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Found 85 results

  1. for date night tonight, we went to The Gold Mirror roasted artichoke hearts, parmigianno-reggiano, olio nuevo avocado stuffed with Dungeness crab meat, lettuce and Thousand Island dressing not the greatest of pictures but it was awesome scallops, shallots, wine sauce, spinach veal sweetbreads, braised veal, porcini and button mushrooms panettone bread pudding, chilled zabaglione not bad; think old school Italian meets New Jersey
  2. The somewhat, erm, "unkempt" Happy Family closed, and the space is now a sparkling clean Silk Road - a somewhat more interesting pillbox of a restaurant. Make sure to look under "Chef's Specialties" if you visit their website. I thought sure I wrote about Happy Family once, but I can't find it anywhere. Silk Road is directly across Route 29 from Ramen Factory 42.
  3. Hey folks - I'm looking for a place that ISN'T fast food that will delivery to SE DC. One of our church members has recently had a baby, and we'd like to send them a few meals. (3 Fridays in a row, food for 2 people.) I need to be able to pay in advance with a credit card and can either set it up so that they order, or I order. Any thoughts? They are omnivores.
  4. Although a discussion was never started on this place, I guess its demise will be reported by my post. There is another dining casualty at Montgomery Mall new "dining deck" (credit, Bethesda Magazine). It was not around long enough for me to give it a try. Pizza looked good enough though. The sit down dining area never looked full to me.
  5. I will keep my eyes peeled as I inch my way up the Pike on my next pizza run. Not only are their pies great, everyone in the shop is so nice -- whether they're patiently taking a long phone order, when you come in for pick up or when you're eating in. Fond of Frankly, too -- it's not the same, but we're lucky to have better pizza around these days.
  6. Delivery in Cleveland Park

    A friend's son is ill and I volunteered to deliver a meal tomorrow in Clevland Park. Fat Pete's look about right and then I see many choices for delivery. grubhub, Doordash and one whose name escapes me. Anyone use any of these?
  7. Didn't want to head down to the Village, so stuck with Da Tommaso. Very happy with it...baked clams, veal parm, linguini with white clam sauce...all exactly what I was looking for. Short walk to the theater, so that worked out well too. I'll have to try Piccolo Angolo when I have a bit more time in the city to compare.
  8. I am currently taking orders for the 4th of July. Brisket, Ribs, and Pulled pork. I will be delivering from July 1st thru the 3rd. Email me for more details. I can provide sides also. ronjohnson0819@gmail.com
  9. Went to this nice place after reading about it in the times. A very welcome addition to the Chinatown landscape that increasingly fails in my book. It is very small but sort of sleek especially considering a lot of the restos down there. They specialize in the night market/ snack foods of Taiwan as well as the food served in trains as I recall (train food is a much bigger deal in parts of Asia as I understand it particularly in Japan). I had the night market crunchy chicken which I found to be delectable. It didn't taste disgustingly over breaded and it had a nice savoriness to it. The chicken itself was nice soft and meaty rather then bony and chewy which added to the general deliciousness of the product. The sausages were a special of the day and had that instinctive savory sweetness that characterizes a lot of taiwanese food. I also had a nice bubble tea there with the jasmine tea as I think it is sacrilege to not get bubble tea with Taiwanese food (bubble tea started in Taiwan as did other innovations of Chinese cooking such as Mongolian Hot Pot). I didn't get the bento box which is their bread and butter as I was eating dinner later (at the ever reliable en brasserie) and didn't want to get stuffed up. Nevertheless, this a nice place to come and eat something quickly that is also quite delish as well.
  10. I have not yet set foot inside Rolling Cooking (alternate website), but I pass it regularly and I'm hearing good things. From its menu (too long to download and post), it looks a little like a neighborhood Chinese restaurant, but I hear that the dishes are more authentic than Americanized, that Mapo Tofu is on the menu, that the Flaming Lamb is tremendous, and that they deliver. More to follow upon first-hand observation. I'm not sure what to make of the dual websites. One seems to indicate Bayonne is the location, but both point to the Springfield location. What Rolling Cooking replaced was a pretty bad Chinese place, maybe as long as 6 months ago....but I only recently noted the funky sign out front.
