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Had dinner at Daykaya Izakaya two nights ago, as well as takeout from Daikaya Ramen. The noodles were the best thing in both meals - they were exceptional (and the Izakaya items were uninspiring (although our server was wonderful)). Do both Daikaya Ramen and Bantam King abut each other back-to-back? I recall Bantam King having its own kitchen, and I’m pretty sure Daikaya Ramen does also. Are there three kitchens at these three establishments, or is there some sharing?

Seder menu this year is similar to past years with some twists: Chicken Marbella - always a winner Brisket - I modified a recipe from Jake Cohen's I Could Nosh for Jew-mami Brisket (as in umami) - I left out the mushrooms since I'm the only one in my house who likes them, skipped the red wine vinegar, doubled the soy sauce instead and made it yesterday a day a head. I liked the crushed tomatoes instead of diced, it really has a nice thick gravy vs. being too watery/evaporated. Charoset this year - I continue to try new stuff. Ashkenazi - tried and true. I had a funny interaction with the very kind woman who runs the Kuhns Orchard Cleveland Park farmer's market stand when I explained what ashkenazi charoset was (apples, walnuts, cinnamon and a bit of sweet wine) and asked for her apple varietal recommendations. I think I really through her for a loop but she suggested a mix. We'll see if people notice the gold rush and crimson crisp as different. We were lucky to travel to Italy and Japan since last passover so I made charoset inspired by those trips. Italian one is a recipe from Portico, Roman-Jewish cookbook I got recently. It has Apple, banana, orange, dates, figs, almond, hazelnuts, and walnuts, sweet wine and cinnamon and is more of a spread than chunky. For Japan, I created my own recipe inspired by popular Japanese ingredients - Asian apple/pears (Nashi in Japanese), sesame seeds, dried cherries (cherry blossom reference even though they aren't actual cherry producing trees), crystalized ginger with Japanese plum wine. It is more floral that others, but I think I like it. Hopefully others will too. Maror/bitter herbs/horseradish - I continued to use the great carrot citrus horseradish recipe from the Gefilte Manifesto which is now a family tradition after making it for many years. It comes out bright orange. Gefilte fish - i again made my own using the Gefilte Manifesto quenelle recipe but with 2 TB of added matzo meal. I had hoped to use halibut again for the fish which has turned out great the past several years. However, 5 different grocery stores and no halibut. Whole foods had only a small amount at a high price. So this year it is 2/3 scarlet snapper and 1/3 flounder from Giant. It turned out a bit pinkish instead of the usual all white. Hopefully everyone enjoys. Asparagus with hazelnut dukkah from Israeli Soul cookbook. Green salad Hardboiled eggs - chopped with salt water for a kind of chunky soup - my wife's family tradition. Chicken soup with matzo balls Matzo farfel - my wife's family recipe to make chunks of egg cooked farfel (matzo chunks) that act like a crouton. Good with soup or even as a snack by the handful when you would normally eat crackers or pretzels but can't during the holiday. Charred zucchini with cherry tomatos and mint from the Israeli Soul cookbook. Dessert is a variety of store bought stuff - fruit gel slices, chocolate lollipops, peppermint patties, but hopefully we'll find time to make homemade coconut macaroos and maybe these soft almond cookies we made last year which were great. Homemade pickles

