[dropcap]G[/dropcap]herkins make you green and wax beans make you woozy. You even bought Jessica Seinfeld’s book, hoping to deceive yourself deliciously. Believe it or not, you can eat those dreaded vegetables without being lumped in with 5-year-olds, velociraptors and Jessica Simpson.
Taberna del Alabardero cleverly incorporates seasonal vegetables into creative desserts that are so beautiful that you’ll forget you’re eating something that’s good for you. Imagine that.
A playful bowl of chilled asparagus soup ($11) sits in a bubbling cauldron of dry ice, with a slice of flan-like, caramelized olive oil.
A moist lemon sponge cake ($11, pictured right) topped with mascarpone ice cream on a creamy bed of roses and lychees is like running through an English garden in the rain.
The more savory olive oil cake ($11) wears a crisp olive chip, snow-white bread ice cream and Manchego cheese in a pool of tangy dill yogurt. Perfect for those with less of a sweet tooth.
To be sure, Taberna del Alabardero serves traditional Spanish tapas but Chef Javier Romero really shines when given the chance to freely create. (Like how the deuce he caramelized that olive oil!) Easy to see why he’s nominated this year for a RAMMY for Rising Culinary Star.
Other tapas to try: deviled eggs ($10.50) served with a tangy purple potato vinaigrette and smoky arugula; asparagus tempura-style ($14.50) punctuated with marinated garlic and Kalamata olives; sweet Chistorra sausage ($13) in a wine sauce with roasted bell pepper salad, honey and corn.
Pair your dinner with a wine from the RAMMY-nominated wine program, like a ruby-red Silvano Garcia Moncestrell 2008 D.O Jumillaand, and you can add grapes to your diet.
Taberna del Alabardero
1776 I Street NW
Washington, DC 20006