  11. So, we've gone from zero to two "Fast-Casual Asian Bowl Places" on H Street over the past month or so. Last night I picked up carry-out from the brand new Pow Pow, which just opened this past Saturday. They don't seem to have a menu available online, so I can't remember the names of everything we ordered. This is refreshingly not a Chipotle-like concept, and instead has you just pick actual items off of a relatively small menu. They have bowls, with stuff served over rice, as well as gigantic, burrito sized fried egg rolls. We didn't go with one of the egg rolls, and instead got two bowls, Fugazi Osbourne (beef with hoisin sauce and a bunch of stuff) and something I can't remember the name of that had pork and a poached egg. Everything was solid, although I wasn't a huge fan of the coconut rice, in both flavor and texture. Between this and BAB Korean Fusion, I think I prefer BAB. But both are good, and I'm happy this is here.
  12. Ron Johnson, aka "Smokin' Jarhead" is a former marine, now offering some of the best barbecue I've ever eaten, and absolutely some of the very best barbecue you can find in the Washington, DC area. A couple months ago, I bought three Full Racks of Ribs ($24) from Ron, and he delivered them to my front door, where they were waiting when I got home. Between me and my son, one of them didn't survive the evening; the second didn't last the week, and the third is still in my freezer, waiting for Matt to come home from college in a couple of days - the ribs freeze, reheat, and are 90% as good even after being frozen and reheated - all the more reason to stock up. Ron doesn't have a brick and mortar location, and he doesn't have a "food truck" in the traditional sense of the word; he has this huge smoker that he puts on a trailer, and brings over to catered functions anywhere in the DMV - extra delivery charges begin after 40 miles, which easily covers all of DC and the Maryland and Virginia suburbs. Ron will smoke anything from ribs, to brisket, to pulled pork, and just about anything else, and he'll bring the food to your door with a minimum order. Let me emphasize again: These are as good as any ribs I've ever had in the DC area, and that includes places like Johnny Boy's, Buz & Ned's, Chubby's, and The Pit Stop - in other words, the Best of the Best. It's unusual for me to be raving about a place that doesn't have a brick and mortar shop, but I did the same thing about Pupatella, eventually going on to declare them the best pizza in the area, which they were for a time - it's the same thing with Smokin' Jarhead: Just because there's no storefront means nothing when he'll bring your order to your door for you. If you're having a Memorial Day cookout, or a 4th of July barbecue, or any other type of house party, he'll arrive at your house with his smoker in tow, and everything will be cooked right there - no grocery store, no cooking, no cleanup - everything is done for you, and his prices are rock-bottom low. I really don't know what else to say: On short notice - one, perhaps two days, you can have the best barbecue in the area delivered right to your home. Call on a Tuesday for a Friday delivery, and the ribs will be waiting on your doorstep when you get home from a long week at work (this is exactly what I did; I've never actually met Ron - I paid him through PayPal, and the ribs were on my front porch when I got home the next day). If you're having guests over for a party, get him and his smoker over there too. I recommended this to one of our members once, who has since turned into a repeat customer, and this is a quote from him: All you need to do is write Ron on his Facebook page or contact him via his business card (below), and tell him what your needs are, regardless of the size of your order. He'll give you a quote that's reasonable enough that you'll wonder why you waited so long to do this. Ron should be in constant demand, and have a two-month backlog - that is how good his product is. Here are some facts about his meats: As a rule, he uses inexpensive cuts because the true flavor comes from his dry rub and the smoking process, but he will use whatever meats you request, so if you have a favorite butcher who makes a special cut of ribeye, or a favorite fishmonger who sells wonderful oysters, (I'm making an assumption here) he'll go there, purchase them, and smoke them for you - either at your premises or at his, followed by a delivery or drop-off. Things like hams, chickens, sausages, and turkeys are no problem, and he'll be more than happy to cater to vegetarians as well - the smoker has obviously seen meats in it before, so it would be impossible to keep kosher-vegan, but that's about it in terms of limitations. Some more factual