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ARLnow.com is reporting a new "gastropub" (I hate that term) named The Green Pig Bistro is coming to this space. -
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I go through reservation websites all the time, hoping to find a new restaurant with outdoor dining. That's how I found Ruthie's All-day on Opentable. And then I read a piece on the restaurant by Eater. They also have free parking - that clinched the deal. So I ordered Wood Grilled Oysters with yuzu kosho butter. I had no idea what yuzu kosho butter is but what the heck! It turned out to be delicious - I only wish the oysters were bigger. The Wood Grilled Striploin with chimichurri was less magnificent (not a great piece of meat compared to the ribeye I've been buying at Balducci's). But a good selection of sides. I chose broccolini and braised greens just to make sure I got enough fiber. It's priced to be a neighborhood joint so there were families with babies and young children.
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Edan Macquaid, long-time pizzaiolo at 2 Amys, is partnering with the owners of 2941 to open a pizzeria in downtown Falls Church. The name is to be determined, and the location is best kept off-the-record for now. This has been in the works for some time, and, at least on paper, has the potential to be one of the most exciting restaurants to open in 2008. Look for Macquaid back in action as a full partner, serving up wood-fired Neopolitan pizza - possibly with DOC status - antipasti, a full selection of beer and wine, possibly a liquor license, an exhibition kitchen, and seating at the bar. Not all details have been resolved, and I don't wish to overstep my bounds, so this is all I feel comfortable saying for now. Congratulations to everyone involved, and we'll see you soon. Cheers! Rocks. -
Prince of Petworth on the receiving end of another game of telephone regarding rumors on Joe's Stone Crab coming to DC. (The typo in the title of that post and the subsequent comments are comedy gold). If true this is pretty awesome. We've resorted to next day FedEx of a few dozen claws when we get the hankering when stone crabs are in season. With shipping it ends up being about what you would pay at retail, but any time I've found them in this market they have been less than fresh. If there was a place I could plop down at the bar and get a half dozen or do when the urge hits ... sweet. -
Something I once had to say about Chef Geoff's which still is the worse place/meal I've ever had in DC: In most cases, I alert restaurant staff when I'm unhappy about something and see how it's handled and that often paves the way for a future return. But in some cases that's impractical: "Those curtains are vile. You must change them!" Or it's not even worth the bother because of a combination of things. Or the complaints are about things that are so basic that if they can't get them right without you mentioning it to them they've got serious issues. Or you just don't feel like it, because you shouldn't have to. Today I visited Chef Geoff's Downtown for lunch, and it falls into the latter categories. The hostess looked befuddled when I, as a party of one, requested to be seated for lunch today at nearly 1:30 p.m. Plenty of available space. For some reason though, the welcome was less than welcoming. Music. They were blasting Bruce Springsteen. I'd expect that in a bar/tavern, or even some restaurants without tablecloths! Sometimes music in the restaurant can set a mood, particularly if it's light and in the background. Or sometimes, District Chophouse as an example with its '40s music, it's trying to set a scene. But this was none of that. I ordered Snow Pea Fusilli: Defined on the menu as tomatoes, onions, summer sprouts, asiago, and pea coulis. The quantity of things wrong with this dish probably exceeded the quantity of ingredients. To name a few, the pasta was overdone, boiled to death. The vegetables (save for the grape tomatoes) were over done, sautéed to death. There were cucumber slices (or were they zucchini? I couldn't tell) that were just shy of wilted mush. They had only enough structural integrity left to allow me to tell that it had been a green vegetable at one time. The dish was sauced to death with a cloying sweet and acidic vinegar mixture that overwhelmed and overpowered everything (save the grape tomatoes which had enough of its own flavorful acid to fight through this mess). The asiago cheese on this dish looked like it had come from one of those plastic containers of shredded (as opposed to grated) parmesan at the supermarket. The closest approximation I can suggest for this dish is: Visit your local supermarket. Go to the prepared foods section. Get the plastic container of "Pasta Primavera" or something similar. Nuke it until just warm. This is a true approximation and not an exaggeration. This is where I should have spoken up. But my server came to ask how everything was only one forkful after another server delivered it to my table. Only enough time for me to say, "I don't like it" and not explain why I don't like it, which is essential for me to send something back. So I nodded while I chewed. She didn't return again until it was clear that I had eaten all I was going to eat. I declined the coffee and dessert offer. When it came time for the check ($19.47 including tax and an iced tea), and I left $30 so I can have proper change to leave a tip. She brought $10 back to me instead of $10.53. I would understand this (rather small) oversight if the place was busy and she was swamped, but at this time I was the only customer there. Your mileage may vary, but I can't think of any redeeming qualities that would make me want to return or consider another chance for them. After all, I paid $20 for that experience and boy do I feel taken. Perhaps it's because I'm spoiled knowing what a $9 chicken can taste like! The place gave me an "aura of bad feeling." I can safely say I will not return there. -
