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FranklinDubya

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About FranklinDubya

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  1. The one interesting thing with their levels is the seasoning is actually completely different each one, rather than the same base with more chili added. I think this actually makes the level II worth trying for what it's worth even though I'd normally tend to go hotter.
  2. Happy to see they started incorporating meats into their menu! Tried the lamb souvlaki pita and waffle fries last night and both were very good. Excited to try out the pork shoulder pita next time too. For me this has easily been the highlight of quarantine takeout - I just wished they offered a more convenient delivery service than Skip the Line.
  3. Regardless of skill I associated Emilie's with Kevin Tien's unique food style. I'm interested to see how it goes but like new iterations of Mirabelle and Himitsu this is gonna feel like a completely new restaurant now. The main thing I wonder is if the seeds of this were sowed a while back or whether the issues came out because of the pandemic.
  4. I know people generally complain about restaurants being too loud but with Inn I already had the opposite problem. When I ate tgere last year I got seated in that back hallway area and it was so awkwardly quiet I found it hard to enjoy my conversation because literally everyone in that hallway would hear 100% of what I was saying. Anyways I don't know if sitting in a room of mannequins is less awkward than an empty one but it certainly is an interesting idea.
  5. I had both the spicy vodka pizza and the white pizza with ramps this weekend... I wouldn't consider myself a pizza aficionado but both were the best pizzas I've had in memory. The only pizzas that I would compare them too would be ones I've had in Italy. Not sure how to describe the style - they were very thin but perfectly sturdy with a light crisp on the bottom.
  6. Got the pork ribs for takeout - even after a 17ish minute walk home... wow, haven't had them in a while but still feel like they're one of the best dishes in the city.
  7. I'm seeing carry out but not delivery yet. Hopefully added soon but I imagine there's a rush of places all trying to do this at once.
  8. You probably only have a matter of days to get takeout / delivery from a restaurant and there's certainly some cool places offering these services that normally wouldn't. *I'm on doing this for places that have stopped allowing in house dining - shout outs to Tail up Goat for leading the #shutusdown trend on social media and encouraging action from DC rather than putting the onus on the restaurants themselves.
  9. I don't care if it's gonna cost like $15+ to deliver to Adams Morgan - if I can get a pork sausage lychee bowl delivered to me I'm absolutely going to do that. I think this kind of thing is a good measure to take but not sure if it'll matter in a matter of days / weeks if we end up like Italy in a lockdown mode.
  10. The fried chicken looks overly sauced but what was wrong with it outside of that? I was hoping it'd be sort of like Himitsu's original Gochjuang fried chicken which I thought was incredible.
  11. ^Hmmm when they announced it previously I'd thought they'd said it was either 35-40 dollars per person for dinner and a drink. Maybe Sfoglina upped their pasta sizes a bit - I enjoyed the place but I remember having to order quite a bit to reach a normal meal's level of fullness in the past.
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