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jrichstar

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  1. jrichstar
    Thought this was a really well done article by Todd Kliman on some of the intricacies and challenges of Ferhat's business, especially in the Shaw neighborhood. Best of luck to Ferhat in working through everything and in succeeding in tough circumstances. Hopefully his passion and quality of food will be triumphant.
  2. jrichstar
    I find the mistake with the beer to be fascinating. It seems hard to believe that a restaurant run by such veterans would make a mistake like this. Understanding this type of error cannot really be made with wine, it seems to indicate a lack of understanding (lack of care?) regarding the beer list. I can't think of a time I've been given the wrong draft beer at any establishment in the area for as long as I can remember.
  3. jrichstar
    Didn't check upthread if the porchetta has been reviewed but it is absolutely delicious. Always get it when we are there on a Saturday.
  4. jrichstar
    We live really close so gave it a go last night. Had the sticky calamari, kapow chicken, salt and pepper fried shrimp, pho and a California roll with real crab. It was generally pretty average. Though the ingredients seem good and fresh, execution was just OK. The batter on the calamari and shrimp was not particular crisp and not very flavorful. The flavor of the pho was fairly tame and the noodles were not authentic. On the plus side, thought the kapow chicken was very good. They also provided some interesting a sauces to help spice things up---- I liked the shallot vinaigrette (nice shot of fish sauce in it) that came with the salt and pepper shrimp. It's very early, certainly, and for what it is, a pan-Asian neighborhood place with decent prices, it seems pretty close to the mark. Maybe my expectations from getting the authentic stuff at more specialized restaurants colors my views.
  5. jrichstar
    Opened Friday January 2 per Bethesda Magazine.
  6. jrichstar
    Agreed that the food in the Rockville branch is pretty average. But this part of the county is thirsting for a neighborhood place with a ton of disposable income itching to pour in. The place is stylish, reasonably priced and has some creative menu options. In Potomac, that's probably enough for success.
  7. jrichstar
    Just had some.....this is really great stuff. Pappy put it well---not too sweet, not too much of a bite, just a solid, highly drinkable IPA. Very fruity and juicy just like the name says. Try some if you can. And even better news: it will be easier to try some shortly: http://www.craftbeer.com/news/brewery-news/deschutes-brewery-launches-washington-dc
  8. jrichstar
    We had the cauliflower and Drewno sandwiches at the G stall tonight. The cauliflower was good but not top notch......maybe I'm just not a vegetarian sandwich kind of guy. But that Drewno----man, I'd be hard pressed to think of a better item I've had at a ballpark. A mashup of homemade kielbasa, roast beef, sauerkraut and some other vegetables, including onions. Really a great sandwich. Pricey at $14 but if you don't mind the cost....this is a sandwich you're likely to enjoy. Of course, the taste might have been just a bit better since the Nats won convincingly against the rival Braves tonight.
  9. jrichstar
    I think the Cheap Eats issue was in August last year so very soon, yes. As to the moussaka, what was unique about this one as that it was a fairly short stack compared to others I've had (and made myself as well!). So everything was thinly layered, with the eggplant and potatoes cut thin. There were layers of bechamel on the top and bottom, two layers of potatoes, one of eggplant toward the top and a generous layer of ground beef in the middle. The taste of nutmeg was pretty much in every bite......not sure where it was mixed in but I guess it really doesn't matter. So it was a "concentrated" moussaka packed with flavor. The two layers of bechamel really added that creamy element, which I love in the dish.
  10. jrichstar
    We went tonight as we had not had a good Greek dinner in quite awhile. Trapezaria is an excellent restaurant as pointed out by lekkerwijn and Kliman. Everything was good to great. Fava dip Iman baldi- unique eggplant dish as described by lekkerwijn Bakaliaros skordalia- perfectly fried cod with a nice potato and garlic dip Moussaka- highlight of the night. This is my Greek standard and I can't think of a better version I've had. Kataifi for dessert had a small scoop of vanilla fudge ice cream on the side. This is surprisingly refined Greek food. And the portions are very generous. We brought half the moussaka home. With tax and tip, cost was $70 for two. Service was very friendly and gracious. I'd be surprised if Trapezaria does not make the next Washingtonian Cheap Eats. But it is a fantastic place for Greek, great value or not.
  11. jrichstar
    We used to go a lot 10 years or so ago when it was one of the few Cuban places in the area. The food was OK given the lack of choices, though with our Miami roots, not so good overall. Good enough to satisfy the occasional Cuban fix. Fun to look at all the signs of Cuban-Americans. Then we went a few years ago: same atmosphere, bad food. Got all our favorites: lechon asado, cuban sandwich, black beans and rice. All terrible. We vowed never to go back and have honored that. Why go here when we have Cuba de Ayer and some of the good new places in DC?
  12. jrichstar
    Went last night and really enjoyed it. Everything was excellent and a few things spectacular. Solid corned beef, matzo ball soup (could use a bit more salt for my taste but matzo ball was awesome) and latkes (of the thick variety). I don't think I've had a better pastrami sandwich, including at the beloved Attman's in Baltimore. Perfect texture, fatty but not too fatty, and the smoke flavor was just right. The babka bread pudding was a huge hit, and with the salty caramel gelato, was a perfect combination of sweet, salty, creamy, hot and cold. Highly recommended spot.
  13. jrichstar
    Interesting.....all I can think of is your noted Roy's Place. They had over 200 sandwiches and I remember looking at the menu, being blown away at the choices and almost paralyzed on what to do next. Only place I can remember having that feeling.