“A Gay Couple Ran a Rural Restaurant in Peace. Then New Neighbors Arrived” by Tim Carman on washingtonpost.com This isn’t an “article” so much as a well- researched, written, and edited short story that is almost surely going to win some type of award. It’s not about the restaurant; it’s a microcosm of what’s going on in the world. I spent at least an hour reading this story, and it was so good that, when I was well into it, I jumped back to the beginning and mentally sorted out the characters in my mind so I could fully engage in the second half. However much work, revision, and last-minute panic it took to publish this piece, it was worth it. As of this writing, there are about 11,000 comments, and if any one of them complains about “the Post no longer having any credible writers or editors,” I’m going to show up at their home at 2 AM in a clown outfit. I may just show up at the Washer’s home at 2 AM in a clown outfit.
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Up front admission -- I'm not a fan of GAR. I think their restaurants are too loud, and the food is just not that creative. There has to be a central kitchen behind all of that ubiquitous short-smoked salmon and garlic mashed potatoes. No real chef can be in those individual kitchens, pouring out all those dry pork chops and too-salty ribeyes. Tried Mike's tonight for what might be the 15th time. Never my choice, but I get invited out a lot. First of all, I like the decor. I'm a big baseball fan. But who the heck decided that the sun-dried cranberries are a good addition to every salad? You get the same cloyingly sweet sensation and texture of Gummi Bears. I thought I finally found something on the menu worth ordering -- breaded chicken cutlets over pasta with a brown butter sauce and mushrooms. Sounded good, bit I wish I tasted more than salt. The food is consistently dreadful, which makes it consistent with Coastal Flats and Sweetwater. You can consistently count on these places to be incredibly loud, have consistently mediocre food and consistently perky wait staff. They are, uh, consistent. The GAR restaurants are, in my humble opinion, a waste of a good opportunity to eat well at another restaurant. -
I have been going to this restaurant since I was a kid. This location is not the original, but they have always had a presence in Falls Church. If you want to know where the "locals" go this is it. Family owned, there are at least two generations of the family working here and on any given day the founders are at the restaurant, many times greating you when you walk in. They have a board of daily specials and portions are substantial. Service is always with a smile and after you have been there a few times the wait staff will remember you and treat you like family; the greetings and familiarity are sincere. Breakfast, lunch or dinner, Greek specialties are always worthy...however their steak and cheese is a treat, very flavorful and served steaming hot. Have never had anything but great experiences here and cannot believe this place was missed in this forum. It is tucked away 1/2 a block off Annandale Road, behind the Bill Page Honda dealership.- 2 replies
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Original Ray's: The Classics posts are in the Ray's: The Steaks Thread. Saw this in the Gazette: NOTICE Notice is hereby given that application has been made by: Elliott A. Rattley, Jr., Nicholas R. Lopata on behalf of ARS Silver Spring, LLC, for the transfer of a Beer, Wine & Liquor License, Class B, H/R, On Sale Only, for the premises known as The Classics Restaurant, which premises are located at: 8606 Colesville Road Silver Spring, Maryland 20910 A hearing on the application will be held in the First Floor Auditorium, Council Office Building, 100 Maryland Avenue, Rockville, Maryland, on: Thursday: May 16, 2013 At: 11:30 a.m. Any person desiring to be heard on said application should appear at the time and place fixed for said hearing. BY: Kathie Durbin Division Chief Board of License Commissioners for Montgomery County, Maryland MC 50306 (5-3, 5-10-13) -
I had lunch at the Eleanor, in the NoMa area under Elevation apartments. I'm nor recommending it, by any means, but it isn't terrible. It's just unremarkable, unless you want to go bowling for some reason. Let me say up front that I hate any waitstaff that doesn't write down an order. I have NEVER received my exact order from someone who just listens to your order and thinks they can remember it well enough to convey to the back of the house. Thus my burger, ordered medium rare with an egg on top and a side of salad, came out medium well with bacon on top and a side of fries. (Note -- the fries were very good.) Two of my companions ordered the rib eye, which at $26 should have been thicker than the 1/2" slices that came out. One companion ordered what looked like a reasonable lobster roll, but he wasn't raving about it. The menu has no rhyme or reason, and certainly no central theme. It's a hodge-podge of dishes that don't fit well on the same menu, like Greek salad, General Tso's wings, the aforementioned lobster roll, and "mussels and fries" (better known as moules et frites). Let's see -- Greece, China, Boston, and Belgium...?
