thegourmetpig

There are only 9 restaurants better than Central? And Kinkead's is one of them? What happened?

As I remember, Kinkead's is dated and stodgy, and Central was a nice, fun meal, but nothing memorable. Where is 2941?

Can someone please post the rankings? I've left DC and can't get a copy of the magazine. As a former cook at some of these ranked restaurants, I wanted to see how they were doing.

Brined and roasted chicken with thyme and garlice

pommes rissolees

baskin robbins 31 cents scoop

I'll be visiting Palena for the first time on Friday. Can anyone whose been to the dining room lately tell me what to expect/dishes to look for? Also how's their wine program? Thanks.

Are you eating in the cafe or in the restaurant? If in the cafe, definitely try the roast chicken. This is the best chicken you will ever eat, chickenlover. Otherwise, I've rarely eaten anything bad there, so I recommend going with what you feel like. The gnocchi is always good.

As for the wine, it's not the best service in town, but there are some nice little bottles and the bartenders are pretty knowledgeable.

Great article! Thanks for the post. We hadn't really gotten into culturally transmitted food aversions, but that is obviously significant for many. I know adults who were raised in kosher homes who, though no longer observant or religious at all, still cannot eat meat that is even slightly pink, let alone rare or medium rare.

Mine is a weird one, especially for a big foodie/aspiring chef. I don't like cheese. Never have, and can't seem to get over it. Of course, I like mozzarella. I also like mild cheeses, but only if melted. However, nothing scares me more than a camembert or reblochon. Blue cheeses too. And before someone says it's because I'm not used to them, I grew up in France, and my family's fridge always stank of the strongest cheeses in the world, kept in our vegetable crisper.

Risotto with red cabbage and pancetta (from Marcella Cucina cookbook)

Artichoke crostini

Are you willing to train someone with good skills but little experience? In that case, I am your next line cook.

strawberry gazpacho with basil cream and black pepper

penne with mozarella and a tomato coulis

Here are the keys- you don't need many knives, just a few unless you are going to be doing some very random things- but ideally a smaller paring knife, a chef's knife, and a serrated knife should take you pretty far. I can bone with a small paring knife, chop, dice, mince and so on with my bigger knife and cut tougher things with my serrated. I'll caveat this by saying I haven't done any line work in quite a while (in college). You must get some good sharpening tools- a sharpening stone especially and learn to use it well. For a case, everyone who sells decent knives sells small zip up cases. Do not buy a knife without handling it first. You need to feel the ballance and weight of it on your hand. Just some general guidelines.

thanks!

Any brands recommended to try out? How local stores where I can try them? Internet stores where they are cheaper? Anyone want to give an inexperienced line cook a job?

Hi,

I'm just starting out as a line cook (after going the more traditional law school route), and I need to buy my first few knives and carrying case. What should I buy? I'm not very rich (or rather, I'm poor, with student loans aplenty), but I want to buy something decent. Any suggestions?

Jon

I'm not sure the above review makes much sense, but I'll have to agree with the general message. The pizza is not NY pizza. There is too much sauce, and it's too thick and sweet. The cheese is oily, but not in the regular way. The sausage we has as a topping was really good, though. Still, no reason not to make the trek to 2Amys or paradiso when I want pizza.

So, I had a chinese hotpot AND pizza tonight. I think I'm going to have an identity crisis.. In any event. . Radius. . . is NOT New York pizza. I had a ducati. On a scale of one to five, it's a six. As a New Jerseyite and New York passport holder for a couple of years, it's a far, far cry. The crust isn't blistery enough. The sauce is too saucy. And, it's just not quite right. I wish it were. I miss good pizza.

Still. I want to be a cheerleader. I like the space and the juice glassed Chianti. I can't fake the love, but I'm sure I'll go back.

Oh, yeah. And they do deliver now.

Went there a couple of weeks ago, and the service was excellent. My mahi-mahi special was excellent, but what I admired most was their take on BLT, with fried green tomatoes instead nasty raw white ones, and thick and meaty bacon. I'll be ordering that next time.

"while Roberto was peddling tomato and mozzarella salads in May, Peter was garnishing his morels with chive blossoms"

so true, and so poetic. A+

Tried Vidalia last night for the first time. All I have to say is that the molasses-cured hamachi appetizer was out of this world, and defined just how complex some their cooking can be. Read the write-up on www.thegourmetpig.com .

went last night for an anniversary dinner.

everything was excellent. of course, it's hard to match the antipasti, but the jerusalem artichoke soup and the chestnut tagliatelle with chanterelles were amazing. my steak was cooked to perfection (and i mean that), and my girlfriend tuna with gremolata was also wonderful. the only thing problematic was the excess caramel on the tarte tatin. still, i was very happy. write up will be going up soon.

read the blog!