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Ericandblueboy

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Everything posted by Ericandblueboy

  1. Ericandblueboy
    This is too close for us to pass up.
  2. Ericandblueboy
    Can the website make the top 100 more user-friendly like it was before, i.e., broken down by cuisine?
  3. Ericandblueboy
    This place is on my list of places to go but after examining its menu, I'm not sure that I want to go. Any more in depth reviews? Anyone tried the whole branzino? Don, how was the monkfish osso bucco?
  4. Ericandblueboy
    7 food carts. Each generally sell from 4 to 8 different items. Some chicken, pork, beef, rice, potatoes, yucca,....I wasn't sure what everything was. There was one place selling a fish quiche-like pie (that was the only cart that labed their food) but I did not see the actual product. Did not see any other seafood. I did not get to see what 2 carts were selling (got stuffed after going by 5 carts).
  5. Ericandblueboy
    Went to Mi Tierra yesterday. We had some food from 4 carts - (i) carne asada ($8 for fairly tough grilled steak but good flavor), (ii) chicken enchilada (they use a crunchy puffy fried shell - great flavor with the chicken but everything is in there, including cartilage and skin), (iii) empanada (good flavor but warmed on a steam table), and (iv) soft tacos (beef and pork, no tongue). I wish the carts have names, or that they have names for their food.
  6. Ericandblueboy
    Kaz had otoro last night at $14 for 2 pieces (nigiri), chutoro at $12 for 2 pieces, and a kindai tuna chives roll for $10 (the fish was overwhelmed by the seaweed so you can barely taste the fish - wouldn't advise wasting good tuna this way). It was good but if Monterrey Bay ever gets more Kindai, that's where we would go (portions are much smaller at Kaz).
  7. Ericandblueboy
    All you have to do is e-mail the restaurant. You don't have to book the whole table. We were able to get the table just for the two of us on a Saturday night.
  8. Ericandblueboy
    Bummer
  9. Ericandblueboy
    I'm just curious. I've had Kindai bluefin at Monterey and I'll have it at Kaz if it's still available this weekend. My expectation is that the fish itself doesn't taste that much different, or am I going to be surprised? I understand that Japanese sushi chefs for years have complained about the inferior Chinese or Korean sushi chefs. So what are they really complaining about? The ability to select fish or the ability to cut fish? If it's about the cutting, is cutting at a sushi restaurant so much different than fish cutting at a culinary school? I know it takes lots of time and space to adequately explain these things but right now I'm just looking for a cliff notes summary to help the explanatory process.
  10. Ericandblueboy
    I haven't done any research on this subject but I'm somewhat curious as to why the same Kindai tuna may be better at Kaz than Monterrey Bay Fish Grotto, assuming it's the same fish and I'm just having sashimi. What does years of apprenticeship teach you? Can you learn it in a few weeks if you're astute or does it really require years?
  11. Ericandblueboy
    Rehoboth; along the way We left town shortly after 7 on Friday on Easter weekend. There was no traffic on the beltway and we made it to Rehoboth in just over 2 hrs. We celebrated our early arrival at La Tonalteca (part of the Las Toltecas chain). It's cheap tex-mex food but it's the one place we always go to when we go to the beach. Unfortunately we never went to be the beach this weekend because it rained all day on Saturday. Instead we ate at 3 joints on Saturday. First we went to Jake's Seafood on Rt 1. The Maryland crab soup was a delicious vegetable soup (would've been great if there were more crab meat), the steamed clams were fresh and plump, but the crab balls werenothing special (I thought they're known for their crab balls?). We next stopped by Go Fish, a fish and chips shop owned by some Brits in Rehoboth. The cod was nicely beer battered but the entire restaurant feels greasy and sticky. For dinner we went to Blue Moon. The online menu was pretty exciting but the actual menu was much different. We ended up with antipasto (5 different cold cuts), fried green tomtatos (served with lots of pesto), lobster fricasse (the sauce was great but the dish came with very dense spatzle - so what if it's handmade?), potato leek soup (bland), and pasta Bolognese. We only had a bite of the pasta before we moved onto the dessert, which is the largest moon pie that I've ever seen. I don't think the food's great at Blue Moon but it's pretty good for the beach and the restaurant itself is really charming. On the way home on Sunday, we stopped by the Narrows on Kent Island. We had mini crab cakes, cream of crab soup, baked clams, fried oysters and seared ahi tuna. Stick to the crabs and the place won't disappoint. In fact, the crab cakes were delicious.
