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  1. 10 points
    Marty, I think you're right about the pricing at the Line, but the duck easily feeds four or more, plus the duck and the made-to-order (duck fat) tortillas are pretty rich. (The feast comes with a duck confit salad, too.) Ericandblueboy, I'm fully aware you're no fan of mine, but I have yet to have even a good version of Peking duck at Peter Chang in Bethesda. Then again, my bar is pretty high: Duck de Chine in Beijing.
  2. 9 points
    The fried Coq au Vin is no longer on the menu. The chicken dish is the Poulet Rouge for two. It is one of if not the best roasted chickens that I have ever eaten. Except for the drums it is deboned and pressed with something heavy while cooking. This produces a skin with an incredible crispy and crunchy texture. The tarragon vinegar sauce rounds the dish out nicely.
  3. 9 points
    On a Sunday evening - early, just before 6 PM - the impressive and cavernous Del Mar was packed, with no tables available, and so we took our chances, walked in, and found room at the bar, where we were offered a drinks menu and a tapas menu. We asked our affable bartender (whom we got to know on a first-name basis - but I'm not going to mention his first name in this post) about getting the full dinner menu, and promptly received it. After I washed my hands (in the lovely and spotless restrooms here), my dining partner went to wash hers, and as we both enjoy Gin & Tonics - Del Mar's menu is chock-full of them - I asked our bartender about the $28 Hable de Ti for two ("Talk about You," get it? Ti for two?), and whether there was good reason to order this menacingly priced drink, as opposed to having two of the "regular" G&Ts from the menu - he suggested that if we ordered two of the single drinks, we could try different types. In my wisdom, I ordered two of the single drinks, but the exact same one: the Te Quiero ("I Love You," $14) with lemongrass, rosemary, grapefruit, and homemade tonic - made with Tanquery gin, and served in giant Tanqueray goblets, this was a magnificent drink, beautifully conceived, presented, and served from a futuristic-looking infuser. After our drinks were poured, I turned towards my companion, and remarked that these were not expensive at all - the goblets were huge, filled to the very top with ice, and after our drinks were poured, there was fully half of our tonic remaining, and nearly one-third of the infused gin left in the infuser (notice all the ingredients in the photo) - when I asked our bartender how many iterations they could extract from one set of these infusions, he told us, 'about four or five,' and that (surprisingly) it didn't take all that long to replace the ingredients - I suppose these are made in pre-prep, and simply placed into the device - still, it's an extraordinary presentation well-worth seeing and ordering. I finished my glass, and was ready for the rest - then came what can be best described as an "awkward moment": The bartender had taken the gin away, I assumed to keep cool, and after I poured in some more of the tonic, I got his attention, and asked if I could have some more gin. At that precise instant, our bartender realized that I mistakenly assumed that the entire infuser was for us, and made a halting gesture, while reaching for the infuser, and adding some of the gin to my goblet. At *that* precise instant, I realized (due to the bartender's halting gesture) that the rest of that gin wasn't meant for us, and that one pour was all we were supposed to get. After taking a few seconds to compose myself, I said to our bartender, "I'm really sorry, I didn't know that we had been poured the entire drink the first time," he instantly replied, "I know you didn't - that's why I didn't say anything," and all the awkwardness melted away. It certainly wasn't his fault, and I don't think it was mine - it was a monumental miscommunication on a small scale. Here is what I would do if I were Del Mar: Don't put such an extreme amount of ice in the goblet, and don't leave such a large amount of tonic in the decanter - those two things really contributed to my having thought there was more gin to come; given that there wasn't, there was too much ice in this drink, and the large amount of tonic really wasn't necessary (although it certainly doesn't hurt, as it's delicious on its own). This is why I don't wish to mention our wonderful bartender's first name - because he *really* did nothing wrong here, and if you had to point to someone responsible for the communication breakdown, you'd have to point to me. Well, it's a funny anecdote, but none of it matters (other than the recommendation about the amount of ice and tonic) because the drink was just fabulous - and worth the price even without any extra gin. Incidentally, I'd asked how the Hable de Ti (for two) was presented, and it was via an entirely different, but equally impressive, vehicle - it's also a more complex drink, as it's made with brine foam, Cava, etc. - next time I come here, I may have to give this a try, even though I couldn't have been any happier with the Te Quiero. For our second "awkward moment" of the night, we remained in the drinks department. After we finished our cocktails, I decided to order a bottle of Godello, my favorite white wine from Spain (recall the article "Waiting for Godello" which I wrote for