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franch

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Everything posted by franch

  1. franch
    same. preferred Ghibellina's from the time we were there.
  2. franch
    i don't get this crazy anger you have about this place. there is literally no restaurant in the world i feel this negatively about. let alone one that hasn't opened. maybe you should disclose your ties to Kwame, since you know him well enough to say that his restaurant that isn't open is overpriced, that he doesn't care about cooking for a living, and that you are confident he has no talent or ability to execute. did he pour sugar in your gas tank a few years ago? i'm sad you think that someone who disagrees with your vitriolic opinion about a restaurant must be financially motivated. but for the avoidance of doubt, i have no such motivation. i've actually never watched an episode of Top Chef, but may watch the episode Kwame is in before my reservation. i met Kwame for the first and only time at his wing fry event. oh, i think he liked my post on Instagram too, does that count? i met Greg for the first time there too, but i think i may have run into him at Eleven Madison Park. as for the rest, trust me, you don't want to see me in a cheerleader's uniform, i'm not the owner of the Washington Breadsticks, and i'll be damned if there's Dallas or Philly sports involved.
  3. franch
    now you've gone too far.
  4. franch
    plenty of concerts cost $562 for 2, and you can buy $400 of booze anywhere.
  5. franch
    i'll take the decline in Pilsner Urquell and some other brands in exchange for having several great to world-class breweries within 40 minutes of DC and having at the bare minimum a quality IPA on tap in literally every bar in DC I have been to that serves beer.
  6. franch
    sometime after November 5th, you'll have a review here of some sort.
  7. franch
    She's a Samoyed. Bigger than an Eskie, smaller than a Great Pyrenees.
  8. franch
    hello! I was told this is where dog pictures go! Zooey Dogschanel was born in December of 2011, and we picked her up eight weeks later. she looked like a tiny adorable stuffed polar bear. g she is close to five years old now, and she's still super cute, but is a bit bigger and more serious looking now. you can follow her on instagram at @zooey.dogschanel.
  9. franch
    don, are you saying that the quality of beer available in America (let's say American-produced beer) has been subject to a "decades-long . . . decline in quality?" that's quite an astonishing claim in the face of the craft boom and indeed bubble in my eyes. in decades, we've gone from true beer die-hards who made trips to Colorado to try Coors, because that's as far east as it went, and Bud or Miller on tap everywhere to a DC Brau IPA and a couple other local beers on tap even at bland places or places not thought to care about their beer selection like dive bars and hotels.
  10. franch
    I forgot to make my first post here. I'm Justin, and I moved to DC with my wife from NYC this year. My name on the forum comes from the inventive and revolutionary condiment made by the fast food division of Madrigal Electromotive GmbH, a combination of French and ranch dressing. We are food, wine, beer, and cocktail enthusiasts, avowed Shaw Bijou cheerleaders, college football and soccer fans, and have a fluffy dog named Zooey Dogschanel.
  11. franch
    17 courses. 32 seats. 8 tables. hoping for opening weekend.
  12. franch
    does this, or any other place nearby, serve Nihari/Nehari?
  13. franch
    I agree - and honestly, if a BBQ place cares enough about their sides to do a kale Caesar well, it may also care about the more traditional sides like coleslaw.
  14. franch
    OH MY GOD PLEASE LET THIS BE HAPPENING. not particularly happy that it's on H Street NE and nowhere near me, but i'll take an Uber both ways for it. one of the BIGGEST hits I took moving from half a mile from the 14th Street location (and working half a mile from 53rd and 6th) here was the halal scene. let's bring Russ and Daughters down here for lox and i'll be on cloud 9
  15. franch
    does anyone have any feelings on this place vs. Daikaya's Izakaya? we went to Daikaya for RW recently and quite enjoyed it.
  16. franch
    this boat seems to be sinking in the middle of the Anacostia. let's go together sometime. when the lines die down....
  17. franch
    understood re: just inconvenient enough to be annoying. I need to try tail up goat! (I was underwhelmed with 2 Amys given the hype) I think "herby" "vegetal" and "spicy" are about what I mean when I mean "savory" cocktails. for lack of a better explanation, putting stuff that normally goes in food (and not in cocktails as of like ten years ago) in your cocktail makes me sad. we could not be more different in our cocktail preferences.
  18. franch
    "i'll go later", I said. "it'll always be there", I said. "the lines will die down", I said. crap.
