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About noamb

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  1. We want to second the positive review of the soup dumpling (both pork and pork/shrimp/okra). Better than anything I know of in NoVa, and at least approximately as good as last time at Bob’s Noodles 66 (which was probably about a year ago). We actually liked the pan fried (hand pulled, not +$1 Dao Xiao (?) hand cut) noodles, even though I agree that the sauce was tomatoey in an unexpected way.
  2. Had the hummus (classic) and lamb “shawarma” a couple days ago at Chinatown. A pretty mixed experience overall. The best part was the pita - very fluffy yet substantial, which I like. Hummus was pretty good with the various spices it came with, but kinda bland without. I thought it needed salt and/or lemon juice and/or garlic. There was also nowhere near enough pita, so I had to get more (at $1 apiece), and saw lots of people eating it with a spoon. With a spoon! Lamb had a pretty good flavor, but nothing like shawarma - it basically seemed braised. The chicken shawarma on someone else’s hummus looked right, but I didn’t get to taste it.
  3. A few years ago I expressed jealousy of a friend who worked near the Whitehouse because he was close to Breadline (which, despite allegedly being way past its prime, I still think is pretty good). I was completely appalled that he said “why bother going to Breadline with its long lines since Potbelly is right there.” And he’s not a millennial, so I think this problem transcends generations.
  4. For a long time I agreed with that assessment - it was our favorite (at least in the VA suburbs, which is what we can usefully sample), but the last couple of times it’s been just OK. Crispy rice salad was still great, but other things didn’t seem as good as we expected. I don’t remember details, unfortunately. Some curry, I think, probably red, and perhaps pad soon sen (off the menu, but they’ve always been nice and made it for us). I’d like to hope that it was just a one (or two) off aberration.
  5. Interesting. The report I heard damned them with faint praise by saying that they were like the ones I bake - better than many because they’re the desired fluffy Israeli style, but not really great. When I make them the puff always seems to go away within a few minutes of baking, so maybe they were just sitting for a bit before they served them?
  6. The oversight I find most outrageous is Dolci Gelato so high but not mentioning Casa Rosada, which is way better (at least compared to the Old Town Dolci location), in our opinion.
  7. I actually like the original Vaso’s quite a bit better than the King St location, although it’s less vegetarian friendly. More in the “you don’t eat meat? That’s ok, we’ll make chicken” style of Greek cooking.
  8. Apologies for perhaps slightly hijacking his thread, but does anyone have any related suggestions (12 adults, not too casual - think work related gathering, some vegetarians) in Alexandria (or National Harbor)? Needs to accommodate a vegetarian or two, several with unknown tastes (so trying to avoid too intense spicing like Indian or Thai), as well as people who actually like food and would really rather not be stuck eating someplace overpriced and mediocre in national harbor. I’ve looked through the menu for everyplace I could think of (good to mediocre) in Old Town and could barely find any that had more than one veg main, and even that often felt like an afterthought. Finally, it also needs to be open Monday (which excludes Vaso’s on King). Thanks, Noam
  9. The bartender at lunch (whose name I should probably know by now, but don’t) says they’re going to move the Lickity Split lunch to Hummingbird, apparently.
  10. A couple of weeks ago they were closed, for renovation according to the sign. FWIW we go there regularly, but only for ramen. The sushi in our experience was just ok.
  11. Maybe I shouldn't have said irrelevant, exactly, but the fact that cauliflower is a few bucks at a grocery store but ends up as a $32 dish is not meaningful by itself, unless we know the restaurant's fixed costs or the prices it charges for steak. If they charge $60 for beef (which is hardly off the charts for a steakhouse) that's just about a $30 difference in ingredients, which is not so unreasonable. My point is that comparing the grocery store ingredient price and the dish price is not by itself telling you much of anything. Maybe they have a super expensive amazing chef. Maybe they're in a super expensive hot area. If it's not worth it because the chef isn't amazing, fine. But The grocery price isn't the point. The quality of the dish (and rest of the experience) is.
  12. I pretty much agree with what you said in the second post, zgast, but my point is that the fact that it's cauliflower is irrelevant, and I wish people would stop insinuating that the prices of the dish should be proportional (in the mathematical sense) to the cost of the ingredients. How much are they charging for beef? I'm guessing significantly more than $32. If you object to the quality for the price (I.e. line cooks doing an inferior job), that's a real problem. But the price of a head of cauliflower at the grocery store (which I'm pretty sure is more like $4 even at Shoppers) isn't really relevant.
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