darkstar965

If you want to toe in, I highly recommend their monthly brunch, which is both budget friendly (menu) and really really really good. The bacon flight is quite a unique experience (the sous vide bacon dissolves in your mouth like bacon flavored cotton candy) and they're now up to 8 different options. The donuts and eggs benedict are perfectly executed. The cocktail offerings are addicting.

Super recc. Had no idea Eola offered a brunch...and yet another high-potential donut option! Thanks.

Is the "new" Palena doughnut the "old" Amernick's doughnut.?

I seem to recall in a haze from years ago that the doughnuts that Ann served there were really Frank's and were even made at Palena and brought up the street.

Or perhaps I'm just imagining it.

All I know is that I miss Ann Amernick's shop with a deep and abiding longing.

I can't answer that never (tragically) having visited Amernick's or having had that donut. Separate from donuts, I did love her desserts at Palena when she was a Palena partner. As big a Palena fan as I am, I always thought the desserts a bit of a weak point between the Amernick and (now), Aggie years. I tried to detail the "new" donut's characteristics above but someone else will have to let us know whether they're the same. My guess is you could be right inasmuch as the "new" donut does seem more likely to be Chef Ruta's creation than something from either "A" pastry chef.

It's all about manners. Either you have them or you don't.

Amen to that. That and common sense. And, in case anyone didn't see it, the NY Times addressed this very issue today, referencing the TechCrunch piece Waitman orginally referenced here

On Sunday mornings only (I think) the chef at Cork Market at 14th & S will make you mini sugar donuts to order. Hot out of the kitchen, they are delicious, and small enough that you don't feel completely guilty (until you start eating the third, then the fourth, then...)

Ha--that's exactly the Tabard problem. Can order one...or two...or three. They're so small and light. Will definitely give Cork a try...but a few weeks from now since too many donuts.....well, you know.

Re: the new Palena donut.

Had this today for the first time and I think it's another "whose burger is better: Palena or Ray's?" kind of situation in that there's a quality bar that can be exceeded in different ways and then it comes down to personal preference on style.

Description

The Palena Donut is a fairly large, perfectly round, cake-style donut. It's maybe 5 or 6 inches across and a couple of inches thick. Lightly glazed with lemon essence mixed into the glaze. Not too sweet.

Review

As expected, the donut arrived very fresh with nice texture and flavor throughout. I might have liked it to be a bit more lemony but that's a small issue. I'd order this again and enjoy it, but given its heft, you can really only eat one if you're getting other food.

It's totally a personal preference but, to me, this is kind of like comparing the hellburger (bigger, messier, delicious) to the palena burger (smaller, gourmet, as or more delicious). I enjoy both but prefer the palena burger due to it's greater mix of flavors and detailed attention to everything on the plate (and manageability.)

Flip that for the donuts in comparing this new donut entrant to the longstanding donuts at Tabard Inn, which remain my favorite donuts available in these parts. The Tabard donuts are much smaller, lighter, asymetrically shaped, served warm and pillowy. Can eat three of those with no trouble as a first brunch course.

So, big thumbs up for the new Palena donut but Tabard wins this contest for me due to style more than quality.

Full brunch review.

Today was the 2nd Sunday of Palena's brunch and, as previously warned here on DR, we went.

Most of the new brunch menu is the existing lunch menu but with two big caveats to that generalization. First, several/many things on the lunch portion of the brunch menu are different takes on existing lunch items so often not the same. The burger is one minor example of this detailed below. There was the familiar and much-loved papardelle but, instead of guanciale, this one had a lamb pork bolognese (very tempting but since it was a first brunch for us, we didn't succumb). Second, there is the new, breakfasty section of this menu that includes egg dishes and the donut, among others.

Overall, it's an excellent brunch and a super new option for a sunny (or even cloudy) Sunday. Throughout we were reminded of what one poster on this thread recently wrote. Paraphrasing, that Chef Ruta often has familiar things on his menus but just does them better--more creatively and more deliciously than anyone else. Lots of that in this new menu as detailed below:

- the new, maybe-soon-to-be-famous Palena donut created expressly for the new brunch. Very good, amply sized, lightly glazed cake donut. $2. I'll post a more detailed review on this on the donut thread since it deserves to become part of the discussion there for the city's better donut options.

