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  1. 6 points
    We were not eager to eat at The Imperial, largely because the PR made it seem like a drinking establishment serving some food rather than a restaurant serving some drinks. Irrespective and for reasons irrelevant we went to an early dinner. Entering, our preconception was reinforced insofar as the main dining room consisted of a few tables adjacent to the bar, as pictured. Then our impression began to change. Service was totally professional: none of the usual 'small plates we will serve when we want instead of when you want'; comfortable seating; and not too noisy even for a Saturday evening. We began with scallop crudo, with perfect ingredients, perfectly prepared and presented, albeit not all that interesting; and steamed oysters, the same. The meal took off with the larger small plates. Grilled shrimp with toothsome farro, brunoise of fennel, in a complex bouillabaisse broth with saffron -- all delicious; but what sent the dish over the top was the caraway toast. The caraway elevated the dish from very good to memorable. And we had steelhead vol-au-vent, the puff pastry filled with a fricassee of leeks and sunchokes, topped with smoked trout roe. There were a number of other dishes on the menu we want to try, so we will go back, sometime, to the Imperial.
  2. 6 points
    China Garden Han Gong 11333 Woodglen Dr, Rockville, MD 20852 http://www.chinagardenhg.com/ A group of 6 met up for Dim Sum at CHina Garden's new digs. All of us had been to the old China Gardens and were not fans of the original. But one of our group had been here and had a great Dim Sum experience. I would say that it is possible the best dim sum right now in MoCo. It is also expensive. Very good items included: Har Gow very rare for me to rave Shrimp rice crepes Turnip cake Chicken Feet - unusual touch were the peanuts in the bottom of the steaming dish, Some of the best chicken feet I have ever had with good five spice flavor and particularly succulent texture. Pork Buns - both steammed buns and baked triangular pastries styles were superb Crispy Skin Roast Pork - a theme on the pork dishes: the pork they use is strongly flavored, high quality pork. The roast pig was almost funky and very good. Skin very crisp Pork Spareribs: meaty, delicious, perfectly tender yet toothy Bean Curd Skin with shrimp paste & shrimp Shrimp paste stuffed eggplant - the brown sauce was well balanced and free from glopiness. Green Beans: slong cooked so the skins were wrinkled byt not tot he point of gray color. Really tasty but we were so full by them that we had to make excuses to justify eating them. Pineapple Bun and Sesame Ball were very well done versions, much less heavy than many. OK Taro Root Dumpling and Glutenous rice dumpling, both fried and both in need of more/more flavorful filling. Not so good: Shiu Mai were very ordinary: the filling was dry, the skins tough. Deep Fried Shrimp with salt & pepper - the shrimp were not great quality, the handling of them was. Given all the high end seafood on their regular menu, I would have expected this to be better. Service was very good with tons of carts around and friendly servers willing to show you what they have on the carts. Just under $30 a person which is $5-7 higher than what we would pay at Wong Gee. Better than Wong Gee. I would need to go to Vinh Ky with a group to get deeper into the menu to make a omparison with them, but VK and WG are my go to's before China Garden. We will go back
  3. 5 points
    This restaurant is in soft-opening mode still with little web presence and a limited menu (not all the items on the printed menu are available yet)...that being said I think it is a game changer for the miserable state of dumplings in Alexandria. We went on a Sunday morning and had the following: Pork Soup Dumplings(XLB) --- I thought these were better than the XLB at all the Rockville joints. Great flavor to the soup--perfect mix of fat and meat. Thin delicate wrapper, yet sturdy enough not to tear when removing it from steamer basket. Steamed shrimp (har gow)--crisp shrimp, well made tapioca wrapper, held up without becoming mushy Scallion Pancake--were fine--Ive had better--less flaky and more flat Pan Fried Buns with egg and Chive--these were deep fried and tasty with fresh chives Pan Fried Buns with shrimp and Chives-- These were in a har gow style wrapper but pan fried with crispy bottoms--excellent Vegetable Stir Fried Noodles--these were a bust--we wanted something with the hand pulled noodles and these were the only veg option--noodles were good but sauce tasted like it had tomato sauce or ketchup in it--very weird This place is a franchise from NYC and is well reviewed there. I am excited for the full menu and will definitely be back. I think this place is going to be mobbed once fully opened and reviewed in the press. No website yet-- so I am grudgingly putting the yelp link here.
