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Found 691 results

  1. My sister-in-law, a denizen of Cleveland Park, asked me if I had heard anything about a new place called Ripple in the old Aroma space in Cleveland Park. She said the posted menu looks interesting. Metrocurean has the scoop. A bit surprised that this seems to have gone unnoticed on dr.com given the pedigrees of the team behind it. Anybody go on a scouting trip this past weekend? [ETA: oops--looks like the tag line got cut off in the title of the thread; should be "from our back yard." I assume Don will change the title of the thread anyway. ]
  2. I was walking around at lunch today and passed by 100 King St (vacant for awhile) and notice a bunch of permits on the windows and obvious demolition going on. Went back to the office and did a bit of digging and found a submission by Carluccios on the upcoming docket of the Board of Architectural Reviews. Apparently a UK based Italian chain. Carluccios.pdf
  3. GBD Chicken and Doughnuts is opening on Friday at 8am at 1323 Conn Ave (where Yola used to be, so fried chicken & doughnuts is replacing a healthy yogurt place). From the Our Story page on their website: "GBD (which gets its name from the restaurant kitchen shorthand for golden, brown and delicious) pairs the sweet and savory specialties of husband and wife team Chef Kyle Bailey & Pastry Chef Tiffany MacIsaac the culinary masterminds behind Birch & Barley." Washington Post article about the opening and offerings here.
  4. This is a new restaurant which appears to be under the Warner Theater. Although it boasts a Pennsylvania Avenue address, although that esteemed Avenue is a block further south, it is actually located at Thirteenth and E, NW, with the entrance on Thirteenth. You go down a nice flight of stairs into a well-decordated room. I took my goddaughter there last week and the fifteen year old enjoyed a clam chowder that was actually full of clams. I opted for the fried chicken that the Post food critic had recommeded. I liked the chicken very much as did goddaighter who had one of my pieces and pronunced it as better than Joe's where she had chicken last month. She finished off with chocolate chip cookies and milk and, when she had one cookie left, they put it in a neat little box for her to take home. I will go back, of course, and I do wonder why these new restaurants are not reviewed more frequently. Boss is a nice place and certainly better than Chef Jeff's across the street. Perhaps the entrance is too hard to find.
  5. A delayed note. I had some lunch brought in from Chix and was fairly impressed. I had the chix chicken which is seasoned with a secret blend of spices (so says the menu). I found it flavorful and tender. I only ate the dark meat, but my work partner had the breast and say they were juicy. The meat was seasoned well. I had black beans and rice on the side. They were decent, not wowed off my feet , but decent. I would recommned stopping in and supporting them. The food is good and the mission better. http://www.chixdc.com
  6. Science Club? That sounds interesting. Anyone have news on what it is? Bar, lounge, resto? What kind of drinks, couches, food? Maybe you have to check your brain at the door?
  7. A week or two after opening, I just tried Azur -- the new restaurant from Frederik de Pue (of Table) in the Cafe Atlantico space. We love seafood and had high hopes. Unfortunately, we were a bit disappointed. I'll give it a few months and try again. The space is very nice. They've taken the old Cafe Atlantico and installed a french coast / St. Barts style, with medium toned woods, whites, and blues. I think the space is lovely, but found the music unpleasant at times -- a lot of loud, techno-ish music (picture a too-trendy, french nightclub). To start, I had a nice wheat beer, and my guest has a cocktail. Her first attempt at a cocktail was supposed to contain wasabi vodka, black pepper vodka, tomato water, tobasco, and caviar. (Yes, the caviar seemed strange, and the $20 price tag was not justified by the very tiny bit of it on the garnish). The drink was very disappointing. There was no detectable trace of wasabi, pepper, or tobasco. It basically tasted like tomato water, vodka, and fish (presumably from the caviar?). Bland and in need of salt. Upon asking the waitress if perhaps an ingredient was mistakenly omitted, my guest was offered a different drink and got a version of a bees knees that was pretty good. To start: We ordered a tile fish crudo with black lime, pickled cilantro, avocado, white asparagus, and espelette. The lime, espellette, and little blossoms not identified on the menu had nice flavor. But the crudo tasted a bit fishy (presumably not as fresh as a crudo needs to be, although I'm not familiar enough with tile fish to be sure). The avocado was turned into a paste that reminded me of guacamole though needing more flavor. We also had oyster croquettes with black truffle, micro celery, and old bay aioli. The truffle/celery combo was nice. But the croquettes themselves were