dcandohio
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Everything posted by dcandohio
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Sounds like a fabulous time. I'm jealous... -
I am confused. Laphroaig is single malt scotch whiskey...but then you mentioned gin. Did you have an awesome gin drink too? Or did the Laphroaig drink also contain gin? I'm curious!
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Bistro Cacao, in the old Two Quail Space
dcandohio replied to DonRocks's topic in Washington DC Restaurants and Dining
We had made reservations at Bistro Cacao just before the snowpocalypse, and while I was fuming at being unable to fly into DC I was also lamenting my imagined meal of something that would make winter seem not so harsh. So on Friday, we cabbed to Bistro Cacao in the rain for our first visit there. I'm a person of "a certain age" and Bistro Cacao made me feel smiley and sentimental. It's one of those places with lumpy upholstered arm chairs, bad reproductions of French posters and art, white table cloths and curtains separating tables. Where have all those places gone? And why did we let them leave? It all makes for a really comfortable dining experience, perfect for a rainy, chilly night. I liked the lobster bisque - no overwhelming heavy cream but lots of nice lobster flavor (small pieces of lobster evident throughout the generously sized bowl). It was served at a good temperature, not so hot that I couldn't enjoy it right away. SO had some sort of salad which she liked and she cleaned her plate. I snagged a chunk of bleu cheese from the plate and it was quite tasty. But I was in no mood for salad. For mains SO had the hangar steak and I had the duck. You've got to try bistro classics at a classic bistro. Both were competently executed. The potato side with the duck was slightly undercooked, but overall the portion sizes, flavor and presentation all met or exceeded expectations. The steak and the duck were full-flavored, tender, cooked to proper temperature...such simple wins but lately I've really come to appreciate places that aren't stretching and that do what we expect them to do. This place is a good value, with some mains under $20 and few much more than that. Service was attentive, and no one seemed to rush us. The place was not crowded, and if it had been, we wouldn't have lingered, but it was so nice to be able to linger...it's a great place for conversation and a lovely addition to the neighborhood. This is a really comfortable spot and I hope it succeeds. -
We tried Mio Saturday night for the special dinner with Chef Lula. The staff there is truly gracious. I've never had as warm a welcome at a restaurant as I had Saturday. We were told "tonight our house is your house" and while it may sound hokey it was really very wonderful. The food was OK - the coconut shrimp were too breaded without any coconut flavor, but the shellfish themselves were sweet and fresh. Accompanying mango dipping sauce was not too sweet. Three shrimp for $15? Seemed kind of stingy. I had the chef''s special filet in a (if I remember correctly) piquillo pepper sauce. The staff didn't ask about desired doneness, and I figured perhaps this was some sliced preparation that wouldn't demand a choice. But no, it was a regular filet. Fortunately, it wasn't overcooked and the sauce was yummy. I enjoyed this beef very much. SO just wanted appetizers - the tortilla soup, one of the ceviches and flautas. The soup was quite tasty, but the bowl was full of pieces of tortilla. This might be a typical preparation, or one of the chef's specialities, but it was really too much of a good thing. More like a sopa seca, which is not necessarily bad, but unexpected. SO loved the ceviche. I had one taste - very tart. The flautas were dry and bland. They were chock full of lovely shredded chicken, but not much else. They came with a small side of quacamole but that wasn't enough to redeem the dish. There was a weird quirk with the pricing. The chef's special fixed price menu was $55. Our server said we could order a la carte. Since we don't much care for sweets, we did the a la carte so as to pass on dessert. All apps were $15, entrees were $25, all desserts were $10 for a la carte orders, according to the server. So, if we'd done the fixed price menu it its entirely, we'd have paid $55 for what would have cost $50 ordered a la carte. It didn't make sense to me. I want to go back and try the "regular" menu. This is a very cool space on an unfortunate block where there is not much else of note. I hope that Mio doesn't end up catering to the tourists in the nearby hotels because I think the place has potential.
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Four of us used a birthday and Dine for Life as an excuse to hit Dino last night. The server heard us make a toast to the birthday girl, and without any prompting he put a candle in her dessert. Very nice. The apps were delightful, especially the burrata which I had not experienced before. This is a heavenly dish, silky on the tongue and very comforting. I was disappointed in my dover sole, though. I wanted something kind of light, to make me think of spring. The filets were gorgeous and perfectly cooked, but utterly lacking in flavor...of any sort. The bright green sauce added color but no flavor. I used the sea salt and pepper grinder, which helped, but not enough. The grilled whole fish was leagues better, but needed a vegetable to accompany. That's a lot of uninterrupted fish. Next time, we'd probably order the whole fish and something to serve as a side. House made gelato was luscious. Overall it was a nice experience but I wish I had ordered better. I think I like the pastas here much better than the proteins.
