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mbalaver

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  1. mbalaver
    I'm going to dinner in NY tonight, preferably in the Village, and am so disappointed to find out that Bellavitae closed. Any recommendations for restaurants nearish NYU? We're open to types of food, though others might be joining us so we should probably avoid anything with eye-popping prices.
  2. mbalaver
    I haven't been that bowled over by dinner at The Source, particularly given the prices, but I love having wine and snacks in the lounge. I'm particularly taken with the tempura green beans. They don't quite qualify as new food (like the palak chaat at Rasika), since I've seen plenty of vegetables get the tempura treatment. But they are surprisingly light for fried food and have a wonderful flavor. That said, a little goes a long way. My brother and I popped in after the Rally to Restore Sanity and were still hungry after the green beans, sliders (which put the mini in miniburgers), and the always good spicy tuna tartare in a cone, so we ordered another batch of green beans. Halfway through we realized that was too much of a good thing. Though it didn't stop us from finishing them off.
  3. mbalaver
    Thank you both for the suggestions. I ended up having success close to home, at Biagio in Adams Morgan. I saw on their website they carry Italian chocolates, so I figured I'd make do with something similar, but it turned out they had just what I needed: Domori gianduiotti from the town of None, just south of Turin. They were delicious. I'll check out the selection at Bella Italia next time I'm up in Bethesda. Also, Dolcezza (at least at their Dupont location) carries Guido Gobino's crema gianduja, a hazelnut/chocolate spread -- a higher end version of Nutella. I haven't been able to convince myself to pay the $20 for a jar of it yet. By the way, I learned while preparing my presentation that the chocolate/hazelnut combination was created in the 1800s, when due to a naval blockade cacao from the New World was in short supply. Chocolatiers in Piedmont (where Turin is located) took hazelnuts, a local specialty, and ground them and added them to the chocolate to stretch it out and meet the growing demand for chocolate candy in Italy. Necessity/invention.
  4. mbalaver
    I'm surprised to see comments about Inti going back to 2007 -- I never even noticed it until recently. I heard that they have a nice garden in back, so went to check out the menu after popping into Biagio across the street, and saw a suspension notice in the window. Does anyone know what the story is?
  5. mbalaver
    I'm doing a presentation in Italian class Monday on chocolates and chocolate shops in Turin (aka Torino). It seems unfair to show slides of chocolate candy and not bring some in to share with my classmates. Does anyone know whether any chocolate shops in the area carry chocolates from Italy, and particularly Turin? I'd love to find some gianduiotto , a chocolate hazelnut candy. The teacher also asked me to cover bicerin, a drink made popular in Turin that layers espresso, hot chocolate, and whipped milk or cream in a small glass. Bonus points for anyone who knows if there's anywhere around here that carries it. I found a NYT article published during the 2006 winter Olympics that discusses the drink and mentions that "One of the few places in the States offering bicerin is Laboratorio del Galileo in Washington, where Roberto Donna, the chef, spikes it with rum and serves it as a predessert. It's his most requested recipe." I wonder if there's any chance of seeing that at the new Galileo.
  6. mbalaver
    My volunteer group is working around 1st and O Streets, NW tomorrow and I'm planning ahead for lunch. The criteria are close. quick, inexpensive (the group nixed Moroni & Bros as too expensive when we were working near there), and able to accommodate six to eight people who've spent the morning tearing apart a deck under an August sun. Any suggestions? Does Big Bear Cafe serve food and, if so, can they handle that many people at once? Another options might be Litteri, which I've been wanting to go to for ages -- I assume that would mean bringing sandwiches back to the site. Taylor might also be a possibility. Am I missing anything?