a bit soggy and overbreaded. For entrees we had scallops with asparagus, pine nut purée, grapefruit sections, puffed red quinoa. The dish sounded very interesting, but I didn't really get how these flavors went together. The puffed quinoa provided nice texture. The scallops were underseasoned (or even unseasoned). We also had tubot with hakurie turnips, celery, grapes, broccoli, and roasted almond espuma. Here I understood the flavor combination (more or less). The turbot was cooked beautifully, well seasoned, and had great flavor. The accompaniments were a mixed bad. The almond espuma was great, and we remarked that we would have preffered a big layer of it rather than just a little dollop on the side. The grapes added nice bursts of sweetness. Some of the vegetables were a bit bland. The turnips, for example, desperately needed salt and acid. The celery and broccoli were a bit better. The best food, by far, was dessert. We had honeyed grapefruit with brown sugar meringue and prosecco granite. The genius of the dish was an ingredient not listed on the menu -- a chiffande of basil. We loved the savory basil flavor against the sweet but cold granite, the firmer meringue, and the softer fruit. The even better dessert was a "strawberry mint salad" with puff pastry crisps and balsamic gelato. The highlight here was the balsamic gelato -- terrific. The strawberries were solid, though had only a tiny bit of mint on it, so the dish was probably not well named. There was also an undescribed cream between the puff pastry crisps. Although the desserts were good, none of the four savory items were standouts, and three had noticeable flaws. I like the space and concept, and I'm really hoping the place hits its stride.
  8. You have a high-end chef trying to lay low in Laurel -- dishing up barbecue that is very worth the drive to U.S. 1. You'll know them because it'll be the only hole-in-the-wall dining room that shows the Food Network. You'll also know them for the food. Smokey, seared spare ribs, light corn bread, and the best collard greens that I remember eating. That was my first platter, and it only suggests more good things to find on that menu. RG's BBQ Cafe is a new restaurant in the U.S. 1 building that used to be the Bar-B-Que House. It's the same casual spot with counter service and a small dining room. But it's a new operation. It's an operation run by Robert Gadsby -- former executive chef at the Biltmore Hotel in LA and a 2007 contestant on Iron Chef America. I had noticed the new signs, but Gadsby seems to be running a low-key operation with a Groupon, but no new Web site. He's not going low on the food. My $14 platter centered on spare ribs -- meaty ribs with a firm bite and smokey flavor. It was a huge half rack, but the side dishes were the real shock. Generous portions of special food. Corn bread with full flavor and the lightest texture. Collard greens cooked to perfect tenderness and an earthy tone. If you're honest, you'll admit that the best part of many collard greens is the meat. I'll dig around good greens to find a burnt end or some other pork. But RG's greens may be vegetarian. At least, I didn't see any meat. I just forked up greens. It takes real talent to make something that simple taste so delicious. I ate dinner watching Chopped on the television, and I'm sure that my meal beat everything in the show. I'm excited to eat more at RG's BBQ Cafe. An acquaintance stopped there yesterday and got a special bacon-wrapped quail. He loved it. This is on my way home, so I'll work through the pulled pork, the baby back ribs, maybe the burger. There are hot dogs, which I would normally skip but might be special if they're done like the collard greens. Gadsby is the chef who appears to be taking over the Venegas Prime Filet in Fulton.
  9. With all of the chatter about the Isabella Galleria deal, as well as the regrettable (already) deal that the Nationals struck to rename the Red Porch as the Budweiser Whatever, it seems that the news this week that was overlooked is that the Redskins have partnered with some restaurant group to open a Redskin-themed restaurant at One Loudoun. You sub-50 year olds will be able to find and post links easily, so help me out. Interesting that the Redskin name itself is not part of the branding. Will not be going unless I see 10+ favorable reviews on this forum...
  10. Spotted this last week walking home from my new job, stopped in for lunch today. Apparently they opened a few weeks ago. Lunch was an order of Misir Wat to go, which came with a small helping of collard greens, a small helping tomato/onion/pepper salad, and a second piece of injera. The lentils had a nice flavor with a little bit of heat but nothing searing. There is also a breakfast menu with ful and fir fir and egg sandwiches. Hours are 7-6, maybe 7-7. maybe. It was entirely pleasant and I'll probably hit this once every week or two. No idea if there is any relation to the Bunna in New York, probably not. They also have a full coffee menu and sell beans from Nagadi Coffee in Silver Spring.
