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GeorgetownFoodie

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  1. I love your blog. Keep up the great work!

  2. 2-Courses of Indulgence Pan-Seared *Rib Eye Three-Ways with Spicy Diced Hashbrown Sake Deglaze NewTree 73% Dark Chocolate Pancake with Rasp-Blueberries Compote Homemade Cara Cara Orange Peel Tea *From Chef Robert Wiedmaier's Butcher's Block
  3. This morning, I was at BRABO Butcher's Block in Old Town Alexandria (1600 King St.) and they had soft-shelled crabs for $6 each. They looked fresh but rather small. I can attest to the premium quality of BlackSalt's soft-shelled crabs, and they do an impeccable job of cleaning them. I believe the "green stuff" is the crab's hepatopancreas and on rare occasions--with or without being contaminated--can be green (http://www.bluecrab.info/cooking_faq.htm). I have had some (BlackSalt's) pan-fried in EVOO with just a little bit of butter. I love the natural taste of blue crab, so the succulence of the meat shined through by not having any dredging or seasonings. Since crab naturally has some salinity, I had mine prepared without salt and happened to not need any after cooking. Of course, as they say, "salt to taste."
  4. I had another lovely lunch with my DC (dining companion) at P2I. We had enjoyed our usual--Chicken Tikka Masala, Chicken Korma (fka Dum Ka Murgh), Mulligawtawny, and Kheer--and savored the generous portions of spice perfection and ideal consistency. I completely agree, RaisaB I have had the fortune of dining at over twenty South Asian restaurants, and I must say Chefs Seth and Negi set P2I apart from others by orchestrating an impeccable harmonic symphony of spices. Though I usually eat (and thoroughly enjoy) seafood, mammals, and poultry, I am a flexible eater and P2I is one of two places (2Amys being the other) I can take vegetarian friends and join them in an all-vegetarian meal. So far, I have really enjoyed their baby gourds, mustard seed stir-fried vegetables, potatoes, and lentils. I am tempted to try the (relatively) new beans and pumpkin dish from the South region. In short, P2I is one of my two very favorites Indian restaurants (Ravi's Kabob House II is right up there, too, but it is technically Pakistani and I like Woodlands as well among the all-vegetarian places). P2I is my favorite (for a lack of a better term) Classical Indian restaurant and Rasoi Vineet Bhatia of Chelsea, London is my favorite (also for a lack of a better word) Neo-Indian restaurant. I love P2I for its exquisite spiced curries and overall breadth (and naan, too) and RVB for its dreamy kabobs and sweets. Definitely agree, porcupine. From my experience, I found the food at the Heritage India incarnation generally too salty (having amply-seasoned side dish of rice made things even saltier) and the service was a bit pushy. P2I has the same beautiful interior but with a more extensive menu of familiar and uncommon dishes--all of which is excellently seasoned (including the great rice)--and service relaxing. I definitely concur with soapy. The rice is luxurious, eye-pleasing, intricately composed, yet perfect in its complementary role (by not being salted) to the entrees. P2I's dal mah ki dal are the best I have had by far. IMO, P2I's strength lies in being subtle with spiciness pertaining to heat while being assertive in spiciness with regards to the use of spices to flavor each dish. I enjoy the endorphin rush eating fiery chillies (or raw garlic), but I still want to taste the ingredients' inherent flavors and overall composition created by the chef. Chefs Seth and Negi not only understands this important balance, they are wizards of balancing each individual spice within each dish to produce dishes with definitive identities. I personally think it is a nice contrast to the spices of the curries and the colors are pleasing to the eyes, not to mention our health--this is something that Chef Seth has a good appreciation for (which I, in turn, appreciate). My DC requests some lemon for the cabbage salad (if not already present on the plate): a good squeeze of the ascorbic acid is just the ticket to naturally enlivening the purple and white cabbages.
  5. I love sardines, too According to Fishmonger Scott Weinstein at BlackSalt Fish Market, they have sardines year-round every Thursday and "50-50" for Saturdays and Tuesdays. He said that he gets them from Portugal and Greece. BlackSalt has impeccably fresh seafood--I tried and enjoyed a variety of different fish/non-fish items--and they do a great job cleaning them so they are ready to cook. For their quality, their prices are very reasonable.
