kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Strawberry Fields Forever...and hold the pulp

Last evening I headed to Restaurant 3 in Clarendon for a sneak peek at their fall menu. (It's kind of hard to think fall when it's 90 degrees outside...but several dishes, including the Mero--Japanese sea bass--with spring pea risotto, were to die for.)

We had some lovely J. Winery bubbly and Gloria Ferrer Pinot Noir with dinner. During cocktail hour, two fresh options were passed. Their featured "Farm to Glass" drink, the Clarendon Peach, featured bourbon and peach puree. Fresh tasting indeed, but it was a bit too pulpy for me. But then again, I seek out pulp free OJ at the grocery store--can't stand that mushy feeling in my mouth. If I were making it, I would have strained it first. But that's just me. :-)

A better choice for me was their Strawberry Fields (and being a huge Beatles fan I just had to smile inside every time I took a sip...) This cocktail mixed Absolut Citron, Cointreau, Strawberry-Lemongrass puree, and a squeeze of lemon. Blessedly unpulpy, this drink was light, fruity and lemony--a great late summer sipper for a warm evening.

In a sea of other options, Restaurant 3 is a welcome addition to the Clarendon neighborhood.