Washingtonian in 2007) - just a couple weeks before we dined at Del Mar, we were in Catalonia (or Catalunya, if you wish), and even in places as cosmopolitain as Barcelona - which is nearly 600 miles away from Godello's native Galicia - Godello was quite difficult to find, which really surprised me. Knowing from first-hand experience that Godello made in oak is more expensive than in stainless steel (and sometimes made just to export to Americans), I purposely ordered the least-expensive Godello on the menu - Godello isn't an expensive wine, and this is one variety that I recommend people order the least-expensive offering they can find, because that possibly means that no oak was used. Hence, I ordered a bottle of 2015 Rafael Palacios "Louro de Bolo" ($56) and to nibble on while we waited on our entree, a classic tapa of Pan con Tomate ($10) - bread with tomato spread. Shortly after ordering, the sommelier arrived, apologized, and said they were out of the Rafael Palacios, but that he had another Godello that was even better. At this point, I expressed my proclivity towards Godellos with no oak, and he assured me that this wine was made without oak, and not only that, but as he was pouring it, he said he'd give it to us for the same price as the Rafael Palacios, which was a truly nice gesture. So instead, we got a bottle of 2015 Avancia "Old Vines" ($70 on the list), and this is where the moment became awkward, although the awkwardness was entirely contained within ourselves. The sommelier put the bottle on ice, walked away, and I turned to my companion and said, "How do you tell a sommelier he's wrong about the wine not being made in oak?" The answer is: You don't; you just enjoy it for what it is. The little sticker on the bottle that says '92 points from Robert Parker' should have been enough to tip off any wine professional that this wine had seen a healthy dose of oak, but then, there's this: which explains everything - the gentleman was probably "acting sommelier," and I'm glad I didn't say a word. Back to that Pan con Tomate - we had just spent about five days in Spain, and had dined very well. Including some obligatory tapas-hopping in Barcelona, we'd just had Pan con Tomate twice, including once in a Michelin one-star restaurant. With all this fresh on our minds, we both agreed that Del Mar's version was better than any version we had in Spain, and even if two pieces of ficelle topped with some garlicky tomato spread might sound expensive for $10, we also both agreed that the price was commensurate with quality - this was possibly the best Pan con Tomate I've ever eaten (I can't swear to this, as I've been to Spain several times in the past ten years, but I've never had any this good in the United States). Simple and perfect, this bread is every bit as good as it looks (my apologies for the slightly blurred picture, and the lack of perspective in terms of size - they were ample pieces - not mammoth, but ample). For comparison, here's an order of Pan con Tomate (5 Euros) we had at a delightful little Bib Gourmand restaurant, Antaviana, in Figueres. As an aside, while in Barcelona, the former Catalan President, Carles Puigdemont, had been arrested in Germany, and was in danger of being extradited back to Spain for trial. Many Catalunyans didn't take kindly to this, and on Sun, Mar 26, we were right in the thick of some pretty intense protests that seemed not-too-far from becoming riots. While walking to dinner, I caught some of the action on my phone: On to the main event! Del Mar is bringing Las Vegas to DC, in terms of size, atmosphere, and prices, so I wanted to go straight for the jugular, and let the restaurant show at its best. We ordered the Paella de Pescado y Mariscos ($98, serves 2-4) with Maine Lobster, wild calamari, PEI mussels, and tiger prawns, made with Bomba rice, and served with real garlic alioli (although certain purists would argue that Catalan allioli (note the two ls) should never have any egg, there are varying degrees of tolerance for this pressing issue): Aug 10, 2009 - "Allioli, the Catalan Accompaniment" by Edward Schneider on dinersjournal.blogs.nytimes.com The paella is just the right amount for two people, if that's all they order, and is served tableside - the seafood was fantastic, the portions were generous, the rice was just right (both in quality and ratio), and the alioli (however you want to spell it) hit a home run with me. I barely finished my half, and helped my dining companion finish her lobster (*that* wasn't going to waste), but there was some rice left on her plate that I just couldn't finish - this doesn't look like a huge portion, but it's deceptively rich, the alioli not helping in that department. I got permission from our jovial server to take a picture, and although I said I'd try not to get his face in, he said he didn't mind (I actually did try not to, but failed). Overall, there wasn't much more we could have asked from our meal at Del Mar - with tax and tip, the final bill was right around $250, and while expensive, we both felt the meal represented very good value for the money, as it was outstanding in just about all facets - atmosphere, service, and cuisine. Dining here won't come cheap, but it's *easy* to say I'll be back here numerous times, and mean what I say - Del Mar is a wonderful restaurant, and just what The Wharf needs as its anchor.
