reedm Posted February 18, 2017 Share Posted February 18, 2017 6 hours ago, DonRocks said: I'll let people know when they're correct - will answer any questions if people need hints. What do people think of how it looks? Looks like old, dry, reheated brisket. Interested to know where it is so I don't have to go there. Link to comment Share on other sites More sharing options...
Rieux Posted February 18, 2017 Share Posted February 18, 2017 Fat pete's Link to comment Share on other sites More sharing options...
DonRocks Posted February 18, 2017 Share Posted February 18, 2017 3 hours ago, dcs said: Texas Jack's. Texas Jack's it was. I didn't finish it. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 18, 2017 Share Posted February 18, 2017 5 hours ago, reedm said: Looks like old, dry, reheated brisket. Interested to know where it is so I don't have to go there. Since Don answered, I guess I no longer have to toss out a snarky guess of "DC medical examiner's office". 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted February 18, 2017 Share Posted February 18, 2017 2 hours ago, DonRocks said: Texas Jack's it was. I didn't finish it. I wouldn't have even started it. That just doesn't look right. Link to comment Share on other sites More sharing options...
Josh Posted February 18, 2017 Share Posted February 18, 2017 12 hours ago, DonRocks said: I'll let people know when they're correct - will answer any questions if people need hints. What do people think of how it looks? Link to comment Share on other sites More sharing options...
bookluvingbabe Posted February 19, 2017 Share Posted February 19, 2017 I love the revival of this thread, which is probably my all time favorite DR thread. I just checked my phone to see if I had anything I could post to keep it going but realized in recent weeks I seem to only take photos of my cocktails. 2 Link to comment Share on other sites More sharing options...
DonRocks Posted February 19, 2017 Share Posted February 19, 2017 On 2/18/2017 at 1:31 PM, ktmoomau said: I wouldn't have even started it. That just doesn't look right. You almost expect to see green streaks going through it, like in a puddle of oil in a parking lot, right? But I'm telling you, it was better than it looks (which admittedly isn't saying much). Also, be aware that I ordered 12 ounces of brisket, and this was probably 45 minutes into the meal - I probably had nearly a half-pound before taking this picture because I hadn't eaten all day, exercised earlier, and was *starving*. Link to comment Share on other sites More sharing options...
DonRocks Posted February 20, 2017 Share Posted February 20, 2017 On 2/19/2017 at 4:29 PM, bookluvingbabe said: I love the revival of this thread, which is probably my all time favorite DR thread. I just checked my phone to see if I had anything I could post to keep it going but realized in recent weeks I seem to only take photos of my cocktails. Good! Then where did I dine? 1 Link to comment Share on other sites More sharing options...
brian Posted February 20, 2017 Share Posted February 20, 2017 Little Sheep Mongolian Hot Pot Link to comment Share on other sites More sharing options...
DonRocks Posted February 20, 2017 Share Posted February 20, 2017 16 minutes ago, brian said: Little Sheep Mongolian Hot Pot Too easy, huh? I knew the Yin-and-Yang broth would give it away. Link to comment Share on other sites More sharing options...
brian Posted February 21, 2017 Share Posted February 21, 2017 there's aren't that many hot pot places in the area Link to comment Share on other sites More sharing options...
DonRocks Posted February 27, 2017 Share Posted February 27, 2017 Where did I dine? More specifically (and fairly, because I know of only one person here who might guess the restaurant), what is it, and how much did I pay for it? (To put things in perspective, note the size of the tongs on the fork.) PS - Don't worry about the price question; I mistakenly thought it had cost $10 more than it did, and I had smoke coming out of my nostrils. Link to comment Share on other sites More sharing options...
ktmoomau Posted February 27, 2017 Share Posted February 27, 2017 Interesting, plates are pretty, but scuffed up?, knives are laguiole. Table and floor look kind of like Mintwood Place, but I thought their plates weren't fancy. I feel like I would remember these plates and cutlery if I had eaten on them. Link to comment Share on other sites More sharing options...