We went to Alias Vint Hill last night for a special occasion. We sat at the Chef's Counter and were curious so one of us got the vegetarian menu while the other ordered the regular menu. We also decided to try the cheese course. Neither of us are real wine drinkers, so skipped the wine pairing. For drinks, he got the Tequila Honey and I tried the mocktail, Cherry Lane and both were very good. We did arrive early, as requested and enjoyed a glass of champagne and 2 starters before the first course listed on the menu. The first was a small disk (I think plantain) with I believe 6 layers on it: a sweet and spicy sauce (aji amarillo and something else), something else and for the regular menu, a slice of skipjack tuna on top while the other had I believe cured vegetables and then curls of green onion and a drizzle of sauce on it. We shared everything throughout the meal and both of these were very good. The tuna was more substantial but I liked the combination of flavors on the vegetarian version. The next was another nibble in small scoop shapes, waygu beef in the one, and I'm blanking on the vegetarian version's topping. For each course, they brought out the silverware for that dish and then cleared it along with the plate before the next dish came out and this was a nice touch. The first course was the same for both menus: Potato & Leek Soup with Garlic Bread Crumble, Buttermilk Sorbet, the difference being that the regular menu included a topping of Osetra Caviar instead of Scallions. We did ask for the caviar on both bowls because it looked great and glad I did. The contrast between the hot soup and the sorbet was perfect, along with the garlic crunch. Next out was their version of Parker House rolls with soft salted butter. My husband took his first bite and made happy noises. There were 2 for each person and absolutely wonderful. After this was the second item on the menu: Roasted Turbot, stuffed with Scallops and Tarragon, with Dandelion Puree, and Sunflower Sikil Pak or Wild Ramp & Potato Tortellini with Sauteed Mushrooms, Leek Beurre Blanc for the vegetarian menu. The fish was very good but I think I have to give the nod to the tortellini for this course. After that was the Whiffletree Farms Chicken with Turnip Cream, Basil Scallion Trapanese and Grilled Wild Morels or Sweet Potato Pave with Turnip Cream, Basil Scallion Trapanese and Aged Gouda Mornay. The chicken was everything chicken should be and rarely is: flavorful, moist and tender. It was so enjoyable and the sauces just added to that. The Pave was made with Peruvian purple sweet potatoes and was visually very attractive. The Gouda Mornay and the Turnip Cream were excellent accompaniments. The fourth course from the menu was Grilled Iberico Pork "Pluma" with Fabada Astariana, Spicy Wild Ramp, Red Pepper Adobo Puree, and Grilled Fiddlehead Ferns or Grilled Blonde Morels stuffed with Roasted Date Mole, on Sweet & Sour Chili Agrodolce, and Pickled Shallot. My husband is not normally a fan of pork, but he said if I can make it taste like that, he'd enjoy eating it. This was a first time for both of us having ramps and fiddlehead ferns. Loved the bite from the ramps and the fiddleheads are very visually appealing. The morels were good but I think the mole may have been too intense of a flavor contrast for that dish. For this course, the knives provided had the name ALIAS on the blade and it was subtle but a great touch. Before the final menu course, there was one last extra course. It was a sunchoke puree with cacao nibs, nuts and a scoop of a sorbet on top. It was cool, sweet and savory and unexpectedly delicious. Bringing the menus full circle, the final item for both was Tres Leche Cake with Black Pepper Chantilly, Strawberry Sorbet, Strawberry and Rhubarb. The black pepper provided the perfect contrast to the cake and fruit flavors. For the Cheese plate, there were 4 cheeses, a Housemade Onion Jam and Housemade Crackers. The cheeses included a mild Bleu cheese, a brie, a Swiss cheese and one more hard cheese that I'm blanking on. I shared the Bleu with my husband but he preferred the cake for his final course. I enjoyed both options. After this final course, everyone was presented with a to-go box of 4 cinnamon rolls to take home and enjoy, perhaps for breakfast. This was the perfect conclusion to the meal. If you are looking at restaurants with a prix fixe menu, I would definitely recommend Alias and we enjoyed sitting at the counter and seeing the assembly throughout the meal.

Went back to Pisco last weekend with my wife. It was nice to see it so busy on a Saturday night. Bar was packed and most tables filled. Happy we made a reservation a few days before. They have a happy hour special that lasts 4pm-7pm everyday so that was likely a draw too. We were really drawn to the Pisco flight of 3 different ones so even though that was one of the few non-HH cocktails, we went for it and really had fun trying the different types - traditional with lime, passion fruit (sweet and smooth - I'm a sucker for passion fruit too), and chicha morada (it is a dark reddish-purple, traditional made from corn, it was somewhat sweet but unique, my least favorite). We had the Nikkei (japanese) ceviche to start with is an ample portion for 2, and probably would have been fine as a small starter for 4. The portions of everything appeared to be large. So good for sharing. The ceviche was nice big chunks of fresh tuna, with shredded onions, chopped cucumber and avocado with a big piece of wonton like cracker and a soy based savory sauce. Similar to a tuna poke without rice. We enjoyed. For mains, my wife had the excellent Lomo Saltado that enjoyed on my last visit. Next time we'll probably share and the size was good she didn't mind me stealing fries - the sauce is so tasty. I got the lamb shank which was pretty good but I'd probably go for something else next time. Nicely cooked, with a rich brown stew like sauce that they cover the whole plate in. Not the best presentation because I almost didn't see the peas and carrots covered in sauce or the rice (& maybe potato) under the shank. It does have a nice contrast though as piled on top of the shank are shredded onions in aji marinade. Overall we really enjoyed the food, nice to be in a lively place for a date night, and the service was very good too. The menu is really big too with a bit for everyone but especially good if you like seafood. We were stuffed and skipped dessert.

Chicken tetrazzini and marinated grape tomatoes were the menu last night. I needed to pull together something fairly quick after getting back from the Nats game, and this fit the bill.

