On occasion I like to enjoy a truly fine dining experience via Michelin rated restaurant. Along with a friend, at her recommendation, we visited JÔNT DC. In April, 2021, they earned their second Michelin star and based on our visit they absolutely deserve it. After visiting a two-star in Denver earlier this year and having an experience not even in line for receiving one star, it made it all the more clear JÔNT was worthy.
One aspect of Michelin-starred restaurants I particularly enjoy is that many of them have seating in the kitchen. Rather than a traditional “chef’s table” experience where one table is in the kitchen, every diner gets to sit and watch everything that happens. The discipline and attention to detail in the preparation of each course is fascinating.
When you visit these restaurants the typical experience you get to enjoy is a tasting menu that shows the thought, creativity, and capability of the chefs. Along with that you can do cocktails, wines, or a one-for-one pairing of either to each dish that has been chosen by the chef and or sommelier. While we did not partake in either I did appreciate their humor over the pairing options.
The Japanese-inspired tasting menu opened up with a variety of small bites to get us going. Ingredients featured maitake, tosazu, shio kombu, red bean, and more:
By this point I decided to have a cocktail with my usual request; “If you had one hour to live, what would your final cocktail be?” I received a Manhattan and it was made right there. Staff will make every cocktail to order right in front of you with all of the ingredients for your examination.
For the start of main courses we were given a fun presentation to choose the chopsticks we’d like to use.
The first four courses consisted of Shima Aji – Ehime (doshi, burrato, kimbu), Amadai – Yamaguchi (joki, buttermilk, negi), Koshiibuki Rice – Niigata (dungeness crab, maitake, truffle), and a Diver Scallop – Maine (morel, katsuobushi, vermouth):
By this point my friend was interested in a glass of wine and this too came with a fun show. Or more accurately, an incredible wine decanter and a jovial staff member:
Next up was Maine Lobster (pea tendril, ramps, spring onion) and Virginia Trout (stone fruit, tomato, syrah).
For the dessert course we were directed to a second room that was away from the kitchen. The lounge had tables or bar seating for everyone from the first service at the bar:
Dessert was served in tri-level boxes with a secret drawer component containing another of the bites. Because my friend had added a note during the reservation indicating we appreciated animals, the staff made our presentation unique and fun.
The desserts consisted of a yuzu bomb, chocolate tart, opera cake, fresh berry, and sorbet & consommé, along some additional bites including raspberry, banana, ambrosia, coffee bean, and canelé. Just before those were delivered I had forgotten I had opted into a special melon course as well.
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