  7. mbalaver
    I had a truly great meal at Birch & Barley tonight. I had the venison, which is now (or at least today was) accompanied by braised red cabbage, potato puree, and cipollini, not the wild rice GennaroE had. The venison was tender and paired very well with the sides. I'm not a big meat eater generally, but I gobbled all of this up, except for the slice I swapped for a taste of my friend's crispy wild striped bass, with baby fennel, artichoke, sunchoke, and olives, which was also delicious. We rounded out the main courses with maple glazed brussels sprouts, which were a good accompaniment to the venison, though they were a bit sweet (not surprisingly, I suppose). For a starter we shared the Arctic char tartare, which was nice and light and flavorful, and I loved the accompanying sesame crisps, though would have liked a few more to add more crunchy bites to the dish. Our server, Adam, was great. The highlight was when he swept in just before the char tartare was served with a small glass of a light beer because he realized that the dark beer (the Gouden Carolus, I think) he recommended for the venison would overwhelm the fish. Now that's service.
  8. mbalaver
    Can anyone comment on how big the dining room is and how fast the service is? My volunteer group is working on a project nearby for a few weeks and this seems like a good lunch option, if they can handle a group of 6 to 10 slightly grimy people hoping to be in and out within an hour.
  9. mbalaver
    I went last night with a couple of friends and tried a bunch of dishes, most of which were hits. The serrano ham flatbread was crispy with a bit of goat cheese, a thin slice of ham, and an equally thin slice of cantaloupe, topped with arugula dressed with a tangy lime-based dressing. A nice combination of flavors and textures. So was the tuna ceviche, with its creamy coconut, pineapple, and spicy "sauce." I'm not a big calamari fan, but went along with the group on the masa-panko calamari dish, which even I liked -- the calamari had none of that off-putting rubberiness. Two of my favorite dishes were the crunchy wok-fried okra, which was crunchy (as advertised) and a little spicy, without the slimy factor okra sometimes brings, and the fried tofu, which was light with a bit of a kick. The only thing that didn't go over well at our table was the spicy tuna hand roll, which was kind of gummy. (The rolls -- or at least that one -- are also not great for sharing. The term "hand roll" should have been a hint and a half that it would be one piece, but we all missed it.) We hadn't planned on having dessert, but were so delighted that the dessert offerings were small and inexpensive -- $4 each -- that we ended up ordering three of them. The Mexican chocolate tart had a nice cinnamon bite to it, and the white chocolate pot du creme was sweet and tart (from yuzu if I remember correctly). My friends loved the green tea tres leches cake, though it wasn't my favorite (and I found the slight green color a bit unappetizing). The fourth dessert -- which we didn't try - was mango panna cotta. The dessert offerings were haphazardly printed on an inexpertly cut half sheet of paper, which makes me think they might change. The atmosphere is industrial sauna (a reference to the design, not the temp) and the only thing that would keep me from coming back was the loud techno music. How long does something have to be ubiquitous before it's not considered trendy anymore?
  10. mbalaver
    That's good to hear. We sat on the patio last night and our experience was the opposite of dcandohio's. The service was slow and a bit confused at times. It was friendly, though, and we weren't in a hurry, and it was a beautiful night, and I loved the grilled swordfish with roasted eggplant and figs, and my friend enjoyed the pork belly BLT. We also liked the salt and vinegar chips and pickled vegetables (though watch out for the peppers -- yow!). Most of all, I like the fact you can sit on the patio and order from the bar menu. I've always thought of New Heights as a special occasion place, so even though I live a couple of blocks away I've only eaten there a few times. I'd love to make this a regular habit.
  11. mbalaver
    I'm heading to Sicily in a few days, with a couple of days in Rome at the end of the trip. Do the Italian wine experts here have any tips for wines I should be on the lookout for in Sicily? The Post did a story last month on Nero d'Avola. We're also interested in trying some local whites. For wines from other regions (at least for when we're in Rome), are there any particular types or vintages we should be looking for -- that is, that might break the bank here but might be more affordable there? The last time I went (in 2001) we had a 1997 Brunello di Montalcino that I can still taste in my memory.
