Crane and Turtle
"A culinary tale of unlikely, yet winning flavor combinations"
The Lowdown: In Japanese mythology there's a popular fable about crane and turtle who form an unlikely, yet winning duo. This narrative of unlikely couplings carries into Petworth's Crane and Turtle restaurant, which dares to combine the fine art of Japanese subtlety with dramatic French flair. The result? Just like its namesake, it's a winning combination of flavors and textures worth writing many lines of prose about. So, here begins another tale of happy endings!
First Impression: It's tiny. It's cute. It's charming. Anyone walking by this little restaurant will be drawn in by the creative artistry of its chefs on full display. Not only do you get to spend a few hours tucked away in a cozy shabby-chic space; but no matter where you sit, you have a front row seat to the drama unfolding in the beautifully appointed open kitchen.
What I ordered:
The hand holding the milky white sake is mine - and if you're in the mood to sample a drink you won't likely find elsewhere in DC, I highly recommend it. Called the Haran "Morning Frost" Junmai Nigari, it's an unfiltered sake that's both smooth, slightly sweet, and velvety in texture.
First up was the Hamachi Tataki. I still can't tell which aspect of this dish I was more impressed with - the fresh, delicate, and smokey Hamachi, or the very creative miso egg yolk sauce that was both light and creamy in texture, and almost mustardy in taste. I could have eaten this all night and left happy.
Ah, now this is a beautifully presented dish. Light, refreshing, and unique - the Tako Wasabi is a unique take on octopus. Thin strips of shaved octopus dance in a tangy broth of mountain wasabi Jus and orange oil, topped with a crispy tako ball.
That's a charcoal grilled quail over a sprinkling of pomegranates and walnuts. It's a playful spring feast on a plate. I was certainly surprised to find it on the menu, yet, that's just the kind of unique culinary journey this fusion restaurant takes you on. Don't miss out on the dazzling flavors of this dish.
Holy Duck. This was amazing. There's a part of me that always worries a little with duck. Will it be too dry? Will it taste gamey? But this wonderful bird right here was pan roasted Szechuan style to absolute perfection. Its co-stars include soft and delicious braised yuba (tofu skin), over a delicate dan dan sauce and pea shoots. It's exotic, and it's a meat-lover's paradise on a plate.
How often do you find giant scallops and tripes cohabiting on a plate of sun-choke puree, apple, brussels sprouts, and red wine sauce? This dish is all about the textures that challenge and intrigue your taste buds with every bite. How does one even come up with these combinations? Hats off to you Chef Makoto Hamamura.
Looking for a creamy, brothy dish to warm your insides on a winter night that won't leave you feeling too heavy? The olive oil poached Sablefish is an example of something that's both fresh and light, yet hits the very real desire for heartiness on a cool night.
Finally, on to dessert! You have 3 choices - and if you're going to go with one, let it be this (trust me, I sampled all three!). Called the Apple Rangoon, it's a soft, warm pastry that melts like bread pudding into a creme fraiche ice-cream over itty little bits of crumble. It's accompanied by a tangy cranberry compote that will kick some tart and acidity into an otherwise sweet affair.
If the Apple Rangoon wasn't enough, dig into the Mount Fiji - a moist molten chocolate cake sitting atop a tiny sea of salted caramel, and crunchy cookie crumble.
The Best Part: Crane and Turtle wins on three points. 1) The service is exceptional - our waitress was amazing with all of our questions, and bang-on in her descriptions and suggestions. 2) The dishes - whether an appetizer, a main, or dessert - delivered on both taste and sensory experience. The chef is a true artist of flavor and textural combinations. 3) The setting itself - small and cozy- is a charming venue to spend a couple hours.
The Worst Part: You'll note I never described the the 3rd dessert - the bourbon infused Pear Clafoutis. Well, let's just say not even my love of whisky could salvage this one. Just stay away from this soggy mess.
Good for: A cozy and intimate night out with friends; a charming date location with a warm vibe, superb food quality, and artistic presentation.
My take: Food 8.5/10; Ambience 8.5/10; Service: 9/10
Location: 828 Upshur Street NW