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  1. 2 weekends ago, stopped in this new place for lunch and really enjoyed the chicken. Here is the website. We had a half white and it was cooked perfectly like most pollo a la brasa places but it was also super flavorful. I almost bought more even though I was stuffed. Kind of addictive. The 2 sauces were good two - a yellow mayo that wasn't spicy and a tomato based spicy one - I'd say a medium strong heat. The sides were hit or miss. The guasaca was a riff on guacaomle and served chilled was kind of meh - especially since it doesn't come with chips or anything to scoop it with. Better were the yucca fries which comes dusted with delicious spice blend that adds the right amount of heat and lime. I thought the chicken didn't need sauce but was still good with the yellow one whereas the yucca fries were good with the orange tomatoey sauce. The quinoa salad was ok - nice light to balance the strong chicken flavors but nothing too special. The Arroz Blanco was meh. I would have gone for the special rice but like a few of their sides it had unnecessary bacon and other proteins that I don't eat. I should also say that this place's set up is a bit unusual. You walk in to a nice bright sitting area - but no full tables, only lots of counter tools so it is a bit odd to eat with companions since they are only next to you and not across a table. This is odd because the space is big enough for several regular 2 or 4 tops. It is counter service so you walk back to an open kitchen and order. The food is all ready immediately. Then further back in the long space are bathrooms and at the end of the hall is a big walk-in freezer door. When you open it, you enter a new sitting area with a few small regular tables and then a big bar area. This backroom is their bar which has a full bar menu/cocktails, but only serves a few food appetizers from the front space. Moreover, they don't want you bringing food/drinks back and forth between the two spaces. All a bit odd to me. I think the owner wanted to diversify and have chicken but supplement income with a bar and found this long space and this is a the result. Or the owner just really liked the idea of having a quasi-hidden bar in their restaurant. In short - go for the delicious chicken and yucca fries. It is deceptively big menu so I'm sure some other items are good too.
  2. Jeni’s Ice Cream Coming to 14th Street just south of U Street. --- Jeni's Thread in the Shopping and Cooking Forum [Pool Boy]
  3. Chef Ryan Ratino (Ripple, Masa 14, L'Auberge Provencale) has announced Bresca, opening Fall 2017 in the former first floor of Policy: Jul 12, 2017 - "Major Update about the Plans for the 1st Floor of Policy. Chef from Recently Closed Ripple To Open Bresca" on popville.com
  4. [I hesitate to start new threads but I suspect there will be more posts on this one] Couple brief thoughts before I forget. Maybe I'll return and do a more thorough writeup. I was able to swing by last Saturday on what I believe was the second full day of business. They already seemed to be humming on all cylinders, service wise. I didn't get to try dinner, but we had several drinks in the bar at a four top table in the corner. Service was extremely friendly - even going as far as to repeatedly apologize for getting in the weeds behind the bar (really, the waits were not bad). The young-ish, attractive crowd seems to have already descended on the place. As we left (around 6pm), they seemed to be beginning a brisk dinner service. They clearly put a ton of design resources into this place. It's slick, modern, with some clever touches. Note: the restaurant/bar is on the 2nd floor, but they have an elevator. By coincidence it turns out my friend Candice is working there, and she mentioned they hope to start distillery tours soon (on the 1st floor, where the hostess stand is). A special shout to the bar staff: they have some killer signature cocktails, and the bartender that night improvised at my request an ad hoc Cachaça drink (their substitute for not having any pisco for a pisco sour) that was excellent. I'll definitely be back but I suspect this place will get crazy very quickly.
  5. Tom Brown is opening a new place. According to the article, it will be adult cocktails, no food, but complimentary bar snacks like nuts. ETA September or October.
  6. I'm surprised that there's still no thread on Tico so I'm starting one. I've been there a bunch of times, and it's one of my favorites. Each time I've ordered a fried dish, I've been impressed by how well it's fried. The dishes have been crispy and not greasy (fried calamari, fried manchego, fried oysters). I've also really liked their mac & cheese with ham, duck tacos, salmon ceviche with almonds, and chorizo risotto. The few dishes that I did not care for were their fried chicken taco and black risotto croquettes - both tasted bland to me.