- morel, chevril and "ruby red" shrimp soup. Outstanding. $12. I've always thought Palena's consommes were the read standouts in the soup category with other, cream based or veloute type soups very good but not my #1 in the area (I think Cathal Armstrong gets the nod for veloutes with Frank Ruta the trophy for the most complex, most rich, most delicious consommes). That said, this was every bit as good as any I've ever had at Eve. Rich, creamy and earthy without being at all heavy. It was served with just a light application of the chevril and 4 or 5 of the most perfectly cooked (i.e., not too much) shrimps to form a perfect combination of flavors. I thought this new for the cafe and brunch menu but was told it had made appearances in years past. Not sure I've had it before. Loved it.

- "bacon and eggs" at $15. This is a great example of the 'Palena-just-does-familiar-foods-better' phenomenon in spades. Of course, there's little traditional 'bacon and eggs' about this. The egg is singular, coddled properly (how often does one see that?) and ridiculously fresh since, well, you can't really poach or coddle to the highest level without using very fresh eggs. The "bacon" is smoky pork belly. Loved this. Unlike so many thin and very fatty pork bellies served in many places, this one was thick, meaty, smokey and as good as any pork belly I've had in a long time. A few perfectly cooked ramps sat atop the 'bacon' and the egg sat atop an incredibly delicate hash-brown style potato cake. Also a dollop of tomato marmalade and a very savory "salsa verde" which was similar to a chunky latin chimichurri (chopped parsley and garlic) in color and taste. This has to be the best 'bacon and eggs' in the city; an incredibly satisfying brunch entree that left me with a familiar feeling for Palena: why is it so rare to find a chef who consistently (over menu entrees and years) cooks this creatively and deliciously without sacrificing one on the altar of the other?

- cheeseburger with fried duck egg $14. This was pretty much the familiar Palena cheeseburger but not exactly, Most obviously, the fried duck egg was a nice, rich and tasty addition. Also different, some really great mushrooms sauteed atop the burger. Aside from that, same aioli, same house made bun, patty, pickles. Excellent all around.

- tea $5. This is a small nit for me. Palena has just switched to a high-quality tea called "tea forte." I often order green teas out and had a nice sencha. That said, I'm both a big tea and coffee person and not a big fan of this brand. To me, the brand isn't consistent with Palena. Though a good quality leaf is used, the tea is more about gimmicky packaging and marketing than simply great tea. They use a stiff, pyramid-shaped "tea bag" that comes with a "tea forte" white ceramic square resting dish branded with an "F." Again, it's fine--good quality. I'd rather see Palena just source an ultra high-quality loose leaf tea assortment without the fancy packaging and branding. But, again this is really small ball stuff more suited to a tea thread which I'm sure exists on dr.com.

- oj. $4. I don't know, in all my visits to Palena since the early 2000s, that I've ever ordered a simple orange juice. They never had breakfast items before that I can recall and I don't usually order screwdrivers or other mixed drinks that'd use OJ. Anyway, this one is exactly what I'd expect Palena to serve. Very freshly squeezed from perfectly sweet oranges (maybe tangerines or some kind of blend?) and not over chilled. Refreshing. Delicious. Better than most OJs served in most places.

Cleveland Park is very dog friendly. Sorriso, Indique, Dino and even Palena all allow them at the outdoor tables. I'm guessing Medium Rare will also but their tables haven't yet been set up so not sure there. Cafe Ole is another great option on Wisconsin a bit north and west of Cleveland Park.

As for the different "bad dog" scenarios described previously on this string, I think it generally works if the dogs are treated as people would be in just one respect: bad behavior shouldn't be tolerated. A loud, aggressive and drunk person would likely be booted from a pub (unless it was a pub that specialized in that kind of thing like the NHL). In the same way, a poorly trained or "territorial" dog's owners should be politely asked to leave, consistent with the 'do-no-harm-to-others' ethic.