  11. So Bistroquet did a soft opening last night. So soft, in fact, that they didn't actually tell anybody that they were opening and simply let people wander in. I only even saw that they were open because I happened to be walking my dog past them. Because of this, I got there too late and the kitchen was closed, but I did grab a beer (they had a good, but small, beer list. 3 different types of Ayinger and a few French and Belgian beers) and chat with the owner and the chef. I also got a look at the menu and it looks great. Lots of very traditional French food, with some Thai dishes thrown in, (the owner's wife is Thai) along with some Thai-French fusion dishes that looked surprisingly good. What impressed me most was their willingness to put offal front and center - their appetizer list was nearly half organ meat. Dishes like lamb's brain on toast and tripe in mustard sauce shared the page with escargot and pommes frites. The entrees also looked promising, if a bit expensive, but that's the new normal for the neighborhood. (despite the fact that every time a restaurant space opens up the listserv is abuzz with people hoping it gets filled with a "reasonably priced family restaurant." If that's what people actually wanted then Palisades Pizzeria and Listrani's wouldn't have closed down and places like Blacksalt and Et Voila wouldn't be packed every night!) Overall I can't wait to come back and give the food a shot. I'll report back once I have.
  12. I went to Jackie's in Silver Spring for the first time for dinner and enjoyed it quite a bit. There hasn't been too much written about it for a long time on other boards so I wasn't sure what to expect, or to order. We had the soft shell crab to start, which was on the papery side of soft, and kind of puny, but tasty; and the Mini Elvis Burgers, also tasty, especially the pimento cheese spread on top, but cooked all the way through to a uniform brown. The pan fried chicken with potato salad that was the special was fabulous (and a real bargain at $12). I'm not sure whether our very friendly waiter was slow because he was so busy or because he knew we wanted time to catch up with old friends who somehow managed to have two kids, change careers and move twice while I wasn't paying attention. In any event, slow worked great for us. The rhubarb pie could have used more fruit, but a great dollop of fresh cream made up for it. I also enjoyed the Flying Dog- Doggy Style Pale Ale on tap - perfect with the fried chicken. I think it would be a great place for a MoCo-style happy hour.
  13. I'm excited, since I'm something of an Fairfax City cheerleader. I've only been able to find a few reviews online, but they're all raves. I tried Sweet Life (the former occupant of the historic Moore House) once for dinner and it was sorta 'meh'/hit-or-miss, so I'm not surprised they didn't make it. Choices by Shawn seems to focus a lot on gluten-free baked goods, and they even have a few vegan offerings. The web site is here. Has anyone tried this place? Any thoughts?
  14. One Block West - A wonderful dining experience. While the service had some hiccups and the wine pairing pours were barely enough to scrape through the course, I would absolutely return and do the tasting menu again. It was $65 plus $45 for the pairings. First: salmon three ways - tartar, smoked and roe. A little over olive oily. I do not eat sushi but ate the tartar and smoked pieces nonetheless. Quite tasty. Second: drum over crisp razor thin bean slices with a sweet potato puree. OMG this was phenomenal. The whole combo just worked wonderfully. Third: Rabbit wrapped in prosciutto with feta and spinach over squash puree. Not a big feta fan, thought it was a bit overwhelming, but this was also very good. Fourth: Sausage with a sauerkraut eggroll. It really wasn't an eggroll, but it was wrapped in cabbage. (My wonderful german mother who fed us pork and saurkraut every new years day as what I thought was punishment for coming home drunk the night before would flip if she heard me say this) The saurkraut was amazing! It was not vinegary, which is how I grew up hating, I mean eating, it, but very sweet. Went tremendously well with the sausage. (edited to add this correct description of the dish) Fifth: Bourbon sorbet. Yum, yum, yum. Sixth: Lamb. Tender, flavorful, delicious. Seventh: Dessert. I didn't write it down, so I don't remember. I do remember eating the whole thing and being pissed b/c it was so good but I was full but I couldn't stop eating it. (edited again - clearly should have looked at the website before I wrote this. This was f-ing awesome. This place is absolutely worth the trip from DC. We stayed at the Wyndham right there in town. 2 blocks from the walking district, very convenient and only about 120 bucks. (although based on the aforementioned pairing pour sizes, I certainly would not have been nervous about driving back if it was required). I read great things about One Block West and am happy to report that the food was incredibly good. Oh, they had a person playing accoustic guitar in the dining room during dinner, which was quite nice. I wish this place was closer to home. We also walked around and stopped into the pub (Union something I think). Friendly people and staff, excellent beer selection and wines by the glass.