  7. This weekend is my birthday, and I am convening a bunch of friends, who will come and go over time, Saturday afternoon. My initial thought was Wonderland's patio - I like the vibe, it's easy for people to come and go, and if the weather turns there is an indoors area. I've been out of the bar world for a bit due to a number of life circumstances, so I am not super-up on all the new places. Any other ideas out there? I've been to Dickson Wine Bar's patio, and liked it, so that is an option. Intrigued by Dacha beergarden, but think it might be packed and chaotic on Saturday afternoon. Other ideas have been Red Derby's patio. Am I forgetting some gem of a place? Prefer Columbia Heights, U st. 14th, Adams Morgan, Park View.
  8. No thread on this place yet, and it's been open since, what, April? It's a nice little place with a neighborhood (rather than destination) kind of vibe. Not too many items on the menu, but it's wide ranging: Indian, Georgian (republic, not US State), Turkey, a lot of South American dishes... Four of us spent and hour and a half grazing our way through. Nothing we had was spectacular, but everything was good: well-conceived and executed. I'm not really inspired to describe any of the dishes, but wanted to get the thread going. This is the kind of place I'd stop at once a week or so, walking home from work, if I lived and worked in the area. Compass Rose 1346 T Street NW Washington, DC 20009 202-506-4765
  9. I know it's a tall order. A friend of mine, a former DC resident, is in town for one night only, and asked for a place that a handful (probably 6-8) can meet up for drinks tomorrow after work. And, of course, be able to sit down and hear each other talk. I can't come up with any place around there that isn't going to be a clusterf*ck. We don't need food, hipster cocktails, or a 200 bottle long beer list, just a place to sit for an hour or two over drinks and catch up. Any ideas?
  10. This restaurant serves Tapas and Spanish style food on 14th Street. The service at this place is impeccable. While waiting in the bar, there were so many servers and bussers going past and instead of making you feel like they were in their way, they made you feel like they were in your way. The bartenders actively make eye contact with the patrons, instead of you fighting to get their attention. And, in case you didn't know, this place is packed to the brim nightly. I came tonight, on a cold DC Thursday expecting the absolute worst. I've walked in and walked out because I was told there was a 2 hour wait. They don't do many reservations, and I actually don't know their rules for doing them. We were told 1 hour and it ended up being close to 1 hour and 30 minutes. When I went up as the annoying guest asking "are we there yet?" they took the time to tell me why it was taking longer and then let us know an updated time, which was fairly accurate. We were seated by a vivacious and energetic hostess that had been dealing with impatient and likely rude guests all evening, and she never broke her smile the whole night. I came with 7+ a high chair for a 21 month old. We were placed at a cozy table and I'll tell the truth, we told them 6, and added one at last minute. We were those people. They added a chair and we got very close. Waters delivered immediately, two waiters introduced themselves, and took drink orders. They also told us that specific dishes took a long time (paella and grilled meat platters), which got us to put those in first. We ordered 2 patatas bravas, 2 asparagus with aioli, seafood paella, a churrasco, multiple hamachi crudos, gambas ajillo, 2 tortillas, blood sausage, 2 chorizo with fig, scallops, lamb chops, 2 lamb burgers, 2 beef empanadas.. I think that's all of it. The pacing was impeccable. Rarely were we overburdened. Service was slowed down when it needed to be, but with attention to whether we needed more drinks. The food quality was high - highlights included lamb chops, churrasco, chorizo, hamachi crudo... Paella was not like Barcelona the city, but tasty in it's own right. Not one dish was bad. I never order patatas bravas because stateside it's essentially French fries and hot sauce, but here the fiery tomato sauce and aioli made it impressive. I can't really get thinking about the food, even though it was fabulous, I'm just so impressed at the way the restaurant presented itself. A prince amongst men... I hated the idea of this place - a Connecticut chain, the hottest gals and guys in DC, a hostess that could be a model, a fancy bar and terribly long wait times. But, sometimes the execution and the effort overstate any potential negatives. If the food gets any better and the service stays the same, this place will last a long time. And, final caveat - I freaking hate tapas state side.
