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Bob Loblaw

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  1. Bob Loblaw
    In looking at the pictures of the sign, it appears that the Chinese characters match the ones in the title of this thread so I think it says "Nan Xiang Xiao Long Bao," while the English part of the sign says "Bob's Shanghai 66." From what I've gathered, Bob is in fact the owner.
  2. Bob Loblaw
    Look up Bob's Shanghai, which what the English sign says.
  3. Bob Loblaw
    Check out this article that lists some other places that serve it. The one at Pabu is really good. But that's a cheffed up version, not really authentic...
  4. Bob Loblaw
    New place is called Yuzu and is owned by Yoshihisa Ota, the opening sushi chef from Kushi.
  5. Bob Loblaw
    I don't think this is uncommon. The standard toppings at Ren's include bean sprouts, and I'm pretty sure I've seen it used in other ramen places in NYC and Japan.
  6. Bob Loblaw
    Coming soon to Rockville Town Square.
  7. Bob Loblaw
    Are you sure it was fresh soba? The menu doesn't indicate that it is, and soba is a pretty specialized thing, so I'd be surprised if they were making their own. I don't know of any places in the area that make fresh soba (if anyone else does - do tell!). I tried these on a recent visit. I think that was actually a Japanese curry sauce. Although lacking in crab flavor, I thought the croquettes were very good. Nicely fried -- in fact everything coming out of the fryer that night looked great. We were very happy with all the items we tried and can't wait to go back to explore the rest of the menu. Standouts were the shime saba and hamachi kama. The only disappointment was the free appetizer of fried then marinated horse mackerel. Even though it was marinated, it was actually pretty bland and a little tough. I imagine some people might find it intimidating to eat the whole fish - head, bones, and all. It was a generous portion with two small fish per person. I would've actually preferred one. I can't really complain though -- it was free, after all. Seki is a welcome addition to the scene, and helps fill the void left by the old Sushi Taro. I would definitely recommend sitting at the counter, if you can, to watch all the chefs in action.
  8. Bob Loblaw
    I was actually there for a wedding a few months ago. Beautiful venue. Unfortunately, I didn't get a chance to really explore the area, but I got the feeling that there's not much to do around there. There's a bar on the Arlie campus, but they don't have a restaurant (IIRC). And the bar closes early - 11pm or so. The only place I could recommend is Claire's at the Depot in Old Town Warrenton, a short drive away. We had a very good brunch there the day after the wedding.
  9. Bob Loblaw
    Technically, I wouldn't consider this an izakaya, because as you pointed out, the menu is kind of all over the place. I don't think you would ever see all these different items served in one place in Japan. I look forward to this place opening, but I wish the menu was a little more focused. If it turns out they can do all these things well, then I definitely won't be complaining...
  10. Bob Loblaw
    Opening late June in the old Bob's Shabu Shabu space: http://azumaizakaya.com/
  11. Bob Loblaw
    I've never been, but there's a thread here about Corner BYOB, which offers exotic meats I haven't seen in DC. There's also Roy's for Hawaiian fusion (can't think of any in DC). Neither are in the top 10, but are listed in the Rising Stars and Best of the Rest, respectively.
  12. Bob Loblaw
    I had this the other day so it's no longer weekends only. It was very good, with a nice amount of heat. We also tried another special, the tantan-men, a sort of Japanese interpretation of dan-dan noodles. Not as spicy as either dan-dan or the bakudan, but I enjoyed the few slurps I tried.
  13. Bob Loblaw
    I wonder if it's actually "El Rey," meaning "The King"...
  14. Bob Loblaw
    Just noticed it on Ripple's menu. Sounds good to me, but I wonder if others would be hesitant to order it. Maybe they should come up with a culinary term for it (similar to squab or sweetbreads)...
  15. Bob Loblaw
    Your wait is over. It opened last Thursday: http://dc.eater.com/...pont-circle.php
  16. Bob Loblaw
    How about Freddy's? I haven't tried the fish & chips there yet, but all the other fried items I've had there recently have been excellent. Or maybe the Codmother on U St.? (also haven't tried) Though I can't imagine either place would be better than Eamonn's...
  17. Bob Loblaw
    That pretty much sounds like the way Neapolitan pizza should be, actually. I wouldn't go there expecting a crispy crust. Per Pupatella's website (the gold standard for Neapolitan pizza in the area, as others have mentioned): For the record, I really like Pizza CS. Every pizza I've tried has been very good -- the CS Margherita and Moto being my current favorites. Each has had a good amount of char and a nice soft, chewy crust. I agree with astrid -- second best in the area behind Pupatella.
  18. Bob Loblaw
    FYI -- Ceremony is Caffe Pronto, rebranded.
  19. Bob Loblaw
    I think it's important to note that Eric's post was referring to Restaurant Eve's Tasting Room menu, where it's tasting menu only. It's not like there's a regular a la carte menu and then a tasting menu that's composed of smaller versions of the regular menu items. You can choose your dishes for each course or apparently, just let the chef choose. From their menu online: "Menu Surprise! For the excitement and delight of our guests in a more ‘adventurous’ mood, allow Chef Armstrong to prepare an exclusive multi course tasting menu for you." I can see how the use of the words "adventurous" and "exclusive" might be misleading. "Adventurous" makes me think I would get offal or exotic meats, while "exclusive" could be something off-menu. But really it's just chef's choice of the same dishes the diner can choose from, and the same portion sizes. "Blind tasting" might've been a better description or wording similar to Graffiato's, as Don pointed out.
  20. Bob Loblaw
    Will he actually be in the kitchen? The fine print on Glit City's website: "While the featured chefs’ food will be served the entire week, there is no guarantee that the chef will be at the restaurant on any specific date or time."
  21. Bob Loblaw
  22. Bob Loblaw
    Thanks! Didn't think to look for that since it used to automatically redirect to the mobile version.
  23. Bob Loblaw
    Is there a mobile version? I'm on Android and it basically pulls up the full site, which is really difficult to use on a phone. Before the upgrade, there was a really nice mobile site.
  24. Bob Loblaw
    I think Eric might have been referring to the OpenTable Spotlight coupons rather than the Dining Rewards check. I'm guessing that the decision to require diners to present the coupon up front or with the check is up to the restaurant rather than the company that issues the coupon. I'm pretty sure I've had a LivingSocial that said to present up front and another one that said to present with the check.
  25. Bob Loblaw
    This definitely doesn't sound like a "deal" to me. Besides, I think Living Social Gourmet is invite only right now.
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