wristband
-
Posts
133 -
Joined
-
Last visited
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by wristband
-
May I add the obvious? On the "other" side away from the sandwich counter lies a nice selection of imported olive oils, pastas and wine. I am not crazy about the pre-made frozen foods sold in the refrigerators but the Store has a better-than-average selection for locals who want a specific Ligurian olive oil or oddball Sicilian vino bianco. You'll know if you go.
-
I sadly agree. There two weeks ago and was disappointed compared to a prior visit last year. Mark's went down noticeably (due to ownership change?) & now this once-reliable port.
-
Their food is/was decidedly mediocre but that waterwheel, hey now, that was impressive! Now that Tysons is kaput, I patronized the Reston twice late last year. Not going back - ever. Don's wistful post above on B. Bros & LeM back in the day sadly comports with my fond memories. Whatever - they somehow managed to ruin a good thing.
-
Mon Ami Gabi has it a regular menu item. Had it at Black Salt two weeks ago and it was a mess. Not good but the MAG version is worth considering if you are out in Reston or Bethesda.
-
Sebastian - I missed you for take out this afternoon but enjoyed chit chatting with your kind father Amoo. A special thank you to posters on this thread who steered me to order a fantabulous lunch on a hot summer afternoon. With four others busy chowing down at home, all agreed the food was terrific. The naan, kashk (eggplant app), the cucumber yogurt mixture, bademjoon with lamb, chicken soltani with ground beef kabob & salad, the veg kabob with lima bean rice and that spicy mint were lip smacking good. Sad to say the only evidence at this point are empty Styrofoam cartons. Appreciate what you and your family are doing over there in the flea bitten burgh of Chesterbrook.
-
Last night, after many a moon, ordered take out. I had not forgotten how pleasant the staff is and how terrific their food is but it has been several years (why?). A nice reminder as to what a great option the Haandi is for locals, esp with six hungry mouths to feed Sat nite. The place was packed at 6 pm when I picked up our order and the large order was exactly as requested. Which is not so predictable these days. The usual suspects proved yet again very good: daal (asked for it extra hot and it was), bengan bharta (delicious eggplant mixture), methi chooza (a very tasty chicken concoction), ghost masala (lamb - delightful), methi paratha (specialty naan), papadam, raita, chutney. You get the drill. We six slobs devoured every speck of sauce, protein & rice w/out a trace remaining on chair, flooring or cheeks. The only meh comment was seekh kebab tandoor - ground beef tandoori kebab. I personally liked this but others felt it was dull and the odd shaped kebab off putting. But, hey, what would not taste "bland" after chowing down on the parade of delicious curries and spices?
-
"Hsian Foong in Arlington - home of Hsian Foong chicken (on little styrofoam noodles, in a barely-there red-tinged sauce full of flavor) and perfect sesame broccoli (sigh)." Oh Genevieve, that is sheer poetry. I dearly miss Hsian Foong & its sister incarnation on Wilson Blvd. the glorious Hunan Regent. The Ma family were kind folks but it was the pater familias who was the star - chef but not just a chef. He was a master, a genius, a bushedo warrior wielding giant Ginzu knives, slaving over multiple woks, cranking out mouth watering Chinese delicacies. I loved that man's cooking. Any one here know where the family hightailed it to? HF is long gone (as is the next door Pollo Rico in that original spot by Ollie's Trolley) and Hunan Regent morphed into Minh's. I would follow that Hunan Regent chef anywhere. Seriously. Please post, let me know and I am out the door, skid marks in the drive, hell bent on savoring & slurping Shanghai Noodle, Kung Pao, lo mein, Singapore Noodle, Fried Two Kind... Thomas Wolfe, be damned!
-
I agree with the above characterization: "brusque but efficient." That has been my experience over the years. Cramped space, prices very reasonable, food good, cleanliness questionable, gents behind the counter have all the dash, flair & charm of a car wash employee. Does that chilliness dissuade me from returning? Nope. But this conversation gives me great pause about doing so.