  11. You could have knocked me over with a feather. After an excellent meal at Ghibellina, I was strongly swayed that there may be a new king of the 14th Street Shuffle (the Dining Guide Shuffle, that is). Further proof that DC's Italian Renaissance is in full-swing. People are talking about this-and-that neighborhood, but the biggest change in DC's dining scene of late has been the explosion of high-quality, moderately upscale Italian restaurants. And Lupo Verde, at least downstairs at the bar, positively screams Italian. If you've never had a Na Biretta beer, get one, and if you like a lot of malt, get the Na Biretta Rossa ($9) - this is like Moretti La Rossa, but better, and on steroids. Excellent quality, and a very cool-looking bottle to boot. I would get this again in a heartbeat, but there are four Na Birettas on the menu, and I'm eager to try the other three. It took forever for me to get my appetizer, probably close to half an hour, but when it arrived, I knew what took so long: I cannot imagine the labor that went into the Torta di Cozze ($9), and they've got boulder-sized testicoli offering this on a 14th-Street menu. Nominally a "Mussels Cake," this was an incredibly elegant little plate of warm, shelled mussels, sandwiched between two small wafers, with a half-melted scoop of Burrata, a little Parmigiano, and a drizzle of leek sauce. While not a large dish, and perhaps more delightful than delicious, this was not a nine-dollar plate of food; get it now, or pay more later - assuming it can possibly remain on the menu. Lupo Verde has a nice little wines by the glass list, but I went straight for the house white: Pinot Grigio on Tap ($8) from Piemonte, and it was a solid (not perfect, but solid) match with the Torta di Cozze - ideally, you'd want something a bit fuller bodied and bone dry. I recently had a very good spaghetti carbonara at Rose's Luxury, so I thought I'd try Lupo Verde's Carbonara ($14) to compare - there was no comparison. Lupo Verde's is made with homemade paccheri, guanciale, eggs, and Pecorino(-Romano?), and the paccheri is a wonderful vehicle for this classic Roman dish. This was, without question, the finest carbonara I have ever eaten. Like the Mussels Cake, it was a fairly small portion, but it was also a fairly small price - my server came down and almost apologized that the dish, served in a metal bowl, is presented merely warm, not steaming hot, because "that's the way they eat it in Italy," he said. Maybe, but the dish was plenty hot enough for me, and I was entranced by its execution. Lupo Verde's house red is also from Piemonte: Sangiovese on Tap ($8), and while this was a perfectly nice wine, especially for the price, I would counsel having it with a less-delicate, perhaps tomato-based dish, or charcuterie, and I would again recommend a full-bodied, bone-dry white with the Carbonara. Although I was getting somewhat full, I knew I hadn't eaten very much - these were not large courses - and since it was early, I knew I'd be wanting something later. So I got a plate of Three Cheeses ($13) to go which came with slices of bread, walnuts, and apricots. I apologize for failing to note the cheeses, but if you'd like, you can piece the order together yourselves: Lupo Verde is currently offering a total of four DOP (Denominazione Origine Protetta) cheeses, and I got the three that weren't Castelmagno. That was about the most non-helpful thing I've ever written, but the portions were fair, and although the cheeses are stored in plastic wrap, they were in perfect shape (on a similar note, my beer had gone several months past its expiration date, but it, too, was in perfect shape). It is important to recognize that I have now tried only two cooked courses at Lupo Verde, and I am not reviewing the restaurant; I am reviewing the individual meal. And I'm going to come right out and say that these were the two most refined dishes I can ever remember having on 14th Street. Needless to say, coverage is initiated, strongly, in Italic, and Lupo Verde, based on this one meal, is a legitimate contender for the 14th-Street crown. Yeah, you could have knocked me over with a feather.
