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Post in Iron Gate, East Dupont Circle - Chef Tony Chittum Heads a Historic Restaurant with a Patio
Tweaked posted a post in a topic,
KOHLRABI TZATZIKI garlic chips, vegetable crudites, fennel seed crackers $11. Basically just a plate of raw vegetables and the tzatziki. The crackers were solid. But unless you are looking to eat some raw vegetables, probably not worth ordering, especially at $11.
ROASTED MUSHROOM ARANCINI grayson cheese, thyme, black garlic aioli $7. A trio of golf ball sized arancini, perfectly fried and delicious.
SESAME CRUSTED FETA sesame, vin cotto, earth + eats honey $8. Really excellent, wonderful soft feta, some earthiness from the sesame and sweetness of the honey. Highly recommend.
CRISPY RUSSET POTATOES yogurt sauce, lemon zest, house seasoning $7. Also seriously good. A nice sized portion of super crusty potatoes, sitting on a pool of yogurt.
CACIOCAVALLO STUFFED MEATBALLS shell beans, charred cipollini, salsa verde $16. Another winning dish. Good play between the richness of the meatballs stuffed with cheese and the charred mushrooms and salsa verde. Perhaps a bit pricey at $16, but a very nice dish.
WINTER VEGETABLE CAESAR pickled egg, white anchovy, crispy parmesan crackers $14. Fairly solid. The salad itself wasn't that standout, but I always love white anchovies.
CRISPY BLUE CATFISH oil cured olive, pistachio, chili, winter fennel salad $18. I would have preferred to have received a larger portion of catfish, especially for $18, but it was well coated and fried.
DAILY FOCACCIA local grapes, kalamata olives, sage (gift from the chef). A very nice square of focaccia topped with the sweetness of roasted grapes and saltiness of the olives.
On a chilly winter day, Iron Gate is a lovely place to spend a couple of hours catching up with friends over a long boozy lunch.
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DonRocks,Post in Green Almond Pantry, Chef/Owner Cagla Onal-Urel, Mediterranean Market and Restaurant at 1314 1/2 Ninth St., NW in Shaw (Open Tuesday - Saturday)
Deborah Lee posted a post in a topic,
Lunch Specials are updated daily and can be packed to-go. Keep in mind some dishes have made only a one-to-two time appearance on the menu so I highly recommend that you take your time to carefully make your selection and don't hesitate to ask your server any questions. To-go Dinner Specials if already prepared can be served at the counter upon request and at the discretion of the Chef. Below is a list of dishes I have enjoyed (not in any particular order of preference):
Puntarelle Salad with Anchovy Dressing + homemade croutons
Tardivo, Farro + Beet Salad with Citrus + Balsamic
Local Leek + Goat Cheese Tart with Root Vegetable Salad
Puntarelle Tart with Goat Cheese + Egg
Roast Pork Tonnato with Arugula + Radish Salad
Tuscan Bean Soup
Click on any of the thumbnail photos below to see the enlarged version:
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DonRocks,Post in Mediterranean Gourmet Market, Franconia - George Azar's Middle Eastern Cuisine on Franconia Road
Kibbee Nayee posted a post in a topic,
After the greetings and hugs and family catch-up chit-chat, we sat down to a pleasant, if gut-busting, feast. We shared a combination platter of kabobs, along with small orders of hummus special (with meat topping), labne drizzled with olive oil, lubee (broad beans with tomato sauce), sauteed spinach, and a plate of pickles, pickled turnips, and olives. All of this was accompanied by bread from their oven, so hot it had to cool off for a minute or two before we could rip off pieces to serve as our dipping scoops. The food was outstanding. A true mom-and-pop serving up some of the fare of its kind in northern Virginia -- still on top of its game after nearly 17 years. Count me a very enthusiastic fan. Don't expect luxury here -- you're eating off styrofoam plates with plastic utensils in a small grocery store. But do expect some of the best Lebanese food in this area.
