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  1. "Snyder's Willow Grove, an 83-Year-Old Anne Arundel Fixture, Set To Close by January 2020" by Naomi Harris on baltimoresun.com
  2. Spark is a restaurant located on the border of NE and NW DC. I don't know what neighborhood it's in, but it's in a gentrifying neighborhood. You have to hunt for street parking, which was plentiful at least in the morning, before the restaurant opened at 11 a.m. I ordered some jerk brisket ($17) and some smoked bone marrow ($16). I'm not sure how the brisket was "jerked," but it was moist and well seasoned (but definitely not spicy-hot). It's a change of pace from Texas BBQ brisket (but not a superior product to Hill Country/Texas Jack). I don't know why I keep ordering bone marrow. I've never been a fan of bone marrow, and I don't need the fat (it is 84% fat). In this case, an order consists of 3 halves of bones and 3 pieces of grilled bread. Something to cut through the fat probably would've helped. I should've ordered some fried bread instead. And I wish they have salt fish.
  3. That kind of talk can get you thrown out of certain bars in Manhattan. East Village Bar Bans Customers Who Say ‘Literally’ by Clint Rainey, January 24, 2018, on grubstreet.com.
  4. A little bird told me this is coming soon: "Washington's Vegan Dining Scene Is About To Get a Boost" by Becky Krystal on washingtonpost.com
  5. Did you know Starbucks owned Teavana? Well they do, and they're closing them all: "Starbucks' Teavana Stores Are the Latest Casualty at the Mall" by Tonya Garcia on marketwatch.com
  6. Apr 25, 2017 - "Take a Look inside the Stunning Seafood Restaurant from Marcel's Chef Robert Wiedmaier" by Anna Spiegel on washingtonian.com The chef comes from Brine.
  7. To get this topic started: Kyirisan is at 1924 8th St. NW (between T and U). We enjoyed our first meal tonight. It is a pretty and hip space, all very stylish including decor, plates, people, etc. The menu is not huge but everything we had was good. They say it's "Chinese-French" and I guess I can see that. As you can see online, the menu is divided into three categories: basically, vegetables (though NOT all vegetarian), meat/fowl, and seafood - in each category there are smaller plates and bigger plates. "All meant for sharing," ok whatever. A shot of good rum and a shot of pickle juice - trendy and good. Fried tofu cubes in a spicy oyster sauce - yum. "Red Curry | Japanese Eggplant | Apple | Butternut Squash | Potato | Peanuts | Pea Puree" gives you a sense of the way that you are not definitely in a traditional "Asian restaurant in USA" environment - it is not a bowl of coconut milk curry but is instead an artistic composed plate of not quite enough food but beautiful and tasty. And so on. If you are a drinker and a pig like me, think in terms of $50 or so per person. Service was friendly and nice, atmosphere was friendly and nice, food was good but just realize that you are going for stylish and artistically-presented food that tastes very good, not for anything authentic to any culture other than Shaw in 2016. I like Shaw in 2016 and therefore will happily go back.
  8. Fate: it's one of those words that you know isn't really true. So, what exactly was it that had me at Don Tito yesterday? Bad Luck? Divine Punishment? Did I do something bad in a previous lifetime that I don't know about? It started when my phone cord gave up the ghost, and the only appointment at the Apple Store was late-afternoon. Afterwards, I had a couple destinations in mind, but when I was driving up Wilson Blvd., there was Don Tito on my right, and open parking spaces on my left. Open parking spaces?! What did I do to deserve *that*? I had never been to an A-Team establishment, and wasn't looking forward to ending that honorable streak, but if I don't go, then how can I pretend to have any expertise? I parked the damned car and went in. It was exactly as I knew it would be: a sports bar. And when I asked my very pleasant bartender what the second floor was, she said, "They made it into more of a sports bar than this level is." I about spat out my draft of Miller Lite ($3 on the "Football Menu," which is available during all NFL and NCAA games, which I guess is pretty much all weekend). Miller Lite? Well, look, if I wasn't going to dine well, I was going to dine gently, see? And since I figured the kitchen was largely Latino, I figured that was the impetus behind the "Flex-Mex" shtick, and so I ordered a pair of tacos since Don Tito pushes "tacos, tequila, and beer." And I was going to dine gently: I stayed vegetarian. Okay, lemme take a deep breath: I ordered the Fried Avocado with Tomato-Jalapeño Salad Tacos ($8), on soft "corn" tortillas. The avocado was Dos Equis battered, and it came with "cabbage," smoked chili "aïoli," and roasted corn. I was actually thinking of asking them to go light on the smoked chili "aïoli," but it wouldn't have mattered if I had. The tacos arrived in less than two minutes. What showed up were best described as "cole slaw tacos," each having about an ice-cream scoop worth of industrial, mayonnaise-based cole slaw in it. On top of each was one slice of pre-fried avocado which, in itself, wasn't at all bad. Underneath the avocado were random