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Bart

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About Bart

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  1. Nailed it! I feel the same way and always wondered why this isn't noted more in reviews and write ups. The décor feels decades out of style.
  2. Wowzers! And I see that price is for any day of the week. When I did it, it was on either Thursday or Friday, which was cheaper by maybe 100 bucks than the Saturday night price. I'll revise my original comment: "Consider sitting at the chef's table in the kitchen with 5 close friends". 100 bucks per person (6 people) is much more palatable than 300 bucks per person (2 people)
  3. If you go, consider sitting at the chef's table in the kitchen. Sure it will up your bill by 300 bucks or so (this info is more than 5 years old, so ymmv), but most of my strongest and best memories of that night had more to do with sitting in the kitchen, than with the actual food. The food was fantastic, but I keep thinking more about the non-food aspects of the night. There are a lot of extra frills when you sit in the kitchen. I won't mention any of them here because some are sort of dramatic and will be more effective if I don't spoil the surprise.
  4. Look at Elizabeth's. It's off the beaten track, and a little funky, next door to a great record store, and it has a great brunch. First come first served for brunch. https://www.elizabethsrestaurantnola.com/brunch/ They do a "make your own mimosa" where they just give you a bottle of champagne and a pitcher of OJ and let you do the mixing. Fun and reasonably priced!
  5. Did the dinner ever happen? I'm interested if this resurfaces. And from Tim Carman in today's Post: https://www.washingtonpost.com/lifestyle/food/chef-guo-serves-an-emperors-feast-in-a-suburban-strip-mall/2019/05/07/52d86ed4-65ff-11e9-a1b6-b29b90efa879_story.html?utm_term=.97ae5be190b7 They now serve three different menus: The Banquet of Eternal Bliss Hot Pot $98; The Banquet of Peace and Prosperity $158; Banquet Filled with Precious Gem and Jade $278
  6. They always* have durian at the Best Way on Route 1 in Alexandria south of the Costco, but before Ft. Belvior. * "Always" may be an overstatement. I don't know the season for these things, but it seems like they have them all the time.
  7. While walking in Crystal City yesterday, I saw that the Good Stuff Eatery had a sign out front for Nashville Hot Chicken, so on a whim I got one. It was unremarkable in every way and barely hot at all. It seemed like a run of the mill chicken breast with some breading and doused in some (not so) hot sauce. If I didn't know Nashville Hot Chicken was a thing, I'd have no idea this sandwich was "special". In spite of all that, it was still better than Chick-fil-a
  8. Yunnan by Potomac is a new place in northern Old Town (according to google maps, it's outside the actual boundary of Old Town), that opened in early February. I went there a couple weeks ago for lunch and enjoyed it for the most part. They are a Mixian Noodle place from the Yunnan Province. Here's the blurb from their website: MIXIAN: SOUL FOOD Yunnan is a beautiful diverse region in southwest China, offering a variety of unique flavors and textures in its distinctive cuisine – not your typical Chinese food. The soul food of Yunnan is Mixian - delicious rice noodles - which are prepared with braised meats, rich broths and sweet, savory and spicy sauces. Mixian bowls are at the core of our menu and are complimented by a variety of unique small plates. They have (or did) a limited menu at this point with promises for more to come. The menu in the restaurant has more options than the one currently posted online. I ordered Pork Belly Lotus Leaf Bun and the Braised Beef Lu Mixian soup (at least I think that's what I ordered. I just asked what's their best dish/specialty). The pork belly bun was good, but not great. The meat was fine, but the bun tasted like a mass produced Wonder bread version. That may be an unfair assessment, as I'm no expert, but I was underwhelmed by taste/texture of the bun. The soup was good, but again I don't think the broth was as deep and rich as my memories of Daikaya or Momofuku's versions of broth. Like I said before, I'm no expert on this, so maybe my memory of those other soups are better than they actually were?!!? I'd love to do a side by side comparison of all the ramen/mixian broths that's probably impossible. The service was understandably a bit rough as they are brand new. When I sat down I was greeted by a server who came up to my table and said, " ". I said, pardon me, and she said, "Drink?". This time it was an audible question. Barely audible, but audible! I asked what they had and she said, "Soda, water, tea" so I just got water. I saw repeat performances of the super quiet interaction with other guests, and lots of repeat questions. The woman working the register and taking the orders was much more on the ball however. Interestingly, I didn't see a single Asian person working there, but I never saw into the kitchen. Also interesting perhaps was my second "visit" to this place. I happened to park in front the other evening for a class, and a group of 4-5 Asian people were entering and none were speaking English. I took that as a good sign, but it's likely that was their first visit (it took them a few seconds to figure out where it was along the block), so who knows if they'll return? I'll definitely go back when I'm in the neighborhood and I'm happy to have a new cuisine on the scene. Photos of the menu and my dishes below.
  9. Say hi next time! I posted something in the Tony Cheng's thread about this place not being much different than any other dim sum place, but I have to amend that comment. Many of the dishes were similar to Fortune (RIP) or Hong Kong Pearl of Sampan Café. I'm talking about things like shrimp dumplings/har gow or shu mai or crepes. Those dishes were fine here, but equal to other places. They did have a couple interesting, and new-to-me dishes that I really liked and would return for. One was a shrimp and scallop dumpling, which had some nice flavors and textures that were interesting and elevated it. The other was this "breaded" shrimp thing (see pic). There was some sort of sauce or other component inside the crusty breading that really made the dish more interesting and flavorful than just shrimp in a crunchy shell. The one down side about the place is that half the dishes come out on the typical steamer cart, in the little metal tins, but the other half of the dishes are just on plates on cart so they don't hold their heat well at all. The order of crepes we had was barely warmer than room temperature.
  10. Big fun, and a lot of learning was had by all!! Thanks again to Kat for doing the legwork on this!! This was a great class, and the instructor was amazing! I’d definitely take another class here and recomend this to anyone with the slightest interest.
  11. I'd say no, just based on the plates...........way too normal for Meiter! Also the food looks far too rustic for Metier. Looks very good though!
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