  4. 3 points
    We've started going to Capri in the past year. I especially like their eggplant parmesan appetizer. I'm always apprehensive ordering this at restaurants because most times you will get either days-old eggplant parm or previously-frozen supermarket eggplant parm. I've had it twice at Capri and both time I give it 👍. My husband really likes their calamari fritti (although he would love some tentacles instead of all rings) and scallops linguini entree. The clientele skews old (like me I guess) and the atmosphere is subdued (which I like). Service is efficient and friendly.
  5. 3 points
    Cheese and crackers Crab dip French onion soup Prime rib Mashed potatoes Creamed spinach Tossed salad Cornbread muffins (with and without jalapeños) Chocolate cupcakes and strawberries Eggnog with spiced rum Kirkland Prosecco
  6. 3 points
    I just saw Jeff post in another thread and felt the need to share my missing of Grapeseed - don't know what you got till it's gone. Any chance Jeff has something in the works (or is already on to something I missed)?
  7. 3 points
    How did yours turn out? We braved an 8lb, bone-in, 131 degrees for just over 8 hours, finished at 450 convection for almost a half hour. Probably the best beef of our lifetime, mostly due to sourcing, with the cooking method honoring the exceptional roast. A cut this expensive is not for the faint of heart---hours on pins and needles praying for no pin/needle leaks!
  8. 2 points
    "Tre Jones, No. 3 Duke Upset 79-72 by Unranked Clemson in ACC Action" by Paul Kasabian on bleacherreport.com
  9. 2 points
    Sauteed marinated extra firm tofu Brown rice Steamed broccoli Whole wheat pita and baba ganoush Based on some idea that lodged in my head from a cooking competition show (I don't even recall which), I marinated the tofu in sriracha, soy sauce, and liquid smoke. I also added some garlic powder and onion powder. I figured it would be a pretty quick meal because there was a time constraint in whatever the show was, though he might have used white rice. I started marinating the tofu, then put the rice on and prepped the broccoli and garnishes. When the rice was finished and I turned it off to rest for 10 minutes, I started cooking the tofu. Right near the end, I steamed the broccoli in the microwave. It looked nice plated, with the rice on the bottom, planks of tofu arranged on top and broccoli florets strewn over the plate. I garnished both the rice and the whole plate with scallion greens and chopped roasted peanuts. I think I'll go with chipotle seasoning next time for the smoke instead of the liquid smoke. It came through enough that I was regretting that inclusion. Possibly I used too much, though it was just a few shakes of the bottle.
  10. 2 points
    Generally I call ahead, ask if Jonathan is in the kitchen and is so, then go. After being seated, I ask for 4 courses with paired wines. I don't look at the menu, I simply ask that the courses Jonathan would feed his mother if she were to be dining be served. Hasn't failed yet.
  11. 2 points
    Brisket. Pineapple. Persimmon. Red wine: Cesanese Volpetti.
  12. 2 points
    I was in Arrowine (Lee-Heights Shopping Center in North Arlington) last Saturday, buying some wines, and going a little crazy stocking up on cheeses and charcuterie. As soon as I walked in, I saw some magnums of Terry Triolet Champagne on my right, and then Arrowine President Doug Rosen noticed me and came over to say hello. I also saw and said hello to Vice President Shem Hassen. I told Doug I was going to be needing some cheese, and he walked me over to an eye-popping, new cheese section, twice as big as it used to be. “My goodness,” I said. “This place is huge.” Doug replied, “We’ve doubled the linear footage of our cheese section – it wraps all the way around down there, by the register.” “You have the best cheese selection in the DMV,” I said. “We have the best cheese selection in the United States,” he replied. “Or, we will, soon enough.” I leaned over and whispered in his ear: “The most expensive, too," I joked. But you know what? Doug just may be right, and I’m pretty sure I’m wrong: Arrowine has the type of cheese selection that Fairway in New York *used* to have when Steve Jenkins was running the program (Fairway has since declined in a big way). And yes, it’s expensive, but considering the selection they maintain, and the shape they keep the cheeses in (they’re in immaculate, pristine condition), they aren’t all that expensive. Arrowine has long had the best wines in the Washington, DC area, but now, their cheese selection is as good as any I’ve ever seen in America. Have a look for yourself, and make sure to ask for Cheese & Charcuterie Manager Scott Freestone (and while you’re add it, if you’re looking for beer, ask for Beermonger Nick Anderson – also as good as anyone in the DMV). This place is an embarrassment of riches. I couldn’t capture the entire cheese selection in one photograph. .
