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DaRiv18

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  1. DaRiv18
    Slightly off topic, and not very informative, but has anyone taken a Coffeehouse tour recently? I saw at Chinatown Coffee that there is a passport for sale where you can visit participating independents and get it stamped for whatever activity. I will probably not do this, but would like to hear about it if anyone takes the (french press) plunge.
  2. DaRiv18
    I am more sensitive to textures than I am to tastes, and commodity chickens have a very unpleasant stickiness to me. When I chew it, I get this taffy like resistance and my molars feel like they are smacking as they process the protein. Butcher birds are cleaner and don't have that residue or whatever it is. For fried chicken I don't notice it as much bust definitely for roast chickens.
  3. DaRiv18
    Anyone been to this past one or in recent years? My last one attended was at PS7s . . . how lame am I?
  4. DaRiv18
    Baby Wale had ramen on its menu yesterday.
  5. DaRiv18
    I will soon relinquish my crown of H St Co-Overlord to a more worthy resident, as we move far, far away to the land of Comet Ping Pong and Buck's Fishing. Chef Brad soon also heads NW to concentrate exclusively on ANXO next week, and formally hands the reigns over to Chef Luke, the sous for the past two years or so. I expect the style will remain European peasant food with great ingredients, and that the relationships with their current vendors stay largely the same. Chef Luke has the same enthusiasm as Chef Brad, perhaps more so for pickles, and the restaurant is in good hands. Boundary Road is a great neighborhood spot, and I will certainly still eat here, but it no longer be my local saddens me. I love the bar, it's always friendly, has great beers, one of the best late night menus, and it doesn't have a TV that discourages small talk. Doesn't sound like a high standard, but surprisingly hard to find.
  6. DaRiv18
    I feel ramen is a much more PITA thing to prepare than say a fried chicken sandwich. I know the Toki and Daikaya crews spend a lot of time prepping for ramen, and it takes a lot of the kitchen resources. Here's another post that speaks to that. Just trying to conjecture why it may not be feasible in certain kitchens to have it on every menu.
  7. DaRiv18
    Ive definitely seen those utensils before. Its not Daikaya. Ive had the ramen at Baby Wale and I cant recall if thats the table settings, it doesnt look like it. Actually, I think this is the ramen in the basement of that Dupont Circle place on M st next to Bubs and Pops
  8. DaRiv18
    It isn't just time and/or money. Can I say that there is nothing more annoying in DC's restaurant world than waiting in line at Rose's Luxury? Mostly it's the fucking hecklers who walk by and hassle you, the captive audience. "What are you waiting in line for? Rose's what? It's just a restaurant? Why is it called that? Is it really worth it standing out in the cold/wind/rain/[sunshine when you could be out doing something fun]? What kind of food is it? What is modern American? Wow, I've never seen so many people standing in line before! How long have you been standing in line? FOR A RESTAURANT???" Money spent avoiding idiots is not money unwisely spent. I don't mind the time spent, it's just the quality of life in line.
  9. DaRiv18
    By "when regarded as a combined entity", what I was attempting to mean was both the ramen and izakaya together. It's true, you can't really get anything from the other (except for maybe upstairs sake when slurping downstairs). If you have a party where people want sychronized dining from the different menus, then it won't fly. But you can start upstairs, put your name in for downstairs, and get the best of both worlds (which is the approach of many of their guests).
  10. DaRiv18
    I've been both here and at Two Amy's several times in the past two weeks as we contemplate moving into another school district, and I gotta say that Daikaya (when regarded as a combined entity) may be the closest thing to Two Amy's in Penn Quarter and beyond. Both offer their staples, pizza and ramen, that for my money are my personal faves in the city. You can certainly just order one of those and be done with it. But each place also has some of the best small plates, to my taste, in the city. And both have extremely strong beverage programs. Two Amy's definitely has more of a neighborhoody feel, and Daikaya can range from the somewhat hipster to the first-datey. But along with Boundary Road, maybe Rappahannock at UM, and *gasp* Sally's Middle Name, they are some of the least pretentious/highest quality venues where I feel totally comfortable showing up as-is. No doubt there are other places that I don't frequent as much that share these qualities (e.g. Etto), but I feel Daikaya is really hitting on all cylinders right now. Expansion will come soon for this outfit, and Momofuku will soon hit its stride too I'm sure, but I never leave disappointed.
  11. DaRiv18
    We had dinner there last week, and it has a fairly sophisticated kid's menu including a hangar steak with fries and salad, and spaghetti cacio e pepe. I thought the octopus app was grilled with just enough char, and the gnocchi was excellent as well. Wife had the short ribs which she enjoyed. Dessert was fine but I could skip next time. I would explore more here, and agree that it is a very nice neighborhood spot. Based on the crazy rents we are seeing several blocks away, I think the locals won't think twice about eating there.
  12. DaRiv18
    We organized a birthday dinner at Art and Soul for about 9 people, and reserved a private room, minimum check amount required. Nice and quiet were some of the main strengths of the event, along with the company.
  13. DaRiv18
    Ginspired, I stopped by 2B1S on Saturday night (zoo!, although apparently it was actually slower than normal) and ordered (and received) the Darkside made by one of Adam's co-workers. He immediately knew what I was talking about it and made it expertly by muscle memory.
  14. DaRiv18
    I'm sure Proof or Two Birds One Stone would accommodate a special request.
  15. DaRiv18
    I was pleasantly surprised by the pig. It was plenty for our party of 10.
  16. DaRiv18
    You can choose your own courses from whatever. I recall the menu saying if you want, you can choose all 3 or 5 of your courses to be the same pasta dish.
  17. DaRiv18
    I understand they plan to franchise nationally, using the same team as Five Guys.
  18. DaRiv18
    Peregrine is always my first stop, and I either get a drip coffee or a made to order brew. During summer, nothing better than a frozen grapefruit daiquiri at Suburbia. Lately, I've been hitting the Thip Khao pop up for a curry noodle fix, but the DC Dosa stand is also outstanding. But street food is sometimes too carby, and Rappahannock still has great, clean seafood. Or if I don't want high brow style, head to District Fishwife's instead for home cooking with simple ingredients. Harvey's, Trickling Springs, and Honeycomb provide the staples. Still love Righteous Cheese and Buffalo & Bergen, with Neopol. Still very relevant destination/community for this guy.
  19. DaRiv18
    Indigo embodies what I try to support. lhollers is spot on, too. dracisk I guess is right, it's not cheap, but what's cheap nowadays that isn't a guilty pleasure? The operators are involved in their community, particularly at the neighborhood school where their daughter (and mine) attend.
  20. DaRiv18
    I recall the DC Craft Bartender's Guild has featured him in several events (Rickey judge? Repeal Day participant?).
  21. DaRiv18
    Bump. Anyone seen it elsewhere?
  22. DaRiv18
    I don't understand why I would name individuals, is this a credibility issue? Yes, I've seen bartenders pocket cash, and I've seen signs at franchise fast food stores saying free meals for those who say they aren't getting a receipt. So there are many people in the general public who steal or don't leave a decent tip. I'm saying, my thread of stiffers would have much more entries than your bartender/front-of-the-house cash handler thread.
  23. DaRiv18
    I intend to start a thread elsewhere, journaling my observations as I sit at bars and diners around DC, where I witness diners either undertip or just flat out stiff the service. I would think this wouldn't be necessary but I guess many on this board think we live in a post-stiffing era.
  24. DaRiv18
    Sally's Middle Name to Host Free Weekly "English as a Second Language" Classes Seems to me that the automatic service charge has been framed as a social justice issue, so since that door has already been opened . . .
  25. DaRiv18
    Closed
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