  14. jrichstar
    Just had some Rogue Pumpkin Patch and I agree that it is really excellent. Really well balanced with just a bit of pumpkin/cinnamon to really make it shine. Probably the best pumpkin beer I've had this season is a Cigar City Good Gourd that I think I had for a year or two, purchased on eBay before they shut down beer purchases. Sure enough, it's the top rated pumpkin beer on Beer Advocate with any kind of sample size. If anyone knows where to get Cigar City beers, let me know.
  15. jrichstar
    Been looking around for Warlock and lots of places were out of it. Not Total Wine in McLean though----at least 40 bottles were on display at the front of the store early this afternoon.
  16. jrichstar
    Had Evolution Jacques Au Lantern last night based on a good review I saw. Not my cup of tea. There was some bread-y, wheat-y, yeast-y thing going on which really seemed to mask the pumpkin and spices. One thing I'll give it---the smell was really great. The pumpkin and spices came out very well there. I just think taste is tons more important than smell in a beer. Still a few more to go with Halloween as the goal!
  17. jrichstar
    I find this article exceedingly interesting regarding the nitrogen process (and the lawsuit part ain't bad either). Two new beers coming that will also use the process. http://blogs.westword.com/cafesociety/2013/10/left_hand_brewing_bottles_two.php This beer is really good....cant remember if I poured it straight down, but will for sure next time. Added plus: the beer won a Gold medal at the recent Great American Beer Fest in the Sweet Stout category.
  18. jrichstar
    Sam Adams Fat Jack was nothing special but a solid imperial pumpkin. Instead of sweet, it emphasizes the earthy/nutty/gourdy side of the the pumpkin, with some allspice notes at the end. While reviewing a Sam Adams beer, wanted to say that I respect the heck of Samuel Adams (really Jim Koch) not only for staying true to its morals and values over the years but still cranking out some high quality, craft-oriented brews, even while it has become a huge brewery in size. The other brewery that comes to mind in the same vein is Sierra Nevada (Ken Grossman). When needing six pack in a pinch at a relatively inexpensive cost, why on earth would someone buy Bud or Coors products rather than a solid Sam Adams Boston Lager or Sierra Nevada Pale?
  19. jrichstar
    I recently had Elysian The Great Pumpkin, which is rated slightly higher than Night Owl. Nice strong finish of clove and cinnamon. Will report on some more pumpkin beers that are waiting in the fridge shortly......
  20. jrichstar
    This did not do it for me. The raspberry is there but I also sense a medicinal quality that is off-putting. It's also too syrupy for me. I've had the New Glarus raspberry offering before which I remember to be cleaner with a more genuine raspberry flavor, so maybe I'm spoiled by that.
  21. jrichstar
    This is really a scrumptious brew which will even be better in October when the weather is a bit chillier and the mind is more in tune with autumn. Very smooth, not too sweet, pumpkin is in the background, flavors of cinnamon and clove shine through. Had this with some sweet potato fries which was a good match.
  22. jrichstar
    These pumpkin brews come out earlier and earlier, don't they? So I realize this is getting caught up in the hype....though Schalfly's version is one of the best out there. Ranked 3rd for pumpkin beers on Beer Advocate with a rating of 94, this seems like it's worth taking a chance on for a high quality beer early in the season. Per schlafly.com: Our Pumpkin Ale blends the spices of the harvest with full-bodied sweetness for a beer that tastes like pumpkin pie. Pounds of pumpkin form a malty foundation that supports the fall flavors of cinnamon, nutmeg and clove. While pumpkin beers were produced in the early days of the American colonies, they were different from the pumpkin beers we know today. Colonists used pumpkin and squash as the fermenting medium, since malted barley was scarce. Once malt became more readily available, it replaced these alternatives to grain. In the 1990's, American craft brewers reintroduced the style to the delight of pumpkin beer drinkers. Reviews indicate a real pumpkin taste, spices, not overly sweet. I love Southern Tier Pumking but sometimes a beer drinker does not want a dessert beer but something that will go well with an autumn-type meal. This one seems to fit that bill. ABV is 8.0% Cheers, Jeff
  23. jrichstar
    Don......help me understand what Mr. Harr means by "open" and "official opening date?" I live about 5 minutes away and someone on our neighborhood listserv noted it was open for business on August 19 if I'm not mistaken. I dropped by on the way home one day that week to pick up a carry out menu but they did not have any. But they were definitely operating normally and were moderately busy. At least to the average Joe, Fish Tacos has been open for two weeks. There is no indication at the restaurant or in any publicity that they are not open in a normal capacity. I agree with mtureck that they should be open for reviews given what I've seen. Perhaps Mr. Harr can officially post here and let us know what's going on. I'm not in the restaurant business so maybe I don't know what it takes for a restaurant to be officially open.
  24. jrichstar
    Getting to more "serious" food items, the regular maple glazed pork belly banh mi is seriously delicious. I work in Ballston and have darn near tried every food truck that has come by the last couple of years. This is the most delicious food item I've had. The pork belly is not fatty, seasoned just right and melds very well with the crunchy vegetables and aioli. The only other truck that I've found to have such quality items is La Tingeria, especially their brisket and chorizo items.
  25. jrichstar
    This beer pretty much gave my taste buds a punch in the face. Super hoppy with grapefruit and pine throughout. Very good example of the style and quite drinkable. Not sure how you get malty at all out of this one. Not an everyday beer but good when matched with the right food.
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