Drinking D.C.: Martini Service at Requin

I returned to the Wharf recently to visit the newly opened D.C. outpost of Requin, the Mike Isabella restaurant (the original is in Fairfax).  I had visited Del Mar de Fabio Trabocchi not long before and loved the cocktails, especially the gin and tonic for two, as I reported here.  That was my first visit to the Wharf; I wanted to see what else was on offer in the way of cocktails in D.C.’s newest hotspot.

Requin bills itself as a “French Mediterranean” restaurant, and I wasn’t sure what that would mean in the way of cocktails.  Champagne-based drinks?  Cocktails of various European digestifs and aperitifs?

But no.  Well, maybe, but I didn’t look that far down the menu.  Instead I stopped at the headline – the restaurant’s “Martini Service.”  I should mention at this stage that I am a big martini fan – it’s as classic a cocktail as there is.  But it’s also a crowded field.  So while I make them at home a lot I don’t often order them out.  Here though a restaurant not only had a menu of martinis, but it was also the featured portion of the cocktail menu.  So I had to try it out.

The menu offers a selection of four different recipes, from the “classique,” which consists of the familiar gin, dry vermouth, and orange bitters, to the “evoo,” which is made from olive oil washed armagnac blanche, calvados, americano bianco, and dry vermouth.

I skipped past these, as well as the gibson (gin, pineau blanche, and pickle brine) and chose the 50/50:  half gin, half blanc vermouth.  (Plus lemon bitters – yes, so not technically half each of the preceding ingredients.  But you get the idea.)  I was drawn to this option because I’m usually pretty light on the vermouth in my martinis and wanted to mix it up.  And the gin is a house blend, which made the choice all the more intriguing.

The presentation of the drink is somewhat elaborate.  You receive not just the martini in the glass, but a refill on the side, sitting in ice.  Some assembly is also required in that garnishes (lemon peel and olive) are served on the side so you can pick which you prefer (or both, as I did):

I liked this martini a lot.   The flavors were very smooth.  I attributed this to the use of blanc rather than dry vermouth (but perhaps it was the mysterious house gin?).  The other benefit of this approach is that it doesn’t pack quite the punch of a gin-heavier martini.  At the same time, the refill probably offset that benefit; by ounces, this is really two martinis (or at least nearly).  As a result, I didn’t try the others on the menu.  But I plan to get back to try them out.

I should add that Requin is a beautiful space as well.  Like many of the new buildings at the Wharf, Requin’s has large windows that face the river.  On nice days you can enjoy the sights of a D.C. sunset, boats passing, or the buzz of pedestrian activity.  (As I write this, it’s 12 degrees outside, so it probably would’t be like that now, but spring is coming!)  And it’s a great stop before going on to a show at the Anthem, which is exactly what we did.  (Saw the Shins, who were fantastic!)

I will be back to explore the other martini and cocktail options at Requin and recommend you do the same.  And if you’re a martini lover like I am, stay tuned for the next few posts.  I have a couple of recipes I think you’ll enjoy!

Reservations available on OpenTable.