Last summer, we spent a few days in Washington DC — stayed at the JW Marriott which was in the perfect, walking-distance location for everything we wanted to do:
View from our room:
The room was great
and we’re Titanium level, so we had access to the exec lounge, which was nice to have for snacks for the boys and such
We did some of the Smithsonians — the National Museum of American History:
with a re-creation of Julia Child’s kitchen
The National Museum of Natural History
the Hirshhorn:
and Shugie wanted to visit the President’s Hotel, so:
We had lunch at David Burke’s BLT Prime which was beyonnnnddddd
They actually leave a tiny recipe card with their popovers
Shugie had a $25 hamburger haaaaaaaaa
and I had a steak
creamed spinach at a steakhouse is just always going to be a thing, isn’t it
The service was fabulous, it took Shugie and me forever (seriously, way too long) to figure out that the giant freestanding box in the room was an elevator, the food was incredible, and super fun just to watch the goings-on at the hotel.
Anyway, Shugie and I talked forever about those popovers and decided to make them at home. I had kept the little recipe card, and we decided we would wing it with a muffin pan since we don’t have a popover pan (it was just fine!).
Ohmystars they were incredible — just as good as at the restaurant.
BTW, there’s a smaller version of the recipe that BLT provided to Williams-Sonoma, here.