information from Ron himself: The only other thing I want to emphasize is that supporting Smokin' Jarhead will be supporting a former Marine who was placed in harm's way to help defend our country - if you're looking to support our nation's veterans, then getting your event catered by Smokin' Jarhead is a win-win for all involved. One last thing: This is Ron's full-time job; not some hobby he does on the side. He's a professional in every sense of the word, and will bend over backwards so that you're happy. If you trust me as a food critic, I'm happy to put my reputation on the line by recommending Ron Johnson - it will be one of the safest things I've done. Support this great man - email him him right now while it's on your mind, even if you're not ready to place an order. Look at this smoker! <--- This could (and should) be your backyard at your next party! And what emerges from that smoker? Have a look: I'm proud to have a chance to support our country's veterans like Ron Johnson, but you can rest assured that if I didn't believe in his product, I wouldn't be writing this review, which is obviously a rave - that's why I included the pictures, so you can see for yourselves that I'm not just, erm, blowing smoke. Here's Ron's business card - I urge you to give him a try, even if it's just for a single rack of ribs (get dry rub - there are pictures on his Facebook page of pre-sauced ribs, and I got my order of sauce on the side so I could use exactly how much I wanted, when I wanted. It's really good sauce, too, but you don't want your ribs pre-sauced - whatever he uses in his rub is fantastic). PS - Ron, I have a suggestion: Like food trucks do, use Twitter to announce which days of the week you'll be making deliveries in which parts of the DMV. Tuesday can be Montgomery Country, Wednesday can be Arlington, etc. I'm not sure how you'd handle the specifics, but it's a thought, and one that may have some merit. That way, you won't have to run around all over town like a yo-yo. Maybe contact the owner of Food Truck Fiesta - feel free to tell him I referred you. You're also welcome to use this website to announce your deliveries (just try and keep it to "about twice a month," which is the standard we use for all businesses). Who knows? You might come up with something like this as a regular thing as your business grows. I really hope people don't simply read this post and forget about it six hours later - we have a diamond in the rough, and suitable occasions come up *all the time* (think about how many times *all you want* is some decent food in front of you, without having to trudge out to get it) - the fact that drop-off service is available is invaluable, and the fact that your meats freeze and reheat so well is also crucial. Next time I order from you (which reminds me ...), I'm going to buy in bulk like I did before, except given my track record of not having *anything* in my fridge, I may order even more next time. I hope your dry-rub is a success - that's how you'll acquire real wealth, but we're all benefiting from this early stage of your career (I have no idea how long you've been doing this, but if you play your cards right, you could be a rich man one day; it won't come from running around town dropping off orders of smoked meat). I look at this phase as a necessary evil to develop your name and brand, and something that everyone should be taking advantage of while it's still available. Keep grinding it out, but think *BIG* while you're doing it. Fall, 2016 picnic, anyone? One final word: It's not too late to remember Operation Honor Our Heroes this Memorial Day weekend - they *desperately* need both money and volunteers), Contact Christi-Ana Crews (my personal assistant) and help however you can. *Please read that post*!
  13. We started using Purple Carrot 3 weeks ago (family plan which gives us 2 4-serving meals per week). We have been eating probably around 75% vegetarian at home for the past year or so, and figured this could potentially introduce us to some new techniques/tastes in a relatively convenient way. Compared to the vegetarian options from Blue Apron, these seemed more interesting. So far so good. Only 1 or 2 of the meals have been "knockouts," but all but tonight's "North African Orzo Risotto" have been pretty decent. Favorites thus far have been spaghetti & carrot noodles with tomato sauce and miso/walnut "meatballs" (which you make from scratch with oats, nuts, & miso), and potato/collard green korma made creamy with almond milk. There is a disconcertingly large amount of packaging that comes each week, but nearly all of it is recyclable, and I'm told they are working on a system for customers to return packaging. Any other Purple Carrot folks out there?