-
Have to sadly agree. Had lunch recently and it was meh. Halibut was expensivo @ $28, overcooked, plopped in a sweet red pepper sauce that just did not work on so many levels. The "new" grilled octopus - well, to be charitable, bring back the "old" and dump the pork belly and sticky sauce. Our orders were screwed up, perhaps because the waiter seemed stoned. I'm not crazy about the spring menu - for one thing, the cassoulets have largely disappeared and for another the options offered are limited. I hope they can turn it around. But at these high prices I can't see returning for awhile (I do hope the new chef can get it together b/c it was starting to be very promising).
-
Char-Grilled Octopus
wristband replied to Kibbee Nayee's topic in Washington DC Restaurants and Dining
Echoing the thumbs up for the grilled octopi @ Nostos (most especially) & PassionFish. -
After a number of mediocre lunches locally (Liberty Tavern, are you listening?), very pleased to say we had a very nice time today at BV. Thursday is "cassoulet day" so 3 were on offer at lunch. The rabbit & quail cassoulet and the salmon entree were terrific. The grilled octopus and fried oyster apps were a welcome surprise. Yes, the prices are high and the service can be slow (at lunch) but the new chef is putting his mark on the place. More importantly, this was considerably better than our last visit four months ago which was made us swear off the place. Instead, heading back next week!
-
I also had a great meal at Margots which is touted in the NYT article. Worth seeking out if you are in Nashville.
-
Had lunch there late last week. The room decor and design has not changed from the 1910 incarnation save for the addition of a large chalkboard listing daily specials. Quality is good, service is pleasant and eager to assist. Prices are inversely related to portion size - hefty price tags (for a bistro lunch) slapped on modest sized (at times, anemic) portions. Salad nicoise, a pea soup, fish fillet nicely cooked atop veg and a charcuterie plate were pleasing. But the tariff isn't cheap.
-
Geesh, scary how much Don mimics my preferences at LT Market (or is it vice versa?). After many, many years of take away at the Lee Hgwy location, I say his recs are spot on. My preference is to pass on the kibbeh in favor of braised cauliflower or lubiya (cooked string beans with garlic bulbs and bits of tomato). Kibbeh has become too rubbery for my tastes but, hey, that's me. Funny, the bread used at the Market is different than that at the restaurants. Taste and texture of chicken shwarma sandwiches served in Westover vs. the Market are decidely different. Both are good - I prefer Westover.
-
Fried okra was/is excellent. I do love that Popeye chicken breast if only outlets were more prevalent in our area.
-
Sign posted on the door says opening next week (May 7?)...
-
Yet another: failure to pay staff, vendors, landlord and tax authorities will result in handwringing cries of how wasted culinary talent was (literally and figuratively). Party on chumps!
-
I agree with Pulcinella. I think it's a terrific pie, especially so as the grizzled vet is again cranking them out full time at a feverish and delicious pace (Senor Panches). I been eating P's pizzas for years and remain contented. I second Papa Johns as the best bet for a delivered pie. Naked Pizza McLean location was hobbled by planning idiocies. An inhouse genius overlooked Fairfax code requiring a bathroom inside the store vs. running around outside to the back. McLean ain't Trenton NJ. Now that the stamp sized room is open for take out, the feedback i have heard is unfavorable from several guinnea pigs. But, hey, its gotta be better than Rocco. Gave up on Listranis, Lost Dog & Red Tomato. Waste of money and calories - salting would please reindeer more than humans.
