In my life, I have had many fine meals. I consider myself a connoisseur of most things foodie. But last night, I realized I had never truly experienced a meal before. For my anniversary my girlfriend and I went to Saul in Boreum Hill. Dinner started off with a lively discussion with our waiter about tannins and types of bodies and bouquets of wine, and finally we decided on a lovely Post Scriptum Douro. As we began, we were surprised with a divine peach gaspacho. It had a nice kick to it, but perfectly smooth, with a hint of basil. The we shared the Duck Confit appetizer with grits and wilted greens. The meat so so tender it practically melted on my tongue! My girlfriend then ordered the lamb special, a pan seared leg of lamb and a grilled lamb chop. It was served over a pea puree with grilled ramps and roasted fingerling potatoes. It was some of the best lamb either of us have ever tasted. I ordered the chicken special, which was a buttermilk sou vie chicken breast served on top of an herbed garlic potato puree with wild mushrooms and some sort of greens. This was the star of the entrees. It was perfectly tender and juicy, with a hint of spiciness from the garlic in the potatoes. I barely ever order chicken out, but this was an awe inspiring dish. We then ordered the rhubarb tart and the baked Alaska for dessert. The rhubarb tart was, well, tart. It paled in comparison to the baked Alaska. It was perfectly warm and crisp on the outside, with perfectly softened ice cream on the inside, with a decadent chocolate cookie on the bottom, served with a smoky caramel sauce. Upon my first bite all I could say to my girlfriend was ""eat this now."" It was so good, so unbelievably delicious, we even ordered a second one! All in all this was the best dining experience I have ever had. The wait staff were knowledgeable and available without being pretentious or over bearing. The setting was small enough to be intimate but big enough to feel comfortable.
Pros: Ambiance, Service, Wine List, Duck Confit, Lamb, Sou Vie Chicken, Baked Alaska
Cons: Price (but worth it, really), Rhubarb Tart