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  1. Pascual opened a few weeks ago. https://www.pascualdc.com/ It's a Mexican restaurant by the team that runs Lutece (one of my favorites in DC). Despite some occasional new restaurant hiccups, it's strong right out of the gate. Definitely not cookie cutter Mexican food. The menu is interesting and includes a lot of vegetable dishes. All very well executed. My only big nit is the dessert menu. In my view, the desserts at Lutece are the best in DC -- conceptually interesting and perfectly executed. Given that incredible pastry talent, I expected Pascual to have great desserts too. But, unfortunately, the desserts at Pascual are a bit dull and far less delicious than the savory dishes. I'm hoping that once the restaurant hits its stride, that will change.
    8 points
  2. I've walked by Pisco y Nazca downtown numerous times but never had the chance to try it before lunch today. It was overall a really enjoyable experience. It is a nice, comfortable setting with an open kitchen tucked in the corner. Service was very good and attentive but not intrusive. The lunch menu is huge with lots of options (it may be the same as dinner menu) but I had seen online they also have a regular lunch 3 course menu for great price $26 with a few upcharges for certain items but still a lot of variety in the apps and entrees. I had to ask for the 3 course menu, but they brought it right away and we ended up ordering from it. The table next to us had a really good looking and they said really tasty and ample Japanese style tuna ceviche from the regular menu that I'd try next time. I started with the ceviche of the day, which was a small portion of the cremosa ceviche - raw white fish, onions, disk of roasted sweet potatos, what appeared to be plump large size corn and tigre sauce. It was pretty good but I think I'd try the tuna or another ceviche next time. They were fine with leaving out the usual shrimp from the ceviche when I requested that since I don't eat it. My fellow diner had the Causa de Pollo which is a chilled, whipped potato dish with shredded chicken, mayo, avocado, and sauce all layered - it was a large portion. She said it was very good. For main course, she had the Chaufa de Pollo - essentially peruvian fried rice which was really big and she said it was tasty. I loved my lomo saltado (biggest upcharge at $11 but worth it) - perfectly medium cooked cubes of steaks, great steak fries, sauteed onions and slices of tomato with a mound of rice with a great thin, soy based sauce that was delicious - tangy, sweet but not too sweet. I'd eat the lomo saltado again anytime. It was a really big plate too. We finished with the two dessert options - a small slice of cheesecake and a small piece of flan. I had the flan and it was really good caramel flavor, with the right amount of slightly dense but still not too heavy. It had small pieces of grilled pineapple around the base which were a nice complement but a bit overpowered by the rich caramel. I'm going to have to add this to lunch rotation and check it out for dinner sometime too. It was nice to see the restaurant more than half full downtown on a Friday - and this is without any sidewalk seating. I have hope for downtown just yet as I expected it may be deserted.
    6 points
  3. A solid evening at 2 Amys. Not a ton of specials on the wine bar menu, must be a Monday thing. The hit of the night was the Tongue and Tail Aspic. Also good was the Capicola with tuna spuma and cress. The fava bean crostini was tasty as always. Unfortunately the skin on the pickled mackerel was on the chew side. Chris behind the bar thought that perhaps the membrane between the scales and skin hadn't been properly dealt with.
    4 points
  4. Well, Not sure it has improved much since 2021. Went with a group of people and will say that everybody loved it and cleared their plates. My feelings were mixed. It's fanciful with a great view and very expensive like everything on the Wharf. We started with fried cauliflower which had some deconstructed guacamole-type substance under it. Amazing. The pork gyoza, however wasn't that flavorful. For mains, two at the table got scallops and they finished their 3 huge scallops and whatever was under it. (I know, this is a lazy review but I'm just going to be lazy b/c the one above should still stand). Another got the sashimi dinner entree and was very happy. I, however, was surprised by the rolls. "District Spice" is a spicy tuna roll for $16. I've had tastier from Harris Teeter. Seriously, this was bland. All it had was a little heat. Naraya-ya was less bland. I ate about half and my 10 year old ate the other half as I took it home b/c 3 rolls are way too much for one me. For 18$ and for it being their namesake, I'd expect more. The product description says "spicy" but I didn't detect heat. Rainbow Roll at 20 was the best. Isn't that sad though that the fancy california roll was my favorite? Sure, it could be me but I doubt it. My colleague got the Santa Fe and DC Diablo and seemed happy and finished everything. It might be worth a trip for one 20-dollar drink, one 20-dollar roll and some cool pics.