  12. Are there now so many restaurants on 14th street that they are cannibalizing each other?
  13. Yep - http://www.washingtonpost.com/blogs/going-out-guide/wp/2013/08/27/adam-bernbachs-2-birds-1-stone-opens-below-doi-moi/
  14. The Wydown is a 'temporary pop-up' (see below) high-quality independent coffee shop right in the middle of The Hot Area Of The City for all things food, beverage and retail: the 14th & U St NW corridor. Walking to the car this past week following a meeting, came across this place and hadn't before heard of it. Thinking I know most all the better coffee shops in town, had to go in and explore. In two words: Thumbs Up! As coffee shops continue to sprout here, it becomes tougher and tougher for any to really stand apart. Yet, some still do it the old fashioned way; by doing things others don't or by doing them better. The Wydown has the basics nailed required of any high-quality coffee purveyor. Great equipment, trained and enthusiastic staff and quality joe. Didn't try the espresso drinks on this visit since I usually will go for a pourover on a first visit. Had a delicious Kenyan priced a bit higher than nearly all the espresso and fresh-brewed coffees in the $2.50-$3 range.. So, what's different/better about The Wydown? Three things mainly: 1. The Coffee. Like many others, they use quality beans from Intelligentsia and PTs. Unlike nearly all others, they also use Kaldi's. If you don't know Kaldi's Coffee, it's probably because you don't know St. Louis. Kaldi's is a nearly 20-year-old roaster/retailer that only recently is beginning to venture further afield from Missouri. Top notch beans handled expertly. 2. The Other Stuff. Namely, the baked goods. The two brothers who own this place have experience in restaurants and coffee and it shows. Their coffee program is excellent and, while they're starting to do some baking also, most of the pastries/muffins are from Patisserie Poupon. So, better than 95% of all coffee shops in town straightaway on the baked goods front. 3. The People. Barista and brewer quality is a big differentiator between the great and the merely very good. These guys seem off to a very strong start since opening in mid May. And, I like the St. Louis inspiration that drives the name (it's a major boulevard and neighborhood there), explains the owners' passion and philosophy and is the source of the beans for what I think may be the only Kaldi's outlet in the city. Good people very good at what they do. I had opportunity to chat with one of the two brothers, Chad, and he's great. Very knowledgeable, experienced and, as important, genuinely nice. They've been open just two months. Tim Carman just talked with the other brother, Alex, and seems to agree. Their current space, on the south side of U a bit closer to 13th than 14th, is a "temporary pop-up" because they'll be moving into street level space with the TJ's under construction (aka "The Louis") on the SW corner of 14th and U by end of year. Or so they're told. [wink] Though there are now a bunch of great coffee shops within a few blocks' walk of this location (Peregrine, The Coffee Bar, Bakehouse), I expect that The Wydown will do very well with all the foot traffic and given their focus on providing a great experience for customers of all kinds. The current space is clean, light with plenty of seating, and free WiFi so definitely worth checking out if you're a coffee hound...or just looking for a good cup...or an almond croissant all served by some genuinely nice people. I'm not a Cardinals fan but you can count me as a fan of these brothers McCracken and of the Wydown Coffee Bar, a great new entrant in DC's now positively booming coffee scene.