  15. We had a wonderful dinner at a new place in Winchester, eM Restaurant, which is a block off the Pedestrian Mall. It's very small, under 40 seats, with a 5 stool bar area and reminds me of the chic noveau Old Town Alexandria restaurants both in style and quality. We went on a Friday evening with an early reservation and by the time we left at 7:30 it was packed. The wait staff was attentive but not intrusive. We started with drinks...my wife had a cocktail named "Sitting by the Campfire" which was a mix of Godiva liqueur and marshmellow vodka, an incredible chocolate grahamcracker dust on the rim, and finished with flaming marshmellow that was so good she had another during dinner, a rare event. I started with an Anchor Steam beer and moved to a Samuel Smith chocolate stout for the meal...two favorite brewers of mine that I was shocked they carried. Normally we'd have wine with dinner and reviewing the list, it is a small, but smart, selection of wines designed to complement the food. The menu changes daily. We started with a cheese, sprigs, and sun dried tomato flatbread that was delicious. My wife had the vegetarian eggplant cannelloni with assorted vegetables and ricotta cheese that was a taste treat. I had the Angus filet, which was a beautiful piece of meat seared to perfection with a touch of salt and spice, then covered with a delicious reduction that enhanced the flavors. We ended the meal with a maple creme brulee that was out of this world. I tasted it the entire 40 minute trip back home. Chef Will Mason has created a masterpiece in Winchester. There aren't many places in the Valley, apart from the Inn at Little Washington, I know I'm going back to. This is one of them.
  16. One that comes to mind for me is Grapeseed in Bethesda. Had a great meal there last month. I find this to be one of the highlights of the Bethesda restaurant scene. There are so many restaurants downtown, but hardly any GOOD ones. Anyone have any thoughts on this place?
  17. Panache, on Desales Street (across the street from the North side of the Mayflower Hotel) is worth exploring.
  18. Same chef and bar manager though. But for the fact that the last guy forgot to renew the liquor license the place might have stayed open continuously, but they had to re-apply and used the time waiting for the new liquor license to spruce the place up a bit. I believe Mr. Moliere always owned the building and was heavily invested as a backer of the former "owner", to the extent that he controlled the situation and had the power to boot the guy.
  19. You may also want to check out IronBridge Wine Company in Warrenton. The building itself is awesome, go downstairs and see what they have done with the basement! The food has been consistant each time I have visited. The menu seems to change weekly so that is a good sign! (Hey we welcome any kind of change in these here parts!) The wine selection and prices can't be beat. The main floor can get busy on Saturday nights though, so upstairs, the windows, or the basement is where I would sit! Good luck!
  20. I had an enjoyable lunch at Tara Temple yesterday. It replaced Tara Thai -- thankfully -- and is managed by the guy who formerly managed Cafe Asia in Rosslyn. More accurately, it is the remodeled Tara Thai, but I'm glad that Tara Thai is no longer dishing out so-so Thai food. This is a trendy black-and-steel place that looks like it should be in Manhattan or San Francisco, and it has mini tables with padded stools ringing what will soon be a combination bar area and dance floor if the notice on the door for a dance hall permit is approved. The throbbing techno music in the background adds to the trendiness, I suppose. The food is Asia fusion, and pretty darned good. The green tea came out in a coffee press and was thick and flavorful. We had quite a few of the sushi rolls and nigiri, all flawless and fresh. The salmon cheek yakitori was delicious, proof that we often toss away the best morsels of salmon in this country. I forget the style of fried rice we tried, but it was excellent and I would be tempted to get it as carry out whenever I'm in the neighborhood. All in all, this was a surprisingly good meal, albeit in a way too-trendy environment. I'll definitely be back for the food, but not the atmosphere.
  21. The owners of Guajillo and Casa Oaxaca are now in Manassas on Mathis Avenue. Wife and her sister went for lunch last week and were the only customers the whole time they were there. My wife and I were there for lunch Friday and there were three other parties the whole time we were there. I haven't been to Guajillo or Casa Oaxaca, so I can't speak to how it compares to them. I enjoyed my chorizo quesadilla and my wife's five tacos plate (steak, pork, chicken, fish, and lamb). Thin crispy chips and warm salsa were good.
  22. I had the great pleasure of dining at Cyrus last week. Based on my experience, I'd say this is a well-deserved recognition, as is Chef Keane's place on Food and Wine's 2006 Best New Chef's list. (will post details about the meal and others in the Napa, or maybe a new Russian River Valley, thread soon.)