Time to Social-ize


Social’s savory spin on the traditional Louisiana pastry, the Beignet.

Brace yourselves people… I’m about to gush. Last Saturday I went to Social – a new D.C. restaurant located at the north end of Columbia Heights. Social is the first lounge-y, Dupontish-style joint to venture north of Columbia Road, but it thankfully forgoes the snooty downtown attitude in favor of warmly welcoming waitstaff and hosts, and a design that encourages you to stay and hang out all night (and get Social – get it?).

The service was superlative, the lounge-y setup is comfortable (think low lights, candles, comfy black couches and chairs, softly stuccoed walls, and plenty of cherry wood tables to rest your drinks and food upon), the drinks were fun and dangerously delicious, and the food … the food was incredible.  Period.

The food is Creole/Cajun and Asian fusion inspired. This is a serious claim to make in my estimation – as much of my mother’s family hails from Louisiana.  I get pissed when restaurants purport to be Creole or Creole-inspired and then fail to come through with the requisite creativity and spicy zestiness that typifies Creole cooking. But Social delivers creative menu items ranging from meatball pomodoro sliders (a large portion of which our group scarfed down in less than five minutes) to “Mud Bug” Beignets (the crawfish fritters, pictured above. Sometime ES blogger Edubs described these fritters as shredded and deliciously spiced crawfish goodness, surrounded by a lightly fried batter). Edubs also fully enjoyed snagging bites of her husband‘s Sonoran Mahi Mahi Tacos — corn tortillas filled with an unexpectedly intricate blend of southwestern, Mexican, and south pacific flavors – the crisp citrus tones of the grilled and marinated white fish were accented by jalapeño cabbage and mango salsa and were topped with tomato and garlic sauce.

The menu is organized in a really interesting fashion.  It’s built to handle parties of varying sizes.   You can order 3 different portion sizes, which was perfect for our birthday group, as we waxed and waned in size throughout the night.

More stories about gorging on cheftastic kitchen creations and dodging skeezey dudes after the jump…

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