It's not just a cheese cart at Menu MBK. It's a cheese chariot. Order it, and a harnessed stallion will approach at the whip-crack of a shirtless, muscular centurion ... okay, sorry, no, it's actually just a cheese cart with a really awesome name. But if you'd like to end your dinner with some camembert or Stilton, you should definitely tell your server, in your most dramatic voice, to summon the cheese chariot, because that would be fun.
The cheese chariot ($18 for five cheeses) is served in the BistroBar portion of chef Frederik De Pue's three-part restaurant, which replaces Azur. The BistroBar, which opens Thursday, is on the top level of the four level restaurant, and it's the only place the chariot will be available, mainly because it can't go down the stairs. If you'd like to take a little piece of the cheese chariot home, all of its selections are for sale in Menu's ground floor market, which opened last week.
The third installment of Menu MBK is the six-seat chef's table that De Pue will launch Feb. 20. As we previously wrote, the five-course, $65 tasting menu will be built on a rotating array of five ingredients. First up: rabbit, Dover sole, eel, leeks and chocolate. The form each ingredient takes will change frequently, but one dish diners can certainly expect to see is waterzooi, a Belgian stew.
"Waterzooi is from my city, Ghent," De Pue said. "I will have to do it one way it another."
Menu MBK, 405 8th Street NW. 202-347-7491.