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dslee

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About dslee

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  1. March 31, 2017 was my second visit to Centrolina. To my surprise and disappointment Chef/Owner and her kitchen (sous chef had the night off) failed to execute two signature dishes: POLPO and ANATRA. Dinner was then composed of 4 brilliant wines (2 were consumed unpaired because of 2 completely failed dishes), 2 delicious half pasta dishes and a magnificent dessert by a talented Executive Pastry Chef. Afterwards, I headed to Etto for a proper dinner!
  2. Hi Ericandblueboy: Is the quality of food the same at both locations (HKP and AO) or is one location better than the other?
  3. This is my first visit to Centrolina. On March 24, 2017, I enjoyed a beautiful, beautiful dinner with extraordinary wine pairings selected by Assistant GM and Beverage Director Elizabeth Parker!! Begin with a gorgeous sparkling rosé! POLPETTINE, shiitake faux meatballs, creamy polenta & basil BASSANO, white asparagus & caper lemon gribiche NERI , squid ink, tuna crudo, nonnata di pesce ANATRA, long island duck breast, virginia shiitake, herb crespelle & kumquat BOCCONE DOLCE, blood orange, anise meringue, olive oil crema CityCenterDC "City in Bloom" Digital art...Butterflies!
  4. On Sunday, March 19, 2017, I enjoyed a delicious brunch at Hazel. Below are the highlights! It appears that the menu updates often. Begin with Bubbles...the way the Brits do it! Joi Choy, Red Onion, Maple Nuoc-Cham, Peanuts! Delicious! Beet Cured Gravlax, Rye English Muffins, Yogurt, Pickled Red Onion, Fresh Dill! So delicious! I enjoyed a second order to end the meal! Yes, I did! Grandma's Zucchini Bread, Foie Gras Mousse, Chamomile Gelee, Bee Pollen! Absolutely delightful every time, anytime! Duck Muffin, English Muffin, Duck Sausage, Baked Egg, Fire Panda Mayo! Delicious! Dim Sunday Menu! Take two or three companions with you to experience "The Whole Shebang"
  5. As of Sunday, March 12, 2017, below is the current menu for Hazel's Dim Sunday Brunch! The following are new additions: Beet Cured Gravlax, English Muffins, Yogurt, Pickled Red Onion! Smoked Short Rib Steam Bun, Salsa Verde, Red Onion! Breakfast Donburi, Pork Belly, Pickles, Fried Egg, Fire Panda, Rice! Donuts, Black Sesame Buttercream, Matcha Glaze! Cauliflower, Red Onion, Maple Nuoc-Cham, Peanuts!
  6. Introducing the Shouk Breakfast Pita!! A mix of chickpeas, mushrooms, asparagus, potato, and onion that's fried up on the griddle as an egg would be. The pita is layered with crushed avocado and a chopped salad of roasted red pepper, tomato, cucumber, onion, and arugula! Recommend on top a dash or two of Tabasco!
  7. Marty L: Chef's choice progression of snacks is a $10.00 add-on per person with the tasting menu. Also, a la carte prices for snacks are listed under "snacks" section of the menu. It appears the "snacks" section is not online, but on the paper menu. Also, additional menu items can be added a la carte to the tasting menu. Drinking pairing is $40.00. You can ask to customize the wine pairing. This is the most exciting fine dining experience I've had since P&P. Just a recommendation: Turn in your menus and let Ryan and Jose take you on an incredible tasting adventure!
  8. On March 8, 2017, I enjoyed another exceptional dining experience by Chef Rob Rubba and General Manager Chris Metts This is my sixth visit over the past month. The current menu is CRAZY delicious! Begin with a beautiful Nebbiolo-based Rosé! Salad of winter Greens, shaved root vegetables, pickled kohlrabi, hazelnut Caesar! Marinated Beets, baba ganoush, puffed amaranth, smoked yogurt, lemon vinaigrette! Off menu item: Rob Rubba's Short Rib "Taco"! Konro Grilled Spanish Mackeral, Smoked Cucumber, Chermoula, Roasted Cashew Milk! Szechuan Lamb Noodles, pickled cucumber, crispy shallots, mint! Kat Hamidi"s Capitoline White Vermouth Cocktail! Hong Kong Bubble Waffle, spice roasted pineapple, coconut!
  9. On March 10, 2017, I enjoyed the most extraordinary and exquisite tasting menu by Ryan Ratino and brilliant wine pairing by Jose Marie Aguirre! Wow, this is one of the most exciting fine dining experiences in DC! Oyster & Mignonette! Foie Gras, black pepper, rhubarb, sauternes, rye pancakes! Carolina Pink Shrimp, mushroom miso, scallop, noisette, en barigoule artichokes! Spring Nettle Agnolotti, snap peas, crosnes, green garlic, kalettes! note: I am unable to discern if it was due to the culmination of so much enjoyment or soley this dish This dish is so exquisite, uncontrollable tears of joy poured from my eyes! I can't recall the last time I had such an experience. Pheasant, spring onion, black garlic, morels, huckleberry! Citrus Ambrosia, tapioca, sherbet, meringue, mango! Foie Gras Truffles, cherry, hazelnut, milk chocolate!
  10. On August 26, 2016, "Summer Table" was featured on the Lazy Susan Dinner Menu along with "Ducked Up". In my opinion, while I enjoyed both so much, I really think the "Summer Table" did not get the love and accolades it truly deserves. I hope Rob Rubba will feature "Summer Table" in 2017! It was one of my top favorite dishes of 2016 and I just wanted to share with you! Crazy, crazy delicious!! SUMMER TABLE: trio of summer salads {Marinated toy box tomatoes, cucumber, basil, furikake, salted plum vinaigrette; Summer Corn Donburi, cilantro, togarashi, lime aioli , cotija cheese; Purple potato salad} SUMMER TABLE: grilled pastrami’d short ribs, bib lettuce, shaved radish, assorted pickles and sauces
  11. From January 12, 2017 and no longer on the menu, but so memorable! SO delicious I have to share! I hope it will make another appearance on the menu! bialy, onion jam, trout roe, bottarga, butter
  12. On March 2, 2017, I enjoyed the GUEST CHEF TACO OF THE MONTH at the Falls Church location. GUEST CHEF TACO OF THE MONTH Chef Danny Lee of Mandu Man-Du-I-Love Chicken Taco double fried chicken, spicy soy glaze, gochujang aioli, Korean radish & carrot slaw
  13. On February 13, 2017, I enjoyed the following 17-piece Sashimi Plate. Fish selected and prepared by Jay Yu.
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