Rooster & Owl
Fine dining restaurant · Columbia Heights ·
Four-course tasting menus fuse global cuisines with seasonal ingredients
Four-course tasting menus fuse global cuisines with seasonal ingredients
"A talented husband-and-wife duo is behind this appealingly contemporary, hipster hot spot. The setting is the perfect match for its modern, edgy cuisine, which meanders from the Middle East and Mediterranean all the way to Asia. There is unabashed creativity unleashed in such dishes as ricotta gnudi along with a frothy sour cream soubise and lemon beurre. Baby carrots with labneh and cashew pesto are an alluring side dish, while the pistachio olive oil cake with goat cheese mousse, blackberry and candied pistachio will leave a lasting impression. Since you get to mix and match menu items, the bar follows suit and tailors wine options to guests' selections." - The MICHELIN Guide
"At the Michelin-rated mainstay on 14th Street NW, which has a newer Falls Church sibling Ellie Bird, culinary director Yuan Tang’s four-course tasting menu ($125) wraps up with Key lime pavlova featuring calamansi curd, spiced crumble, coconut-lime, and lime sorbet." - Tierney Plumb
"Fine dining vet Yuan Tang seamlessly unites global cuisines across four-course seasonal tasting menus ($105 per person). Think roasted mushrooms cooked with honey nut squash and harissa or a “pot roast” made of pho-braised oxtail and carrots. Champagne and brown butter steamed buns to fill with Petrossian Royal Daurenki caviar are an optional $145 supplement. Snag a seat indoors or outdoors on Resy." - Emily Venezky
"A talented husband-and-wife duo is behind this appealingly contemporary, hipster hot spot. The setting is the perfect match for its modern, edgy cuisine, which meanders from the Middle East and Mediterranean all the way to Asia.There is unabashed creativity unleashed in such dishes as fried oyster mushrooms with mushroom powder serving as tempura batter. Barbecue carrots may then be given the North Carolina treatment, dabbed with vinegar, grilled to smoky perfection and served with savory cornbread ice cream. In closing, a seemingly simple brie custard is in fact ultra-inventive, thanks to a trickle of red cherry mostarda and honeycomb. Since you get to mix and match menu items, the bar follows suit and tailors wine options to guests' selections." - Michelin Inspector
"“As a chef, sometimes I’m like, ‘Oh, I just can’t do a tasting menu.’ But these are proper plates. The thing that was so amazing is an add-on, the little yeast rolls with the caviar and all of the fixings—the boiled eggs and the red onions. You’re like, ‘I don't care how much this costs, can we get another one?’ Well, we didn’t, but it was delicious. The service is low-key amazing. I don’t drink, but they had non-alcoholic drinks for me. That's another thing that has me going back to places: have you anticipated me being there? If I can run up a tab with non-alcoholic beverages, I don’t care. I just wanna know that there are at least three drinks that I can go and enjoy that aren’t too sweet either.”" - brennan carley