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Everything posted by DaRiv18

  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. 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?
  6. 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!
  7. 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.
  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. That would be my #1 option (YMMV) in Cleveland Park, then. Great news for Cleveland Park!
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. When people talk about sneaking in Starbucks because the coffee there sucks . . . The coffee there must suck! is serving lousy coffee (does it come with free refills?) a way to discourage squatters?
  17. And . . . closed. Sign says to visit them in Foggy Bottom, their only location now.
  18. Jan 23, 2018 - "A Tribute to Terasol ...." by Stephen Samuels and Joanna Pratt on foresthillsconnection.com " Over the last 14 months we all have had to deal with the hate and ignorance of those who attacked us through calls, texts and life-threatening emails but were humbled to see the outpouring support of our neighborhood. We didn’t close because of their attacks as I would never want to give them the satisfaction. Yes, it was difficult to constantly be attacked for no other reason than hate and ignorance… at Terasol but also in our daily lives. Receiving an email stating you will be hurt in the worst of ways and sooner than you think shakes you. But our team – and we – stayed strong."
  19. I will check Jubilee out. 2 Amy’s can take on non traditional flavor profiles is all. I had a delicious amaro ice cream last month. It is a nimble ice cream program there, they don’t commit to any flavor from what I can tell.
  20. Finally made it to Jeni's. It is excellent ice cream, and that is all you really need to know. Dolcezza, 2 Amy's, Trickling Springs, Pitango -- very different styles. Getting a scoop at the 14th Street location really beats my experience of buying a $8 pint at Whole Foods, which had some freezer burn and had a totally different texture. Ditto for Dolcezza and Trickling Springs, at times. But for ice cream in DC, instead of trying to rank them on quality, it's more style. I would create the traditional-experimental spectrum as Trickling Springs, Pitango, Jeni's, 2 Amy's, Dolcezza
  21. That hard boiled egg on the sandwich looks really good, lately I've been getting the grey yolk at a number of places, all four dishes look terrific!
  22. In a conversation with a friend, we realized that we disagreed on what what we consider cheap eats or expensive fare, in terms of what we feel the baseline case should be. He thinks it is the Silver Diner, I think it is Clyde’s. I’m sure others would name Applebee’s, or even the Cracker Barrel, or 2 Amy’s, Matchbox, or even the Capitol Grille. Any place you think sets the standard for what is a reasonable eat, of a reasonable quality and cost?
  23. DaRiv18

    Good Standard for Price, Quality, and Value

    The litmus test for distractingly great food is whether it would make JoeH moan. "A signature dish of a Great restaurant is one which literally causes your mouth to open, to uncontrollably exclaim "Wow" when it is served. To deeply inhale its enthralling effluvia, to moan after savoring its first taste, to breathe heavily and evenly after swallowing the first orgasmic bite. "Vanilla roasted Maine lobster with Jonny cakes and a Chardonnay butter sauce" is such a dish. Live lobster is roasted and shelled then the lobster meat is sautéed with chardonnay butter, lobster stock is added and then reduced down with caramelized sugar. All of this is plated on top of several Rhode Island Jonny Cake discs with the sauce drizzled around and over. Simply, a Great dish worth of The Inn nearby or The Fat Duck, the three Michelin star and one of England's two best restaurants near the home of Sue Maragos, Frank's wife and partner who together open Foti's. Sue moved here five years ago from her home near the Cotswolds, apprenticed at The Inn and now with her husband has moved onto a national stage much sooner than either of them may have anticipated."