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  1. Les Grival's has very good bread and the grilled pork is better cut/less grisly than what I'm typically getting in the DMV. But don't miss the spring rolls either, there's something going on in there that seems different or maybe just atypically well-executed.
  2. Excellent as ever. Only gripe was the cucumbers on the Szechuan dry noodles were not quite matchstick thin, a little wider and that threw something off texture-wise. Fried tofu had that excellent salt and pepper tang accompanying its light crisp. My little ones split the beef noodle soup, which put two-yeah old into slurping carb-zen for the duration of the meal and had four-yeah-old asking, totally unprompted, to return the next day. About 80% of the tables were full on a Friday at lunch, in a just world the line would be out the door.
  3. Dropped in today. Atmosphere is pleasant, with some awesomely cheeseball lounge covers as the soundtrack--think Foo Fighters played as a samba. Very friendly host and waitstaff. The chef attended several broths in sort of a semi-open kitchen (think hockey penalty box) next to the bar. "Hakata" Tonkotsu was thick and velvety as you'd want it to be, with thin scallions, egg and four generous slices of tenderloin inside along with a standard-size portion of noodles. The flavor of the broth was maybe just slightly too salty and the meat just a little overdone, but overall this was an excellent bowl of ramen I'd put up against Jinya or Ren's. Yeahwife enjoyed Buta Kakuni and its generous pork belly slices. I also enjoyed a couple bites of the crispy chicken in the Karedon donburi we ordered for four-yeah-old, and the curry itself was pleasantly spicy, though perhaps best enjoyed on the side. I think Columbia Pike now hosts our go-to ramen shop. Next I think I'll give the Shio a try and see how it compares with Bantam King's.
  4. Heading to H-town for a long weekend. The following are on the hit list: Star Snow Ice ShareTea Golden Oolong House of Bowls Les Grival's Probably space for another lunch in here somewhere, may want something like Tex Mex or BBQ after all that. Any ideas on what's good now? Will report back on the above.
  5. I strongly agree El Pollo Rico is superior judging by the chicken alone. Others I've found either dry, over-, under- or weirdly seasoned (see Don's hilarious post on the Wilson Blvd Super Pollo). The popularity of Rico seems to breed a virtuous cycle of fast turnover, so the chickens aren't spending too much time under direct heat. Also agree sides are better elsewhere, but I'm not really there for the sides.
  6. @Pool Boy @hopsing Just curious, what are some Pollo a la Brasa places in the area you like better than El Pollo Rico?
  7. Was there with a large-ish group last night. We all did AYCE option A--thought the miso pork belly and spicy chicken were highlights. Panchan also above average--egg custard was much more savory and rich than most places, stew was pleasantly spicy and the pickled chayote was a unique offering. Meats, though quite fatty, were not as "fatiguing" as one would expect, even on round two or three, and there was none of that mustiness you get when pork is less than fresh. Similar atmosphere to Honey Pig, more dressed up than Nakwon or Il Mee, but I think the food is better than any of those. I still prefer the more seafood-focused To Sok Jip, but I think this is could be anyone's go-to for bbq.
  8. The Maryland Crab soup at the Clarendon location was better than it had any right to be a couple weeks ago. Bright, briny, and lots of Old Bay. Subtle or delicate it was not, but neither was the can of Founders All Day IPA I had to go with it.
  9. Is it just me or has this place flown seriously below the radar?
  10. When eating one's weight in dumplings--which two-yeah old may have, literally, accomplished--the fish and chive dumplings are an excellent choice to break up all the ground pork you'd typically consume. Chives also make the dish accessible to the cilantro-averse. Varying the skin between fried and steamed is good for textural contrast, though steamed is likely advisable for high-volume "sessions." The scallion pancake is also above average here, the very crisp external layer could be pulled off and eaten like a pita chip. A gratis winter melon soup had a wonderfully mild flavor with a bit of thickness. Lots of potential missteps on the menu, but a dumpling/pancake/soup-focused meal is a likely winner.
  11. The bone-in chicken and kubideh kabobs were always my go-to. We have many great options for kabobs in this area, I'm not sure any are better than KP. Agree, get a lot of the green sauce and deploy liberally.
  12. Rudi Lechner's claims 1976 as an open date. Never been but that "Beer Schnitzel Express Lunch" and "overly stuffed" cabbage rolls look like a win right now.
  13. Ignore all of the items in the name of the place, better boba-type drinks can be had in multiple places in the same shopping mall (in fact there are like half a dozen fronting Bellaire, all battling it out, the creamy/tart variety at Sharetea was my winner), the Szechuan dry noodles here are just incredible. Perfect flavor and textural balance--match-stick cucumbers of a nutty, spicy, sauce... I could go on but just go try it. It's also $4.50, so, yeah. The beef noodle soup, pork chop, fried tofu are all very good here as well, but, those noodles tho.
  14. Casarecce Nero is pasta that is crunchy, spicy, and smells of the sea. Scallops were pillowy soft while the fusilli was springy resilient. Trota is a perfect dance of smoke and fishy. Capelletti is complex, rich, decadent and offset best by the driest of the three Lambruschi in the flight: tart, grassy, dry. Sit near a window and watch the lights reflect off the Anacostia.