Jonathan Posted February 27, 2017 Share Posted February 27, 2017 11 hours ago, DonRocks said: Where did I dine? More specifically (and fairly, because I know of only one person here who might guess the restaurant), what is it, and how much did I pay for it? (To put things in perspective, note the size of the tongs on the fork.) PS - Don't worry about the price question; I mistakenly thought it had cost $10 more than it did, and I had smoke coming out of my nostrils. Looks pretty terrible. Steak Frite of some sort? Link to comment Share on other sites More sharing options...
DonRocks Posted February 27, 2017 Share Posted February 27, 2017 2 hours ago, Jonathan said: Looks pretty terrible. Steak Frite of some sort? "Of some sort," I'll give you that. Link to comment Share on other sites More sharing options...
Al Dente Posted February 27, 2017 Share Posted February 27, 2017 Where did I dine? Link to comment Share on other sites More sharing options...
DonRocks Posted February 27, 2017 Share Posted February 27, 2017 4 minutes ago, Al Dente said: Where did I dine? You didn't; you threw up. Link to comment Share on other sites More sharing options...
Al Dente Posted February 27, 2017 Share Posted February 27, 2017 2 hours ago, DonRocks said: You didn't; you threw up. It was a super delicious kinda brunchy dish. Pork belly was involved. Not pictured is the fried egg which I had already consumed. Edited to add: Fried egg. Link to comment Share on other sites More sharing options...
DonRocks Posted February 27, 2017 Share Posted February 27, 2017 13 minutes ago, Al Dente said: It was a super delicious kinda brunchy dish. Pork belly was involved. Yeah, I was only kidding - it looks like it could have been really good. Modern American with an Italian bent. Link to comment Share on other sites More sharing options...
Keithstg Posted February 27, 2017 Share Posted February 27, 2017 17 hours ago, DonRocks said: Where did I dine? More specifically (and fairly, because I know of only one person here who might guess the restaurant), what is it, and how much did I pay for it? (To put things in perspective, note the size of the tongs on the fork.) PS - Don't worry about the price question; I mistakenly thought it had cost $10 more than it did, and I had smoke coming out of my nostrils. Bearnaise? Link to comment Share on other sites More sharing options...
DonRocks Posted February 27, 2017 Share Posted February 27, 2017 3 hours ago, Keithstg said: Bearnaise? Fascinating guess. No, this was in Chicago, and run by a very famous, well-awarded restaurant group. Link to comment Share on other sites More sharing options...
ktmoomau Posted February 27, 2017 Share Posted February 27, 2017 11 minutes ago, DonRocks said: Fascinating guess. No, this was in Chicago, and run by a very famous, well-awarded restaurant group. That's not fair, you must say upfront when the restaurant isn't in DC. Link to comment Share on other sites More sharing options...
JimCo Posted February 27, 2017 Share Posted February 27, 2017 27 minutes ago, DonRocks said: Fascinating guess. No, this was in Chicago, and run by a very famous, well-awarded restaurant group. The Publican? I adore that place, but have no idea what that dish is. Link to comment Share on other sites More sharing options...
DonRocks Posted February 27, 2017 Share Posted February 27, 2017 20 minutes ago, JimCo said: The Publican? I adore that place, but have no idea what that dish is. Yes. I didn't love what I had there - this was the Dry-Aged Sirloin. When I first typed in the post, I thought I had paid $31 for it and I was *livid* (it was only $21) - I was also almost sure there were only four little slivers of steak (my dining companion thinks so too), but the picture sure looks like there were five. Either way, it was a tiny little dish - those little rectangles of steak were two very small bites each (I mean, look at them compared to the fork tongs), and the dish was sauced to death. We also had the Roasted Mushroom dish, and the two were about the same size. The bottle of red wine I ordered was served at about 75 degrees, too ... grrrrrr. Link to comment Share on other sites More sharing options...
Al Dente Posted March 3, 2017 Share Posted March 3, 2017 On 2/27/2017 at 10:41 AM, Al Dente said: It was a super delicious kinda brunchy dish. Pork belly was involved. Not pictured is the fried egg which I had already consumed. Edited to add: Fried egg. In case anyone is interested, it was Mintwood Place. Pork belly hash-- I loved it! Link to comment Share on other sites More sharing options...
