|Photo: Jessica Greene|
Vinophiles can count on Ruta to ferret out delicious, well-priced choices for his frequently changing list. Given the near 100 degree weather, we picked a delicate rosé. A chilled pea soup started the meal, and accompanying it was a basket of Ruta’s marvelous, house baked breads - well worth the three dollar charge and calories.
His iconic truffle cheeseburger and hand-cut fries were served, temptingly, at the next table, but we could not resist his seasonal soft-shell crab dish. Crunchy, crispy crusted and bursting with juicy freshness, the crustacean was complemented by grilled Virginia cabbage, fava and pea shoots, and sweet and sour hazelnuts. There were many other late spring enticements on the menu, and since summer’s local bounty will bring new choices, we’re already planning to get back there soon.