all photos: Shauna Alexander
Ashok Bajaj can do no wrong on the DC restaurant scene. With Rasika, Ardeo/Bardeo, Oval Room, The Bombay Club and Bibiana all under his belt, whatever your mood and occasion-he has something for you. 701, his Penn Quarter spot doesn’t get as much buzz, as say, Rasika does and after having a delightful lunch there the other day, we thought it would be terrific to do a little #foodporn spotlight on what Chef Ed Witt has been cooking of late, especially with WINTER RESTAURANT WEEK around the corner.
Having been in the kitchen for a year and a half now, Chef Witt has settled in nicely into his fresh sourced, new-twist-to-old classics ways and the food we had was confident and creative and never too flashy (not too many foams here, thank God)
The strengths are mainly in seafood- the stand-outs involved a Celery Caserecce pasta with Nantucket Bay Scallops, Avocado, Braised Radish, Tangerine, which is a delight even if you are not a celery fan (like yours truly), the Bee Gee shrimp (stuffed with crab and perfectly cut with a pineapple vinaigrete and ginger sabayon) and on the meat side don’t pass by the veal sweetbreads or the eco friendly pork which comes with a wittily executed comfort food side selection of Collard Greens, Braised Peanuts, Sweet Potatoes and Sage Marshmallow.