  6. Quite simply, this is why—along with super premium quality fresh ingredients—Sushi Sono and Sushi Yasuda (in Manhattan) are my two very favorite restaurants for sushi. My dining companion and I experience as much joy eating their preparations as watching Chefs King and Yasuda put their heart and soul into their creations.
  7. BRABO: My new favorite restaurant in NoVA Last month, my dining companion and I took a dear friend of ours out to celebrate his birthday along with his friend at BRABO. Since it was our first time there, it seemed a bit of a gamble but we were deliciously rewarded with outstanding food, relaxing and comfortable ambiance and service. Each of us had a different favorite encompassing all of the dishes we ordered—Seared Scallops, Crispy Skate Wing with Candy Striped Beets, Seared Turbot with Gnocchi, Spicy Braised Pork Shanks, Pan-Seared Icelandic Salmon, Triple Chocolate Mousse, and Apple-Currant Cobbler. For me, the impeccably Seared Scallops appetizer with a diverse array of mushrooms and crispy salsify, the divine and slightly exotic Spicy Braised Pork Shank with sweet potatoes and baby bok choy, and the dreamy gnocchi beckoned me back for a return visit. The occasion was so wonderful that I booked my next celebration at BRABO: Mother’s Day. As much as I enjoyed the first visit, the second visit was even more special. IMO, Chef Robert Wiedmaier, Chef Chris Watson, and his team have made BRABO on-par with Marcel’s, but more relaxing, brighter, and less formal than eldest brother. A wonderful surprise—a reunion with Rigaa, our favorite server from Marcel’s, and pleasant greeting by a DonRockwell.com acquaintance, Adam—turned our Mother’s Day celebration into a festive dining experience and gathering in one! We had another divine experience, from the start to finish, with Rigaa’s recommendations including wine pairings, which surpassed our previous one at. A Lake County Cabernet-Sauvignon, harmonized perfectly with the naturally light gamey flavor of the Lamb Tenderloin, which was our favorite dish of the evening. Of course, we had to repeat the oh-so-divine Seared Scallops and hearty Braised Pork Shank—again both excellent. To top off our dreamy occasion, we had the most exquisite combination of homey-rustic comfort and refined gourmet delight in the Vanilla-Chocolate Bread Pudding with Blueberries and Anglaise Sauce—our favorite bread pudding ever! The thin soft strings of chocolate in the Anglaise sauce were like alphabet soup for dessert epicures, a marriage of visual playfulness and textural layering beneath the warm and tender-yet-pleasant bite of the bread pudding. Furthermore, before dining, we had whet our epicurean appetite and planned our next meal (having arrived early for our reservation) by exploring The Butcher's Block two doors down. We also met Chef Watson, who seems to carry the same quiet confidence and devotion to excellence in cuisine and hospitality as Chef Wiedmaier. We were tempted by the meat selections and brought home some beautiful rib eye and teres major. Yesterday, we prepared the rib eye and went absolutely ga-ga over its taste. It had the marbled flavor of a prime but more pleasantly firm-textured and so good and well-priced that we will make the ~50 mile roundtrip drive for the beef very soon!
  8. First off, I want to say what exceptional service--personal, engaging, and attentive--were provided at Marcel's when you and Rigga were there. Thank you Hearing about the buzz about Adour, I was excited to go with my dining companion last month for lunch during DC Restaurant Week (February 16th). We arrived for lunch on a not-so-busy day and were seated in the back corner (near the kitchen). Our main server asked if we wanted sparkling or iced water. We requested iced water. The water arrived in a beautiful thin-necked opaque vase. However, it was at room temperature and without ice. More importantly, the water smelled and tasted heavily chlorinated. It was the first time we ever tasted such chlorinated water at any fine dining establishment. The food in general was quite sub-par, but what made the experience truly distasteful was the service--inattentive, impersonal, and condescending. The servers were not available when needed and acted very mechanically as if we were invisible. (FYI, we were appropriately dressed for a fine restaurant.) Our lukewarm bread arrived mid-way through our appetizers. We ordered coffee immediately after finishing our entrees, expecting to have coffee with or before dessert. While having dessert, there was no one available we could ask for coffee. After we finished our dessert, our server decided to serve coffee. We were dumbfound as he insistently poured the coffee (I had left my cup upside-down) and left saying, "In France, we serve coffee AFTER dessert." We have dined in France and at numerous French restaurants, and this NEVER happened before. When receiving the bill, I noticed that a card for comments was provided for feedback. We agreed it would be the most productive and non-intrusive way to air our unpleasant experience. I filled out the card (including my e-mail address) and gave it to the lady at the front of the house on our way out. I have not heard anything since.
