Deborah Lee
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Posts
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Days Won
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Everything posted by Deborah Lee
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District Space in Brookland neighborhood: https://www.districtspacedc.com/
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Cantabrian are my favorite.
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I stopped patronizing Chaia altogether after quality issues I experienced at the Georgetown location during the time the Chaia team was ramping up for Chinatown opening. No desire to even try Chaia Chinatown.
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Don't go. I stopped patronizing restaurant brands that have over-expanded or are high volume over consistent quality. I am loyal to smaller restaurants that don't compromise and consistently deliver thoughtfully composed brilliant dishes with impeccable ingredients and exceptional execution.
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So close, but not Rose's. Grandmother's cheese crackers are Eleanor's Cheese Crackers. And Rose's menu does not change as often. Yes, Ellē
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Great guess, but neither Momofuku CCDC or Bresca. 80 percent of the restaurant's dinnerware is vintage china. The restaurant is named after one of the owner's late grandmother, whose cheese crackers appear on the menu. This is my current favorite preparation of duck since my last favorites at Spoken English (Chef James Wozniuk) and Hazel (Chef Rob Rubba).
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Great observations. The whole duck, dry aged for 21 days with crispy skin was presented as a ssam platter with Lollo Rosso, Sliced Apple, Charred Onion, Black Rice and Kimchi Ketchup (not in photo) The duck appeared twice so far as a Dinner Special at a DC neighborhood restaurant where the Chef changes the menu often. ‘Grandma chic' is part of the design concept. As a walk-in customer, I was seated at the counter opposite the bar, which was already full. And the dining room was completely booked on a Saturday evening. One of my top favorite restaurants in DC.
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Cara Cara Orange + Agostino Recca Anchovy Fillets in Olive Oil with dashes of Japanese Shichimi Togarashi
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In February 2019, where did I dine?
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{continued from previous post} PAN-SEARED SCALLOPS Saffron-Carrot Puree, Vanilla Truffle Jus, Baby Carrots, Fava Beans, Carrot-Top Salsa Verde CAROLINA GOLD RICE Cacio e Pepe Nettle Purée, Morel Mushrooms, Shepherd's Delight, Crispy Nettles
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- Capitol Hill
- Eastern Market
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On Saturday, March 30, 2019, my dining companion and I enjoyed an extraordinary evening celebrating the arrival of Spring with phenomenal creations by Chef Andrew Markert at Beuchert’s Saloon. Every dish was so delectable we didn't want the evening to end. New Spring Menu is one of the best in the city right now. Exceptional hospitality, bar service and the brightest Springtime vibes. Dishes appear in the order we were served: SPRING DUG ROOT Lemon-Whipped Ricotta, Miner's Lettuce, Toasted Oats, Rhubarb Jam SCALLOP AGUACHILE Shiso, Strawberry-Verjus Ice, Black Lime, Cucumber, Fresno Chile SMOKE TROUT TOAST Cultured Butter, Chive, Spring Radish, Sesame, Pickled Chilies CRISPY BABY ARTICHOKES Ramp Gribiche, Porcini Powder, Candied Lemon, Garlic Chips SWEET PEA CAVATELLI Scallions, Dill, English Peas, Crispy Capers, Rock Shrimp, Tarragon Crema XO GRILLED LAMB RIBS Shiso, Red Chillies, Puffed Amaranth, Fermented Garlic Honey, Cilantro PORK MILANESE Cured Egg Yolk, Lemon, Pickled Onions, Tonnato Sauce, Petit Arugula WHITE GAZPACHO Toasted Almonds, Grapes, Pickled Fiddlehead Ferns, Black Lime, Cucumbers, Sour Dough Croutons BISON TARTARE Onion Jam, Buffalo Ricotta, Mustard Seed, Petit Celery, Rye Toast FOIE GRAS Strawberry Sofrito, Pistachio Jam, Wild Rice, Black Pepper Shortbread {continued in second post}
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- Capitol Hill
- Eastern Market
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Don, how was your meal at Chloe? When was the last time you dined at Chloe? And how does your recent visit compare to your last visit?
