Rhone1998 Posted August 16, 2011 Share Posted August 16, 2011 I'm just a few blocks away and really wanted to join everyone for this, but sadly 7:00 is too late for us to go out with the little guy anymore. For a while at least we're going to be limited to early bird specials and 5:00 dinners with the geriatrics. But, we did a bit of a preview this evening, and really enjoyed the "Edan" pizza, which is sausage, fennel, piquillo peppers and caramelized onions. If you like your toppings spicy this is a great choice. Have a blast, everyone! Link to comment Share on other sites More sharing options...
DanCole42 Posted August 17, 2011 Share Posted August 17, 2011 Big thanks to Edan for putting it all together! Everything was delicious... Link to comment Share on other sites More sharing options...
sphere777 Posted August 17, 2011 Share Posted August 17, 2011 Edan, I would like to thank you as well. The cured salmon was really good and the gazpacho with brioche croutons and bacalao was wonderfully rich and tasty. Naturally the pizzas were right on point, crust and all.I favored the Garfield (tomato sauce, cherry tomatoes, mozzarella, ricotta, parmesan) and the Aden (house made sausage, piquillo peppers, caramelized onions, fennel, mozzarella) myself. Yesterday, I hit the Oval Room for Restaurant Week. Honestly, the quality of Local 16's food made me compare your meal with theirs. Rob Link to comment Share on other sites More sharing options...
goodeats Posted August 18, 2011 Share Posted August 18, 2011 Funny we don't have a topic on a place that we just had a fabulous $20 Tuesday event at and considering it has been around since 2004. But I have faith that Chefs Edan and Alex and will elevate this place for the credit it deserves.... A more detailed posting to come soon, but for right now, see above for the Tuesday event and right below for basic 411. Local 16 1602 U Street, NW Washington DC Link to comment Share on other sites More sharing options...
pizza man Posted August 18, 2011 Share Posted August 18, 2011 Other thread locked. Thanks to everyone that was able to attend the twenty dolla tuesday. I hope that everyone enjoyed themselves. We had fun. Next big event is a PIG ROAST on Sunday the 28th, 4pm. More events are encouraged, let us know if you have any ideas... Thanks again! Link to comment Share on other sites More sharing options...
ad.mich Posted August 18, 2011 Share Posted August 18, 2011 Other thread locked. Thanks to everyone that was able to attend the twenty dolla tuesday. I hope that everyone enjoyed themselves. We had fun. Next big event is a PIG ROAST on Sunday the 28th, 4pm. More events are encouraged, let us know if you have any ideas... Thanks again! Edan, just wanted to say thanks for hosting all of us on Tuesday. I expected the pizza to be high quality, and it definitely was (count me as part of the chorus praising The Aden). However, I was pleasantly surprised with the high quality of cured meats and seafood we tasted. The gazpacho with bacalao in particular was delicious. Link to comment Share on other sites More sharing options...
Fishinnards Posted August 18, 2011 Share Posted August 18, 2011 Thanks to Edan and the entire staff for doing this. My wife and I had a great time. We took some pictures after we remembered we brought the camera. Here's the cured salmon: I think we had already started eating before that photo was taken. Everyone really enjoyed this. Here is the Gazpacho (by Danny Arana) with house made Bacalao. It was also really good. A nice contrast of flavors and textures, with the cod and the croutons and creamy heirloom tomato broth. Of course the pizzas (pizze) were great. Here's the margherita: Prosciutto Arugula (with roasted garlic): The "Aden" with house made sausage, piquillo peppers, caramelized onions, fennel, mozzarella. The sausage on this was terrific, lots and fennel and hot pepper: According to the Local 16 website, you can get the margherita for $5 on weekdays during happy hour (5pm - 8pm), a great deal. Link to comment Share on other sites More sharing options...
thetrain Posted August 18, 2011 Share Posted August 18, 2011 Those pizzas look very different from the one I got (which was pretty good) when Edan wasn't there. Link to comment Share on other sites More sharing options...
