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Found 138 results

  1. NEW ITALIAN SEAFOOD RESTAURANT FIOLA MARE SIGNS 15 YEAR LEASE AT MRP REALTY PROPERTY WASHINGTON HARBOUR Washington, D.C., February 26, 2013 "“ MRP Realty, a real estate operating company, today announced that Fiola Mare signed a 15 year lease for 9,000 square feet at 3050 K St., NW (Washington Harbour) in Washington, D.C. The Class-A space will be will be an Italian seafood concept owned by restaurateur Fabio Trabocchi. Fiola Mare is expected to open by end of 2013. "Fiola Mare will be exceptional complement to the restaurant tenant mix we have at Washington Harbour," said Bob Murphy, managing principal of MRP Realty. "Having recently completed a significant renovation project at Washington Harbour, Fiola Mare will add to the level of sophistication that we are bringing to our tenants, residents and the community." Recent renovations at Washington Harbour include: extensive upgrades to the upper and lower level plazas with fully renovated fountains, specialized lighting and animated water jets during the warm weather and the addition of an approximately 12,000 square feet ice rink during the winter months. Additionally, the retail storefronts have been substantially replaced on both plaza levels and a new 3,200 square feet state of the art fitness center has opened with onsite personal trainers and renovated lobbies, elevators and bathrooms. John Asadoorian of Asadoorian Retail Solutions represented MRP Realty during the transaction. MRP Realty acquired the Washington Harbour property two years ago. About MRP Realty Founded in 2005, MidAtlantic Realty Partners, LLC ("MRP Realty") is a real estate operating company focused on the Washington DC metropolitan area. MRP provides a full array of real estate services including acquisition/disposition, development/construction management, property management and asset management services. MRP Realty's senior leadership team has worked together in Washington, D.C. and its surrounding market area in various capacities for periods ranging from eight to 25 years and has wide ranging experience across a multitude of product types in both urban and suburban settings. MRP Realty's managing members have been involved in over 20 million square feet of investment with a total capitalization in excess of $4 billion in the Washington, D.C. metropolitan area.
  2. John's Grill is a pretty good restaurant. The bar is small, and so is the rest of the place, but scoring a seat and settling in is one of the better ways to enjoy a feeling of old San Francisco. First, let's get some history out of the way. It was the backdrop of The Maltese Falcon, and its walls are covered by celebrity pictures of those who dined here over the past 110 years or so. Think of a place where the Postal Service rolled out its commemorative Humphrey Bogart stamp here, with Arnold Schwarzenegger joining a rendition of "I Left My Heart in San Francisco" at the ceremony. I've eaten (and drank) at John's on every one of my annual visits over the years, and the food is quite good. This isn't fine-dining, but for those of us from the Washington DC area who enjoy the The Monocle on Capitol Hill, Martin's Tavern, Old Ebbitt Grill, or the Occidental Grill, it's somewhere in between all of these sorts of time-worn establishments. I've had an absolutely perfectly executed Negroni at the bar, and I've enjoyed some truly great Cioppino in the dining room. This is also a good restaurant for steaks and burgers, at a good price. And a club sandwich for lunch one day was worth ordering again, as was the perfect side of fries, hot out of the fryer. I'll continue to frequent John's whenever I'm in town. The ongoing subway construction is an impediment, but if you're on foot, it's not much of a problem.
  3. Apr 25, 2017 - "Take a Look inside the Stunning Seafood Restaurant from Marcel's Chef Robert Wiedmaier" by Anna Spiegel on washingtonian.com The chef comes from Brine.
  4. Yes, it's going in the former veterinary clinic near the Belga; it will be called Senart's Oyster House, after an old ghost mural that is painted on the outside wall of the building.
