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dslee

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About dslee

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  1. 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.
  2. @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.
  3. dslee

    What Are You Eating Right Now?

    He is still at 2 Amys. He also bakes bread on his own on Saturdays. For updates you can follow him on instagram @ _parsonsnose_
  4. dslee

    What Are You Eating Right Now?

    Les sesame dip by Rick Cook. Nori miso butter I made at home was the perfect complement. Insanely delish.
  5. 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:
  6. 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:
  7. 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:
  8. 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"
  9. Yes, it was worth it to me. I ordered online and prepared at home as a pour over. I find coffee is much like wine. Price, value and taste is a personal decision. Elida Estate Green Tip Gesha is reportedly the most expensive coffee in history as of this posting. I took a big risk dropping $100, but it was worth trying it one time. I wanted to know what the world's most expensive coffee was all about. In my opinion, the most exceptional expression of coffee I've had to date. Super clean, highly refined and complex with intensely beautiful jasmine blossoms, delicate citrus florals and white tea. I am in no way able to speak on how this year's allotment compares to previous allotments.
  10. You may want to confirm. According to the web site: "Today, Sunday, December 2, will be the last of the Little Beast Cafe"..."As of Monday, December 3, Little Beast will open at 5PM daily." And the only day service looks like: "Starting January 4, 2019, Little Beast will be offering BRUNCH Friday - Sunday...you will still find your favorite pastries and Vigilante coffee for brunch every weekend. (Mimosas, buttercake, cruffins, breakfast sandwiches and pizza…)"
  11. @jondagle I recommend adding Colony Club to the map under "Really Good Coffee"
  12. From November 25, 2018, I am grateful to have the chance to taste the unbelievably exquisite and rare Elida Estate Green Tip Gesha. The everlasting clean, delicate finish delights the palate.
  13. From November 18, 2018, I picked up take away from Cagla Onal-Urel's Green Almond Pantry at Palisades Farmers Market to make my own "Little Little in the Middle". I presented the Red Lentil Köftesi with Pomegranate and Satsuma to be wrapped with hydroponic Red Butter Lettuce. The Romanesco Cauliflower salad is served over Smoky Eggplant spread. The Roasted Rainbow Carrots are served over Fava Bean spread. 100% plant-based deliciousness has never tasted so good.
  14. I made my introduction with Shouk's Falafel Bowl with add-on Schug, Harrisa and Hummus (not in photo). Crazy good especially with the Hummus, which takes it over the top. I can't go back to pita! Next, I look forward to trying out the Falafel Bowl with 1/2 mixed greens and 1/2 rice & lentils. Eating my veggies has never tasted so good.
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