Jlock
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grouper (39/123)
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I had a chance to step into Dr. Granville Moore's last night for a few Belgian beers and dinner before heading to the R&R Hotel for a show. I really loved the atmosphere! It had a great dive-bar feel - comfortable, dark, perfect. I was there with a group and had a chance to sample many of the menu items. I thought that my bison burger was good (but not quite to temperature) but that the frites were great! The mussels (with fennel and bacon) were also very good - plump mussels, cooked just right - lots of flavor in the sauce/broth and the bison sirlon was awesome - nice amount of char and cooked perfectly. I also liked the mayo options for the frites, but found I was drawn to the classic Belgian mayonnaise... My only complaint is that the bartender (we sat and ate at the bar) was less than attentive - it seems to pay to be a regular at Dr. G's if you want to sit at the bar on a rainy Sunday night... I wish I had a place like this in my neighborhood! (yes, I guess this would negate my previous comment, wouldn't it?!? ) -
Congratulations Ferhat! And Congratulations to Tom and the rest of "Team Corduroy"! Saw the place last week and it is looking great! We are anxiously awaiting Corduroy's grand re-opening! Life without good soup has been so difficult! (ok - no room service - but how about delivery? )
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Lackadaisi and I were there for dinner last night. The sweet onion soubise is on the menu and is fantastic! Creamy texture without being too heavy. Great onion flavor!
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He will be missed! I am happy to have known him - he was a real stand-up guy!
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Rocks, thank you for giving me the name of your doctor! He's been great!
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Many thanks to my wife, lackadaisi, for posting this and to all of you for your clear liquid suggestions. I am not quite sure if I am comfortable with my oral surgeon doing a colonoscopy on me, but I'll be knocked-out - so who knows??? Generally, I think of a clear liquid diet as gin and vodka, but Don's champagne suggestion sounds viable!
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Due to Chris' cocktails and wine selections, my memory may be slightly impaired, but the courses that I still remember vividly include: Roblio cheese and Anchovy "Cheese-stick" - a happy little anchovy surrounded by roblio cheese all fried a golden brown. A great take on the "traditional" fried mozzarella bar food - paired perfectly with the first cocktail that Chris described in the post above. The sweetness of the drink worked as a great counter-point to the salty flavor of the anchovy. Tempura oyster and scallop on a bed of microgreens with a line of thai chili sauce and basil oil. The scallop was a real stand out and the sauce added a great kick! This was paired with the Manhattan (made with rye and not bourbon) - a great combination of heat and slight sweet. The Lobster Pasta - for me this was the best dish we had. The flavors and textures really came together - such as how the crisp strips of carrot worked well with the delicate pasta. The shrimp and lobster were done perfectly and added a real "pop" to the delicious, but light dish. Paired with a Barbera d"alba - it's a hard dish to beat! Certainly a "must try" if it moves to the regular menu! There were many other courses but I am not sure I could do them justice here. The meal was fantastic! Oh -- and the Brachetto d'Aqui was an amazing and flavorful dessert wine!
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....when I spun "TGI Friday's" for lunch, I had to ask Vanna for an "N" - as in "No thanks..."
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Wheel of Food Picking a lunch spot never seemed so....fun!
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I had the Duck Confit Bread Pudding (with Gruyere and Leeks) and found it to be a wonderful dish! Moist and savory - it was the perfect dish for a cold winter's night (and even more perfect as it started to snow that very evening!) I am always a sucker for duck confit and the addition of the salty-sweet gruyere really added something special to this play on a classic bread pudding.
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E.V.O.O. = Evoking Very Odious Outbursts
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But come on - tell us how some of you REALLY feel.... Rachel Ray Sux
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Lackadaisi - move France to the top of the list!
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Michel Richard Citronelle Lounge and Terrace
Jlock replied to mdt's topic in Washington DC Restaurants and Dining
Stopped by the Lounge and ordered the Roasted Peanut and Chestnut Soup last night. A subtle smooth "Virginia" peanut soup, with textural bits of duck confit and chopped chestnuts, and an underlying base of pureed foie gras. Amazing! Paired with a 20 year old port (thank's Mark!) I found myself with the perfect remedy for a cold, winter's evening... -
Not sure if this should be in the "Intrepid Traveler" or here, but here we go... Lackadaisi and I are thinking of taking a vacation that will focus on cooking. While all of our vacations are centered around the eating of good food, this year we want to cook good food too! Any ideas on where we should go? The US and Europe, and other international destinations are all on the table. We can potentially devote up to a week's time to such a trip - probably in the late-Spring or early-Summer. There are a lot of websites out there promoting "cooking vacations", but I figured that someone on DR.com may have a bit more personal information. Two thoughts: (1) We are not necessarily looking for a total immersion course, but an interesting locale with a cooking component... (2) We are looking for a focus on food and not on wine (so perhaps the obvious wine region locations are not quite right) Thanks!