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sandynva

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  1. with this in mind some of the rhapsodic reviews like the one below are pretty funny. Sometimes the emperor has no clothes. TBH, I feel that this happens with a lot of "premium" offerings, that the people think it will taste better, so to them it does. "Before eating Belcampo beef, I really don't know what the heck I was eating for 50 years. You can almost taste the nutrition in the richness of its' juices, as they permeate and become at one with the salivary flowing juices of my own. The experience is divine! This is truly a beef of substance, for anybody to say otherwise is blasphemy." "This butcher shop serves only the highest in quality meat! Man after eating one of their tomahawk steaks you don't feel tired or sluggish because their cows aren't fed corn!!! This is the best example of from farm to table as it gets" "Prices were a bit higher than buying your meat at grocery stores, but you could tell a huge difference in quality and freshness, very much worth the occasional splurge."
  2. We really enjoyed Volt and were worried when we heard about the new restaurant. However, our meal there this weekend was very good, and it's not as different from Volt as you may expect. Our apps and dessert could've been from Volt. my companion had a gorgeous beet and citrus salad with beets flavored different ways, 3 types of citrus, and fresh herbs. it was so pretty and every bite had a different (and delicious) flavor mix. The little gem salad was very pretty and a very good salad with very good ranch dressing. Dessert was so good--it was called a chocolate-orange "pudding" but it was really like a 2 inch square of the filling of a Lindor truffle accompanied by flavored (earl grey?) chocolate, salted caramel gelato, and a cocoa-cardamom sand. The potato puree was also great, like 50% butter with a definite baked potato flavor--it was like the best bite of a baked potato with butter but even better. the Rye bread was fine, it's neat that it's made from spent grain, but was like a good whole wheat roll, not much rye flavor. you can get a side of herb biscuits alone (they come with one of the apps) and you should. they are excellent, as volt's were. instead of mains we had some pastas which were all very good, especially the goat cheese tortellini, and lighter than you might've expected bolognese and lasagna to be. Service was very nice.
  3. Woodlands Indian restaurant review: A vegetarian menu that deserves to be close to your heart - The Washington Post Oh no! this is tragic, this one really hurts. I love, love the buffet, the vibe was great -- people who didn't know each other saying hi, giving newbies tips on how to eat things, i I don't know why but it always felt a bit like a community center to me, and the food was so good. I think the ultimate compliment to the quality of the food is that one time we went to brunch the people sitting at the next table were relatives of mine from new jersey who had been returning back to jersey--which has the best indian food in the us--and stopped for brunch on the way out because they liked it so much. i haven't gotten much carryout from there lately, but need to change that. They, and their buffet, must return! (maybe they could just have the buffet in jewel of india? ) and thanks to Tim Carman for reporting this, even though I was so sad to read it.
  4. I think I’ve seen these in Indian stores before
  5. A friend posted on Facebook that apparently they will be serving pizzas on some of the weekends in December, So if you’re a fan like my friend is, you have another chance to get their pies!
  6. They have a go fund me, in case anyone is interested in contributing —https://www.gofundme.com/f/sakina-halal-grill-meals?utm_source=customer-andr&utm_campaign=p_cp+share-sheet&utm_medium=sms
  7. Got carry out from there again this weekend and it was great as usual. The egg and chive pan fried buns and the Crystal noodles with special sauce were amazing per usual. Tried their hot and sour soup for the first time and was pleasantly impressed – definitely homemade and the best I’ve had in the area Very flavorful.
  8. Has anyone ever managed to get food from this place? Due to the excellent Washington post review we’ve tried repeatedly to get food from here without success. We tried at least three times prepandemic and it was always closed. One of those times, unable to get someone on the phone ( i’ve never been able to get anyone on the phone there) while I was on the phone with Northwest Chinese Food,their sister restaurant, I asked if CB Grill was open. They said they were, but only on weekdays ( our previous attempts to order from there had been on weekends ) Two weeks ago I was picking up food from Northwest Chinese Food and saw the owner, who also owns CB Grill. I asked her if they were open ( because I tried calling a couple times without success ) and she said yes they were open Mondays and Tuesdays and she even gave me a menu flyer that said the same that they were open on Mondays and Tuesdays. I went yesterday and, of course, they were closed. Sigh. What is the trick to getting food from here?
  9. Inspired by Tim Carmen‘s excellent review, we went there a while ago and really liked it. Sadly it seems to have closed. When I went there a couple weeks ago to try to get carry out, a man was waiting by the door and told me that he was opening up a Colombian restaurant in that space. When I called yesterday the number had been disconnected.
  10. https://dc.eater.com/2020/8/24/21354316/punjab-grill-serves-sikh-langar-communal-meals-homeless-people-downtown-franklin-park-d-c
  11. Funny, Martha is one of the few people, along with Nigella Lawson, whose recipes always work for me! I wonder if it’s some thing about the way different people cook or something. In any case, I should definitely look at recipes by those two
  12. All of my herbs have done extremely well this year, including my sage and oregano. I now have large quantities of each and no idea how to use up the bounty. I usually only use the oregano in pasta sauce and Greek lemon potatoes and have found that you can’t just add extra oregano to these recipes as it’s too strong. Does anyone have any (preferably vegetarian) recipes that use lots of either herb? Thank you!
  13. I also live in Montgomery county and love it. They have my favorite version of mapo tofu in the area. Sorry to read about the chefs accident though, and that they might be selling. I feel like they are an underappreciated treasure.
  14. Is there a reason to not just increase all the prices 30%? I think some of what people don’t like with surcharges like this is the semi-hidden surprise, you think something will cost X then it costs Y. Unless the point of keeping it as a surcharge is to highlight what they are doing with it maybe.
  15. I have to preface this all by saying that I unfortunately have never dined at Thamee,, I just didn’t get to it pre-covid— and I may be a bit biased because I’m quite fond of Mandalay in Silver Spring. And I don’t know that much at all about the Business of restaurants, who they employ, how they raise money etc. But, am I the only one who wondered if what Thamee is doing is worthy of a huge Food section article? Or is it just that what they are doing is better packaged and spun? spun The owners seem to genuinely mean well, and have their heart in the right place and for that I applaud them. But is what they are doing that different than what is being done— and has been done for decades— by most “ ethnic “ restaurants? For example the post article calls their restaurant a celebration of immigrant food – in what way is it a celebration of immigrant food that, say, a & j, is not? I would argue that all reasonably authentic ( is not totally Americanized) ethnic restaurants are celebrations of immigrant food. They say that the servers speak nine different languages— is that really unusual in the DC restaurant world? The people in my ( relatively small) workplace speak over 20 languages. Heck, on my little 10 house street I’m guessing there’s at least nine languages. What’s the difference between the Burma Box and the meal kits sold by a bunch of restaurants? And there’s a market place where you can buy foods and ingredients made by black and brown people that novel? I’ve never investigated this, but I’ve always assumed that the majority of stuff I buy from, say, Patel Brothers, 99 ranch or yekta market was made by, or from companies owned by, people of color. And is it really fair to call it a “Black Box”, if only one ingredient is sourced from a black farmer? Again, I really do think that their heart is in the right place. But when I read this article I didn’t understand how what they were doing was that different than what is done, and has always been done, by many minority owned and ethnic businesses and I wonder why they are getting credit ( and press and what is essentially a ton of free advertising!) for it when others do not.
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