Lydia R

I have yet to have a good Mexican tamale here.

After a great Christmas with Mom's tamales, I want to "keep it going" and have been disappointed by locally made tamales too.

Has anyone ordered Tamales from DC-based tamalero. Ofelio Crespo? He was profiled on NPR yesterday by Brenda Salinas. There are no specifics in the article about how to contact him.

Ofelio Crespo is a tamalero who lives in Washington, D.C. He is usually out of bed by 5 a.m. and spends his mornings making gallons of salsa on his stove to pair with his tamales.

<snip>

Crespo's tamales are in the style of the Mexican southern state of Guerrero where he was born.

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Looking forward to <snip> rounding that part of the Beltway for baseball season.

Fishnet now has its regular menu on Sundays along with some brunch-y items [lobster omelette, french toast with blueberries and shrimp & grits] and expanded hours [11a - 4p]. So, on the way to an Orioles game we stopped for a quick bite. I had the fish sticks and shared sides of coleslaw and french fries. Whoever was on the fryer is really talented. The coffee was really tasty - what brand/roast is it?

I'm glad I finally made it there and definitely need to return to try more of the menu.

Interesting...turns out it's really more of a Wing Hub/Maggie's hybrid.

"Wing Hub Reopening As Maggie's" by Carole Sugarman on bethesdamagazine.com

Thanks, mtureck for linking to Carole Sugarman's article in Bethesda Magazine. I was catching up on the City Paper's Young & Hungry blog and found Stephanie Haven's take on the "rebranding" of Wing Hub.

The switchover, first reported by Bethesda magazine, will mean more than a name change. Maggie's will remain a sports bar, just one that Trilling hopes will be more accessible to women. It will have the same wings as Wing Hub but several new additions, like New York-style pizza and a tiki bar on the patio. "So many girls I know wouldn't come in more than once or twice a month," says Trilling. "I asked them if they'd come in if I changed the restaurant name to Maggie's, and their instant reaction is, "˜Absolutely.'"

The name is an homage to a Tenleytown pizzeria called Maggie's, first opened in the 1950s, that Trilling's father owned from 1964 to 1979. After he sold it, the original Maggie's continued to operate until 1998. "Playboy had them as the No. 1 one bar in the country for a ridiculous number of years," Trilling says. (Although he probably shouldn't tell that to the women he's trying to attract to the restaurant.)

Here's Stephanie Haven's photo that accompanied her Y&H blog post:

The Washingtonian had an interesting story on this restaurant and chef. See article here. According to the article, Present is owned by Gene Nguyen who owns Pho Hot, and the chef Luong Tran came from Vietnam.

Today's Washington Post had an informative profile, by Luz Laso, of Gene Nguyen including his start in the nail business and his emerging role in the Vietnamese-American business community

Today, the 41-year-old Virginia man not only runs the nail academy his family founded in 1988, but he owns the highly regarded restaurant Present and the nightclub V3 Lounge.

And as the founder and president of the new Vietnamese-American Chamber of Commerce of Greater Washington, Nguyen now has a title to match the influential role he made for himself.

Mr. Nguyen's entrepreneurial spirit is inspirational beyond Landrum-esque.

Is the opening chef, Luong Tran, still there?

Edit to add: Further discussion of Gene Ngyen's V3 Lounge moved here - clickety.

It is very clean, well-designed, with a board menu that is very easy to read, great explanations on the menu on what BBQ styles they serve, and the locals are very drawn to here. <snip> Carry out was the way to go today for this place, as I must have passed at least 3-4 families on my way in with big bags.

A couple 4th of July 's later, the Urbana/Ijamsville location is still going strong. After an early Nats game and unexpected road closures that plowed us onto Independence Avenue, the consensus was to head for the hills to get 'cue [instead of Penn Quarter's Hill Country or MoCo's Urban BBQ]..

As Goodeats noted, many families were carrying out big bags of food -- probably destined for backyard festivities. The service was intelligent and helpful. We arrived in the late afternoon to a tranquil scene and afternoon sun blazing in through their windows.

We had the pulled Pork shoulder, slaw [very finely minced and tasty], mac&cheese [ovenbaked, not stovetop] and fries [very boardwalk-y, but will skip next time to leave room for the 'cue]. I also had the lemonade and it helped cut through the moist and crust-flecked 'cue and the various table sauces.

While it helped that the Urbana/Ijamsville location [i-270 exit onto Route 80 and past the old Cracked Claw at Peter Pan] got us out of the city, it is in Frederick County and a bit of a haul to be in a regular rotation.