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Eric Shu-Pao Wang, GM & Co-Owner of Toil Moli
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A Burmese Restaurant From the Toli Moli Team Is Coming to H Street: Thamee, meaning "daughter," will replace Sally's Middle Name
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Hi Lisa! Thank you for your kind words. It was such a pleasure meeting you! We are kindred spirits in love with Cagla's cooking. Her magical touch is incomparable. I look forward to sharing a meal with you again!
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- Mediterranean
- Vegetarian
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BASTA by Shouk inside Union Market DC debuts a new menu item. The BEST Falafel Hummus Bowl in the city. So delicious.
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Fellow food friend, Beth Lang dined at Reverie last night (02.01.2019) as well. This is what she had to say about the Scallop Crudo, the Mushroom and Lovage. She also enjoyed the Burger, which brilliantly pays homage to the Big Mac. A personal favorite of mine.
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You are welcome. For me, I choose Shouk every time. For Mexican and with vegetarian options, I'm waiting for Amparo Fondita from Christian Irabién Gamboa to open at La Cosecha, the new Latin American Market in Union Market District. Article by PoP: La Cosecha “mercado. arte. cultura | Opening Summer 2019” in Union Market. Last Summer, I visited Christian Irabién Gamboa's insanely delicious pop-up 9 times in a 8-week period at District Space. Lots of Seafood and Vegetarian offerings. Tortillas made with nixtamalized organic heritage corn by Manos de Maíz is a revelation. The BEST and only Mexican food I will eat in DC to date!
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The Shawarma is NOW available at BOTH Shouk locations: Mt Vernon Triangle and Union Market District. BASTA by Shouk inside Union Market is currently serving ONLY Falafel.
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UPDATE: SHOUK's Oyster Mushroom Shawarma is no longer available at BASTA in Union Market, but currently available at both SHOUK locations.
- 81 replies
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- Mount Vernon Square
- Convention Center
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For me, Reverie is the most exciting restaurant opening of late. In my opinion, this quote from Charles Mingus best describes the genius of Johnny Spero. "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity." - Charles Mingus One day I hope to secure a reservation for the Chef Tasting Menu: “Friends of the House” by reservation only: With Pay-What-You-Can Seats, Reverie Will Hand Diners a Blank Check
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On January 17, 2019, Shouk debuted BASTA, an Israeli street food stand in Union Market. BASTA is offering 2 menu items: Shawarma and Falafel. Both can be served in a pita or in a bowl with rice & lentils or mixed greens. Shawarma is a NEW menu item and a true game changer. So crazy delicious that it surpasses the meat version. I could eat this every day. The photo below shows how It is brilliantly composed of Oyster Mushrooms, Pickled Green Cabbage, Cucumber & Onion Salad, Arugula, Tahini in a bowl with my choice of fresh mixed greens + add-on Schug. Chef Dennis Friedman is genius!
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- Mount Vernon Square
- Convention Center
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Lunch - The Mid-Day, Polyphonic Food Blog
Deborah Lee replied to Anna Blume's topic in Shopping and Cooking
Saturday lunch at home. Salad of Organic Baby Red Butter Lettuce, Radicchio, Mâche Rosettes, Asparagus, Black Radish, Path Valley Farm Eggs, Ortiz Ventresca White Tuna Belly in Olive Oil, Scalia Anchovy Fillets, Vinaigrette of Meyer Lemon, Mural of Flavor, Maille Dijon Mustard + Old Style Mustard and topped with freshly cracked Tellicherry Peppercorns. -
@DonRocks James Wozniuk is NOT the chef at Yangs Hot Pot. He is only at Maketto. I reached out to James to ask for myself when the announcement was posted on December 7, 2018.
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He is still at 2 Amys. He also bakes bread on his own on Saturdays. For updates you can follow him on instagram @ _parsonsnose_
