jasonc
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Everything posted by jasonc
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Word on the street is that the pho 75 in Rosslyn has slipped considerably over the past year? Can anyone corroborate this story? -
Good call on Toronto Dave! I knew I was forgetting an East coast city. Some of the best Sichuan food I've ever had in Toronto.
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I'll have to take your word for it on that Shanghainese place, but when I posted a few months ago asking about a place for good xiao long bao, the consensus was that it was pretty much nonexistent in the DC area. Now this is just my opinion, but when I was in Shanghai, I found these soup dumplings to be pretty much the epitome of my culinary experience there. They were everywhere, full of flavor, and the pure physics of them were mind boggling. If they indeed are so impossible to find in the DC area, then your assertion that Shanghainese is readily available is suspect. I'm also suspicious about ordering hunanese at a place called Peking Palace, for obvious reasons. It's also important to note that you listed a handful of places spread over a large area. You are right that this is quite a tall order, and DC isn't bad compared to the rest of the East Coast. But I do think the demand for regionally specific Chinese cuisine is there, as we saw with that Chang guy. And if you all thought his Sichuan was hot, then boy you are going to love authentic hunanese.
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I disagree. I have found DC's Chinese scene extremely lacking, except for Cantonese, which is pretty well represented with some top notch dim sum, noodle and congee joints. There might be one or two good szechuan places, but depending on where you live, it could be quite a hike. Shanghainese is virtually absent, and i've found the Taiwanese places (a&j) very lacking. Hunanese is also impossible to find. The peking places you mention in Falls Church are also poor imitations, especially wrt the crispiness of the skin. If I'm in the DC area and fancy east asian, it's vietnamese, korean or thai for me.
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Sounds like the principal-agent problem in full effect. I'm sure the owners of the business would love your money, but some of the staff would rather not work as much and/or enjoy being bitchy.
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Link?
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that is kind of a strange name for a sichuan restaurant. good thing i read this post or i would have never pegged it as such!
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I tend to agree with you Michael, that there should be a substantial amount of time between a restaurant's opening and review. Unfortunately, where I live there isn't a dominant paper like the Washington Post that can afford to wait it out. There are two daily newspapers and several weekly rags that all employ somewhat popular restaurant critics. As a result, three for four of them will often publish "reviews" of a high profile restaurant that opened a week ago. One can only assume that these reviewers visited on opening night or a couple of days afterwards. None of them want to be "scooped," and it leads to reviews that are helpful to no one. As you say, restaurants evolve and this is an extreme example. I doubt a single meal in the first week of operation is ever a reliable sample, indicative of what is to come. Then there is the other issue of none of these papers having a budget that allows multiple visits. I hate it but it's a product of the market here and I don't see it changing anytime soon.
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It sounds like your client was Michael Scott from The Office.
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I don't know, sounds about like what I'd expect from a place with no kitchen. And I'm assuming this place doesn't have one.
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Are there any good places in the area for Shanghainese soup dumplings (xiao long bao)?
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It's pretty much been nailed here already. What I've been drinking a lot of lately is tangueray, dry vermouth and a dash of bitters. i've been playing around with different bitters - regans' orange is good, but i've been messing around with peychaud's and fee's. maybe not the classic, but i will report back when i decide on what i like best. i would like to try some other gins, but unfortunately liquor is ridiculous expensive where i am, and i'd rather not be stuck with something i don't like.
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Fine, I'll handle that. In other words, you don't like martinis.
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I tried Diego in May of 2006 and it was pretty good, especially for the price relative to other restaurants in the MGM and Vegas in general. I had a braised pork dish with some kind of habanero salsa. They don't shy away from spicy and bold flavors, which is nice. Strong margaritas as well.
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I thought it was juniper berries that do the mouth numbing, not the peppercorns. And about that meat and noodle dish, were they dan dan noodles?
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Yes, but the careful reader will note a blaring factual error in the review. The devilishly good eggs are not a Hartzer creation, but a Landrum original.
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During its existence it stood out as one of the best, if not the best burger in the ara. If memory serves, Landrum used various steak trimmings to put it together. there was a lot of chatter about it on one of the message boards.
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avoid the hardware store at all costs, unless it's just to pick up a pie. the food there is terribly misguided, uninteresting, over-priced pub fare. do try out continental divide on main st.
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Sushi Kappo Kawasaki - Closed.
jasonc replied to B.A.R.'s topic in Washington DC Restaurants and Dining
seconded. i can't wait to hear what happens next! -
what about good ol' rocklands? i've always had good barbeque there. you are a good person for taking your boyfriend for ribs on his bday.
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They could solve this by using a sugar cube instead. i do it all the time - no grit if mixed correctly, and it's more of the traditional way of making it.
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Hi gang, I'm eating my way through China right now, thought you might be interested. i'm documenting it on my blog: http://www.eatvancouver.net
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I imagine you guys saw the aforementioned Regan's, along with Fee's and Peychaud's. I'm anxious to try this place out - and Mrs. BLB, it's not surprising that you found these cocktails to be quite strong, as prohibition era cocktails often are just that. They work with the natural flavor of the liquor, instead of hiding it among various mixers as more contemporary ones do. The revival of classic cocktail mixing in Washington is indeed good news!
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Buca di Beppo, Dupont Circle and Gaithersburg
jasonc replied to Barbara's topic in Washington DC Restaurants and Dining
I don't know who to believe when I read this hard-hitting report from the Palm Beach Post, entitled Italian Eatery Serves Great Food. -
Hi all, I'm taking my girlfiend to vegas for her birthday this coming weekend, and on Sunday night I'd like to take her somewhere nice, since it's that's her birthday, but the tirp is costing me a lot, so price is unfortunately an issue. I'd love to get out for under 250, including wine/tax/tip. any ideas? Thanks! -Jason
