Night Owl
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I second that bánh xèo emotion. A friend and I order it every time we're there. Have also enjoyed the baby clams. Getting hungry just thinking about this... -
(and while it's not lasagna, if you're there you can't miss out on his pillowy light, delicious gnocchi, too! )
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Not a traditional lasagna, but the lasagnette at Roberto Donna's Al Dente is yummy and very comforting. Definitely more about the sauce and noodle...
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When it's on the menu, the tuna watermelon salad is a must-order. It's reminiscent of Michel's wonderful sleight of hand -- when you spear a red cube with the lightest blanket of delicious dressing, you don't necessarily know if it's tuna or watermelon until it's in your mouth and popping with flavor, and the combo of the two together is luscious. Also, the coconut sorbet... it's delicious, but more because it was his favorite.
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Michel just passed away. There are so many and yet no words all at the same time...
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Sophisticated, Single-Friendly, Adult Happy Hours
Night Owl replied to cocoagirl's topic in Help Needed
Convivial -- lovely array on the HH menu, great service and mix of people, wonderful to stay after HH is over. -
Unsure if it's a franchise, seems like it. We've been to both locations with my parents recently. Both have excellent fried shrimp rolls, their specialty. Each has a few worthwhile dishes unique to it. The Rockville one has something the Gaithersburg does not: fresh cloud ear mushrooms. They use it in a chicken dish they call "fresh fungus with chicken" on the menu. My parents say they will also sell the fresh cloud ear mushrooms themselves customers. They also do a meltingly tender beef tendon. My dad can no longer eat spicy food, so we get the "beef tendon in soy sauce" and it's delicious. The Gaithersburg one does a delicious version of "la jiao shiao chow" (sorry for my embarrassing Chinese American pin yin) -- pork with leeks, dried bean curd and hot peppers -- except theirs is chicken instead of pork; haven't seen that in other restaurants. It's A15 on the menu. We order it as an entree size. One small note about the Gaithersburg restaurant, which we've been to a number of times... the staff there consistently gravitated to using English with us upon seeing my caucasian husband and stepdaughter, immediately bringing forks and iced water only to them and responding to my parents in English even though my parents asked them questions in Chinese. It's a bit of a bizarre experience when you're in the middle of it. But the food's good, so we continue to keep it in our rotation of places to go to here and there.
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Is this dine-in or carryout only?
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I'm with Deac on Sushi Taro's seared kobe/wagyu stuffed with uni. At the same time, there's nothing quite like uni in solitude - and Sushi Taro's omakase offers East and West Coast varieties to your heart's content, which is perfect.
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fresh"¦ you should be fine to go next weekend. others may know how long they're available here, not sure -- a month or two?
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It's that wonderful time of the year again -- mangosteens are available at Eden Center"¦ at Song Que, other stores and a lady on the sidewalk. So delicious...
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It's that wonderful time of the year -- mangosteens are now available here and other places at Eden Center (including a sidewalk lady).
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No restaurant sends out perfect food 100% of the time, and we happened upon one of those instances. I have had delicious experiences before at Ghibellina (hello, olive & carciofi pizza, for starters) and I'm sure I'll have many more there. Jonathan reached out to me as soon as he saw my post and was great about the whole thing. It says a lot that someone as busy as he is with the real work in the line of fire at the restaurant also keeps his finger on the pulse of what people are sharing about their experiences in real time. That shows true dedication to quality and excellence.
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Was here last Wednesday with friends at the bar and had a strange, un-Ghibellina-esque experience. We started with cocktails and the fritto misto. Being a tentacle girl, I reached first for a crispy tentacle morsel -- as soon as it hit my tastebuds, there was a very strong, distinct ammonia taste. I thought, OK"¦ give it another try. Calamari ring. Same undeniable taste. The other fried bits -- polenta, lemon -- were fine. I was puzzling over it silently when my friend looked at me oddly and said, "I hate to say it, but this tastes really bad -- my calamari had a really strong"¦ ammonia taste. Does yours? What is that?!" We asked the bartender to bring it back to the chef and ask him about it. She returned and said the chef didn't taste anything wrong. But she kindly took it off our bill. We were so turned off by the calamari-ammonia and chef denying it, we decided to have dinner elsewhere. Sorry to say"¦ because I've always had very good and enjoyable experiences here before. An off day that won't happen again, I hope...
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Groupon $30 value for $16 for dinner right now...
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Lobster ramen alert -- they posted they'll be serving it again this Thursday.
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Sanbeiji (Three-Cup Chicken)
Night Owl replied to Night Owl's topic in Washington DC Restaurants and Dining
Thank you both! As it turns out, today I ordered from Fushing Cafe (behind Montgomery Mall in Bethesda) at my dad's request to bring over to my parents for lunch; among other things he said their 3-cup chicken was pretty good and he'd like us to get it. Hesitant to second-guess my Chinese foodie dad, I went with it even though the menu said it was made with chicken breast. Was pleasantly surprised -- the chicken was very tender, the sauce had good flavor and there was plenty of basil in it. One note: I ordered extra sauce (listed as an add-on option on the online menu), which was a bust -- not nearly as good in flavor as the sauce in the dish itself. The dish itself, I would order again if going to/carrying out from Fushing Cafe. -
Pras' post this morning prompted me to post this, a question I've been wondering for a while now: Where in area can we find excellent three-cup chicken (or eggplant), particularly MD (and DC, tho doubtful of course)? A lot of places carry it, but few places do it well. The last time I had a tasty three-cup chicken it was at Michael's Noodles, but that was quite a while ago, haven't been back. Interestingly and new to me, as I was checking out background info on the dish, according to Wikipedia, it doesn't originate in Taiwan and it's not supposed to have sauce. For me, perhaps the best part is the sauce (and basil) -- I love to smother it over rice and nom nom it up. Any suggestions for places with tasty, well-prepared three-cup chicken/sanbeiji -- and contrary to Wikipedia, enough delicious sauce to pour over rice?
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My friends had brunch there yesterday and it was definitely him"¦ he was chatting with a regular next to them, drinking champagne with him. Interestingly, my friends said when the wait staff brought over champagne glasses to him and the guest, he asked them to bring wine glasses instead, saying he always drinks champagne in a wine glass.
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Looks like Peter Chang will be cooking with Chef Drewno at The Source for its Chinese New Year kickoff reception this Monday.
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Peter Chang this Monday at The Source's Chinese New Year kickoff reception.
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Was here the other night, had the foie gras pearl pasta risotto (with wild mushrooms). Rustic-looking comfort... decadent and delicious.
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If you're in DC today, it's worth asking if they're still serving it for dinner. Looks like they made an extra large batch today, so it will likely extend into dinner time! FWIW, I keep up with when they're doing ramen much better on FB -- the food porn pic always gets my attention.
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Enjoyed the cha-su ramen special today for lunch -- they said they'd probably also offer it as an early dinner special tonight in case anyone's looking for a bowl of cozy, rich goodness in this weather.
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What Are You Simmering Right Now? A Place for Mid-Stew Musings
Night Owl replied to jparrott's topic in Shopping and Cooking
Chinese "master sauce" to use for chicken thighs later -- trying a version with more variety of spices than the basic"¦ in addition to star anise and cinnamon, it has cardamom, clove, fennel seeds. I also improvised and bastardized, so in addition to orange peel, ginger, garlic and scallions, I had tarragon branches in the fridge and threw some in thinking it would meld nicely with the star anise-fennel seed thing. Smells great. We shall see...
