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chickenlover

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Everything posted by chickenlover

  1. chickenlover
    Dino last night. The cheeses, especially the burrata, were excellent. I'm afraid I can't share others' enthusiasm for the cooked food though.
  2. chickenlover
    Spring is in the air at Palena. I think it's horribly trite to describe food as (insert season here) on a plate, but their consomme was the essence of spring last night. The broth was loaded with morels, nettles, a quail egg, fava beans and a couple of other things I can't remember. Really great flavors. Fava beans also made a cameo in a nice saute of frog's legs with little mushrooms and baby onions. Service was exceptional as always and we left happy as we always do.
  3. chickenlover
    I have that piece in my fridge right now, but it took me 2 years of shopping at WF to find it. After reading Dean's post, I won't complain about the rind anymore. I do wish they would cut the pieces a little smaller though.
  4. chickenlover
    I used to eat at Lalibela when I lived in the neighborhood. It's not bad, but I prefer Dukem or Etete.
  5. chickenlover
    We dined at Montsouris last night, and although it wasn't bad I can't see myself rushing back. We started with bone marrow and salmon tartare. The bone marrow is presented simply with sel gris. It was rich and gelatinous and could have used something besides salt to cut the fat. The salmon was fine and generously portioned. Our entrees were bavette and onglet. The entrecote that Rocks liked wasn't on the menu last night. The onglet was a nice enough steak but it arrived bathing in an assertive pepper corn sauce. I like pepper, but I would have definitely preferred this sauce on the side. The "kobe" bavette was much better, thin and tender and buttery and cooked medium rare as requested. Both steaks were accompanied by good frites. Dessert, chocolate mousse, didn't do anything for me. Service left a little bit to be desired. It's worth noting that we dined on the early side and it was empty when we arrived, but nearly full by the time we left. So, they don't seem to be hurting for business.
  6. chickenlover
    In Gallery Place, the Portrait Gallery's restrooms are located conveniently close to the front exit.
  7. chickenlover
    There is allegedly a decent Thai restaurant in Harrisonburg. That's all the info I have.
  8. chickenlover
    I was there in December. I remember really liking the salad they did with roasted mushrooms, frisee and lardons.
  9. chickenlover
    I think the cafe is a lot better when you mix in a course or two from the dining room menu. These dishes can be ordered a la carte and the pricing for the first and second course is similar to the cafe menu. For me, this is where the really good stuff is---like the gnocchi and the terrines.
  10. chickenlover
    Goose egg ravioli at Palena. A thing of beauty is a joy forever.
  11. chickenlover
    I cooked my first rabbit a couple months ago. I like rabbit but I have to admit the whole, skinned rabbit freaked me out. I don't think they look like cats. To me it looked bipedal, almost like a little person. I had to stare at it for a good 10 minutes before I made my first cut. In the end it was delicious and I am looking forward to cooking the next one.
  12. chickenlover
    I have one of those in the freezer. Mind sharing how you did the braise?
  13. chickenlover
    Saturday Lunch: 2 Amy's. Sliced meats, pork sausage pizza, cannoli. Sadly, the pizza was a little soggy. I think this was due to miscommunication with the server though. She either didn't hear me say well done or just didn't bother to write it on the ticket. I strongly recommend the lomo to anyone looking for a charcuterie fix. Monday and Tuesday lunches: Lentil soup at Greek Deli, biryani and samosa at Naan and Beyond. Both were OK. I am trying to give up eating meat for weekday lunches and these are some of the better vegetarian options around my office.
  14. chickenlover
    The rabbit papardelle is really good. Their stuffed pastas are excellent as well.
  15. chickenlover
    Or you could rent The Big Lebowski and drink White Russians.
  16. chickenlover
    Come on. Everyone knows the cool kids drink PBR.
  17. chickenlover
    I generally give a place one chance, especially an expensive place. Also, I am much more willing to try new places if they fall into the cheap eats category. For less affordable meals I tend to stick to places that I know will like, i.e. Palena, rather than rolling the dice on something new.
  18. chickenlover
    There's not a whole in terms of vegetables right now, but you will still be able to find apples, root vegetables, hearty greens and some greenhouse lettuce. There's plenty of meat vendors. My personal favorites are poussin from Eco-Friendly, chops from the pork guy, sirloins from the lamb people (can't remember their names) and buffalo short ribs from Cibola. There's also a few cheese vendors and some other odds and ends. I still visit every week.
  19. chickenlover
    Don, maybe you are getting VIP portions. When I was there I ordered the standard menu and thought the amount of food was perfect. I probably could have skipped dessert though.
  20. chickenlover
    Wow. He describes eating at Komi as "torture". This is quite a dig for a restaurant that he gave 3.5 stars and is widely considered one of the very best in town. He clearly doesn't prefer tasting menus, but this piece crosses the line from opinion to agenda. I don't really think it's the role of the critic to be telling chefs how they should be cooking or the public how they should be dining--which is what he appears to be doing.
  21. chickenlover
    Do you remember what he served with the ravioli? I had these a couple weeks ago and loved them, but the other stuff on the plate didn't really click for me.
  22. chickenlover
    I was speaking more to the general practice of listing producers and using sourcing to market restaurants. So, no I don't think it really depends on the producer or the chef. Good food will always depend on good producers, but I think the current practice of emphasizing producers on the menu is driven largely by trend.
  23. chickenlover
    I think we're already there.
  24. chickenlover
    I've been seated next to douchebags in all types of restaurants. I don't know what you can do about it except eat at home or maybe move to a city with a lower per capita douchebag population.
  25. chickenlover
    Is that the one with reverse serrations, aka 'scallops'? I've heard they stay sharper a lot longer than standard serrations.
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