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Marty L.

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Everything posted by Marty L.

  1. Marty L.
    I hope you're kidding or that you overlooked it. The single best thing about RtC is the onglet -- the last two times I've ordered it, just about the platonic ideal of what hangar should be.
  2. Marty L.
    Stopped by late Monday with visions of pot au feu or Roman bread soup (or both?!). Heart sank when neither was on the Monday menu. And then proceeded to have the best two dishes I've had anywhere this summer -- the corn/crab ravioli ("absurdly delicious" is just about right) and the salad of "various path valley beans" with a "mortar-crushed" dressing of almonds, anchovy, and truffle and -- the topper -- crispy fried testa. Just perfect. I would worry about whether Frank Ruta will be able to sustain this level of excellence once the place expands (perhaps mid-September), except that I've never seen any indication that he'd allow such a thing to happen -- whether or not this is the best restaurant in DC, it's hard to imagine it's not the most consistently satisfying. (And word is the new kitchen will have a wood-burning oven . . . ).
  3. Marty L.
    Aren't you forgetting something? . . . . How was it?! (and how would you rank it vis-a-vis the other NoVa Bolivian joints?)
  4. Marty L.
    How about Shamshiry, just five minutes away? Or Woo Lae Oak (which I've heard is designed for just such business lunches)?
  5. Marty L.
    Honestly, I can think of few things less appetizing than spending $20 at Chef Geoff's for a lobster roll -- unless it's spending $16 for an appetizer of fish tacos there. I've never had anything good there -- and those prices are ridiculous. (In fairness, I learned my lesson and haven't been there in at least two years, so i't always possible things have changed.) My advice would be to lower your expectations (i.e., don't come in with any -- then the best case scenario would be a pleasant surprise), or to pick a different spot for your lunch.
  6. Marty L.
    Sam: Go more often. Invite us. Glad I could be of service.
  7. Marty L.
    You got that right. Were that DC had, for instance, even one of the many places in Portland where one can find a fabulous breakfast. And you're absolutely right about Caiola's. I've only been once, but it seemed to me to be the ideal neighborhood restaurant. Too bad that when I lived next door to the building 20 years ago it wasn't there (although the West End was -- and it was no slouch, either).
  8. Marty L.
    Sietsema rave.
  9. Marty L.
    Smokey: Are you in AA these days?
  10. Marty L.
    Thanks, Sam. Very nice neighborhood spot. And yes, the pound cakes are very good -- but they're $55 apiece (and six dollars a slice)! That's seriously oout of whack, no? Really, shouldn't they be about half that price (which would still fairly pricey as pound cakes go)?
  11. Marty L.
    This is a great find. Delicious pulled pork and chicken. (Ron was out of ribs by 3:00.) Worth changing your route to swing by here. He says that he's now open on Saturdays and Sundays from very early in the a.m. until things run out. Greatest Maine Lobster Co. is there, too, but Crystal's Cookies is no longer.
  12. Marty L.
    Even though Eden himself did not make my pizzas last night (the last of the evening, apparently), they both looked and tasted great -- using only the very few ingredients left in the joint (ricotta, rapini, capers, olives, sausage) after they had been cleaned out by the mad Sunday night rush! (If I had to complain about anything, it would be that although the veggies in the frito misto were delicious, they were a bit overwhelmed by a not-delicate-enough deep-fry. But that's a quibble -- something that can be easily tweaked.)
  13. Marty L.
    Apparently it is no more.
  14. Marty L.
    Try the fried asparagus on the "small plates" list -- my family fights over the stalks this time of year. The fava bean crostini have also been great lately. And the ice cream, of course . . . . And yes, all four (?) of the regular staff at the bar are just about the perfect neighborhood hosts, and enthusiasts for all the great food and drink there.
  15. Marty L.
    Not quite. http://attackerman.firedoglake.com/2010/04/25/a-culinary-shonda/
  16. Marty L.
    You get it with the wontons, noodles, and roast pork? If so, I'll haev to try that, although it seems like a bit much. BTW, the BC and H Street locations are no longer related, although they both derive from a common previous owner.
  17. Marty L.
    Yes, I suppose it's partly because "when in Rome . . .," but I imagine it's also because the Romans do it for a reason, and Peter Pastan has concluded that the reason is a good one. Just guessing here as to what that reason might be, but I think it's that the pizza loses its heat much quicker once it's sliced. I never get my pizza cut when it's to go, because if it's sliced then by the time it gets home it has lost all its luster. Sam, I'm sorry you've experienced surly waitstaff -- a complaint I hear often. Odd thing that is, because I find the staff at 2 Amys to be uniformly the friendliest and most helpful of any restaurant I know. Perhaps it's because we're there about ten times a month, but we always receive stellar and gracious service. That's why I think of it as the very best sort of neighborhood restaurant. Latest revelations: pancetta on the margherita; eggplant parm; pork loin panini; fava bean crostini; walnut-caramel and pineapple ice creams. Can't wait to try the octopus salad and the fennel dish. Oh, and the rotating draft beers are great, too.
  18. Marty L.
    As of a couple of weeks ago it was all waffles, but that includes the Chicken and Waffles, as well as eggs with toast in the form of faux waffles. Very good for what it is, but I do miss the broader range of brunch items from CK, especially the catfish
  19. Marty L.
    Any dishes in particular you'd recommend?
  20. Marty L.
    I, too, adore RK. But my recent visits to Kabob 'n' Karahi have convinced me that Ravi's lamb karahi is "merely" the second-best in town. Be curious to hear your thoughts once you've compared.
  21. Marty L.
    He seems to suggest it's operated by the Bailey's X-Roads Full Kee folks.
  22. Marty L.
    This sounds absolutely right. So perhaps the only hope is to have a fabulous deli *inside of* something a bit larger and more diverse -- that is to say, Zingerman's. Z's opened when I was a student in Ann Arbor in 1983, and it really seemed to me to be the wave of the future. It's still going strong -- much stronger, actually, if now a bit overpriced -- but as far as I know no one has tried to duplicate it anywhere else in the country. Why not?
  23. Marty L.
    It's fine, but not as good as the ochazuke.
  24. Marty L.
    Concur. At least until the neighborhood finds out about it, it's a very serene oasis, with excellent food from a kitchen dedicated to the farm-to-table ethos. Had several of the appetizers last night -- all successful; the pork belly and the salsify a great way to welcome Fall. The breads are excellent, too -- and the dessert twist on PB&J (really). Eager to return for the tasting menu; apparently the Chef changes it up on a daily basis. Go now, before the crowds come (which could be as soon as Wednesday).
  25. Marty L.
    The hand-poured coffee is excellent -- worth going out of your way for. My sense is that they're experimenting with various purveyors of pastries and other baked goods. The muffins and croissants now are perfectly fine (not St. Michel caliber), but way overpriced (more than $3 for a croissant).
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