  9. Many parts of the following may look familiar to you, Don The best restaurant, in my opinion (and the Baltimore Zagat, though it is not the basis for my opinion), Sushi Sono is by far the best restaurant in MD--if not in the entire DC and Baltimore area. In full disclosure, I am not a booster, related to a booster, or affiliated in any way to Chef King or Sushi Sono. I am just that passionate about Sushi Sono! My dining companion and I always dine there "chef table" and have the most fantastic experiences--every single time. The chef-owner (Chef King, who also owns Sushi King but exclusively works at Sushi Sono) is an amazing talent who brings the best fish to the DC-Baltimore area--even better than NYC's best Japanese restaurant (at least according to Zagat), Sushi Yasuda. At Sushi Yasuda, we had a trio tasting of salmons, tunas, mackerels, and yellowtails, along with non-fish items. They have the best non-fish items (uni, oysters, sea eel, squid) and some special fish (sardine from Chiba, Wild Alaskan Ivory Salmon, and Sockeye Salmon). However, Sushi Sono is by far superior for delicate, sophisticated sushi-connoisseur's fish. Chef King perfectly weaves in creativity within the lens of a purist. While he has plenty of options for the less discerning palates, Chef King truly stands out with his specials and makes any sushi-lover pant in anticipation Chef King knows how to bring out the best inherent taste of each fish/seafood item. Our personal favorites include Bluefin Otoro nigiri, wild Aji sashimi, Seki Saba (mackerel from Japan), Kasugo Tai (baby snapper) sashimi, Snapper from Japan, Sweet Shrimp (nigiri and deep-fried heads), Yellowtail Belly, and Uni. Other specialties we love are the Dragon Roll (sweep shrimp tempura, avocado, and masago wrapped in white seaweed, topped with lobster), "Spicy Salmon" (it's the most divine slice of salmon that's really refreshing), Chutoro Tartare (more on this later), Geoduck sashimi, and Giant Clam Soup. Among non-cooked items, we love the miso-marinated broiled Black Cod and Yellowtail Jaw broiled with Salt. The seafood soup is also very popular, but we personally prefer the soup made from Aji or Kasugo Tai. We once indulged in a Wild Bluefin Otoro (available in late-autumn, only) Chef King had flown in from Boston for that day that is like no other toro we had from anywhere else, truly unique in taste and appearance--beautiful alternation of red meat and half inch striations of fibrous fat. When the wild version is not available, you must try the Otoro torched—truly a sublime experience. Either way, Otoro comes paired with a fresh preparation of wasabi, which in it of itself is worth noting. Chef King's fresh wasabi is truly unique, and totally superior to the freshly grated stuff we had to pay extra for in places like Sushi Ko. The Aji and Kasugo Tai come from the whole fish, which after being filleted for sashimi and/or nigiri, comes with the choice of having the remains deep fried or lightly cooked as a soup (ginger or miso). We tried all three, and surprisingly, the miso soup is the best for both fish. The miso soups accompanying the Aji and Kasugo Tai are the most exquisite seafood-based soup we've had at any restaurant. As alluded to, Chutoro Tartare is by far the best form of fish tartare/crudo/carpaccio regardless of cuisine--EVER! This refreshing specialty is perfect for those hot summer days. The symphony of flavors strikes the perfect harmony, from the impeccably fresh and moderately fatty tuna, slivers of chives, divine soy sauce (good to the last drop), and flecks of fried onions--wwoww! Our favorite dessert at Sushi Sono is ordering the uni nigiri--sweet, nutty, and like standing on a boat taking a deep breath of fresh ocean air! The ultimate taste test for us came when I went with a wealthy sushi-snob uncle from Corea. He likes to dine at the finest sushi restaurants in Corea and has gone to Japan to indulge in sushi. That said, he was thoroughly impressed by the quality and taste at Sushi Yasuda. Not only was our experience a fraction at what he would pay in Corea or Japan, it was his absolute favorite. He even loved the udon and talked about it for days! When he found out that Chef King was Taiwanese, my uncle was totally dumbfounded and could not believe it--also a totally eye-opening experience in it of itself for him! So, how does Sushi Sono stack against the DC area's finest sushi places? I've been to Makoto, Sushi Ko, Kotobuki, Tako Grill, Tachibana, and Matuba. I had been to Makoto on numerous occasions, but stopped going altogether when the quality of fish took a nosedive--who would want to pay an upcharge for their Omakase just to have so-so quality fish? Sushi Ko used to be the standard