    4 points
  5. It took a moment for us to find it, but Chuan Tian Xia was worth the search. This is a very impressive Sichuan restaurant in Rockville, a few minutes walk from the Twinbrook Metro garage, at the corner of Fishers Lane and Twinbrook Parkway. The mixed fry plate (not sure exactly what it is called was a nice starter, a mix of fried tofu chunks, fish, and pork. Salty in the best way. The double cooked pork is an old favorite of ours, pretty commonly seen on Sichuan restaurant menus, and was a nice rendition. The Hunan style bamboo shoots was a delicious dish, mildly prepared but with a deep wok's kiss that amped up the savory flavor. Finally, the Chongqing spicy diced chicken, with a 'normal' level of spice, was very, very spicy, even for someone like me that enjoys spicier dishes. This was truly ma la, and I loved it. Service was very friendly and helpful. We look forward to going back.
    4 points
  6. Out of the blue I had a need for the mushroom fricassee from Grapeseed. Seeing as how they’ve been closed for some time and I live 3,000 miles away, my only option was to replicate the recipe from Washingtonian. Oh man - this hit the spot. What a great winter dish. Not as good as Jeff could make it, but still oh so good. Thanks Jeff - if you see this know how much we appreciate you!
    4 points
  7. Last night was fish-centered. I made small pumpernickel canapes topped with cream cheese, smoked salmon, red onion and dill. I forgot capers. We also had a baked halibut fillet with lemon and tarragon and a mix of buttered peas and carrots with dill. The plates were very bright-looking.
    3 points
  8. For those of you who can't spare the thirteen minutes, here are some highlights: "Wow." "Whoa." "Wow." "Wow." "Yum." "Oh, my."
    3 points
  9. Wow, that aspic looks so worthwhile. Nice to see it on the menu. As always, while the pizzas are great one could (and does) make a nice meal of the non-pizza items when at 2 Amys...
    3 points
  10. Singapore Somewhat delirious after flying 18 hrs and driving almost 4 hrs home from Newark. Singapore classics that aren't really that exciting: Hainan Chicken (Tian Tian), Soya Chicken (Hawker Chan in their store and at their stall in Chinatown complex), Pork Noodle (i.e., current 1 star holder Hill St. Tai Hwa), Fish Head Curry (Banana Leaf), Nasi Lemak fried chicken. I tried the most acclaimed places and just don't get the hype. Singapore classics that I think are tasty: Tulang Merah (Deen Tiga Rasa at Golden Mile, choose the beef bones), Bah ku Teh (Song Fa), Murtabak (Zam Zam), Chili Crab (Long Beach) Lol....my favorite laksa is still in Urban Hawker in NYC (but I tried 2 in Singapore, the real Sungei Rd and a place in Hong Lim called Trishaw Sungei Rd, which had a Bib Gourmand designation). I will not dissuade anyone from trying out the classics so I suggest you sign up for Monster Day Tour's food tour. $70 Singaporean with visits to 3 hawker centers in Chinatown, tasting some of the most acclaimed foods. Alternatively, download the Michelin app and just hit up all the ones in hawker centers. We stayed around Robertson Quay (not the most exciting neighborhood for food). I prefer Chinatown to Little India or Kampong Gelam in terms of hawker centers and proximity to other sights.
    3 points
  11. Two dinner parties, two nights in a row. Friday was a Pea Salad with Spinach Mint Pesto Pistachio and creme fraiche from Apricot Lane farm (Sancerre), Red Wine Braised Short Ribs with carrots and asparagus (Stone Tower Hogback Mountain from NoVA), and a Citrus-sented Barsac Sabayon over fresh berries (Pineau des Cherantes). The first two I make quite often and are hits ever time. The Sabayon was new - next time I'd cut the sugar, but the sweetness was offset well by the berries. I inverted the ratio of berries to cream that is shown in the recipe picture linked. Saturday started with cocktails and Foie Gras Macarons from the Eleven Madison Park cookbook. Excellent flavors but the macarons became soggy within minutes of touching the foie mousse. Winter Citrus Salad with Pistachio and Castelvetrano Olives (Erbaluce) sounded like such an odd combination was but knock-out good. Braised Pork with Prunes and Citrus (git link) (Tenuta Terre Nere Etna Rosso - a fantastic pairing) was easily the best dish I've made in months. Finished with chilled port and melon, which I commonly serve after a heavy meal and when I run out of capacity to cook and entertain. A fair amount of trying new recipes went into the planning for this meal, but I was thrilled to get two new recipes to add to the permanent roster. On the menu for tonight - take out!