Just to clarify my own views since I think we're debating different scenarios to some degree and, even after re-reading, I"m not 100% sure what Waitman's original scenario was:

Scenario #1: my dining partner keeps checking/clicking on a smart phone for reasons unknown to me or for superficial reasons having nothing to do with me making any real conversation impossible. Rude and unappreciated.

Scenario #2: my dining partner is engaged with a smart phone while dining with me for reasons I know, to which I may be a direct party or are exceptional in nature as many of the examples already posted are (including mine or hm212's). OK.

Scenario #3: in a restaurant, I see another table with someone clicking away on a smart phone. No judgment rendered since I can't know the what or why of what's going on there and not my place to judge.

You've missed Waitman's point. What he is describing is exactly like being at a party where you are talking to someone who is constantly looking over the room for someone more interesting (important?) to talk to. Rude. Rude. Rude. Appallingly rude. No excuse.

Thought I acknowledged this scenario (with which I totally agree) with my first two lines in my original response. I was just trying to point out that someone using a smartphone could be doing many acceptable things depending on the circumstances. Maybe that's not controversial?

But, yes, in the scenario of someone constantly checking email, texting or tweeting irrespective of what their dining partner is saying or doing, yes, that's awful and decidedly rude. LIke the party scenario above--also rude. Guess we all strongly agree. Back to restaurant threads...

Went here for the first time tonight. Overall thought it good for what it is, surprising in a few respects, more an appreciated neighborhood spot than destination, elevated bar food and good value.

1. (Not so great) Pita basket with a mustardy olive tapenade. Tapenade ok but a bit strong, pita was thick and tasted packaged.

2. (Good) Mac 'n Cheese. $8. Enjoyed this. Not at the level of Central or the other standouts but suprisingly good with al dente pasta, gouda and parmesan. A bit heavier than it needed to be but tasty.

3. (Surprisingly Good). Tuna tartare. $12. Rated by my SO who really enjoyed it. To my taste, really one of several items that drove me to modify "bar food" with "elevated." A pedestrian grade of tuna but fresh. Generous portion. Topped with avocado, cilantro.

4. (Good). Crab Cake. $12. Blue fin crab meet. Very little if any filler. Agree with a poster from 3 years ago that this could be seasoned more to boost flavor. Probably the lowest on the value scale of all we ordered. Smaller size cake.

5. (Surprisingly good). Cod cake sandwich. $11. For my money, Cathal Armstrong's Eammons in Alexandria does the best fried cod around and this doesn't rival that. But, it was fresh, flavorful, nicely white and flaky, well seasoned and paired with a fresh challah roll, some tomato marmalade and maybe tartar. Really enjoyed it. Probably the single best value on an item by item basis.

6. (Fine). Goose Island Ale on tap. Pint at $5.75. No complaints. Seemed like a pretty good beer selection between the taps and bottles but I'm not a beer expert.

7. (Just OK). Apple & berry cobbler with vanilla ice cream. To be fair, ordering this wasn't my idea and I can't really knock anything about it. The ice cream may have been house made or may have just been a better quality 3rd party product. Apples and berries were discernable and tasted as they should. Other desserts are probably more interesting but, then again, no pastry chef here.

All together for two of us with the one pint and one dessert: $56 before tax. Good value and decidedly better than most bar food I know.

Is it just me, or are others apathetic about the new vendors as well?.

We went two nights ago for the first time this season. Observation #1: It won't get any better than Jordan Zimmerman vs Cliff Lee all season and the place was maybe 2/3 full. And, #2: having walked the entire stadium closely checking out every food vendor, agree strongly with Rocks. Couldn't be more apathetic...or outright disappointed. Bring on the trucks.

Yeah last night was a disaster. The pace of the game made it seem especially bad but none of the cashiers knew what the hell was going on. It seemed like some kind of system-wide credit card machine disaster. They wouldn't even let people pay cash until they could open the till.

