tripewriter
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Everything posted by tripewriter
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If this isn't food porn, I don't know what is ... oh wait, never mind. -
Different strokes for different folks, I guess. The second time we booked there just didn't seem up to standard. At Citronelle's price point, I'd rather have a more consistent experience.
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My go-to toppings at Hell Burger: Vermont cheddar, pickles, and a little bit o' brown mustard. Heaven on a bun!
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Before the DR.com dinner, my impression of the Oval Room was "old school, stodgy, past its prime." I have to say that tonight this impression was totally shattered. Tony Conte and his brigade are producing some of the most innovative, healthful and delicious cuisine in Washington. Bravissimo!
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I enjoyed the original buns. I liked the soft texture and how they showcased the beef. Maybe I have a different eating style or perhaps I just eat faster than most, but I never had a problem with bun disintegration.
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He'll be the one sipping an iced Americano, hold the water.
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Although our experiences at Thirsty Bernie have been inconsistent since our first visit (largely, but not entirely dependent on how many customers are in the place), the other day I tried and really enjoyed the $8 bar platter. Served on a real plate--instead of the basket lined with paper that got soaked and stuck to the bottom of the beef on weck I tried earlier in the week--the bar platter came with two moist smokey ribs, a pulled-chicken and coleslaw slider, a chopped beef brisket and pickle slider, potato salad, and a slice of watermelon. My favorites were the ribs and the chicken slider. The brisket sauce was a little sweet for my taste. Both sliders were served on freshly toasted buns. The potato salad and watermelon were nice summertime touches. I hope this platter will stay on the bar menu for awhile so I can enjoy it again. Next time I'll order a Miller Light instead of a heavier beer so I have the appetite for a couple more of those soul-satisfying ribs.
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The quote from the Express article essentially reinforces the impressions I posted upthread. "Hat" indeed.
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We also enjoyed the seared tuna accompanied by a caponata-inflected vegetable braise and fresh anchovy. Apologies for the purple prose. It was a really great meal!
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I can't say I have "hatred" for any eating establishment or its management. This seems to be a case of some guy coming in from a larger market and thinking he's going to cause a sensation because he's a big fish in a little pond. From his Washington Post interview: "I would like to be an ambassador of bringing young, hip restaurants here. I'm looking at D.C. as a blank canvas where I hope to practice my art form." This statement comes across as a tad arrogant -- there are plenty of "hip" restaurants in the area (although given that I am older than 40 and live in northern Virginia, it's arguable that I don't have an inkling of what is hip) and that although D.C. may be new territory for the Good Stuff Eatery crew, it is far from a blank canvas. More like a graffiti-covered wall where they can throw up their tag among many others that have come before. If they have a solid business plan they have a good chance of success. More good food is a good thing. But is this guy going to be instrumental in making D.C. "the next big food city"? Time alone will tell.
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From his interview quotes, one does get the impression that Chef Spike thinks his new establishment will elevate the backwater D.C. restaurant scene to the next level.
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What a great July 4th meal, especially for this apartment-dweller who doesn't have access to cookout space. The burger, bread and butter pickles, sweet corn, and watermelon made me feel like I was a kid again, having supper with my cousins at our grandparent's farm. It is that good. And lucky for us, much closer than South Dakota.
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Hell-Burger website
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This sounds more like Heaven-Burger to me. And walking distance from my home!
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I would be up for this. It's one area where I have trouble keeping up my knife skills (versus, say, cutting vegetables).
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The duck salad was savory and lightly dressed enough to let the flavors of the greens and late-spring vegetables shine. As did many others, I particularly enjoyed the crab -- not only the crepe, but also the fried whole softshell (which inevitably brought to mind this Pulitzer Prize-winning book) and the heart of palm slaw. The slaw is what made this plate special for me: heart of palm and carrot dressed in fish oil, mint and lime (if my flavor decoding powers were activated, anyway). The rose with this plate and the madeira with the cheese course were the stand-out pairings of the night--particularly the madeira. I'd love to try some whisky conditioned in that cask! It was great to sample some new tastes from Proof, to see those I already know from DR.com, and also to enjoy the company of those I met for the first time.
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Hi Jake, Is this the bottle you had at the picnic? Or was it another super-tasty Willett?
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My mouth is a-waterin'! Chorizo is teh awsum!
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Cincinnati-style Turkey Chili This item will be manufactured on the same equipment that also makes products containing peanuts, tree nuts, milk, eggs, and wheat, by someone often mistaken for a pickled pig.
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But I can't imagine anyone's dishes will be underseasoned! Say it isn't so! I will gladly bring a box of kosher salt. Lord knows I can always use more kitchen cabinet space.
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I will reprise my Cincinnati-style turkey chili, with fixin's. Also, we will bring some DRINKING WATER.
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Dude ... the place is named Medocino Grille and Wine Bar. Four or more beer options strikes me as above and beyond the call of duty ....
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Arduous Journeys To The Restroom
tripewriter replied to DonRocks's topic in Washington DC Restaurants and Dining
Damn, I am so jealous. I forgot to eat my Fiber One this morning. Does hand washing count? In any case, for ambiance, nothing can beat the men's at Proof, especially after swilling a full flight from the champagne cart. -
A great dinner with friends last night at Rasika. A cucumber basil rickey (a nod to the beautifully warm weather) helped ease me into the menu. We went family style on the starters -- the standout for me was the water chestnut bezule, they were like spicy pakoras with crisp refreshing centers. My main was the bison chili roast tenderloin -- very flavorful and tender -- it was more like a braise, sliced like flank steak and served in a ragout with tomatoes, onion and chili peppers. This went well with Kingfisher lager, which helped (along with our shared order of raita) cut the heat. For dessert, I split gulab jamun with the missus. It was fresh and tasty as the last time, but my favorite still is the cardamom ice cream that comes with it.
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Home made demi-glace = a weekend in the house of beef. A trying experience for my former-vegetarian missus, but well worth the olfactory onslaught for me!
