Cooperative Living May 2017 - 31

At Bistro L'Hermitage, each table is beautifully
presented with fresh flowers and has its own
china pattern. This is one of many, many
special touches that fill the restaurant and
elevate the dining experience. Pictured are,
from left, owner Youssef Essakl and Dawn
Burkart, head chef.
exciting and the taste
outstanding. At this
point, there is no
question, I must return
and try the dinner menu.
While I know I could
enjoy L'Hermitage as a
single, a restaurant this
good needs to be shared,
so on my return visit,
we have a table of four
of my favorite dinner
companions.
We start with
selections of lobster
bisque, French onion
soup, and fried crispy oysters. As soon as
those dishes are removed, we're served
sautéed large scallops in a soy and honey
reduction sauce on a bed of roasted
miniature Brussels sprouts. With appetizers
this good, you're tempted to " reorder " and
just call it quits. But, we are here to do
serious work, so we venture on.
As a main course, we order entrées of
hanger-cut steak, filet mignon, both
cooked with a red wine sauce, sautéed
almond trout, and, believe it or not, veal
calf's liver cooked in a rich sauce and
caramelized onions. The liver is so tender
I cut it with my fork! You
guessed it, having read other of
my reviews ... I try each of the
entrées and conclude I could
have been happy with any entrée
ordered by my table companions.
At this point, we are all pleased and content.
However, it's very difficult to visit an
authentic French restaurant and not try
dessert. Omitting this course would be an
act of gastronomic misbehavior I could not
justify. Youssef understands this dilemma
and brings us his sampling of a heavenly
crème brûlée, chocolate mousse, lemon
tart, and various fruit sorbets with delightful
coconut! This is what Hemingway meant
about finding romance in food.
Youssef is very fortunate to have Dawn
Burkart as his head chef. Dawn came with
Youssef from the Watergate and he describes
her as an extremely talented, artistic chef.
Based on our excellent selections, no one
at our table would disagree. After all, as
my grandmother would say, " the proof is
in the pudding. " A word of advice, do not
go alone to L'Hermitage just to enjoy a fine
meal. More importantly, go with someone
where you can share a rare, fantastic
dining experience you will never forget.
The best part of this job is that I learn
something new and exciting with each
restaurant visit. However, with this visit,
I feel I earned my Ph.D.! Youssef offers his
guests an appreciation through having the
epitome of hospitality with such efficient,
well-mannered employees. Thank you,
Cooperative Living readers, for encouraging
me to visit Bistro L'Hermitage.
Bon appétit, and always, be of
good cheer! 
Clockwise, from bottom left: Sautéed
large scallops in honey and soy reduction;
lobster bisque; raspberry, coconut,
orange sorbet; filet mignon with red wine
sauce; and trout with champagne risotto.
Cooperative Living May 2017

Table of Contents for the Digital Edition of Cooperative Living May 2017