  13. 2 points
    Thursday Night Dinner: I made a shio koji quick pickle with hakurei turnip and radish greens {mirin, tamari. sesame oil, persimmon vinegar} very crisp and light Roasted radishes {white, green & purple daikon, watermelon radish} tossed w/salt, spice rub, black cumin, olive oil} roasted 45 minutes at 275. Spritz w/lime Chicken Thigh marinated in miso, mirin, vinegar, tamari, cut in small cubes and sauteed in a very hot carbon steel pan, tossed with some flattened garlic, also spritzed w/lime. shishito pepper, tossed w/spice rub, sansho pepper, sichmici pepper, salt, seared in carbon steel pan til blistered. Drink: spin on a perfect manhattan: 2 oz rye, 1/2 oz cocchi americano. 1/2 oz cocchi rosa, bittermans orange cream citrate bitters, luxardo cherry helped Kay finish her drink {I'm super nice like that!}: old granddad bourbon, barolo chinato cocchi, don cicchio rabarbaro, capotline white. Cooling out with some Willett special release Straight Rye, no age statement on label.
  14. 2 points
    Echoing @eatruneat - Had a pre-Nutcracker dinner at Alta Strada with the family. Three appetizers - meatballs, calamari, and garlic bread - were all completely devoured by the crew. We each only had half of our pastas - the portions are quite large - but my son polished off his pizza and made room for desert with everyone else at the end. Easy, perfectly fine dinner option for pre-theater. I could think of a dozen other places I'd go to first if I were alone, but this one met the needs of the whole group.
  15. 2 points
    Seoul/Incheon (ICN) has a sandwich shop in the International Terminal (2) that is great. Grant sandwich serves what are essentially egg salad sandwiches on thick toasty bread further filled with a second interesting component--spicy chicken, spicy shrimp, etc. Chi Mac Hunter is a Korean Fried Chicken place serving up just fine fried chicken and mediocre fries. I didn't get a chance to try their spicy chicken, but it looked good.
  16. 2 points
    Spatchcocked Cornish game hens roasted over cubed sweet potato Leftover barley and squash risotto supplemented with wilted baby spinach and pan-roasted mushrooms Whole wheat naan
  17. 1 point
    From watching a lot of Ramen videos on YouTube, Ramen in Japan is $6 to $12. ALthough there are apparently some new ramen places in the big cities that have cocktails, hipster music and charge accordingly. The biggest difference I see is that in Japan, you pay, you sit, you eat your ramen and you leave. It is a way of life but not fetishized as much as it is in DC.
  18. 1 point
    We did a big steak salad tonight. It start out as this wrap recipe but we decided to cut up the lettuce, added a green bell pepper and cucumber and tossed it into 2 bowls for a very delicious dinner.
  19. 1 point
  20. 1 point
  21. 1 point
  22. 1 point
    We've gotten take out from here a few times in the last month, and the reviews are mixed. The apps have all been fantastic: Crab Rangoon that are light and fresh; large, thick egg rolls; hot and sour soup; pork dumplings. Given the way it tastes, everything seems to be made freshly every day, or thereabouts. Similarly the Shrimp Imperial has a fair number of jumbo shrimp, and quite a bit of broccoli, which aren't steamed to death or drowned in sauce. In fact, I'd argue that the "light garlic sauce" (which, when getting takeout, comes in a container on the side) is worth going out of one's way for. The sauce is delicious and has wide applications. Unfortunately, we haven't be able to find another main dish that we like! We've tried a couple noodle dishes, chicken dishes, and beef...all for naught. ETA: We've found the main dishes to be bland. Anyway, we'll keep trying. Also, I appreciate the dedicated service window for take out orders, given how busy and crowded the restaurant can get. It makes these kinds of transactions so much easier.