  12. mbalaver
    I'm hosting an annual St. Patrick's Day party next weekend, and I'm tired of serving only sparkling water, ginger ale, and Diet Coke for the non-drinkers. Particularly those who are only abstaining because they're driving or pregnant or flying a jet airliner tomorrow and are looking longingly at the beer and wine. Can anyone suggest a good non-alcoholic drink? I tried a pomegranate-lemonade recipe from Epicurious, but I didn't care for the flavor and the color was kinda icky. I'm thinking along the lines of a sparkling lemon/limeade, but was hoping for something more special, such as adding basil or mint. But it's got to be quick and easy to make, and I've got to be able to make it by the pitcherful. Thanks for any suggestions.
  13. mbalaver
    What is the atmosphere like here? I'm trying to figure out where to go for dinner before seeing a show at Arena's Crystal City digs, and thought of this place. But I'm treating a friend for her birthday, and though we don't need to go somewhere high end I'd rather not pick a place that's fast foody (atmospherically). (Right now the plan is to go to Jaleo.)
  14. mbalaver
    I agree with a lot of the posts above. The space is warm, stylish, and romantic, and I can't think of another place in DC quite like it. The service was friendly and efficient. I also loved the mellow music, though it was on too short a loop (we heard The Girl from Ipanema three times). Cibo Matto -- Are you sure no sparkling wines were offered? I thought I remembered considering starting with a glass of sparkling wine before I settled on the Van Gogh, a cocktail made with absinthe and I don't know what else -- it was very strong and liquoricy. I wish I'd seen Cibo Matto's post before I ordered the panzanella (or even looked more carefully at the menu before making my choice). Mine was mostly large croutons on big pieces of lettuce. For my main course I had the gnocchi with wilted greens and duck confit. As other posters have said the gnocchi itself were delicious, but I wasn't crazy about the duck. I agree with Rhone1998's comment about the high duck-to-gnocchi ratio (though one of my friends who also ordered it complained hers had less duck than mine, so we did some duck/gnocchi swapping). For some reason I was expecting more of a duck ragu, even though the menu clearly said confit (note the aforementioned cocktail). To me the components didn't quite come together. My friends had profiteroles for dessert and raved about them. Even though I wasn't thrilled by what I ordered, I look forward to going back and trying more things (including the chocolate panna cotta). You really can't beat the atmosphere.
  15. mbalaver
    I've been a couple of times and have enjoyed the fish & chips and Scotch eggs, the Yorkshire pudding and frogs in a puff, and the sticky toffee pudding. I wasn't as crazy about the vegetable tikka masala or the chicken pot pie. I like the convivial atmosphere and helpful and friendly service. The decor is more open and airy than you'd expect from the theme, which is good in August, though once drearier weather hits I might prefer a cozier publike feel to go along with my battered, fried, and mushy foods. The other night I tried the lemon-stuffed fried olives, which should be mandatory nibbles at all bars. They reminded me of the fried stuffed olives that Fabio Trabocchi made at a cooking demo/book signing I went to at Casa Italiana, though Fabio's were stuffed with a mixture that included nearly 20 ingredients, including four different kinds of meat. I haven't tried out his recipe, but would be happy to make a habit of ordering the lemon-stuffed ones at CommonWealth to whet my appetite while I choose between bangers and mash and bubble and squeak.
  16. mbalaver
    Every time I eat at Cashion's I kick myself for not going there all the time, particularly since I can walk there in about 7 minutes. Last night, for an early birthday dinner, I had the mizuna salad (with, if I remember correctly, melon, gooseberries, some kind of nut, and blue cheese (Valdeon?)), and crispy flounder steaks. The flounder was nicely crispy (as advertised) and served with lime wedges and a little bowl of salt and crushed peppercorns. (I've never had flounder served as steaks, and the downside was the need to maneuver around the pin bones.) My friend started with a cucumber soup with crabmeat. I was tempted to get that also, but was still full from having the crab and egg custard soup at Corduroy two weeks ago, so I shied away from it. It turned out to be much, much lighter (I'd have snagged a taste, but only had a fork; note to self: carry spoon in purse). I tried to pass on dessert, but our server (a French woman, who was terrific from the offer of champagne at the beginning to the dessert recommendation at the end) pressed us to order something, so we ordered the delicious lemon panna cotta. It arrived with a birthday candle -- thus explaining why she was anxious for me to order dessert. A delicious meal and civilized experience all around. I vow to go more often. Really.
