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Mark Dedrick

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    808

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About Mark Dedrick

  • Rank
    Member: H Street Overlords
  • Birthday May 20

Profile Information

  • Gender
    Male
  • Interests
    I like to eat. And drink. And cook.
  • Location
    NE DC

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1,802 profile views
  1. Mark Dedrick
    It's sad to see this club close. It had great sound, and I saw some very memorable shows there over the years. Hoping the rest of DC's live music venues can hang in there.
  2. Mark Dedrick
    Cap Lounge closing is really rough. It's the first place I ever went in DC, and was a big part of my life for many years after. Here's a fitting obituary by Tony T, who managed the Lounge for a long time before opening up the Pug on H Street. https://barredindc.com/2020/09/11/guest-post-tony-t-remembers-capitol-lounge/
  3. Mark Dedrick
    This really sucks, Poca Madre was one of my favorite restaurants in the city.
  4. Mark Dedrick
    Last night we got delivery from Red Hen for the second time, and both times it was a good experience, and a good splurge meal (last night was my wife's birthday). We got charred octopus with potatoes, Sardinian Fregola Salad, Maloreddus, and cacio e pepe. Delivery was very smooth, and everything was delicious, including the wine pairing.
  5. Mark Dedrick
    I made a peach cobbler a couple of days ago. Once I finish eating it I'm going to make this. https://cooking.nytimes.com/recipes/1021204-peach-pound-cake?campaign_id=58&emc=edit_ck_20200708&instance_id=20089&nl=cooking&regi_id=58112818&segment_id=32906&te=1&user_id=83a355ce4c8af55f250a7bd9218362f3
  6. Mark Dedrick
    Obviously to each their own, but I think this most recent season was the best ever. The quality of the contestants was absurdly high. They seemed to get along really, really well. The one chef, Malarkey, who was kind of cast as the "heel" for this season seems to have been universally loved by the other chefs on the show. And I thought the finale in Italy was very well done.
  7. Mark Dedrick
    That list is incredibly long. I hope at least some of these places survive. Rappahannock Oyster Bar on a beautiful Saturday for lunch when the Union Market windows are all open. Archipelago for tiki drinks and Sichuan food before a show at the U Street Music Hall. Thamee for some of the most interesting and unique food in my neighborhood. Taqueria La Placita for some really good tacos. And probably first on my list, Tail Up Goat, for incredible food and service. And so many others that I can't even count.
  8. Mark Dedrick
    Yeah, I read somewhere that basically every chef and cook that Kevin brought in has also left. It may still be a very good or great restaurant, but it will be a completely different restaurant.
  9. Mark Dedrick
    Initially this really surprised me. But after thinking some more it doesn't. They're whole business model seems based around conventions and conferences. Hard to see those coming back soon, and some of them may never return. That's a huge property.
  10. Mark Dedrick
    I've been wondering that as well. Just a couple of weeks ago Kevin had said that they would not be opening to in person dining until a vaccine was found. Then last week Emilie's announced they were opening.
  11. Mark Dedrick
    They are also doing delivery now for the first time (I think). It's one of my favorite spots.
  12. Mark Dedrick
    Fiona is the best. For grilling, it's pretty straightforward. I painted them here with some melted butter and Old Bay, and grilled for about three minutes per side. Just make sure your grill grate is clean, and oil it right before you put them on so that you don't have sticking.
  13. Mark Dedrick
    District Fishwife. Second time this Spring I've gotten them from her.
  14. Mark Dedrick
    Grilled soft shells and asparagus last night. It was delicious.
  15. Mark Dedrick
    My energy and excitement over cooking dinner every night has definitely taken a bit of a hit. Early on during stay at home I found myself getting into a bit of a rut with my cooking. This led me to turning to looking at, and cooking from recipes, which is not something I really do normally. But it took me in different directions, and got me more excited. But the past week or two that excitement has waned a bit again. I think going nine weeks where I cooked every dinner I ate and most of the lunches was likely responsible. We're going to try to mix in delivery a bit more going forward so I don'
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