  14. I recently discovered that a restaurant close to my house that I enjoy delivers, with only a $15 minimum and no delivery charges. Great! But then I noticed that there were two separate menus - one for dine-in, and the other for delivery, and the delivery menu was 10-15% higher across-the-board. So this "free delivery" actually costs you at least a couple bucks, if not substantially more. Has anyone else come across this dubious tactic? I don't want to call out the restaurant, because I like them, and I'm not even sure this is unethical, but at the minimum, it causes me to raise an eyebrow (and not order from them!) I would council anyone ordering online to beware of "free delivery charges," and to compare prices with the dine-in menu. The same holds true with delivery-service companies, which can charge anything they want - it's sort of like hotels.com, which I'm finding less-and-less to have the "lowest available prices" (which they claim to have). What's so hard about saying, "We charge a $1 delivery fee [which would cover materials], and require a 20% tip for our driver?" They're still making the same amount per order, and assuming a 33% food cost, why would they want to lose an order over something like this? This situation is a variation of the one described in Joe H's post about buying airline tickets,
  15. Hi All, I'm working on a Blue Apron (meal kits) for ethnic dishes rooted in food stories by people who have had them. I'd also like to add a culture component such as regional facts and a Spotify playlist. In my own experience, I've always had a hard time finding authentic, tasty food and usually have had to rely on people I trust to guide me. I'd love to learn more about how you all go about cooking and eating ethnic foods, and what you love and hate about the process. Attached is a quick sample culture card. Feel free to let me know what you think! If any of you are interested or would like to just discuss, send me a PM with your email, and I'll write you. Thanks! Best, An Dahk Bulgogi (2).pdf
  16. "Los Angeles To Get Restaurant Deliveries Via Uber" on socialtech.com
  17. Mi and Yu Noodle Bar opened on S. Charles Street a few months back, and they are a welcome addition to the neighborhood. This is a non-traditional "ramen" restaurant in that you mix and match a protein (currently buttermilk brined fried chicken, roast duck carnitas, 5 spiced bbq pork belly, soy-miso braised short ribs, or seared tofu), noodle (ramen, pho, or udon), and soup (spicy kimchi, miso, or adobo duck) to create your meal. I've tried all of the meats except the pork belly, and they are all well-seasoned, flavorful, and tender, although there are some dry bites here and there. The ramen noodles seem to be imported and are pretty good, while the udon noodles are what you would except, but personally don't seem to work that well with the heaviness of the soups. The miso soup is lighter and more reminiscent of your typical ramen place, while the duck soup really packs a punch on your initial slurp, but gets a bit overwhelming with salt and umami as you work your way through. All of the soups come with a soft-boiled egg and a tasty bean sprout/cabbage/carrot salad. The end result is several different combinations of delicious flavors, although some work better together than others. The noodle bowls are $12-$14 for a LOT of food; I've never been able to finish the soup. This is the perfect meal for a cold day or a long week at work. The other thing that I love about this place is the online ordering system (using ChowNow) on Mi and Yu's website. Choose a pick up time, order your meal, pay, and they'll email you when your food is bagged and ready to go. Walk in, take it home, get a BIG bowl ready to go (remember, it's a lot of food), combine, and enjoy.
  18. No but I tried the similarly named Vocelli's once. Never tried it again. It's been so long that I don't really remember what put me off. Just mediocre all around. Before Paisanos opened up a location near me, I would order my pies from a local joint called Juliano's and I liked them but my main beef was the cheese to sauce to crust ratio. Too much crust, too much cheese, but not enough of the red stuff. Tried Paisanos on a whim and never went back. Now all this said, I'm someone who has never strayed from a plain slice. Okay I'll make an exception for Neapolitan Margheritas and White Clam Pies. So of the three joints I've mentioned, I can only speak for the plain jane cheese offerings. Still, of the three, Paisanos wins in basically every metric that actually matters (to me, anyway). The cheese to sauce ratio is spot-on, and I never ran into the problem of the first bite having that gloriously stretchy cheese that pulls away from your mouth in long strands before letting go and then the subsequent bites being... not that. Every bite is that. The sauce has a nice subtle kick to it. You might not even notice it your first bite, but it slowly reveals itself over time. I don't want to give you the wrong idea. This isn't spicy pizza. It is pizza that uses spices in a way I enjoy. It's good eats. It's not going to stand up to the better DC area joints like WiseGuys or 2Amys or (I could go on)... But it's damn good for munching on in the privacy of your own home This is just my experience from my location. I cannot speak for any of the non-Alexandria locations. On my Facebook, I recently mentioned I had a pizza delivered in record time: 16 minutes. It was from Paisanos
  19. Pretty sure there's a Paisano's in that area. They're my delivery option of choice where I live. Can't say I've ever dined in, though and I can only speak for their pies but I've been a loyal customer ever since they opened a location near me.