  23. 1 point
  24. 1 point
    I don't remember this! If you're in Rite-Aid, want a Sauvignon Blanc, and have less than $20 to your name, then Kim Crawford is the wine for you, but I can't imagine I'd either recommend it (if you're serious) or completely trash it (if you're kidding). ? 🤪
  25. 1 point
    That was actually a joke - the Washington Post had an article about the wine and Don let his true feelings show.... I'd love to try the Loveblock, though. I'll have to keep an eye out for it.
  26. 1 point
    I would say his arguments are far from rational. Because of the byzantine and archaic structure of US wine distribution, a significant portion of wine distributors in the US are small businesses. And let's just assume that only 20% of all of these small business mix of sales is European wine. Once those wines get hit by a tariff of close to 100% those sales are gone. Even worse, many of these distributors have already paid for wines, or will pay for them prior to shipment. The value of their investment is now halved. Distribution is a clusterfuck of regulations from city/county/state to state. If you own the distribution rights in VA to 100 Italian wineries, and you want to replace that revenue stream with wines from CA, it's damn near impossible. Once a winery designates a distributor, the only way to change is if the distributor (a) loses license, (b) goes bankrupt, or (c) does not sell a set quantity of your wines for a period of time (like, 2 years). And, because of the same distribution structure, American wineries, in particular small American wineries, will suffer as their distribution may have negative cash flow, attempt to restructure, cut costs, cut payroll, or even worse, fold.
  27. 1 point
    Last night was a big salad and leftover cheesy chicken casserole. The salad: iceberg lettuce, chopped yellow bell pepper, chopped red onion, sliced cucumber, crumbled bacon, sliced roasted baby beets, fresh dill, crumbled feta, pomegranate arils, and blueberries; mustard - herb - red wine vinaigrette
  28. 1 point
    A few really random thoughts: Looks like you're close to two orange line stops, so that will make it easy to get around. Last July I walked an average of over 8 miles each day. Partly because dog, but also because the Metro doesn't go everywhere, and some of the bus lines run very infrequently. I'm much more familiar with le Plateau than with the area you're staying in. Looks like you are close to Griffintown, which is supposed to be happening but I haven't explored there yet. Atwater market is really nice. Jean Talon is much the same but with many more produce vendors, who all seem to buy from the same produce auction places, so big deal. But the produce is usually excellent quality. Actually, I heard a rumor about internal politics leading to big changes at marché Jean Talon that will result in fewer vendors next summer. We'll see. At Jean Talon look for Marché Des Saveurs Du Québec, which features foods from Quebec. Quebec is cheese-lovers' heaven; there are so many small producers of excellent cheeses. You could spend your whole month eating nothing but Quebec cheese and still not taste it all. We took two weekend trips to visit fromageries in the countryside, with mixed results. It was a lot of driving around with some disappointments but beautiful scenery. Great hiking at the national parks in Quebec, but we didn't do much because of serious limitations on where we could take the dog. Like ice cream? Stay away from Coaticook, the local grocery store brand. We went to their main place in the town of Coaticook. Bleh. For ice cream, try Cremerie Meu Meu, Kem CoBa, BoBec, and le Bilboquet (in that order). Best coffee: Cafe Noble, Pourquoi Pas, Cafe 8oz. Fantastic boucerie called La Queue De Cochon (near the best dumplings in town). Fantastic bread and pastries at Boulangerie le Toledo on ave. Mont Royal. Fantastic bread at le Fromentier on ave. Laurier. Put together a picnic and spend an evening chilling out in one of the gorgeous neighborhood parks (ours is Parc Wilfrid Laurier). You'll see people playing games, having cookouts on portable hibachis, random small groups of musicians practicing. Well, I'm not sure if it will be warm enough in May for all that, but keep eyes open. Parc Jean Mance has free symphony concerts in the summer, not sure if that will be happening in May, though. Spend time roaming in le Plateau, especially east of rue St. Denis. There's a store that specializes in buttons. Another for antique Japanese textiles. A cooperative handmade pottery shop. The second best chocolates in the world at le Chocolats de Chloe (first place goes to Artisan Confections in NoVa). Little shops on little streets, so fun to discover. Like architecture? Pay attention to the exterior stairways in le Plateau. So much variety. More later, I need to get on with my day.