kernels of corn; I could find no tomato or jalapeño salad. The smoked chili aïoli, as I feared, looked like a squirt bottle had an orgasm. Was I going to eat what amounted to industrial cole slaw wrapped in flour corn tortillas, and fill up on probably 800 calories worth of slop? I used my fork, and picked at the fried avocado, which was clearly fresh at one point, and got about three small bites from each taco. I milled around, looking for the stray corn kernel which hadn't been doused. I broke off a small piece of the tortilla and tried it. I had about five chips from the warm basket of Chips and Salsa (gratis), which wasn't really so bad. I thanked my bartender, paid my check, and left, having finished my Miller Lite, and having eaten about ten nibbles of food. Onward. --- Dining in Clarendon (astrid)
  9. Boundary Road hosted a pop-up this past Sunday night, and SMN just killed it. I am really looking forward to the opening. Chef Sam had a couple other guys helping him out for the pop-up, including Chef Brad at BR and Chef Erik from TU/Maketto. They offered about 7 small plates and 2 desserts, my friend and I ordered the entire menu. Braised goat in a smoked pepper raita was the standout for me, as was the poached sablefish with escabeche. Veggies were also a large focus of the menu, I particularly liked the pan roasted radishes. Desserts were also excellent, a carrot and orange ice cream SCOOP (not quinelle) with a maple pizzelle, and a flourless almond cake in pear compote. Plateware was thoughtful, similar to R'sL. Pickles and acid play a consistent theme in the dishes, but always playing a complementary role to the main ingredient. The fingerling potatoes in pork fat, for example, look just like little sausages served over the sauerkraut, that dish worked really nicely for me as well. Currently, H Street NE has a couple of excellent restaurants, a smattering of fine ones, and a deluge of okay places. With the almost concurrent opening of SMN and Maketto, I hope that more venues with focused concepts will try to hang a shingle in the neighborhood, and help create a brand of thoughtful restaurants on the strip.
  10. Northern Virginia magazine reported that Cassatt's owner Art Hauptman opened the market portion of Bistro 360 on Oct. 17 in Cafe Assorti's former location. Although Northern Virginia magazine states that "Hauptman hopes to have the restaurant and wine bar of Bistro 360 open late next week," the Bistro 360 website says that the Bistro360 Eatery will open on Nov. 3 and the wine bar and market are now open.
  11. Heavy Seas Alehouse opened up in Rosslyn this week Based on the crowds there for both the soft open and official open, its arrival has been eagerly anticipated by many! The service was fantastic at the soft open -- despite the crowd (almost every seat was taken), our waiter was friendly and attentive and every staff member who passed by made us feel welcome. The beer was excellent as well, but of course that's no surprise. It's a big, well-used space -- lots of seats without feeling too crowded. Great photos and food menus are here.
  12. Eight of us middle aged types just celebrating life nestled in at Barbuto last March one afternoon from 2pm to about 5pm.and ordered their family style fixed-price menu (plus a few additional add-ins as I recall). We just told them we were hungry and left the rest to them. The food was quite good and the atmosphere was fun. I recall the kale and chicken being standouts, as well as the fish they offered us off menu for an upcharge (Dover sole?). I can no longer remember the beer list, but I do recall half of our bunch drinking beer through the meal, and this tends to be a wine crowd, so that may say something.
  13. Petworth Citizen is now open! Makoto Hamamura (x-Cityzen) is the chef. Kristy Green (x-Firefly) is the bar manager. Nick Pimentel (Room 11) did the design. 829 Upshur Street NW (Same Block as Domku) Open 7 days: 5pm-2am/3am
  14. I'm a little surprised we don't have a thread on Bruegger's, although there is scattered conversation about it here and there in other threads. I had a Sesame Bagel with Cream Cheese ($2.61 with tax, if I recall), and like usual, I found Bruegger's to be one of the best of the large chains (which does not include Goldberg's). It has drinkable coffee, and I prefer it to Einstein Bros (which also has drinkable coffee), and strongly prefer it to Chesapeake Bagel Bakery (whose bagels, to me, are more like torus-shaped rolls). No, it's not great, and a purist wouldn't even think it was good, but in a carb-craving pinch, I've found myself in Bruegger's several times in the past, and haven't regretted it yet. I've never tried anything here other than bagels and coffee, but in general, I find what Bruegger's is to bagels to be something on a par with what Qdoba is to burritos. I also prefer the one in North Georgetown more than the couple of other locations I've tried, although I could have just hit them at a good moment (which is *easy* to do at bagel bakeries). (All this said, I just put it in the Multiple Locations Dining Guide, spending a few minutes trying to figure out where to rank it under the "Bakeries" category, and I have it ranked pretty low, so I guess I don't like it *that* much.)