DonRocks Posted March 3, 2017 Share Posted March 3, 2017 13 minutes ago, Al Dente said: In case anyone is interested, it was Mintwood Place. Pork belly hash-- I loved it! Yes, I can see where that would be wonderful - what were the primary ingredients? Link to comment Share on other sites More sharing options...
Al Dente Posted March 3, 2017 Share Posted March 3, 2017 1 hour ago, DonRocks said: Yes, I can see where that would be wonderful - what were the primary ingredients? Diced bell(?) peppers and tomato that was kinda stewed down, almost like ratatouille, with potatoes. Fried egg on top. Link to comment Share on other sites More sharing options...
DonRocks Posted June 5, 2017 Share Posted June 5, 2017 On 5/29/2017 at 8:57 PM, Simul Parikh said: I'm a little offended that nobody has appropriated Indian food yet. Feel like the red headed stepchild. Andy Ricker - go to Kerala or Punjab or Gujarat and make it happen! Where did I dine? Link to comment Share on other sites More sharing options...
Simul Parikh Posted June 5, 2017 Share Posted June 5, 2017 Bindass? Isn't the cook Indian? Link to comment Share on other sites More sharing options...
Tweaked Posted June 5, 2017 Share Posted June 5, 2017 Bindass Link to comment Share on other sites More sharing options...
DonRocks Posted June 5, 2017 Share Posted June 5, 2017 Good guesses, but no (I wouldn't have quoted you had it been Bindass). Okay, here's another hint: The leftmost dish is Poke. My dad used to tell the most *lame* jokes, all in his booming baritone voice. A tourist was traveling in Hawaii, and approached a native. Tourist: "Excuse me, sir, I've always wondered: Is the correct pronunciation "Hawaii," or "Havaii?" Native: "Havaii." Tourist: "I see. Thank you!" Native: "You're Velcome." Link to comment Share on other sites More sharing options...
reedm Posted June 6, 2017 Share Posted June 6, 2017 Is the second dish Onion Bhaji? Link to comment Share on other sites More sharing options...
ktmoomau Posted June 6, 2017 Share Posted June 6, 2017 Hula Girl? Link to comment Share on other sites More sharing options...
Ericandblueboy Posted June 6, 2017 Share Posted June 6, 2017 Rasika West End? Link to comment Share on other sites More sharing options...
DonRocks Posted June 6, 2017 Share Posted June 6, 2017 4 hours ago, reedm said: Is the second dish Onion Bhaji? It's Pakora. 3 hours ago, ktmoomau said: Hula Girl? I *knew* someone would guess Hula Girl - this restaurant is better than that. 2 hours ago, Ericandblueboy said: Rasika West End? This is a good guess too, but I quoted Simul for a reason. Here's another hint: There was only one more Indian-influenced dish on the menu that I saw, and I ordered these dishes specifically because I remembered Simul's post. Honestly, I think the best clue is the julienned carrots as garnish. Notice also the top-left corner of the same photo: That's a pencil eraser. Link to comment Share on other sites More sharing options...
Simul Parikh Posted June 6, 2017 Share Posted June 6, 2017 Le Mirch? Link to comment Share on other sites More sharing options...
DonRocks Posted June 6, 2017 Share Posted June 6, 2017 2 minutes ago, Simul Parikh said: Le Mirch? You get around. Not Le Mirch, but there's something of a (dwindling) French influence in this nation's cuisine. Link to comment Share on other sites More sharing options...
reedm Posted June 6, 2017 Share Posted June 6, 2017 Sea Pearl Link to comment Share on other sites More sharing options...
DonRocks Posted June 6, 2017 Share Posted June 6, 2017 7 minutes ago, reedm said: Sea Pearl How did you know? I urge people to have these with a glass of their Vinho Verde: The "original green wine" - bone-dry, and a bargain at $5. SeaPearlHappyHour.pdf Link to comment Share on other sites More sharing options...
Simul Parikh Posted June 6, 2017 Share Posted June 6, 2017 Well... Sea Pearl chef isn't quite Andy Ricker, but those apps looks really delish! Link to comment Share on other sites More sharing options...