prior to Makoto, but to a real sushi connoisseur, it's decent and great only to the eyes of amateurs. Frankly, I would rather eat their cooked dishes than their sushi. I haven't been to Kaz Sushi Bistro, but I'm not interested because I’m a purist. However, none of them are in the same league in terms of quality as Sushi Sono—really it’s like minor leaguer versus a professional hall-of-famer. As a sushi snob, I now save my sushi cravings for that 50+ mile drive to and back from Columbia. Even on the rare occasion when supply becomes limited (i.e. long holiday weekends), we always have a good time because he uses his creativity to dazzle with the more ubiquitous fish (i.e. "spicy salmon" that is barely seared salmon with a refreshing twist). Prior to Sushi Sono, we never ate salmon sushi--and we still don't, unless, of course, it's at Sushi Sono or Yasuda Maybe a few trips to Kotobuki now and then (kamameshi being key as well as a post-meal visit to the BlackSalt Fish Market) and hopefully another visit (soon?) to Sushi Yasuda, but Sushi Sono has spoiled my taste buds so that I cannot order sushi at the other places. Even if Sushi Yasuda were closer, I would alternate between Sushi Sono for fish and Sushi Yasuda for some specialty fish items and non-fish. If you haven't been there, GO!!! :lol: We went once for a Friday dinner, and it was very crowded. Needless to say, we go at different times. A Saturday lunch, however, was quite leisurely and amazing as usual Read my main posting I understand your preconceived bias You're like my uncle who quickly had his mental schema shattered on his first visit. Needless to say, our next visit came soon thereafter. In fact, I introduced him to many top places in the DC area including Tosca and 2941, but Sushi Sono is his very favorite :lol:
  10. By the way, does anyone know about a Scott (redhead?) who used to work at Vidalia several years ago? He was our impeccable server on our first and most positively memorable experience at Vidalia.
  11. I have dined at Vidalia on different occasions, and I have to say my most recent visit was certainly my last. This is very sad considering how my first few trips were quite impressive--especially the Crab Cakes, Five Onion Soup with Duck Confit, and Pecan Tart were very memorable. Unfortunately, the decline on the successive visits were as steep as the drop of financial stocks. A fellow foodie friend's face showed absolute disgust when I even mentioned the restaurant by name in a casual conversation--he had a (epically) bad experience as well . On my last visit, the food was absolutely horrible. The only thing decent was the cornbread. The Chesapeake Crab Buster Chowder had wonderful jumbo lump meat, but the soup was so heavy (basically pink colored heavy cream) that the result was 1st degree homicide of such high quality crab. The Shrimp & Grits had not-so-big shrimp with what basically amounted to a melted block of butter deemed "grits." I love the taste of butter, but this was ridiculous! If I wanted so-so shrimp with a hunk of butter mixed with some heavy cream, I could have made the same thing--except a fraction of the price and calories but a million times better in taste. The kiss-of-death came with dessert, the Vanilla Cake and espresso. The " Vanilla Cake" was basically a cold block of sweetened butter. Again, I love butter but expect to eat more than a stick of it for dessert at a fine dining establishment such as Vidalia. I am quite tolerant of a diner, as this was the first time ever that I had to have a dish sent back to the kitchen. When I had the cake substituted with the Lemon Tart, the result was similar "shock and awe." My sour-food tolerance is very high--I enjoy eating a slice of lemon (not Meyer) every now and then--but even still, I could not withstand the tongue-destroying tang of the grossly understated moniker "Lemon Tart." Unfortunately, the espresso could not save me from the blast of fat from the Vanilla Cake or the taste bud-searing Lemon Tart because the espresso tasted like someone washed a coffee filter through with lukewarm water. I brought this to the attention of my waiter, who patiently tried a few times to bring out something that had at least the amount of taste as a thin cup of Joe but to no avail. The bottom line is that I had only a handful other meals as regretfully bad as I had recently at Vidalia (I was tempted to include Pasta Plus, but it was so beneath the others that I choose not to even put it in this unceremonious list): Galileo, Colorado Kitchen, and Gerard Pangaud Bistro. What do all three of them have in common (aside from the unjustified, snobby, and atrocious service as well as the rip-off pricing)? All three restaurants are closed.
