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DaRiv18

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Everything posted by DaRiv18

  1. DaRiv18
    I see Boundary Road has earned italics in the Dining Guide, joining the Atlas Room, Toki Underground, and Liberty Tree for the H Street neighborhood. I agree with its inclusion, and just wanted to memorialize this action in its thread. Also, wanted to give the Tagliatelle appetizer a shout-out. We pretty much order this every time now. Sometimes it is a octopus confit, sometimes braised oxtail, sometimes something else, but it always rocks.
  2. DaRiv18
    I say use the orange vodka. If the recipe is a Cosmo, it calls for a orange twist -- I would just use a lemon twist instead. I feel the flavor disparity between orange and lemon vodka is less than between Noilly Prat sweet vermouth and Punt e Mes.
  3. DaRiv18
    I have recommended Best before on this website, and the shopper decided it was more expensive than what she wanted. Just another thought. I still shop there though.
  4. DaRiv18
    Even though I understand I should dedicate the pan just to omelettes, I think I will have to fry other proteins to get that nice black seasoning that you have Sthitch. I guess once I get there, then the dedication begins. Thanks. JuneBacon, thanks. I've tried all sort of heat levels, but just as it begins to set, that's when it starts sticking. To clean, I just pour some hot water in it and use a plastic Lodge scraper to get the stuck off parts off. Then I apply a light layer of oil.
  5. DaRiv18
    I got my 8" DeBuyer Mineral B pan about 6 weeks ago specifically to do omelettes, but I am not getting it adequately seasoned. I've used seasoned it about 3 times in the oven with veggie oil or with pork fat. Even with a tablespoon of butter for a 3 egg omelette, I still get significant stick-age in the middle of the pan. Any suggestions would be welcomed.
  6. DaRiv18
    The Batter Bowl Bakery. Keep in mind I am but one voice, and all of my neighbors publicly drool over it, but I am not a fan. Croissants made of phyllo dough, not flakey or buttery, but weirdly dense in the middle. illy coffee, eh. I am a big fan of the illy espresso cups, have a set at home, but we have better options in DC for coffee. Frenchie's during the H Street Farmer's Market is sooooo much better. Better isn't even the right word, the product is totally different.
  7. DaRiv18
    Frenchies. I arrived around 9:15am and ordered a classic croissant ($3), a cardamon pistachio morning roll, and a chocolate croissant. These were extremely good [EDIT: I tasted each and shared with my family], I actually could feel my heart start racing as I enjoyed a super buttery croissant.
  8. DaRiv18
    Forgot about, in the local burger scene, how Rogue States became the Black and Orange. (Spoiler: same plaintiff). In case you can't access the subscription only article, here's a substantially similar story.
  9. DaRiv18
    I stopped by the new Giant on H St NE, they had both Ango flavors for 8.00 per 4 oz bottle.
  10. DaRiv18
    TU has been offering pre 6pm reservations for some time now, just FYI.
  11. DaRiv18
    Yep, it was called rogue cocktails and now it's called beta cocktails after they supposedly received a cease-and-desist.
  12. DaRiv18
    One and a half stars by Seitsema, on par with The Green Pig and Boundary Road.
  13. DaRiv18
    Maybe there is a poetic justice to swearing off your kids to enjoy "bastardized" sushi rolls. I'm not trying to judge anyone's guilty pleasure, but I just don't get creating a kid-free zone for BBQ pork sushi. If anything, that should be on a kid's menu.
  14. DaRiv18
    They're going thru all this fanfare to make it adult-only and civilized, and then they are going to do a BBQ pork sushi roll? Not tempting.
  15. DaRiv18
    I thought this was going be a story of people eating sushi off of nude models or something. I wonder if the sushi will raise the general bar for that genre in DC. Any word of who the chefs will be?
  16. DaRiv18
    I usually use my panini press pan for grilled cheese, so I don't think the melting butter in a pan technique would work especially well as it would get caught in the grooves.
  17. DaRiv18
    *slaps Rocks upside the head* Sir, if you are still thinking about going to France for cooking classes, and the last thing you cooked was a grilled cheese 35 years ago, you surely will be getting your money's worth!