  19. franch
    where do you live? I'm near Logan Circle and it was a little bit of a hike, but at the same time, the Uber ride was probably $7 at most. it's also very close to the Red Line for those who work downtown as well. also, with regards to the sweetness in the Ragda Pattice, it was likely the tamarind chutney -- a flavor that I'm personally obsessed with and consume a gross amount of when I eat samosas. EDIT: this isn't a knock on Bindaas, but holy crap, can we stop this awful trend of cocktail bars concentrating on cocktails with savory ingredients. I understand it for a Bloody Mary (which I also think is disgusting), but THREE OF THE FOUR COCKTAILS on the menu were savory cocktails. 75%. for god's sake. this trend makes me more unhappy than the Pickles Everywhere 2k14 trend.
  20. franch
    I went last night with my wife. Unfortunately, the menu is not online, so I am approximating what we ate. I was disappointed to see no Indian beer or whiskey after the hype that Eater and co. gave their bar offerings. I had two The Silk Road to drink. This was basically a mango lassi, but instead of yogurt, it was rum. Delicious. My wife had a Curried Away, a gin fizz with curry spices and ginger, which she didn't particularly love, and another drink I don't remember the name of that involved jalapeno, basil, and cucumber, which she liked. We had the Avocado Golgappa, which were delicious deep fried snacks with tamarind, raita, and avocado and the Ragda, which was basically everything inside of a samosa on a plate to start. Both were good, but the Golgappa would be a must order every time dish. We then split three larger plates - the Chicken Kathi Roll, a kathi roll with chicken tikka masala in it, the Pork and Pao, purportedly vindaloo pork and a roll, and the Shrimp Uttapam, a rice pancake with shrimp and veggies. The kathi roll was fantastic (how could it not be). The uttapam was really good and interesting - the shrimp and veggies were perfectly cooked and the flavors mixed very well with some sort of spicy oil. The pork and pao left something to be desired - it was tangy almost like a bad BBQ sauce and did not resemble Vindaloo at all. We also had a Spinach Paneer Naan, a naan stuffed with spinach paneer and cooked in the oven we could see from our seats. It's hard to go wrong with cheese and bread, and this was no exception. They also have a bacon cheese chili naan that I would love to try on the return visit. Service was great - our waitress was prompt and able to answer any question we had about the menu, drinks and food came quickly. Would like to try more things on the menu -- hope they add more cocktails and beers.
  21. franch
    the day I can eat that philly cheese steak for $15 any day I want is the day I am morbidly obese and broke.
  22. franch
    i'll bump this thread while Shaw Bijou remains stuck in permit hell.... his PR campaign is in full swing. he's writing a book, he was on CBS this morning, all sorts of other stuff. he hired gisell paula from NoMad as pastry chef: "Kwame Onwuachi's Shaw Bijou is One Step Closer to Opening" by Tim Carman on washingtonpost.com he did a thing in March called the "Philly Wing Fry", where he and Chef Vakiner served "100-day dry-aged wagyu beef cheesesteaks with roasted garlic aioli, caramelized onions, pickled pearl onions, and smoke provolone; tamarind-glazed confit wings with crispy garlic and chives; and waffle fries" at $15. there was a huge line, including me and my wife, who waited outside in the cold for a totally reasonable amount of time (so i told her....) a can of wine later and a bit of cold survived, it was a really goddamn good cheesesteak and wings. it was stunningly good, in fact. Chef Kwame went through the line saying hi to people, taking pics, etc. i have actually never watched Top Chef (!), so it was cool to meet him, but at the same time, i wasn't there for a selfie. i was there because my favorite server at my favorite restaurant in the world (Eleven Madison Park) told me that the Shaw Bijou was going to be my new home when she heard i was moving to DC. (turns out that Chef Vakiner was in the kitchen at EMP the night i proposed to my wife at the chef's table sort of thing in the kitchen.) i'm excited. he's got the experience from EMP, he's got the people, and he's got the funding. will it fail? maybe, it's a restaurant after all. but if anyone is going to make this succeed, he's at the top of the list. i'll be there night 1 if i can. sorry @DonRocks
  23. franch
    Sugar Shack is opening "in 2017" with a cocktail bar around 9th and U Street: "D.C.'s Sugar Shack Donuts Will Have a Basement Bar Dubbed Nocturne" by Laura Hayes on washingtoncitypaper.com
  24. franch
    have not had the chance for dinner yet, but the dim sum brunch on the weekend was really REALLY good.
  25. franch
    this one is on our list for sure. an all-star bartender from churchkey will be working there, so that's a bonus.
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