Farrah Olivia is fine dining without the stuffiness. No jackets, ties, or designer watches are necessary to eat there. They take all kinds and all kinds should be going.
After ordering, we were treated to a tiny morsel which was described as a black bean fritter. The fritter sat atop what I can only describe as an orange sauce. I didn't know what it was and don't remember the explanation. All in all, the fritter and it's perching sauce were tasty.
As an appetizer I had the vanilla poached lobster. A mountain of foam covered several delicious pieces of lobster which sat on a bed of tapioca risotto surrounded by a lobster bisque. Fantastic.
The main course was juniper cured quail. The quail was stuffed with chorizo and cumin and some other flavors and sat atop a celery root puree. I could definitely give the celery root puree a pass, but the stuffed quail was awesome. I was a little worried about having to dig through bones, but the only bones that were served on the plate were little tiny quail drumsticks that were hilarious and easy to maneuver.
Dessert was called a gingerbread trifle. 3 pieces of gingerbread intertwined with cranberries, pears, creme fraiche, and a red hot cinnamon sauce (their description). Really good.
After dinner, to thank you for dining with them, you are served three tiny desserts: a marzuipan cookie with pine nuts, a chocolate truffle, and a raspberry jelly cube.
Awesome.
600 Franklin St
Alexandria, VA 22314
black bean fritter (complimentary)
vanilla poached lobster
juniper cured quail
gingerbread trifle
petit fours (complimentary)
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