Cook In / Dine Out
-
Posts
37 -
Joined
-
Last visited
Recent Profile Visitors
516 profile views
Cook In / Dine Out's Achievements
clam (32/123)
-
Eater DC reported on Monday that Daniel Singhofen has left Macon Bistro and been replaced by Ryan Hackney (Charlie Palmer Steak, Nonna's Kitchen). The article his title will be "executive sous chef" and that he'll also be working with Tony Brown on the Macon expansion, the Magnolia Room. Will be interesting to see how this change the menu at Macon again. -
It was a list published by Thrillist, which included some pretty noteworthy places (DBGB, Fiola Mare, The Partisan).
-
We had dinner here tonight. I chose it because it saw it on a list of best new DC restaurants this year. Frankly, we were disappointed. It wasn't awful, but there wasn't a lot that was really great. I liked the look of the restaurant and the service was friendly, but the food was inconsistent. My husband and I ordered the same thing: the ribeye steak. Mine was very good, but he received a poor cut--way too much large fatty pieces, and thus very little actual meat. I liked the Brussels sprouts. The creamed corn was fine. The salad we ordered sounded good; shame it never materialized. Given the plethora of restaurants offering this kind of hearty farm-to-table fare these days, I don't think I'll be giving Second State a second chance.
-
A nice idea, but would be even nicer if they published the comments they're getting. They've only done a couple (and not mine, which was not a complaint per se but a constructive suggestion).
-
I'm loving this new bakery. I've been about 5 times, including for breakfast on a Sunday. The bread is the star attraction. I've really enjoyed all of them: palladin, levain, whole grain and baguette. I got really lucky one day and snagged a baguette fresh from the oven, ran it home and enjoyed a hot slice with butter. So good. The pastry items are good too, although not as phenomenal to me as the bread, partly because I'm pretty good at baking cakes and cookies, but have no bread-making skill. Here's my blog post.
-
I wrote a "Farewell Palena" story for my blog today. This has long been one of my favorite restaurants and I will miss it, especially the famous cheeseburger and roast chicken, which were deserving of all the accolades they received. Let's hope that Frank Ruta pops up again in a kitchen near us very soon.
- 1,007 replies
-
- 1
-
-
- Cleveland Park
- Modern Italian
- (and 3 more)
-
I really really hope this isn't true, but sadly I fear it may be. Palena is my favorite restaurant in DC. I love the roast chicken, which I had fun attempting to re-create in my blog. I also love their burger, which I named my favorite in a "Burger Madness" I did a couple years ago. Everything else I've had there has been great too. Many fond memories.
-
We ate at Diego last weekend. I was really looking forward to it and had heard good things. I didn't realize the chef had left in November. All the interesting things he was doing seem to be gone. I found a menu from his tenure that was a lot more interesting than what's on the menu now, which is pretty standard fare you can get at other Mexican/Tex-Mex restaurants. The place was fun and the food was fine, but not interesting enough to warrant a trip across town if you already have a similar Mexican restaurant in your 'hood. The most interesting part of the menu I thought were the cocktails.
-
I went for lunch yesterday and really enjoyed it. I had the "smokey" pizza, which lived up to its name with smoked mozzarella, guanciale, sausage, pepperoni and scallions (nice to have that little bit of green freshness on an otherwise meat pizza). The smaller size (10") was just right for one person. Good selection of beers on tap. Friendly staff. Would definitely go back.
-
I wrote about Table on my blog this week. I like what Discojing said above about the food: "complex, but not complicated." The appetizers and entrees that arrived were fairly simple: proteins with vegetable sides and lovely arrangements without much adornment. The food at Table doesn't seek to surprise like so many restaurants. Just to delight and satisfy. We enjoyed everything we ordered. I would love to go back in the winter, by which time I'm sure the menu will be completely different. The service needed a little work. We got traded back and forth throughout the night between two servers, which seemed a little odd and perhaps accounted for the fact that after our plates were delivered no one came back to check on us. Like a couple of the posters above, I was surprised the menu didn't include cocktails. Would seem like a perfect fit for a place like this to offer a few selections made with ingredients as fresh as what goes into the food.
- 39 replies
-
- 1
-
-
- Shaw
- Modern American
- (and 2 more)
-
The review for the restaurant I mentioned earlier is up. I'd welcome any feedback. http://www.cookindineout.com/2013/08/restaurant-becco-new-york-ny.html
-
Thank you! How embarrassing.
-
I also had lunch at Eataly while in New York for the 4th. We ate in the vegetable section (Le Verdure), and it was also really good. My favorite dish was the grilled peach salad with mixed beans but I also liked the polenta pizza squares. Our server was very friendly too, which I wasn't necessarily expecting at a place like Eataly, but she was one of the best servers we had that weekend. I wrote about our trip to Eataly in my post about where to lunch while shopping in Manhattan.
-
Lupa is one of my favorite New York restaurants. I've been several times--each time I've had pasta and it's always excellent. The service is very friendly too. I particularly remember the great advice of the sommelier during my first visit 2 years ago. My review of Lupa from last year: Lupa Osteria Romana
-
Yes, I definitely don't want to slam anyone. If the restaurant in question were someone's first-time startup, I would probably not bother with it (I've passed on writing about some D.C. restaurants for that reason). But the place I visited is connected with a very well-known food personality--food empire sort of person--so I feel I should say something, since I know they can do better (I've eaten at one of their other places and it's fabulous).