  5. website Baltimore Sun review The sister restaurant of La Cuchara, I haven't been yet but I've gotten enough raving reviews from my friends that we probably deserve a thread
  6. A tiny storefront on Georgia Avenue, Fish in the Hood would verge on being one of my favorite new restaurants this year if not for its mysterious hours and a bit of brusque service. The first time I walked over there, at about 12:30 on a Thursday, the place was locked, though the lights were on inside. It was a crapshoot, since I haven't been able to find their hours listed anywhere, either on their "website" or Yelp. Some workers who'd been contracted to fix their sign were out front, and also chagrined since they couldn't get in touch with the manager or any staff. After chatting with them for about 10 minutes, I moved on (and ended up with an excellent roti from Rita's down the street). I got lucky the second time, stopping in at about 6:30 on a Friday night, and it was hopping. The interior is dominated by a glass case featuring 10-12 types of raw filleted and whole fish on ice and a high counter behind which the magic happens. There are two or three tables inside, but they're really there more for waiting than for eating. (In any case, I don't recommend lingering inside unless you relish smelling like a fryolater. The patio outside will be a nice place to eat in good weather.) The lady behind the glass case was impatient to take my order and irritated that I didn't know the ordering protocol and had to keep asking her to repeat herself because I couldn't hear her over the din. I ended up ordering six fried shrimp and one fried fillet of pollack--which she rejected out of hand as not enough so she gave me three. I also ordered the greens, mac and cheese, and potato salad (I needed to sample a quorum!). A little less than ten minutes later, a man with a big smile (proprietor, I think?) called me over to pick up the goods. He says, "Have you ever had my mango sauce before?" No, sir, I haven't. "Well dear, you take that home and have your man open it up, dip that fish in it, and feed it to you. That'll give you the makings of a good night right there." With no man at hand for the experiment, I fed it to myself, and holy mackerel (ha), was I in heaven. The crust--cornmeal batter--was still crackling after a 10-minute walk home, the fish and shrimp were well cooked, and that mango sauce is a dream. A dream. So good that I'm not even embarrassed to admit that a fair amount made its way into my mouth via my finger. Seriously: order extra mango sauce (a fancy place would call it a mango aioli or some such). The tartar sauce is also really, really good, and its served with a couple of pieces of bread that are average but which somehow makes for a pretty good sandwich. The potato salad was pretty good, the mac and cheese was okay, and the greens were pretty eh. Prices are good, and you can also get the fish broiled or take it out raw. Now just post your hours somewhere, folks, and I'll become a regular.
  7. http://www.le-bernardin.com As a birthday present Hubby made us reservations to come to NYC and eat at Le Bernadin. Something I have really wanted to do because I really love seafood. Hubby isn't as big of a seafood person, but appreciates it from time to time. I am not sure what wine Hubby ordered, but it was light and fresh and complimented the food perfectly. The bread service was good with a choice of brioche, pretzel, sourdough, foccacio or a few other selections. Although Hubby commented that the sourdough just wasn't like what you could get in San Francisco. We had the following tasting menu: STRIPED BASS Wild Striped Bass Tartare; Baby Fennel, Zucchini Crispy Artichoke, Parmesan Sauce Vierge (This was really good, fresh, nice balance of acid.) CRAB Chilled Peekytoe Crab Salad; Baby Radish and Avocado Green Apple-Lemongrass Nage (The sauce really made this fresh and good, it made the flavors really pop.) SCALLOP Warm Scallop “Carpaccio”; Snowpeas and Shiitake Lime-Shiso Broth (My least favorite dish, although the broth was really well composed.) HALIBUT Poached Halibut; Glazed Baby Bok Choy,Bergamot-Basil Emulsion (Very nicely cooked, dense and perfectly flavored, really simple, and had a basil foam that was actually good and appropriately used to thicken the other basil sauce in a nice way.) MONKFISH Roasted Monkfish; Wilted Mustard Greens-Daikon “Sandwich” Adobo Sauce (Also perfectly cooked, the sauce on this dish was so good you could eat it as a broth.) STRAWBERRY Strawberry Sorbet, Mascarpone Cream, Basil (Fresh and a nice pop of flavor.) BLACK FOREST Dark Chocolate Cremeux, Kirsch Bavaroise, Belgian Kriek Beer Sorbet (Didn't prefer this dish at all, just didn't do it for me chocolate wise or otherwise.) Overall I thought the dishes were executed perfectly, although dessert was kind of a let down. The petit fours with the check were ok, but again would have expected better flavors, with the flavors overall being so well thought out. The sauces were absolute perfection. There wasn't any real wow, so don't necessarily expect that, and it certainly wasn't as playful as some more nouveau fine dining places, but everything was executed with a lot of precision and you didn't leave stuffed, but had eaten enough, which was a nice feeling. If the a la carte dishes are the same size, I might have left hungry with only four courses, but maybe the portions are bigger? I really liked the decor and the space between tables, it was more relaxing and peaceful than many restaurant experiences. I am glad I did it, would I go back- I am not sure. It was good, the sauces were just stellar and something you rarely see, the fish was cooked perfectly. There was just nothing I hold in my head except those perfect sauces that really caught me.