This happened two nights ago for our game also but, in a comically inept way, it worked out fabulously well. Waited on line for 20 minutes or so at Ben's. At the register, the cashier had the drawer open and cash piled on the counter. She asked me if I was paying cash or wanted to use a credit card. After I answered "credit card," she waved me past and said "don't worry about it." There's a great business practice.

I can't understand how people can relativize this kind of behavior, and it is significant that they need a great deal of words to do so. Life is full of distractions, technological or otherwise, but anything that you intentionally do to divert yourself from someone you have chosen to be with is rude.

...This is so basic.

If not relative, then absolute? Always and unquestionably wrong Irrespective of any additional circumstances, consensus or information that an angry, judgmental, and out-of-earshot observer doesn't and can't know? That sentiment is the essence of the words I chose as the first responder.

What if I'm using my device to find a digital photo to share with my dining partner? How about if I'm looking up the answer to something my partner and I are both discussing and struggling to recall and both want to know? OK if I'm an off-duty doctor or police officer helping or monitoring something that affects lives or public safety? Etc. Etc.

As always, good and reasonable people will disagree.

Taking the bait with a partially different view.

On one hand, sure, if two friends, partners, spouses can't stand to actually talk with each other over a meal they've both agreed to have, that's sad at best and, well, something more extreme I won't state at worst. Personally, I'd hate to think the art of conversation never becomes a relic so long as the earth is dominated by humans and not robots.

On the other hand, it's of course not that black and white:

1. If some amount of quiet checking (not talking on phones or doing anything to disturb others nearby) is understood to be okay between the dining partners, so be it. Who is anyone else to judge?

2. There is some generational divide on this but I suspect it isn't simply generational but rather more around philosophy concerning personal technology. While maybe offensive to some (clearly including Waitman), this is seen as very normal by many others. And they're not all twenty somethings.

3. If you and I go to dinner and we agree to leave personal electronic devices at home, is it okay for me to ask the waiter to borrow a pen to note on a napkin the name of a film you've just suggested to me? Well, if that's okay, that's what I might be doing on my iphone while you, at a nearby table, are feeling your temperature rise assuming I'm doing something else. A smart phone can be a note taking device and something used for many, many purposes aside from checking email, texting or tweeting. If we list out all the possible uses (a video feed to my childrens' room where I can see them sleeping soundly?), who gets to decide what's okay and what isn't? Of course, my view is that as long as we're a free country...well you know where that goes. And that goes for the restauranteurs also. If a chef/owner institutes a no cell phone policy (or uses readily available technology to disable them in her dining room), that's their right and I can choose whether or not to dine there once aware.

At the end of they day, we all have all manner of things we hate or cite as pet peeves. If something really bugs you that your dining partner might do, then raise it prior and make sure you can reach agreement before dining to avoid getting up in a huff once at the table. Different strokes? Respect for all? Informed empathy?

For what it's worth.

OK, I have had many business lunches in the area.

As far as the Disney-esque Reston Town Center is concerned, there is only PassionFish and then there are the chains. However, if your business colleagues are not interested in food quality and the expense account picks up the tab, then Morton's and McCormick and Schmick provide overpriced and mediocre fare in a faux-sophisticated setting. You can't go wrong with PassionFish -- it's the best restaurant in the Reston Town Center and the best seafood restaurant in northern Virginia. The rest -- Clyde's, Jackson's, Mon Ami Gabi and M&S Grill, are simply too loud for a business discussion, and the food is bad too. At Jackson's, you would need to rinse your food in water so as to not destroy your kidneys from the excess salt.

Over in Herndon, in the center of town, there's Zeffirelli's. It's the best Italian food you'll find in the general area, and you can talk business without screaming.

A real hidden gem is El Manantial off Wiehle on North Shore Drive. If your boss is a foodie and he put you in charge of picking a restaurant in Reston, you would get a promotion if you ate here.

http://www.elmanantialrestaurant.com/

On your RTC comments above: yes, yes, yes!!! Exactly--in substance and tone. Extra point for humor. This all bodes well, I thought, as I continued to read.