  4. 8 points
    I have a new neighbor whose dog is Harry Houdini. Escapes all the time and frequently is captured by myself or other neighbors and held until the owners get home. They gave me a bottle of wine as a thank you, which I graciously accepted, thinking it would be plonk. Went to the bag an hour later and removed the tissue paper, and saw the capsule of the wine. Wow. Smiling, I pulled the bottle from the bag to see it was a 2013 RdV Lost Mountain. Certainly a generous gift for being neighborly and an hour of dog sitting. a few days later I was chatting with another neighbor, who also captured the dog and also got a bottle of wine as a gift. Excitedly, I asked what they received. "No, idea. You know we don't care about wine" So I asked to take a peak. They got a bottle of Mark West Pinot Noir. Now, I was intrigued. The next time I saw the dog owners I thanked them for the gracious gift, and asked them if they were wine aficionados. They like to drink wine but "really don't know much about it". Turns out, they were just re-gifting wines left at their house or given to them! I told them the wine they gave me was quite good, hard to acquire, and very expensive....offering to give it back. They chuckled and declined, saying "you'll seem to appreciate it more than we will" and that was that.
  5. 7 points
    I’m gonna be a bit provocative ... But that’s exactly the reference I hoped you’d use! Passage is so hit or miss from the Indian community, but I tell ya what, the non-Indians love it. Love it!! And I can tell that by who eats there the times I have gone. And that means very little to me. It’s an expensive, average curry house that’s does a few things well. They try regional specialties but don’t nail them. I’d drive to many places to eat, but I’d drive right past there unless I had a reason to be there. It’s good if I lived in MoCo in a pinch. However, Chef is making money and there is nothing more Indian than appreciating a successful Indian and bragging about them. So kudos to him and I love his success! There are 5 better places in Oakland County, MI but people in the DMV think their version of ethnic food is the best. Seriously - go on a Tinder date and let someone tell you how great some taco place in Columbia Heights is or how great X sushi place is or how awesome some Korean place is. They need to board a plane to LAX, stat. Things that matter to me about someone talking about Indian food .. Have you been to India? Have you been to more than Delhi/Bombay/Agra? Have you eaten at a dhaba roadside in India? Have you eaten in an Indian household in India? Have you explored Edison, NJ or Girard St in Toronto? Like deeply? Which places? I would accept certain Vancouver or Devon / Chicago, or metro Detroit areas or certain Houston joints as partially acceptable, and some restaurants as fully acceptable. Gujarati people are the most common Indian people you’ll meet in America, and especially the mid-Atlantic. Have you been to a Gujarati restaurant? (Hint: we don’t have one in DMV). What’s your favorite Gujarati dish? What are we known for? This is such a good “proxy” question because how many Patels have you met? Can you name one thing they eat traditionally? Naan is talked about so much. The amount of naan eaten in an Indian household is directly correlated to how many times the household eats out. You westerners have created a vicious cycle of white carbs that we are propagating. Nobody eats that regularly, friends. I eat it at weddings, and that’s all. Meat is served so often at Indian restaurants. Insane. It’s an incredibly poor country. Rating an Indian restaurants lamb chops or tandoor is like rating some western restaurant’s caviar. It’s somewhat useful information, but 1% or less of the population of that country eats that regularly. Nobody seems to rate the karela shak or the tindoori shak. Much of the country eats that. DC hasn’t heard of it. Find me a menu that serves it. Spice? Like authentic Thailand there is no “make it mild”. There is a way to make food. Some things are mild. Some things are spicy. You don’t “edit” this. If a place has a scale, they lose authenticity points. As an example - Bombay Curry makes Chicken Kadai one way. That’s what’s up. Anyway, yah, I like that you try. But from what you order and review, and from what you like, yeah - you appreciate what Indian people think American people like. And that’s fine. But it’s not what I like or think is “indian”.
  6. 6 points
    Happy birthday to both (yes, both!) of my parents, born 95-years-ago today. Their positions in the grave reflect the same side of the bed in which they slept. Married on Sep 6, 1946 when they were 23, just after my father got back from Japan. I'll always love you, mom and dad - you were the best parents any kid could ever have had.