  8. Cristina and I ducked out of a business cocktail thing early and took advantage of the fact that we had a sitter, and stopped into the relatively new Star Fish on Heights Blvd for a drink and snacks. The chilled seafood tower did not disappoint. Drinks menu is extensive, and will reward multiple return trips to make my way through the various martinis, gin & tonics, and sparkling wines. The "Saltwater" G&T, with star anise and "ocean water tincture" was delicious...a hint of brine, but nothing crazy.
  9. I understand that the folks at the McLean Organic Butcher get all their meat from local sources...we've still not made it out there, but I've spoken with them on the phone a couple of times.
  10. Happy Hour at McCormick & Schmick's with the library crew turned out to be pretty good. Drinks are regular price (Most draft beer $5) but if you buy two, you unlock the $1.95 happy hour menu of apps and entrees. Most in the group got the cheeseburger, which looked pretty much like the entree cheeseburger and fries. There was also crab dip, artichoke dip, mussels...stuff like that. Looked like a pretty good deal. Weird hours, though: 3:30-6:30, then again 10:30-12:00.
  11. Prince of Petworth on the receiving end of another game of telephone regarding rumors on Joe's Stone Crab coming to DC. (The typo in the title of that post and the subsequent comments are comedy gold). If true this is pretty awesome. We've resorted to next day FedEx of a few dozen claws when we get the hankering when stone crabs are in season. With shipping it ends up being about what you would pay at retail, but any time I've found them in this market they have been less than fresh. If there was a place I could plop down at the bar and get a half dozen or do when the urge hits ... sweet.
  12. Multi-unit deal brings crave-worthy chef-inspired fast casual seafood dishes to the East Coast. I believe the first location will be located at One Loudoun and opening in June. Several locations planned for Reston, Ashburn, Fairfax, Tysons and Merrifield.
  13. So did Pier 2934 on the corner of 30th and M. It was a great place for one pound bags of steamed seafood. Especially Alaskan king crab.
  14. Coming soon to DC. Best Ciopinno I have ever had anywhere. "Tadich Grill To Open a Location in Washington, DC" by Paolo Lucchesi on insidescoopsf.sfgate.com.
  15. Tom Sietsema declared this to be the best seafood restaurant in DC! I beg to differ. I would have to assume that Tom got special treatment because every Jose employee is probably required to know his face. First, no geoduck, no sea urchin, and no hush puppies. I didn't realize that hush puppies need to be sourced like other pristine seafood. So we started with some scallop crudo, which should taste mild and sweet. Ours tasted slightly fishy, which made me want to hide the flavor by ingesting the celery in black pepper giardiniera. Next, roasted oysters, served with a side of Fresno chili butter sauce. One of our 5 oysters didn't pop. I complained and they replaced the order with 5 shucked oysters roasted with the sauce, which actually tasted better. Lastly, lobster jambalaya. The rice was slightly crunchy, and if you don't dig out the lobster immediately, it will become overcooked. I wouldn't say the lobster was perfectly cooked when it arrived at our table, but waiting will make it much worse. The flavor wasn't anything special. Nate Waugaman didn't shine at America Eats Tavern, why would he all of a sudden become the chef at DC's best seafood restaurant?
