The Upstate Life
The Upstate Life

Wednesday, January 30, 2008
TUL's Take: Bethesda Restaurant Week @ David Craig

I've wanted to try David Craig since it opened a couple of years ago, and now that we're in the midst of Bethesda Restaurant Week, Monday night was an opportune time to check it out. They didn't offer the entire menu for RW but still provided us with a decent selection of appetizers, entrees, and desserts to choose from. For the first course, I went with the Shepard's Pie with Duck Confit after finding out that the kitchen had run out of the mussels appetizer. The duck was warm and moist and topped with a really good mashed potato blend and gorgonzola cheese. One of the more unique appetizers I've tried but it was definitely worth it. I ordered the Gulf Shrimp with house-made noodles for my entrée and it proved to be an excellent choice. The portion was reasonably sized and included six shrimp seasoned with garlic, chili, white wine, and parsley.

Kim and Brian both ordered the salmon filet but it arrived at a lukewarm temperature. The waitress apologized for the error, brought it back, and offered a complimentary glass of Pinot Nior to the table due to the inconvenience which was a very nice touch. No one complained about that, that's for sure! For dessert I went with the toffee bread pudding. It was incredibly rich and topped with homemade vanilla ice cream and drizzled with caramel. Again, I was very satisfied and it was a great ending to an overall superb dinner. The service was excellent, our waitress was attentive, and the food was top-notch. If you haven't been to David Craig yet it's definitely one of the best choices for a Bethesda RW destination.

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