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When it comes to lunch, I’m usually an eat-at-my-desk kinda guy. It’s not often I have time for an hour-long meal. Heck, rarely do I have time for a trip to the salad bar at the Whole Foods near my Foggy Bottom office.
But when I got word of a new bar menu from Bibiana chef Nick Stefanelli, I cleared my calendar and schlepped over to 12th and H streets NW, figuring the 20-block round-trip walk from my office justified the tasty offerings.
There’s a pretty solid variety of dishes on the new menu (available at the bar only), but two in particular caught my eye. The $10 pork skins topped with shavings of black truffle and parmesan were crisp and not too greasy. There was just the right balance of truffle with the salty pork skin. The $8 lamb ribs glazed in sherry vinegar and soba had a balanced layer of crispy skin, meat, and fat (which is the best part of this dish).
Other new bar snacks include arincini (rice fritters) stuffed with pork ragu and spicy provolone, fried baby anchovies with a cured lemon dipping sauce, sweet and sour cippollini onions, and fried chick peas with chile. The dishes range from $4 to $8 and are available for lunch until 3 p.m. or dinner.
While you’re sitting at the bar, you should also try one of Bibiana’s 25 Cocktails of Christmas. The restaurant is counting down to the holiday with a different seasonally inspired cocktail every day until Dec. 24. (Today’s drink: “Francesca” with Hayman’s Old Tom Gin, creme de violette, Luxardo Maraschino, and lemon.) I’m sure our bosses wouldn’t mind if we had just one, or maybe two of these during lunch. ‘Tis the season!
Photos by Russell Warnick