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DaRiv18

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Everything posted by DaRiv18

  1. DaRiv18
    Plus, people who want to live to be really old and deplete our natural resources even further. Selfish assholes!
  2. DaRiv18
    I think you are thinking about this more than the bartender would. No one is going to question you having water at Corduroy's bar, you're thinking of other places. Treat yourself!
  3. DaRiv18
    Tono Sushi represents well in this incredibly narrow criteria, but that must be right next door to Umi and she has likely looked at it already. Hana Japanese Market also sells pre-made sushi in its cases, I imagine it would worth exploring one time. eatruneat, I wouldn't feel obligated to pull a rabbit out of a hat, these requests are borderline wishful thinking IMO. I know a chef who refuses to eat a burger that is less than $10, he feels that there is no way to get beef/roll that meet his minimum standards of quality at that price point. For $5 more, we all know she could sit at our darling Corduory bar and get the tuna over sushi rice and hijiki, with two other courses.
  4. DaRiv18
    Today LRF announced that their daily lunch menu will include the Fancy Grilled Cheese, a Cauliflower and Romesco sandwich, and (drum roll) their Cuban sandwich. Their Cuban is my favorite version I have sampled in this city: juicy meats, crusty bread, Gordy pickles, and just a bit of heat to make it interesting. Before, they would serve it on a random weekday and would run out, I was like 3 for 7 in actually ordering it. Maybe that's a factor in why I like it better, since I have invested so much in ordering it (kinda like waiting for hours in line trying to get a seat at a cool restaurant, does that make the food taste better when you actually sit down?)
  5. DaRiv18
    Thanks for directing credit to whom it is due. Even though I got the author wrong, I still feel those two dishes embody what I understood MR's style was about. And, they were always delicious!
  6. DaRiv18
    I'm a bit late to this party, but my go-to dishes here were the beef tartare and the cassoulet. I think they were very MR, in an understated way. The beef tartare has some texture to it, and the cassoulet had a playfulness to it that I never tired of. We haven't been to Central in years, our favorite bartenders either moved out of town or work at other places (Kinship).
  7. DaRiv18
    Hangover brunch was excellent as usual. Also, they have abandoned the automatic service charge, diners will now leave a tip.
  8. DaRiv18
    I love both places but they are totally opposite. Seki is simple, more traditional but still original. Daikaya has broader influences, also original, and also features cocktails.
  9. DaRiv18
  10. DaRiv18
    Happy hour oysters here are always a no-brainer, but I am pleased to have tried the baked clams here instead of a second round of oysters. 5 for $10, these olde salt clams are stuffed with Thai sausage, a coconut reduction, and a fried basil gremolata. Wow. Reminds me when my grandma introduced me to Oysters Rockafeller, so it hit a note for me.
  11. DaRiv18
    Yesterday lunch here! This is my new standard for DC soul food, even though I am quite over the fried chicken revival. There is a new menu, with bigger font. Shio chintan, of course. Next time I will order without ramen and just enjoy this deliciousness. No more brocolini, it now features dandelion greens and chili threads. A nice bitter and spicy counterpoint to the buttery sweetness of the stock. I now like to order with an extra nitamago. I once got the roasted chicken add-on but a bit awkward.
  12. DaRiv18
    I love my Rosle bar spoon, I hate that they discontinued their barware line. Maybe on ebay? If you have a blender like a Vitamix, a good barspoon with a narrow head can scrape all the leftovers down near the blades.
  13. DaRiv18
    No, absolutely nothing. Chicken tenders is on the main menu FWIW, and it is a judgement-free zone. Pair it with a tomato salad. Crabs I had were not meager. We had no waits either time, a Sunday afternoon and Tuesday night. Uh, I wish Johnny Spero would come to *my* neighborhood for the entire summer and do his thing! He definitely works the crowd. Go with your husband and his seafood fiend friend! They also do carry-out, so you could head to Slims for yourself, meet back at your place, and review that new diner afterwards ?