    3 points
  12. Thus far, I've been to the KPot three times. Once for the very confusing soft-opening, once on "girl-date" with my 10 yr old daughter, and last night with the entire family of four. I went to the location at 7-corners in Virginia; in the same parking lot as Home Depot. FWIW: My first hot pot was in China, in 1999. Such a fantastic and memorable experience done in pantomime. Anyway, hot tips: Get here at 5pm for dinner on Saturday, not later. It got packed. Go hungry. Don't eat too much. Don't accept the ice cream. Start with the bar, it's included. Have fun; make a few dipping sauces. The plates are hiding by your knees. We love this place. My son, 14, who is picky, ate 5 servings of BBQ protein: steak, 2-chicken bulgogi, and two different porks. Husband and I had beef bulgogi and focused more on hot pot. My son also ordered tofu soft and BBQed it in the bulgogi spot. He loved. He also at a lot of Jello. Not sure anything green crossed his lips. HOT Pot: I love that i get to cook my own pot stickers and fish-balls in the both and then get to dip them in sauce. I've had Tom Yum and miso and I like tom yum better. Miso is fine but too bland. Tom Yum is not that spicy but there's a bar full of spice so it's personalize-able. Of the usual stuff we got quail eggs which sort of pop in the mouth. So good. Veggies were very fresh but when you order dumpling like things, only 3 come with an order. I think the meat quality is good and there's a nice variety but find the shrimp hard to deal with. Served shell on, I find grilling them uneven and cooking them in broth makes them difficult to eat. That's my only complaint and I realize it's cultural. In New Orleans we don't eat the shells.
    3 points
  13. Had a few days in Chicago, and a few meals. Breakfast from Do-Rite Donuts in the WIllis Tower was only a donut and a coffee, but what a donut--a valrhona chocolate cake donut that was perfect; I ate it as a I walked to my meeting, and was seriously tempted to turn around and get another of their donuts. We had a group dinner at Beatnik. My expectations weren't very high--it was a group dinner, after all--but we ordered a la carte from the menu versus a set deal. Dishes were very good. The lamb shoulder was delightful, a huge platter with pita and gyro-style toppings to pair with the lamb. The dips were all interesting and worthwhile--particularly the beet dip. Shrimp with couscous was fine, and the short rib was very popular. We sat in a lower level of the restaurant, which looked out over the river, and had a very nice evening. Several from our group wanted to try deep dish pizza, so we ended up at Giordano's on Jackson. It was what it was...
    3 points
  14. I had taken some D'Artagnan Green Circle chicken leg quarters out to thaw a few days ago and then realized I had to use them . So I made them in the air fryer last night, seasoned with some salt and pepper and dredged in a light coating of flour; 35 minutes at 380 and they were just right. I served them with pan vegetables. This started with a mirepoix, and once those (that?) had sauteed, I added chopped garlic and diced jalapeno to the pan. Mushrooms went in next: soaked dried button mushrooms and some fresh Enoki, King Oyster, and Maitake. (The fresh ones were from a Costco gourmet pack. I have plenty left to use--soon, now that the package is open.) Last vegetable in was chopped frozen spinach. I boiled it for a couple minutes and squeezed out excess liquid so I didn't add too much extra water. Once that shrank down in the pan, I splashed in some white wine to cook off. Near the end of the cooking time, I stirred some heavy cream into the mixture and adjusted the seasoning, which was basically salt and pepper. I made a big salad, enough to last for a few days: iceberg and frisee, cucumber, carrots, celery, red onion, olives, cornichons, and queso fresco. We also had cups of soup. My husband had NE clam chowder from WF prepared foods and I had the remnants of our old cod and lentil meals turned into a little fish soup. There was bread and butter as well (striata baguette from Radici).
