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seanvtaylor posted a post in a topic,
Post in Xi'an Gourmet - Sichuan and Shangxi Cafe in Downtown Rockville - From the Owners of Panda Gourmet
DaRiv18 posted a post in a topic,
Stopped by for my first visit just now . . . Closed by the Dept of Health on 6/14. Next to the official notice is a sign that says “Equipment Repair . . . see you soon!”
Rhone1998 posted a post in a topic,
dpamlin posted a post in a topic,
Saw the restaurant yesterday with D.C. "suspension" signs in the windows (referring to DC Code 47-2026 and DC Regulations 9-415.7, which appear to be related to Certificates of Registration (http://dcrules.elaws.us/dcmr/9-415)).
Today, the website has been updated with the following message: "
After more than a decade SEI is closing.
This will be our second farewell to an industry that we love and has been good to us for 12+ years.
We are humbled to have been a small part of the beginning of DC's booming restaurant industry.
SEI was the venue for numerous celebrations, met wonderful families, made forever relationships,
honored to serve such dignitaries and so many wonderful talented
employees, managers and chefs.
There are simply too many people to say thank you to and so many incredible experiences to recount.
We are eternally grateful to those that have graced our tables and made SEI a DC staple.
So to our customers, friends and supporters, you have enhanced our lives for over a decade and we want to say
THANK YOU for the journey."
Another sad closing. A bit overpriced, but fairly high-quality and innovative food.
washingtony posted a post in a topic,
There were about 8 dishes of varying sizes, with the main attraction being a choice between a gyro or a cheesesteak. My wife and I picked one of each and split them. Both were delicious and would be perfect replacements for Adams Morgan's post-drinking jumbo slice, but my heart belongs to the gyro because it was the closest thing in the USA I've had to the gyro of my formative years. The mini tacos tasted like--and this is a true compliment--how I remember Taco Bell decades ago. There was also mushroom souvlaki, beet fritters, feta and tomato salad, garlic bread, roasted squash, and strawberry ice cream. Everything was outstanding.
(To those who may be curious: as far as I could tell, there wasn't any tofu, seitan, or processed meat substitutes--it was mostly mushrooms or legumes in place of meat.)
Ericandblueboy posted a post in a topic,
JBag57 posted a post in a topic,
ETA: minor nit to pick, it is the "Department of Beer and Wine" (not "wine and beer") over there in Potomac Yards, with the appropriate (IMHO) ordering of their liquid offerings.
KeithA posted a post in a topic,
agm posted a post in a topic,
Smoke is great for brisket. If you think you'd be able to keep your grill at 200 - 250, or a little more, for 2-3 hours, there are several methods of getting smoke in a gas grill. I would hit YouTube and see what people are recommending for grills like yours, and figure out if you can do it.
So, if you can smoke on your grill, smoke your brisket for 2-3 hours. Hickory is a common brisket wood. If you want a strong smoke flavor, hickory works. To lighten it up, mix it with oak, which is a milder taste. Personally, I like fruit woods. Apple, cherry, or a mix. After smoking, wrap the brisket in foil and put it in a preheated 225 oven. Total cooking time 1 to 1 1/2 hours per pound, but briskets vary wildly, so check the temperature early. Usually there's a stall at around 160 degrees that can last a while, and the temperature climbs quickly once it gets past that. 195 to 205 internal temperature is your target.
If you're able to smoke, then for your first brisket, go basic - salt and pepper only. That plus smoke is all the flavor you need. You can add to that next time, once you know what the results are. Add the S&P at least four hours before cooking, or up to 12 hours.
If you can't smoke your brisket, then cook it in the oven uncovered for a couple of hours, then cover it with foil (or wrap it) for the rest of the cooking time. But you'll need to use a rub with a lot more flavor to make up for lack of smoke. Something like this would work:
2 tablespoons kosher salt
1 tablespoon coarsely ground pepper
1/2 to 1 tablespoon cumin, depending on how much you like it
2 tablespoons smoked paprika
1 tablespoon ground chipotle
1 tablespoon brown sugar (whatever variety you prefer)
The paprika and chipotle will add some smoke flavor. And if you can find a decent smoked salt, that will help too. Modify the rub freely. Garlic, onion or both would be tasty additions, but you know your own taste preferences. Mix it, rub it all over the brisket. Some people rub yellow mustard on the meat first to help the rub stick, but I've never found that necessary. Rub it 4 to 12 hours before cooking. If you don't use all of the rub on the brisket, add more right before cooking.
