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About funkyfood

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  1. some good photos of the food here: "Salads Take Center Stage at This New Fine-Dining Restaurant" by Missy Frederick on dc.eater.com
  2. I'm surprised there's no thread for this place yet. It's a very pretty warehouse in Ivy City across the street from Dock FC. Like Masseria, it's tasting menu only, with a variety of dishes of all styles to choose from. You choose 4 5 or 6 courses, with the last one having to be dessert. Each person much also choose the same number of courses. We noticed that there were exactly 20 dishes on the menu, so the four of us decided to go 5-dish ($87) and share everything on the menu. We all loved our cocktails, which were creative and well balanced. Instead, I got two mocktails which were nice, bubbly and gingery, as mocktails often seem to be. The food had some great hits and some bad misses. The bread and herb butter were nice to start, and they brought us seconds. The best dishes included sashimi style tuna, phenomenal scallops with caviar ($21 upcharge), a beautiful summer veggie salad with tiny carrots and radishes, chicken that tasted like Convivials poulet rouge, an egg a anson mill grains soup/porridge and an outstanding braised beet dish that was so creative and delicious. We liked the duck a fair bit too. The duds included halibut that was as dense as a brick and just as dry. The tomato salad, while still tasty and pretty (I love tomatoes) had too much basalmic. I dont eat pork, but my tablemates didnt even finish it and even had to spit out a chewy piece. Sweetbreads were decent but a tad salty. Everything was exceptionally pretty to look at and instagrammable. The most notable parts of the meal, I think, were a few odd service quirks. My friend was getting dripped on by the air conditioner far above him on the roof. Upon politely bringing this to the attention of the young manager, the manager could not have been less sympathetic. It was shocking really. He said they had no spare tables and that's just condensation from a new air conditioner being used in the summer. He gruffly suggested he could help move our table a few feet, but didn't seem to agree it was a big concern. He also suggested that they had no plans on fixing this apparently recurring problem before fall. So bizarre! Unsatisfied, my friend then raised the issue with another blazered floorman, who happened to be the sommelier. He was a bit more sympathetic but also said that's kind of just how it is, though at least he apologized and brought us some cardamaro. When the bill came, we noticed that they charged us for 5 four course meals instead of 4 5 course meals, which cost $45 more total. We brought it to the attention of the sommelier, who joked "that fifth one was for me!" and went off to fix it without apologizing for the error equal to the cost of 4 extra cocktails. When the manager came by with the revised bill, he was confused about what correction had been made and did not offer an apology. Not the kind of attitude that lead us to want to come back, even if the cooking is creative and has lots of potential.
  3. That does look good but, ugh, does that golden T stand for "Trump "?
  4. This place has changed their menu quite a bit recently, and has gone higher end. Very few tacos on the menu, for instance. The food is really good though. We got chips and salsa (they've eliminated the spicy options unfortunately), two tacos romanesco, a thai influenced iceberg salad, and a coconut chicken tamale, plus a cocktail each. Everything was really great, plus they have a dog friendly patio. Bill was $100 before tip, so not cheap and I could have eaten a tad bit more, but the quality is definitely there.
  5. I hosted a 16 person bachelor party group here once and they handled it equally well
  6. Maybe the name "1000 Degrees" pushes customers away (even if subconsciously) during the summer?
  7. funkyfood

    Bitters With Life

    I tend to agree
  8. funkyfood

    Bitters With Life

    To my mind, Campari is an amaro or a bitter liqueur. "Bitters" to me (and I'm not sure) implies something like Angostura
  9. funkyfood

    Bitters With Life

    In my mind, bitters are high-proof, bitter alcohols used to add certain flavors to cocktails. Bitters bars, however, serve, generally, bitter cocktails, without citrus. I learned recently that amaro has no set definition, but people usually think an amaro must have 3 things: 1. 25-40 ingredients, 2. be bitter, 3. macerate at room temperature (as opposed to in heat or chill--which would make it a different type of liqueur whose name escapes me)
  10. Yes, sorry. Lukas is an avowed bitters fan and opened a bitters bar pop up below Smoke n Barrel last year but the setting and client base didn't really seem to work
  11. Is there any chance the new bar by Lukas will be a bitters bar? Here's hoping.
  12. Didn't see a thread on this place. They produce fantastic (mostly bitter) Italian liquers from their facility in upper Northeast DC. The best thing they do is a free tasting and tour each Saturday, where they let you taste all of their 12 products and talk about them. Pretty close to 3 Stars if you want to make a day out of it. The Sirene Amaro and Rhubarbo are my current favorite but they're honestly all delicious and so complex. They're opening a new much bigger facility (and bar!) In Ivy City later this year.
  13. I like this place and think there is a huge whole in the market for a more formal Scandinavian place. I just sent two weeks in Russia and Helsinki and think their food would sell well here, as it seems to have boomed in NY. Fresh, flavorful, and healthy... what's not to like?
  14. Espita stopped weekday lunch but All Purpose still does it. My last meal at Arroz was pretty disappointing and expensive