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About DaRiv18

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    Member: H Street Overlords

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  1. Has anyone been here recently? Or at all? Amazingly, it is still standing, looks empty everytime I drive by, and has managed to outlive countless other establishments that I would vastly prefer.
  2. Andy, thanks again for sharing your thoughts, this is really fun to have access to your experiences and opinions. I wonder what your expectations are for cocktails in a three star restaurant. Do they differ in that setting from your expectations in a highly rated cocktail bar/speakeasy? Do you find successful pairings with food courses often, like wine or other beverages? Many bartenders have had their profile raised in the past decade or so, and I wonder whether you find cocktails to be incidental to a great meal or play a more complex role in three stars.
  3. Here’s a thread that is relevant to breaking news. Also, I throw retroactive shade their way for renaming their place Pizza Parts & Service a month after Spike Gjerde announces the opening of Parts & Labor in Baltimore.
  4. DaRiv18

    iSi Whip - Any Recipe Books Out There?

    Ferran Adrià’s “The Family Meal” is probably the best example so far of preparing meals using the siphon. .
  5. DaRiv18

    iSi Whip - Any Recipe Books Out There?

    I just received The Cook’s Book which is edited by Jill Norman. This is the 648 page original release, not the concise edition. There is a 12 page section entitled Foams, authored exclusively by Ferran Adrià. This looks promising!
  6. DaRiv18

    iSi Whip - Any Recipe Books Out There?

    Richard Blais “Try this at Home” was a lead that really didn’t turn out. Of the three recipes in the book, his Cheese Wizard seems to be the one I’d most likely try. Warm 2 cups heavy cream and 4 ounces shredded cheddar cheese over medium low heat. Stir frequently until melted and smooth. Refridgerate mixture until cold. Whisk the cream thoroughly to loosen it, then put in siphon charge with two charges. Let canister sit for 5 minutes, then shake vigorously before dispensing.
  7. I have a isi Whip that I really haven’t played with that much. Made a couple cocktail foams. I would like to get a book that explores the full range of this thing, with recipes, but the online reviews of books that focus on this appliance have poor reviews. Alternatively, I don’t want to blindly shell out $100+ for Modernist Cuisine that I may rarely open. Any (good) experience with books out there?
  8. Do they provide a discount for cash here, too?
  9. Ekiben was really good. Taiwanese curry fried chicken and a killer order of broccoli tempura. Easy on the dinner wallet.
  10. Also, sushi rolls are $5 from 5-7pm, Mondays and Wednesdays. For now. Cheap way to see if the rice is any better. EDIT: it’s actually half price sushi rolls, so more like $7-8.
  11. We had a snack at the bar. No comments on drinks, as I am drying out for a spell. $16 Hangar steak was really really good. Clear soup ($5) was amazing, made with seasonal veggies and some sort of smoky seaweed. And I had some sashimi, two generous slices per order: $7 scallops, $5 salmon, $5 big eye tuna, and $5 hamachi. All were very nice, and priced like a bargain. Space is quiet but looks like it could throw down, upstairs is a nice rooftop dining area and cocktail lounge. Towards the back on the main level is probably th most civilized area, with tables and bar seats around the food prep and grill. Edit: main criticism I have of this place is a lack of legit veggies. No seaweed salads, etc etc.
  12. Made a 24 hour detour to stop in Izakaya Wa to say hello. Located in a part of Houston that was hit hard by Hurricane Harvey, apparently it had closed for several months. Thankfully, it is reopened, and I am so envious that I cannot go more often. The place was packed, inside and out, young and old, etc. The food is more interesting than the drink IMO, but the prices are reasonable to this DMVer. Kubokawa-san is no longer behind the sushi bar (it can be physically grueling, and is when you are a perfectionist like he is) but oversees all things food. It's funny that it bills itself as a tapas spot, but yes, there are many sharable plates. I went for some seared sashimi, fried vegetables, kinpira, and some special grilled smelt. It is a bright, cheery, friendly spot and I can't imagine you could "order wrong" here.
  13. So, a week or so ago we went and saw their DOC designation was revoked. Serenity now! Didn’t stop us from ordering their killer vegetable pizza.
  14. The website says Bread is now available for sale starting at 8am. I am a fan of this place, and look forward to exploring more. Their bread is definitely an acquired taste, but damn, the Einkorn loaf I got was really distinctive.