Crème brûléeOpaline Bar & Brasserie·Kevin LlaliWashington D.C.Silky, fragrant, with that perfect glassy top that shatters just right.|
Cacio e Pepe FettucciniOpaline Bar & Brasserie·Kevin LlaliWashington D.C.Fettuccini pasta tossed in a simple yet flavorful sauce made from Pecorino...|
Pappardelle BologneseOpaline Bar & Brasserie·Kevin LlaliWashington D.C.Wide, flat pasta ribbons served with a rich, slow-cooked meat sauce,...|
Caviar dishOpaline Bar & Brasserie·Kevin LlaliWashington D.C.Balanced, lush, and presented with such finesse that it felt almost too...|
Steak Frites (NY Strip with Diane sauce)Opaline Bar & Brasserie·Kevin LlaliWashington D.C.NY Strip with Diane sauce|
Mediterranean Branzino (risotto style)Opaline Bar & Brasserie·Kevin LlaliWashington D.C.Branzino fish prepared risotto-style, offering a delicate flavor and creamy...|
Beet saladOpaline Bar & Brasserie·Kevin LlaliWashington D.C.Creamy goat cheese (I’m almost certain), tender beets, and a bright citrus...|
₪12French Onion SoupBaker Bleu·Mike RussellDeeply flavored French onion soup served with a soft, sweet onion brioche.|
Ethiopian natural batch brewNomena RoastersTel Aviv-YafoA small batch brew coffee from Ethiopia, natural process.|