-
Rocks quote: "Traditional Sampler ($19) - arnaki fournou, dolma, spanakopita and mousaka - wow, the arnaki fournou tasted like 1/4 of an entree you'd get at Old Europe (yes, German), complete with eye-rolling brown gravy" Have to sadly agree. Lunch today reflects recent negative comments. My tradl sampler comported with Don's description and a big disappointment. Grouper filet was overdone, dry, too "fishy tasting" as my luncheon companion opined (I agreed after several bites). This was not reflective of past fresh seafood glories at Nostos (portion size was, um, sizeable). Best part were mezzes. From now on, I will strictly stick with these and avoid entrees. For example, grilled octupus was terrific and the Kolokithakia (fried zucchini slices with yogurt dill sauce) was nice to start with albeit greasy - tzaziki sauce is delicious. I really like the room and location. And the room was full for lunch today. I don't mind paying up for quality. But the kitchen needs stronger supervision and a pep pill or two before sending out what is being served. Can Nostos somehow return to the star quality that was once on display when it opened just months ago? Not there today.
-
May I add: the pizza is indeed awful. Sandwiches, fries and salads that our party had were dreadful. I also wanted to like the Dog. But two visits cured me of contemplating a return. The menu is a mile long with cutie-pie canine titles for basically the same dishes. Plus, the bad food ain't cheap. Even if it was cheaper, their pricing is small consolation considering what is plopped down in front of you. Far better options elsewhere in the vicinity.
-
Oh Gosh, Don I couldn't agree more, please forgive me. I went with a friend after voicing reservations and boy did i feel like gloating at the end of meal. The best thing I can say is my friend agreed and we can say, "been there, did that, next...." Frank, forgive me too b/c Palena is a completely different league then this.
-
I went back for a third visit this week. Fine food wise but agonizingly painfully long for a business lunch. We were seated at 11:15, left at almost 1 pm after repeatedly asking where is the damn food? Our entire orders were placed quickly when we were seated but then a really absurd prolong long wait. I noted on several trips to the rest room during the interminable waitk S52 servers lined up at the kitchen loudly bitching about their wait to get orders. Was the kitchen under staffed? Is S52 inadequately managed for a ful house during lunch? Who cares its not acceptable. If they were slammed due to a private party, hey, tell us so we customers are not twiddling thumbs wating over an hour during a working lunch. I thought it particularly lame for the manager to later circulate round the room and crow, once the entrees arrived, "say, isn't that gooood." Yeah, maybe, but I have been sitting here for too long and your failure as a manager made a situation unbearable. Oh, BY THE WAY WHERE HAVE YOU BEEN HIDING FOR THE PAST HOUR DUDE? DID YOU MISS ME OR WAS IT THE 20 TABLES THAT WERE ALSO LACKING PLATES? How can initial positive feelings continue with such an unacceptable delay to get a business lunch? And what kind of manager rolls in after an hour ignoring empty tables, then wants to glad hand? Geesh, beyond incompetent and annoying. For me, this turned the first two positive vists into a question mark. If you can' t handle the business in a professional manner, then don't extend yourself.
-
My addled memory recalls imbibing fruit flavored vodkas - not the crap Absolut with tinted bubblegum flavor, but real berries in the damn bottle mixed with triple sec and fermented flavor flav flowing throught the icy glass - are offered here. I once spent many a early night tippling their most excellentvodkas ice cold and it was hightlight. Food bleh but the booze back in the day when Sergei was buying was (still is?) molto pasiba.
-
Rocks - yours is a very fair and reasoned assessment. I returned for a second visit and agree with your comments for the most part. However, I do not expect a great culinary experience here on par with an individually operated restaurant featuring an auteur feverishly using the whisk. Different caliber and focus = different expectations = different results. My second visit this weekend comported with my first favorable impression. I was pleased...again. Personally, I will opt for S52 over Sandia and Coastal Flats (been there, did that, no repeats) on my next visit to Tysons 1.
-
We have reservations for next Thursday at 7:30. We hate noisy restaurants, but the grilled octopus may be worth the decibels. Ask to sit next to the windows if available. Noise level is greatly reduced compared to the other side of the room. The grilled octupus was highly touted by our server (who was spot on for each recommendation made at lunch).