Chris Jakubiec took over the top toque position at Plume in The Jefferson hotel this past April. The former vegan, who now "eats foie gras and sweetbreads with the best of 'em,” attended the French Culinary Institute and cooked all over the country from 44 at the Royalton in NYC to Ivy in San Diego. These are the dishes he turns to when he's off the clock.
1. Chocolate mousse cheesecake from Junior's in NYC. What else can I say? Best cheesecake I've ever had. Usually when I visit the city I go through Grand Central and make it a point to hit their counter there, but have recently used their mail order. I know, mail-order for a chef, but really nothing compares for me.
2. Fried shrimp and pork Thai spring rolls from Pilin Thai. I order these every time I go (right down the street from my house), and if given the chance, could probably eat about 10 of them. Thai food is one of my favorites.
3. Yucca fries from La Caraquena. Being such a fan of tubers (I love anything with potatoes) I fell in love with yucca the first time I tried it while working under consultation of Claude Troisgros in NYC and Miami. We used to cook and mash them, mix with cooked and mashed potato, freeze, cut into large fries, bread and deep fry. Totally molten in the center. These are more traditional yucca wedges, but they fry them to a perfect crisp on the outside and serve them with a really spicy kind of salsa verde with lots of jalapeno.
4. I do love the ice cream at Lazy Sundae in Falls Church. They have some great flavors that change on a fairly regular basis and one in particular is so good, but soooooo sweet. Bright blue ice cream with a marshmallow swirl. I believe it's like a cake batter ice cream, and called "Blue Skies".
5. Since every other item is really bad for your body but good for your soul, I guess some veggies are in order. My favorite salad is one that we actually serve here at the restaurant, but I have done different versions at different restaurants over the years. It is composed of baby vegetables, both shaved raw and cooked very gently. Finally dressed with chopped herbs and verjus. Tastes very fresh and clean and the vegetables can be seasonal, using only what is at its peak freshness. You can find this kind of salad all around the District, but can also make it at home too. Chop't is a good and easy option.
Where do DC's top chefs eat when they're not on the clock? Find out in CHEF 5 BITES.
Where do DC's top chefs eat when they're not on the clock? Find out in CHEF 5 BITES.Where do DC's top chefs eat when they're not on the clock? Find out in Where do DC's top chefs eat when they're not on the clock? Find out in