On the Zeff and El Man reccs, great stuff. One of these two will do the trick perfectly. Maybe El Manantial since anyplace that'd ensure a promotion even if I'm not dining with a boss must be magical. Love it--thank you!

I know there are a ton of restaurants in Reston (Town Center and otherwise) but is there really nothing worthwhile besides PassionFish?

Dining guide has a greek place called Mykonos listed as #2 after PassionFish but there's been no post on that in five years.

Jackson's fine food is listed at #4 but I've found that to be very mediocre chain-style food.

Anything else nearby? Doesn't have to be high end like PassionFish (though can be). Just something suitable for a business lunch with decent fare

Tabard Inn.

Sunday brunch.

Best donuts in DC*

*at least until I can compare to the new Palena donutss

A group of four of us were here on a Tuesday night, 6:00 PM reservation, and it was unfortunately empty. When we left at 8:00 PM, there were a few more tables occupied, but it was frustrating to see so many empty tables when the restaurant is truly great. Granted, it was a Tuesday night and the weather was temperamental that day, but I hope that we were just there on a slow night.

The slowness at Eola is worrying. Seems to be more a trend from others' posts and my own experience. If that's true, I don't really get it. The place is excellent and, most notably, unique in what it's trying to do. It is more likely to track the more adventurous side of the culinary see-saw; maybe that segment isn't big enough. Will have to get back when the new tasting menu goes live (no pun intended).

Yep. I ended up being one of the few participants, but hopefully it gets more popular as word gets out.

....

Completely stuffed, I took a pair of lemon glazed donuts to go (which lasted about 10 minutes once I got home). An expectedly good meal, and I'm anxious to see what other breakfast staples the kitchen can put their spin on.

When we had the dining room artichoke tasting menu a few nights ago, we talked some with Sean about the brunch. While of course he's a bit biased, he really emphasized the donuts as the thing to be sure to seek out on the menu. I think his exact adjective, meant with extreme enthusiasm was "sick" as in "they are..." This got me really interested because, while I don't eat many donuts, I do love, love the donuts at Tabard Inn. These are $1.50 or so and served with rhubarb jam. I'll try them soon and post a mini review on the new donut thread for the other donut lunatics on the board

picking up on a conversation on the palena thread over the mini-artichoke sandwich, i wouldn't mind if the entire menu went miniature in the cafe if everything turned out as successfully as the desserts there these days. a pine nut tart not much wider in circumference than the size of a doubloon had me training on individual kernels. i was picking at them like a bird, and experiencing their texture and flavor was transformative, in a what's-new-in-the-kitchen kind of way. rounding out the pastry, a dollop of ice cream is used ingeniously to meld the sweetness of honey with the earthy ovine cream of pecorino. a single blade of rosemary garnishes the plate and invites deliberation, focusing your attention when you are eating it. the small world draws you in, but it never lasts long enough. you could wolf the whole thing down in a few gulps, and then i think it would leave a good flash of sugar.

Interesting idea (cafe going miniature) I'm guessing you mean only half seriously. One of the things I've always loved about Chef Ruta is how he has always seemed very thoughtful about refreshing his menus with new and interesting creations while keeping a core of most loved things there all the time. As much as I loved the artichoke/fontina amuse bouche, I know many of us would be seriously bummed if the full sandwich that inspired it disappeared from the lunch menu. It's been there for years. Of course, can't please everyone with (I really, really wish he'd bring the mini deviled eggs back as one example but no sign of that). The occasional tasting menus (like the current artichoke variant) is a great way to try more things in one sitting with smaller (if not miniature) portions. Just be sure to go (very) hungry.

So, inspired by Pool Boy's photography and a vegetable-centered tasting menu, we went for the artichokes tonight.

It was the exact same run featured in PB's photos and I'm hard pressed to disagree or even add anything to what was posted except:

One of two amuse bouches was a mini (maybe 1.5 inches square) artichoke fontina toasted sandwich inspired by the longstanding sandwich on the lunch menu.