  16. I searched for a thread on Johnny's but could only find a few comments here and there. Most comments saying how it's gone downhill, not as good as it used to be, etc. Since I've never been, I have nothing to compare it to previously. First attempt at a late lunch, we were turned away from Firefly, so we walked up the street to look at our options, and lo and behold, Johnny's was still serving after 2:30pm. Service was very friendly and unobtrusive, and our meals were fabulous! I ordered the soft shell crab with Old Bay Buerre Blanc sauce atop a corn (souffle?) something, and co-worker had the shallot, beer-battered fish and chips. First off, the bread was just so-so, and the butter was rock-hard cold. I can live with that, since the soft shell was divine. The Old Bay was subtle, and just gave the sauce a "melt-in the mouth" type of experience. The sauce also had fresh basil, which added a nice complexity to the mix. The corn, which I can't recall what they called it, was incredible. I'll try my best to relay...imagine sweet corn just shucked off the cob, still with a bit of a crunch, held together by something that did not in anyway interfere or hide the flavors. It would also have "melted in the mouth," had it not been for the slight crunch of the corn, with sweet juices in every bite. The complement of the sweet corn with the tanginess of the Old Bay was perfect. When I ordered, the menu said "crabs" (plural) so I was a little afraid that I'd have to leave some on the plate...but the crabs were small, so it was a perfect size for me to eat and not be completely stuffed. My co-worker hadn't ever ordered fish and chips before, since he did not like fish in his youth, but thought the perfect time to try it would be here, since he loves shallots and loves beer! He was not disappointed, and said the fish was incredible. I snagged a taste of the very tempting chips---they were crisp and hot, and if I hadn't been savoring my own meal, would have tried to snag a few more! Dessert was shared; an apple crisp topped with fresh cream. It was not "sweet" as most apple dishes tend to be...nice tart apples, no overwhelming flavor of cinnamon. In fact, both of us though we could detect a savory flavor, such as basil? But we asked the waitress and she said maybe it was the type of apples used. She said it was simply apples and cinnamon. Sorry to be so long in the tooth, but FWIW, Johnny's Half Shell is a nice spot, nothing too fancy. In some ways it's good to compare a place to what it was before, but in other ways, those same comments may prevent new customers from giving the place a go. And from my first trip there, I will definitely return.
  17. Ericandblueboy

    Tail-On Shrimp

    I can't find the thread that raised the question, but here're some responses.
  18. Bar Oysters - $1.35 each. Their menu says "We are Currently Receiving the Freshest Oysters Available on the East Coast," and I have no reason to doubt them. The problem lies with the word "receiving." Figuring the bar oysters would be whatever they had the most of, or weren't selling that night, I ordered a dozen. To my horror, the bartender began pulling preshucked oysters out from beneath the bar. He assembled the platter, then walked it back to the kitchen, where the chef took hold of it, and like the Road Runner pecking at bird seed, leaned down and gave a fake millisecond-long sniff to about four of the oysters. It was the same shtick they put on at BlackSalt, but he wasn't actually smelling them; he was simply putting on a show - it reminded me of what I've recently seen twice at an otherwise great wine bar (Taberna del Alabardero), where the bartender opens the bottle, touches the cork to his nose without sniffing it, and then pours the glass of wine. Please don't bother doing this stuff: It's pretentious and anyone who knows what they're doing will realize you're just going through the motions. The platter arrived, and the oysters looked good and fresh, and when I smelled one myself, there was no odor. That's because icing down an oyster can work wonders in terms of masking its flaws; it's only when you eat it, and the temperature quickly rises inside your mouth to 60, 70, 80 degrees up to a theoretical maximum of 98.6 - that's the moment of truth, and that's when oysters that haven't been freshly shucked reveal their flaws, which lie entirely in the finish and not in the nose, tasting like bad sea urchin. 'How are the oysters?' the bartender asked, after I had eaten one. 'When were they shucked? The first one I had wasn't fresh.' 'Oh, about an hour ago. They shuck them for Happy Hour and keep the extras on ice.' This conversation took place at 9 PM this evening. The Black's Seafood Gumbo was not cooked properly. The shrimp was still cold - colder than room temperature - but the andouille sausage was piping hot. Three bites and done with it. The beer and wine list is laughable. Fifty bucks wasted. Rocks