Before we left, I picked up some shankleesh and olive oil, the latter because it makes for ideal holiday gifts, and the former because eggs and shankleesh are a pairing sent to us from Heaven.
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DonRocks,Post in Rose's Luxury, Chef Aaron Silverman's Modern-American Phenomenon on 8th and G Street in Barracks Row
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DonRocks,Post in 2 Amys, Wisconsin Ave. and Macomb Street - Great Wine, Small Plates, Pizza, and Desserts - No Longer DOCG Pizza, but Who Cares?
Tweaked posted a post in a topic,
No longer DOC
When 2amys opened in 2001, it was a very different time in the pizza world. We were excited to be a part of what we saw as an inclusive and dedicated group of restaurants trying in their own way to preserve the legacy of Neapolitan Pizza.
At that time, there were only a small handful of restaurants in the States involved, and we felt it was an important story to tell. In the past 17 years, the rules regulating production have been changed, amended, and adapted (apparently you can now cook in a gas oven if regulations don't allow wood), and 2amys has been cited for improper peel usage, among other serious violations. Although peel usage is not well defined in the dissaplinare, we have decided to move on and are no longer a member of the VPN. We wish them the best of luck in continuing to redefine the history of pizza.
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DonRocks,Post in Capogiro Gelato Artisans, John and Stephanie Reitano's Wonderful Gelato in Several Area Locations - Closed
PhillyGrub posted a post in a topic,
"Capogiro Gelato Artisans and Capofitto To Close" by Marilyn Johnson on phillygrub.blog
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DonRocks,Post in Frankly ... Pizza! - Frank Linn's Mobile, Wood-Fired Pizza Stand Now A Restaurant on Armory Avenue in Kensington
Pat posted a post in a topic,
It was interesting to see the roles both sets of parents played in getting the restaurants off the ground. Also fascinating: the projected expenses for opening vs. actual. Rose's budget was much bigger, but as a percentage they went over much less than Frankly (which was working with an existing restaurant space). The way each handled staffing was also interesting to see.
Since there was quite a gap between when work on the film began and when it was wrapped up, there were some interview bits that otherwise wouldn't have been jarring but were. The most bittersweet part of the film was the segments featuring Michel Richard (who gets an "in memoriam" at the end) talking about food and restaurants. Then there were the segments with Mike Isabella talking about running restaurants. Oh my.
In any case, I haven't been to Kensington in years, but it was cool to see the evolution of Rose's, a restaurant I've been too quite a number of times.
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DonRocks,Post in Panda Gourmet, Szechuan Specialists in the Langdon Days Inn - New York Avenue and Bladensburg Road NE
captcourt posted a post in a topic,
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DonRocks,Post in "Top Chef" (2006-) Reality Chef-Competition Series on Bravo - Now in Season 16
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DonRocks,Post in Dinner - The Polyphonic Food Blog
Pat posted a post in a topic,
The other was a Mark Bittman recipe for deviled chicken thighs, which I made cautiously, as it involved cooking skin-on chicken under the broiler. Served with dill mashed potatoes and the salad.
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DonRocks,Post in Slapfish, a California Seafood Chain in Several Area Locations
reedm posted a post in a topic,
The lobster taquitos ($6.50) consisted of flour tortillas filled with a pleasantly rich, nicely seasoned lobster mixture, and then drizzled with a spicy sauce and served with a dollop of guacamole and and vegetable garnish. The taquitos were fried perfectly, and the serving size was larger than I expected. I'd easily order them again.
I ordered the single portion of fish and chips ($9 for single, $13 for double, grilled or fried). The fish used was Hoki, which I've probably eaten before, but never intentionally. It turns out that Hoki, a white fish, is one of the types of fish used in a Filet-O-Fish. I digress. The portion was ample, nicely breaded, and perfectly cooked. The fish was served with a serving of fries, house-made tartar sauce, and a pickle. Again, very satisfying.