  29. 1 point
    I had three small hamburgers left after Wednesday night's dinner, as I had formed and cooked a whole pound of ground beef. It never seems very satisfying having just reheated hamburger patties and they kind of overcook through the reheating, so I had the ingenious 🤔 thought of falafelizing the hamburger. The burgers were about 1 - 1 1/4" thick, so I sliced them in thirds horizontally and reheated briefly in the microwave and then we assembled pitas at the table, with a couple burger slices per pita and a selection of sauces and fillings. (I halved the pitas and heated them too.) The beets were inspired by falafel they used to have on the menu at Little Pearl back at the old location. And, of course, we had to have chickpeas! The concept was weird but turned out delicious. We started out the meal with leftover soup. Leftover Tortellini en Brodo Hamburger a la Falafel •Whole wheat pita bread •Sliced mini hamburgers •Sliced roasted baby beets •Sliced red onion •Cole slaw mix •Chickpeas •Tahini sauce •Tzatziki sauce
  30. 1 point
  31. 1 point
    We can make the larger (original version) of the goat cheese in crispy potato for you. Just give us 2 days notice as we do not always have the cheese on hand.
  32. 1 point
    I gotta say, I look at the menu again every time I read a good comment or review about the place, and none of the food appeals to me. Seems like people are trying to mimic the success that Orsa & Winston has had in LA, but when I ate there it felt much more like a Japanese restaurant that simply borrowed some Italian ingredients, as opposed to here where they are really trying to mash things up and it just doesn't sound right.
  33. 1 point
    Soup, salad, and sandwiches last night: Tortellini en brodo; leftover black-eyed pea salad plus quartered baby beets, toasted walnuts, and feta; and, BLTC(hicken). The tortellini were spinach and multi-cheese from Trader Joe's. I also had some baby spinach left that I dropped into the broth right near the end of the cooking time. Seasoned the soup with plenty of black pepper, a little bit of salt, and garnished with finely chopped parsley and finely grated Parmesan. The salad had been sitting in the fridge for a number of days, and it still stood up under lengthy marination from the turmeric and coriander vinaigrette, which is something good to remember. (I hadn't made the recipe previously.) The whites of the radishes and beans had developed a bit of an orangish tint but there were no real ill effects from the prolonged soaking. I had a bit of the same ingredients left that had gone into arugula salad the night before so added them, and they worked well in this too. The sandwich fillings went on lightly toasted whole wheat sesame hamburger buns, with some of the remaining horseradish sauce I'd made spread on the bread.
  34. 1 point
    Just a heads up that a visit here requires patience. I had stopped by alone on Friday for a very late lunch, and everything was great with my small order of soup dumplings and buns. But I was only one of 4 customers in the restaurant at the time. Decided to bring the family today and it was a completely different story. They had about half the staff they needed to handle the full house, with lines out the door and phones ringing. It was a total cluster if I’m being honest—steaming mad customers, many menu items 86’d by only 1:30 (no soup dumplings, no duck buns), half an hour for food to start to arrive and even then orders only half filled, impossible to get anyone’s attention. What did arrive was tasty but they definitely have kinks to iron out. It’s too bad because there’s definitely a lot of promise here. Maybe try weekday visits until they figure things out.
  35. 1 point
    Ha! When I was an undergrad at GW (early 80s), the GW parents restaurants were Adam's Rib and Blackie's House of Beef. I wonder what are the GW parents restaurants now.
  36. 1 point
    New Year's Day dinner: Black-Eyed Pea Salad with Turmeric Vinaigrette Salmon Patties with Horseradish Sauce on Whole Wheat Buns Lentils Diavolo Roasted Brussels Sprouts with Bacon
  37. 1 point
    Romaine, tomatoes, and avocado; sesame - soy - ginger vinaigrette Ciabatta rolls and butter Pork, potato, and pepper hash (also featuring onions and shredded Brussels sprouts) Fried eggs
  38. 1 point
    Left over cheese, mushrooom and guanciale enchiladas w/tomatillo sauce and crumbly south american cheese that lost its lable. Salad w/The Farm at Sunnyside greens, balsamico, olio, parm. Drink: Korean style yogurt & soju drink w/a touch of ginger juice.
