Lunch at the Oval Room

I had the opportunity to have lunch with two of my good friends at the Oval Room. Located just north of Lafayette Square and mere steps away from the White House, it is one of those go to restaurants for the movers and shakers of the DC area. When you think of the Oval Room, you think of power players meeting over a high-pressure deal. But more than that it’s a restaurant with longevity. It’s been a DC staple for nearly 30 years.

Washington has become quite the foodie town. There’s practically a new restaurant opening every day. The Washington Top 100 Restaurants becomes a challenge for every gastronomical loving connoisseur. And now with several restaurants in the area earning Michelin stars, Washingtonians and visitors alike can wine and dine themselves to their hearts content. But still the Oval Room is a mainstay.

The deal for some may be important but a great meal is just as significant. For lunch, the Oval Room offers a full range menu with everything from entrée salads and sandwiches, homemade pastas and hearty entries. In addition, there is a Prix Fixe lunch. It’s a 3-course lunch available Monday through Friday, which includes an appetizer, entrée and dessert. My suggestion? Opt for the short rib burger. It’s ridiculously delicious.

Three questions with Barnette, Anchyi and Sylvia

My lunch companions, Sylvia Colella and Anchyi Wei are some of the most stylish women I know. But more than that they are good friends and we like to get together from time to time and chat about the happenings in Washington. For today’s lunch we had a chance to chat with Chef Bryan Moscatello whose meal we just devoured. After several years away from the Washington area, Chef is back as the Executive Chef of the Oval Room after serving as chef over at 701 Restaurant.

Barnette: What are your thoughts about an older restaurant like Oval Room that’s been around for a while compare to the newer restaurants that are popping up?

Chef Moscatello: There’s something to be said about the restaurants that have been but that continue to evolve. So I don’t feel that the Oval Room is the same Oval Room that opened 28 years ago. Because it continues to evolve and I think what we’re doing now and where we’re going, we’re definitely keeping very current and very modern. From looking and the food and tasting the food, it’s not a restaurant that maintains the same thing that they started with 28 years ago. New restaurants are great and they’re what driving cities and it’s actually what drove me back to Washington. From seeing and reading about what was going on here I felt it was time to come back.

Sylvia: So what’s your go to restaurant?

Chef Moscatello: I love sitting downstairs at Off the Record and just having a great cocktail and a burger. It’s one of my favorite things. I’m a hotel guy too so I really enjoy the environment of Plume. I love getting around so there’s Reverie. It’s definitely different pushing the boundaries of flavor combinations and textures but I had a great time there. As well as Gravitas, it’s a lot of fun. I like different where chefs are doing something really different. I’m going to see something and say wow that’s really cool.

Anchyi: What’s your favorite cocktail?

Chef Moscatello:  I go back and forth it depends on my mood. If I’m in a bitter mood I like Boulevardiers. If I’m just a normal mood, I’m an Old Fashioned or Manhattan man. I really like the rye and the brown liquors.

Details

One of the things I struggle with in dressing is wearing the same thing. When I get a suit I always seem to wear the same shirt, tie and accessory combination. Guys do not have the benefit of Rent the Runway and source something different every time we go out. However that doesn’t mean we always to wear something new. Simple hacks like changing up that shirt tie combination or splitting up a suit from the blazer and pants can make a look new and fresh.

I had this suit for a few years. I’m a big fan of the pattern and since it’s linen, it’s great for the warmer months. To keep it updated, I changed up the shirt and tie from how I’ve worn it in previous years. The girls may have looked fabulous but I think I kept up.

Plaid linen suit: Blank Label | White shirt: Brooks Brothers | Paisley tie: Etro | Green flower lapel pin: Hook and Albert| Cordovan lace ups: Ecco