  12. Ericandblueboy
    8 oz is the normal portion. While our fish slices weren't the size of iPhones (unless iPhones shrunk), they were right around 8 ozs. The chef also said the portion was 8 ozs. Actually, I think Monterrey Bay is as good as any seafood restaurant in DC.
  13. Ericandblueboy
    He's a contestant on that show?
  14. Ericandblueboy
    I thought Don was gonna pull out a can of whup-a$$ on the poster. If the oil was dribbling, the poster could've stopped the waiter before the oil got all over the fish. Of couse, sometimes you are just so petrified that you can't do a thing.
  15. Ericandblueboy
    Anyone can master the kung fu of Shaolin temple, even a lao wai. Genetic not required, training required.
  16. Ericandblueboy
    It's made in house as far as I can tell.
  17. Ericandblueboy
    Any interest in doing To Sok Jip some time this week for lunch? Actually, Friday would not be good as I'm finishing up the root canal that morning.
  18. Ericandblueboy
    Are they open for lunch every day?
  19. Ericandblueboy
    Went to Mark's for dim sum yesterday because they open at 10 a.m.!! A couple of weeks ago I swumg by around 11 and the place was already packed so this time I got there at 10. The restaurant was open but the carts didn't start rolling out until 10:10 or 10:15. By 11, the place was packed with a wait for tables. Apparently most people haven't gotten the memo The food that I ordered wasn't great but they weren't bad. Chicken feet - good. Spare ribs - good. Turnip cake- good. Spring rolls - overstuffed with weird filling. Chives dumpling - again, weird stuffing (there were big chunks of shitake mushrooms and what appears to be chicken in there in addition to shrimp paste and chives). The bill was $17 with tax. Unfortunately there is no "go to" place for dim sum in NOVA and my conclusion is just go to the one closest to you but do avoid Fortune.
  20. Ericandblueboy
    According to our waiter, it is true garlic aoili and it tasted that way as well. It's not as thick as mayo. We had 3 crudos - oysters, house cured, and mahi mahi. The oysters were not fresh tasting but the other two were wonderful, especially the mahi mahi (cut into small squares and seasoned beautifully). The beet salad was surprisingly good with goat cheese. They complemented each other well so that neither overpowered the other. We only ordered the beet salad because we couldn't think of what else to order. As for the entrees, my landlubber wife's filet mignon was delicious (cooked medium rare). My halibut was nicely seared but otherwise flavorless (I didn't finish the fish). While we were going to our 6 p.m. reservation, we saw a huge line of people outside G'town Cupcake and there was still a big line afterwards. During dinner, we saw 7 or 8 fire engines race by and then M St. was closed to cars from Key Bridge to Wisconsin Ave. Something close to the Philly Cheesesteak Factory was apparently on fire.
  21. Ericandblueboy
    They also have to account for the cost of real estate. I don't think it's unusual to see restaurants charge 3x retail for wine. I've seen wines by the glass charged even more.
  22. Ericandblueboy
    Paya Thai has hot/fire pots. I have no idea if it's any good. I never went to Bob's so I don't know if it was any good. Hot pots are what we serve in the winter when there are lots of guests yet no one wants to cook - so make the guests cook for themselves
  23. Ericandblueboy
    Is someone organizing a $20 Tuesday or do I have to drag my meeguk woman to this joint?
  24. Ericandblueboy
    If you read and comprehended my posts, it's not about being certified by your contemporaries. It's not about a certification process. It's about mastering the cuisine. Reinterpreting a cuisine before you mastered it is like riding a bike before you learned to walk. Give me some examples where it actually worked. What Vong Asian dish made you cry uncle? How 'bout the Puck dish that received international recognition?
  25. Ericandblueboy
    So why is that Mina's signature dish? Isn't he just reinterpreting a classic comfort food? Tell me why Mina deserved to reinterpret the potpie and who's he foolin? I think Mina brought many people, including those in SF, to their knees with this absurd dish. Puck brought people in LA to their knees with his ridiculous wok over-fried fish. What's the difference between a shitty outpost in Vegas and a shitty outpost in DC? Care to tell me how these creative geniuses who didn't master the underlying cuisine continue to churn out these terrible signature dishes that nevertheless impresses the shit out of Americans? More importantly, how are Americans judging an Austrian chef on his Italian cuisine or Asian cuisine? Hey, while you're at it, why don't you critique some Chinese literature written in Chinese? BTW, it's "pretentious" and not "pretensious." I actually tried to redirect this thread to make it less personal but I'm being taken advantaged of. Next time I'll just be blunt. We? in a debate? Where's your point of view in this debate?
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