  17. mbalaver
    I tried the ema datsi (rice, cheese, onions, and slivers of jalapeno-like chiles) and nakey tshoem (chicken with fiddlehead ferns, cheese, chiles, onion, garlic, ginger, and special seasonings) yesterday and I liked them both quite a lot, though the ema datsi is not for the faint of heart. The chicken had a nice ginger flavor. I'm curious -- what are the dark reddish brown bits in the rice? Is that just red rice?
  18. mbalaver
    I second the recommendation for Dukem. I went there around 6:30 or 7 on a Sunday a few weeks ago and as I recall there were a lot of families there.
  19. mbalaver
    My mother asked me how to heat up pre-cooked spiral-sliced ham. The consensus result of my googling suggests covering in foil and heating at 325 or 350 for about 10 minutes per pound, though some say that heating spiral-sliced ham dries it out too much. Does anyone have any experience with this?
  20. mbalaver
    Last March the Washington Post printed Michel Richard's gougeres recipe. I was surprised to see that the only cheese included is parmiggiano. When I've made them before I've used gruyere, and a lot of recipes call for gruyere. Also, the Michel Richard recipe only calls for 1/2 cup cheese to a cup of flour, which seems like less than other recipes. Just checking to see if anyone's made this, and how it came out. I'd assume that if the Post had omitted an ingredient they'd have fixed it by now, but I don't want to take a chance on wasting some good parmiggiano. Thanks!
  21. mbalaver
    What is the set up like for eating in the bar? That is, do they have tables in the bar, or ar you literally eating at the bar? I've been wanting to try CityZen, and am not sure whether to splurge for the dining room or go for the bar menu.
  22. mbalaver
    I had a great time at PX a couple of weeks ago. (I've since then had knee surgery, so am reliving past experiences.) My friend had made a reservation in the blue room. Maybe this has been covered before, but I wouldn't recommend the blue room unless you are with a large group or canoodling with a loved one. Sitting in a dimly lit room on an armless loveseat with a friend you're catching up with is logistically awkward. Fortunately, they were able to move us to the bar, which was not only more comfortable but also meant we could watch the drink-making show. I particularly liked the Sweet Basil and the Manhattan. I only wish they had hot snacks -- that's great news they're on the way!
  23. mbalaver
    Has anyone been lately? Any new drink recommendations? Do they serve any snacks? I thought I saw they were serving small snacks of some sort, but I might have made that up.
  24. mbalaver
    I'm heading up to Calvert Woodley tomorrow to stock up for everyday and the holidays during their wine sale. I'm a wine lover, but not a wine expert. Has anyone been and come across any gems on sale? I'm looking for two categories: under $12 or so for random weeknight dinners (red or white), and $20 to $30 for hostess gifts and the like at the holidays (red). I like most anything that's not described as oaky or buttery. I know that's not much to go on, but would love any recommendations to expand my horizons. And here's a specific question: I love Brunello di Montalcino, but rarely go for such a splurge (other than a glass or two at Dino now and then). Here's a list from CW's sale catalog. What looks good --and worth the price tag? Brunello di Montalcino - Altesino “Montosoli” 2001 99.00 7328 Brunello di Montalcino - Banfi 2000 59.99 2723 Brunello di Montalcino - Ciacci 2001 59.99 2267 Brunello di Montalcino - Frescobaldi “Castelgiocondo” 2001 49.99 2863 Brunello di Montalcino - Lisini 2001 59.99 7223 Brunello di Montalcino - Mocali 2001 39.99 7954 Brunello di Montalcino - Palladio 1999 34.99 3457 Brunello di Montalcino - Salicutti 1999 89.99 7336 Brunello di Montalcino - Uccelliera 1997 89.99 1778 Brunello di Montalcino - Valdicava 2000 79.99
  25. mbalaver
    Has anyone been lately? I've only been once before some time ago, but remember feeling a bit overwhelmed by the choices. What's good?
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