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I didn't see a thread for this place. Website link. I stopped in a couple of weeks ago for Sunday brunch before a Nats game. I'd passed it a bunch of times and never gone in. I enjoyed my $13 CHICKEN HAVARTI SANDWICH Grilled Chicken Breast / Havarti Cheese / Avocado / Lemon Aioli / Brioche Bun. It was a bit overstuffed, and I had to keep reconfiguring it, but the ingredients all seemed high quality. It hit the spot and I would certainly order it again. It seemed to be kind of a local for the 20 and 30-somethings living in the surrounding (mushrooming) population of apartments in the neighborhood. Service from the bartenders was friendly and relatively attentive, though they were clearly busy. I was not the only identifiable Nats fan, but the clientele mostly seemed to be young neighborhood residents out for brunch. Several of them knew the employees by name. -
Not sure why there is not a topic on Due South, although maybe I do know after eating there. Went after Nats game last night. Nice patio - great view. Otherwise, can't recommend at least based on what we ordered. Started with corn bread, which is 4 pieces of fried cornbread with an oddly flavored (and unappealing color) molasses Rosemary butter. Bread tasted greasy but cornbread expectations should never be that high, should they? And we did eat all of it. I had the roasted corn and black eyed pea salad. The corn was barely roasted and the jalapeño dressing had zero flavor. I was told it was not meant to be spicy just with a jalapeño flavor but my salad tasted like it was dressed with water. I asked for extra dressing but it never came. My friend did like her burrata salad but for a main dish salad, the greens were a bit limited. Service was ok and while we had only basic cocktails they do have a decent beer selection and drink menu. My friend likes the Sunday brunch and said it is always busy for that. And again, the patio is a really nice place to sit. -
This is good news: Jeff Black opening in Takoma Park. -
Stanford Grill to Open on Tower Oaks Boulevard in Rockville. Per Bethesda Magazine. -
Bar Oysters - $1.35 each. Their menu says "We are Currently Receiving the Freshest Oysters Available on the East Coast," and I have no reason to doubt them. The problem lies with the word "receiving." Figuring the bar oysters would be whatever they had the most of, or weren't selling that night, I ordered a dozen. To my horror, the bartender began pulling preshucked oysters out from beneath the bar. He assembled the platter, then walked it back to the kitchen, where the chef took hold of it, and like the Road Runner pecking at bird seed, leaned down and gave a fake millisecond-long sniff to about four of the oysters. It was the same shtick they put on at BlackSalt, but he wasn't actually smelling them; he was simply putting on a show - it reminded me of what I've recently seen twice at an otherwise great wine bar (Taberna del Alabardero), where the bartender opens the bottle, touches the cork to his nose without sniffing it, and then pours the glass of wine. Please don't bother doing this stuff: It's pretentious and anyone who knows what they're doing will realize you're just going through the motions. The platter arrived, and the oysters looked good and fresh, and when I smelled one myself, there was no odor. That's because icing down an oyster can work wonders in terms of masking its flaws; it's only when you eat it, and the temperature quickly rises inside your mouth to 60, 70, 80 degrees up to a theoretical maximum of 98.6 - that's the moment of truth, and that's when oysters that haven't been freshly shucked reveal their flaws, which lie entirely in the finish and not in the nose, tasting like bad sea urchin. 'How are the oysters?' the bartender asked, after I had eaten one. 'When were they shucked? The first one I had wasn't fresh.' 'Oh, about an hour ago. They shuck them for Happy Hour and keep the extras on ice.' This conversation took place at 9 PM this evening. The Black's Seafood Gumbo was not cooked properly. The shrimp was still cold - colder than room temperature - but the andouille sausage was piping hot. Three bites and done with it. The beer and wine list is laughable. Fifty bucks wasted. Rocks