    3 points
  15. I saw this recipe for Celery Root Steak Diane on WashPo last week and it looked weird enough that I wanted to try it. Got 4 slices out of my celery root, skipped the brandy and bumped the mushrooms up to 16 oz. Really tasty and very easy to make. Didn't have anything else with it but I could see a green salad going well with it next time. Or continuing with the steak theme, perhaps some creamed spinach since I still have plenty of heavy cream to use up.
    3 points
  16. Call me clueless, but I didn’t realize until just today that the “RAD” in “RAD Burger” stood for Ruthie’s All-Day (*). PS: The lyrics in “I Wanna Hold Your Hand” aren’t “I get high! I get high! I get hiiiiigh”; they’re “I can’t hide! I can’t hide! I can’t hiiiiide!” How’s that for the ultimate Mondegreen? So, now your day is ruined also. 😛 (*) They’ll substitute cheddar for American if you ask.
    3 points
  17. Air fryers are great for chicken. Congratulations on your acquisition🙂 We've been having leftovers interspersed with new meals. A few days ago I made a teriyaki pork tenderloin and served it over a prepared miso mushroom noodle bowl from Foxtrot (without their dressing), along with broccoli and pineapple chunks. Fairly quick meal (due to the, uh, "semi-homemade" part and advance marinating of the pork) and really delicious. I took a few photos but they don't really look as good as this was. Last night I cooked up some sausages I'd bought at Stachowski's in Georgetown earlier in the week. They were Thai chicken, with green chilies, mint, and basil. They had started to thaw a little bit by the time I got them home and, since I was planning on making them soon, I put them in the meat drawer of the fridge instead of the freezer. Took them out yesterday only to notice "Keep frozen" on the package. Oops. Since they're uncooked (but vacuum-sealed), they were basically a slab of sausage instead of separate links. So I cooked them like loose sausage in a scorching cast iron pan while cooking up some white rice and roasting poblanos. I stuffed the peppers along with a mixture of the rice and sausage and topped each with a piece of sharp cheddar. Then I put them back in the oven until the cheese melted. Very good. We had them with a side salad.
    3 points
  18. The other night, we made very tasty Chili Crunch Tofu Bowls. We had a 10 oz package of extra firm tofu, so scaled the rest of the recipe accordingly. Came together very easily and the organization of the steps made it easy to work on one element while another was cooking. My only complaint, and it's a small one, is that it uses a decent number of pots, pans and bowls in the preparation.
    3 points
  19. We were there last September. I'd echo the posts above that good food is everywhere, and tabelog and Google are good resources. Lunch is great value for higher-end restaurants. Here are some of the places we enjoyed that weren't too hard to get into, in case you are nearby: Shoraian, Arashiyama, Kyoto - tofu-based omakase, beautiful riverside location, not the broadest range of flavors but good value and quality. We reserved this through AmEx concierge, it seemed popular but not overly so, so your hotel might be able to help you once you get there. Sanga Ono, Kyoto - breakfast restaurant in our hotel at Kyoto. Lots of variety. Bakuro Ichidai Ginza, Tokyo - excellent sukiyaki and hida beef (alternative to wagyu/kobe). Hitsumabushi Bincho, Tokyo - chain of Nagoya-style eel rice restaurants, which lets you try the eel in 3 different ways. Bento boxes that you buy at the train station are a fun way to enjoy a Shinkansen ride too!
    3 points
  20. After shying away the last time I was in Berlin, I decided to stick out the line at Mustafa's Gemüse Kebap in Kreuzberg. On a breezy and cold Sunday afternoon, there were close to 100 people in front of me, and as I got closer to the food cart and would look back, the line stayed very long behind me. Was it worth it? Based on my one experience, no--it was a good doner, but not splendid. And for the Döner connossieurs, at the risk of being truly heretical, I enjoyed by Kebap the next night much more--this time from Zaddy's right near the Kurfürstendamm U bahn station. This one, using veal, had brighter flavors and was delicious. Could have been my jetlag when I visited Mustafa's, but Zaddy's won this round. Dinner at Repka Spatzlerei, just off of Savignyplatz, provided a filling and very nice spätzli plate with cheese and fresh spinach. With a red Berliner Weisse (a summer drink, maybe, but for me a nice counterbalance to the cheesy, heavy spätzli), this was a very nice meal.
