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Marty L.

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Everything posted by Marty L.

  1. Marty L.
    Don't know which they were last night, but they were very, very good (and huge, almost to a fault); and they were fried very nicely. I'd only suggest just a bit more seasoning . . . . Also enjoyed the onion rings and lobster stew. And the extensive beer list. In any place such as this, consistency -- especially in frying -- will be the key. But this was a very encouraging first visit, and the prices were not out of whack for what we got. Looking forward to the steamers and fried chicken!
  2. Marty L.
    Four pizzas last night. The ingredients are fresh, and there was no problem with soggy crust -- the oven and pizzaiola did their jobs. Everything looked spot-on, and worthy of, say, Pupatella. But the pizzas were oddly bland, especially the crust. Suppose it goes to show that the starter really is key when it comes to a Neapolitan pizza. This places shows great potential; but something's missing, at least for now.
  3. Marty L.
    I noticed both "clam strips" and "fried clams" on the menu. Is the latter (higher-priced) a reference to whole-belly clams? There ought to be quite a few of them to justify the fairly steep price. If the proprietors are looking in, do you have a New England platonic ideal of fired claims that you're hoping to emulate? (Trying to establish a baseline!)
  4. Marty L.
    I'd set the over/under at August or so.
  5. Marty L.
    That's funny -- I couldn't get a reservation for Saturday because (i was told) it was fully booked. Ate there Friday night instead and had a terrific meal -- especially the burrata/pesto, the razor clams, the octopus, the short ribs, and the fennel ice cream. The tuna crudo and lasgana were good but I wouldn't order them again -- not as memorable as the other choices.
  6. Marty L.
    I swear by most things David-Chang-related (i.e., the Momofuku franchise), but in this case I have to think he was being at least partly tongue-in-cheek. I tried the braised tofu shortly after his rave, and found it to be very standard-issue, Americanized stuff -- nothing worth going out of one's way for, and nothing at all comparable to virtually anything at Chang's own establishments.
  7. Marty L.
    cost for such a tasting menu? (and that's with cheese but no dessert, right?)
  8. Marty L.
    1. Is there a way to find out when the ramen is offered? 2. What's the price of the chef's choice platter? thanks
  9. Marty L.
    Sounds as if you were there for lunch, and I believe those items are only on the dinner menu.
  10. Marty L.
    [quote name='darkstar965' timestamp='1298784089' post='183342' It wasn't until after I left, in a conversation with someone, that I realized the travesty of a recent change. Chef changes the menu regularly--a great thing that made me not even realize what was missing when I was there: the small snack foods that had been on the menu and, especially, Chef's take on deviled eggs. If anything deserves to become an enduring menu item along with things like the cheeseburger, caesar salad, and gnocchi, it was those deviled eggs. Here's hoping they're back soon! Sounds as if you were there for lunch, and I believe those items are only on the dinner menu.
  11. Marty L.
    Website says you're open until 9:00 on weekdays -- based on which, I came by at 8:30 last night, but the door was locked and it appeared it had been quite a while since the kitchen was up and running. All of which is simply to say that you should edit your site accordingly to reflect your actual hours. Looking forward to trying it out. (First report I've heard is that the corned beef is distinctly superior to Uptown's, but not so the whitefish salad.)
  12. Marty L.
    This is also the quite-fleeting time of year when, if you get lucky, SP might have its homemade sausage available. If they do, order it.
  13. Marty L.
    Are the dry-aged cuts available only at RtS, or also at Ray's the Classics?
  14. Marty L.
    I'd skip Locanda Verde -- nothing special and not worth the cost. I'd replace it with something else downtown at the same or lower price-point, e.g., Txikito, Kin Shop, Hung Ry, Ushiwakamaru (although that'll be more $$ if you go omakase with Hideo, which you should). I've also heard great things about, but have not eaten at, Sushi Azabu (right near Locanda Verde), Scarpetta, and Fatty Crab. - Show quoted text -
  15. Marty L.
    Smokey: Was just there and (surprisingly) have three solid recs. As Lizzie says, Himalayan Kitchen is, indeed, great, and unlike what you can find here, especially if you stick to the (extensive) Nepali/Himalayan dishes (more than what are described here: http://www.himalayankitchen.com/menu) -- apparently there's a burgeoning Nepali/Sherpa population in SLC! -- including for the vegetable choices. We had a spectacular fried lentil dish, and the Onion Bhaji appetizer was addictive. Don't hesitate to ask for authentic levels of spiciness, if you can handle it (it's serious). Pho Tay Ho is a great, hidden, mom & pop pho joint on South Main Street, but unfortunately I can't vouch for the non-beef-stock pho there, as I tried only the standard broth. Finally, a new joint, the Copper Onion (http://www.thecopperonion.com/), was excellent all around. There are fairly consistent raves for a couple of new, upscale organic places -- Pago and Forage -- but I wasn't able to go. Also heard good things about Tony Caputo/Tipica, described above. I was advised by reliable sources to avoid all Chinese in SLC except perhaps the dim sum at Hong Kong Tea House, particularly given the options in your home nabe (and I do hope you've made Sichuan Pavillion part of your regular rotation). Have fun!
  16. Marty L.
    Yes, it is a mistake to decline ordering the bread basket just because they're charging $3. Every table should have one. Agnes Chin (who I assume is baking the breads) might actually give Ann Amernick a run for her money!
  17. Marty L.
    Chestnut soup only available at lunch (for now). I've had it twice. Today it was merely excellent; last week -- the best soup I've had this year.
  18. Marty L.
    Huh? I wasn't aware Againn served Chinese food.
  19. Marty L.
    Apples and, mostly, oranges. The chef at GG does have some Sichuan training, and it plays a supporting role in his cooking . . . but it isn't the focus, as at Joe's. The real comparison is at Rockville's Sichuan Pavillion -- much as I have a soft spot for Joe's, it's very hard to opt for it when there is such consistent, delicious Sichuan fare just down the street.
  20. Marty L.
    http://www.jacksbistro.net/A_sousVide.html
  21. Marty L.
    Haven't had the rotisserie chicken, so can't comment on that, but if my watery, spiceless lamb chaat is any indication, "Indian Chipotle" is about right -- well-intentioned, and probably a moneymaker, but entirely generic; not worth a stop.
  22. Marty L.
    Do they bake their own rye? If not, what's their source?
  23. Marty L.
    Smokey, it's not technically in the RTC (just across the street) but Sichuan Pavillion is amazing -- I drive up regularly from Bethesda to dine there or to carry out. I can't help but significantly over-order -- and then I have great leftovers for several days thereafter. A vast menu, with many treasures, including vegetarian and seafood. Highly recommended. (P.S. Free parking, and I get the impression it's doing great business-wise.)
  24. Marty L.
    It was still there a couple of weeks ago and is still on the website: http://www.kotobukiusa.com/speciality/speciality.html
  25. Marty L.
    Is there any way of finding out the quasi-regular schedule of which trucks are at Mass and North Capitol on which days of the week? Had an excellent pulled pork with spicy guava sandwich today from Floridana (sp?), FWIW.
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