Kibbee Nayee
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Everything posted by Kibbee Nayee
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I had a nice father-daughter day at the Lebanese festival yesterday. Very nice. What I enjoy about these kinds of cultural events, and why I recommend them, is that the food is from the hands of mothers and grandmothers, and not from restaurants. The distinction may be minor, but it shone through at the Lebanese festival. The hummus was beyond silky-smooth-delicious, like nothing you'll find at most restaurants and certainly not at supermarkets. Everything tasted as if it was out of your Lebanese grandmother's kitchen, that is, if you have a Lebanese grandmother. Even the mu'jadarra, a rice and lentils dish, was spectacular. We are blessed by these cultural events in the DC area.- 2 replies
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- Annual Lebanese Festival
- Lebanese Food
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Who wants to be on Restaurant Impossible?
Kibbee Nayee replied to Kibbee Nayee's topic in News and Media
I'm curious about the backstory. Driving past it numerous times -- my dentist has an office right behind it -- it looks presentable if a bit tired on the outside. I'm sure the owner(s) decided it needed a re-do and refresh. As some of the episodes I have seen foretell, the owners will get a chewing out, and will cry or break down on camera, and someone will come clean about mismanagement, and the chef might be fired, and so on. Of course, what will be fun for us locals will be to visit it immediately after its relaunch. -
I'm not really a fan of the show, nor have I eaten at FoxFire Grill, but step right up for a volunteer opportunity to rebuild a restaurant. https://thezebra.org/2019/09/09/restaurant-impossible-is-coming-to-alexandria-va/
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And there you go! The kind of player (and person) who avoids Boras is Mike Trout. Or Derek Jeter. Or Cal Ripken Jr. Think of the 30-something or 40-something trophy wife who marries the 70-something billionaire. Is that a marriage built on love? Or is that a marriage built on money? Greed is the ugly underbelly of baseball, and Boras is its salivating cheerleader.
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- Sports Agents
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I blame Boras for the single reason that he manipulates the market, the players, and the owners for sole purpose of making the most money. His goal in life is to be the biggest, baddest, most vulgar greed-monger in the game, and he has achieved it. It's not about the team, the fans, the game, or the individual player, it's always about money. He has no other value. He is all about greed (and dishonesty, which he can get away with in the current rules.)
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Well, that's one minority view of Boras and his antics. The Nats have had more Boras clients than any other team, and their post-season success to date is...? Alex Rodriguez publicly opting out of his contract during the last game of a World Series, shifting the limelight to Boras and A-Rod....classic Boras. With the single exception of Strasburg, Boras takes his clients out on the market, and waits out the market until he zeroes in on one dumb owner. That tactic didn't quite work out well for Dallas Keuchel this past year. Or how about Mike Moustakas, who turned down a one year deal for $17.4 million, and because of Boras, was backed into a one year deal for $6.5 million? He also squeezed the Brewers for $214 million for Prince Fielder, who hasn't played since 2016 but is owed $24 million a year through the end of 2020. There are many more examples, like Jacoby Ellsbury, or the final 3 years of Jayson Werth's contract -- yes, the stupid owner had to approve these deals, but there was breathless Boras hyping mythical notebooks of stats and lying about all the other offers he was getting for those clients. Yes, he does that, and teams are not allowed to call around and check, because that would constitute collusion! When it comes to anything other than money, Scott Boras is bad for baseball.
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Bronson Bierhall opened on September 6 in Ballston, in the old A-Town Bar & Grill space. I'm a fan of German food and beer, but I'll take a wait-and-see attitude on this place. The owner, Mike Cordero, is also behind the thoroughly mediocre Barley Mac in Rosslyn, as well as the unremarkable Don Tito's and GOAT Sports Bar. If Bronson Bierhall is at the same level of quality, I'll take my time getting there....
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Scott Boras is an evil slime-bag, and he will take Rendon out onto the free agent market. With Scott Boras as an agent, the player is committed 100% to money-money-money, not the team, the fans, the game, or anything close to noble. I think Rendon ranks with Matt Chapman and Nolan Arenado as the best third-basemen in the game right now. His reputation is not likely to be pristine after climbing into the pig sty with Boras this winter.
