I travel a great deal for business so I tend to write about my dining experiences outside the Washington, DC area but last Sunday I met some business colleagues at Bazin’s and I was blown away by the food!

I was expecting a nice neighborhood bistro but what I encountered was a culinary experience. Chef Patrick and his wife Julie Bazin have created a dining menu with great taste, innovative recipes and fresh ingredients.

We started off with the wild mushroom soup, the chopped salad with roasted pistachios and the jumbo lump crab spring roll. Each appetizer we tasted was flavorful and innovative. The fresh lemon vinaigrette and the pistachios gave the chopped salad a unique flavor and texture. The soup was luscious. The crab spring roll was exotic in taste.

For our entrée we had the roasted chicken with coconut red curry sauce, the pasta bolognese, the pasta with sausage and smoked mozzarella and the maple-miso sea bass. Each main course had its own unique combination of tastes and was totally delicious. All Pasta and sauces are house made to perfection.

My red curry choice with basmati rice and broccolini was one of the best dishes I have had because the curry sauce was perfection and didn’t overpower the roasted chicken.

The dessert selection made in house was so tempting that I had to try. I am fan of any dessert with hazelnut, and decided to try the chocolate hazelnut bars, a gourmet “kit kat” bar. They melted in my both and I was speechless!

Basin’s is a great neighborhood restaurant which gave me an amazing culinary presence. I can’t wait to return and try the other dishes.