    3 points
  21. I had some veggies in the fridge and glass noodles in the pantry so made a bastardized japchae last night. I had no spinach, so skipped that and used fresh shiitake mushrooms instead of fresh. For veggies, I included: 1 zucchini, matchstick carrots, 1 yellow onion, snow peas, 1 orange bell pepper, and 1 jalapeno. I had a package of beef flavored seitan in the fridge, so I sauteed that with a bit of sweet soy sauce and then added it to the bowl. I would have liked to have had greens in it but it helped clean out the fridge and I always like japchae.
    2 points
  22. quick note to add that it's terrible. went yesterday. How does one cook a tonkatsu broth with no flavor. Sure it looked right and had good mouth feel but no flavor. All of us didn't like it. 4 soup lovers. 10 yr old loved the noodles though. They were not overcooked. Pork was ok. Sea weed salad was as expected. Veggie goyza was mushy. May have been filled with potato.
    2 points
  23. Dinner tonight was chicken zucchini meatballs in a red curry sauce. I got 1.5 instead of 1 lb of ground chicken so just scaled the recipe up accordingly and added some bread crumbs since I had some leftover. I'm not a fan of frying meatballs so I did them in the oven, 20 minutes at 400*F. Got the rice started then started the sauce. I had a can of coconut milk and some leftover heavy cream and used that combination instead of 1.5 cans. Came together well and super easy. The breadcrumbs were leftover from last night's dinner, which I think is my absolute favorite version of a fried tofu sandwich. I did 12 slices from the tofu block instead of 18, but those were still very thin. Really liked the taste of the breading and fried up very well. I had a chipotle garlic spread that I used for my condiment, topped with some pickle slices and lettuce. We had for 3 meals actually, and one time I did a tahini artichoke dip instead of the garlic spread and that worked well too.
    2 points
  24. Remember when I always used to write things like, “Remember this post 20 years from now?” We’re two years away … … and nobody - nobody - has ever called me out on the Rhinoceros misspelling.
    2 points
  25. Didn't feel like going out in the rain to go grocery shopping so poked around in the pantry and freezer to come up with dinner. From the pantry, I found a bag of star shaped fideo and a can of Caribbean seasoned black beans. From the freezer, 1/2 lb of freezer burned ground chicken and 3 Italian sausage links. I settled on fideo seco for dinner. Had a can of diced tomatoes, so used those instead of fresh Roma tomatoes and put the onion into the blender for the sauce. I defrosted and cooked the meat separately, then added it at the end. Had some queso fresco in the fridge, so topped with that and served the beans on the side. I've got another bag of the fideo in the pantry still, so I'm keeping this recipe to make again.
    2 points
  26. Last night was a rather random pizza but tasty. Homemade dough, habanero BBQ sauce, sauteed enoki mushrooms, diced tofu marinated in the BBQ sauce and frozen corn warmed with pesto. Topped with mozzarella and baked at 505*F for 13 minutes. Delicious 😋
    2 points
  27. I did a brisket this week as well, 3 lbs flat top. I rinsed it and then sprinkled Cajun seasoning on the fat before doing sous vide at 155*F for 26 hours. Seared on cast iron for dinner and served with mashed potatoes. Really good. To answer your question, I'm in complete agreement on The Kitchn. Every once in a while I wander in there and wonder why I did that. It doesn't work for me at all.
    2 points
  28. Pre-prepping the main part of dinner worked out well, time-wise. We had cinnamon rosemary pork chops, along with asparagus with lemon butter, leftover roasted potatoes, and sourdough bread. That pork chop recipe is excellent. I've found, after making it a bunch of times, that plain whole milk yogurt works better in the marinade than Greek. It needs that little bit of extra liquid.
    2 points
  29. I cut the remainder of the striata baguette into 4 slabs and made Italian bread pizza. I drizzled the slabs with some oil and lightly toasted them in the oven as it was heating to 400, while I blanched baby spinach and sauteed enoki and sliced King Trumpet mushrooms with some garlic. Two of the slabs were topped with the last of the shredded rotisserie chicken breast, the greens, most of the mushrooms, and some of the garlic. Crumbled queso fresco, a couple spoonfuls of whole milk ricotta, and grated Parmesan went on top, along with a chiffonade of basil. The other two got coated with a bit of TJ's jarred pizza sauce, then sliced pepperoni and the remainder of the mushrooms and garlic. I drizzled a little more sauce over that. They were topped with shredded mozzarella and grated Parmesan, plus basil. I managed to get a nice variety of ingredients on these without overloading the pizzas. Toasting the bread a little in advance helped prevent sogginess too. We had this with an iceberg salad with cucumber, tomatoes, olives, carrots, and cornichons.