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As I read through this somewhat dated thread, I would like to add Al Raouche in Merrifield to the list of excellent Middle Eastern restaurants. The daily specials, like stuffed grape leaves and squash (Koosa) on Tuesdays and stuffed cabbage (Malfouf) on Saturdays are worth the detour.
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When I put together the Middle Eastern food primer for this community, one of my goals was to tease out a similar treatment of Asian cuisine. I am totally ignorant of the regional nuances across Asia, and whenever I'm in Falls Church or Annandale, I'm forced to wing it and hope for the best. I have a few favorite go-to dishes, but I know I'm missing a veritable feast of dishes that I'm simply unaware of.
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Two years since the last review...? Last night, 3 old friends got together at Jackson 20. We usually meet there for a drink when we get together, and then head off to another place to have a meal. But the menu caught our eye, and the sidewalk seating was very pleasant on a fair weather night, so we stayed. I had the double burger, which hit the spot, and was cooked to a perfect medium-to-medium-rare. I chose "Crazy Watermelon" as a side, which is two wedges of watermelon topped with peanuts and crumbled feta. The burger was good, and the watermelon was very good. (Side note -- I have always enjoyed watermelon with a sprinkle of salt, much to the dismay of my children and others. This "Crazy Watermelon" concept was alright by me.) One friend had the country-fried steak, and cleaned his plate. Another friend had the hand-cut tagliatelle, and only finished half of it. The menu changes with the season. This meal was substantially better than our previous visit a few months ago, and given the sidewalk seating and the relatively sparse food options within walking distance, Jackson 20 has checked most of the boxes for us.
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Would your Cuban have come from SUNdeVICH?
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Bingo, we have a winner! Yamazato it is.
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Don is getting close. A bit farther north, in the amorphous suburbia of Lincolnia. Not Kumo or Nua Haus....
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Not PassionFish.
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This place is very sushi-forward but the kitchen is a bit pan-Asian. It is not in the District, so look to the 'burbs.
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I knew that would be a difficult clue, so here is the rest of the meal. It was extremely good.
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While this last one winds its way through Disney World, I'll start one closer to home. Where did I dine?
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You might be surprised, but right behind the Cannon House office building is Tortilla Coast, which is very popular among the House staff. The queso is quite good and they sell a ton of it.
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My standard is Tippy's Tacos, but please don't judge me. Try Jaleo, Oyamel, San Antionio Bar and Grill, and Rosa Mexicano.
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If you don't attend this event, then you're missing out on one of the finest Lebanese food fests in the DC area. The KN family will be present.
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- Annual Lebanese Festival
- Lebanese Food
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Dupont regional cuisine? I wonder what is Dupont Fish and Chips, or Pasta Dupont? And who finished second in the vote for DC's best happy hour?
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I agree with Don, this is a classic post. It's not about Cheesecake Factory versus fine dining, it's about corporate indifference and mediocre quality versus good food served with care and conviction. A meal at Cheesecake Factory and a meal at Corduroy or Bub and Pop's or District Commons might not be too far apart in price, but the quality of the meal is so much better. And so it is with Adele's.
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I just don't get it. Millions if not billions of dollars a year spent on eating pure indifference -- Cheesecake Factory, Applebee's, Olive Garden, Chili's, TGI Friday's, and on and on and on....
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I just can't fathom how so many menu items can be executed in a professional kitchen. Most of them have to be pre-made and heated a la minute. Then comes the "Why?" Why do restaurants like Cheesecake Factory (and GARG) want to peddle us a Cajun Pasta? They don't serve that kind of crap in Louisiana. Why mix Italian, Asian, Continental, and supposedly American on one menu, and expect any kind of real "from scratch" out of the kitchen? I personally wouldn't set foot in the place, but then, they make a lot of money from people who eat instead of dine. I couldn't figure out Rainforest Cafe either, but my kids loved it.
