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Note: Grüner Veltliner–the Perfect Accompaniment to Dinner At An Austrian Cafe

16 Sep

A very quick post on a wine I might forget otherwise. I took a friend out to dinner at Leopold’s Kafe a week or two ago.  Leopold’s, which is a modern Viennese-style cafe/bar/restaurant, is one of my favorite places in DC: it offers very well-executed, delicious food at reasonable prices, as well as outside seating and the best Euro eye-candy you can find in Georgetown.  It is especially good for brunch or dinner and is a great place to take a date, parents, or people you wouldn’t want to entertain at a TGI Friday’s.

I had the steak frites, medium rare.  The “steak” in question was skirt steak, which is often used to make carne asada.  It wasn’t the most tender cut of meat, but it was tender enough and very, very flavorful.  It came with what I took to be caramelized shallots and a sort of creamy chimichurri on top, as well as Leopold’s breathtakingly good frites.  She had the roasted chicken which came with potatoes, warm escarole, and some sort of mustard sauce.  Both dishes were very good and very filling.  After dinner we shared a topfentorte (cheesecake with passionfruit gel, mango, and berries) and each had a kleiner Brauner, which is basically like an Austrian machiato.

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