    2 points
  30. Dinner last night was Vegan Beef Pepper Lunch. I've seen beef pepper lunch recipes a few times and while they look good, I didn't feel like allotting that much time and effort at lunchtime. So, dinner instead. I think I could have cut the tofu into even smaller pieces than we did. I had a 16 oz block and cut it into 18 pieces and I could have halves those pieces. Good flavor and it came together nicely.
    2 points
  31. Today's lunch was tofu enchiladas, recipe by way of Australia. Definitely not a traditional recipe, but I liked it. Used canned crushed tomatoes for the canned tomatoes and skipped the cilantro. I'd up the amount of cheese next time and maybe top with some chopped avocado for serving. It says 4 servings but we both thought 1 enchilada was enough for lunch. We ended up filling the pan with 9 tortillas and then poured the remaining filling over the top.
    2 points
  32. I hardly ever watch Food Network anymore, but I still occasionally look through the recipes on the site. I made this Chicken Parmesan Casserole from there last night. It was quite successful. I used WF rotisserie chicken, though it would be cheaper to use a Costco one. It used to be I'd make recipes like this all the time, but it seems like I don't make anywhere near as many casseroles as I used to. We had this with salad and sourdough bread.
    2 points
  33. We make wings far more often now that we have an air fryer. I had to be dragged, kicking and screaming into the purchase, but am glad I was forced into it. Also much better for chicken breasts than firing up the whole oven.
    2 points
  34. Remember back in the 1990s when Thai Square was, by far, the best Thai restaurant the DC area had ever known? Elephant Jumps >> Thai Square, and has been for quite some time.
    2 points
  35. Broccoli and Lettuce Salad with Huck's Accidental Ranch, from Tenderheart by Hetty Lui McKinnon, lightly adapted. Roast broccoli for 15 minutes, toss over baby romaine, add sliced green onion, pine nuts (I used sliced almonds), a squirt of lemon juice and some homemade ranch - 2 mayo, 1 buttermilk, garlic powder and green onion. Hopefully Ms. McKinnon will forgive me for topping with some sliced grilled chicken.
    2 points
  36. I haven't been cooking much either. Last night I had a chicken recipe in mind. I knew my package was less than the amount but was going to scale down the recipe. When I opened the package, I found 3 skinless boneless breasts all of completely different sizes and thicknesses. That wasn't going to work for the recipe, so I sliced the chicken into strips of as close to the same size as I could and dredged in a mixture of seasoned flour and a little cornstarch. Then I cooked them in batches in the air fryer. I simmered asparagus (which was to be part of the sheet pan recipe) until crisp-tender and put that on a sheet pan next to the cooked chicken strips. I seasoned the asparagus with salt and pepper and drizzled with a little evoo and balsamic vinegar. I topped the chicken with some pizza sauce that was in the fridge and then with some fresh basil leaves, shredded mozzarella and a few discs of fresh mozzarella. The pan went under the broiler while I cooked angel hair pasta I had hanging around in a tall jar, a mix of regular and whole wheat. For serving I tossed the pasta with some torn fresh basil, the very last of the sauce, and grated Parmesan. I also put some grated Parmesan over top of the chicken to serve. Good meal but it took a while longer than I had allocated for the original recipe. Saturday night was a salmon fillet I marinated in sesame soy dressing and baked. We had that with white rice and sauteed then braised curly kale.
    1 point
  37. I haven’t been doing very much cooking, but I had a cookout for a friend who was visiting. I bought bratwurst and hot Italian sausages from Aldi. Someone I trust told me that they were very good and I concur. We grilled the sausages and served them on buns, along with a pesto pasta salad made with mini farfalle, fresh, mozzarella, tomatoes, and cucumber. I also made a slaw with red wine vinegar, olive oil, and lots of salt and pepper and basil. Finished with chocolate chocolate chip cookies. I wasn’t certain that it would go over, but it was a huge hit!
