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Bart

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Everything posted by Bart

  1. Bart
    Finally, this place is getting some press!
  2. Bart
    Kinship is walkable and has a bar and they serve the entire dinner menu at the bar.
  3. Bart
    Here's the dim sum menu
  4. Bart
    My wife and I had our (2nd) annual, near New Year's dim sum lunch here today and ended up totally stuffed for 32 bucks before tip! They had the steamer cart going but it didn't have all the items on the dim sum menu on the cart so we ordered a couple things off the dim sum menu (see photo) and an order of potstickers off the main menu. Does anyone know why potstickers wouldn't be on the cart or on the dim sum menu? We were the only non-Asians in the place until the very end, and there were a few large families eating there. The staff was super nice and friendly.
  5. Bart
    All good things to say from Tom Sietsema of The Washington Post.
  6. Bart
    I wonder if it's more a sign of the times in the newspaper world than some sinister act perpetrated by Tom S and company. I mean, do you remember what the Food Section in the Post looked like 10 or 15 years ago? It was nearly as thick as the entire paper is today! Do they just not have the budget and staff to do deeper pieces these days?
  7. Bart
    Have you heard of Pinstripes in Georgetown. It's a restaurant and bowling alley(s) and bocce courts. A friend of ours threw a 50th birthday party for her husband there and it was a surprisingly fun evening. She rented 2 bocce courts for a few hours and had wine, pizza, salads and maybe another dish or two for a group of about 20. This might not be all that appealing to a group of teen age girls, but we all had a very fun time. Of course the wine may have had something to do with that!
  8. Bart
    I'm still not understanding the point you're making here, but does the above WaPo article give you what you were looking for? And if anyone feels that the Post didn't tear Kwame and the team up as much as they deserved, read the comments............yikes.
  9. Bart
    Could you elaborate what you mean by "meaningful criticism" and "critical analysis"? I'm not getting your point.
  10. Bart
    Before you do that, you better hit 'em with the Heinnnnn!
  11. Bart
    For the Deadhead Star Wars fans
  12. Bart
    Mark me down as a fan! Went last night with my wife and we loved the place. In deference to the chef, I will not write a seven page review, but I'll just say we loved every course and can't wait to go back. It was a new and different experience for us, mostly because our knowledge of Japanese cuisine doesn't extend too far beyond sushi, but I'm excited to learn more here. The waitress said they have a new menu every day, but usually it only changes a little each day, however, she said what we had last night were all dishes she hadn't seen before (except the sashimi which they do every day with different fish). The first course: Sashimi
  13. Bart
    Does anyone have any favorite recipes (or websites) for these dumplings? (or should I stick with the WSJ article above)? From doing some casual googling, there's seems to be a lot of variety out there (like using gelatin or not) and I have no idea what is a good recipe or a bad one.
  14. Bart
    There's a place on Route 1 in FFX county, south of the beltway and north of Ft. Belvoir called "Two Brothers Soul Food. Unfortunately it's not open yet and it's hard to tell if anything is going on there. The sign went up about a year ago, and the windows have been covered in paper ever since, but from the outside, it looks the same as it did last year.
  15. Bart
    This is crazy. It's like they're* daring us to not order any drinks at all. I know restaurants make a ton of money on alcohol, but this is approaching (actually surpassing) counter productive. I could see someone (me) going for a 8 or 10 dollar glass of wine, but staying completely sober instead of dropping a twenty on one glass. * Not just this place, but many places in the area
  16. Bart
    Anthony Bourdain recently released a new cookbook that seemed to fly under the radar. I'm not sure how I heard about it, but it was a very random thing, and I was surprised to see that it was already released. It's called "Appetites" and it's written in the Bourdain style, which I love. Like his other cookbook there's a some "foundational" information in there like how to make and use stocks (can't remember anything else off hand, but there was more). Anyhow, I like it a lot and made some good dishes with it. Sadly, his 2 day recipe for Korean Fried Chicken didn't live up to my expectations or his descriptions, but I'd still recommend the book.
  17. Bart
    From the article: << Zutant wants two things. First, to open a wine bar with his wife Lauren Winter that focuses on natural wine. The quirky style that's gaining popularity and improving in quality is characterized by wine made from organic grapes that sees minimal adulteration once it's in the cellar. The result is unfined and unfiltered. >> This is nice idea but almost a meaningless distinction. In the humid east, you can't bring grapes to harvest without spraying them to protect them from fungus and rots. Copper and Sulfur sprays are often used (as well as more modern chemicals). Copper and sulfur are both organic (they're elements after all!) but you sure as hell would want to eat, drink or inhale them. They look as nasty as any non-organic chemical spray and require all the same protections (eye protection, respirator, skin coverage). I think when most people here the words "organic grapes" (or fruit or vegetables) they picture a Garden of Eden-like setting where the only thing coming in contact with the plant is Mother Nature. But in reality, that's not the case, and a lot of really nasty things meet the definition of organic.
  18. Bart
    What's a good (great) order to get there? I work near there and have only eaten one lunch there 4 or 5 years ago.
  19. Bart
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  20. Bart
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  21. Bart
    But if you had to pick one, pick the Lobster French Toast! With seared foie gras, it might be another story, but I'd rather have the LFT than a torchon.
  22. Bart
    Don - I see that most (all?) of your Review-by-Poll restaurants are reviewed from a seat at the bar and not an actual table in the restaurant. Do you think that's fair? I'm not sure fair is the right word, but dining at the bar is certainty a different experience than what the vast majority of restaurant diners have. I'm assuming you're sitting at the bar because it's just easier as a solo diner to eat at the bar than it is at a table, but I'm wondering if it somehow affects your perception of a place. Obviously, they're serving the same food you'd be served at a table, but the dinning experience is different. And as I'm writing this (and considering deleting it), I'm thinking that maybe the hang up is only in my head and not in yours, but when I read your reviews that start out with "I took a seat at the bar", a switch immediately flips in my head that says "this doesn't apply to me" or "this will only be 75% meaningful" or something along those lines. I'm not articulating it well, and like I said, maybe it's just my personal hang-up, but I think it biases my perception of your perception. Just something to think about.
  23. Bart
    I had, and enjoyed "Grandma's Zucchini Bread". (review posted above). My wife and l loved it at the time, but when we had some later dishes, this one didn't seem so special. But that was only in comparison to better and more interesting dishes. Don - you should have ordered what I did!!!
  24. Bart
    I hate restaurants with unpronounceable names. Let me rephrase that..........I hate restaurant names that are unpronounceable
  25. Bart
    This one is my own particular hang up and maybe it's half award and half hall of shame, but how about Best Lit and Worst Lit restaurant? (or just delete the entire post!)
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