After you hit the target temp, bring it out and let it rest a minimum of 1/2 hour. If you're not serving right away, keep it in the foil and wrap it in a towel to stay warm. Finish it on a hot grill to restore the bark if you smoked it (the foil will kill it), or to approximate a bark if you didn't.
It's good to have some barbecue sauce on hand in case the brisket turns out dry, but otherwise it's entirely optional.
Post in Tortilleria Sinaloa, Counter-Serve Taqueria with House-Made Tortillas, Eastern Avenue in Fells Point
Ericandblueboy posted a post in a topic,
Post in Misha's Coffeehouse and Roasters - Owners Andrea Seward and Misha Von Elmendorf on S. Patrick and King St in Old Town
jondagle posted a post in a topic,
The new location is an upgrade, though some will not like it over the kitchy original. The new one is larger, has some outdoor seating and a rear entrance by the new roaster. There is some counter space along the walls suitable for individuals. The communal table is now a high top toward the back.
Had a nice iced latte.
Roberto Donna posted a post in a topic,
The Article unfortunately explain how bad things are getting in Italy. This is only one small problem we do have. All our excellent product get ripped a part copied and sold for the real one.
I blame us ,Italian that we do not care or we are too lazy to take actions in order to protect the beautiful and good things we have.
Finishing on the white truffle, my personal point is:
Until 10 12 years ago I use to get my truffle direct from my brother in law ( he was born in , which he will by direct from few trifulao that he knows well. I was serving those truffle with pride.
After that I reary sell white truffle and If I do I never sell them for Alba truffle if am not sure are from there.Thre is not need to eat food that you are not sure about it.
Thanks Don to allert me about the article.
Post in Tabard Inn, Southeast Dupont Circle - The Cohen Family's Hotel-Restaurant With Pastry Chef Dalo De La Paz
Tweaked posted a post in a topic,
I haven't followed what resulted from the Inn's "Turbulent Period" several years back, but all the waitstaff were wearing buttons stating "Employee-Owned Majority" (the button is also listed on their website), so maybe things ended up for the better?
In years past, I remember the Brunch menu having a good mix of breakfast type dishes and lunch type dishes, where as now the Brunch menu is more paired down with a breakfast focus. Pretty much all of the Brunch entrees have a egg component, other than the burger, chicken and waffles, and market fish of the day.
However, the cream cheese and chives scrambled eggs ($16) with home fries, biscuit, and applewood smoked bacon was very good.
The quiche ($15) was also well received. The waiter noted that the quiche is always meat free and veg.
Their fresh local oysters were fine and on the pricey side at $3 each.
The braised pork belly with poached egg ($12) from the appetizer menu was also enjoyed.
For dessert, we went with the classic Tabard Donuts ($2 each).
The Bloody Mary ($11) was not the best I've had.
I'd also note that the dining room was not full, with several empty tables the entire time we were there. (It was a holiday weekend). I remember a time when getting a weekend table for Brunch at the Tabard required booking well in advance.
The Tabard Inn still maintains its worn charm, and I thought they did a respectable job. Hopefully, being "Employee-Owned Majority" has been good for all.
Post in BlackSalt, MacArthur Boulevard in Palisades - with Executive Chef and Fishmonger Jeff Gaetjen
susan posted a post in a topic,
The seafood counter is amazing, love that you can choose seafood not on the menu for that day but they will prepare it for you, especially love the black bass they get in. Stopped by the other night and picked up two crab cakes to take home and broil. Excellent.
My treat for special occasions at Fiola Mare is the pasta vongole and the dover sole.
