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clam (32/123)

  1. wow, that's one of the most ridiculous rationals I've read on this board, and a lot of ridiculous things have been posted on this board over the years. Was the Laboratorio experience cheapen because Roberto served kick ass roast pork sandwiches from the same space during lunch? That's just silly. How many times are you going to modify your posts? As I had politely mentioned earlier, the concept does not appeal to me personally. Ridiculous or not, that is my opinion. I enjoy a falafel and a fried chicken sandwich just like most people on this forum. Also, just like many of you here, I have traveled extensively and eaten at some highly coveted restaurants (Michelin and not) throughout the world. For a price of $250 a person, most (if not all) high end restaurants in Europe and Asia will be fully committed to their lunch/dinner service only, where an almost identical menu is served. I hope P&P is a massive success (Sietsema's just published WP review seems to suggest it will be) and will be trying it in the near future. The overall inexpensive cafe/expensive restaurant concept is a bit too casual for my liking, however.
  2. I am not surprised at all; potential diners like me are approaching this place with trepidation given Chef Silverman's penchant for "southern/comfort" cooking. For $250 a head, I first want to see the menu and hope that it includes the likes of caviar, foie, wagyu, etc... The fact that P&P operates as a morning cafe serving fried chicken sandwiches also cheapens the brand for me personally.
  3. Dined at the Wilson Blvd. location last Thursday. Everything was relatively tasty, yet nothing was memorable. The hummus was fine, although a bit too smooth for my liking. The bread that came with it was a bit underdone and doughy. The horiatiki salad (garden salad with feta) was very fresh. The roasted cauliflower was tasty, although I prefer the Graffiato version better. The acidity of the dish was nicely counterbalanced by the plump raisins, though. The charred octopus was disappointing without any charring and I did not enjoy the puree underneath it. The cumin marinated chicken souvlaki was well grilled and juicy, although I did not get much cumin in the flavor. My wife enjoyed the cabbage slaw on the bottom (I thought it was just random cabbage but can't argue with a pregnant woman). The lamb meatballs tasted better the next day, tasting very cumin-y when they came out piping hot. The service was fine. I think that after all these years, Zaytinya is still doing this type of "Eastern Mediterranean" food better.
  4. Mrs. and I had brunch here a few weekends ago. Overall, the place was kind of empty on a Sunday. We started with 2 of their house-made doughnuts (one resembling a chocolate churro and a strawberry-lavender (if I am not mistaken) doughnut), both of which were outstanding. It all went downhill from there. My "shrimp and grits" were downright terrible: the "creamy provolone polenta grits" were anything but creamy, topped with 4 small, previously frozen shrimp, undressed greens and 2 overcooked eggs. Besides the microscopic portion, the dish was shockingly bland. When I asked the manager if the clumpy grits were supposed to look like this, he said "yes, absolutely." My wife's burger was above average with a nice char to it, although the kitchen forgot to add fresh onions per her request. Our server was entirely indifferent to us (his tip reflected that).
  5. I don't like cookies (I also dislike cupcakes, but that's another story), but the Alfajor sandwich cookie tasted incredible and melted in my mouth. My pregnant wife, for whom these were meant for, looked at me in dismay. I would come here just for cookies alone. Let's hope vehicles leave this place one.
  6. Probably the best tasting Russian food in the area (the Russia House and RusUz included). Everything tastes fresh and homey for those of us who grew up eating this type of food, and, believe me, that's a good thing. I would suggest making a reservation for their Sat./Sun. brunch ($35) to get the real experience of what the Russian cuisine has to offer. Would personally abstain from eating late dinner there because the top floor turns into a dance club after 9pm, unless you are into this sort of thing. The main gripe is the cost as Russian food, generally inexpensive to make, should not cost an "arm and a leg" simply for being a novelty item.
  7. You incorrectly concluded that to me "wok hei" is just "charring." It is much more than that, obviously. Hakkasan, for example, has a whole section of its website dedicated to "wok hei" ("Wok Hei, or the 'Breath of the Wok'") so it must be important. I am just trying to find a local place that does it "right".
  8. Not sure. Here is a description of "wok hei" from Wikipedia, for those interested: https://en.wikipedia.org/wiki/Wok#Wok_hei
  9. Thanks, Don. As you mentioned, proper "wok hei" is very tricky to get right, and it is often used as a measure of a Chinese chef's skill. The extreme heat and the age of the wok impart a very smoky flavor which works best with beef, in my opinion: small pieces are seared briefly in extremely hot wok with other ingredients which gives them that charred, smoky flavor while still allowing the meat to be cooked to proper temperature. Fried rice is another great example, with the inherent smokiness and a bit of charring on the outside.
  10. So many Chinese restaurants are missing the "breath of the wok" where dishes come out tasting sauteed without the proper aroma and/or char. Would appreciate some recommendations of Chinese restaurants in DC/VA that utilize proper wok techniques and have the unmistakable "wok hei."
  11. Mrs. and I would be interested if this is still "in the plans"
  12. Wife and I ate here last night. I don't understand all the praise this restaurant keeps receiving. You could probably get the same Thai fare in Des Moines or Tampa, neither location well known for its authentic Thai food. The setting and the menu are quirky and even somewhat charming, the service is adequate, but the food average at best. The Num Tok, which is described as "Grilled steak thinly sliced with chili, onion, cucumber tossed with spicy dressing" was an absolute disaster. What came on the plate was boiled, smelly beef that was not grilled tossed in lime and fish sauce dressing with loads of onions. The aforementioned chilis and cucumbers were altogether missing from the plate. The wife, after trying it, refused to eat it. The Kaw Pow Fried Rice was fine as was the Pad Thai (the portions here are very generous but both dishes were very "one note" after a few bites), but the memory of the stinky salad will forever linger in my mind...
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