  7. 6 points
    [I used to be *so proud* that our membership and active members were over 50% female - after about ten years of this, it no longer appears to be the case (at least not in terms of "active"). What is the reason for this? Since I spend so much time working with this community, I'm able to spot macro-trends and micro-trends, and this community is increasingly becoming dominated by the aggressive postings of what I'll call "2-3 males," and that appears to be driving away female participants, who tend to have more sense than to get into discussions where people talk *past* each other, trying to "win" the conversation; as opposed to talking *with* each other, trying to "learn from" the conversation. This community MUST BE a polite group of people, friendly to one-another, who DISCUSS TO LEARN; and who don't ARGUE TO WIN. Look at this discussion about Hamentashen and So's Your Mom - this is the type of convivial atmosphere that we had, and that we're going to get back. There is obviously the "Nuclear Option," but I've used that only twice in 14 years, in cases so egregious that in one instance, I genuinely feared for my safety. But the truth is: I'm sick and tired of working with such a small percentage of members behind-the-scenes - these people take up a disproportionate amount of my reserves, and the sheer content of this website now demands so much that I can no longer take time to nurture others (we actually have an employee now, but you'll hardly even notice her, as the primary thing she's doing is helping to make sure the Dining Guides are complete, correct, and current). Wouldn't it be a perfect world if we could have a laissez-faire community, devoid of the need for rules to follow? But due to the actions of a few individuals who constantly dictate and dominate the conversation, I'm going to be making small changes to help ensure that this community is welcoming to all thoughtful, well-meaning members, and isn't the private playground of a minuscule percentage of members with Public Park Syndrome. Nobody wakes up in the morning, looks in the mirror, and says to themselves, 'I'm crazy,' and very few would say to themselves, 'I'm malevolent,' so they probably don't even realize they're doing anything wrong (or worse: They do realize it). In summary: Cut the alpha breast-beating, because you're driving away our most valuable members, both male and female.]
  8. 5 points
    Dorjee Momo should be on the radar screen for all people who love good personal food mixed with a heartwarming story. Dorjee Tsering was born to a nomadic Tibetan family, became a Buddist monk, fled Tibet to Nepal and then India, met his now wife Amberjade, and eventually settled in Washington, DC. With stints at Bullfrog Bagels, Maketto, and Honeycomb Grocer, Dorjee has opened Dorjee Momo, a small pop-up restaurant located on the second floor of Bullfrog Bagel near Eastern Market. The pop-up is open Thursdays thru Sundays and is expected to be located at Bullfrog until late summer. The upstairs space is small and intimate, with low lighting, a handful of bench-style seating tables and four seats at the bar. The staff is friendly and enthusiastic about what they are producing. Definitely the kind of place you hope will succeed and grow. I got there around 8:45pm on a Thursday and all the tables were full (but there's only like 5 tables) but was able to get a spot at the bar. Seating is walk up unless you are doing the hotpot, which is by reservation. The menu consists of a handful of vegetarian/vegan dishes and a handful of meat based dishes, about 5 or 6 dishes per side. I went with the Pan Fried Lamb Momo (because momos!) - $14 for 6 pan fried dumplings with 21-spice sepen (which was like a thick pepper sauce, not that hot but I detected sichuan peppercorns as part of the mix) and a garnish of green onion. Really quite tasty, moist, with some lamb gaminess cut by the sepen. I also ordered the Sunflower Buns (because steamed buns!) - $8 for 2 buns stuffed with spinach, glass noodles, tofu, mustard oil glaze and basil-cilantro sauce. Also very good, the basil-cilantro sauce played nicely with stuffing. I will be back next week for a deeper dive into the menu... Lamb Momo followed by Sunflower Buns
  9. 5 points
    I didn't write up my trip from February but there are some thing it would have been nice to know. It is the most incredible place to eat that I've ever been to, beats Thailand and the parts of China that I've been to (well, except Chengdu). - Sushi - the very best of the best in Japan (Michelin 1 star or higher) essentially don't exist in US. We had a lot of sushi. The average sushi tends to be better than the best of ours, and there are very few restaurants that make poor sushi. Also, many of our restaurants just randomly have sushi on the menu (despite not being Japanese, or hell, Asian) and do a crap job. That's not common at all here. The 2 star restaurants will absolutely blow your mind and ruin sushi for you forever. It's not that hard - really - you don't need "practice" here. It's not the same anyway. They aim to please. Just have an open mind about what you will be served. I've been to a few 'top' places back in DC since I've been back, and I'd rather just have a fried baloney sandwich. - If you walk in to a sushi place (which is really hard for the top ones), it may be confusing. But, if you make a reservation, they make it pretty clear about the prices on the email. You may have to be a large deposit (like 50% or more of total price) - Communication can be hard, but use google translate. We met a great couple and became besties, and they knew zero English and we knew zero Japanese. Technology, amirite? - Back to food. Like the sushi situation, most restaurants are good - at any price point. And if they look busy and have Japanese people in there, it's probably good. Use your app to translate the menu and pick some stuff that sounds good, that sounds