Jacques Van Staden has returned to the Watergate as chef de cuisine to woo you. Van Staden arrived in the United States at age 19 after serving in the military in his native South Africa. After eight months working as an assistant cook and guard at the South African embassy, he set his sights higher, deciding he wanted to work at the Watergate with chef Jean-Louis Palladin. That began a wonderful period of learning for me. Whether or not you love your companion, you will surely feel affection for the flavors Van Staden creates at Aquarelle.
Choices are many and varied for all courses here.
One reason I'm so excited about procuring quality special products from smaller producers is that their products deserve to be, and can be, the focus of the dish. Swope's vegetarian dishes are real standouts. A recent vegetarian entree brought together asparagus baked with brie phyllo, sherried sweet potatoes, roasted roma tomatoes, smoked corn pudding, a roasted root vegetable salad and wilted spinach. Appetizers such as grilled lamb and dried cherry sausage and the red chili duck quesadilla with grilled pineapples and red onion are truly infatuating. With such great food, you may not focus on the fun, modern atmosphere smack in the middle of the MCI Center neighborhood downtown.