The Gryphon is Back…

and so is social dining experience

Guest post by J Palm, BIDC co-editor
Follow, Tweet me @charmedlivingDC

The Gryphon's Raw Bar in action

The Gryphon’s Raw Bar in action

A few weeks ago, I drank and dined with the editor-in-chief of Barred in DC at the new The Gryphon. We were invited to the newly revamped restaurant & bar to sample and share small plates and taste new cocktails. Yep, our meal and drinks were comped, as a matter of disclosure, but as has always been hallmark to BIDC, the reviews are real and can’t be bought. (Well, maybe they could be, but the price hasn’t been right yet—wink)

You may remember The Gryphon as a fledgling upscale sports bar with dozens of screens trying to make its mark as a destination to watch “the big game”. But as previously reported by BIDC, that didn’t quite work out so the owners, who also represent The Gryphon’s sister Lost Society, drew the curtain, went back to the drawing board, and came up with a toned-down yet elegant (and a bit sexy with its rich color palate and snakeskin patterned wall paper) social dining experience, featuring a raw bar with a robust selection of oysters and clams to suit your taste, along with shrimp and lobster cocktails to share, and modern twists on your favorite ceviches. And let us not forget the real reason we all rely on BIDC—it’s really all about the bar for us, and the bar is good, serving creative, delicious, and well-balanced cocktails that provide a clean and craveable canvas for The Gryphon’s social plates.

Social room/back dining area

Social room/back dining area

First, el jefe ordered the Artemis Virtue—a refreshing cocktail of gin, lime juice, cucumber, mint, and sweet vermouth, sweetened with agave and topped off with a splash of soda. Think summer in a glass. It was a dark and stormy Tuesday evening, so we really needed this. Yours truly enjoyed her own summery concoction—the signature cocktail of the joint—The Gryphon consisted of Grey Goose L’orange, strawberry puree, lime juice and sweetened further with simple syrup. Watch out, for this cocktail is clearly easily drinkable, but it’s dangerous and will sneak up on you—sip leisurely. To accompany our drinks, we started our social dining experience with a shrimp cocktail to share. Apparently, the raw bar chef is always creating new renditions of this classic, so we had to see if he could show us something new (and he did).

The shrimp cocktail special when we dined was a spicy Latin twist on your traditional shrimp cocktail. This dish felt like Cabo. Shrimp, avocado, cocktail sauce, extra horseradish and other spices all mixed together and served on ice was a nice setup for what would be coming ahead from the team at the raw bar and the Texan chef, Joseph Evans (formerly of Smith and Wollensky).

Prosciutto-wrapped monkfish

Prosciutto-wrapped monkfish

As the name of the game at The Gryphon now is surf and turf, we had to have a good smattering of each. After the cocktail, we had a hearty dish of Monkfish wrapped in prosciutto—reminding you of the more traditional bacon-wrapped scallops. Nice flavors and a good sear on the fish made this dish a star. Continuing with “surf”, we definitely over indulged in the highly touted (by the staff) lobster gnocchi. I cannot tell you what a revelation this dish was in making a gnocchi a viable dinner option for me (I usually don’t like the stuff). It’s not just gnocchi, it’s better, and there’s so much lobster that you can’t believe the price.

Star dishes here - fried brussels sprouts & lobster gnocchi

Star dishes here – brussels sprouts & lobster gnocchi

At this point in the meal, I felt good enough to indulge in an additional cocktail (it sneaked up on me), so of course I couldn’t resist a drink named Aphrodite’s Kiss, who could? I fell in love—the blend of Absolut vanilla/regular and lavender syrup was surprising. It was light and sexy and I wanted another immediately (though I didn’t have one), so I ate more delicious food instead.

Tasty cocktails

Tasty cocktails

Moving on to “turf’, we sampled a couple of dueling steak dishes. I was eager to try the hanger steak (maybe it’s the simple country girl in me), but our most kind and attentive server strongly suggested that we try the Cajun filet mignon as well, as it was his favorite. While I was certainly not disappointed by either, I have to say that my favorite was the hanger steak. Its beautiful sear (verging on char) and fresh, bright green herb sauce was simply an all-around joy for my taste buds. The filet was also delicious, but even for me, the Cajun marinade/seasoning was a bit heavy handed. I noted to our server, who came back ‘round to hear my verdict, that with the seasoning the filet lost some of its “filet-ness” and really, to me, could have been any cut of beef since I’m not sure you’d necessarily be able to taste it beyond the seasoning.

Delicious Hanger steak

Delicious Hanger steak

More good news though—the beer, wine, and spirits list is well-rounded enough to scratch any itch and prices are in line with other DC hot spots, with the exception of a higher-than-usual priced DC Brau ($9). After a couple cocktails, a Devil’s Backbone Vienna Lager soothed BIDC’s chief and I took a break (despite the sparkling wine calling my name) before dessert drinks—it was a Tuesday night.

It must be noted that the side dishes were fantastic—Brussels sprouts are the new “it” veggie, but I promise, you actually do have to try these perfectly roasted, seasoned, and browned sprouts sprinkled atop with parmesan cheese. Southern girls know macaroni and cheese, and I’ve struggled with the creamy, over-truffled dishes being served all over the metro area. At The Gryphon, the mac is like what mom would make, no—grandma—but more up-to-date yet classically presented, bubbling over in a sizzling cast-iron dish.

Delicious Mac N' Cheese

Delicious Mac N’ Cheese

Bread pudding and cognac was a gluttonous end to our meal. The pudding was rich and creamy (even without the ice cream on top for there were technical issues in the kitchen). Not too sweet, but who needs all that sugar when life (and dinner) can be this good?

IMG_20140715_213546_183

nightcap cognacs

Bread pudding

Bread pudding

Further disclosure: Your guest poster, J Palm, is engaged to BIDC’s chief. We will marry in October. We dine and drink together frequently at home and “on the scene”.

Front bar area at The Gryphon

Front bar area at The Gryphon

Meat locker at The Gryphon

Meat locker at The Gryphon

Folks enjoying new patio from open air front area

Folks enjoying new patio from open air front area

Previously home to an awkward back bar, now plush banquettes

Previously home to an awkward back bar, now plush banquettes

Another view of back bar

Another view of back bar

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