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Tweaked

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Everything posted by Tweaked

  1. Tweaked
    I have tasted the future and it is bacon stuffed naan...available on the bar menu at New Heights now! Wabeck's gin concoctions don't suck either
  2. Tweaked
    perhaps unbeknownst when we scheduled this months ago, the May 18th weekend is one of the big area graduation weekends...and with several friends graduating from various programs...I will be a definite maybe...
  3. Tweaked
    Was walking to work this morning and noticed the obligatory "Opening Soon" signage for Pasara (sp?) Thai on Connecticut Ave...opening up next to Julia Empanadas and the Lucky Bar.
  4. Tweaked
    ahhh, the old cone of pressed meat product. when I was at SUNY Albany there was an Israeli take out joint and the dude would have an actually leg of lamb spinning on the spit roaster...that was some good shite! 15th and M might be a little too far to walk for pressed meat cone, but I would support gyro cart, if said gyro cart also was a falafel cart! Is this dude just doing gyro or are there any falafel to be had?
  5. Tweaked
    The cupcake invasion continues...store signage has recently gone up for Hello Cupcake on Connecticut Ave (1351 Connecticut) just south of Dupont...at the SEIU building across from the Krispy Kreme.
  6. Tweaked
    This gets the old Yeah But...for a place that prides itself on local ingredients local providers blah blah blah surely there are some interesting local beers they could provide...and the microbrew scene in California doesn't exactly suck for that matter.
  7. Tweaked
    ummm, perhaps if you read the post you will see what I have ordered Vace is like a Metro stop and 8 or 9 blocks away...Italian Pizza Kitchen 1 block away.
  8. Tweaked
    We all know Van Ness is a culinary wasteland*, but the Italian Pizza Kitchen is a small beacon of light. Having done take out from there 4 or 5 times over the past couple of months it is now the default lazy night what should we order for dinner spot. Although they use a conveyor belt style "pizza oven," they do a decent, if perhaps a little pricey ($17 for a large) pizza...I recommend the Siciliana, roasted red pepper, prosciutto and olives. I would call this pizza a mid-range pie...better than your regular take-out joints but not done to the level of the high end wood fire places. The real winner has been the small pasta selections...this is red sauce gooey Italian/American style stuff. the Manicotti stuffed with cheese, doused in a thick tomato sauce, covered in more cheese and baked...order it with a side of the yummy house made meatballs. The mixed green salad is large and basic with a tangy dressing. The brushetta with prosciutto is also worth ordering. The flat bread app is not. We are not talking culinary epiphany here, just a simple family run joint that you hope survives. Grab a bottle of wine from Calvert Woodley, pop in a movie, and Italian Pizza Kitchen is the answer to a rainy April day. *ok, so why is Van Ness a culinary wasteland?...with UDC, a bazillion apartment buildings, plenty of nearby residential housing, and a metro stop why can't this neighborhood support a few decent-to-good restaurants? Not too mention a bar/pub...I'd even take some faux Irish wanna be place festooned in Guiness posters! Surely not everyone in the neighborhood is walking down to Cleveland Park to grab a pint or two...
  9. Tweaked
    yep, I've always had great success ordering 3 of the little plate dishes, splitting a main, ordering a half order of one of the veggie dishes and a basket of bread. That usually makes a large meal for 2 people.
  10. Tweaked
    Yes, yes, and yes...full bar, house cocktails, assortment of middle eastern beers. We had the red sangria (red wine, brandy, and "spices") tasted like a mulled red wine but hit the spot with last nights rain, was $16 for one of those mini half liter pitchers, which was perhaps a tad pricey.
  11. Tweaked
    Couldn't find a thread for Cafe 8 so...here goes. Cafe 8 occupies the old Ellington's on Eighth and they have done a great job of redoing the space, creating 3 seperate but interlocking dining areas...a place that you hope will survive, because it's friendly, reasonably priced and, well, as we all know, Capitol Hill can always use better dining options. Unfortunately, my small sampling last night was mediocre at best. First the highlight: The red lentil soup was darn tasty on a chilly and rainy night, hearty with a little kick of pepper. Served luke warm, but still good to the last spoon. Middlelights: We went with a sampler of 3 mezze, hummus (dull, needed more life, lemon, garlic, tahini something!), spinach and feta puree thing (again, dull, lacked salt), baba ganoush was the best of the three with a nice smoky flavor. Lowlights: The bread/pita...they serve fluffy style pita and our first batch was either stale or it was reheated in the microwave because after a couple minutes it had that hard around the edges quality you get when you reheat bread products in the microwave. Our second batch was hot and soft. I'm not going to give up on the place and would like to sample more of the menu...with some tweaking of the seasoning all three meze would have received a rave review...but the seasoning sucked.