Post in Tyber Bierhaus, Old Georgetown Road at the Bethesda Metro - Rebranded as Another Location of St. Arnold's Mussel Bar
dracisk posted a post in a topic,
reedm posted a post in a topic,
I posted a few pictures on instagram, and you can find them if you search for the hashtag #donrockwelldotcom
ElGuapo posted a post in a topic,
Post in Bad Saint, Filipino in Columbia Heights Owned by Nick Pimentel and Genevieve Villamora - Chef Tom Cunanan is Departing
Ericandblueboy posted a post in a topic,
Standing for 2 hrs builds up a mighty thirst, which we slaked with San Miguel. We also ordered all 5 meat/fish dishes. We didn't do the tasting menu because the tasting menu didn't include the crab dish.
The first to come out was the Rellenong Alimasag - lump crab, crab fat, fish roe, & garlic butter ($40). The main flavor is that of crab fat or tomalley. This is an acquired taste for some. I don't mind it but I'm not crazy about it either. I would've preferred some other flavor to the dish as well (can't detect the garlic butter). On the bites in which you got some fish roe, they do provide some pop and salty fishiness. The dish also came with Chinese fried crullers (you-tiao) - would've been nice to have more of those.
The second dish to come out was the Kinilaw - octopus ceviche with purple yam and Thai chili. We tried it and agreed it was good (not great) and declined to eat more. The texture of the octopus was fine, but the flavor simply did wow us (kind of muted).
The third dish was Tinoland Manok - poached chicken with ginger/scallion. We got half a chicken, including neck and butt. The chicken was nicely poached - very tender, but there was no flavor. I think it's a fail - you can get a better tasting version at a much cheaper price at a real Chinese restaurant. My mom and grandma both made better versions. After eating a couple of pieces each, I took the rest home - added soy sauce and sesame seed oil and let it sit overnight.
The fourth dish was Pinakbet - shrimp and vegetable stew with XO sauce. Our shrimp was slightly overcooked. The eggplant was almost raw. The stew was pungently fishy (presumably from their XO sauce). We simply didn't enjoy this dish.
The last dish was Lechon. Rather than sliced roast pork, we got some mediocre pulled pork, topped with some crispy pork skin that has been scraped clean. This is not the lechon of my dreams. In fact, I ate maybe 2 bites. Steve reluctantly took the rest home (not sure he planned on eating it or treat his dog with it).
So of the 5 dishes, one was really good, one was good, and 3 were simply not good enough. We left wondering maybe we should've gone with the tasting menu.
smithhemb posted a post in a topic,
For us, too, it’s a bit out of the way, but worked well as dinner before a movie at AFI Silver. And I knew that if we liked it, we’d have another shot at going there this weekend since we have an errand to do at House of Musical Traditions. (Though I will admit that the combination of Cinco de Mayo and Sietsema’s favorable review in this Spring’s restaurant guide has me thinking our timing isn't great.)
DanielK posted a post in a topic,
They do require pay upfront for the season (30 weeks x $20/week, plus a small delivery fee if you choose delivery rather than pickup), checks preferred (no plastic).
They produce a newsletter every week detailing what is coming the following week, and you have (some) ability to substitute if there's an item you don't want. I am not connected with the farm, other than having been a CSA subscriber for almost a decade. I get a grocery cloth bag full of produce every week, way more produce than my $20 would get at a farmers market or grocery store. And it's turned me on to some greens that I never would have bought on my own.
The season runs from May-November (they just started this week).
Query Mill Farm has been in operation in Montgomery County for nearly 40 years. They grow organically on 1 1/2 acres, but are not certified. They emphasize American heirlooms and special European and Asian varieties. They feature heirloom tomatoes, season-long lettuce, and multitude of greens. No tree fruits. While they used to sell at local farmers markets, they have recently switched to CSA-only.