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Just wanted to get myself going. And what better way, than to sing the praises of my favorite spot. Thanks to Tom and his crew for a mgnificent evening of food and drink for our Rocks roast. That mushroom and crab(?) soup just added to my assertion that Chef Tom has the magic touch when it comes to that course. The steak was out of this world good. Someone mentioned elsewhere that it was in the same league as Ray's, and I agree. Spring rolls, Kit Kat bars and ice cream -- all excellent. But of course the piece de resistance was the company. -
I'm being taken to dinner tonight at Houston's in Bethesda... I looked online and all I could find was that they are a chain, which doesn't endear them to me to begin with. Has anyone been? Are there any redeeming qualities? Anything I should avoid? -
It doesn't, but they list Bolly at $70. There are retail wine merchants who charge that (they're ripping you off, of course, but still). I've often wondered about that place when taking my dog to the (wonderful) vet across the street. -
Did you have the onion rings at Quarry? I keep hearing they are excellent. Both the Half-Moon BBQ and La Bamba are also good places to eat. Both are directly below the (ex?) Napoli, and both are IMO better than any of the formula places that have invaded Silver Spring. -
According to OpenTable, Central Michel Richard is accepting reservations for the 29th of January. -
I've kept this quiet for weeks out of professional courtesy, but you'll hear about it very soon anyway, so you may as well hear it here first. Breaking News: Brian Zipin will be GM (and a partner) of Medium Rare, a sub-$20 American-style steak frites restaurant opening in late February in the old Yanni's space. Behind the operation? Mark Bucher of BGR was one of the creators, and none other than Michel Richard was (quietly) involved with developing sauces and desserts, but Brian and Tom Gregg (past President of Cuisine Solutions) are involved as non-silent partners. Cheers, Rocks PS Don't ever underestimate Michael Landrum - the guy gets around. But I've been told ... no sous vide (and I asked "are you sure? about ten times). So you weren't quite right, Michael!
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I have to admit that I have been a fan of Wagshal's for quite some time. While their sandwiches are above average compared to most other"deli's", they have two particular items that I believe to be the best in the area-Whole roasted chickens and their Shrimp Salad. Their chicken come in two sizes, stuffed or unstuffed, and the larger sells for about $17.00.( about 5 lbs) Not inexpensive, but probably the juciest, moistest(if this is a word)well seasoned bird I have yet to find. The shrimp salad is very pricey-$20.00 a pound but made with huge fresh shrimp and swimming quite contently in a mayo-spiced-celery sauce. Add a french baguette and you are in like flynn. One note is that I rarley buy everything in one place. So if I'm getting a chicken from them, I usually go to Chicken out for Mac and cheese, not the greatest, but if I don't want to make Kraft shells and Mac, it will do. The chicken is also quite good at 3:00 in the morning with a shake of salt right out of the refrigerator. Now if only someone can suggest a place for fried chicken, which I have not had in over a year, cause I'm craving some -
Just got this email off the dc-beer email list: Props to Thomas Cizauskas for the info. Will definitely be interesting to see how this place develops, maybe a good spot for a meal before a show at Rock and Roll Hotel? That area is still pretty rough, though, and it's a pain in the ass to get there without a car. Still, very interesting... -
I'm really looking forward to trying this place. Has anyone been yet? Thrillest article: http://www.thrillist.com/eat/washington-dc/20003/beucherts-saloon?utm_content=feature&utm_source=Sailthru&utm_medium=email&utm_term=Washington%20DC&utm_campaign=2.13.13%20DC:%20Beuchert%27s%20Saloon Restaurant website -
Happened to be walking by this weekend and saw that Macon is open in the Chevy Chase Arcade building on Connecticut Ave. We had already picked up bagels with the kids so I couldn't do much but pop my head in, but I'll probably get over there for a brunch soon. I can't wait to try the biscuits and bacon gravy with poached eggs and maybe the "spiced watermelon bowl".... Has anyone been yet? When did it open?
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