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Fahrenheit at the Georgetown Ritz-Carlton Hotel |
3100 South St. NW
Ritz-Carlton Georgetown
Washington, DC 20007
(202)912-4100
We met for drinks in Fahrenheit’s lounge area at 7pm on Friday,
to what seemed like an inauspicious beginning. Located in
the Ritz-Carlton Hotel in Georgetown, the restaurant was
nearly empty when we arrived. Unobtrusive electro-lounge
played in the background. The waiter said it is slow because
it was August, and it did pickup somewhat by 8:30 when we
were seated for dinner.
Appetizers come in small and medium sizes, and main courses
come in medium and large. The idea is that you can dine traditionally
or tapas-style by adjusting the sizes accordingly. The group
of 4 decided to share everything. Fahrenheit is a bit pricey,
so to make the most of it, it is most cost-effective to order
the largest of each dish if you plan to share. For example,
the medium crab cake entrée includes one crab cake, whereas
the large includes two for a few more dollars. It will not
be too much food to share. The waiter was gracious in letting
us try wines they offer by the glass before ordering a full
glass or bottle.
The best dishes of the evening were the trio of ceviche (tuna,
sea bass, and scallop), calamari salad, and the day’s special--crispy
black bass with a lemon-miso sauce. The crab cakes were delicious,
but not notably more so than others around DC. The day-boat
scallops, with a tomato-based sauce, were also good but forgettable.
The highlight of the dessert courses as the flaming cherries
with black pepper ice-cream.
After dinner, three of us carried in the Ritz Carlton’s beautiful
hotel lounge area. A large number of put together people
walked through. Degrees Bar and Lounge at the lobby-level, itself a popular destination,
was buzzing. I had a glass of port, skipping over cigars
offered on the lounge menu this time. Overall, it was a fine
evening with great friends, delicious food, and a pleasant
modern-chic atmosphere. I’ll sample from the many meat dishes
when I return, hopefully in the fall. (Reviewed on 08-04-06).
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