I'm glad we finally made it there. Next time, we'll try the sectioned-off bar area [televisions, a better chance to see their draft beers, and explore the rest of their menu].

Patrick's Irish Pub. The pub won because it had good air conditioning. BF had a Ruben and I had the prime rib sandwich. I was pleasantly surprised by my sandwich. I was expecting a thin sliced "French dip" sandwich. It was a full 10 oz cut of prime rib on toast. It came with a basket of seasoned fries. Pretty good deal for $9.99.

It is an interesting set-up. The pub is connected to the steakhouse next door http://www.annesstea....com/index.htmland actually shares the same menu.

Thanks Deb, I've driven by Patrick's Irish Pub and wondered if it was related to the one on Pratt Street in Balto. The Baltimore original is, by their declaration, the oldest Irish Pub in the US. It's been at the same location on Pratt Street since 1863 and owned by the same family since 1847.

In honor of the start of Memorial Day Weekend, here's a link to Tim Carman's May 15th column profiling Jamaican ice cream and highlighting York Castle.

Headley, 61, originally from Mandeville, Jamaica, moved to the Washington area in the early 1970s to attend what was then called Columbia Union College in Takoma Park (now Washington Adventist University) to study accounting. Headley got his degree, but he also got an education at the original Gifford’s Ice Cream in Silver Spring, long before it devolved into bankruptcy. Headley learned how to make ice cream from Gifford’s veteran employees who had committed the recipes to memory, not paper.

The York Castle owner won’t come right out and say that his ice cream is based on Gifford’s recipes, but he hints broadly. “People who know it,” Headley says, “know right away what it is.”

Reading Tyler Cowen's column, "Getting a good meal in D.C. requires some ruthless economics"

Six Rules for Dining Out (The Atlantic, May, 2012)

Scaling the Great Wall (Washingtonian, May, 2012)

What a dismal science.

I believe it. I walked around looking for it, finally asking an attendant..."nope, no more shake shack" - maybe she was doing me a favor to avoid the line, or thought I was a Phillies fan. Later saw a sign for it. Thanks for the heads up- I was afraid I was losing my sanity

Yes, Shake Shack's still there. The Union Square folks have a current promotion called "Eat for the Cycle" which involves a punch card with the bases being their four ballpark offerings. Round 1 runs from April through June.

I am sorry that you experienced the "new normal" from non-engaged park employees [but not my ushers, they're perfect]. My example: the cashier at El Verano Taqueria knew nothing about the Cycle promotion and had to consult a manager.

The barbecued bologna sandwich at Blue Smoke is still $7.75 and still a steal .

<snip>

That sandwich has got to be one of the best food values in the park.

Thanks Pat, I've never gotten food from Blue Smoke and the "Eat for the Cycle" requires purchase of "a food item of $7 or more." Definitely will try the bologna over the fried chicken sandwich.

Nationals Park Concessions: Vegetarian options

The Opening Weekend of Camden Yards’ 20^th Season concluded with a sweep of the Twins.

New on the food scene this year and located near the Eutaw Street Gate are three new options:

The relaunched Gino's Burgers & Chicken with its Gino's Giant.

A ballpark location of the Fell's Point Stuggy's with it many variations on sausage & hot dogs. I had a Crab Mac&Cheese Dog that was moderately successful - will try something different next time.

In the warehouse is a brew pub named for and partially owned by Rick Dempsey. Dempsey's Brew Pub's website is still under construction, but will hopefully give tap updates. Currently, they're serving Wild Pitch Wheat, Pine Tar Stout, Rick's Red Ale, and Rain Delay IPA. They are on our list for next time and hopefully they'll be fully operational.

I will be happy to share my excitement and happiness with you with these great news:

<snip>

- I received a mail this afternoon and it got me very excited and thankful. Restaurant association of Maryland (RAM) has selected `Fishnet` as a finalist for the Maryland Favorite New Restaurant Award. The winner will be announced at the Annual Awards Gala on April 16th.

Voting closed on March 9th and hopefully Fishnet will prevail over the other worthy nominees. This week's Gazette has an article by staff writer Lindsey Robbins. The article quotes, sigh, the usually silent Tom Power of Corduroy:

Yalcin, who has a background in restaurant management but no formal culinary training, employs a staff of four, including two other cooks. He said he learned cooking from his Turkish mother and from watching the staff at Corduroy, a fine dining restaurant in Washington, D.C., where he was general manager for nine years, working under chef and owner Tom Power.

