[dropcap]Y[/dropcap]ou’ve never had avocados like this before. Simply named Avocado ($8), Cork Wine Bar’s small plate contrasts crisp, grilled bread with creamy, flawless avocado, sprinkled with toasted pistachio oil, chopped pistachios and sea salt.
Think flowers and fresh-baked bread in sunny California and you get the idea.
If for some unfathomable reason you don’t like avocados, Cork’s new winter menu features marinated white anchovies ($9) with piquillo pepper, almonds, anchovy butter, and grilled bread; and roasted Brussels sprouts ($8) with pancetta, brown butter, and thyme.
For hearty proteins you won’t want to share but may have to, try the sautéed black sea bass ($14) with caponata, eggplant, olive, piquillo pepper, and basil oil; and pan roasted chicken ($15) with wilted spinach, smashed baby potatoes, in smothered gravy.
Cork’s relaxed, unpretentious space offers 50 wines by the glass and 160 bottles from small producers around the world, and is the place to go if you’re new and enthusiastic about wine. Cork demystifies the world of wine by giving you real descriptions of what you are drinking, and offers flights of wine so you can explore different regions and varietals.
Cork Wine Bar
1740 14th Street, NW
Washington, DC 20009