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About deangold

  • Rank
    Van Lingle Mungo
  • Birthday 08/29/1957

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  • Interests
    Opera, Sondheim, wine
  • Location
    Annandale Adjacent

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  1. I mean how can you argue with buttered noodles, cottage cheese, and jello salad as vegetables? But indeed, that looks a great menu!
  2. I think on average that rents are far higher on the Avenues than on most of the streets with the exception of the main thoroughfare streets. My intuition is higher rent means more money spent on the circuses and less on the bread.
  3. After a visit to Choong Man Fairfax, here is my rating on wings: Pelicana Crispy, sauce on the side Chi Mc half and half Choong Man {again, based on Fairfax location} Bon Chin: maybe I hit it on an off day but not going back Will try Cheogajip next. Or maybe another Pelicana then Cheogajip.
  4. Went to the Fairfax Branch after a day's play. We ordered the wings curry snow, chicken skin, corn slad. The food took a while, nothing excessive , but they gave us a coleslaw service {free that is} because we had to wait. Looks like the place filled up all at once with a large to go order. The good: the frying was super crisp and not oily. The corn salad was tasty: frozen corn with a bit of onion, red pepper and miracle whip or some type of vinegar spiked mayo. The mayo also showed up with the cole slaw but the vinegar kick was higher and the cabbage nicely sliced and very crisp. The fried skins were again super crisp and not greasy at all. The pickled daikon was superb. The not so good was that the coating flavor dominated. The wings were small so the coating to chicken ratio was high and after finishing he generous portion,we were left feeling like we mostly ate coating. The skins posed an even worse ratio. A couple of Hite 21 oz and the total was $43 including tax before tip.
  5. Apparently there is one in Tyson's although the website name is Vienna. To me it seems that it would be Tyson's but what do I know? It appears to be brand new. https://phohaiduongvienna.com/
  6. I had a Thai curry at a high end, higly rated restaurant with a french trained chef. The dish wasn't as good on any level as my favorite Thai restaurants such as Thai Square or Bangkok 54 {at the time.} I have gone to strip Mexican where the mole, $12 an order, was better than any high end Mexican I have had, but the chicken itself was poor supermarket quality over cooked and poorly handled.
  7. We usually get fried with sauce on the side at Pelicana and love it. The BBQ wings come in sauce and it makes them extremely messy to eat. We watched Hyun Jin Ryu pitch in the playoffs there and it was quite fun. The atmosphere, no the playoffs: I'm LA born and bread and bleed Dodger Blue.
  8. An amazingly good meal tonight with fabulous company: Kobe {turbogrrl} and Nic. Oh yeah, Kay was there too! We think we may have come perilously close to collapsing into black holes from eating so much food! BBQ is cooked inthe back on a superbly hot fire and then served to you in a pan fulled with white onion over a sterno heater. The onions brown over time and add aroma and something good to eat too! We tossed in hot green pepper cloces and garlic. Marinated short rib was the rib butterflied into a long strip with the bone attached. The meat takes on a caramelized toastiness and was extremely tender. This is the best galbi of recent memory. Unmarinated boneless galbi {jumuluk?} is cubes of short rib meat, charred on all sides. Note: this is the meat on the beef special lunch where it is 17.99 or 18.99 which is $6 cheaper or so than at dinner. The third BBQ we ordered was pork jowl which is a pale pork cut with a good chew. It is very rich. They give you salt and sesame oil to dip the jowl. Mul Naeng Myun, cold buckwheat noodles, are a fabulous accompaniment to BBQ and one order was enough for all of us to share. I added vinegar to the communal bowl and each of us was responsible for adding their own mustard. My favorite part of the meal was the steamed pork belly {listed as such on th emenu but I am used to it being called bossam.} This was beautifully cooked belly that was then steamed lightly making the fat really unctuous. The accompanying mound of some sort of kimchee root, oysters and cucumber in a spicy gochujang based sauce is usually served with salted cabbage for making ssam. They gave us moe lettuce but I mostly just piled the belly with the kimchee and oter bits and pieces from the side dish platter. Each bundle included a lice of raw garlic and green hot pepper. FOr $29, it is enough for 4 to have a feast of pork belly or 8 to get a taste. Annangol is not a great place for banchan. They give you a round stainless steel platter with sections. The center is filled with daengjang. Then there is a kelp with hot & sweet sauce, cabbage kim chee {a bit aged and soft but with a hint of crunch left and not yet full sour funky. There was a sweet shredded daikon and fish cake with a bit of heat. Usually your BBQ comes with an impressive array of greens but tonight we got a sturdy leaf lettuce only. You get steamed egg {fabulous} and soybean stew {as usual, watery but pretty good} A bottle of makkoli and one of soju rounded out the meal. $160 before tip, $200 after because our waitress was so nice to us, even going so far as to complement my barely understandable pronunciation of some of our dishes. Once again, this unassuming spot is really fabulous. I wish we had the room to try the moksal {boston butt pork shoulder} but we would have popped. They have a $9.95 lunch special with a grilled fish and a bunch of banchan which I need to order the next time I am in for lunch. Along with So, Annangol is my pick for top BBQ. The meats & cold noodle are better at Annangol, but the banchan star at So. I know all the hype is for Meokja Meokja and it is a superbly fun place with some great cheesy corn, but simply not int he class of these two.
  9. For the moment the website shows the old Traditional menu. I hope someone who lives closer by will go and try it out if they continue to offer this menu.