goodeats Posted August 19, 2011 Share Posted August 19, 2011 How does one write what the taste buds truly felt? What the mouth touched? And what the nose inhaled? Smellivision would really work well here--many thanks to Fishinnards and his +1 for taking visual accompaniment, but it only equates a small part of what we all experienced. For $20 and tax and tip, we robbed the bank, and yet Chefs Danny, Alex and Edan were all smiles. It was like the reunion of the Three Muskateers, excited to join forces, run amok in the kitchen to produce for the better. And indeed, we reaped the spoils. Or rather I, in this case, since my project delayed my arrival beyond fashionably late; but no matter, Chefs were still all smiles and so was our wonderful server, Todd. The salmon in the first photo is house-cured, if I recall correctly--10 hours of staring at the computer can make details a bit fuzzy. They are planning to cure more things, like an delicious laboratory, Willy Wonka-style, except that it will be meat-based goodies. The salmon was light, not only and healthy, paired with the seasonal squashes, whetting the appetite oh-so-slightly. I skipped the gazpacho, where Chef Edan worked with my anti-allium issue and was provided another lightish dish of in-season tomatoes (I am bad at identifying the varities) and mozzarella, slightly dressed. I like how the tomatoes were cut in chunks and the mozzarella in little round balls, instead of the usual slices we see a lot in this area. But really, the highlight was the pizza. Why, exactly? Because of Edan's crust. Eat your pizze backwards! Trust me. I cannot explain other than when I bit into that crust, it was a real rush to my taste buds and a panoranic zoom like the type you only see in movies. And then my body relaxed, my mouth tilted upwards and my nostrils reveled in the molecules of sauce, cheese and proscuitto, floating by. If I lived closer, I would go by this place after work to find myself. Because really, after 10 hours, I was extremely grateful for a little light of homey glow and warmth from the food in my belly, not having to worry what to drudge up from the freezer or fridge that night. Thank you for showing us your new digs, Chefs and for planning such a fun event. I hope others on the board here will be visiting you soon too. Link to comment Share on other sites More sharing options...
giant shrimp Posted August 21, 2011 Share Posted August 21, 2011 For $20 and tax and tip, we robbed the bank, and yet Chefs Danny, Alex and Edan were all smiles. It was like the reunion of the Three Muskateers, excited to join forces, run amok in the kitchen to produce for the better. And indeed, we reaped the spoils. just a few days after what sounds and appears to be a great meal, i have to ask if these guys have already left. the meal i had raises the question of why a restaurant this dismal would draw attention to itself by hiring these people in the first place. with the exception of the pizzas, what you were served on tuesday isn't even on the menu, and if there were any specials i sure didn't hear about them. a special blueberry lemonade cocktail ($10) tastes more like water than anything else; i guess blueberry vodka, the alcoholic ingredient, doesn't have much flavor, and you wonder where the lemon went. the several plump blueberries in the drink were good, but they might just as well have been served on a plate or in a bowl because they are not integral to this concoction, except in a misleadingly visual way. a better alternative is the hendrix martini ($12), which is pretty much what it's supposed to be. deviled eggs ($3) taste ok, look a bit sloppy, and there is some tuna swimming around in there somewhere, who knows what for. three halves sit on a nice bed of clean, beautiful arugula, that is undressed and left entirely to its own devices. i really felt like i was grazing when eating this one leaf at a time, an unexpecged bonus, and ironic because they were the best thing all night, but again, extraneous. french fries ($5) are nondescript, except they come with a special house-made ketchup. there is some good tomato flavor in this, but another ingredient which might have been identified if there were more people at the table, muddies it up. the server was no help. it's a secret recipe, apparently, and she isn't even allowed to know what is in it. next time, if there is a next time, i will skip the shrimp croquettes ($7), which contain a hot mousse of sorts, with some evidence of shrimp. i would put these up there with poi in the all texture (wallpaper paste) and no flavor department, but they were greaseless. the biggest disappointment of the night, however, was the pizza, the aden ($12). i have to say that the pizza was a shockingly wan version of what has been posted above. the crust was sturdy -- on the flavorless side, which seems to be the theme of this place -- chewy and not bad, some char on the underside but none on top. the entire pie could have benefitted from some more time in the oven. mozzarella was unevenly distributed, and it did a poor job of holding things together. the few bits of pinkish sausage had the annoying habit of rolling off. onions were soft, and that's all you could say about them. ditto the peppers. the kitchen was stingy with the fennel, for which one should be grateful, because these were just about the most offensive morsels i have ever encountered on a pizza. they tasted not just salty, but brined, and although their flavor was just about entirely wrung out, and they were only the size of toe nails, they obliviated anything that night have been good around them. this reastaurant offered some reasonably accomplished food in its early days, but obviously things have changed. the people who work here all seem nice, but totally ruderless, inhabitants of their own little village. even if the food had been good, i would have had some concerns about the service. everything is delivered to the table as fast as possible, the crew sort of wanders all over the place except in your direction when you need them. water glasses don't get filled easily, and when they do you might start realizing that your glass smells fishy. it didn't seem like anyone on the floor had received the training they deserve. it's only one visit, i know, but this place was sad and in need of serious rejuvenation. reading some of the encomiums above, i have to wonder if this isn't a hoax. Link to comment Share on other sites More sharing options...