  15. I'm normally hesitant to post about somewhere so well known, but since Don asked... I feel a small sense of guilt whenever I go to New York (a few times a year) and end up at the same restaurant each and every time I'm there. Sure, I branch out as well, but at least one meal (and frequently several) is had at CraftBar. I've tried Mesa in Union Square - it used to be really good, but for a few years I've felt like I'm paying for the name attached. Same can be said for the Batali restaurants I've tried lately. Momofuku Ssam is still a decent place to grab a pork bun if in the neighborhood, but David Chang seems focused on his more recent ventures. Daniel Boulud and Tom Colicchio are definitely ruling the celebrity chef roost at the moment (in my opinion) - and I just find myself attracted to CraftBar more often. There IS a certain initimidation factor to dining out in NYC, particularly for unadventurous. Amazing and affordable food can be found if you have a playful palate and are willing to wander more than a few blocks from Broadway. If you're willing to drop a months rent, or at least a car payment, change your outlook on food with Masa or Per Se. But for a relaxed Saturday evening, or the in-laws happen to be in town? CraftBar is almost always a guaranteed homerun. I, too, get frustrated at times by the simplicity (even if its near perfect simplicity) of the original Craft and (insert other ingredient focused, protein centric restaurant here). Sure, I love a GREAT and FRESH piece of fish, but if you're just going to poach and plate it, there is only so far that respect for ingredients and freshness can take you (other than to a triple digit check). I'm in the camp that I would like to see what a chef can do beyond cooking my protein to a ridiculously perfect temperature. So enter CraftBar. The Pecorino Risotto Balls with spicy tomato sauce are consistently on the menu and are downright addictive. Sure, they're just risotto balls, but they're the best I've tried. There is almost always a pate or similar meat concotion on the menu, and these better than a safe bet as well (in addition to the pickles they come with). I've tried sweetbread dishes at every Colicchio restaurant I've been to - my advice is if you see sweetbreads on one of his menus - order the dish. Sweetbreads sauteed with Kumquats is similar to the most amazing rendition of Orange Chicken you'll ever eat. Sweetbreads with a ramp puree brought a bit of spring into a dish I don't normally associate with warming weather. Pasta's are another strong point of CraftBar - I've never been sorry to have ordered a seasonal gnocchi. So obviously I'm a fan. But last trip, I was made a believer out of a special pork dish for 2. Three different parts of the pig (including belly and shoulder) were presented with three different preparations, along with sides in what was a piggy nirvana. Easily enough food for 3 people was demolished by 2. Throw in a relaxed atmosphere with professional service, a quality beer program and good wine list, and a price point that isn't going to bring tears to your eyes and the guilt for being a repeat customer in a city of so many good choices starts to abate.
  16. I first tried out Seoul Food's offerings at the DC Grey Market a few months back. They're now a full-blown food truck and received a nice writeup in yesterday's Good to Go column. They make their way to Courthouse once every week or two, and Rosslyn, Clarendon, and Ballston are among their regular stops. So far I've tried a couple of different dishes and find that they are tasty, filling, and a pretty good value. As the article notes, the bibimbap is a little different than the usual restaurant version, with shredded fresh carrots and radishes and salad greens included. The beef and the tofu version are both good, especially with the spicy chili sauce on top mingling with the runny egg yolk. The Superbowl tends more Latin, but is also loaded with good flavors and fresh ingredients.
  17. Baying Hound Aleworks is a small independent nano-brewery in Rockville, Maryland. The brewery produces small batch beers and uses only the highest quality ingredients. Our beers are unpasteurized and contain no additives or preservatives. Instead of forcing carbonation, Baying Hound ales undergo a secondary fermentation and are conditioned under a controlled environment. The origin of the name "Baying Hound" is a tribute to my dearly departed bloodhound Marmalade. She was my brewing hound, always at my side and careful to clean up any spilled malt. When she died, I wanted a way for her to live on and be remembered. Tours and tastings are available on Fridays and Saturdays by appointment.
  18. We went to Oriental East today. At first, we thought we made great time by getting there at 10:50 AM, but it turns out that there was already a line of about 200 people outside, waiting for the restaurant to open. They ran out of tables before we could get a seat, so we had to wait about 30 min for the first round of people to finish eating. Next time, we will be there 30 min prior to opening. Everything was really good, except for the turnip cake, which was too soggy. Oriental East doesn't have any warming mechanism on their cart to keep the dim sum warm, therefore, you have to get there early to get fresh and hot dim sum.
  19. It's been tough waiting for HECOB to reopen. So bad, I half remembered Todd Kliman's snippet last summer about Dim Sum being served at Tai Shan in Montgomery Village. This location has always been pretty steady for mains even before the name/ownership change [back in the pre-butterstick, Peking Supreme days]. A couple of Sundays ago I went and found that a display case of tendon, seaweed peanuts and other cold dim sum had replaced the first couple of booths inside the dining room. The dim sum is ordered from a menu [attached], not carts, and is delivered from the kitchen when ready. I had pumpkin pancake [more like a bun], scallion pancake [no too oily] and pan-fried pork buns. The setting is almost serene compared with New Fortune and seemed to pick up after noon with Asian families. TaiShanDimSum_Dec2009.PDF
  20. I'm always blown away by how good the meats in the refrigerator case look. Today I got one of their prosciutto sandwiches with cornichons and mustard. I understand how that works on a charcuterie board. But if I ever order it again, I will be sure to request both on the side because OMG it was a bit like eating a salty mustard sandwich with some bits of membrane that had to be pulled at. At $8 it was a bit of a lean sandwich, but the French bread it was on was much better than most you would get this meat on.
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