  12. Tweaked
    I've been happy with the past two issues of Saveur...an ode to butter and this month's profiles on Bologna and Ethiopia.
  13. Tweaked
    I'm just surprised how often these chefs say they hadn't tasted the food before serving (not just on last week's episode but on previous shows/seasons as well) Now I'm no chef and I've never catered a 200 person event on a couple hours notice, but I have thrown dinner parties and don't you always at least nibble on what you are making...I mean at the very least just to snack on something, let alone to make sure it tastes ok.
  14. Tweaked
    Lunch at Sesto Senso, overall not that bad...breaded and grilled calamari over arugula with lemon dressing, calamari was excellent, lemon dressing could have used more punch. Butternut squash ravioli with butter and sage, again could have used an acidic touch to counter the richness of the ravioli and butter, and perhaps a dash more salt. Otherwise tasty.
  15. Tweaked
    For all you offal fans, veal kidneys with mustard sauce over tagliatelle now on the menu at Montmartre
  16. Tweaked
    http://www.washingtonpost.com/wp-srv/artsa...1&hpv=local
  17. Tweaked
    While Stella is generally not my first choice beer, I would have to agree that it has its place. If I am BBQing on a hot day before a DC United game on what will be a long day/night of drinking I don't want to be weighed down early with a hoppy Dogfish or a lovely porter...ploughing through a sixer of Stella sets a good foundation for the rest of the day's alcohol consumption. I can save the Trappiste ales or Old Peculiars for post-game indulgement.
  18. Tweaked
    I read a short article about this stuff last night and immediately wanted to try it! Any idea how much a bottle goes for in California? on a side note I've been on an Anchor Porter bender lately
  19. Tweaked
    There are some very large steel beams being added to the roof of the Old Building this week...hopefully a sign of some serious progress! I know, I know it will be years yet until it reopens
  20. Tweaked
    Duff and the Ace of Cakes crew aren't bad for a mindless half hour of TV...but then again I have a small crush on elena so maybe that helps But otherwise AB and ICA is about it.
  21. Tweaked
    If anyone is looking for a cheap copy of Fabio Trabocchi Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier, as of Saturday afternoon, Politics and Prose has 4 or 5 copies left downstairs for $9.98.
  22. Tweaked
    Rumor has it...(from the Hill Rag)...that Granville will be profiled by a, as yet, unnamed Food Network star...mid-march-ish time. Gaida Escaping Todd for the Weekend? Rachel and her 40 dollars? Guy doing a drive-by dive?
  23. Tweaked
    and now Ranked #10 "Most Intriguing New Restaurants Outside of NYC" by NYTimes food critic Frank Bruni http://www.nytimes.com/interactive/2008/02...ESTAURANT.html#
  24. Tweaked
    An interesting looking recipe in this month's Saveur magazine called The 44 Cordial, an orange and coffee flavored rum liquor. Stolen from Saveur Magazine http://www.saveur.com/drink-recipes/classi...1000031040.html (The 44 Cordial) MAKES ABOUT 4 CUPS 1 large navel orange 44 coffee beans 1 cup sugar (just over 44 tsp.) 1 liter white rum (roughly a quart) 1. Poke forty-four 1"-deep slits all over the orange with a paring knife; stuff a coffee bean into each slit. 2. Put the orange, along with the sugar and rum, into a widemouthed jar with a tight-sealing lid. Store and let steep in a cool, dark spot, swirling the jar occasionally, for 44 days. 3. Remove and discard the orange and strain the liqueur through a cheesecloth-lined strainer. Transfer to a clean bottle and store in the freezer until ready to drink. Serve neat or over ice. This recipe was first published in Saveur in Issue #109
  25. Tweaked
    Given that this is a public message board designed for like minded individuals to chat and discuss food and the DC restaurant scene and given that few of us are actually restaurant professionals or make a career in the Biz...does anyone really think it is appropriate to start naming names? Given BrettAshley's experience giving a general discription of the problem is fine, discussing crappy service at a restaurant seems to be fair game...if she really has a problem with the server then it would be most appropriate to speak with the restaurant manager directly.
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