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mhberk

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Everything posted by mhberk

  1. I don't have the issue in front of me, but my biggest complaint was Zaytinya ahead of Palena
  2. Just picked up the new issue. I'll wait for others to get it before I make comments. Was surprised to see a new restaurant debuting at #4
  3. I'm pretty sure Casey came in 2nd that year and Dale got 3rd. I remember Casey making such a big deal about Hung winning and how she was robbed.
  4. I find it odd (though not for Carole Greenwood) for someone to open a restaurant in DC and chose who to serve based on their political affiliation.
  5. I go to Palena EXPECTING to get poor service (it makes the evening much easier to deal with when things actually DO go wrong). If I had chosen to stop going after my first experience there (easily in the top 10 for worst experiences I've had in my life!), I would've never come to appreciate the genius of Chef Ruta's culinary mastery! Over the years, I've experienced great service. During those visits, I write down the server's name and request them every time I go. When they are not available, I know my evening will be unpredictable. But that doesn't stop me from coming down from Howard C
  6. The best FO soup I've had in a LONG time was at Victoria's Gastro Pub in Columbia (have you tried that place yet Rocks?). A rich, flavorful stock with a hint of madeira and little bits of veal confit.
  7. Same her. Last year's relay was easily my favorite quickfire done in any of the four seasons! This last episode was probably my favorite of the season so far. My favorite line was when one of the judges told Spike that they liked his fish and Dale chimed in with a "You should have, it took him three and a half hours to make it!"
  8. What makes these tasty sandwiches so great is that they slice them to order. I take mine medium rare and sliced paper thin with horseradish and mayo. Just bring cash because they don't accept credit cards. They have one of those no-name portable ATMs there. But to save on the service charges, come prepared.
  9. Our neighbors have offered to babysit, so we are off to RTC tonight for our first time dining out since our daughter's birth (11/11). ETA: It looks like they don't have anything available until 9:45 , so I guess it's off to Lebanese Taverna in Woodly Park
  10. Asparagus risotto with shrimp and drizzled brown butter.
  11. My wife and I have celebrated all of our four anniversaries at Eve. This past June (our last anniversary) was the first time we had spent it in the bistro. Overall, I prefer the tasting room to the bistro for our anniversary. The anticipation of each course (and sharing each course with each other) gave us something to look forward to and it made the evening a litte more special. That being said, if you can't get into the tasting room, I doubt you'll find a better 3-course meal in the DC area, nor will you find better service then at Eve.
  12. Scrambled eggs with caramelized shallots, julienned ham, and cheddar cheese inside a toasted pita.
  13. I thought the episode was pretty entertaining. Bourdain was pretty rough at the judges table when he told CJ that his broccolini wasn't fit to serve in prison and that Brian's lobster was so over cooked, it had the texture of a doll head.
  14. I called it that because CJ had won the Quickfire Challenge the episode before and was able to handpick the three others that he wanted to work with, leaving the other four to form their own team.
  15. Yeah, that mise en place challenge was probably my favorite moment of the season so far! The "Dream Team" got SMOKED!! Watching Hung breaking down those chicken was a work of art. And the look on Tom's face, as he was doing it, was priceless! I've gained a new respect for Hung over the past few episodes. He seems to be much more humble than I originally thought. And what was Casey doing trying to dice onions with a serrated knife? The "Bad News Bears" really came together for that challenge and it was great. I also liked it when Dale pulled Stephen aside and told him not to talk as muc
  16. Last night, in anticipation of our risotto class this weekend, Mrs. mhberk and I decided to practice making risotto. We had some left over shitake and dried porcini mushrooms and some cauliflower, so that’s what we decided to add to use. I liked the roasted tomato recipe that I saw in Gourmet Magazine this month. But instead of roasting (light oil) the tomatoes, I confited (submerged in oil) them with shallots, garlic, S&P, and olive oil in the oven at 475 degrees for 45 minutes and then reserved the oil when they were done for the risotto. I put the tomatoes in a sieve and let the j
  17. I was told the same thing (not by Fabio though) I'm going to stop eating tomorrow at noon
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