ustreetguy

Of course!

Still digesting ... it was A LOT of delicious food.

Let's do a little math. This past weekend I went to Sushi-Ko for dinner and sat at the bar for the Chef's Sashimi Plate - $28.95. The plate came artfully arranged with 3 generous slices of beautifully marbled toro, 2 pieces of amaebi with caviar, 3 large pieces of yellowtail, a couple pieces of salmon, a couple thick slabs of tuna, 3 slices of snapper, a couple more slices of mackerel, and lump crabmeat and salmon roe nestled side by side in a small teacup. So that's about 18 pieces of fish and a gratis bowl of steamed rice and green tea for $28.95 or about $1.60 per piece of fish. Now let's compare this to Kotobuki's prices. For the most part, Kotobuki is selling its nigiri pieces for $1 each. Toro, yellowtail and salmon roe all go for $1.75 according to their online menu. Using these prices (I realize that it may be unfair to use a la carte nigiri prices to calculate the sashimi plate, but Kotobuki doesn’t currently offer a comparable special), let’s calculate what the Chef’s Sashimi Plate would cost at Kotobuki. 3 toro + 3 yellowtail + 1 salmon roe at $1.75 each + 11 pieces at $1.00 each = $23.25. As long as Kotobuki gives you tea for free, it comes out about $5 ahead. And while Kotobuki has good pieces of fish, the quality at Sushi-Ko (as well as the atmosphere) is far superior. I think it’s an extra five bucks well spent.

When they first opened, Ryan - one of the bartenders - told me they infused the vodka themselves with habaneros, jalapenos and one other type of pepper that I can't remember. They've since toned it down, but if you ask, I'm sure Ryan would be more than willing to let you know what they put in it.

How about biting off the ends of Tim Tams and sucking hot tea through it until it crumbles into mush. Oh wait... nevermind - I forgot I'm not Australian.

They do indeed have different menus. I think the red menu is the menu with the unusual dishes. Stick with the fresh seafood as everyone else has already mentioned (especially the simplest whole fish preparations or shellfish dishes), ask for whatever vegetable is good that day (snow pea leaves, spinach, watercress, etc) and check out their competent version of "Three Cup Chicken". Oh and on a lark, why don't you order one small dish out of the ordinary. You might find that you actually like it!

143 users

Just wanted to give kudos to Scott who was working the bar the other night while Arrity was on vacation. He's a fun and charming guy who made us feel right at home. But then again, that should come as no surprise from any of the Palena staff!

They must be doing quite a brisk Sunday dinner business. I arrived at 8:30 last night only to find out they were closed since they had sold out of most everything. I really need to start eating dinner earlier.

Sometimes the simplest preparations really hit the spot. A couple nights ago at Restaurant Eve, I started with a hearty bowl of “Portuguese Soup.” The soup arrived bursting with clams, calamari, cannellini beans (I think), dices of lamb and tripe (for the unadventurous out there, don’t be scared by this!) swimming with chopped greens and red peppers in a meaty duck broth brightened with fresh lemon or lime juice. So many flavors! It’s peasant food gone upscale and very delicious. For my main course, I wanted something simpler. Tami and Ken at the bar recommended a special they were having that day - Whole fried yellowtail snapper. Well, whole is relative depending on whom you ask. My fish was missing its head Picturing headless fish swimming about the ocean, I teased the staff about it when the fish arrived. As Chef Armstrong explained, a lot of diners would probably flee from the dining room if they were served a fish with its head still intact. Oh well. Their loss. At least he promised to leave it on for me the next time. Anyway the fish is fried without much fanfare – perhaps some salt and pepper, but nothing more that I could detect. It’s served alongside a dipping sauce of olive oil and fresh lemon juice and a lightly dressed arugula salad topped with shavings of parmigiano. Big whoop, right? Well I certainly think it is. The skin of the snapper was crisp all over (even on the underside when I flipped the fish over) yet every ounce of flesh remained moist. The dipping sauce was a pleasing balance of oil and acid that complemented – not overwhelmed – the fish. I made good work of the fish scraping every last morsel of meat from the bones. Now I love complex dishes and flavors as much as the next person, but only a true talent can make the simple taste exciting. Cathal Armstrong has definitely proven that he is one.

How about Minibar for a fun, unique and educational dining experience? ETA: Oops - maybe I should read the entire post before I make a suggestion. But I would definitely second the suggestion of the tasting room at Restaurant Eve.

Awaiting the triple-spacing reminder in 5...4...3...2...1

Nine o'clock on a Sunday night and this place is still packing them in. After a 10 minute wait for a bar stool, I settled in with a couple small plates and a glass of wine. First up - the Salt Cod Croquettes. The three generously-sized croquettes have an amazing texture - crisp and golden brown on the outside with a moist center of flaky bits of fish and filler. The only quibble about the dish is that the salt-cod could've used a bit more ... well salt. Next up - the Deviled Eggs. Deviled eggs seem to be on the fast track towards trite. I've seen several versions of this many times over the past few weeks on different restaurant menus. What makes this one stand out is the accompanying parsley sauce. Chopped parsley and lots of garlic with a vinegary tang makes these eggs sing with flavor. Ice cream seems to always be a sure bet here. Tonight's Toffee Nut Crunch ice cream was certainly no exception. With chunks of toffee, pistacio nuts and swirls of caramel, this dessert really hit the spot after my dinner.

