Bill
Sou’wester’s red velvet cake is served with cream-cheese frosting and vanilla crème anglais. Incorporating vanilla crème anglais is a unique conceptual element. However, this dessert falls far short of Sou’wester’s generally high standard. The cream cheese frosting separates from the cake like a mass-produced plastic-wrapped dessert. Normally, a red velvet cake’s chocolate flavor is subtle, but this entire dish is beyond subtle; it’s excruciatingly flavorless. Skip this one.
Don’t write off Sou’wester’s desserts as a whole. The pecan pie lived up the standard set by the restaurant’s other offerings.
1330 Maryland Avenue SouthwestWashington, DC 20024
Google map and reviews (3.55/5)
Open Table (3.9/5)
Washingtonian: 100 Best Restaurants 2011 (2.5/4)
Washingtonian (2.5/4)
Washingtonian: Great New Restaurants 2010 (2.5/4)
Washington Post (Critic 1.5/4; Reader 3/4)
Examiner
Washington Times
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