  15. I only recently became aware of this new entrant in the booming DC coffee shop scene despite it being open a couple of months. Did a quick search here on DR.com and, though I found a hiring post, didn't see a thread or report so here you go. Most of the other food websites/magazines/blogs have announcements or articles about it including Washingtonian, Eater and Y&H. In short, BakeHouse is a very nice place with a nice back story and a few smart points of differentiation (aka good reasons to visit). Briefly, BakeHouse was founded by a young married couple who hatched the idea while working in a small museum in South Georgia (the island which figured in the Falklands War and, of course, Shackleton's Endurance expedition; not Savannah/Valdosta). I like this place. It's small but modern with a bright and airy design. Approximately 15 seats not including some outdoor sidewalk seating. For this time of year (July), I can attest their A/C works quite well. More seriously, they have all the essential requisites. Quality coffee (more on that below), some complementary (actually more locomotive than caboose) food items, free & fast wifi, and a mix of seating types (counter, sofa, tables). Just west of 14th on T, so close to metro, bus lines, bike lanes, landing strips and whatever other transport options. Just a fundamentally nice and pleasant place. With that backdrop, two things at BakeHouse really stand out. The first is signaled by their name. Different from most coffee shops with plasticene (or worse) food, this place is really and firstly a bakery cafe that also has a very good coffee program. That versus the more typical coffee house with a couple of cellophane-wrapped biscotti options and uber-sweet muffins. The BakeHouse folks seem to love baking and they do it well. I tried a good-looking cinnamon roll. It tasted good too (!) and, interestingly (appreciably for me), it was served warm with the frosting on the side. Tarts, scones, pies, cupcakes, cookies and a full array of breakfast and lunch sandwiches are all part of the mix here. Much better grub than most coffee shops. The baked goods and casual, grab-and-go foods are themselves an excellent reason to visit. Second, of course, is the coffee. I love the places in town we now have that are really coffee forward. By that I mean spots owned and operated by coffee obsessives who care intensely about their equipment, technique and, of course, their beans. But, alas, an achilles heel of such places is they tend not to emphasize food very much, if at all. Filter, Peregrine and Qualia are good examples. All top of the heap in terms of the very best, painstakingly-made cups you'll find around here but, if you want a truly great muffin or scone to go with it, well, have to go elsewhere for that. BakeHouse is a slightly different animal. They're using a very good coffee not yet well known in DC called Zeke's. Zeke's is an 8-year-old, small, family-owned Baltimore roaster that's been a presence at many of the area farmer's markets for a few years. They will be opening a shop themselves at Conn and Rhode Island later this summer, where they'll be surrounded by several of the other higher-end independents now clustering in the Dupont/Downtown/Shaw/Logan/14th St area. At BakeShop, I tried a single-origin pourover from Bali and a cortado. Though maybe not quite as precise concoctions as other shops, both were quite good. BakeShop uses a Cecilware Venezia espresso maker and a Mazzer grinder. Pourover rack looked to be filled with Hario v.60s. BakeShop is bringing some new mojo to the booming small, artisan coffee scene in DC (Yes, Msgr, Furstenberg--talking to you here ) with much-better-than-the-norm baked goods, a new local coffee roaster and a respectable coffee program. It's a nice shop. They even welcome dogs outside with peanut butter treats though that's hearsay for me since noone is outside sipping hot joe on 95-degree days.
  16. Enjoyed a lovely meal at Etto last night, thrilled to have this restaurant in the neighborhood. It embodies so much of what neighborhood restaurants should be -- run by seasoned, local chefs and restaurateurs (Obelisk, Two Amys, Standard/soon-to-be-called Garden District)... relaxed and friendly... excellent food and drinks. On display at the bar are beautiful antipasti. Last night included: swordfish belly; squash blossoms stuffed with faro, raisins and pine nuts; Roman artichoke bottoms; cauliflower; a rabbit roulade; peas and pancetta; and more. Also on the bar is a big punch bowl of house made "adult" punch. The wood-burning oven for the pizza is going non-stop. We started at the bar (got there about 6:45pm and there was already a wait for tables, they don't take reservations), then were seated at a table for 6 to share with another couple. Not a problem for my friend and me -- spacious and we had enough privacy to enjoy our meal and conversation while making new friends. Peter Pastan was behind the counter all night, and kept a careful and close eye on everything going on, from bar to oven to kitchen to staff to diners. Our meal: Squash blossoms: By far the best of the antipasti we had; a wonderful blend of flavors and textures -- the first time I've enjoyed squash blossoms that weren't fried, scrumptious. Cauliflower: Tasty, but couldn't quite place what made the florets orange-red, very mild in flavor. Roman artichoke bottoms: A favorite, loved this version -- the bottoms were filled with what tasted like a blend of parsley, lemon and something savory, possibly anchovies (?). Pizza ala Romana: Tasty pizza crust, crispy where it should be, lovely and chewy where it should be. I understand they mill their own wheat and mix in spelt. Gives it great texture and taste. As for drinks, we kept things simple. A nice prosecco in retro glasses. We left around 9:30pm and the place was jammed. Noise level might be my only negative, but that's typical of most places now, so it is what it is. Will definitely be going back to Etto and, hopefully becoming a regular if I can get a seat. And I love the idea of having a place within a few easy blocks where I can order delicious and, in some cases, unique antipasti to bring home to enjoy as well. Interested to hear what others think of Etto...