  12. Tosca is a top-three restaurant in the DC-area (with Sushi Sono and Marcel's) , also one of the most consistent and greatly underrated (taken for granted) fine dining spots. Each and every meal I had at Tosca ranged from very content to thoroughly impressive. From the nice breads with EVOO, unrivaled pastas, exquisite entrees and desserts ranging from rustic/hearty to glamorous/stylish, to impeccable (mind-reading and subtle) service from our favorite, Jose, Tosca is a hit when dining out for an occasion or for making a night out in DC into an special occasion. Tosca's pre-theater menu is an amazing value, and DC Restaurant Week is an absolute must (their entire menu is opened up for restaurant week!). A few weeks ago, I went with three others and needless to say, we had a memorable and merry meal of epicurean delights--a combined 12 courses of fresh, diverse, and harmonious tastes! The standouts were the Spinach Raviolis with Roast Veal and Red Wine Reduction--so popular that my friend who usually likes to share only gave each of us only a teeny-tiny portion --Grilled Octopus with EVOO Mashed Potatoes and Sauteed French Beans/Olives/Tomatoes (nicely charred on the outside and bursting with mollusk magnificence), Roasted Pheasant wrapped in Prosciutto with Garlic Mashed Potatoes, Garlic Sauteed Chard, and Foie Gras sauce (delightful harmony of different flavors), Pistachio Panna Cotta with Blood Orange Sauce and Tuile (beautiful color contrasts and delicate nut flavor with a light citrus tang), and a refreshing Green Apple Granita with Green Apple Salad and a dollop of Creme Fraiche. Tosca has quickly become my aforementioned friend's absolute favorite restaurant, and any mention of veal brings back memories of his past two life-altering visits As he describes best, "Everything at Tosca has so much flavor, and I can taste the difference in the quality ingredients."
  13. I am very glad that you began a discussion on the matter. Thank you, and kudos for providing us with a host of sources to read regarding our seafood stocks and the current track potential for being wiped out. Though I do not follow these red-lists to the "T" (i.e. Bluefin Otoro/Chutoro a few times a year), I consider myself to be in general very socially-conscious regarding the sourcing of food. What else is so important than that enters into our bodies? As consumers, we have a responsibility--in our conscience and with the power of market demand--to determine what should be consumed and what should be avoided so that we do not cause extinction of a species. Knowledge regarding this sustainability has driven my food choices. For instance, I have not eaten toothfish (Chilean Sea Bass) entirely ever since I heard about its depletion years ago. (Specifically with regards to toothfish, I personally feel that it is a fish used by chefs who can't cook/have to rely on expensive ingredients or people without sophisticated taste buds in the first place.) I have minimized my consumption of Bluefin Tuna, have not had much flounder/fluke/sole or cod/scrod for a while, and I do not eat sturgeon-based caviar. Whether it was beluga, osetra, or sevruga, they did not really have as much true value to me as a foodie aside from the obvious pomp and fancy. Sturgeon caviar is really empty compared to indulging in the subtleties of the ocean's other treasures, such as with Horse/Spanish/Canadian Mackerel or sea urchin roe. Again, sturgeon caviar (like toothfish, foie gras, truffles, shark fin, bird's nest) is really hype and fancy marketing (snob appeal) rather than being of any culinary substance. (I have had exquisite boeuf gras from a sublime ribeye that trumped the best foie gras, and impeccably fermented kim chi that equaled any white/black truffle.) Furthermore, eating fish at the top of the food chain (i.e. swordfish, sharks) or anything genetically closer to humans (i.e. mammals such as whales, monkeys) increases likelihood for the transmission of diseases. Also, ask any knowledgeable person who works with seafood and they will tell you that the the ones higher on the food chain will be the ones with higher concentrations of mercury, PCBS, and other toxins because each member of the food chain accumulates the toxins of its prey. With all that said, the following are some unfussy, generalities I follow with regards to seafood. HELPFUL HINTS FOR SAFELY/SUSTAINABLY SELECTING SEAFOOD: 1) When selecting fish, go for the sea/ocean-based kind rather than their freshwater brethren. Tilapia, catfish, and river trout (this latter one I liked the most) almost exclusively taste of pollution (chemically)--even those from gourmet suppliers--because rivers tend to harbor higher concentrations of pollution and contaminants than saltwater fish. 2) When in doubt, go for wild. Some high-end farms are becoming quite good in producing clean, delicious, and sustainable fish, but the majority (by population among suppliers) are not there yet in quality. You can see the difference in quality through color (farmed is very dull and fattier--unhealthy Omega 6 fatty acids) and taste (chemical taste in the farmed variety is very unpleasant). 