The Dopalicious Jay Z’s Reasonable Doubt Inspired Dining

Alright, last week I had the pleasure of attending The Bespoke Kitchen in DC. It’s a monthly private supper club that is quite fantastic. This month an awesome chef named Brent Hughes that goes by The Dopalicious. He takes all genres of art and mixes them. His favorite being music and food. We had a six course meal, which turned into 7 and paired drinks for each setting.  It was simple food, but the most amazing taste. My favorite by far being the collard green’s cooked in bacon grease then rolled in lumpia. The homemade sweet chili sauce was by far the most amazing condiment ever to grace my lips. Each item was based on a lyric, or two, depending on the ingredients.


Here is a menu breakdown: 

Full Nelson Pale Ale: Locally Virginia sourced from Blue Mountain Brewery and I think I went through two glasses before we even started eating.

Philly Cheesesteak Slider: Okay, you know the gooey cheese you hope that your pilly gets? This had the perfect amount. It was also topped with gruyere cheese and micro greens that were out of this world. 

Fried Mac n Cheese: So when we got served this we were delighted to learn that each piece of fried goodness was a different cheese. I can’t remember them now but I do remember there was a blue cheese one and I didn’t hate it. 

Lettuce Wrap: The most simple of veggie lettuce wraps, but holy crap man. GREAT. 

Ivy City Gin & True Tonic: I’m not a huge hard alcohol fan, but this was pretty great.

Collard Green Lumpia: By far my favorite of the night. Collard green’s cooked in bacon grease then rolled and fried then dipped insweet chili sauce. SO GOOD GUYS.

Sea Bass & Rockfish Soup: I’m not a super big fan of fish, it needs a solid base, but this soup was SPICY. Which rocked my world in the best way.

Kansas City BBQ Ribs: Simple and served with sweet potato chips, like mmmmmmm. 

Sweet Walter Red: I HATE WINE and could drink this every day. HOLY CRAP MAN.

Chocolate pudding with Basil Cream: The topper? Holy crap. The pudding had cayenne pepper in it. Thats all you need to know, I can’t do it justice.


Brent HughesSeptember 2, 2015 - 1:08 pm

Hey! Thanks for the write up.

The cheeses were manchego, cheddar and blue.

John H. Hughes IIISeptember 4, 2015 - 12:29 am

Sounds good o me!

John H. Hughes IIISeptember 4, 2015 - 12:29 am

to me