Hyatt Hotels & Resorts launched an effort to create local and sustainable menu choices–and they are succeeding. A GMF-worthy choice is a very unique blue cheese cheesecake, served with Meyer lemon curd and strawberry ice cream frozen with liquid nitrogen. The blue cheese is surprisingly mild but it is complimented by the sweet, complex flavors of the lemons. Pink and fruity, the strawberry ice cream is a velvety smooth texture, and it rounds the dish. Finally, white chocolate and lavender adds texture and crunch to the creamy dessert.
- Blue Cheese Cheesecake: Meyer lemon curd and strawberry ice cream frozen with liquid nitrogen;
- Salted, Smoked and Cured: smoked salmon rillette, on grilled rustic bread, shaved red onion, and lemon cream;
- Hearth and Grill: fennel dusted salmon, crushed peas, fennel, frisee salad and lemon confit;
- Sugar and Spice: bourbon pecan pie, with Texas pecans and whipped cream.
The local ingredients we are so fortunate to have access to, prove to create a delicious menu at Cure Bar & Bistro.
Cure Bar & Bistro
Grand Hyatt Washington
1000 H St NW
Washington, DC 20001
Photo courtesy of Cure Bar & Bistro
Amanda Jane has been with GMF since 2011. She took a leap across the pond to settle down in Dublin, Ireland. This native Upstate New Yorker started her food adventures with beer and pub food and has since graduated to tasting menus as Three Star Michelin Restaurants. But living in a pub town, she still enjoys a cold Guinness and humble Irish lamb stew.