  18. DaRiv18
    If I don't have any soft butter in my kitchen, I quickly make some mayo and use that instead for a grilled cheese. I read it somewhere, and it works pretty damn well.
  19. DaRiv18
    I only post because it doesn't sound like he has seriously considered the Eastern Market or H Street NE neighborhoods, both of which are very walkable. On H Street, Dangerously Delicious Pies is doing quite well, even if I think it is overrated. The Batter Bowl offspring of Ethiopic is not so great, and would be demolished by Furst. Of course, we already have Lyon Bakery at Union Market so there is already some quality competition here, but since H Street NE is growing vertically nowadays the market is growing. I heard Union Kitchen might also have some space nearby for permanent vendors?
  20. DaRiv18
    Buffalo & Bergen (Gina, Rachel, Chris) at Union Market have all sorts of house-made sodas. You can add booze to them if you desire, but they are all great stand-alones. My wife doesn't drink at all, yet she has still accompanied me to many a bar. Porcupine is right to bring up Adam and Todd. You can also add Chantal Tseng to that list, she'll make a tea-based mocktail or something more interesting like that. Jon Harris has a variety of rotating mocktails, which are $5 at happy hour. Justin Guthrie used to accommodate, Jamie McBain, etc . . . Also, I've taken my 3 year old to hangover brunch at the Passenger before (I know, father of the year) several times. Each time, she got a different mocktail (in a rocks glass, so she could toast me). I don't know which "mixologists" other people visit, but the ones I visit take their craft seriously enough to concentrate on technique and flavors, and not alcohol-delivery devices for the masses. But to porcupine's point, I do think it is easier to interact directly with the bartender and not the waitstaff necessarily. I generally think of ordering "off-menu" in the general spirit of the phrase to be off-putting, but for mocktails most serious bartenders are happy to accommodate.
  21. DaRiv18
    Ok so it is neighborhoody, good call. Are you part of the team there? Im not saying it isnt a great concept or value (that Tom Brown lined you up, and the generally positive reviews here, is a pretty good indication to me that RL worth checking out). Wasnt trying to get personal, just pointing out the similarities.
  22. DaRiv18
    The examples of the food at the pop-up arent really changing my mind. Popcorn soup isnt cutting - edge cuisine, we're calling it more traditional? And isnt RL a price-fixe only in a neighborhood setting, so youre on the hook for $60/person, minimum after tax gratuity, as soon as you sit down? Similar location, similar concept.
  23. DaRiv18
    Sorry to hear this. I am very interested to see how Rose's Luxury will do, given all the Suna drama. Similar concept, similar location. Not sure if it's molecular dining again, but still cutting edge.
  24. DaRiv18
    I haven't had this particular shrub but I love the genre. This soda sounds like a nice non-alcoholic acidic beverage that would pair well with food. How does it compare to a lemonade? Less sweet?
  25. DaRiv18
    On one hand, I try not to get "too personal" when I post. On the other hand, one should be able to criticize a food critic's criticism (again, without getting "too personal") -- otherwise, this entire board becomes a huge joke. After all, any criticism of a restaurant is inherently personal to those who are its stakeholders. So what's good for the goose is good for the gander. I'd hate to take ourselves too seriously and would rather treat our restaurant teams and our critics as equally as I can -- without personal attacks. Back to Daikaya. I've been several times and think it's a great addition to the city. The noodles are great, I think their curl is what makes them the first ramen that I am able to slurp properly. I've heard the Kojo segment in which Daikaya claims it is striving for "balance", and I think that they have achieved it well. The noodles are excellent, the broth is great, I don't quite know how to evaluate the tare yet, and the toppings are fine. If we are comparing Daikaya to Toki Underground, they are two totally different animals. Daikaya is balanced, light, and elegant. TU is like soul-food; rich, fatty broth, average noodles (these are straight, have a tendency to clump). I happen to like the toppings at Toki much better. The egg is soft and runny, the pork belly is thick and lucious, and their program has matured enough to offer many other special toppings. I get the sense that there is often local sourcing for these toppings, but that is just my impression. But if Toki's toppings were used in Daikaya's system, the balance would be ruined for sure. darkstar965, does Daikaya offer gluten-free products? The vegan ramen?
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