  10. Scandia was our favorite restaurant for holidays and birthdays. I must ahve celebrated every birthday with dinner at Scandia. Robert was our regular waiter, an older black gentleman who started as a Pullman porter and came to Scandia. He wore a pin with wings, the Pan Am logo and a number in the center. It was Pan Am's around the world pin. Every so often the pin would be replaced with one with the next number. He loved my enthusiasm about food and would spend time explaining it to me, taking me into the kitchen where I was introduced as "this gentleman is the youngest Mr Gold and is one of my best guests" One year, I decided to take my parents to Scandia for their anniversary. I discussed wine with Robert {I was probably about 12 at the time by my parents' favorite was B&G Graves Bordeauz and Robert led to a bottle that was similar in origin but the best thing I had ever tasted {they would ignore my stealing sips out of my dad's glass!} My dad would get some short of goround beef dish with beets & other stuff, his usual order. I had the butterflied steak with crispy fried onion. My mom had fish. We had a bricka platter {a silver display platter on a pedistal with individual dishes of smooth & country style pate, herring, salade russe, beets, pickled cucumbers and other wonders now hazy in my memory} to start followed by tableside caesar. The dessert was crepes prepared tableside with flames. Early in the meal, my dad asked me if I had enough money and I told him I had $60 that I had saved from odd jobs at the family business. Very shortly dad left the table to go to the restroom. When it was time to ask for the bill, it was $52 and I knew you tipped 15% so my $60 just covered it. I was so pleased! Of course, years later I found out that the wine alone had cost $40 and the meal probably $150+ and my dad had slipped Robert his credit card to cover the rest. I heard this story at my dad's funeral because he told all his friends about it! There was the night that my uncle Nat threw a fit because they wouldn't serve us the three tiered Bricka which just had three times the food and was designed to serve 20. He was banned from the restaurant after and my dad took care of the waiter. I took my first college girlfriend their on our first fancy date. We went to the midnight supper they offered on weekends and had ethereal open faced sandwiches and Robert came from the dining room to serve our table when I asked if he was there that night. I took wine classes with Nate Chroman who was their wine buyer and the wine critic for the LA Times. He would hold court in the wine cellar and wine sales men would come and show off their rarities. I took his wine classes and drove him to and from as he couldn't drive due to having had polio. I met his daughter and we even dated and I took her to Scandia and they wouldn't let us have a bill. I almost asked her to marry me just so I could be Nate Chroman's son in law and drink from, and perhaps inherit, his wine cellar. But when we had dated 6 months and we had only progressed to quick, closed lip kisses, my lust for sex outweighed my lust for wine and I moved on.
  11. ALmost all the BBQ I have had is on Tim Carmen's list. I have had a fair amount dry and chewy Q. Other problems include fat not properly rendered leaving a blubbery feel. Burnt edges {not in a Yahtzee! delicious way.} Lack of smoke is a major problem. Old product even during the lunch rush. Nothing I have had in DC begins to reach the level of great BBQ and none is superlative like my favorites {I can't vouch for the continued existence: Hogly Wogly's Tyler Texas BBQ {Still there} The menu is unchanged sine my first visit in 73 when I turned 16 and drove a beat up old Datsun 510, except the beef ribs +1 was something like 11.95 and Beef ribs +2 was 13.95. Last time I went, probably about 10 years ago, some of the waitresses were the same ones I fantasized about as a teen! Woodley's Sunspot BBQ in the middle of nowhere in Tennessee. Apparently closed in the 90's Here is their BBQ sauce recipe though I doubt it had that much butter if any at all! Various BBQ houses in the surroundings of Austin Tx when I used to travel for national meetings of Whole Foods, Various BBQ's in the Raleigh Durham Triangle area I used to visit when I oversaw purchasing for the stores in the area. Mr D's Tennessee. Old pit master, Mr D himself used a stone built pit. He bought a truckload of hickory ends cut from broom handles before they were turned. He took us out to see the wood pile {a long wall of wood} and said he would retire when it was all gone. I hope he lived long enough to retire and enjoy himself. There was a bbq in LA when I was growing up near/at the corner of Sunset and Highlend {although the blog post about it says crescent heights... could be it was a lot of years ago} I first went when I was 12 or so and friends and I would take the 81 bus to Hollywood and Highland and go to the freak stores and hang out wishing we could be hippies. I may or may not have had my first joint on one of these ventures} that had a bathtub w/shower head for washing up after your meal. It was called Harry's Open Pit and it was rock 'n roll BBQ even winding up the name of a canned heat song.
  12. I have eaten at 4 of the top 5 and I would like my money back rather than heap praise. There was not a place where I felt like I got close to my money back and three just weren't good.
  13. Last time I was there they had a short rib w/peppers and an eggplant that looked pretty good. What gets me on the dry pot is that it is one per pound price for both meats,seafood & veggies. And the veggies can cook down a lot.
  14. TL/DR: Great food. Nice folk. Cheap. Good kabob places in the Annandale, Alexandria and Bailey's Cross Roads to 7 Corners area are a dime a dozen. Great ones are hard to find. I think someone dropped a dollar when Kabobistan opened. Only the mixed grill at Bayadi on 7 corners comes close. I stopped by for a late lunch of ground beef and a chicken kabob which totaled out less than $15. The meat kabob came as three small sausage shaped redolent of onion & herbs. The chicken was incredibly moist and nicely charred at the same time. The rice was yellow and studded with veggies & herbs. The beef kabobs were separated by well grilled tomato & onion. The green sauce packed a vinegary punch. And the bread was chewy, crunchy and wonderful. I finished the meats and the rice, but just nibbled on the bread. I waddled out glad I didn't pass out from a food coma on the less than 10 minute drive home. I definitely fell into a deep nap once at home! I can't wait to come back with Kay. A three kabob combo and an appetizer will more than suffice for the both of us.
  15. I left off Mama's dumplings which could go in the bottom of the first tier or at the top of the second. I mean squarely in the first and a half tier.
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