Saint-Vincent wine braised chickpeas – the GW Hatchet

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Media credit: Lindsay Paulen | Staff photographer

St. Vincent Wine Braised Chickpeas are served in olive oil and garnished with date molasses, fresh dill and crumbled feta.

When you visit a wine bar, you probably look forward to the drink selection, but at St. Vincent Wine, it’s the food that just might steal the show.

The wine bar, which open last fall, is located in the heart of the Park View neighborhood in Columbia Heights, at 3212 Georgia Ave. NW., Approximately 20 minutes by Uber from campus. From the front, the wine bar looks indescribable, but behind the building you’ll find one of the district’s most alluring outdoor patios.

The patio has plenty of seating on the ground floor, nicknamed the garden, and on the balcony level. Twinkling lights hanging from the two levels of the patio add to the magical ambiance of the wine bar, making it an attractive place to spend a warm summer evening.

The spacious garden level floor is covered with fine gravel and filled with over 12 black wire tables of varying sizes so you can accommodate your whole group of friends or find a place for you and your date.

St. Vincent’s has an extensive wine list, which includes everything from red and white wines to sparkling wines, and prices ranging from $ 30 a bottle to $ 150 a bottle. If wine isn’t your alcoholic beverage of choice, you can opt for something else to sip like locally made Right Proper Brewing beers ($ 6) and a canned Venetian spritz ($ 10).

The wine at St. Vincent Wine is without a doubt of high quality, but the food is what you will come back for.

The menu includes a range of small plates, pastas and main courses as well as seasonal dishes and cold cuts and cheese board options.

For small plates, diners can choose from options like Confit Duck Croquettes ($ 15) with Green Garlic Salsa Verde and Duck Egg Yolk or Seasonal Stuffed Squash Blossoms ($ 15) with ground lamb, strained yogurt with cucumber, nuts and barbarians and a range of spices.

Main courses range from charred halloumi ($ 12) topped with kiwi, charred sumac strawberries and crunchy red rice, fried chicken ($ 19) made with dried mango powder and served with aioli to the pickled garlic and green mango coleslaw and king crab bucatini ($ 21) with nori butter, lemon and chives.

I tried an assortment of dishes from St. Vincent Wine, but the one that stood out the most was the braised chickpeas ($ 15). The chickpeas are served directly in the olive oil used for braising and garnished with date molasses, a little fresh dill and crumbled feta. Pieces of baguette also accompany the chickpeas.

The braising process, which involves slowly cooking the chickpeas in a mixture of olive oil and spices, gives the chickpeas the perfect consistency – chewy on the inside but not mushy.

Each additional ingredient helped balance the creamy, rich flavors of the chickpeas and olive oil. The date molasses was a bit sweet, the dill filled the dish with the brightness of the fresh herbs, and the feta added just a bit of brackish flavor.

The baguette slices, which were toasted, were the perfect vehicle for eating the chickpeas. The crispy exterior of the bread served as an ideal complement to the sweetness of the chickpeas.

While St. Vincent Wine is a bit of a hike from Foggy Bottom, its distance from campus will be easy to forget once you sip a glass of wine and munch on the delicious food in the wine bar.



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