innovative, that sounds weird and go to town. - High end dining is NYC prices. Everything else is Cleveland prices. I'm serious! Unless it's starred or known to be 'fancy', you eat SO WELL for so cheap. Noodle shops, izakayas, standing bars, grill places, yakitori, everything. Walk around in the bigger cities and follow the crowds. - Drinking is cheeeeeeeap. Beer is cheap. Liquor is cheap. Wine is more expensive and not great. Drink the light beer. Drink Japanese whiskey drinks. - Did I mention drinking is cheap? Sometimes you can just pay $20 a get all you can drink for 2 hours during your meal. Why not? You're on vacation. - Sashimi apps at non sushi restaurants can be amazing - i.e. - you can get it at a grill or izakaya and for $9 you get the equivalent of what I pay $30 for at what's considered an average sushi place here. - They do 'other' food really well. I.e. neapolitan pizza, french food. I had a really hard time doing this, b/c the variety of Japanese foods is so vast that I never had a craving. - If you're in a non tourist area or a small town, and you come across a cute and busy place, you may be ignored for a long time. I.e. - no napkin, no water, no one taking your order while the person next to you is getting served. It happens. Lady wanted to walk out of a few places, but we just remained patient and with a little help from other guests, we eventually got served (one person literally gave us their appetizer b/c they felt so sorry for us, haha). Annoying, but a cultural quirk I don't have figured out. I did not get the sense it was racism. - For the love of god, do not take taxis in Tokyo. $30 for 3 miles! $250 from Narita to center city! The public transport is incredible, easy to use, and in English pretty much. Some station attendants can help you. Some can't. All are friendly. Metro stops at 12am. Be prepared to pay a hefty charge in a taxi after that. Uber wasn't that great, about same price as taxis. - Have your luggage transported by the airport to wherever you're going so you don't have to carry on the train. Inexpensive. - Their food is even tastier because of MSG. They view Aji Moto as holy. Since I got back I realized why our Asian food here is so terribly bland. When I make it at home, throw on a little MSG it starts tasting a lot better. Don't be afraid of it. Embrace it. - They don't eat spicy food. Fellow Indians and spice heads - deal with it. Enjoy the quality of ingredients and perfect grilling and incredible presentation. - Fish markets - in a lot of coastal cities - do it! Go there! Eat random stuff! Eat the sea urchin! Eat sushi at 9am. OH MY GOD, for $20 will blow your mind. Get the sweet shrimp that's raw. It now makes me cry to eat the terrible shrimp at our sushi restaurants here. Tsukiji is great but so are the other smaller ones. - Get all the noodles - udon, ramen, soba, whatever. Especially if hand made. Especially if the grain is from local farms. If it's more expensive than you'd think it would be ($15 for noodles), it's probably the world class stuff. If it's $8-10, it's probably ONLY better than anything else you've ever had. - I don't love tempura. We went to some places that focus on it. It's aight. I don't get it. - In the ski/mountain towns, Japanese comfort food was incredible. Cutlets. Noodle soup. Tonkatsu. All kinds of stuff. And super cheap both in resort and in town. - Go to the Robot Restaurant. Just do it. Don't eat there. Eat later or before. It's great stuff. It's what Japanese people think American people think Japanese people like. Super Meta. Great songs. I know it's tacky. But for real, it's worth it. - Go to the Park Hyatt in Tokyo and get a drink at the top. Before the cover charge though (I think before 7 on weekends and 8 on weekdays), b/c that's like $25. You can eat there if you want, but it's just a high end steak house. Just get a drink and enjoy one of the greatest views in the modern world. And maybe see famous people! Pretty sure we saw Action Bronson, Crown Prince Of Lowbrow Foodieism. - A word on standing bars/izakayas. These were our favorite to eat at. SOOOO good. Especially if a skilled yakitorian was managing the grill. But it's so smoky I wish it was grill smoke. It's just straight tobacco smoke. For a polite people, they are incredibly rude about this. They will smoke next to you as you eat and drink. We sucked it up a few times, but our eyes burned and it was annoying. Try to get there earlier before all the smoking starts... fried fishies, sashimi, yakitori, other random stuff that you just point at and give it a try. It's pretty much all good. Chicken AORTA! For real, it's good. - The weird foods ... for example, natto. I mean, you gotta try it. It's a taste you WILL NEVER HAVE outside of Japan. Throw it in some rice and mix it up. Raw egg in rice at the breakfast buffet that all the locals seem to be eating? Do it! Funky fermented stuff? Just try a bite and spit it out if you don't like it. It's so interesting. - The coffee is third wave and really good. Costs about the same as our larger cities, sometimes you'll get a bargain. - Vending machine food is for convenience and novelty, not quality. Sure, get something in a pinch, but do not have anything from them instead of a real restaurant. - I'm really hesitant to make specific restaurant recommendations. The number/density of restaurants is far greater than anywhere I've visited. From small towns to Tokyo, there are restaurants galore. People can pick a few Michelin/fancy places, but other than that, I'd resist trying to plan ahead. Enough times we were headed somewhere, and something would catch our eye, and we'd decide we'd rather try there. - Shopping malls ... I wouldn't say they are as good as Bangkok. But, if you want to just go to see, it's pretty interesting. I hope you love your trip. We cannot contain ourselves about how much we want to go again, but it's going to be a busy year unfortunately, so it could be a while.