  17. We went to the new Ghibellina on 14th Street last night. The good news: thoroughly enjoyed the bianca pizza with rapini, mozzarella, garlic, calabrian chilies,fennel seed, and pecorino romano. The crust was perfectly charred and flavorful. I prefer pizzas that retain their crispness, and this pizza did just that. It was one of the best pizzas we've had in awhile, and we've been eating pizza quite a bit lately. We also enjoyed the fresh ingredients in the Insalata Ghibellina - arugula, avocado, confit, tomatoes, emmenthaler, pine nuts, pesto. My husband and I shared Spaghetti Alla Trabaccolara. The menu listed the ingredients as tomato, white wine, cod, pollack, golden tilefish, and fennel. The dish arrived and I was a little disappointed in the fact that the pieces of fish were small and not very plentiful. Then I noticed that one of the fish had been replaced with squid. My husband keeps kosher and squid is not okay. We called the server over and she apologized and said that the chef frequently toys with the ingredients in this dish. I don't really think it's appropriate to add shellfish to a dish and not alert diners. There are people who are severely allergic to shellfish, not to mention others who don't eat it for religious reasons. Before leaving we asked to speak to a manager, and he echoed the server in saying that the chef had made changes to the dish. I was really enjoying Ghibellina until the squid incident. I still think it's a great place for pizza. But I feel that the staff minimized the situation with squid. Any kind of dietary restrictions require the diner to take responsibility for inquiring about ingredients. But a restaurant should also take responsibility when they substitute one ingredient for another- particularly if it's something that may have an adverse effect on their patrons.
  18. Checked out Black Whiskey last night and it's well worth a visit. Jack and Saeed behind the bar (think Bar Pilar, St Ex, Marvin, 18th St etc etc) serving up their usual levels of hospitality. Simple menu of carvery plates, choose a meat and then accompanying sides - simple but well executed and reasonably priced. Pool table at the end, which will inevitably be overused in the short term and a welcome diversion once the "cool" period finishes in a few months. The upstairs opens fully tonight and is worth a pop in, the downstairs looks a couple of months behind but has a good team to launch it and I have no doubt will be yet another popular spot on 14th.
