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Bart

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Everything posted by Bart

  1. Bart
    As a Ferhat fan, based on my dinner at Fishnook a couple months back, I thought I'd post this from Tom's chat today: --- Q: Valentine`s Day Special at Fishnet, Shaw Tom, We are offering a 4 course seafood-focused meal with a complimentary glass of champagne, on the evening of 13th and 14th here at Fishnet, Shaw. Menu cost is $45 per person. Have a good trip in Madrid!! Thanks, Ferhat A: Tom Sietsema Thanks for chiming in, sir! Here's a link to the special. [Link not working] --- Based on my Fishnook meal, I'm guessing this will be a fantastic meal and night.
  2. Bart
    I did a take on goodeats' suggestion of Yi Reservation's recipe (see post 8). It's a great site with excellent video accompaniment, which was very helpful for the proper technique in folding the skins. I found some photos on Yelp of Toki's buns that were cut open and the filling looked much more like pulled pork, not ground pork, so I used hunk of (Smithfield, yikes!) pork barbeque that my wife bought for something else. It wasn't pulled pork, it was a "block" of pork that I just sliced very thin and then minced up a bit. I also took JoshNE's suggestion and added a bit of hoisin sauce to about half the buns. They turned out amazingly well and shockingly good! The ones with the hoisin sauce tasted a little better and were closer to the Toki version IIRC, but the extra sauce made the buns look a little darker than they should have been, (not pristine white). Mine were a little smaller than Toki's but about the size of Yi Reservation's. Here's a shot of them before they were cooked.
  3. Bart
    Nice interview. Edit: Oops. I didn't realize dcs posted the interview above. I (think I only saw the NY Post thing)
  4. Bart
    Say hi next time. (we need a DR-member identifier!) My wife and I were also reservation-less at the Red Hen last night at 6. We intended to get there a little earlier, but didn't and got the same 2 - 2 1/2 hour wait quote you did. She went to the bathroom, I tried to warm up from the walk from the metro and when she returned she noticed a couple at the bar who just got that phone call that their table was ready. We moved in and easily snagged the seats. I was a little worried that it'd be cutthroat and intense to try to get bar seats, but it was pretty easy at that hour. By the time we left, it was cutthroat and intense. A mini skirmish broke out next to us when two different groups were vying for the same seats. We ended up with a young couple parked right behind us for end of the meal and coffee and dessert, but they were very cool and not not giving us the stink eye or anything like that.
  5. Bart
    What was the consistency of the filling? My recollection is that it was more liked pulled pork not ground pork. But my memory is a little fuzzy.
  6. Bart
    Thanks! I'm just going to use the Google so if anyone has any proven Bao recipes that mimic Toki boa, let me know!
  7. Bart
    Wow, that was fast! Thanks for the info folks!
  8. Bart
    I fully admit and realize this is a very weird question/request, but...... A while ago (18 months?, not exactly sure) Toki Underground had a pop up an Union Market and I happened to be there one day. The only thing they were serving was a pork bun (at least I think that's what it was called) It was about the size of a tennis ball and was served without any sauce or anything else, but there was a bit of sauce or broth or liquid inside the bun. Just enough to make it moist, but not enough to come flowing out. Anyhow, I'd love to attempt this at home, but I have no idea what it's called. Did anyone have this dish there? Does anyone know what it's called? Or should I just search for Taiwanese(?) Pork Bun? PS - these things only cost 4 bucks and were very filling. It had to be the best deal in the entire Union Market
  9. Bart
    I made a very random discovery of wheat starch at the Middle Eastern grocery in the same strip mall as the Peking Gourmet Inn in Bailey's Crossroads. Just to the right of PGI"¦"¦one or two doors down.
  10. Bart
    As luck would have it, I picked up some Spiedie Sauce over Christmas in Upstate (Central) NY. Here's the front and back of the bottle. Sorry for the glare, but you can still make out the instructions and ingredient list.
  11. Bart
    Reopened.
  12. Bart
    They're hoping for May. It's going to be Asian accented southern dishes. You may remember him from Top Chef Texas or most recently on the bourbon episode of Mind of a Chef. "Edward Lee To Open Southern-Themed Succotash At National Harbor" by Tim Carman on washingtonpost.com Hopefully this is the beginning of a new era at National Harbor.
  13. Bart
    Per Don's request, here's a menu at the opening of a place. My wife and I stopped in last night to check out the new place and sat at the bar. The sit-at-the-bar special is not quite at good as it was previously. Now you get half priced wines by the glass until 7:00 and after 7 you get 15% (?) (some discount) on the food. I think previously you got a discount on the food and drinks at the bar. Anyhow, we had a really nice time. Staff was very friendly and accommodating (extra bread, and extra spoon for the French onion soup, nice banter). The menu is smaller than it was at Bastille and gone is the wonderful burger with foie gras and (I think) duck confit. Hopefully that one is still on the Bastille menu. We got French Onion Soup, Boeuf Bourguignon, Mushroom Risotto, and Mussels and fries (Moles Mainierres, Pommes Frites) French Onion soup was good, but not at good as the one I made at home last week. ;-) Boeuf Bourguignon was way better than the one I made last year. The meat was super tender and would fall apart at the slightest touch. Mushroom Risotto was much better than our homemade attempts. More creamy and liquidly Mussels were huge! We could only eat about half. They piled out of the bowl higher than the bowl was deep (if you know what I mean) It was a really nice impromptu stop. I look forward to more of these since it's on the way home from work!