While I only tried two menu items, I like the fact that the restaurant offers seafood prepared a number of ways. Ford's Fish Shack, which some see as a competitor, offers a menu that centers around fried fish/seafood. Slapfish offers plenty of fried foods and chowder, but it also offers Poke bowls, salads, and ceviche. Ford's is a full service restaurant/bar, while Slapfish is a fast casual spot.
The staff was extremely welcoming and helpful. I look forward to a return visit.
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DonRocks,Post in Katz's Delicatessen, Houston Street - A Lower East Side Institution since 1888
KeithA posted a post in a topic,
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DonRocks,Post in Hummus
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DonRocks,Post in Joe's Seafood, Prime Steak and Stone Crab, a Chicago Chain at 15th and H Street Downtown - Chef Billy Klein Comes From Pulpo
Ericandblueboy posted a post in a topic,
So I ordered the 2 course lunch with stone crab claws, hash browns, cole slaw, and key lime pie. We also ordered some fried calamaris and fried shrimp.
When I did the 2 course lunch in Vegas, I was given a huge plate of hash browns, not so at the DC location - just a small scoop of seared potatoes. The cole slaw is made tableside with cabbage, relish and mayo. The seafood were great though. The key lime pie had a very thick graham cracker crust.
Brunch happy hour included half price champagne.
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DonRocks,Post in Anxo Cidery and Pintxos Bar, Multi-Partner Collaboration Including Sam Fitz, Alex Vallcorba Replaces Brad Walker, Truxton Circle
saf posted a post in a topic,
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DonRocks,Post in Bad Saint, Filipino in Columbia Heights Owned by Nick Pimentel and Genevieve Villamora - Chef Tom Cunanan is Departing
Tweaked posted a post in a topic,
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DonRocks,Post in Ruta del Vino, Owners Justin and Jessica Logan's Latino Wine Bar on Upshur Street in Petworth
saf posted a post in a topic,
We were there for happy hour on Friday, and heard from some staff that Saturday would be their last day.
No confirmation from management, or elsewhere yet.
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DonRocks,Post in Ruta del Vino, Owners Justin and Jessica Logan's Latino Wine Bar on Upshur Street in Petworth
saf posted a post in a topic,
We were there for happy hour on Friday, and heard from some staff that Saturday would be their last day.
No confirmation from management, or elsewhere yet.
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DonRocks,Post in Ruta del Vino, Owners Justin and Jessica Logan's Latino Wine Bar on Upshur Street in Petworth
saxdrop posted a post in a topic,
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DonRocks,Post in Ruta del Vino, Owners Justin and Jessica Logan's Latino Wine Bar on Upshur Street in Petworth
DonRocks posted a post in a topic,
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DonRocks,Post in Pizzeria Mozza, 2014 James Beard National Outstanding Chef Winner Nancy Silverton's Local Pizzeria Chain
seanvtaylor posted a post in a topic,
A nicely curated beer list was satisfactory. I'd come back here anytime--the pizza menu is interesting and extensive--but next time I'd be very tempted to just put in a few orders of that bread--it really was that good.
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DonRocks,Post in Bialys
elgrandechorizo posted a post in a topic,
But the bialys, and the bagels haunt me.
(I buy dozens and freeze them in Washington Post bags. 45 second defrost in the microwave, toast to just the tiniest hint of brown. Add Philly, Euro butter, or a quick lox or olive spread and a pot of Mayorga, and you're eating my daily recipe for making morning tolerable)
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DonRocks,Post in Dining in Leesburg
dcs posted a post in a topic,
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DonRocks,Post in 2 Amys, Wisconsin Ave. and Macomb Street - Great Wine, Small Plates, Pizza, and Desserts - No Longer DOCG Pizza, but Who Cares?
Tweaked posted a post in a topic,
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DonRocks,Post in San Antonio, TX
dcs posted a post in a topic,