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alexr

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Everything posted by alexr

  1. So, I got an email yesterday from Town House saying that Sean Brock of McCrady's is doing a guest chef dinner there on April 23rd. That seems like a must.
  2. I think it is easily the best burger place in the area (no offense to Five Guys or Spike). My only complaint is that the burgers when cooked medium rare or less tend to fall apart. Otherwise, it is one of the most enjoyable and cost-efficient meals one can have.
  3. A shot of Westmalle dubbel before the Pumpernickel dessert to bring out the sweetness. I don't remember the other. My friend put up pics of his meal the Saturday before and our NYE at http://www.foodandbeermonger.com/2008/01/t...ilhowie-va.html. Some of the pics are better than others.
  4. I had a great 9 course New Years Eve dinner at Town House last night. Marinated Oyster, osetra caviar, sorrel, jalapeno, natural juices: a light start to the meal which heightened the senses. The jalapeno flavor was there but without any heat. King Crab on top of a Kaffir lime and grapefruit gelee with a side of coconut foam, curry, tamarind and a muscavado sugar crisp: just about a perfect dish. Flavorful and refreshing. Reminds me of Thailand. Spiced Lobster & Its Gelee, carrot, mace infused pineapple, saffron, long peppercorn. Hot Chestnut, Cold Quince: Black truffle puree, bacon ice cream, celery and celery foam served in a martini glass type serving dish. It was insanely good and one of the two or three best things I have ever had. Poached Squab Breast with Thai basil, golden egg of foie gras and a root beer consume. The golden egg has a hard shell that when cracked oozes with a sweet, butter tasting foie gras jam. The squab is super tender. This is a delicious, restrained dish. Wagyu Beef, bulgur, snail caviar, cauliflower, bone marrow, parsley: A lot of things were going on in this dish; I cannot remember what they were. The snail caviar added a nice earthy component. The beef was excellent. This was really, really good. Gorgonzola Custard, cranberry ice cream, beet meringue, buddha's hand, walnut: Again, a lot going on but it was absolutely delicious. The beet meringue had a dry, spongy texture which worked well. The buddha's hand had an incredible, sweet flavor. Textures of Milk, nutmeg and honey crickle: the flavor of a burnt marshmallow. A lot of cool textures including a milk crisp. One of the best desserts I've ever had, although not as good as the chocolate pudding, curly fries and mustard seed dessert I had at Town House 6 or 7 months ago. Pumpernickel, chocolate, seckel pear, sangria: Sweet, rich and a great way to end 2008. The wine pairings were also spot-on and even included a couple alternative beer pairings. This is the best restaurant in Virginia, one of the best on the east coast and certainly deserves national recognition.
  5. I have done the drive from D.C. three times (and am doing it again on New Years Eve) and each meal has been truly spectacular. In terms of comparisons to D.C. restaurants, I would describe it as a hybrid between Minibar (except with better execution and flavors) and Restaurant Eve. Town House utilizes progressive techniques and the food is very modern but it remains approachable and is not simply a showcase of the techniques themselves . . . much like Schwa in Chicago. Those involved have truly created something special, and I will definitely report on my NYE meal next week.
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