  19. [posted on eGullet 2005] Finally got to BlackSalt last night for dinner (9 pm res) and had an enjoyable meal. The restaurant was bustling when we arrived and we started with a nice glass of wine at the bar while our table was being prepared. We decided to order 2 small plates and 2 apps while we decided what to have for our main course. We asked our waiter if this would be a problem, and he said it was fine and that the 2 small plates would arrive first and then the apps. Well the apps came out first, followed a little bit later by our small plates. Not a huge problem, but I would have been happier without having all 4 plates on the table at once. Also our waiter told us that everything on the menu was wonderful and that all of our selections were perfect. Overall the service was acceptable and what I expected. The small plates that we ordered were the white anchovy and baby octopus. The appetizers were the rock fish cheeks and foie gras and a market special tuna ceviche with lime aioli and avocado. The anchovies, as previously mentioned were wonderful and by far the best of the 4 plates. The rock fish and foie gras combined well with the pureed and crispy potato that they were served with. The next 2 dishes were disappointing. The baby octopus was on the tough side and tasted predominately of lemon zest. I do not recall the exact preparation at this time, but remember looking back at the menu to see what else this dish was supposed to be in the dish as I could not taste much of anything else. The tuna ceviche was not what I expected and I dubbed this dish, tuna nachos. On the plate were 3 corn tortilla chips, resting on some greens, which were topped with avocado, lime aioli, a piece of tuna, and finally a piece of pink grapefruit. The wonderfully fresh tuna, which I sampled a piece of by itself, was completely overwhelmed by the lime aioli. I felt like I was eating a chips and dip. For our entrees I had the herb crusted long fin tuna with mushroom risotto while my friend had the bourride. The tuna was cooked on the rare side of the medium rare that I ordered it and was delicious. The spices on the fish, the earthy taste and creamy texture of the mushroom risotto complimented each other wonderfully. The tuna was also served with some greens and topped with pieces of pink grapefruit and some black olives, which seem to be a favorite condiment. The dish was also served with I braved the potential scallop health hazard and tried of piece of fish (that was far away from the scallop tongue.gif ) from the bourride. I really enjoyed the delicate licorice flavor and creamy texture with the piece of fish. For dessert we shared a piece of the chocolate peanut crunch cake (or something closely fitting that description), that we were told was the pastry chef's signature dish. It was a wonderful way to finish the meal and I recommend trying it. The total bill for dinner with 2 glasses of wine and tea was $132 and I was pleased with my meal and look forward to returning and trying some more of the dishes on the menu. I still think it has a little way to go before it can be compared to the top restaurants in the area.
  20. After reading some rave reviews, I went by for brunch (they say it's lunch, but it's only offered on weekends, starting at 11). The website doesn't actually have a lunch menu, so I wasn't sure what I was getting into. Unfortunately the lunch menu does not have the uni carbonara. But they do have most of the classics. I had the seafood charcuterie, consisting of smoked artic char, potted lobster, whitefish salad, shrimp linguica, and swordfish mortadella. The first 3 were traditional, and pretty good. The latter 2 were freaks of nature and not my cup of tea. I thought both were a bit too fishy, and the firm jello-like texture was weird. I also had grilled rockfish (or was it monkfish?) with braised kale, some kimchi cucumbers, and scallion pancake. I thought the scallion pancakes were so so. It's not Chinese nor Korean, more like American pancakes with scallions. The fish was cooked nicely. Altogether the flavor was pretty good. It's good to have another interesting seafood joint in the city.