Spent a few days based in North Beach and thought I'd give a few impressions of places in that area: Locura Marina - Fun, casual Peruvian place. Tried aji di gallena and steak from the dinner specials menu. The steak was very flavorful and cooked perfectly. Aji di gallena's egg was a little overcooked but the creamy chicken sauce was very satisfying. Also appreciate a kids menu that is not dumbed down in any way, just smaller portions Nahuen - Small deli/grocery store with some good empanadas behind the counter, many with some variation of ham and or cheese, I also liked the spinach. We went a couple of times. Cachito Coffee and Bakery - Very casual, neighborhood coffee joint with good espresso drinks, fresh orange juice (the boxes of oranges are visibly stacked behind the counter next to the juicer) and some enjoyable savory pastries. Would recommend. Sazon Cubano - Some good renditions of milanesa, beans and rice, and a generous portion of some kind of grilled white fish. The outdoor "cafe" part of the restaurant seemed like a good scene as well and would be perfect for catching the ocean breeze on a nice night. Manolo - Sort of a cafeteria-styled Argentinian place, we only tried the churros behind the counter, which were big, cheap and a perfect walking dessert. Was pretty packed out on an early Thursday night. Generally quieter, much less scene-y part of Miami Beach, but still lots of interesting things going on.

My daughter swears by the chicken tenders in McDonalds in Europe vs. the US. We had to eat in an airport McDonalds in Frankfurt after a late arrival last year and I honestly couldn't tell the difference between the US ones and this one except for the apple pie, which was the old-fashioned way. On the other hand, we order Five Guys far more often in London than we ever did in DC. Simply the best burger we can get.

Dinner last night was these spicy salmon rice cups. I didn't plan ahead, so ended up cooking the rice while working on the salmon. The spice blend called for made no sense to me, so I went with a tablespoon of Penzey's sate seasoning instead with a sprinkle of paprika for color. Made the sauce and cut up the avocado while the cups baked. We had 3 cups each and happy with the seasoning choice. I added a bit of last night's salad to my plate for some veggies.

Do tell!

I remember getting strawberry milkshakes at the Norwich (UK) McDonald's when I had strep throat ca 1983. I knew they were good for sore throats and I was far away from home with a brutal sore throat. It's the only time I've been to a McD's overseas.

First time I went to Europe (three-week backpack in 1989), I ate at the Nice, France McDonald’s two consecutive meals. ”Royale with Cheese” (- John Travolta in “Pulp Fiction”)

The Five Guys near my hotel in Seville last week was open until 1 AM on weeknights, 2 AM on weekends. A Granada location appears to be coming soon. The Taco Bell near the center of Seville looked nice from the outside. The pringa and the churrasco at Bodega Santa Cruz were pretty good. Standing at the bar I guess that counts as fast food too.

Dinner was this crunchy salad. Forgot to defrost chicken but we had some super firm tofu and grilling cheese in the fridge, so marinated those instead. For the salad, we went with chopped cashews and pistachios instead of peanuts. Really tasty and happy with all the substitutions. Also happy that if it's providing crunch and the flavor is overwhelmed, hubby is onboard with raw cabbage in a salad.

Last night I made an old stand-by, chili beans and mac casserole. It's from the 9x13 cookbook*, all recipes made in that size pan. In an effort not to make way too much food, lately I've been ending up not making enough to have leftovers around for my husband's lunch, etc. This makes a bountiful amount of food. We had it with a salad of escarole, tomatoes, and lettuce with ranch dressing. *The book is a fairly small paperback and the binding is barely holding on after all these years. I've always found it good to use for pot lucks, etc. These are the ingredients. Technique is pretty straightforward. Bake at 350 for 1 hour, though I did it at a higher temperature for a somewhat shorter time yesterday. It has to cook long enough for the macaroni to cook in the liquid. 2 tablespoons vegetable oil 2 onions -- chopped 1 1/2 pounds lean ground beef -- or turkey 1 tablespoon chili powder -- or to taste 1 1/2 cups sharp cheddar cheese -- grated 2 28 oz. cans kidney beans -- undrained 1 28 oz. can crushed tomatoes 1 1/2 cups olives -- pitted 3/4 cup elbow macaroni -- uncooked 1/2 cup sharp cheddar cheese -- grated

Y Noodles 1109 W Broad Street Falls Church, VA 22046 571-888-3568 On recommendation, tried out the small restaurant for take out recently. Very impressive favors for Sichuan/Chongqing style cuisine, (from my limited experience of never visiting China). Most of the tables were occupied during our visit and they had a healthy influx of take out orders.