DonRocks Posted June 7, 2017 Share Posted June 7, 2017 2 hours ago, Simul Parikh said: Well... Sea Pearl chef isn't quite Andy Ricker, but those apps looks really delish! They are - and such a good value at happy hour, too, that you really can't go wrong. The Tandoori Chicken was surprisingly good - it makes me wonder if they might have a real tandoor (granted, it was a couple little skewers for five bucks, but the yogurt-based sauce was really something - I couldn't finish it). The Pani Puri (or whatever you'd call the Poke) were mushy, but tuna and avocado is a mushy combo by nature - I'm also used to a much less viscous spoon-in liquid than they serve. It's well-worth a happy hour visit - don't forget the Cumin Lamb and Naan, which I didn't try). They have top necks for $1 each, which were quite good if disparately sized - you don't see them that often, because they're considered close to being chowder clams. I asked, and was told the oysters were "Chesapeake," which I assume means Rappahannock - I love the concept of supporting Rappahannock, but I'm not a big fan of large, ultra-briny oysters (I tend to have a strong preference for cold-water, Pacific oysters, but almost paradoxically, also tend to enjoy really chewy clams). The Chilean Sea Bass skewers were also a repeat, although I actually preferred the chicken - next time, I get the Cumin Lamb instead of the Chilean Sea Bass. I really do think Indian influence is more pervasive than is acknowledged, or at least becoming that way - don't feel forlorned. I see it a fair amount, and will make a point to mention when I do. I remember that Michael Hartzer was serving his version of Dosa at Indebleu, which I vaguely recall containing some sort of blue cheese, of all things - I don't remember liking it. Sea Pearl is truly Pan-Asian, and one restaurant that seems to get a little better as the years go by; not that I have a ton of experience with it - I went right when it opened, and have been *maybe* five times. If you can tolerate super-dry wine, that Vinho Verde really pulled everything together - with the sweetness of the taramind chutney, the poke, the Vietnamese sugary liquids, etc., the pairing was just about perfect. Link to comment Share on other sites More sharing options...
Tweaked Posted June 7, 2017 Share Posted June 7, 2017 Ready, set, guess... 1 Link to comment Share on other sites More sharing options...
jca76 Posted June 7, 2017 Share Posted June 7, 2017 2 Amys? That looks like their green sauce. Link to comment Share on other sites More sharing options...
DonRocks Posted June 7, 2017 Share Posted June 7, 2017 32 minutes ago, jca76 said: 2 Amys? That looks like their green sauce. Plus, the quality of that egg. Link to comment Share on other sites More sharing options...
Tweaked Posted June 7, 2017 Share Posted June 7, 2017 Green sauce for the win! (obviously too easy) and for the record the dish is poached lamb neck stuffed with lamb tongue and lamb sweetbreads. 1 Link to comment Share on other sites More sharing options...
jca76 Posted June 7, 2017 Share Posted June 7, 2017 25 minutes ago, Tweaked said: (obviously too easy) I may be unfairly advantaged, given how often we eat there and how much I love that green sauce. It pushes us to order the deviled eggs more than we might otherwise, and we also ask for a side of it whenever we get the salt cod croquettes. 1 Link to comment Share on other sites More sharing options...
Rovers2000 Posted June 7, 2017 Share Posted June 7, 2017 2 minutes ago, jca76 said: I may be unfairly advantaged, given how often we eat there and how much I love that green sauce. It pushes us to order the deviled eggs more than we might otherwise, and we also ask for a side of it whenever we get the salt cod croquettes. I too am a fool for that sauce - and thank you for the idea of getting it with the croquettes! 1 Link to comment Share on other sites More sharing options...
DonRocks Posted June 7, 2017 Share Posted June 7, 2017 Peter Pastan is cursed to remain "our little secret" here in DC - it's not fair to him, but it's a bounty for us. Link to comment Share on other sites More sharing options...
Tweaked Posted June 7, 2017 Share Posted June 7, 2017 30 minutes ago, Rovers2000 said: I too am a fool for that sauce - and thank you for the idea of getting it with the croquettes! Second on the green sauce/croquettes. I have been smearing the red sauce that comes with the potato frittata on the croquettes. 1 Link to comment Share on other sites More sharing options...
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