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Genevieve

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Everything posted by Genevieve

  1. Genevieve
    Ooh, I always wanted to try his cooking but never got out to Driftwood. Hooray for him cooking in Arlington now! And that explains why the food was so good. Also fyi, the menu has lots of gluten-free items marked, as well as vegetarian items.
  2. Genevieve
    I'll join the chorus of those who were sorry to see Marjorie go. And that last challenge was one I would have been interested to see at an earlier stage of the competition, but it seems a shame to have a "can you do something magic with lots of showmanship for David Copperfield" challenge be the one that knocks people out of the final. She went with liquid nitrogen and burned her tongue trying to create magical effects. It did seem like Marjorie might have played it a little too safe in the first and much more straightforward part of the challenge, where she had access to the entire pantry (which the others didn't) and cooked seared salmon with a shaved vegetable salad and Meyer lemon puree - it sounded delicious but not all that creative. Something more exciting might have gotten her to the final then. (Not that Jeremy's winning butter-poached chicken with pickled grapes looked terribly exciting either.)
  3. Genevieve
    Had a very nice meal at Palette 22 on Friday night pre-theater. This will be my go-to before a show there. The restaurant was bustling, and I would definitely say get a reservation, at least on the weekend. (I heard someone ask and there was a 40ish minute wait at 6 p.m.) We couldn't get a table outside - the weather was nice and those tables were full. We started with Roasted Cauliflower (ras el hanout, golden raisins, mint), which was good, though I have had better (I like it when it's deeply roasted, and a little bit of a creamy sauce is nice). It had almonds which aren't on the online menu, and they definitely enhanced it. Next was Peruvian Style Grilled Octopus (olive oil, garlic, lemon, paprika, thyme, gold potatoes), which was fantastic. It was tender, not chewy, and the texture and flavor of all the ingredients worked together extremely well - a red pepper (some heat but not a ton) on top of the octopus, on top a little pile or cake of potatoes). We also had a Wild Mushroom Flatbread, which was excellent and full of meaty mushrooms. Then we had Vietnamese-Style Sugarcane Shrimp (lemongrass slaw, ginger-lime sauce, butter lettuce), which was spicy and tasty. We had Pan-Fried Watermelon + Halloumi (harissa spice, pomegranate molasses, mint), which was so good we ordered another serving. There were triangles of watermelon, browned on one side and with a rich flavor, on top of triangles of halloumi cheese, which wasn't too salty as it is sometimes, and the dressing was tangy and terrific. All the parts complemented each other perfectly. For dessert, we had that second order of the watermelon, and Sweet Tamales (golden raisins, cajeta), which was the only dish I didn't think really worked. It had a nice flavor, but the texture was a little odd. We will definitely be going back.
  4. Genevieve
    Has anyone eaten at Lotus Grill and Noodles in Shirlington? It's been open for 3 years, but I haven't heard anything about it.
  5. Genevieve
    Try this thread: "Seafood and Gluten-Free - High-End Is Fine" Zaytinya has a gluten-free menu and seems to be good with allergies.
  6. Genevieve
    With this warm weather, I stopped at Pitango the other day after lunch. Love that hazelnut flavor (it's intense, like Nutella without the chocolate only more nutty), and the cinnamon was really good. They've become a real favorite of mine since last summer. Especially when they have the cardamom.
  7. Genevieve
    I walked past Oyamel yesterday and checked the menu in the window - it's still on there.
  8. Genevieve
    Garrison lists a Riesling "Weingut Zilliken, Butterfly, Mosel, 2014", but when I google, it's called "off-dry". Does that mean not truly sweet? (Rasika is a very strong possibility, but ideally I'd offer him a choice of two places.)
  9. Genevieve
    Rasika would be great - I just didn't know if the wines they listed included sweet wines, since I have zero expertise. Thank you!!
  10. Genevieve
    We made the honey garlic chicken last night (it has plenty of moisture so that wasn't the issue), and used the "Poultry" setting instead of the "Manual" setting, and that worked much better. A tiny bit got a little burned, but nothing like we had the previous two times we'd made this dish. I'll look on Nom Nom Paleo and Pressure Cooking Today, thanks!
  11. Genevieve
    I'll be taking my visiting father to dinner for his birthday, and I'm looking at restaurants like Garrison and Convivial (and Rasika, which he loved when I took him there) -- top-notch food (better than he can get in the town where he lives, and which he would enjoy very much), with very good vegetable dishes/sides/components, and plenty of options that aren't too rich as he often doesn't want that. He likes very sweet white wines, the kind most people think of as dessert wines. I know nothing about wine as I can't drink it, but I've heard him be happy about Auslese, Spatlese, and Eiswein, and be unhappy when offered a Zinfandel as the sweetest option. Normally I would choose the restaurant by the food, but since it's his celebration, I'd like to find a place with wine he'd enjoy and which would put him in a good mood. If you have any suggestions for a restaurant (DC or NoVa) that might have such wine available by the glass (as neither I nor my husband would be sharing it), I'd be grateful! We would not want a place that only has a prix fixe menu, as all of us like to choose a la carte. I see that Proof has a sweet/dessert wine section, but only listed by the bottle - I could call them and see if they sell it by the glass as well. But Proof would not be my first choice in terms of the menu.
  12. Genevieve
    Yep, as a non-drinker, I would not go to dinner there and pay $65 for drinks.
  13. Genevieve
    I think it's pretty regularly offered there. It's my favorite thing to order at Oyamel.
  14. Genevieve
    This will be a good place to eat before going to the Keegan Theatre - excellent. And also right by my hair salon.