  39. 1 point
    Leftover Black Bean Soup Pork Tacos with Napa Cabbage Slaw, Jalapeños, and Avocado Leftover Corn Casserole
  40. 1 point
    Christmas Eve dinner: Baguette slices Black bean soup Pork loin roast with vinegar, bay, and thyme Corn casserole
  41. 1 point
    Salad of Napa cabbage, red frisee, radishes, cherry tomatoes, cucumber, avocado; mustard - red wine vinaigrette Leftover pork tenderloin, coconut rice, broccoli, and peanut sauce
  42. 1 point
    The faceoffs aren't terribly out of whack, 44/56, but of course you want to be on the winning side of that percentage. You'll see more hits by the team with less puck possession -- they're the ones trying to force a turnover and get possession back, so being on the low side of that number means you're the one controlling play. With the shots blocked, that's due to Caps taking so many more shots on goal that Tampa had to deploy their bodies to try to stop them more often.
  43. 1 point
    There used to be a donut place in that building, and maybe something even before that. They have pizza by the slice at least at lunchtime (the only times I have ever been) and they do a decent job of not overcooking the slices in the reheat process. Many options available by the slice as well. Two slices is way more than enough for a hearty lunch!
  44. 1 point
    The difference between $19 chow fun at Tiger Fork and the $12 chow fun you can get in Chinatown is the same difference between the $11 per person pasta you can get at Buca di Beppo and the $19 plate of pasta at Sfoglina.
  45. 1 point
    Seems to be the same price (or actually cheaper!) as the noodles and meat at Sfoglina https://sfoglinapasta.com/all-day-menu. Why can't we let Asian places make money too?
  46. 1 point
    @NolaCaine I recommend starting with Kenji's recipes on the Anova site, the recipes at Chef Steps, and Douglas Baldwin's website (links included below). Hope you enjoy sous vide. I like it a lot for cooking chicken and turkey breasts. https://recipes.anovaculinary.com/?searchString=Kenji&categorySlug= https://www.chefsteps.com/gallery?generator=chefsteps&published_status=published&difficulty=any&sort=newest&premium=everything https://www.douglasbaldwin.com/sous-vide.html
  47. 1 point
    BLUF: Sheldman's review from 2016 still stands. I sought soup as antidote to our day-long rain. Walking into Reren, I realized a million other people had the same bright idea. I was lucky to get a seat at the communal high top in the back. (Which is my favorite way to dine solo, by the way. #Extrover-table) Honey Ginger Tea ($4) is a must-try, properly hot and offering remarkable complement to most menu flavors. Wait for the sliced shards to fully settle, lest you get a mouth full of astringency (been there, winced that). Reren Signature Lamen ($11) boasted remarkably fresh, mild baby bok choy. Pork belly and egg texture experienced as others have noted, almost too soft without a lot of strong anything. Subtle is the aim here, and based on the crowds, a winning formula. As the second course, the Buns Sandwich (2 for $7) was gone in 60 seconds. Definitely worth a return visit. Although the same pork belly mutes into the background in the lamen, the vegetables, pickles, and properly spiced mayo of the sandwich make this ingredient infinitely inhalable. See the clever little plastic bowl in the picture---visually indistinguishable from ceramic. Service had a few missteps, negated by the friendliness of the staff. An adjacent table received a duplicate order, unclear if it was a server or kitchen mistake. The standard practice of no bar napkins with iced water translates into leaky table syndrome. It's better for the environment, I get it, and perhaps I am just overly sensitive to preventable messes after years chasing a small child. Make sure you try the citrus candy arriving with your check, astonishingly refreshing. But do not taunt happy fun ball and do not sip the honey ginger tea while having the candy--it goes from brightly pleasing to please make it stop. I'll be dreaming about those bao bun sandwiches.
  48. 1 point
  49. 1 point
    Went to Angler Saturday night and wow it was good. Antelope tartar, Tina with tomate gelee, hen of the woods, escarole with XO, herb salad, roasted beet, 60 day porterhouse, many excellent wines, fabulous caramel sauce on the desserts, green chartreuse. Friends are friends with the owner/investors so I didn’t pay, and we had spectacular service, but wow I loved it. Sat in the “lodge” side of the house, not the fish.
  50. 1 point
    I find commerce, cloaked in patriotism and military pride, to be stomach turning. It is the "mission" of Mission Barebecue. I find the playing of the National Anthem at noon to be absurd. I love our country. I love barbecue. This place gives me the creeps and is not for me.


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