  14. DaRiv18
    So this pop-up is lasting thru September sometime. We've stopped by twice now, I've really enjoyed the Seafood Bucket (3 crabs, and 6 apiece of shrimp, clams, and mussels, corn on the cob, fries/salad) for $23 both times. The first time I made the mistake of wearing a white t-shirt. Last night was Tiki Tuesday, enjoyed drinks on the patio. Very unpretentious spot. I was about to write that it is the first new restaurant that I can think of that doesn't offer a fried-chicken dish, but I now recall they do offer chicken tenders. Fun summer spot!
  15. DaRiv18
    I was going to recommend the Baguio Skin (an Old-Fashioned variant by our own Adam Bernbach), and lo and behold it appears on the "Summer Libations" program of Kojo Nnambi several years back: https://thekojonnamdishow.org/shows/2012-06-27/summer-libations Hemmingway daiquiris. Jon Harris' Tradewinds Punch (that's a project). The Maximillian Affair. Derek Brown's Getaway/Cynar Daiquiri.
  16. DaRiv18
    Open for lunch! The Shio Chintan is boss. I prefer the stock here to the Daikaya (or any other ramen spot, really) pork-based stock. The actual noodles, I prefer Daikaya's more. The eggs are also both really good, I recommend adding them on.
  17. DaRiv18
    Yep. In Houston, he was the opening chef for Kubo's, and has worked at several other places in the city. He is well-known by the Japanese community there, and I imagine still held in high esteem. He always preferred making sushi over sashimi, his rice is a bit sweet, and he slices large cuts for nigiri.
  18. DaRiv18
    So, this is the one restaurant in the entire nation I want to hit up right now, as I used to work at a restaurant that Chef Kubokawa-san ran in Indiana. I understand he is there now, and it has been almost 20 years. I literally just located him on the Internets like 3 days ago. I am so jealous of you right now. He is a sushi master, hopefully he is in good health.
  19. DaRiv18
    The bathroom is in the lower level down stairs. There is seating on the main level and more seating upstairs.
  20. DaRiv18
    " Some shady outfits try to load the dice by buying favorable reviews, but Botto went in the other direction. It asks people to trash it. When we left, the co-owner and chef, Davide Cerretini, gave me a sticker that said, “I gave Botto one star on Yelp.” If I did that, my next pizza would be half price. "
  21. DaRiv18
    I just think DGS is very dignified, certainly more lean, and business appropriate. Stachowski is a dinosaur portion of excess, and can be really messy. Both of them, always delicious.
  22. DaRiv18
    This Butcher Shop Dip sandwich is now my favorite, the beef is great and the peppers are really interesting. The pastrami is still strong, but I prefer the prissy version at DGS more. The meatball sandwich here is a big miss for me, I much prefer A. Litteri's version.
  23. DaRiv18
    I feel these are all great options, just breaking them down by atmosphere: Super casual: Baby Wale Casual to Hipster: Daikaya Izakaya Fancy but comfortable: Kinship bar Let's give Dear Friend some DC bragging rights: barmini or Columbia Room
  24. DaRiv18
    My perspective from a once-enthusiast. I haven't consistently made cocktails in about a year or two, but for awhile I was churning thru the Savoy or other cocktail books at a rate of two, usually three, or more per night. Pours: I free poured my spirits, by removing the cap and pouring without any sort of regulator. Sometimes I pour fast, sometime I pour slow. For the first year, I poured directly into an oXo slanted jigger. Now, I can pour 1.5 or 2 ounces by feel, blindfolded. I don't count, but can judge how much has left the bottle. Surprisingly accurate, but to my tastes, you really don't need to be accurate for a base spirit. I feel the same about apertifs. That said, I do feel strongly that ratios of the recipe ingredients need to be observed as outlined as closely as possible. For modifiers, like orange curacao, or especially for provocative ones like Pimento Dram or absinthe, you need to use a barspoon or a jigger. Whereas I can tolerate a 33% variance for a base spirit pour, for these ingredients my tolerance is closer to 5-7%. Rocks vs. Straight up: I am a pretty fast drinker, and a cocktail straight up won't live to see its eleventh minute in front of me. Rocks glasses though I will sip slower. I am fine with warm cocktails and neat spirits, so I am a poor data point on this. Sadly, cleanliness is oftentimes a more pressing issue that I see at bars than issues of pours, shake vs. stir, or chill issues.
  25. DaRiv18
    Daikaya's sister chicken ramen shop, whose name escapes me now, opens next week I understand too.
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