jigones

Great little thread... Lamb Chops ala Juan Step one: Warm up that broiler.... Step two Salt the lamb chops and also add a pinch of pepper. Step three- Prepare the Glaze by doing the following: Chop up a handful of Fresh Mint (large handful) and Basil A medium sized clove of garlic- I cut it into small squares and mash it. Cut a sun dried to tomato in very small pieces Mix the above ingredients very well with a 1/4 cup of honey Step four: Glaze the lamb chops and broil until the fat begins to pull back from bone. I usually broil them 10 minutes on each side (very meaty chops.) Make sure you use you hands to glaze and get them all sticky- its half the fun (make sure you wash them too!) If anyone makes them, let me know what you think. This is a dish my friends force me to make when they come over. I did not get this from a cookbook, but just thought it would all go well together. And...I think its best lamb dish around...haha

Thank you.

It sucks that my second posting is a negative one, but the restaurant made me do it. Here is the story. My wife and I are searching for a rehearsal dinner spot. I meet with the coordinator and went over pricing. While I was not expecting the best food in the world, the location, and private room made it very attractive. All they had to do was convince me that the food was remotely decent. However, it was terrible. I made better meals in college, so consider this place wants to be considered high scale and charges some hefty price, here it goes: Food: Me-hanger steak medium rare with chimichurri sauce:I am not sure if the cook was color blind, but it was burned on the outside and on the verge of mooing at me. Since the steak was already cut into slices, how can an experienced cook send it out of the kitchen this rare?!?!?! Since it was warm, I did not send it back (with the meat turnover they have, chances are I will not get too sick ) Further, I have no idea what the sauce was, but it was not "chimichurri." It actually tasted nothing like chimicurri. While I do not have the most sophisticated palette, it certainly did not taste like it contained any of the chimichurri ingredients either. Maybe I should hold a class to teach them how to make proper chimichurri sauce. I was expecting an explosion of taste, but got a bland rare chunk on meat. While I am from Argentina and a steak snob, I will never take a cooking class there....ever...or hold an event. Gets worse... Friend- Pork Chop: It came out soooooooo raw that they waitress wanted to ensure he did not take a bite of it. It was still cold in the middle. He was so hungry that he got the Fettuccine (they also told him it was the quickest dish.) Decent, but it tasted like a lean cuisine. Now, while I think too many people expect to be comped for small items too often, if you mess up an order that bad, you have to comp it. Well, it was not. Further, he got mashed potatoes to eat with the pork and was still charged for them, but there was no pork to go with it. Wife- Trout: It was bland and the only thing that made it remotely edible was the sauce on the side. Service Waitress and greeter were cordial, but to eager to push the extras (a big no-no for me.) I usually eat at least a 5 course meal with lots of alcohols and digestives, but not when you push me. Other Cheese selection was extremely limited. Their alcohol pricing made no sense, GM 150 1 ounce pour as part of the GM flyer was relatively cheap. Appetizers, gnochi were very good and so were the fried tomatoes. These are my worthless two cents. While I am sure there are equally good experiences, they just lost a lot of my business.

I found Dino's trolling DR.com two months ago and love it! Unfortunately, due to my recent schedule, I have only been there three times. However, I have recommended it to many friends and everyone has had a great experience. I can't say enough about their food and ingredient pairings, which form a delicious meal. On the meal: I had the lamb chops and fish on my visits. Both were were perfectly seasoned and cooked to perfection. Service: Our first visit was on a very busy night and the service was impeccable. This has been the case to date. The staff is also very knowledgeable about the menu. Other: While we brought our own bottles and took full advantage of the free corking, I checked out the wine menu and must say that Dino's also probably has the best as well as most detailed wine menu around DC. Hope the stick around and they keep up the good work. P.s. This is my first post ever and English is my second language, so please don't flame me.

My name is Juan (would be a lot cooler if it was Don Juan. ) I am not associated with a restaurant and probably will never be, but I love to cook and eat good food. With that, comes my love for good wine. I am on a constant search of the perfect meal, but I often find that I can cook half of the items on the menu . This leads me to my biggest pet peeve...... bad service and lack of atmosphere . When I find a gem, I like to stick to it but I am never opposed to trying something new.