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Sadly, we did not get carded her last night. I guess I am officially old.Our experience overall was mixed. Our server greeted us with Disneyesque agressive friendliness and a canned speech that began with "Is this our first time here?" Dude, it's OUR first time here but I'm pretty sure you're a regular...and it was a bit absurd to hear the exact same canned intro delivered with the same inflection and pacing to the table next to us. I'm all for consistency - but surely there is a better way to deliver consistency than through memorized scripts. "May I guide you on a tour through our menu?" "All of our plates are designed for sharing, and we'll keep them coming until you tell me to stop!" However, when we mentioned a food allergy, the server immediately became an earthling again, saying that he would consult with the chef about ingredients, and even mentioning a dish where a verboten item was present even though it was not listed as an inredient. Much appreciated. Fried okra were very crunchy and when hot, were quite delicious. The hajiki/jicama salad was pleasant and not overly dressed. We also got fried rice, fearing a Ping Pong Dim Sum experience (being hungry after finishing the "recommended" number of dishes). It was good to act as a balance for all the crunch of the okra and salad. We then got the BBQ salmon and the crispy wings. The crispy wings were very crispy, but also cooked to a falling off the bone softness. Kind of odd, but tasty. HOWEVER, both dishes were outrageously salty. The pool of sauce in which the salmon rested was inedibly salty. I wish every chef in DC would reduce by half the amount of salt in every dish, especially those using soy sauce and other salty ingredients. Our server's script evidently did not include checking on things like regular water refills. A bottle of wine and 5 dishes came to about $65 before tax and tip. It was a good value for the quantity of food, but I'm still experiencing the effects of the salt this morning - not the best way to remember the Masa 14 experience.
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We were there last night too. It's a nice space, but I thought portions were tiny (even by dim sum standards). That speech about shrimp in the chili oil must be standard because we got it at the bar. Good thing, as SO has a seafood allergy. I didn't think anything was "can't wait to return" delicious. It would be fine for a quick snack, but after sharing 5 plates I was still hungry.
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We enjoyed the Woodley Park location last night. We were both tired and grumpy, and from the start the experience helped us to end the night on a high note. We had 5 mezze (fattoush salad, cold artichoke salad, the cheese/fillo rolls, sujuk and chicken shwerma (SP?)) and a Lebanese wine that was primarily pinor noir. Except for the artichokes, which were clearly the canned variety (though nicely dressed), everything was fresh, nicely seasoned and served in ample quantites. Our server seemed to be enjoying his job - something I too rarely see anymore. A lovely added touch was the inclusion of a large serving of fresh pita (wheat and white) with our leftovers. This morning I heated one of the pitas and topped with the left-over chicken, which was as delicious today as it was last nght. Capped off with a drink at the Gin Joint at New Heights afterwards, the entire experience was tasty and relaxing.
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Six of us enjoyed a Thanksgiving meal at Oval Room. We had to find a place that would please a pair of timid midwestern palates (MIL is particularly adverse to anything even remotely challenging) and a pair of wine snobs. To my enormous relief, Oval Room delivered for everyone. Picky MIL was able to order a salad and turkey plus trimmings. Wine snob #1 pronounced the suggested wine pairings "excellent" so we all decided to get the pairings. The room was quiet enough for civilized conversation. The service was warm without being too friendly or cloying. I don't know how many times they expected to turn the tables, but we never felt rushed. I don't usually have very high expectations for these special occasion, fixed price meals, but this experience at Oval Room made me eager to return for a taste of the "regular" menu. Very well done, and SO and I received heaps of praise for selecting a place that everyone enjoyed so much.
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I thought the portion size of the smoked gnocci was small, and my perception was exacerbated by the mammoth size of the white bowl in which it was served. The size of the bowl accentuated the petite nature of the serving. After I had a few bites, though, I was pretty bored with the dish. I wouldn't have wanted more. I also think my serving wasn't properly cooked - the outer part of the gnocci was kind of tough, while the inside part was kind of flabby. I'm not a gnocchi expert, so perhaps they were perfect and I'm a dunce. But while I had the highest of hopes for Bibiana, and it is oh so close to SO's place of work, I don't think I'll rush back.
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What I LIKE about this place is that they bring you fresh, hot naan rather than putting stuff on the buffet line to get stiff and cold. I actually thought it was a great touch. And they didn't bring it out till we went to the buffet for our food, which might have been a coincidence, but it was great to sit down with a nice plate from the buffet and soft, hot naan.