  10. 5 points
    I truly love when a thread devolves into name-calling and Dave brings us back to what really matters...drinking.
  11. 4 points
    Most progressive dining experience to date! Innovative flavor combinations make for a super fun and delicious evening!! Beyond excited to see what James Wozniuk, Matt Crowley and Pichet Ong will create next!! KOKURYU 'BLACK DRAGON'TEDORIGAWA KINKA 'GOLDEN BLOSSOM' FERMENTED DURIAN CURRYSpaghetti Squash CHICKEN SKIN DUMPLINGGinger Dipping Sauce BLOOD CAKECilantro, Peanut, Lime WHOLE ROAST DUCKFlour Tortillas, Broth, Duck Confit Salad, Seasoned Hoisin, Hot Sauce, Cucumbers and Scallion SILVER Eggplant, Miso, Fennel
  12. 4 points
    I have a lot of faith in James Wozniuk, if past is prologue. Still, it seems that here, as at all the Line restaurants, the prices are ratcheted up (perhaps not unjustifiably, but considerably more than they would be elsewhere) because of the setting in a swanky hotel.
  13. 4 points
    In the interest of full disclosure, I feel compelled to report that tonight for dinner I had popcorn. At least it was not the microwave variety.
  14. 4 points
    When I went in for coffee this morning I saw the menu had changed from what I looked at online before going over, and the Bodega Breakfast Sandwich has replaced the Breakfast Wrap. Today was its premiere. The website was supposed to have changed to list the new item, but something seems to have misfired and the other is still listed. I wasn't planning to order food, but the description (IIRC sausage patty, egg, cheese, crispy potatoes, brioche bun) looked appealing, so I wagered $11 it would taste as good as it read. Did it ever. With the possible exception of the falafel they had on the menu at the old location, this is the best thing I've eaten at Little Pearl. Not only did it taste amazing, it's a perfectly executed concept. I unwrapped it from its grease-stained paper, took a bite and it took me right back to a burger at my childhood favorite hamburger stand. They reinvented a smooshed up fast food cheeseburger as a breakfast sandwich. The brioche bun holds up to the contents and enfolds them beautifully. The sausage is thin and the diameter of the bun. The fried egg is just the right amount of runny and not too messy to eat in a sandwich. The cheese is orange and beautifully melty, so I guess some form of American, or an alchemist's approximation of it? The crispy potatoes turn out to be paprika- (and maybe some chile?) dusted house made potato chips. A ramekin of ketchup also comes on the side. I put a few of the chips inside the sandwich for crunch and dunked the rest in the ketchup. I also pulled apart the sandwich and put a dollop of ketchup inside because it just seemed like the thing to do. (Speaking to the woman I ordered from later, I discovered that I was supposed to put the chips in the sandwich. I think just a few was enough. These were wonderfully crispy thin chips.) I now have a decent camera on my phone and forgot to take a picture.
  15. 4 points
    Well, it turned out pretty darn good, lady was very happy with it. Couple issues, though - 1) Sichuan pepper tends to be gritty. I'm not sure if it's residual husks from the grinding process or what. Not a big deal, but a little annoying 2) Not really getting the numbness/tingling. I hear it's b/c you need fresh sichuan peppercorn. Where in the world can I find it fresh? 3) B/c of this, was much more 'la' than 'ma'. Sweat my face off
  16. 4 points
    I've been working a lot for the past few weeks, so tonight was the first dinner I've cooked in quite a while. It'll be the last one for the next couple of weeks b/c on Thursday, we fly out to Austin, TX for a week, and then to New Orleans for another week. We're having dizi (Iranian lamb stew with cinnamon, chickpeas, sumac and dried lime). Contains a base of olive oil and lamb fat, to which was added lamb, onion, cinnamon, dried lime, sumac, turmeric, salt, water, then chickpeas, white beans, potatoes and crushed tomatoes and stewed for 2 1/2 hours. This will be served with an herb plate (parsley, mint, cilantro) and pita bread.
