Room 11

3234 11 St. NW

Washington, D.C. 20010

202.332.3234

Hours:
Sunday – Thursday 5pm – 1am
Friday – Saturday 5pm – 2am

Located on the corner of 11th St and Lamont, Room 11 finds itself in the company of a dilapidated Laundromat and Arthur’s Grocery. Room 11 squarely represents the ongoing transformation of D.C., a contrast of new and old within feet of each other. Yet this balancing act extends far beyond aesthetics. With a food menu that constantly evolves, teetering on unpredictable, Room 11 fully embodies the change it represents: a clear commitment to evolution while retaining a sense of a traditional consistency.

The first thought that comes to mind when you walk into Room 11 is that it literally is the size of a room. And yet, despite the relatively small confines – and this extends to the micro-sized kitchen – the place has a warm feeling about it. Best described as “comfy”, Room 11’s size drives home the idea that it’s a neighborhood hangout not meant for the mass audiences of D.C. Of course, this implies that waiting to be seated is part of the trade-off but it’s a trade-off worth making.

Anxious to try a little bit of everything, I ordered the following:

1. Small plate of lamb and chorizo kofta kebabs with raita and Romaine Lettuce,
2. A charred cauliflower salad with garlic confit and tahini dressing
3. A share plate of Risotto with wild rock shrimp, lemon zest, and piave

Starting with the lamb and chorizo kofta kebabs, I was immediately impressed with how succulent the lamb was and how well the fatty elements of the chorizo balanced out the gaminess of the lamb. Lamb, especially when mixed with pork, has the tendency to overwhelm the palette. But in this instance the inclusion of Raita, a yogurt-based sauce, worked in direct contrast of the creamy fattiness of the kebab, creating a refreshing and, ultimately, calming element.

The charred cauliflower salad was the most surprising of the dishes. Cauliflower has a grainy texture that is sometimes hard to overlook. Room 11’s variation goes a long way to tame this characteristic. With the charred element providing a solid crunch, the cauliflower took on the pungent tahini dressing. Layered with the presence of the tame garlic confit, the tahini really transformed the cauliflower into a multi-dimensional vehicle of understated flavor.

Following in the remnants of the lamb and cauliflower, the risotto played it safe, developing familiar sensations. The risotto was cooked impeccably– which is no easy feat. The use of piave, a slightly sweet cow’s milk originating in the Piave River Valley region of Belluno, Italy, coupled with the lemon zest, created an aromatic profile most reminiscent of rice pudding. Unfortunately, the wild rock shrimp were lost in translation, but even that hindrance was easily overlooked.

Room 11 is a must. Everything from the décor, to the drinks, to the food is addressed with immeasurable focus. It is the sign of the times that such a place can not only exist, but also succeed in an area of Washington D.C. still on the fault lines of development. Regardless, Room 11 pushes the D.C. culinary envelope, luring you in with aesthetic but keeping you in your seat with real substance and character.

–Amendment202

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