Answers from Our Experts (1)
With an organic farm on the property, the chefs at The Inn at Dos Brisas in Washington, Texas, are able to craft some of the most creative, seasonally focused food in Texas. Chef Raj Dixit, who is at the helm of the restaurant, uses handpicked herbs and heirloom vegetables as he creates mouthwatering meals that change as often as the produce is picked. Guests of the Forbes Travel Guide Four-Star hotel shouldn’t expect to ever have the same dish twice. As such, it’s nearly impossible to pick the five best things to eat; however, here are a few things we recommend:
1. Creative cuisine. Dixit likes to present his food in a modern, innovative way, so expect to see unique use of flavor and applications at the restaurant. As a recent starter for the multi-course tasting menu, he poached Copper River sockeye salmon in olive oil, then topped it with tiny scoops of a soothing cucumber sorbet and a refreshingly tart and creamy fromage blanc sauce. For lunch, he took a homely brisket sandwich, topped it with sottocenere and served it with fried pickles and homemade ranch.
2. Get the burger. An overnight stay at The Inn at Dos Brisas includes a complimentary three-course lunch. The deconstructed burger during one of these was a patty of rich Texas beef served on a crunchy, homemade roll with the toppings — lettuce, pickle, tomato, mayo and ketchup —spread out around the plate. Served with light and crisp tempura onion rings, it was one of the best burgers we’d had in a while.
3. Farm fresh and flavorful. Expect to see the farm’s produce used in every course. Dixit often makes use of the same item in many different ways, revealing diverse elements of the flavors. A recent intermezzo course included housemade sangria with garden watermelon; in one application watermelon juice was frozen into an ice cube to chill the drink, in the second, two watermelon cubes were speared on a fruit cabob, adding a crunch of refreshing flavor.
4. The best bloody marys. Both the chef and bartenders like to make the most of the bountiful produce found outside the restaurant’s doors. During the summer months, more than 60 varieties of heirloom tomatoes grow inside the 7,000-square-foot greenhouse. Bartenders use them to create an earthy tomato juice for a divine bloody mary with heirloom tomatoes and pickled vegetables.
5. The restaurant’s brunch. If you’re staying at the inn on a Sunday, brunch inside the restaurant is a must. Resist the temptation to lounge in your hacienda (you can enjoy the delightful breakfast that’s delivered to your room on another morning) and make your way to the restaurant. The brunch at the inn was one of the best we ever had. The fried chicken with creamy mac and cheese washed down with a bloody mary was sensational. The kitchen will also start you out with a variety of heavenly baked goods, including croissants, scones and muffins.