    1 point
  38. We need another emoji: ‘Thanks, I think?’
    1 point
  39. This, but I'd add that the food is generally quite good - particularly given the price point. A few have even received Michelin stars. Singaporeans take their food very seriously but the whole country eats at the hawker centers - rich poor and in between. Cool experience. If you've seen Crazy Rich Asians, one of the most touristy ones is featured there. Think Tony Bourdain did an episode featuring a couple others.
    1 point
  40. Basically gigantic food courts (think 50+ stalls) except the rent is controlled by the gov't and because of competition, the prices are super low.
    1 point
  41. The region's fifth Taco Bell Cantina opens Thursday in downtown Silver Spring: https://www.sourceofthespring.com/silver-spring-news/2819300/taco-bell-cantina-arrives-downtown-silver-spring/
    1 point
  42. Your Only Friend 1114 9th Street NW Washington, DC 20001 202-912-1999 Nice little sandwich shop near the DC Convention Center. Enjoyed the The RPG sandwich last weekend.
    1 point
  43. Re-opening in Bethesda over on Cordell, in a small spot that was previously Paris in Town. I liked this place a lot when it opened...then the prices went up, and the quality of the mussels went down. Switched to Black's for my mussel fix, and wasn't surprised when it closed. I'll be interested in trying it again years later.
    1 point
  44. We've now been a few times to Compliments Only, and have been very impressed each time. The marquee sandwich is the Crunchy Boi, a turkey (or other meat) sub topped with Utz Chips, shredded lettuce, a good amount of mayo, and an oil/vinegar combo. It's exactly the sandwich you want when you are hungry--but it's definitely one for eating right away. Other sandwiches have been just as good, including a very solid meatball sub and their take on the Thanksgiving sandwich--the "Big Dipper" (served with turkey jus, thus the name). The people are friendly, there are some nice tables, a good selection of chips, and what else do you need? This place is a winner.
    1 point
  45. We tried Bearcat, a new restaurant in West Ashley/Avondale, outside of 'downtown' Charleston, and came away impressed. It's a nice spot, with a nice outdoor seating area and an indoor bar with some hightops (and some low tables as well). The bar menu has a small and (to me) annoyingly-named collection of cocktails. My "Wolves in the Throne Room" was a nicely balanced bourbon-based drink. The dining room is really nice--nothing overly sleek, just comfortable. We started with the dumplings--the only holdover, our server told us, from the original menu--and the smoked maitake mushroom. The dumplings were really nice, but wow, that mushroom was amazing. Beautiful, thoughtful, and deeply flavorful. For mains we got the cobia--a nice piece of fish, perfectly prepared--and the Carolina crab rice, a hearty bowl topped with hollandaise and some sliced hot peppers. It was the only dish of the night where we thought we might be able to replicate it at home--where our cooking techniques might have been sufficient--but it was still significantly elevated compared to what we would likely ever be able to do. We split a bottle from Kivelstadt Cellars--a tannin-y but surprisingly easy-to-drink syrah, and finished with a banana tart. We would (and will) happily return.
    1 point
  46. I had it last night, and it was the wettest, soggiest pizza I’ve ever had (from anywhere, if memory serves me). The panzarotti, however, are consistently good.
    1 point
  47. The one that's supposed to be opening at Mass and 3rd NE keeps showing progress but is not yet open. Just thought I'd toss that out there.
    1 point
  48. As someone who’s had carryout from Pupatella more times than I can remember, I’ve learned from experience: Always specify “Please cook well-done” on your online order, then when it arrives, have the oven, along with your best All-Clad baking sheet, preheated to 500, and then heat it for 8 minutes (depending on your oven - mine is pretty lame). It comes out about as good as it can be every time. My build-your-own is fresh (not smoked) mozzarella, caramelized onion, sausage, and either pepperoni or sautéed mushrooms depending on preference - the pepperoni is small, crispy when reheated, and pretty mild. Their Veggie Panini is good, keeps nicely overnight, reheats the same way (wrap it in foil), and *greatly* benefits from a drizzle of your best balsamico. I usually get fresh (not smoked) mozzarella on this also, but once I forgot, and noticed that their smoked mozzarella is nowhere near as aggressively (I would say inedibly) smoked as it was a few years back, so this is also a preference thing. Don’t sleep on their Panzarotti either. They retain their heat during delivery, and will instantly silence young, hungry stomachs while the rest is reheating.
    1 point
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