The contemporary British gastropub offers farm fresh fare for spring.
By Katie Test
Againn has done it again, if you will allow me the pun. Chef Wesley Morton has crafted a new dinner menu of spring favorites, including all the usual seasonal foodie favorites like asparagus, lamb, ramps and more.
Againn‘s early spring menu is considerably lighter than the previous season’s winter menu, and the arrival of sunshine and springtime enable Chef Morton to more easily integrate even more locally-sourced food than before.
Outstanding mains like the skate wing are fresh and light compared to old standby favorites like bangers and mash. The asparagus dish is served with a warm egg, a layer of cheese and a side of greens. The squid starter pairs seafood with chorizo for a playful ragu.
The spring also brings whole fish roasts, served deboned but with head and tail. I loved the newest iteration of Morton‘s bubble and squeak – an silly name for a mashed potato cake dish mixed with spring greens.
My favorite new restaurant of 2009 has certainly entered 2010 with a flourish. Stop by and try it for yourself, Againn is located at 1099 New York Ave., NW near Metro Center.