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Marty L.

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Everything posted by Marty L.

  1. Marty L.
    Couldn't agree more -- a real gem in the rough. We should keep a running list of "small plate" places that avoid the downsizing trap. If my recent experiences are representative, it's also a virtue of Izakaya Seki, the revamped Jaleo, and most (but not all) of the dishes at Cork.
  2. Marty L.
    I was told the same last night. The soba was actually the least intriguing thing we ate (in part because I had just had fantastic soba at SobaKoh in NYC the week before). I would report that it was a wonderful meal, and a delightful learning experience sitting in front of Chef Seki, except that he doesn't want to attract long waiting lists, and I'd really like to be able to drop in and grab a seat at the bar when I fancy. So I think I'll just say that Kliman is right, and leave it at that.
  3. Marty L.
    Man, this place is a gem that I should have tried eons ago. What's especially great about the fried fish is that the (very clean, simple) batter doesn't overwhelm it -- it's all about the freshness of the fish (catfish in this case, although I hope to try other options on future visits). And yes, the mango sauce is a must.
  4. Marty L.
    Went last night for the first time in a while. Menu below. Everything -- every single dish -- was really great. The corn and the pork in particular. Contra Waitman, not a single one of them tasted anything like any of the others (but perhaps this was a lucky menu week). And whereas on my last visit the portions seemed a bit skimpy for a table for four (but not really -- because of the fantastic sticky rice, herbs, eggplant, etc.), this time there was, if anything, too much food: Because it was all so good, I kept eating and just about didn't have room for the best chicken wings I've ever had. (I'm not suggesting the kitchen cut back on the portion size -- just warning readers not to fill up on rice!) And that's in addition to all its other virtues -- impeccable pacing, warm hospitality, genuine enthusiasm (even at the very end of the week), great wines and beers (even post-Kat), a fantastic soundtrack, etc. (Helpful hint: If the noise level deters you, go later at night, when the music and the crowd are quieter -- conversation was very easy, even whilst being serenaded by Television (Marquee Moon, not the Olympics) and the Clash (both released before Johnny and Anne were born, btw!).) I can see why some people think it's a bit steep as compared to, say, Bangkok Golden (another wonderful meal, but really, a different thing entirely); but the first-timers with us last night thought $45 was a steal for food and a dining experience of this caliber. It might be $30 if it were in Falls Church; but it'd be $80+ if it were in Manhattan. Methinks $45 is just right. 1. kaap muu green chilies / shrimp paste / shallots 2. som tum khao pod corn / dried shrimp / bla rah 3. tom sap shrimp / mushroom / lime leaves 4. laap chiang mai pork / lemongrass / sawtooth 5. khao tod crispy rice / mint / peanuts 6. pla duk nueng ma nao catfish / garlic / khi nu chilies 7. gai tod chicken / holy basil / crispy garlic 8. nibbles of coconut cream/coconut cake concoction -- perfect ending
  5. Marty L.
    Trummers on Main chef bio of Cory Lambert
  6. Marty L.
    Keep hearing good things about Zenebech -- haven't yet been.
  7. Marty L.
    I'm generally not a huge Toigo fan but agree that their mirai corn is usually excellent. The ears I bought from them yesterday, however, were downright dull -- not nearly as good as the ones I've had lately from Twin Springs and Sand Hill (Penn Quarter).
  8. Marty L.
    Just a couple of quick recs at the local farmers' markets: 1. I've found that the corn in recent weeks has not been as sweet as in past Julys; but Twin Springs' bicolor corn has been very good -- they're at many markets (http://www.twinspringsfruitfarm.com/market-schedule/). 2. Joe and Sarah's oyster mushrooms at their Takoma Mushroom stand (14th and U on Saturdays; Brookland on Tuesday afternoons from 4-7) are really, really good. One to watch.