  14. Bart
    Since Don won't answer my other question and sent me here, I'll give it a shot. Hype drives popularity, which drives more hype, which drives more popularity and long lines, which drive more hype. (Half the discussion about Rose's are about the lines and lack of reservations). All of that hype and popularity gets the place recognized by Bon Appetite which kicks everything into high gear. The lines are so long that you can't get in, which drives more people to try to get in. It's human nature, you want what you can't have, and the fact you can't have it makes you want it even more. If you do actually make it in the door, the food and staff and experience all live up to the hype and you end up all warm and fuzzy and feel very loved, and you can't wait to go back. Which of course drives the hype and popularity even more. It's a damn version of a damn perpetual motion machine! What I don't know or understand is how it all got started. The first time I heard about the place (and I'm on DR damn near every day) it was already a thing. They seemed to fall from the sky and instantly turn into the place to be. The. Place. To. Be. How'd they do that?
  15. Bart
    Please come right out and say it, because I just googled "La Mission Haut-Brion Syndrome" and it doesn't exist as a thing. Me no understand.
  16. Bart
    Ohh, I guess that was directed at me. It's been quite a while and the details are a bit fuzzy. The thing I remember most was the look and feel of the place which seemed like a throwback to another time and place. Think "Scarface" when Pacino was riding high. We ended up getting sushi and sashimi only which was good but I don't remember many other details. I do remember the sashimi was thick and square. It sort of looked like little tiles. Very tasty though It was all sort of confusing with the regular menu being mostly "non-Asian" and the sushi/sashimi menu being (obviously) full on Asian. Combine that with the look of the place and it was like the place was designed and built by committee, but none the committee members ever talked to each other!
  17. Bart
    Waaaay out of season for fresh tomatoes, but not for freezer food. We recently defrosted two batches of tomato soup from this recipe ( http://www.donrockwell.com/index.php?/topic/2157-fresh-tomato-recipes/?p=234599 ), post #29 above. One was from the summer of 2010 and the other was from 2011 and both were as good as the day they were made! No joke. Four and a half years in the freezer and it still tasted like liquid summer!
  18. Bart
    Cedar Knoll is a little place on the George Washington/Mt Vernon Parkway just a mile or so from Mt. Vernon with a wonderful view of the river. It's famous for being awful regarding everything but the view. The place closed in November to absolutely no fanfare (the Cityzen closure it wasn't!) Anyhow, there was an article in this week's Mt. Vernon Gazette about their plans to reopen in the spring. It's light on details about the new place other than they are remodeling the inside. Hopefully they'll upgrade the food because this place is a goldmine waiting to happen. "Cedar Knoll Inn To Reopen In Mount Vernon" by Jerry FIll on mountvernongazette.com A couple excerpts: However, according to Gant Redmon, attorney /advisor for the owners, it will reopen sometime this spring after a new restaurant lease is signed and renovations are completed. ~~~ According to Redmon the owners are not allowed to enlarge the building, add rooms or add "wings." Also, the second floor can only be used for office space, and not to serve food to guests. Redmon said the community may not be aware that historically at one time it was used as a "Tea Room" which, at the time, presented a dilemma for the county planners. ~~~ "Our current plan is that once a new restaurant operator is selected and renovation plans are agreed to, we will work closely with county officials to turn this into a beautiful facility that will serve quality food for individual diners as well as continue to offer it as a facility to host weddings, community, and business meetings,......
  19. Bart
    I hear ya, but I asked my question nearly a year ago when little was known. I'm just pointing out it's still being asked
  20. Bart
    For something a little funky and off the beaten track, check out Elizabeth's: http://www.elizabethsrestaurantnola.com/ In some ways it was the most New Orleansie restaurant we ate at. Laid back and cool, great servers, great food, and great prices. We went for sunday brunch after my wife ran the marathon and it was absolutely perfect for the occasion. They have this great "make your own mimosa" deal where they plop down a bottle of champagne and a pitcher of orange juice on your table and it was only $21! There's also a great record store a block away - - a good way to kill time if there's a wait.
  21. Bart
    It's open! But check out the comment below the article......they ask nearly the same question I did in post#4 (no that's not me making the comment on eater!)
  22. Bart
    My wife and got carry out a year or so ago and although I don't remember much in the way of details, I know we liked it. We were on the way home from somewhere and just stopped in and ordered carry out and waited. I remember the staff was super friendly and *I think* they brought us some tea or some little bite to eat while we waited. It's a little bit out of the way for where we usually travel during the week or we'd probably hit it more. In fact, this thread is a good reminder to do that!
  23. Bart
    Thanks for that detailed write up! I don't know jack about Peruvian food, but this is a good primer. Post more!
  24. Bart
    I read some article or blurb about Kapnos Taverna and it said it was going to have a different focus and a different menu than the original. This one is going to be more seafood focused (Greek islands). The same article said the Bethesda version is going to be different from still from the first two. Sounds like a great idea. I hope they all work!
  25. Bart
    I was. I don't read press releases and articles like an attorney looking for a loophole, but I thought the Armstrongs owned both of those places. It came as a shock to me when they cut ties with both Virtue and the Majestic, both for the fact that they were cutting ties but more so for the fact that they weren't owners in the first place.
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