A few weeks ago I read in the Washington Post about this pop-up dinner series that brings amazing chefs and top mixologists together to assemble amazing tasting menus for a short run of small dinner parties. The No. 68 Project began in London and recently moved to DC. I was very intrigued, but a little ambivalent about the highly curated application process. Fortunately, my friend Manpriya does their PR and extended me an invite.
I enjoyed a lavish 7-course menu prepared by Chef Frederik de Pue, paired with delicious and intoxicating cocktails crafted by Owen Thomson, of Minibar fame. I wanted to blog about the dinner, but I’m not a food writer and didn’t think that I could properly express how I felt about the food, drink, and atmosphere. Fortunatly, one of the guests was a writer for the New York Times who wrote about the evening in last weekend’s Style Section. So I’ll defer to him.
As we finished over fromage blanc ice cream and a gingery speculoos flan served with a chartreuse-laden hot chocolate, a little fatter and much tipsier, the meal and the topic came together. “How do I keep you out of my browser history?” Scott Reitz, a writer, blurted at Ogas. I didn’t hear anyone cop to Ogas’s findings outright, but from a chorus of chuckles and a few blushing faces, No. 68 had done its job. The evening was delicious, potent and maybe a bit embarrassing.