  9. Marty L.
    Finally went there for the first time and . . . wow. The uniform rave notices are right -- as far as one can tell from a single visit, this place is great, even in the rain. Great vibe; great beer; great brisket; better-than-great onion rings. (And there were two pig's heads on sale today, but I didn't order one.) In other threads here and on Chowhound, I've recently complained that Stachowski and Corned Beef King have a tendency to bury their excellent meats beneath way too much slaw and sauce, respectively, on their sandwiches. (Or they did in my visits, anyway.) No such problem here -- this is how you do it. Why doesn't Standard get more attention? (not that we should be eager for more crowds and harder-to-come-by seats)
  10. Marty L.
    They sell out of the Montgomery Women's Farm Coop in Bethesda on (I believe) Wednesday, Friday and Saturday mornings. Their almond croissants are terrific -- but lately I've come around to thinking that Patisserie Poupon's are even better.
  11. Marty L.
    I should clarify that I can't be sure the prices at 3LP are significantly higher--I was last in there a couple of weeks after it opened, and was shocked by the mark-ups, as compared to, e.g., the already expensive cuts from Red Apron at farmers markets. I didn't have that same reaction yesterday at Stachowski; but perhaps my memory's failing me.
  12. Marty L.
    Stopped by for the first time yesterday, and the reports are right: Everything looks fabulous, and not too overpriced, either (compared to, say, Three Little Pigs). The roast beef on display looked luscious, so I chose it over the pastrami -- and the beef itself was fantastic. Unfortunately, it was buried under a pile of slaw -- very good slaw, mind you, but still -- to the point where the meat was almost undetectable. I'd say the slaw/meat ratio was about 4 or 5 to 1 -- and it should be the opposite. Let the meat shine! Can't wait to return for the pastrami, the onglet, the liver . . . .
  13. Marty L.
    Very disappointing lunch there yesterday. All five items -- the bacon-wrapped dates; the spinach/pinon/chickpeas (way, way oversalted); the quail egg on toast; the squid; and the lamb meatballs -- were unremarkable at best; not nearly as good as comparable dishes at Jaleo and Estadio; and significantly overpriced (as is the case with many "small dishes" all over town recently). I hope it was just an off day in the kitchen, since I've heard such great things about the NYC locations.
  14. Marty L.
    early report on chowhound
  15. Marty L.
    Well, not quite -- there's always the Taxing power, after all. Step back from the precipice . . . . And who knows? For every sad farewell, there's always a hopeful new birth . . . El Chucho, perhaps? (but the early reports on Chowhound and elsewhere are worrying).
  16. Marty L.
    Don: I won't revive the arguments about whether to split up the threads for these discussion board purposes --do what you will -- but please, please, please, add the leading (i.e., at least italicized) "multiple location" restaurants -- Jaleo, SushiKo, Masai Wok, Negril, Honey Pig, VIet Goel, Taqueria Distrito Federal, Super Pollo, Ray's, Teaism, Pho75 -- to their respective geographic sections of the Dining Guides. If others are like me, they turn to those sections when they find themselves in a particular neighborhood, and with these great choices in absentia, we do not see a complete list of optimal choices. Which leads to less-than-optimal eating . . . .
  17. Marty L.
    A very good turkey meatloaf banh mi today reminded me that the Floridano truck also offers at least two very worthwhile options -- that and the roat pork/mango sandwich.
  18. Marty L.
    I'm still of the view that the vast majority of the D.C. food trucks are, alas, not worth the $$. Those that are decent tend to charge much more than comparable trucks in NYC. (The Jose Andres Pepe truck is a prime example -- very good sandwiches, but they cost as much or more than if you got them at Jaleo itself; they should be considerably less, but I'm sure they're charging what the market will bear . . . . Salt River Lobster, too.) In the past I've touted Sang on Wheels as an exception -- see above -- very good value for often-excellent, nongeneric food (albeit somewhat unpredictable). I've happened upon two other trucks in recent days that show great promise, at least based on a single visit -- ChefDriven, which although not cheap is putting out excellent food -- actually worth what they charge -- and, believe it or not (I didn't, but it's for real) . . . http://pbjtruckdc.com/. The "Spicy Pig" was really good, and very generous, and only $6. If you're not too embarrassed to be seen standing in line, check it out.
