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jca76

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About jca76

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  1. we've been rooting for johnny spero since suna, where we had one meal during its short tenure that hinted at the chef's potential. we had three very good meals at reverie in the last year, and have been keeping an eye on the take-out options since the beginning of the quarantimes, eager to support the restaurant. given that we don't eat meat, this past week's reverie at home for 2 seafood menu was our first opportunity. the highlights: the bay leaf custard topped with jewel-like red currants was silky textured, herbaceously not-too-sweet, and brightened by the acidic pop of those cur
  2. the bf and i also did the whole bass dinner this weekend (on sunday night) and agree with marty that it was excellent and an excellent value. unfortunately for us pescatarians, the "family style" meals, which replaced the more diverse a la carte menu when the patio opened, have for the last few weeks been exclusively meat-based. i actually emailed the restaurant earlier in the week to ask whether they would have non-carnivorous options at any point, and within about ninety minutes received an email that the bass was available (which it definitely hadn't been earlier that morning). unclear w
  3. the bf and i ate here three times in the approximately two weeks between albi's opening and the beginning of the quarantimes, and we've done take-out at least half a dozen times in the months since. for us, it's easily the most exciting new restaurant opening in dc of the last few years. a number of items on the current menu are new since our last order two weeks ago (which means we're due for another night of take-out!), but anything that sees the grill/hearth is probably worth trying (grilled fish, umami-rich mushroom skewers, probably the best baba ganoush that i can recall), seasonal veg
  4. but that's exactly what makes it so impressive -- they're accomplishing that with tofu! (as a pescatarian who remembers meat as delicious, a successful facsimile of a meat dish manages to evoke the satisfying textures and flavors that are often difficult to get in vegetarian dishes.)
  5. from my stalking of the menu to check for new items, it seems like the menu updates intermittently over the course of the afternoon. there have definitely been days where one pizza sells out but another option is added later in the afternoon that wasn't on the menu initially, so it's worth checking back. also, they space out pizza orders and you can select pick-up time (unlike orders that don't include a pizza), so no need to wait until you're ready to come pick up to put in an order.
  6. i would argue that they are the third and fourth best, although it's an honorable bottom half of the ranking. i think the tofu gyro was the tastiest thing i ate in 2019 -- not necessarily the "best" or most creative or difficult-to-make -- but the dish that was the most deliciously satisfying, which i could eat indefinitely. being able to eat it while stuck (mostly) at home has been a small bright spot in the last week. and the celeriac reuben is also pretty great.
  7. Do you mean the gyro? It's made with tofu skin, not mushrooms. I didn't notice a particularly charred smell (we ate it last night). For anyone who did the Happy Gyro tasting either time last year, fyi, the take-out gyro is a little smaller, I believe, but still absolutely delicious.
  8. the bf and i had a spur-of-the-moment dinner at annabelle last night. the makeover of the old nora space is lovely, although i do find kind of funny/sad that notwithstanding what i assume to be a target clientele of older, more formal diners, rows of tiny photography-friendly lights above the tables are apparently de rigueur these days. the wine list is very classic, the cocktail list only slightly less so. the sancerre and chablis by the glass were both perfectly satisfactory exemplars. a scofflaw* cocktail was good, but the pencillin was surprisingly mediocre -- quite sour, with very lit
  9. a close friend and i went to rose's on monday night (which was where we first met at a group dinner about five years ago), and after my last few visits, i'm just not that into it anymore. (i've eaten there literally dozens of times since they opened, and it used to be one of my favorite places.) less innovation -- we ate many of the same dishes more than three months ago -- and less balance in the menu, which skews heavy. (is it my imagination, or is the menu also shorter than it once was?) we showed up at around 8:00 p.m. and were quoted an hour wait. our your-table-is-ready text a
  10. the bf and i had dinner at mama chang on christmas, and happily, all three dishes were excellent. (we, too, have experienced disappointingly inconsistent meals at his restaurants, although i've never had one that i'd call truly bad.) green beans with pickled cabbage did not have the discernible chunks of cabbage that i'd expected, but the whole dish was wonderfully garlicky, very umami, well seasoned, and the beans maintained a good crisp texture. as noted above, the dry fried cauliflower was very good. similar to the dry fried eggplant that we routinely get at his restaurants, it was well
  11. i believe we've discussed this in the past, but little serow exceeds the bib gourmand price cap and is therefore ineligible (although i think that it should have a star anyway, and komi more than one). the omission of 2 amys from the bib gourmand list is ridiculous.
  12. i'm pretty sure the pizzas are in addition to everything else, although i'm not entirely sure how they're doled out. my impression is that they lack the capacity to make them a standard part of the menu for everyone, unfortunately.
  13. second the rave for happy gyro! i've never been to chicago diner or fare well, but to me it's basically vegetarian greek little serow. (if johnny and anne want to open this concept as a third restaurant, i am so there for it.) as washingtony notes, the mini black walnut taco is playing on some serious childhood nostalgia vibes. think ground beef texture -- how do they do that with walnut?! -- shredded iceberg lettuce, crunchy shells, old el paso seasoning. the souvlaki was two bites of excellent umami, layers of crispy-edged mushroom with a bit of chew in the center. the beet "morc
  14. it's been about five years since the bf and i went to the inn, but our impression of the ambiance was that it wasn't to our taste. it's a bit too ornate/stuffy/like the home of my fictional very-rich-and-slightly-eccentric spinster great-aunt. perhaps unsurprisingly, we also aren't fans of the old school european service/ambiance that michelin seems to favor; our tastes run much more to the komi/copenhagen model of fine dining, where the service is warm, the decor is minimalist, and the (interesting!) food is the star of the experience. (not only do i not care about a white tablecloth, i ac
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