Poppy
Are you more in the mood for a hibiscus-flower–and-Prosecco cocktail? They mix a mean one at Poppy, in the up-and-coming north side of Capitol Hill. The big color-splashed space—imagine a cross between a wood-paneled Danish furniture showroom and a progressive kindergarten—buzzes with fans of chef Jerry Traunfeld, who won local hearts and national laurels with his garden-to-table cooking at Herbfarm. For Poppy, Traunfeld does something different—very different!—channeling his double obsession with exotic spices and greenmarket produce into small tastes presented all at once on a thali tray. Think South India–meets–Pacific Northwest. Michael Pollan would applaud Traunfeld’s tasting platter: mostly vegetables—five-spice chard; an intriguing satsuma-mustard pickle—with a morsel or two of animal protein thrown in for good measure (juicy quail, say, in a rich Persian pomegranate–and-walnut sauce).
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From Food & Wine, Aug 2008
“Dishes like pan-fried mussels with mint pesto will be made with herbs plucked from a garden behind the restaurant...” MORE>>
Last updated August 2008 lastArticle = 8/2008 and lastAward =
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