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JimCo

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About JimCo

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  1. Effective August 1st, London Curry House is now IndoChen: https://www.indochen.com/ Same ownership, same chef, but evidently a greater emphasis on Indo-Chinese food. The menu still includes some of the old favorites such as biryani from London Curry Houes.
  2. Tim Carman has raved about this restaurant pretty regularly over the past two years. It's behind the Build America Plaza in Arlington, and thus can be tough to find. Trust your Google Maps. We went in person last winter and had a tremendous meal, probably the best Ethiopian food we've had in this area (which includes Abay, Makeda and Meaza). The staff and fellow customers were incredibly welcoming, with one older customer performing magic tricks for our boys. They have reopened for indoor dining, but we're more comfortable with takeout and ordered from here last week. Phoning in the order
  3. Was not a fan after my sole visit to London Curry House two years ago, but a friend reported a recent good experience there. Then Washingtonian included it on their "Cheap Eats" list, and noted that it was under new ownership -- the same owners of Royal Nepal in Arlandria. So on a recent Friday night, I figured I'd give it another try. My 9- and 11-year old boys accompanied me, and it was a great experience. We started with the Jhall muri, a puffed rice dish similar to bhel puri, and an order of the Bison MoMo dumplings. Both were delicious. The Jhall muri may have had a tad too much tama
  4. As a PR professional who often works on legal issues, I’d just like to say there are times when it is better to listen to your PR professional than your lawyer. This would be such an example. (Though as a PR professional, rarely do people listen to us over their lawyers). 🙁
  5. For anyone vacationing in or near Charleston, I would strongly recommend the Undiscovered Charleston culinary tour: https://undiscoveredcharleston.com/ The tour is led by Chef Forrest Parker, an area native who is passionate about history as he is about food. He leads a small group (in our case it was just my wife and I) on a walking tour of downtown Charleston giving you insights into military sieges, architecture and the history of the region's cuisine and restaurants. He is a Palmetto-certified tour guide, and really knows his stuff. After touring for a couple of hours, you then
  6. Haven't been there in a long time. Had to be a sandwich shop in Northern Virginia that wasn't Earl's or Bub and Pop's. That was the only one that came to mind. (And I may have taken a look at an online picture to see if the pork looked similar...)
  7. I have not been to the Shaw location so can’t speak to the difference in pizza (or anything). But I’ve been meaning to post this since April. This was the beer list when I was there three months ago. I took a picture because there was 11 draft beers and only 2 were IPAs. It made me giddy (and grateful).
  8. S.B.H. BBQ opened about 10 months ago in Greenville, SC. It's not far from the airport. The owner spent five years on the competition bbq circuit and racked up an impressive array of wins. SBH is short for his team name, the Smoking Butt Heads. They boast that the bbq they're serving is the same recipes that they use in competition. I tried the pork shoulder, ribs and hot link which were all excellent. The pork is pulled, not chopped; which results in bigger chunks and a much juicier product. He wraps the ribs in foil, which makes them super tender but not falling-off-the-bone. Todd
  9. I'll put in a plug for the Borinquen Lunch Box food truck, and their amazing Cubano sandwich. They used sliced pork, and the sandwich is so crisp that the bread shatters when you take a bite. They're usually at Port City Brewery on Friday nights.
  10. I would also suggest starting with a brisket flat, which will probably be about 4-8lbs, rather than a whole packer brisket which could weigh 12-18lbs. The flat will cook more uniformly (not to mention much more quickly).
  11. No one has put it this frankly so I will, ZZQ is one of the best barbecue restaurants in this country. I say that based on visits to Franklin’s, Lewis’ BBQ and Snow’s (currently Texas Monthly’s best bbq restaurant in Texas). A field trip to Jamestown on Friday led me to my fourth visit. I ordered everything to go. Then traversed the 95 corridor late on a Friday afternoon returning to Alexandria. The staff couldn’t have been more thoughtful or helpful. I ordered a pound of turkey, and they made sure to package it with turkey fat and au jus to ensure it wouldn’t dry out. Two hou
  12. I've always bought them at the Spice and Tea Exchange in Alexandria. https://www.spiceandtea.com/alexandria.html
  13. I kind of like it the way it is, because if I’m planning a trip to Richmond I prefer having access to an overview. Individual threads would make that slightly more difficult. But either way, I’ll be glad to have it. 😀
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