning Chef Spike Gjerde.  It introduces Farm Fresh ingredients with a twist on each dish.  I decided to dine in this restaurant, which coincidentally is located inside the Line Hotel of one of the most interesting dishes I’ve had; Fried Chicken Skin Dumpling.  The interior of this restaurant is nothing short of amazing.  It has a nice intimate setting with a great over look.


During my visit I was able to indulge in three dishes.  Hangtown Fry, Chicken Fried Rabbit, and Grilled French Toast.  I’ll start off with the Hangtown Fry.  It consisted of Grilled Pork Belly, Fried Oysters, Crab Gravy, Spelt Toast, and Soft Scrambled Eggs.  This dish was nothing short of amazing.  It was one of the best brunch dishes I’ve ever had.  The Oysters were fried to perfection and seasoned great.  The Oysters had a great ocean flavor to it, and the perfect crunch.  The crunch went well with the soft texture of the Pork Belly and the Soft Scrambled Eggs.  I’m big on Eggs that are Scrambled Softly because that’s the proper way to make them.  The Crab Gravy added the extra flavor and creaminess to the overall dish, which was outstanding.  The Toast was still crispy on the outside but soft in the center.  The overall dish was buttery, moist, and silky and was definitely a favorite.


The next dish that was ordered was the Chicken Fried Rabbit.  Uh-May-Zeeng!  Never in a thousand years I would’ve thought I’d be eating Rabbit for breakfast, but here we are.  I try to expand the different things I eat but this one tops everything I had for breakfast.  If no one told me I was eating Rabbit, I’d convince you that this Chicken was some of the best I’ve had.  It was topped with a Spoon Egg, Bacon, Sawmill Gravy, Fish Pepper Honey, and Benne Seed.  The star of this show as the Rabbit.  It was juicy, infused with flavors, moist, and lean.  The Egg was a great topping to this dish, and the sawmill gravy added the extra salty but savory flavor.  If I had an opportunity to order a dish consistently, then this would be it.


The last dish was the Grilled French Toast.  It consisted of Maple-Grilled Pork Belly, Pecans, Apples, and Champagne Sabayon.  I’ve never had Grilled French Toast, nor was I aware it could be grilled.  I didn’t know what to expect from this dish, but I’m glad I ordered it.  The Pork Belly added the saltiness that meshed well with the grill flavor of the French Toast.  The fruit was sweet and fresh and the Champagne Sabayon added the acidity the overall dish needed.  This dish is big enough for two people to share, but the way you feel as you’re eating it, I’m sure you won’t want to share with anyone.


Overall, this restaurant is a stop what you’re doing and get to immediately.  The flavors, concept, and creativity all deserve recognition.  This is the best brunch I’ve been to in my life.


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