naxos

I had chef seng make the watercress dish for my birthday last year and when I had a friend visiting from Cambodia- a real hit!!

Now that I think about the recipe, it called got the palm oil to be added to the broth for a short simmer. I did not fry the veggies in it and I wonder if that made a difference in its lack of distinct flavor?

I forgot that step- but won't the next time- thank you for the reminder.

Frankly, after tasting the dende before adding it to the stew, I am not sure how much flavor it added to the already delicious soup.

I used an old NYT recipe that called for mackerel, shrimp, scallops, mussels and crabmeat. Just finished eating- it was delicious!

I was actually looking for the red stuff! It is apparently high in vitamin A which just might counterbalance the saturated fat. Whole Foods,surprisingly, carries it. Tonight is moqueca night .

Thank you for your responses-- heading to Arlington. linda

Looking to buy some Dendè Oil or Palm Oil (synonyms) in northern VA or DC. Attempting to replicate a moqueca recipe. Any ideas where I can find it for sale?

Went to rays hell original last night after a few month hiatus. The burger ordered rare was as good as ever - I think there was a new bun- smaller than the burger and it did hold up- but a but dry for my taste . I had forgotten how good a burger can be!

Went to get some fish today and there was a CLOSED sign. Looks like it may be permanent. Was there 2 weeks ago and no signof imminent closure.

-A report from last Saturday night's dinner which was not a great experience. I made a DR phone res on Wednesday or Thursday for 4 and gave my phone number. I called back on Friday to request table 23 and was told by the receptionist that the tables were not yet assigned but she would put a notation in my reservation for my request. When we arrived on Saturday at 7:30, they could not find a record of my reservation( they are still using a paper and pencil note system) and while the response was quick- apologies made, Proseco proffered and a table set up- not table 23 of course but the table next to the "bus" station. The table was not intended to be used that night with good reason since my husband was constantly bumped by the wait staff all throughout our long dinner. Long story short- the kitchen was totally overwhelmed- restaurant was full and with a private party upstairs and a kitchen not able to handle the orders. We were served about one course an hour with apologies offered every 15 minutes or so by the manager, the wait staff and Roberto's wife. As a result of the bogged down kitchen, the food that was brought to the table was often not hot and we were brought the wrong food more than once. The folks at the next table ( full freighters) were losing patience quickly and complaining-- they were served the wrong main course but in reality asking for the correct plate would have resulted in another hour's wait. On the upside, we got to meet and commiserate with them . How was the food? Can the dining experience not be colored by the service and kitchen problems? By the way- the four courses can be any 4 items on the menu- 4 desserts- 4 mains or any combination which suits your mood. Dessert was delicious- the Gianduia semi -freddo and chocolate torte - I found the torte and the accompanying basil and coconut gelati to be wonderful.. The risotto- again barely warm and I love Donnna's risotto- just not last Saturday night. The veal medallions were wonderful, the lamb was good but lukewarm. and barely a bite of food. The taglierini with lobster was good but mine was not hot but my friend's dish was piping hot. The bread was ok- and was all we had to eat for nearly an hour- butt he bread sticks were soft not crispy- maybe a style I do not recognize. My friend ordered the ravioli with 3 meats but was brought another dish that was lukewarm and cheesy- but not what she had ordered and not very special. The budino was lukewarm and frankly, gloppy. I am not sure what the consistency was supposed to be but from the rave reviews I read, I must conclude that mine was just not served at its best. The manager came to ask for our "honest" feedback about the food and it was given. Our waiter waived the corkage fee as a gesture of apology. One of the biggest problems of the evening was that although the amount of food in its entirety was plenty to eat, the portions are small and if served at the rate of one dish an hour, one tends to eat the dish rather quickly and then there is the hour wait for the next taste. I do recognize that I went to a restaurant that was open for less than a week- (although not by some newbie chef ) and there was the complication of a full house, some large tables, plus a private IMF party plus the DR offer which resulted in many more 4 course meals needing to be cooked than would probably be ordered an a regular night. And it was fun to watch the kitchen, although it was clearly in trouble for the entire time we were there. If this were a blind tasting of food- without the "Donna halo", I would rate the food with a 'B or B+ for potential but he whole evening as C for the experience and execution.. If the same meal will be offered for $89, I think that would be a lot to pay. I would suggest going really early for dinner if folks want to get a good service experience or just wait a bit until the wrinkles are ironed out.

Been around long enough to remember the opening of Galileo and was a frequent diner. Looking forward to our dinner Saturday.

Daughter getting married and we are looking for a restaurant venue for the reception for 125 with space for dancing. Anyone have ideas- We have looked at hotel and catering spaces but want to focus on restaurant spaces.

Last minute dinner at Central last night- called at 7:30 and was able to be seated at 8. I guess we lucked out. I have always been a fan of Central but last night I had a great new addition to the menu- Cioppino- Husband had it as a special a few weeks ago and now it appears on the menu. Not the typical stewy dish- but all the elements- shrimp, clams, mussels served over squid vermicelli with yummy sauce for dipping- not a real spoon dish but a bread sopping delicious rendition. The squid vermicelli is amazing- husband had thought it had been pasta when he ate it. I hope this stays on the menu until my daughter's birthday at the end of the month.

Already been 3 times-most recently last Sunday about 2 pm- and was surprised to see the new sesame bun. I had read and experienced the somewhat soggy original and the sesame seeds looked yummy but IMHO the new bun is just too much bread- Husband disagrees but I liked the old ratio of meat to bread. This is the best hamburger I have had- I am a purist just grilled onions and mushrroms and jalapenos for me. About 3 weeks ago I took an out of town friend to Central for my previous Best Burger- but was disappointed that this time the meat was heavily doused with pepper- At Rays the meat is the star- if i want seasoning I can add it myself. Kudos!