Must-Have: Domaso's Pork Belly
We’ve been on a brief hiatus here at the HG, consumed with all things inauguration, bailout, and winter. I’m writing today, though, to tell you about a dish that’s worth dropping any distractions for, NOW.
Domaso, a fabulous mid- to upscale Italian spot in Rosslyn’s swank Hotel Palomar, has always been a favorite. A chef changeover around the holidays put Massimo De Francesca, a Canadian-Italian chef, at the helm of a new, modern menu.
My dining companion and I had a chance to sample that menu recently, and while I can recommend the tender osso bucco, delectable squash soup with goat cheese, and creamy risotto, I would be doing all a disservice if I didn’t alert you to the pork belly.
Sure, pork belly was THE food item of the moment… a few years ago. But this small plate ($11), featuring a sweet potato puree and rapini alongside the braised pork, absolutely knocked our socks off. If you’ve never experienced food melting in your mouth, you’ve got to try it. It’s magic.
Check out Domaso’s full menu here.
Domaso
(4th floor of the Hotel Palomar)
1121 North 19th St.
Arlington, VA 22209
(703) 351-1211
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By Alison L. McConnell
Alison L. McConnell is the HG’s editor and publisher. She also runs The Humble Gourmand’s catering and prepared food business, which serves as a conduit between Chesapeake Bay watershed farmers and butchers, artisan/small-batch producers up and down the East Coast, and hungry clients in the Washington area.
A native of New Jersey and upstate New York, Alison attended Bowdoin College in Maine and the London School of Economics before settling in Washington in 2004. She studied the culinary arts at L’Academie de Cuisine in Gaithersburg, MD. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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