Co Co. Sala, the restaurant, themed around chocolate and coffee, is making a hard sell to be the kitchiest lounge in the area. At night they are a successful hot spot, but by daylight an entirely different experience. The restaurant is practically empty. You are the ignored trespasser of a child’s dream: dessert for lunch. There are no lunch entrees. Only desserts and drinks. Though the set up is ideal for a long afternoon treat while catching up with old friends, the enjoyment of a childhood fantasy lasts only a few minutes before the lack service becomes your nightmare.
At night the staff is more than attentive, decently knowledgeable and never gives even an ounce of condescension to an onslaught of questions. Until the last question: What do you recommend? “It’s all good. I like it all.” No questions on the diner’s preference between proteins or vegetarian dishes, or basest remark on the most popular entrees.
Allow me to pick up where the waiter should have:
- Co Co. Sala is known for its award winning cocktail the Cocomojito.
- The salted caramel is the best hot chocolate Co Co. Sala serves. It is rich, smooth and powerful. The Dark Hot Chocolate is nothing special.
- The cheese platter is filled with Buttermilk Blue, Pondhopper Goat, Nancy’s Camembert, Beecher’s Flagship Cheddar from Cowgirl Creamery, however the staff cannot tell the difference between the Brie I was served and the Camembert I expected, and though the cheeses are wonderful, the “artistan” pairings frequently consist of old grapes, and apple slices. Co Co. Sala serves excellent cheeses, but could stand to take a class on preparing a cheeseboard from Café du Parc.
- If you are very hungry, the Portobello Risotto is one of the most filling dishes on the menu. Well prepared, and an excellent value for the price.
- Selling sliders is passé, and borderline unforgivable when the special sauce for the rosemary and parmesan fries is the most memorable part of the dish. The sauce is lovely, and if you can order fries on the side, do so.
- The Scallops are the worst dish I have had at the restaurant. I have yet to see any searing in the “pan-seared cocoa nib crust.” Without the sear a scallop is a textural disaster, only heightened by a very poor pairing of overpowering cocoa, and a nearly nonexistent citrus and maple glaze. The best part of the plate has been the celery root puree.
- The chef has taken too many liberties with the idea of crème brulee. The Onyx does not have crème brulee inside of it, rather vanilla custard, lacking the essential crack that a crème brulee necessitates. The s’more crème brulee is a chilled mousse with a caramelized sugar coating, not a dark, rich warm chocolate custard crème brulee, you might expect from the name. Not to mention that the graham cracker adornments are at odds with the rest of the desert, too sweet to truly meld, and with little continuity which does not make you ask for “s’more.”
- The chocolate sorbet can be decadent, but its texture leaves something to be desired.
- The Cinnamon Toffee Chocolate has little to do with toffee, but a strong punch of cinnamon. If you love overpowering cinnamon, this chocolate is for you. For individuals who prefer smooth flavors, the Pear Caramel Chocolates are divine.
Co Co. Sala
929 F St. NW,
Washington, DC 20004
P 202.347.4265
F 301.576.5020
Jana Erwin is the primary chef and writer of CherryTeaCakes.com, a non-profit venture combining the love of fine desserts and feeding the impoverished in Washington DC.