Power described Yalcin as passionate and “eager to please.” Yalcin began at Corduroy as a server and advanced to general manager. Before that, Yalcin waited tables at various bistros in Georgetown.

“He has good service skills and understands the customers,” Power said. “I think he’ll do well. I’m very happy for him.”

Power also complimented Fishnet’s niche in the casual market, saying it is largely dominated by burger places. More people are opening casual restaurants, as customers are looking to spend less eating out, he said.

“Food prices are going up and customers don’t want to pay more,” he said.

<snip>

Having visited Fishnet, Power said he was particularly impressed with its lack of “cutting corners,” even down to making its own fries rather than purchasing them.

“With his price point, it would be easier to have frozen fries,” he said.

Looking forward to learning the "election" results and rounding that part of the Beltway for baseball season.

Yesterday's Washington Business Journal had another press release regurg from Missy Frederick. I wish she'd do some original reporting [her article notes that Jiffy Shoppes was planning a mid-June opening].

It is interesting to read background on what it takes to open this modest enterprise.

Jiffy is next to Chef Tony's and has a side patio with tables waiting for the warm weather to return.

The beauty of a 15-year-old child is the absolute pliability when it comes to making a voyage such as this.

Soon Matt will reply with "sure Dad, as long as I can drive there."

Thanks for the head's up mnnchas, their website has their history and an interesting menu [especially the subs and Greek fare]. Let us know how your visit this weekend goes - it looks like they're closed on Sunday.

after reading a favorable review in the Gazette referring to the crispness.

One of the hardest things to do is to let a pizza straight out of the oven "rest" and get its act together. Otherwise, it's just like slicing into a steak too quickly - bleeding out and messy.

Thanks for pointing out Chef Brian's review in the Gazette. It seems that it generated a huge response prompting Jon and Ankur to post this sign:

This weekend they are busy, but not running out of dough balls or having extended waits.

I'm glad they're using a measured growth strategy to keep the quality up. Their vision has been focused by an amazing range of research throughout the USA and Europe. If you ever need pizza recommendations in other cities -- check with them. Thanks again for the Don Antonio rec - they weren't previously on my radar.

Note to self: it's better to get off Rockville Pike for a late ice cream [banana Fudge Ripple] than than any other place on St. Paddy's Day. Oh, and remember they're closed on Mondays and every other day between 3p & 5p.

I just finished a big project and am now circling back to post about my visit to Don Antonio.

The restaurant is only a block west of the Gershwin Theatre’s stage door and makes for quick drop-bys when either in mid-town or upper Manhattan.

Here's a photo of my bar-served Pistacchio e Salsiccia [described as fresh pistachio pesto, sausage, homemade mozzarella, pecorino romano, basil, extra virgin olive oil]:

The pistachio pesto is really subtle, but pushes the sausage into a deeper, richer flavor.

This visit I had time to walk from my digs in the UES to Don Antonio’s and then over to J.B. Prince on 31^st between Madison & Park Ave South for “sharpies” and to ogle their wares. I like walking in Manhattan with a cool destination in mind.

Next visit, I’m going for the Girella [prosciutto cotto, grape tomatoes and arugula, with fresh ricotta and homemade mozzarella filled crust] detailed in the Daily Slice, but better photographed in the Starita website gallery:

Yes, please.

Motorino in the East Village and Keste in the West Village are hot spots.

The initial Manhattan pizza recommendations from Jon focused on Motorino & Kesté. Today Ankur gave up Don Antonio – the newly opened collaboration of Roberto Caporuscio, from Kesté, and Antonio Sarita, his mentor from Naples’ Pizzeria Starita a Materdei.

Based on Ankur’s enthusiastic rec [with an emphasis that Antonio would only be in NY for a few weeks] along with updates & videos from Slice, I’m pushing Don Antonio to the front the line for my upcoming NYC trek.

Anyone been in the few weeks they’ve been open?

Don Antonio

309 West 50th Street, New York NY 10019 (near Eighth Ave.; map)

646-719-1043

Initial menu: Don-Antonio-by-Starita-80800788-MENU.pdf

We also have a new weekday lunch special: an 11" Margherita pizza, a fountain drink, and a scoop of our delicious, JJ Hoffman's ice cream - for $10 (tax included).

Today's lunch was great break in an otherwise trying [but successful] day. First time for the ice cream; Butterscotch and creamy. Their WiFi availability was a welcome surprise.