Wow--I assume this was dining room? Do you know how much longer artichokes will be featured?

Randomly specific thought but in the right place--the Pitango board which hasn't been active in nearly two years! Unless there's another one somewhere? Anyway:

Biscotti.

More specifically: Pitango's "Authentic Cantucccini Biscotti di Prato"

Just six ingredients and, I think, the best packaged biscotti I've had in at least a very long time...in this country anyway. From a gelato place? Huh?

Has anyone else tried this?

Second on what John says ^. There were food trucks everywhere in L.A. when I was a kid, in the late 50's and early 60's. We called them "roach coaches" --they primarily traveled to blue collar and green collar worksites and were considered highly risky to the middle-class digestive system. .... These days, the upscaleness of the food is what makes them appealing to a really different target clientele.

We had roach coaches (and good humor) trucks on the east coast (NY/NJ/CT) as far back as the 70s and likely earlier too. Also blue/green collar work sites for the coaches, neighborhoods for the ice cream man:

http://www.youtube.com/watch?v=2JfMCBh1sJQ

I think the most revealing quote in the article is this one:

I have no beef {or lobster} with any of the food trucks as far as their setting up and competition, but there is a level playing field argument that can be made on taxes. I feel that overlay zones and moratoriums on restaurants, liquor licenses etc are a bad thing in general. But paying taxes is part of what citizenship. This is the only area where I have a problem with the truck.

I'm with Dean on the above. Aren't all Americans, whether individual or commercial, supposed to pay takes on income? I realize that's not the same as actually paying taxes given loopholes, shelters and the like but nominally the regulations should apply to any income-generating enterprise. Compliance and enforcement are important but tangential to this discussion. The DC Council legislation now under consideration will likely institute something to level the playing field. Then, let the trucks compete. IMHO, we have too many trucks (and cupcake places) now and I'd guess some or many will fail. But that's no different from the many poorly envisioned or executed restaurants that don't make it. I'd guess most people are like me in that they'll visit and spend with purveyors that float their boats, whether stationary or mobile. That's the free market--usually a good thing.

Franklin's

Looks interesting but no breakfast. Need a spot for around 9:30/10:00am. Thanks though!

I wish that someone would open a grilled fish restaurant based on this red meat concept. But I suppose that in this culture, it is a bridge too far.

TackleBox in CP if/when it ever opens? Surfside in Glover might fit the bill for you? Basic grilled fish.

From DinerGirl’s write-up it appears that it has not really changed since I went in February, also it is not all that adventurous, aside from the heart and the tongue there is not much in the way of adventuresome eating (well executed, just not as daring as I had hoped). If they were to introduce a lamb nose-to-tail that included brains and sweetbreads (when was the last time you found lamb sweetbreads around these parts) I would be first in line.

The beef was daring enough for me but always game to try anything. I'm always more about flavor/taste than daring for daring sake but that's all eye-of-the-beholder stuff. The heart was actually one of my least fave things in the beef feast. Not because it was heart but, rather, because it just didn't appeal to me on flavor and texture bases. Know others loved it though. Sthitch, you need to camp out more at Eola--maybe DC's most adventurous spot?

More usefully, I think Palena Cafe may be planning to switch the protein later this year but I'd guess not before May. I think that just because I'm confirmed for another moo-oriented head-to-tail in May.

I'd be interested. I can't get a large enough group together on my own!

Being able to rally large enough groups is either blessing or curse depending on one's perspective. I'm interested in a DR outing here too--that'd be a first for me and it'd be cool to actually meet some of you. And, a Tuesday would be fine but I'm more inclined to wait for next protein since I'll already have been a repeat beef-fest customer. Piling on are 3-4 visits to Medium Rare (and even a couple of trips to hell) I'll have done in their first few weeks open and that all combines to too much moo in too short a time. Can one have too much moo? I'd vote yes but again know good people will have different views to be sure. Need more seafood and veggies but I digress.

Thanks for suggesting and organizing, Don.