Best sweetbread in DC area

[Ericandblueboy]

After watching last week's Top Chef, where Richard and Stephanie both made sweetbread, I'm tempted to try this offal again. Where can I find some tasty sweetbread (for a sweetbread beginner)?

[Indy 67]

Restaurant Eve -- including The Bistro -- is quite well known for its sweetbread dishes. However, if the menu choice is the preparation with Smithfield ham vinaigrette, I recommend you give the sweetbreads a pass. (I can't swear that it was Smithfield ham. It may have simply been country ham or some other equally salty-style cured ham.)

I love sweetbreads. Combine my own enthusiasm with Restaurant Eve's reputation for doing sweetbreads well and my disappointment with my dinner was crushing. The saltiness of the ham so overwhelmed the delicate sweetness of sweetbreads, I might as well been eating a cup of vinaigrette only.

[chriscatva]

Well, recently I had wonderful sweetbreads at The Inn at Little Washington -- "Veal Sweetbreads Braised in Ruby Port on Pappardelle Pasta with Huckleberries and Virginia Country Ham". A beautiful dish. The ham was not over-salty and was really more of a flavoring touch, the pasta -- homemade of course -- was delicate -- and the touches of port and huckleberry really complimented the sweetbreads. (However, I'm sure there are less-expensive ways to experience sweetbreads -- and no doubt closer to home :-). I just can't think of where else I've had them in the area, though.)

The other really great sweetbreads I've had were at Laserre in Paris (as in France), 20 years ago, but anyway...

[weezycom]

It's been several years, so maybe someone else can chime in, but I enjoyed the sweetbreads at Chez Andre in Alexandria.

[Julie G]

Just wanted to give a more recent update on the sweetbreads at Chez Andre. Like you, weezycom, I'd eaten there years before and had no real complaints. However, things have certainly changed. My husband and I ate there a few weeks ago and I ordered the sweetbreads. I was amazed....at how BAD they were. Tough, overdone, coated in a gloppy, congealed, brown gravy. Startlingly bad. Frankly, the whole meal was a terrible. We ate very little and got out of there as quickly as we could. We didn't even complain (which is unusual for me. I'm usually quite vocal when presented with such bad cooking). I guess I just didn't really know where to start...

It sounds like this place is going down hill...too bad because it would be so nice to have a local french restaurant serving good bistro fare. One wonders if they own the building and exist on the patience and dulled palates of a group of regulars.

[monkeyrotica]

I'll second the sweetbreads at Eve. The version I had didn't have ham, but a light creme reduction sauce. Simple and elegant.

[Indy 67]

One more thought...

I'm of the firm belief that if you want to eat a specific dish, the best strategy is make arrangements in advance with a restaurant. Identify a restaurant that appeals to you and is likely to prepare the dish well. I'd put any competent French restaurant (e.g. Marcels or Bistro Bis) or any head-to-tail restaurant (e.g. Restaurant Eve/The Bistro or 2941) in that category. Make your reservation and speak to the manager in person about your sweetbread hopes. We've done this several times with spectacular results.

[Ericandblueboy]

What's your favorite preparation of sweetbread? Sauteed? pan-fried? roasted? seared?

2941 had this on their tasting menu:

"ROASTED VEAL SWEETBREADS - polenta, rosemary, ramps"

Does that sound good?

[Indy 67]

I don't think I've ever had roasted sweetbreads; I think the preparation has always been sauteed. But I would be willing to try any preparation from the new permanent chef at 2941. My husband and I did the tasting menu there in mid-March, about two months after the new chef arrived, and we loved our meal. (I think I posted a review of that meal. If you want a sense of both my taste and the chef's style you could search this board for my review.)

[ktmoomau]

Blue Duck Tavern had really good sweetbreads when I was there.

2941 had an incredible version under Scott Bryan, but I haven't been able to get back out there to try the new chef.

I don't think I have had them at Marcel's but with the quality that they prepare other meats and dishes, I bet theirs would be excellent.

[richmondfoodie]

the willard room!

[cleveland park]

I had awesome sweatbreads at proof when it opened, not sure if its still on the menu

[Ericandblueboy]

I will try some and report back. In the mean time, if anyone discovers great sweetbread, please post it so we all know where to find it.

[Ericandblueboy]

Went to Vermillion for dinner tonight, and they had veal sweetbreads , wild spinach fettuccini, morel mushrooms & early spring asparagus. It was a winner. It tasted nothing like the sweetbread I tried for the first time 6 years ago. It is kind of like chicken nugget, but much more tender. Another winner is the littleneck clams, squid ink taglierini, house made guanciale & saffron froth. I do love linguine with clam sauce and this is an interesting twist with the squid ink pasta. Not overly fond of the charcuterie. The other 3 dishes we had were 4 cheese ravioli, roasted path valley beets, fine herbs & toasted walnut froth, scallops & pork belly "vichyssoise" puree, leeks 2 ways, chowder froth & red wine, ocean trout pearl barley "rissi bissi", virginia ham & pea tendril pesto. They were all good, just not as good as the first two dishes. Our waiter was extremely knowledgeable. Very interesting to hear him explain how every dish was prepared.

[Indy 67]

I'm drooling just reading your list of foods! Sounds like we've got another winning head-to-tail restaurant in the DC area.

What was on the charcuterie platter that didn't work for you?

[Ericandblueboy]

The charcuterie platter was fine, just nothing special. I was comparing it to a grand tasting platter that we had at a Mario Battali restaurant that cost $35. You can definitely taste the difference in flavor and quality. The salamis at Vermillion were much dryer, tougher, and more bland. The platter last night came with duck rilette, country pate, prosciutto, and 2 different types of salamis.

[Indy 67]

Glad your sweetbreads experience redeemed this dish for you!

Thanks for the useful information about Vermillion's charcuterie platter. Sounds like their version falls in the indifferent range rather than in the actively challenging range. At a recent meal at Incanto in San Francisco, the charcuterie platter included some country pate containing heart, kidney, and tongue and ciccioli, a salami described as Italian "scrapple." We liked the taste, but definitely thought the server provided too much information. Our dinner companions were unhappy on all levels.

[reiflame]

It was a while ago, but I had great sweetbreads at Ray's the Classics' bar. They were pan fried and served with a spicy mustard dipping sauce.