I almost fell out of my seat when I saw that article on my ride into work today. What a great pic! There should be tons of unregistered guests today.

Poste might fit your bill. It's current menu (assuming the website is up to date) seems a good mix of adventurous and familiar dishes. And it's a good-looking space without being stuffy (although sometimes it can get a bit loud).

My sister wanted to go to Tachibana in McLean, VA for her 28th birthday last week. As much as I tried to steer her towards some of my favorite places for sushi, I eventually succumbed to her choice (it was her birthday after all) and agreed to take her and a couple of her friends there for dinner. The restaurant sits atop a bland-looking Chinese restaurant just off Old Dominion Rd in a neighborhood of hair salons, insurance agents, and dentist offices – your typical suburban office-park hell. But as soon as I walked into the restaurant, I was reminded that I was not in just any suburban city, this was McLean. Beneath the host stand stood a dry erase board listing what’s available or fresh that day. Let’s see … $12.50 for toro, $8.75 for uni, $7.00 for mirugai (giant clam)! Toto, I don’t think we’re in Kotobuki anymore. We decided to share a deluxe nigiri sushi dinner and deluxe sashimi dinner, a few a la carte rolls, and a couple extra appetizers. The dinners come with a choice of soup, a choice of salad, a choice of appetizer and ice-cream/sherbet for dessert. My sister detests miso soup so we opted instead for the osuimono – a clear broth soup with some leafy vegetables and a sliver of chicken meat. The soup itself was fine – a decent briny flavor, but nothing special. And I wasn’t exaggerating about the sliver of meat. The seaweed salad was pretty typical, neither bad nor excellent - but the oshitashi, a boiled spinach salad served chilled with ginger and bonita flakes, was just blah and bitter. Of the appetizers, the tempura was pleasantly light and crisp, unlike the age-dofu (deep fried tofu in a sauce of soy, daikon radish and ginger). A humongous yellowtail jaw broiled in teriyaki sauce was by far my favorite appetizer. The four of us picked every last morsel of sweet and moist meat off the bone. Which brings me to the sushi and the sashimi. When the platter was brought out, I could see why they charge so much. Did this look like the freshest sushi out there? No. But the pieces of fish are colossal! Cut longer and at least three times thicker than usual, the fish dwarfs the pad of rice it sits atop. This can be seen as a good thing and a bad thing. The good – you no longer think you’re getting completely ripped off since you’re getting more product for your $8. The bad - sushi is supposed to be about art and about the balance between the fish and the rice, the wasabi and the soy sauce. These giant slabs of fish certainly throw that way off. However, as sashimi they’re pretty darn tasty! Would I go back? It's not really worth the trip across town for me - especially when I have cheaper options closer to me for the same or better quality. But for those who live around there (and who have the disposable income for it), it's worth a look - if not for its sushi, then at least for its interesting menu.

Hopefully I haven't replied too late, but Pacific'O in Lahaina was fantastic when I went this past summer! I especially enjoyed the Yuzu Divers and the giant prawns with coconut rice (although this no longer appears to be on the current menu). Avoid Canoe's at all costs!

Many thanks!

Taking my sister out to dinner for her birthday (which she so kindly reminded me of earlier this week since I had forgotten - bad brother! bad bad brother!) She wants to go for sushi at a place in Mclean called Tachibana. Anyone know anything about it?

As long as there's a souvenir menu (preferably printed on paper stock composed of crushed embryos of giant pandas and ivory-billed woodpeckers), I'll be happy.

I think that's exactly the point. For a twenty dollar Tuesday, we spent $45 per person. The food wasn't bad by any means, but I feel like the money was well spent for the company rather than the food. I started with the Fish Broth Soup which had a nice acidic kick and to its credit had plenty of chunks of non-descript fish, but was maybe a bit TOO fishy. You know how they say that seafood should not taste fishy but taste of the sea? This soup was definitely on the fishy side. I probably liked the other appetizer you mentioned a little more than you (fried balls of potato stuffed with beef and egg), but you are spot on when saying it could've used a bit more salt. As for my entree - their version of a paella - I am still kicking myself for not ordering the goat stew. The paella was not their best dish. It was certainly filling and was generous in portion, but I couldn't help but think they were using their extra seafood to make this dish. Unfortunately for me, I was too stuffed to try dessert which most of the people at the table seemed to think was pleasant enough.

The Peppermint "Paddy" is heaven! It should be listed on the dessert menu. Picture a tall glass filled with hot white chocolate and peppermint schnapps (I know I'm missing another alcohol in the mix) topped with rich chocolate foam so thick it could almost be mousse and sprinkled with crushed candy canes and altoids. Definitely not a drink for the diabetic.

*sigh* I'm guilty of at least 4 of these. Well screw it. No one's paying me for writing anything anyway

OK - count me in.

Wow that brings back memories.... It's where we went on prom night and was my first taste of rattlesnake and alligator.How about Bice?