  19. Continuing my quest to eat at, and write about, every new restaurant in DC, I recently visited Drafting Table, named after the desks architects use to sketch designs on. I liked Drafting Table, but as a true architecture nerd, I wanted to love it. The decorations were all right: wood tables you could sketch on, swivel chairs, industrial lighting, and photos of famous architects. But Drafting Table clearly struggled with translating the concept into a menu that makes sense. Some of the options follow the theme, including the delicious Kaya Toast, an appetizer of toast sticks shaped like Lincoln Logs, with an eccentric but tasty mix of coconut jam, fried eggs, and soy broth. The Falafel and (huge) Mixed Pickle Platter were both good, but didn't fit particularly well with the rest of the menu, which includes mussels, a burger, an egg sandwich, brisket, and fish 'n' chips. Actually, you could pick any of those and say the same thing: they're interesting but not consistent with each other or Drafting Table's theme. Of course, consistency isn't everything. If the food was great, I could care less how the pieces fit together. But what I tried was only OK, which seems consistent with what Yelp and other reviewers have said. The Beer Braised Brisket was closer to beef stew than traditional brisket, and I think the dry version would have been better. The Draftsman Burger, with brisket, blue cheese, apricot chutney, and carmelized bacon & onion on top, sounded better than it was. It was a lot of stuff on an average burger. The fries were totally delicious but came with the scourge of every new restaurant, "house made ketchup," which tasted nothing like ketchup and was too sweet to cut the fries' salt. Heinz would have been cool with me. Drafting Table has some promise, but it's not nearly good enough yet. I hope they clean up the menu a bit and focus on what they do best, whatever that may be. Until then, we'll move on the next new thing. Drafting Table Details Tips: (1) the tables near the bar are communal and service is from the bar (and a bit sketchy); (2) Brunch on weekends; (3) not a cocktail place, but they have a decent beer list. Site: http://draftingtabledc.com/ Address: 1529 14th St. NW Metro: McPhereson (Blue/Orange) or Dupont (Red), either about 6 blocks away Phone: 202-621-7475 Hours: Mon - Wed: 4 pm - 11 pm; Thurs: 4 PM - Midnight; Fri: 4 PM - 2 AM; Sat: 10 AM - 2 AM; Sun: 10 AM - Midnight
  20. After a friend suggested we meet at Blackbyrd last night before a show at the 9:30 Club, I dutifully checked the dining guide and discovered that this place seems to have been overlooked. I can't comment much on the food, other than to say the menu focuses on small plates of seafood and it has a raw bar with 4-5 kinds of oysters, shrimp, crab legs, etc. My friend liked his salmon rueben a lot, but it was gone before I arrived so I didn't even get to see it (let alone try it). The reason I didn't order from the menu is that they offer a $1 oyster happy hour from 5:30-7:30, and the oysters are very good. Last night, the special featured oysters from the James River that were good-sized, clean, and well shucked (served with mignonette and straight-from-the-bottle cocktail sauce). The beer list was decent too (I had a Rhino Chasers Pils), and there was nobody in there (on a Monday). You can find Blackbyrd at: 2005 14th St NW (near U St.) Washington, DC 20009 Telephone: (202) 747-2377 Facebook Twitter All of the online menus I found are outdated.
  21. Kliman breaks the story that the ground floor of what I always thought was an unobtrusively handsome building will become the site of K&K's next adventure,"inspired by the cuisines of SE Asia." "Southeast Asia" is a pretty broad swath of territory, and the phrase bringing "modern techniques & execution to these traditional dishes," is pretty unhelpful, so I hungrily await further details. As I recall, Karoum once cheffed at Asia Nora -- whether this is relevant, I have no idea (and I never liked that place, anyway). But this sounds more noodle-y. Adam at the bar is always a good sign.
  22. My spy informs me you have an awesome silk screen printing on the wall (and even brought me a pack of Black Jack gum, a piece of which I'm enjoying right now). Congratulations! Bocce ball !! --- ETA - The menu at Black Jack is funny, one of the more entertaining menus in the city. There's an item named D.O.C.B.S. with roma tomatoes, fresh buffalo mozzarella, and basil. A gulf shrimp sandwich is described as 'a lot better than a lobster truck, and we bring it to you.' Jeff Black Gone Wild.
  23. Jeff Black here. My new Restaurant is now open. Downstairs is a Gulf Coast inspired Oyster Bar (Pearl Dive), upstairs we have bocce ball and a bar named Black Jack. Let me know what you think. JB
  24. I heard from an inside source today that Stephen Starr's restaurant group has signed a lease for the old Q Street Cleaners space at 1601 14th St. NW, and it's going to become a Buddakan. Confidence level? Since I'm relying on a source for this (as opposed to hearing it with my own ears), it can't be 100%, but it's up there.
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