Ferris Bueller posted a post in a topic,
Yvettes Cafe - the original owner passed several years ago, however the guys who purchased it improved service and kept the eclectic menu intact. Lunch is busy, place is small, but always clean and very good. Get your subs here. $$
Fred's Tavern - atmosphere is bar all the way. Decent kids menu and food is fresh, reasonably priced for what you get. Service is beach typical. Since this is adjacent to their liquor store and they sell both wine and liquor, remember this is a seasonal area and their wines do not always age well in the off-season. Stock up and home and bring your own beverages, save yourselves the disappointment. $
Watering Hull - opened last Summer and is upstairs in the promenade of downtown. Seems to be a new local's hangout, but food and drinks are good - service is fine. $$
Stone Harbor Pizza - beers on tap and nice pies. Expect a long wait time for food once ordered, as their kitchen is small. $
Spiaggetta - the best Italian food at the shore. Atmosphere is ok, dress can be casual, they are maybe the only place with parking out back, which is really nice. Service always on, and specials great. Owner is there every night and treats you like an old friend. $$
Donna's Place - off the beaten path outside of town, but their wraps, bagels, donuts and sandwiches are very good. They are reasonably priced and being one who hates to wait in line for 20 minutes for bfast, you don't have to here. Everything is made to order. Fresh seafood store next door if you want to cook at home. The place has been there since 1979 and the owner is sincere and appreciative of the business. $
Reed's at Shelter Haven - new within the past few years, they did it right. Nice hotel, and excellent restaurant(s), from breakfast/brunch/lunch and dinner. Place is dressier than I care to be at the beach - if I cannot wear nice flip-flops (yea, I know a contradiction, but when I am at the beach, I dress like I am at the beach), I tend to go someplace else. If you eat outside, the seagulls will get you - they are very smart. $$$$
The Diving Horse - new place, high-end but comfortable. Specials were fine, a little pricey. Since it is new, many people flock here nightly. $$$$
Kudos - new name for an old restaurant (and new owners) several years ago - location is downtown Avalon, but often missed for breakfast which is good, reasonable and service always fine. Open for lunch and dinner as well. Have specials, decent salads, burgers etc. $$
Tortilla Flats - if you are looking for Mexican food at the beach, choices are limited. This place is ok. $
NolaCaine posted a post in a topic,
Over this last beautiful weekend, I escaped responsibility to read lots of books and walked around Cape May.
Exit Zero: Usually, I love this place. This weekend the food servings seemed smaller than usual and my curry soup was so salty and thick, it was almost inedible (and I love salt). Pro Tip: They now have a liquor license and their whites by the glass are not that good (pinot gris and sauvignon blanc)
Black Duck: I love this place and it delivered on Saturday night. For the first time the table ordered the pupu platter and while I liked and enjoyed the appetizers, I loved the salads/veggie slaw stuff that was under the actual appetizers. At $32, it's a high price to pay for apps but then again, they BYOB so maybe it's okay in the end. I also think my wonderful delicious scallops were $32. On other nights I've enjoyed duck and lamb dishes, especially if they are on special.
Shamone: $35 tasting and BYOB? Yes, thank you. Run by the guy who runs George's (yummy breakfast, big fresh salads...everything's good), this is a weird little place. I love the tasting menu but of the 15 courses, 14 were quite small. Twice I have been and they've dealt with my food allergies without complaint which is impressive for a tasting menu.
Blue Pig: No. Don't go eat at Congress Hall. Just don't.
George's: Love for breakfast and lunch. Pro Tip: Get there at odd times like 11am for lunch or 2pm. It's tiny and busy.
Post in Whole Foods, an Austin-Based Store with Over 400 Locations in the U.S. and U.K. - Being Purchased by Amazon for $13.7 Billion
Al Dente posted a post in a topic,
Here's the lineup:
Orlana Vinho Verde Rosé - $7.99
King Rabbit Rosé - $9.99
Mr. Pink Rosé - $13.99
Angels & Cowboys Rosé - $14.99
Pool Boy Rosé (1L) - $11.99
French Blue Bordeaux Rosé - $12.99
Ste. Venture Aix en Provence Rosé by Charles Bieler - $13.99
AIX Coteaux d’ Aix en Provence Rosé - $18.99
De Chanceny Crémant de Loire Brut Rosé - $13.99
Presto Sparkling Rosé (canned rosé) - $11.99
Post in Windy City Red Hots, Chicago-Style Hot Dogs in Several Suburban Locations - Closing Late Apr, 2019
Ferris Bueller posted a post in a topic,
If you crave a true Chicago Dawg before they close, move quickly.