DPop Posted August 22, 2011 Share Posted August 22, 2011 Wow, great news for this place! Link to comment Share on other sites More sharing options...
pizza man Posted August 22, 2011 Share Posted August 22, 2011 I would like to say that Local 16 is indeed a restaurant in a bit of transition. The pizza training could still use a little work, it's not as easy as a lot of people seem to think, and we are not clearing out the kitchen to bring in new "specialized" staff, we have just started our salumi program, we are having our 4th pig roast this coming Sunday, and have a lot of other exciting things planned. There is a saying around Local 16 about doing things "organically", and everyone is like family. As for this past weekend, I was personally there on Friday night for a few hours but went home sick. Saturday I worked brunch, I usually work a double that day, but went to see Thievery Corporation that night. (what a blast!) and I worked Sunday Brunch-with a terrible hangover So, please bear with us, and Giant Shrimp it wasn't a "hoax" or meant to lead people astray, we were trying to drum up a little business on one of the absolutely slowest nights of the year, and perhaps show off a little bit.. The people that attended got the very first taste of our homemade Bresaola and Lomo.. More of a short, unpretentious tasting menu than a publicity bid. Maybe we should schedule another.. Link to comment Share on other sites More sharing options...
pizza man Posted August 22, 2011 Share Posted August 22, 2011 Pig Roast Link to comment Share on other sites More sharing options...
reuben Posted August 22, 2011 Share Posted August 22, 2011 Nothing inspires me to try a new restaurant more than excuses of being too hungover to produce quality food...charming Link to comment Share on other sites More sharing options...
pizza man Posted August 22, 2011 Share Posted August 22, 2011 I don't get out much, so this rolls off. Link to comment Share on other sites More sharing options...
DonRocks Posted August 22, 2011 Share Posted August 22, 2011 Nothing inspires me to try a new restaurant more than excuses of being too hungover to produce quality food...charming [This comment seems out of line to me. giant shrimp's meal was at night; pizza man replied in a good-natured manner to all the criticism, and added - with good humor - that during Sunday brunch he was a bit, shall we say, "out of sorts." This seems like it falls into the "no good deed goes unpunished category."] Link to comment Share on other sites More sharing options...
chiefdc Posted August 22, 2011 Share Posted August 22, 2011 Nothing inspires me to try a new restaurant more than excuses of being too hungover to produce quality food...charming Ever been hungover at work reuben? If so, for shame Link to comment Share on other sites More sharing options...
reuben Posted August 22, 2011 Share Posted August 22, 2011 My post was not meant as an insult or to question anyone's work ethic. All I know is that in making a decision on where I should go out and eat, being aware of a hungover kitchen staff may deter me from chosing that certain restaurant. I doubt I'm alone. I am sure the food is good as I have heard, and did not feel out of line pointing out something that may turn me off to an experience there. Link to comment Share on other sites More sharing options...
Arcturus Posted August 22, 2011 Share Posted August 22, 2011 Eh. I'd eat Edan's pizze if he was making them blindfolded with only his left hand and suffering from Ebola. And I'm sure that even then they'd be better than 90% of what's around. Edited for the PC sticklers around here, I have nothing against blindfolded people, left-handed people, or sufferers of Ebola. Link to comment Share on other sites More sharing options...
Waitman Posted August 22, 2011 Share Posted August 22, 2011 My post was not meant as an insult or to question anyone's work ethic. All I know is that in making a decision on where I should go out and eat, being aware of a hungover kitchen staff may deter me from chosing that certain restaurant. I doubt I'm alone. I am sure the food is good as I have heard, and did not feel out of line pointing out something that may turn me off to an experience there. It's been a while since I was in the restaurant biz, but I'm guessing that -- if you're at brunch -- the kitchen staff is hungover. More surprising than a hangover was that was that Local 16 actually had the varsity behind the line rather than the JV team. Link to comment Share on other sites More sharing options...
pizza man Posted August 26, 2011 Share Posted August 26, 2011 The Pig Roast has been postponed due to Hurricane. details soon Link to comment Share on other sites More sharing options...
pizza man Posted August 29, 2011 Share Posted August 29, 2011 Just wanted to let the board know that the Pig Roast has been rescheduled for Sunday, September 4. Same as before, new date. Link to comment Share on other sites More sharing options...
JoshW0615 Posted June 14, 2012 Share Posted June 14, 2012 Has anyone been here for brunch? I'm trying to plan a laid back/fun place for my birthday brunch this weekend, and have a kinda big group (8 people) of various tastes. Local 16 seems to fit the needs, but I was curious if anyone had any feedback? Link to comment Share on other sites More sharing options...
pizza man Posted June 15, 2012 Share Posted June 15, 2012 First i would like to say fuck brunch. However we have a great deal for face book fans. 18 bux. I work every brunch until july. Firsr. People will be imbibing and having a good time ..large parties don't upset us..20 no prob, 40 is a bit much. Make a reso! Anx cut us some slack, the kitchen is tiny and the place gets packed..typing on my phone. It is stupid Link to comment Share on other sites More sharing options...
Kev29 Posted June 15, 2012 Share Posted June 15, 2012 First i would like to say fuck brunch. Your ideas are intriguing to me and I wish to subscribe to your newsletter. Link to comment Share on other sites More sharing options...
Arcturus Posted June 15, 2012 Share Posted June 15, 2012 First i would like to say fuck brunch. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now