Oh man, that sucks! He was too young and vibrant. And I think he just got married semi recently too. His posts and the foods of the Middle East were amazing and could be assembled into a guide on the cuisine. I always wanted to have a Syrian/Lebanese meal with him. RIP

Art and Soul executive chef Danny Chavez will be opening Lime & Cilantro in Silver Spring: https://www.sourceofthespring.com/silver-spring-news/2821823/farewell-crown-fried-chicken-hello-lime-cilantro-new-restaurant/

Lunch today was this very tasty Spicy Japchae. I had fried tofu and extra mushrooms, so I skipped including the fish cakes. I might add a few more noodles next time but I enjoyed this twist in the traditional recipe.

I spent about four days last week in Miami and had a few dinners out. Dinner at Doya in Wynwood was probably the food highlight of the week, with a nice Mediterranean/tapas menu. Nothing really stood out more than another, but the dips (including a great beet root hummus) were all very nice. Service was efficient, and the space is large and very nice. The bar cabinet was about two stories tall and very interestingly-stocked, at least for Miami. Dinner at Log (also in Wynwood) was fine, nothing overly special. Again, the space was cool. The steak tartare was very good, and the ribeye was a well-prepared medium rare. They were a bit weird with how they handled wine; the bottle didn't sit on the table or in a tableside bucket, but rather at the bar. The weird part was that they brought wine refills in mini-carafes, whether it was the red or the white wines that we had. We saw them pouring from the bottles, so it wasn't a bait-and-switch (and honestly, we hadn't ordered especially expensive wines). Not sure what that was about... Dinner Chotto Matte was also really good, a Peruvian/Japanese fusion restaurant. The space is really something, with the massive (and I mean, really massive) entrance door the size of a wall. The inside is very cool, and the retractable roof gives you something cool to look at. Service was fine, as was the food. This is a cool restaurant that wears its hipness on its sleeve (or its wall, I guess). Breakfast at San' Gines in Miami Beach was a great option; we got there early and sat out at a sidewalk table. My cappuccino (and then, later, a second cortadito) were both delicious and the coffee highlight of the week. I only did an almond croissant, but it was very good, even in the Miami humidity that was developing. The sandwiches also looked (and, I heard secondhand, were) very good. It was humming when we left, with quite a line between it and its next door neighbor, an Italian deli counterpart called Rosetta Bakery.

Thanks for the distinction, Ericandblueboy. Helps to temper expectations on an overall experience. Been thinking of trying it.

I didn’t know the history of the place, thanks Bookluvingbabe.

We have those too sometimes. That's when I realize why restaurants add that curly parsley garnish to plates (or used to; it seems not to be so common any more). I try to find any reasonable green herb to mince and sprinkle over the plate. If I have any, sometimes I'll halve a cherry tomato or two to set alongside the beige food. Last night was actually rather beige, come to think of it . I fried up some mushroom and sauerkraut pierogies I'd bought at Stachowski's a couple months ago and had stashed in the freezer. We had them with caramelized onions and sauteed enoki and sliced button mushrooms. This used a lot of butter all around. I balanced things somewhat with braised rainbow chard and green curly kale to accompany.

He winked at life, a joyful enthusiast who wanted the best for us all. May he find that, and more, on the other side.

Thursday night was an unusually beige meal for us. I got home late and was staring in the fridge at options. I grabbed the remaining bacon and started frying it while I cut up a remaining defrosted chicken breast. I also saw a packet of chicken flavor seitan that was near it's expiration date, so tore that up as well. Took the bacon out of the skillet and tossed the chicken in to cook. Once it was mostly done, I added the seitan and a handful of matchstick carrots. I made some Parmesan couscous for the starch and called it done. Worked out well but probably should have added some more veggies. Friday night was this Chili Crunch Tofu & Spinach dish. It was supposed to include rice noodles but I ended up doubling it and didn't have enough noodles for that, so made Korean black rice instead. I also should have pressed the tofu more than I did as it has too much moisture to crisp up like it was supposed to do. Ignoring that though, the sauce was good and it used up all of the spinach, which was a goal. I do have 1/2 a can of coconut milk sitting in the fridge to use for something. Last month, this recipe for Chicken & Carrot Kade Paan caught my eye and we made it for dinner last night. The bag of rolls I found was a 36 count, not 18, so this recipe got doubled. I skipped the egg wash, and we were fine with that. No chili tomato sauce here but rummaging around I decided to do a mayo based sauce instead. I went fusion instead of closer to authentic. Mayo with some aji amarillo paste, basil paste, S & P and that was good for us. We are 4 each and put the remainder in the fridge for future meals. I liked them but I really need to work on getting more filling inside, I'm terrible at that and the finished rolls did seem a bit more hollow than they should have been.

It's a pop-up for the time being. I'm sure when he has his own place and his staffed trained, it will be a legit 1 star place. I still don't know why Maydan gets a star and is one of the most sought after restaurants in DC. At Nakazawa, his movements are serene, not slapping things together as fast as he can.