  21. I love me some mussels. But only if, and it's a big-ass if, every last one of them is perfectly fresh and each and every one of them is cooked just right. I'm beginning to suspect that this is simply too much to expect. Mussels can go bad in the blink of an eye, they can be full of grit, and it only takes one stinker to ruin a whole damn plate. But every couple of months I find myself ordering them. And 9 times out of 10 I kick myself for it when I get that unmistakable whiff of god-awful funkiness or, worse yet, toss one in my mouth and get a flavor that is vaguely reminiscent of the busiest... uhm... "adult entertainment industry professional" in town and that only gargling down half a bottle of wine will help ease my misery. I’ve awaited them anxiously at some of the most well regarded high end joints in town, and I’ve rolled the dice in some real dives. Whether I’ve paid $18 or $4.99 for a plateful, I can never be certain I’ll enjoy the results. I’m not sure what my question is, but I guess I’d like to hear from some grizzled restaurant veterans on what they do, if anything, to try and ensure that I won’t gag on a bivalve at their establishment. I totally understand that it may well be impossible to source mussels that are 99.97% pure. Do mussels get returned to the kitchen with any greater frequency than other dishes? Has anyone else’s experience been similar to mine? Should I just give up on mussels and stick to the chicken fingers?
  22. RW Update: Last night had a great dinner at 1789 -- scallop ceviche "margarita," mussels, softshells, and more scallops for the lady as an entree. I told the waiter it was her birthday (which it was -- thank you, RW gods!), and her dessert (warm choco cake with the mintiest mint choco chip ice cream you'll ever have the fortune to come across) arrived with a candle and a birthday card from the staff. Lunch at Oceanaire yesterday -- Surprise! The RW menu is dinner only (damn you, RW gods!). I just don't get the appeal of this place, unless you like feeling like you're on a loud, overcrowded ship -- if I need seafood again and can't make it to O'Learys in Annapolis, I'm heading to Kinkead's. Strike one: the oyster po' boy looked like a package of van de camps fish nuggets dumped onto two giant pieces of puffy bread. Strike two: the following conversation -- Me: "Where do you get your crab meat from?" Waiter: [eyes dart side to side, shuffles a bit...] "They're a Chesapeake Bay Style crab cake, one of our most popular choices." Lady: "They're huge! And full of meat." Me: "Yes, but where do you get the crabs?" Waiter: "We get them from Philips; they provide most of the crabmeat in the region." Me: "Which is from Indonesia." Waiter: "Yes, but it's a very large crabcake." (Fortunately, the waiter went back to the kitchen to check and that day for some reason they had Marlyand blue crab.) Strike three: I still didn't like the crabcake. Too much breadcrumbs and parsley edging out the crab. With such a fat stomach and thin wallet, I decided to cancel my lunch at Vidalia tomorrow and go back to Breadline for the heirloom tomato salad and some chocolate + marscapone cookies, at half the price of a RW lunch (and no tips!).
  23. When you work in the business day in and day out, often we lose sight of simple pleasures in eating out. The wife and I, she being 7 months pregnant and I, use to working on Saturday nights, were thrilled to have a saturday night to go out and eat. Thanks DP! So we decided to visit Regine Palladin over at Pesce, my wifes former employer. Simple decor done well, small room that does get tight, but hey, as long as everyone takes a shower before, I don't mind. The best way to describe what Pesce is all about is....food from the sea. No turf in this restaurant. Cut to the chase on the review, here we go. Wife started with the Smoked Trout Salad. Good. Trout wasn't overpowering in taste, thus allowing the pears to add some sweetenss to the greens. Minus Gorgonzola dressing, a no-no while pregnant, and she was very satisfied with the App. She then ordered whole roasted flounder with maple-glazed root veggies. Again, simple dish, great flavors, and not deep fried as many do when serving whole fish. I started with Squash Soup. Well done, huge bowl, maybe a bit too big actually, all in all, great flavors. Not overly earthy, just the right amount of sweetness and spice for balance. Then I had the brandade. I love Brandade. Since my days working for Mr Buben I have always had a soft spot in my heart for Brandade done well. This dish was spot on. Just the right amount of Garlic and Salt Cod as not to overpower with a fishy taste. Lastly, Sea Scallops with a Mushroom Risotto. Good. Extremly rich,maybe that is why I had to take half home with me. All in all, a great meal that hopefully will not be the last time out before TBD arrives. If you get the chance to visit, give Regine a hug for continuing to produce simple dishes with overdoing.
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