  17. 4 points
    @eatruneat and I decided last minute to go out for dinner and were hoping to try a new place that we could walk in to. We decided to see if we could get a table at Unconventional Diner thinking we could always go to the bar at Corduroy for their wonderful 3-for-$30 deal if the wait was too long. We walked in and were greeted by the nice hostess who informed us it would be about 20 minutes for a table and that we could wait at the bar. We headed over to the bar and after waiting on one of the bartenders to finish his pontification of the state of craft beer brewing in the US we were able to order glasses of wine from their nice selection. Not long after we received a text saying our table was ready, so we settled up at the bar and sat down at our table. Cocaine is a hell of a drug. After waiting what seemed like a long time our waiter appeared out of nowhere and dropped off the menus. He then dashed off to another table where he proceeded to talk their ears off and then scurried back to our table to see if we were ready to order. Barely having enough time to go over the menu we said we needed a few more minutes, which caused him to start rambling on about what things on the menu were his favorites and then disappeared again to another table. He reappeared at our table, wrote down our order at a feverish pace and bolted for the terminal to put in our order. Soon after we received the our order of shiitake spring rolls appeared along with the waiter and his inquiries of how the food was. Since we hadn't had a chance to sample anything I said 'great'. The waiter smiled and took off. The spring rolls actually were great and @eatruneat's favorite dish of the evening. Next came the iceberg salad which has a wonderfully savory bacon jam and the Everything Lox, my favorite, and a little reminiscent of getting bagels and lox in NYC. While waiting on the next I remarked to @eatruneat that the waiter seemed like his was bouncing between tables like a high velocity pinball considering he only had a booth, a four-top, and our two-top in his section. He appeared again, refilled our water and then took off to do the same for his other tables. After our three appetizers, we were pretty full, but ventured on as our next two items then arrived at the table: stir fried okra and broccolini and the meatloaf. The okra and broccolini were cooked well and had nice heat to them, but the sauce was overwhelming and the dish had way more rice than the description alludes to. The meatloaf had a sriracha glaze that could have used more sriracha. The morel gravy that was served with the mashed potatoes was great. We ended up packing most of this dish to go, but looking back, I'm unsure if it was worth the $25 price tag. The waiter then appeared out of nowhere again and asked if we were done. We said we were and he scrambled to get our check as fast as he could. I gave him my card and he darted for the terminal once more. Returning our check, he thanked us for dining with them and sped off to one of his other tables. In all, the food was good and the service was okay. Not our favorite place in the neighborhood, so we are unlikely to go back unless we can't get a seat elsewhere.
  18. 4 points
    I still slip and call it Fresh Fields now and then. And I call Costco Price Club.
  19. 4 points
    To Member Number One Jamais oublié.
  20. 4 points
    04.22.2018 Exceptional dinner at Ellē! Brad Deboy & Team are creating the most exciting and tastiest comfort dishes in the city! Many thanks to Dom Perkins for curating an extraordinary evening! Love, love, love Ellē! TONNATO TOAST✨✨✨ Whipped Tuna Confit, House-cured Capocollo, Arugula CHARRED BROCCOLI SALAD✨✨✨Mustard Green Pesto, Parmesan, Torn Sourdough Crouton STRACCIATELLA✨✨✨Flash Fried Tomato, Toasted Baguette, Basil POZOLE VERDE✨✨✨Gnocchi Royale, Roasted Pork Belly, Spring Radish CLAM SPAETZLE✨✨paired with 3 Stars Southern Belle (Imperial Brown Ale)✨Black Pepper Spaetzle, Little Neck Clams, Zesty Breadcrumbs HOT DUCK & BISCUIT✨✨✨Duck Confit, Buttermilk Dressing, Fermented Squash Slaw ULTIMATE BIRTHDAY CAKE!✨✨✨
  21. 4 points
  22. 4 points
    I really enjoyed my dinner here. "Entrees" are $13-18 each, but the suggestion is three entrees. I probably should have ordered a noodle dish, because I've had sweetgreen bowls that left me fuller than the three plates I ate: the seared maitake (the celery root fritter almost stole the show), the wood roasted carrot, and the smoked chioggia beets. Veggies just don't fill ma belly! That said, every dish was terrific. Not sure if the beets or the maitake won the night for me, a toss-up. Cocktails were very, very good. People-watching there was interesting to me: a really cool crowd, diverse as to race and age, no obnoxious tables, mostly it looked like friends at the bar. Service at the bar was gracious, informed, and friendly. [Even though the address is 600 H Street NE, there are about 8 businesses with that same address, including Whole Foods. I think FR is Suite 7 or something . . . main point, it is located much closer to 7th and H than it is 6th and H.]
