Bodega: Washington, D.C., USA
I believe, in Spanish, that the word bodega means “neighborhood store”. However, in DC, particularly the nightlife of the Georgetown area, this Bodega is more than a store. It serves up some moderately scrumptious tapas and is an apparent hot spot for not just happy hour, but a night out on the town for drinks, particularly…sangria. While I abstain from the alcohol, I did swing by here to take Momma L. for a little feast. We both needed a pick-me-up from some pretty hefty news that day, and what way to take the mind off a few things other than a good meal?
I have to admit that for Georgetown and for DC, I was not impressed. The last place that I came to eat tapas in this city was Estadio. That, by far, won the paper plate award for tapas. For some reason however, I had a recollection of having had some good food at Bodega in the past, roughly five or six years ago. Perhaps at the time, my foodie tongue was at a noob stage and so I couldn’t discern the difference between good tapas and bad tapas. Or perhaps, I had just never had the chance to eat good tapas and therefore thought that it was good tapas!
However, we did order up a few dishes that night that had a few plates which differed from the norm a bit. I’m going to try and do a different kind of summary for these plates to see if it makes reading a bit easier. If it is, I hope you’ll be kind enough to leave a comment and let me know if you prefer format or the previous format I was always using.
Pan Con Tomate: thin sliced baguette with fresh tomato paste, topped with jamon iberico.
- light flavor, yet filling
- hearty and generous toppings of jam
- full of flavor yet not too salty
Bacon Wrapped Dates: battered, wrapped dates with bacon
- moderately breaded
- breading masks bacon flavor but tones down sweetness of dates
- breading is somewhat like fried mushrooms, it’s not battered, slightly heavy
Seared Scallops: two seared scallops with a scoop of mashed potatoes
- overly salty: Momma L had to eat bread with the scallop
- mashed potatoes (are you kidding me?!)
- $11 for two scallops = too pricey, especially if it’s over-salted
- scallops were over-cooked = double boo.
Beet Salad: baked fresh beets over greens with goat cheese
- good amount for the price
- beets were not overcooked, well paired with the cheese
- one of the lightest yet freshest tasting things on the menu
- first time I’ve liked eating beets, ever.
Calamari: lightly breaded calamari slices
- scanty amount for the price
- goes well with the overly-salted scallops though (HA!)
I would say that if I ever chose to go to get tapas in DC again, I would definitely opt for Estadio over Bodega. The ambiance is nice, if you are going for that boozy, dimly lit and incredibly loud restaurant. Not to mention, we had to sit at the bar and the bartender did not refill our drinks once even though the bar was supposed to be full-service. Triple boo.
All in all, a summary:
- pan con tomate: ***.75 (3.75) stars
- bacon wrapped dates: *** (3 stars)
- seared scallops: *.5 (1.5 stars)
- beet salad: **** (4 stars)
- calamari:** (2 stars)
If you want to check out Bodega on your own trip to DC, you can find them here:3116 M St NW Washington, DC 20007
Until next time, bon apetit!
PS What type of jam was served with the tomato and jamón on baguette?
I don’t believe this dish had jam served with it to be honest. It may have been too dark for me to see anything, but my tastebuds only got jamon y tomate. The tomato paste though was something to be reckoned with as it was thicker than just regular ol’ mashed up tomatoes and didn’t make the bread soggy. Is there normally jam served on this dish in España?
I have never had jam on this dish… BUT: jam is very popular in Spain, especially low-sugar, homemade jam. I would enjoy this dish very much with a fig or ginger jam, or even a drizzle of honey, to counter the salty meat. Best, Shanna
Vera, Yummy. I love little Spanish bodegas! They are small stores that focus on selling delicious wine, like Rioja. Yum. The beet salad sounds amazing, and I am a sucker for dates. I like mine stuffed with a salty chevré or Roquefort, a pistachio and drizzled with honey. 🙂 What a neat experience… Thank you for sharing. xx Shanna
I may have to to try out your recipe for stuffed dates. The cheese and date pairing sounds scrumptious! xox*
Great with manchego, too, if we want to be Española… 🙂
yessss…manchego is my favorite! I do have a quince jam, maybe if i can get a recipe for the tomate, i will pop on over to WF or TJ’s for some manchego. Good call Miss S!