  19. Marty L.
    No.
  20. Marty L.
    I, too, would love to see it succeed in the culinary wasteland that is A-M. And it's likely there'll be a heavy demand for it. Based on my initial meal, however, I'm afraid it's nothing I would go out of my way, or wait in line, for. Much less satisfying than my latest bowl at Ren's. I still haven't been to Toki, but my friend Rivka has, and this was her comparison: That sounds about right to me (with minor differences noted above), except that I'd add that my pork buns were very bland -- a pale imitation of Momofuku. I will echo's Rivka's optimism, though -- it's early and I got a distinct sense that they really want to make this work. So perhaps some positive response to feedback, some working out of the kinks, and the coming tonkatsu, will make this a great addition to the neighborhood.
  21. Marty L.
    According to the website, they're aiming to open next Tuesday for dinner.
  22. Marty L.
    Whoa! Nothing I wrote calls any of this into question. I, too, yearn for "a nifty corridor of young, food-oriented businesses run with passion, skill and hard work." And Georgia Avenue offers such an opportunity -- the prospect is very encouraging. I wrote nothing to suggest that Petworth and environs aren't just as diverse, and exciting, and vibrant, and as impossible to pigeon-hole, as Anna suggests. Nor do I begrudge artisans such as Jason Story their perfectionism and obsession with quality and civic-mindedness. To the contrary -- I deeply admire it. And I assume his profit margins are just as low as most other purveyors of high-quality products. My point was simply that I can't see how very many of those "third-generation natives living in the house their grandparents bought and newly transplanted Harvard J.D's; Ph.Ds, B.S.s, A.D.s, M.F.As, MSWs and GEDs; housepainters who discuss international politics with smart, informed fervor on the back of the bus; cops; teachers; musicians; prostitutes; shop keepers; construction workers; drug dealers; frugal, home-owning, retired ladies and their alcoholic relatives from afar; community activists; and liquor-store clerks" can possibly afford to pay such prices for their pork -- not on a regular basis, anyway. (Can't speak for the "high-class government employees with snazzy shoes hand-sewn by Daniel Day-Lewis" ... since I've never known any!) I was positively giddy at the prospect of being able to find superlative guanciale and other delicacies. And I'm sure I'll do so at Three Little Pigs on occasion, and with great pleasure. But when I was there, the prices were far, far higher than even the wonderful products sold by Red Apron at Dupont and other markets. (I seem to recall $24/lb. for guanciale, for instance, but my memory is hazy, so don't quote me on that.) If that's sustainable, more power to 'em. But I worry. As for my sandwich, it was average in size and taste. Not nearly as good, for instance, as the $8 sandwiches at Cork, and the $3.50 bahn mi at Banh Mi D.C., just to name my two most recent sandwiches. But that roasted pork was only one data point -- I wouldn't assume it was representative, and I will be back to TLP to try others.
  23. Marty L.
    I was there about a month ago and had a roasted pork sandwich that was much less than the sum of its parts. And, like everything else there, it was dramatically overpriced -- $10 or $11, as I recall. This place seems like a great concept, and the pork products sure *looked* good. But it is designed for a decidedly upper-class clientele of pig consumers, which is a bit odd considering the location -- unlike, say, Fish in the Hood, RAS, Moroni and Qualia, I doubt very much they are hoping for much business from the neighborhood itself.
  24. Marty L.
    Not quite sure how this is a different question from: What is your favorite Chinese restaurant? After all, they virtually all do carry-out. So, for instance, in recent months our stand-bys for carry-out are Sichuan Jin RIver for Sichuan, and East Pearl or Full Kee (H street) for Cantonese -- because those are our favorites for dining in, too. (And of course, when we're on our way home from BWI or want to drive an hour and a half . . . Grace Garden.)
  25. Marty L.
    "we don't have any Chinese that is firing on all cylinders right now except Joe's Noodle" What about SIchuan Jin River?!
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