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We tried Siroc for the first time last week, pre-RW. We both had salads and pasta, which is what we were craving. My SO had the day's special, a ragu (? can't remember). I thought it would be too heavy, but it was flavorful without being heavy. The pasta itself was lovely. I had the black pepper pasta with scallops. It was not over sauced, and the scallops were perfectly done. Yummy beet salad. The service was warm and professional, and I think the space is a big improvement over what Gerard's Place was. Unfortunately, perhaps because it was tourist season, there were patrons who were wearing gym shorts. I don't want to revisit the dress code debate, but it just diminishes the experience when someone walks in looking like he just walked off the soccer field. There was also a distraction as a large party was seated, and then had an angst-filled debate about whether or not to stay. Ultimately, the left. The staff handled it efficiently and quietly (re-setting the tables, etc.) Don't people look at a meny on-line or outside the door before choosing? Anyway, I can't wait for cooler weather so I can try some of Siroc's heartier pasta dishes. I will definitely return.
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The many, many positives from last night's dinner: Uber comfortable bar seats. Why don't more place ask short people to sit in their bar seats? So many place have super tall seats without ample foot rails. A short person can't sit for a long time on those seats. Blue Coat Gin and Fever Tree tonic. YUM. The jalapeno-infused rum/mango cocktail. OMG. Amazing. The restaurant is calming, quiet. Perfect for conversation. Good bread basket. The cornbread was perfect with the tomato drippings of the salad. Plates are as pretty as pictures. Gorgeous, not over executed. Heirloom tomato salad: perfect tomatoes with lovely buttermilk and sardine dressings, plus a little herby custard. Gorgeous. Chilled squash soup with melon balls. Perfect summer soup. Clean, lovely. Rabbit loin wrapped in pancetta - what's not better with pancetta? The real winner here was the vegetables - a nice mix of roased vegetables that really complemented the saltiness of the pancetta. Cobia - the ham broth under the fish was really yummy but salty. Creme Brulee - perfectly fine. Oregon Pinot Noir - served at the correct temperature. The negative: lightening fast, comically fast pacing. I don't feel that our friendly server was rushing us or trying to turn the table - I think he was responding to the kitchen pacing. Our starters arrived mere SECONDS after placing our order - the server hadn't even poured the wine when they arrived. I have to believe the starters were mostly pre-pared...that's how fast they came to the table. The entrees flew to the table at almost the exact second we set down our forks on the appetizers. Once we took control, telling our server after our entrees that we didn't want to order dessert right away, but to relax with our wine, things did slow down. I would rush back to drink gin at the bar and to order off the bar menu. However, if I dine in the upstairs, I'm going to do more to try to control the pacing. The irony for us is that we wrote New Heights off years ago (and many chefs ago) because of a monumentally terrible service experience when main courses didn't show up until 45 minutes after the appetizers, while we watched every table around us, who had arrived after us, received their plates. Perhaps, for us, there's a hex on this space. I hope our pacing was a fluke...because the food certainly deserves a more relaxed pace!
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Based on the many urgings of the DR crowd, I experienced the 19.90 lunch special at Vidalia during the week prior to 4th of July. Sadly, the restaurant was almost empty. I don't understand. The food was stellar. The cucumber soup was nice (I could have used a larger portion or a smaller bowl - it was hard to get that yummy freshness out of that large, flat bowl). The crab cake was outstanding. It was full of very fresh tasting crab, lighly bound and lightly sauteed. The maque choux was lively with corn that had a just-picked taste. But that pecan pie - oh my - I'm not a dessert person and I scarfed down every bit. This is a decadent, hefty pie bursting with properly toasted pecans. I grew up in the south, and this is perhaps the BEST pecan pie (including Mom's) that I've ever tasted.
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I was able to try Present for the first time last week. Loved the space, and the staff. However, the entrees we shared (caramel fish and the soup with the blood - sorry, can't remember the fancy names) were unbearably salty. I couldn't really eat the fish because the taste of salt was so pronounced. I've had the same caramel fish dish at Minh's and loved it - much better than Present's version. The soup had a nice spice above the salt, and the portion is huge, but it became overwhelming very quickly. Minh's, being metro accessible, is much more convenient, and for my money, has better food.
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Hogate's, Not Reopening After All
dcandohio replied to dcandohio's topic in Washington DC Restaurants and Dining
Thanks. I am not expecting anything with real culinary prowess, but it will be great if this place is at least decent, as it is so close to me and we need more variety down here. -
Any intel on this? Driving by the former H20 (and very former Hogate's) location, I saw a new sign saying "Coming Soon: Hogate's." Does anyone know if this will be a reincarnation of the old Hogate's? It would be so nice to have any sort of choice (even a different bar!) in SW.