  23. 4 points
    Straightforward and confident in concept, thoughtful, well-balanced compositions and superb execution! Delicious flavors and textures on the palate make for longing with each bite! Super delicious! I could eat here every day! From my first visit to Fancy Radish on March 27, 2018: RUTABAGA FONDUE today's bread, yesterday's pickle From Sebastian Zutant's winery, "LIGHTWELL SURVEY'S The Weird Ones are Wolves! The 97% Cab Franc 3% Petit Manseng is a subtle nod to Cote-Rotie. The Cabernet Franc leaps out of the glass with its dry cranberry fruit while the honey of the Manseng rounds out the edges. The blend brings an elegant and lush palate that drinks more like a traditional red, while soft tannins and bright acid keep things lively. It’s ready a long life in the cellar but perfect for dinner tonight." SMOKED CHIOGGIA BEETS crushed cucumber, capers, cured tofu, pumpernickel STUFFED AVOCADOromesco, pickled cauliflower, "fried rice", black salt RED LENTIL FULcharred brassicas, zhoug, whipped tahini, barbari bread SPICY DAN DAN NOODLESsichuan pepper, five spice mushrooms, zucchini MISO BUTTER NOODLESnori, black pepper, pickled ginger TRUMPET MUSHROOMSas "fazzoletti", grape tomato, basil SEARED MAITAKEsmoked remoulade, grilled celery, celery root fritter STICKY TOFFEE PUDDINGsmoked cedar ice cream, hazelnut tuile SOUR CHERRY JELLIESsumac jelly doughnuts, halva ice cream, pistachio egg cream
  24. 3 points
    For many years of my young drinking years, I tolerated red wine, really didn't get it. This was until I went to a couple of dinners which had $300-700 bottles of Italian reds. My exposure to the depth of flavor helped expand my comprehension of the scale of taste. In that case it was a financial difference which helped with my education. There is also another side which is simply exposure. Last week during my trip to India with the daytime temperatures hovering between 103-110, my cousins were all about the lassi(s) when we went out of the house. We had ones which came from roadside shacks and ones from temples. Voicing your opinion on which was the best one in a country of talkers was fun to hear. In this case, the cost of ingredients is very low but the quality and construction of the drink varies on the maker. However Indian lassi drinks are very different than the American Indian restaurant counterparts and it is hard to convey with words when the taste would be so much easier. Commenting on Eric's original post again and perhaps I am reading it wrong, but I would say that there is a perception still with ethinic cuisines that it should be cheap even if it is good. Even though I'm not the biggest fan of Rasika's food, I wholeheartedly praise Ashok Bajaj's elevation of the perception of Indian restaurants. People appreciate the quality and value of his restaurant group and outside of Jose Andres' group his is definitely the most influential in DC. As a city we are quite fortunate to have these two groups driving the scene.
  25. 3 points
    Oh - it's subjective - most doctors think what I do is technical, boring, cook book, too computer/image based. In my subjective opinion, obstetrics is a very challenging specialty to develop an evidence base for. The statute for lawsuits is 18 years, thus randomized trials on pregnant ladies don't tend to be written or accrue very well. If you look at how many obstetrics trials were in the NEJM over the last 10 years, it's a lot lower than you'd imagine for one of the most common "illnesses" of the human experience - pregnancy. The differences in practice worldwide are eye opening - 15 years ago, an American doctor wouldn't dare tell a pregnant patient that a glass of wine occasionally is okay, while their French/German counterpart would not be as restrictive. Problem is, we can't do a study where half the women drink wine and half don't. And, when to do what procedure in an emergency situation - hard to randomize women in a high stress situation (labor) to X intervention or Y intervention. There are many other questions I had on my obstetrics rotation that were answered - "because we've always done it that way". Much of the practice of obstetrics is wisdom passed down from one doctor to the next, rather than a series of randomized controlled trials that brings you to the standard of care. Plus a distinct component of "gut" or "instinct" or "feel". If you listen to that podcast, listen to how the OB makes decisions ... it's different then how we do it. For example - rectal cancer was found to be cured by surgery, but not always and a lot of people died due to recurrence. So, they did a study with half getting surgery alone, and half getting surgery + radiation. People did better with radiation but still a lot of deaths. So, they did a study with surgery + radiation vs surgery + radiation and chemo. Combination treatment was better. It was really toxic, so they then studied surgery + chemoradiation vs chemoradiation first then surgery. Doing it upfront was less toxic. Now, we are studying how to reduce the dose of radiation, how to do less aggressive surgeries. It's iterative - hypothesis -> study -> hypothesis -> study -> until we get to 100% cure. My field, radiation oncology, is highly data driven (even if the data is not always high quality) and there is very limited use of "gut" thinking. I like that I had to answer my oral exam questions justifying my treatment plan by quoting a study - saying that Dr. So-And-So taught me to do it that way does not get you a passing answer. That makes my clinical decisions feel "right". Whether or not a pregnant woman can eat a ham sandwich - who really knows with new food laws whether it matters? Or certain cheeses? Or when the last possible moment for a C-section is? Or what fluids to use? If I were a pregnant woman (and obviously will never be one), I'd be hard pressed to consent to those studies, even if it does further the science. Too much at stake - in my opinion. Does that make sense? It's not a knock.. They are great docs. Plus, I'm just saying in comparison to obstetrics, oncology appears more cerebral / intellectual. It's all pretty rote. Compared to a intellectual property attorney or an architect or a Google / Facebook engineer, to quote one of my doctor buddies - "We're just giving expensive haircuts.."
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