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About dslee

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  1. 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.
  2. 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!
  3. 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.
  4. 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
  5. 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!
  6. 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.
  7. @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.
  8. He is still at 2 Amys. He also bakes bread on his own on Saturdays. For updates you can follow him on instagram @ _parsonsnose_
  9. Les sesame dip by Rick Cook. Nori miso butter I made at home was the perfect complement. Insanely delish.
  10. continued from the previous post: Braised Local Elysian Fields Lamb with Hummus + homemade bread Elysian Fields Lamb Meatball Sub with homemade Potato Chips (with close-up photo) the pickled chili is a brilliant accoutrement that provides both acidity and a little kick of heat without overtaking the meatball sub. I loved alternating bites of meatball sub, pickled chili and potato chips in this order. The meatballs are perfectly spiced and contain currants and pine nuts. The homemade bread is baked fresh and perfectly toasted in the oven. So darn delicious! Tomato + Goat Cheese + Pesto Sandwich on homemade bread with Watercress Salad Butternut Squash + Goat Cheese Tart with Arugula Salad Elysian Fields Farm Lamb Shank with Potato Purée (Dinner Special) Chocolate Cake with Whipped Cream (Dessert) Apple + Pear Tart (Dessert) *Ceramic dinnerware is beautifully crafted by Katie Aldworth of Georgie Lee. Click on any of the thumbnail photos below to see the enlarged version:
  11. Since November 20, 2018, I have dined at the counter at Green Almond Pantry five times. Every meal has been truly a delight. My initial impression is that the dishes are thoughtfully composed and executed with lots of care. Ingredients are impeccable, treated respectfully and allowed to shine with minimal fuss. Flavors are so well balanced and precision of execution is mesmerizing. Simple yet complex. Chef Cagla Onal-Urel's exquisite touch cannot be replicated. Lunch Specials are updated daily and can be packed to-go. Keep in mind some dishes have made only a one-to-two time appearance on the menu so I highly recommend that you take your time to carefully make your selection and don't hesitate to ask your server any questions. To-go Dinner Specials if already prepared can be served at the counter upon request and at the discretion of the Chef. Below is a list of dishes I have enjoyed (not in any particular order of preference): Puntarelle Salad with Anchovy Dressing + homemade croutons Tardivo, Farro + Beet Salad with Citrus + Balsamic Local Leek + Goat Cheese Tart with Root Vegetable Salad Puntarelle Tart with Goat Cheese + Egg Roast Pork Tonnato with Arugula + Radish Salad Tuscan Bean Soup Click on any of the thumbnail photos below to see the enlarged version:
  12. Green Almond Pantry is currently open Tuesday through Saturday for lunch service from 11:30AM to 3:00PM and until 7:00PM for take-away of Market and Dinner Specials. Counter seating is limited to approximately 8 seats. Lunch Specials are also available for take-away between 11:30AM to 3:00PM. Here is the article in the Washingtonian: Shaw Now Has a Lovely Vegetable-Centric Mediterranean Market and Restaurant: Former Etto head chef Cagla Onal debuts Green Almond Pantry I recommend following Green Almond Pantry on instagram for the latest updates. Below is the daily menu from a visit on December 1, 2018:
  13. Elida Estate Green Tip Gesha is reportedly the most expensive washed coffee in history as of this posting. According to Sey Coffee, "This coffee sold for a staggering $661/lb at the auction this year"
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