Whether you’re planning a pre-theater dinner, a cocktail on the patio people-watching, or a casual weekend brunch, Logan Tavern is the perfect destination.
Location: Logan Tavern located at 1423 P Street NW in the Logan Circle neighborhood of Washington, D.C.
Menu: The menu highlighted American cuisine with a modern twist. For example, the chef added a spicy curry sauce to the all-American meatloaf. He transformed a traditional American hamburger into a lamb burger with caramelized fennel, tomato, and feta cheese with spicy harissa.
The menu indicated vegetarian and vegan dishes. One vegetarian offering was the butternut squash and goat cheese ravioli with oyster mushrooms, sauteed kale, and a brown butter sage sauce. Another was the cauliflower steak that was citrus and herb-brined, with romesco, capers, and sauteed kale. Pomegranate seeds to gave it a pop of freshness.
Thoughts: The server asked, “Have you eaten with us before?” When I replied that we hadn’t, he proceeded to tell us about the restaurant’s Eatwell Natural farm. Logan Tavern is one of those restaurants that in a short five-day trip we returned to more than once, the food was just that good. I believe their 13-acre organic farm in La Plata, Maryland makes all the difference.
They grow a variety of seasonal fruits and vegetables without pesticides or chemical fertilizers. Their farmer, Alli Steger, uses techniques such as composting, mulch, cover crops, and crop rotation to improve the farm’s soil naturally. The restaurant’s organic materials return to the farm and are composed, full circle, farm-to-table-to-farm.
One of my favorite dishes was the greens and apple starter salad made with red leaf Bibb lettuce. It wasn’t a typical starter salad. Julienne-cut Granny Smith apples added dimension, while Parmesan cheese provided a touch of saltiness. The pomegranate seeds gave crunch and a pop of color. The vinaigrette brought all the components together.
Another favorite was the ten-ounce Logan Tavern grass-fed burger that came topped with American cheese, bacon jam, and brandied mushrooms. A smear of garlic aioli moistened the bun. The Hamburg bun wasn’t the usual bun, as it had a baked onion topping for additional flavor. The burgers came with fresh hand-cut fries, none of those frozen fries here.
I had two favorite desserts at Logan Tavern. My strategy was to order one favorite and convince my dining companion to order the other one so that I could have “just a taste” of my second favorite. My first favorite was their signature dessert, the mango key lime pie which is a smooth, creamy custard in a cinnamon graham cracker crust. The second was the apple walnut cake accompanied by bourbon apple sauce, vanilla ice cream, and whipped cream.
On the weekend brunch, they are famous for their Bloody Mary bar. While my experience with Bloody Mary’s is somewhat limited; the horseradish-infused vodka made a delicious cocktail. Some claim Logan Tavern has the best Bloody Mary’s in Washington, D.C.
Price Range: Starters range from $12 for the crispy cauliflower or the empanadas to $25 for the large ginger calamari. Mains range from $17 for cauliflower steak to $29 for the prime New York strip steak. Burgers and sandwiches begin at $14 for the portabella and eggplant sandwich to $18.50 for the Logan Tavern signature burger. Sides range from $4.50 for hand-cut fries to $6.50 for the macaroni and cheese. A cup of soup is $5.25, and salads begin at $8 for the greens and apple salad to $11 for the stacked Bibb, winter, or kale salads. Desserts range from $8 for the mango key lime pie to $9.50 for the flour-less brownie sundae. Dinner for two runs about $50 including tax and gratuity.
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