The Margherita was a perfectly simple and tasty reminder to get back to Pizza CS more often.

Thanks again, Jon, for the Manhattan recs - I'll let you know how it goes.

Comments in response to the recent Post article on dining options in Wards 7 and 8:

<snip>

We are proud and to serve Wards 7 and 8 for a long time to come, and to welcome back all of our neighbors and friends.

--Michael Landrum

It's an early President's Day holiday and I've just caught Paul Schwartzman's piece in WaPo.

Are the comments section following WaPo articles moderated by WaPo staff? It would help.

Here's the graphic accompanying the article based on D.C. assessment data. Credit to Magda Jean-Louis, Dan Keating and Laris Karklis.

As noted above, I was seated next to a certain lady who used to do restaurant reviews. Said lady was, of course, Phyllis Richman. I had never had the pleasure of meeting her, and sitting next to her for the dinner was a huge thrill, alone worth the journey (for me about 900 miles round trip). She and Carman came down together; I was a bit surprized that he didn't mention she was there in his article.

Carman did mention Ms Richman and their pre-dinner Charlottesville side-trip in today's WaPo All We Can Eat blog:

We were two of 80-some people invited to the opening-night dinner, the results of which we mixed. Even longtime Changians found themselves

disappointed with the meal, though I do sense some of their disappointment might be rooted in Chang’s ever-growing accessibility. (Personally, despite my inexperience in Chang’s cooking, I found most of the meal, with a few exceptions, hit the right notes.) Changians could be like those early punks who never wanted to see the Sex Pistols become just another symbol of some suburban kid’s middle-class angst.

Chang was way more accessible in the NoVA 'burbs than now...

Rumor I've heard is a Diners, Drive-Ins and Dives appearance

Food Network set the date for this episode: Monday Feb 27th at 10pm.

Apparently not, nor advertising in general I'm afraid. While there were a large number of people there whose entire intent seems to have been to eat free, there was some serious schmoozing going on (I have now added two more wine distributors to my list of contacts in the wine business). One day that information may become handy. As I said, the food was not as complex, and in some cases mediocre. I hope this was an aberration and not what is going to be the norm.

There's a weak piece on Richmond.com with no report on the food - just whining about driving out to the 'burbs. Instead of food or scene reporting there's a throwaway [unattributed} link to Kendra Bailey Morris' Fatback & Foie Gras blog initially linked by Zora above.

Seriously, 99% of the posts here at DR are better than that article.

I was invited and went. You missed a decent dinner. I think the food was toned down considerably, possibly due to some twit bringing their children.

Gosh, maybe it was an investor. Although your service sounds better than our April, 2006 two-table DR-meal at Szechuan Boy, the food sounds mass market.

Based on his article in today's Post, Tim Carman and JohnB were there too.

A few of the chef’s dedicated fans were invited to the grand opening Wednesday night of Peter Chang’s Cafe, his second in central Virginia; he opened Peter Chang’s China Grill last year in Charlottesville. Among the well-wishers was John Binkley, the former Washingtonian whose near-obsessive pursuit of Chang was chronicled in Calvin Trillin’s March 2010 article in the New Yorker.

In a way, Wednesday’s dinner might have marked an end to Binkley’s celebrated sleuthing, a pursuit that has been mutually beneficial for chef and customer. Binkley became a sort of hero to fellow Changians, as the chef’s followers sometimes refer to themselves, and Chang has earned the official title of cult figure, which has only increased his marquee value.

There's nothing in the Richmond Times-Dispatch about this restaurant's opening week. Do the Lees understand the Richmond market?

Here's a summary of Chef Chang's travels by Tim Carman, Gene Thorp, and Bonnie Berkowitz/The Washington Post.

I was skeptical as I approached. The glassed in taco counter in a gas station felt like a fish bowl. The taco al pastor, barbacoa, and enchilados (2 dollars each) were great. The pork in the al pastor was crispy on the outside with great seasoning. the barbacoa and enchilados are the same meat--a gamy lamb shoulder, but the enchilados is smothered in sauce and cream.

Yesterday, I made my first visit to the original location of R&R. They were out of several of the handwritten specials - no chicken tamales or mole. I had the aromatic and tasty Lamb Enchilados [a real fkj, don't try to eat this in your car].

Thank you, HowChow for the original post - looks like you also got a shout-out on the new menu.

R&R Menu_Feb2012.pdf