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Best. Comment. Ever.
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Exactly. So I don't understand the folks who say that what others wear does not influence them. The behavior of others can certainly impact my experience. I don't want to be seated next to a couple who is arguing, or a person who has marinated in cheap cologne, or a group that wears shorts and flip flops to a special-occasion restaurant. No matter how engaging my dining companion(s), it's hard to ignore some aspect of the experience that is incongruent with your expectations and the expectations of the proprietors.
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Getting dressed up is a fun part of doing something special. It adds to the excitement of dining out. It's celebratory. I'd hate to think we're all so jaded that we can't even bring ourselves to gussy up for an experience at a nice restaurant. I grew up in New Orleans, a city consumed with food and restaurants (pre-Katrina, certainly). My mother always said that wearing shorts and a t-shirt to a fine restaurant was the sure sign of a tourist in New Orleans. Locals would never disrespect the experience by failing to dress properly. I don't want the family having a once-a-year experience in a fine restaurant, or the couple getting engaged, or the old friends celebrating a lifetime of memories to have that experience diminished by tables of people in shorts and flip flops. It's not just about one person's comfort in his or her own slovenliness, it's about the courtesy to everyone else.
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If you want to be very casual you can walk from L'Enfant Plaza along the water to Cantina Marina for a burger and a beer. Excellent views, passable bar food.
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This is off the charts, really. And no, you CAN'T make this stuff up. Who's watching the store here? There was some talk in another chat about the uneven service in Jose Andres' places - that when you get the bad server, things are truly horrible. I think you landed the worst!
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I want to report on my experienc at the Market to Market special offered at Poste on Thursdays, corresponding with the 8th Street Farmers' Market. The price is $75, and the wine pairing is an additional $40. There was a brief walk through the Farmers' Market, where Chef pointed out some of his favorite suppliers and talked a bit in general about local producers. As much as we wanted to dine outside in the herb garden, the weather was not cooperative and our group of 5 was seated in that private room off the bar. (Note to management: that room needs better air circulation. It was bloody hot in there and for an evening that stretched out almost 4 hours, just nearly unbearable.) I'm working from memory here, but the five courses were: Amuse: an oyster topped with some sort of roe, a cone of salmon tartare, a tiny mound of beef tartare under an even tinier brioche and hamachi on some sort of fruit gelee (pommegranate?). The beef tartare was sublime and everything else was good. Soup: A bright green nettle soup filled with suprises such as peas and fiddle heads. A squash blossom that had beed fried (I think) floated on the top. This was the essence of spring. I would have enjoyed a much larger serving. Delicious. If this is farm to table fare, I want it every day! Fish: Perfectly cooked halibut on fennel with a vaguely curry-flavored sauce. The fish just couldn't have been more fresh or more well prepared. There was also a squash blossom accompanying this, stuffed, I believe, with a fish paste. Meat: This course worked the least well for me - lamb three ways: a shepherd's pie, a belly sort of cut and a loin. First of all, all of these lamb items were much oversalted. Second, after all those light and bright and fresh flavors, this just seemed heavy and winterish. This would have been a perfect cold weather day sampling, not something I want in spring (especially with the heat in that room). Dessert: A sampler of all sorts of lovely things. I remember a white-chocolate covered gooseberry, a truffle...it was beautifully presented and good for someone like me who considered dessert the least impressive part of any meal. I could have small tastes of lots of things. The wine pairings included a sparkling Virginia (chardonnay?) that was surprisingly good, and also a Virginia pinot nior. I don't remember all the pairings but I like them because each was something I personally would not have selected. I feel that I got to try new and different wines that chef had chosed especially for each dish. I liked that. I hope others have a chance to experience this as the season changes and more/different kinds of local things become available. Do report back if you choose to spend your Thursday in such a wonderful way.
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Cantina Marina's gumbo is not bad...at least the last time I tried it before the winter. I grew up in New Orleans with a momma who makes killer gumbo. Sometimes it has chicken and sausage. Sometimes it has crab and shrimp. Sometimes it has fish and chicken and sausage. It all depends on the cook's preference and what is in the house when the gumbo making commences. So "no meat" wouldn't ever kill the deal for me. A while back Cantina Marina served catfish fingers with a sort of crayfish etouffe dip - it was good - but I don't think that's still on the menu. I have a soft spot for Cantina Marina because it's where I sat and drank beer to give me the courage to buy a place in SW DC. Best decision I've made in a long time!
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I'd say..."loose"We went very casual. Others were either less or more casual. The place is accepting. Just enjoy it.