  15. Genevieve
    The article said that the investor who's backing the restaurant did so on the condition that everything be very high-end. So these may not be the choices Kwame would have made otherwise.
  16. Genevieve
    Gadarene, I'm looking at Barcelona next month too - any chance you would post in the Intrepid Traveler thread as to the restaurants you're choosing between?
  17. Genevieve
    Thank you - we've been meaning to try them and it's good to know what's recommended. Is fengo the name of the dumplings, or an ingredient? Online, I see Gong Bao Abalone Mushrooms, but not shiitake, so their menu may be different in the restaurant. As a mushroom fan, I'll look for those.
  18. Genevieve
    InstantPot users, do you have any favorite recipes you've been using? I'm still very new at this and enjoying it but haven't got a lot of things to put in our regular rotation yet. We've done crock-pot cooking before, but the pressure cooker is very new to us, and we like it for the time it saves. Also, how do you keep food from sticking and burning? We cooked a honey garlic chicken that was very easy and we all loved the taste, but each time we've made it, some of it has stuck and burned. We followed the recipe and set it for a particular time - should we be setting it on "Poultry" instead of manually setting the time - does the 'burn protection' only activate then?
  19. Genevieve
    I haven't done much cooking for a crowd, but will be hosting a visiting team of high school Ultimate players in April, so I'm reading this thread for ideas (and next year or the year after, when our son is an upperclassman, we might host some of his team dinners). We have a crockpot and an InstantPot, so we could use both, and cook a brisket in the oven and something on the stove top. But we don't smoke meat, have never cooked ribs, and our son doesn't eat pork. We've contributed crockpot chili to school events before (hungry theater kids), so that's always an option. I'm thinking brisket, maybe the pulled pernil-style chicken we make in the InstantPot, some meats, mashed potatoes, cooked vegetables and/or salad (some of the other guys eat salad, though our teen won't, but he'll eat cherry tomatoes and baby carrots off a crudite platter). We make an easy pasta fagioli with smoked sausage that might be good to include too. I think we'll try your Lazy Meatballs with Tzatiki (with turkey or chicken Italian sausage) at home, and if it goes well, keep that in mind for groups. Are there any of your foods-for-a-hungry-crowd that you find cook well in advance?
  20. Genevieve
    His food sounded wonderful, and I'm quite interested in trying it, but not at that price point when it's a fixed menu (and you don't know the menu). It's going to be something like 15 to 20 small courses, so it may not end up being overvalued, if people end up loving it. But as someone predisposed to want to try his food from watching him, I'm not at all inclined to go, unfortunately. (Though I may be an outlier, since I have not been going to fixed-menu restaurants at all - I like to have some choice in what I order.)
  21. Genevieve
    I had the butternut bharta at some point in the last couple of years and it was wonderful. Whenever I see it on their menu, I get it, but it's only been on it sporadically, at least at the times I visit (Penn Quarter location, two or three times a year). I do love their dal and it tastes far more complex than dal I've had elsewhere.
  22. Genevieve
    Absolutely. I usually make a meal (with at least one friend) from a variety of things but we skip the entree category (though I do like the black cod). We always get palak chaat, lemon cashew rice, and one or two breads, and there are so many good veggie/side dishes and griddle dishes to choose from - I like the fish chutneywalla (sea bass/coconut/mint/cilantro), and we've had great cauliflower dishes, eggplant, and pea dishes.
  23. Genevieve
    I've found at Rasika that ordering curries that sound similar to what you can get at other Indian restaurants resulted in getting fairly ordinary curries. Since then, I've only ordered the more interesting sounding dishes that I wouldn't find elsewhere, and those have been exceptional every time I've been there.
  24. Genevieve
    While I loved Garrison and think it would be a great place to take a Michelin-starred chef, those bathrooms would be very frustrating places to try to change a baby or especially an active toddler.
  25. Genevieve
    Had a lovely pre-Valentine's dinner at Osteria Morini last weekend. Service was exceptionally good and food was delicious. They offered us the Valentine's menu even though it was the 13th, which I thought was a nice option thought we didn't want it. Started with the crostini with chickpea spread, broccoli rabe pesto and almonds - I've never had crostini before where the bread was both crisp and tender, and it was a great texture I'd like to see all crostini be (instead of just crunchy per usual). The topping was very tasty and unusual, and when staff walked by and noticed that we had a lot of topping left and only a couple crostinis, they brought more (without us asking). I had the bucatini with crab, sea urchin, basil and calabrian chili, and it was marvelous. Really large pieces of crab, which tasted very fresh even though it isn't crab season; sea urchin incorporated throughout giving it the taste of the sea; little hits of heat from the chili; beautifully cooked pasta. I would eat this many times, even though there are other things on the menu I'd like to try another time. My husband was very happy with the grilled hanger steak with endive, potatoes, and gorgonzola crema. He said the meat was delicious. I had the Riso for dessert and it was fantastic - it had the cinnamon rice pudding flavor interspersed with the perfect crunch from the almonds (pralinized?) and gelato, and the butterscotch crema was wonderful. It didn't have a rice pudding texture, or if it did, it was the perfect texture, and it was interlaid with other elements like a parfait. I would like to go back when they have the butterscotch gelato back on the menu, or try the dessert that includes goat cheese mousse and passion fruit curd (but it had "winter citrus", and in the only failing of service, the waiter couldn't identify which fruits it had, and as I don't like grapefruit and that might have been part of it, I skipped it). My husband had a chocolate dessert that he liked very much, but it was the last night it was on the menu. I only knew about this restaurant from this board, and it wouldn't have occurred to me to go to Navy Yard for dinner, so thanks to y'all. We will definitely go back!
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