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MarkS

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Everything posted by MarkS

  1. MarkS
    I had lunch there today and it was very good. Service was exceptional though it may have helped that my boss is a regular there(three times this week). I had yellow gazapcho which was very nice with a few pieces of crabmeat. The crab should probably have been lobster as they were no match for the soup. For an entree I had seared Ahi tuna which was well prepared and tasty as each piece had a white anchovy on it. Deserts looked good but i passed. I'll be back
  2. MarkS
    Cava is a great place. I live less then a mile away in the Willows and usually run into half of my neighbors when i go. I would not call Cava a serious wine bar but the selection and price is great. The food would not mix well with a pretenious $150 burgundy and I'm glad they don't offer it. This is all about food , friends, conversation and a couple of glasses of wine.
  3. MarkS
    But even the best wood fired brick oven pizza I've had does not really have asmokey flavor. The smoke goes up the chiminey
  4. MarkS
    I have been making pizza on the Gas Grill for over 10 years. I start with dough from Trader Joe's. At a $1 a ball it has true price performance. Especially since my boys eat the pizza. Get grill hot. Usually 15 minutes on High. Cook on grill for 2-3 minutes. Should not be burnt. Take off using pizza pell and place ingrediants on cooked side. My boys favor Dom Pepinos pizza Sauce and a Mozerella/Romano blend. Back on grill for another 3-4 minutes.. The cheese will melt and and uncooked side should be done. This is a regular item at our house for my teenage boys. Very simple and good. It might be harder using non-gar grill but the results should be the same.
  5. MarkS
    Dined in a BYOB in Philly last weekend. Mercato in center city was great Italien. The 96 Brunello I brought didn't hurt though the stemware was average. We had a trio of Olive Oils, a Great Antipasto and a few great main entree(Scallops and Lamb Shank) Place was crowded but with a vibe that DC just Doesn't have.
  6. MarkS
    Shame on Roberto if he can't hire managers which can run the front of the house. Every other comment here is on bad service..Why would I ever want to go and receive bad server. A good portion of the coments are related to the food. Maybe he should close this down and just concentrate on the old lunch grill. Our expectations were always met and we were always happy.
  7. MarkS
    Is the steak in the picture even warm inside. I prefer my steak cooked to the point that the middle is pink and warm not red and cold.
  8. MarkS
    How does the wine list compare with RTC or Blacks?
  9. MarkS
    RJ What do you see yourself doing in 5 or 10 years?
  10. MarkS
    Mojito
  11. MarkS
    Me and my wife dined here last night. Extensive wine list which was fairly priced and well chosen. We had a burgundy which was superb. No bar which is not a show stopper though my wife did want a cocktail. I had a grilled ceaser salad and my wife had a salad of heirloom tomatoes and mozzarella. Both well prepared. I had lamb chops with Israeli couscous and my wife had red snapper. Both were well presented and we cleaned our plates. We shared Key Lime Cannolis which was a fresh take on this desert. Excellent. Bill for two including tax and tip was 130., which I think was reasonable. Too bad this place isn't in Rockville/Potomac where I live.
  12. MarkS
    Any thoughts on Vero?
  13. MarkS
    Arlington is a mystery to me, we live in Potomac. We are going to be close to Glebe and Lee Highway.
  14. MarkS
    My wife and I are looking to eat in Arlington this Wednesday and be finished by 8pm. Looking for something interesting and good that will not break the bank and will leave our tastes intact for a wine tasting later that evening. Thanks in advance
  15. MarkS
    The beer is even better on Tap. Stick to burgers, fish n Chips and you will be fine. Actually their fries/onopn rings were better then average.
  16. MarkS
    What about Dogfish in Gburg. Their 90 and 120 minute IPAs are great as are most of their beers. The food is good pub food as long as you stick to the pub offerings.
  17. MarkS
    They were great.. I made a broth with fish stock, sauted mushrooms, corn, garlic and baby squash. Cooked till all was soft then placed Sauteed cheeks on top(dusted as recommended above) Also a 1st cru chablis carried back from France a few years ago. Superb
  18. MarkS
    I am getting hungry just thinking about dinner tonight!!! I am hoping that Sutton Place or Whole Foods has fish stock..Anyone know
  19. MarkS
    My wife brought home some Hamibut Cheeks from Seattle last night. any recipes you would like to Share. Thanks Mark
  20. MarkS
    I live about a mile from Cava and it has become of of my go to places. Most of the dishes are great and there is enogh variety to keep me coming back. I am happy to see the place thriving and the owner expanding. They have outdoor tables which are ok, the table either face the parking lot or the main street with a bus stop. Cava is a lot more interesting then the chains which have opened in the Rockville center.
  21. MarkS
    The food was bland and unexciting. I had a blackened Salmon Caeser which was tolerable. Empanadas next time across the street
  22. MarkS
    Anyone been to the Daily Grill in Dupont Circle. I searched and did not find any mention of it. I know it's a chain but is the food passable. Anything to avoid.
  23. MarkS
    I have cooked in L'academie both in the recreational kitchens(Bethesda) as well as the professional Kitchen(Gaithersburg). Their grill may be a drop hotter then mine but not by much.
  24. MarkS
    Went to Houston in Bethesda Sat night top meet a few friends. They were surprised I've never been to Houstons after living in this area over 20 years. I was sad to glance over at Black's while waiting to be seated and having a few drink. The food was passable, plain and uninspired. I have ribs(pork) which were OK but overpriced. In fact all the entrees seemed overpriced for the quality and quantity. Bottom line, it'll be 20 more years before I return
  25. MarkS
    My Weber Gas grill sits on the deck outside my kitchen and has a direct gas connection. Last night it was reading about 550f bout fifteen minutes after lighting it. My RibEyes did not have Ray's char but they did have the cross hatch grill marks.
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