  20. Ate here once, and ordered once. It's really good for what it is - white carton Chinese. I'd passed by it a million times, and had never been interested, but I figured I'd give it a go. I think they have beer? I don't remember. I went with a friend and got the Hunan Chicken, that was pretty tasty and they are able to make it a little spicy. I wasn't that hungry, and was leaving for a trip, so couldn't evaluate how it held up on day 2. Yesterday, me and little sis decided to aggressively pursue leisure, so we camped out on the couch and watched "Episodes" and "House of Lies" for about 6 hours until her flight. The rigorous nature of our hard core chilling required nourishment, so we decided to order in. Got 1) Vegetable Lo Mein - as good a version as any. Not too heavy/oily. Some vegetables were seen in there. 2) Ma Po Tofu - nothing at all like the Sichuan variety found at HKP and Joe's and other places, but surprisingly really good. They used a lot of mushrooms and it was earthy and good. I don't think they used shitty white plain mushrooms, either. These were good ones. The tofu wasn't too mushy. The sauce was spicy. 3) Kung Pao Chicken - as good version as you can get in the area. Not overloaded with peanuts. No dried red chiles, though, I usually want a few of those in the mix. 4) Shredded Pork With Garlic Sauce - like I say when I pass the preserves section at the supermarket, "This is my jam!". Really good! Tasty, not too "mystery-meat"-ish. This and a second plate of it sustained us through a very dynamic TV watching session... And I didn't feel sick the next day. $42 with tax and delivery and tip (Eat 24). Got there in 45 min. Plenty of food leftover. Try it hungover or an a Netflix day. I don't think you'll be too disappointed. -S
  21. Mookie's BBQ 1141 Walker Road Great Falls, VA 22066 703-448-1412 Facebook Has anyone had Mookie's BBQ? We were in the same shopping plaza last month and smelled the preparation, but couldn't stick around to try it out. Apparently, the restaurant will be opening soon.
  22. Hey guys. In a real situation here. I'm staying for a few nights at the Inova Fairfax Hospital on Gallows Rd, right near the Mosiac District. Can anyone recommend some delivery/take-out options near me that will travel/reheat well? There's no way I'm eating this hospital food. I notice Elephant Jumps, for example, is near me but I've only ever had experience dining in there. Does any of the food from their "serious authentic Thai food" menu reheat well? I loved the Gang Hung Lay when I ate there but have no idea how it would handle even the shortest of drives. Anyway, all suggestions are welcome!
  23. So far, we have a Bakeries, Cupcakes, and Doughnuts thread, but no love for remaining types of goodies. So, here is one, because I thought others could share their finds, given the wide girth of options available in New York City. This past weekend's find was OddFellows Ice Cream, originating in Williamsburg, with an outpost (tiny) in East Village. I determinedly visited here after seeing Chef Johnny Iuzzini's tweets with photos about this place. I like that it uses local dairy to make its ice cream, as well as that it donates $0.05 per purchase to a food bank. The Village outpost is kind of a fun teeny place, with its uniform throwbacks and wholesome flavors, offering typical and unusual flavors, along with shakes, sundaes, splits, and such. When little man and I visited yesterday, his order of mint chocolate and my thai ice both hit the spot. I like how the ice creams weren't super sweet, and it was nice his wasn't so minty like some can be. The unusual flavor yesterday was Ants on a log, where the customer before us proclaimed, "there is such a succinct celery taste to it!"
  24. I've noticed a critical point in both the number of restaurants taking online orders, and the methods in which they're doing it, just in the past few months. For example, it's now possible to order from Hong Kong Palace without picking up the phone - depending on how much you spend, there are freebies you can get with your order: The more you spend, the more you can get. The other evening, I ordered enough to get a free order of Chicken and Broccoli - granted, no great shakes, but hey, it was more than enough for lunch the next day. This doesn't even consider places like GrubHub, Seamless, and Caviar (which I used with great success on a recent trip to San Francisco, ordering from R&G Lounge in Chinatown - it came right up to my hotel room (the Salt and Pepper Scallops were rocking)).