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About reedm

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  1. The pictures are crappy. Lesson learned, converting high quality "live" photos to stills, and then reducing the size does not make for good photos.
  2. The chefs pictured on the home page are gone? https://www.blueoceanizakaya.com/ The website has been updated, and the menus are different. Sorry to hear about your experience.
  3. I haven't been back since I moved from Fairfax. I certainly had mixed experiences there. What's going on now?
  4. Outstanding cocktails: Prophecy & Insight (Smoky and bitter), Utopias are lived on Islands (Tropical, spicy; dehydrated pineapple is on top) Elegies on Brambles (Refreshing and tangy) Smoked Chioggia Beets (Smoked tofu, cucumber dill cream, capers, red onion); reminded us of bagels and lox. Pastrami Spiced Carrots. (White bean sauerkraut puree, pumpernickel, smoked mustard) We used the items to make small open faced "sandwiches". (Not the cornichons) The namesake dish; Fancy Radishes. (Roasted and faw radishes, yuzu avocado, shiso, smoked tamari) So similar in taste and texture to a perfectly cooked scallop. Heirloom Tomato "BLT" Toast. (Basil goddess, crispy shitake, little leaves). Reminded me of Geoffrey Zakarian's BLT recipe. Delicious. Peruvian potatoes. (Aji amarillo, cilantro, peanut, dried olive) This was a hearty dish, with the spicy kick of aji amarillo. Za'atar Grilled Summer Squash. (Zhoug, whipped lemon tahini, pistachio) This was a unanimous favorite. Wonderful spices, textures, and flavor. Spicy Dan Dan Noodles; (sichuan pepper, five spice glazed mushrooms) Wonderfully spicy! Seared Maitake Mushroom (Celery root fritter, grilled celery salad, smoked remoulade). Crispy and smoky. Strawberry Shortcake. (Minus a bite) We ordered two additional desserts, but I don't have pictures. All of them were outstanding.
  5. We enjoyed a phenomenal meal at Fancy Radish this past Saturday. The entire experience was superb--cocktails, wine, food, and hospitality. I'd rate it as one of my top 10 DC restaurants. I had read the cocktails were wonderful, and my expectations were exceeded. Really great riffs on classic cocktails. Between the three of us, we nearly ordered the entire menu, and each dish was excellent in its own right. The flavors are amazing--how they coax flavors reminiscent of the best BLT, salmon with lox, scallops, etc. from vegan ingredients is amazing. (For those of you who have been to Chloe, you'll understand me when I say that I think this is what Chloe might offer it it were a vegan restaurant.) The restaurant is small, so I now understand why reservations are hard to come by, particularly for groups of three or more. That said, the full menu is available at the bar (as an incentive, some dishes are available at the bar only). Happy hour is supposed to be excellent as well. I'll add some pictures when I am able to overcome my lack of technical skills and motivation. 🙂
  6. I made the queso from the Lisa Fain's Homesick Texan recipe, and I remember it to be quite excellent. The recipe on the Serious Eats site was created by Lisa as well. (The recipes are quite similar). As a native Texan, I'll admit I crave good queso now and then. Chuy's version does the trick, and the standby velveeta and rotel version does as well.
  7. Well, the Leesburg Costco had packer briskets today. Trimmed as well as untrimmed. So confused.
  8. I'm looking for a source that sells packer briskets. Costco used to sell them, but no more. Local would be fine, and I'm fine with buying them online as well. Cheers.
  9. Don, As long as it doesn't involve coding, formatting, etc., I'll be glad to help out a few hours per week. Mike
  10. Thank you for the suggestions!
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