A fortune cookie was a fitting last bite for a pop-up dinner that featured duck three ways with scallion pancakes, lettuce wraps and sticky hoisin sauce as the main course. The fortune waiting inside announced that “Hazel” would be the forthcoming restaurant from the evening’s chef, Rob Rubba. Rob most recently cooked at Tallula, the Neighborhood Restaurant Group (NRG) spot that closed in Arlington. The purpose of the “Prelude by Rob Rubba” pop-up was to introduce diners to the fresh NRG concept he’ll open later this year. The location is still being determined.
We snapped Rob with NRG’s Jeff Faile, who was on hand to mix cocktails at the Saturday dinner held inside the Dolcezza Gelato Factory. Also on the menu: Grandma’s zucchini bread with foie gras and chicken liver mousse; yeasted duck broth; and winter greens with duck vinaigrette. Rob's crispy duck wings coated with seeds, spices and honey stole the show. He tells us they get their crispiness from being fried in potato starch and a little vodka. Diners can expect Hazel to further showcase Rob’s modern American cuisine that pulls inspiration from global cuisine.