3) Eat smaller, fast maturing fish like sardines and mackerels--they are far more concentrated in healthy Omega-3 fatty acids than salmon or tuna. These fish are also lower on the food chain, making them far less in concentrations of toxins like mercury. Plus, these fish are less expensive while being quite the favorites of fish-connoisseurs and sushi-snobs 4) Widely-known forms of mollusks (clams/cockels, scallops, mussels, squid) are even lower on the food chain, and the cold-water variety are generally safe. They are clean wild or even farmed (bivalves farmed in cold waters are good too)! 5) Gourmet seafood farms are generally clean and sustainable. Most specialty farms ("aquaculture") of bi-valves, i.e. P.E.I. mussels, have built their reputations around quality. Sustainability is important and smart for their continued success as well as meeting their high demands.
  14. Great minds (and tastes) think alike Westend Bistro is truly tops--even better than their signature fish burger, which is also very flavorful and fun. The burger and fish burger--paired with a bright frisee salad--as well a playful poached pear with maple ice cream and caramelized cider sauce, made for a phenomenal dinner. A lunch the following day of a chestnut soup (excessive cream), shrimp salad special (boring/characterless), and their signature Tagliatelle Bolognese (decent flavor, generous portion) made for an underwhelming meal. The best burgers are Westend Bistro's AND Morton's Bar 12-21 prime mini-cheeseburgers--three juicy, flavorful gems (3 oz each slider!) with refreshing plum tomato, iceberg, red onion, and aged cheddar. Perfection on a three buns is only a virtuous $5!
  15. Marcel's is definitely one of the top three restaurants in the DC-Baltimore area (Sushi Sono and Tosca being the others). My first experience was pretty solid (led by a memorable duck confit ravioli), but what really brought me back was the regal service by Rigaa. My second visit was one of the best dining experiences ever! Rigaa, made our divine dinner into a divine experience with his perfect recommendations, courteous service and informative explanations to all of our questions. In fact, it is Rigaa who provides the consistency in the restaurant's service. First, my date and I were seated at a table in the perfect spot, facing the kitchen and sitting right next to each other (rather than across the table from each other), which made it perfect for sharing our meal. All of the dishes we ordered were excellent, but we must point out the three that made the culinary experience absolutely superior (two of which were strong recommendations by Rigaa): - Loup de Mer with Truffled Pommes and Chive Beurre Blanc: The fish was perfectly cooked, with a crisp skin and tender, flavor-packed meat. The pommes puree had a tasty infusion of truffle flavor, but still just subtle to complement the dreamy fish. The celery leaf garnish was the kiss of perfection. - Lobster Bisque Encroute with Lobster Tartare: The texture of the lobster meat in the bisque was absolutely perfect, beautifully paired with the cool tartare, refreshing frisee, and fragrant cherry vinaigrette. - Passion Fruit Cheesecake with Mango Sorbet: We savored every bite and angle of this dish, the perfect balance of form (beautiful presentation) and function (amazing taste). After devouring the sorbet, we divided up the two stories of cheesecake and delighted in dipping it into the lovely passion fruit-raspberry sauce. The fragrance and tartness of the sauce was balanced by the mellow cheesecake and hazelnutty tuile. Our most recent visit was not nearly as magical, but still very solid. The Lamb Tenderloin in Phyllo was flavorful, tender meat harmonized with bitter chard, buttery crust, and rich cumin-madeira sauce, complemented by caramelized garlic, whipped potato and crisp; Grand Marnier Souffle with tangerine ice cream one of my favorite souffles ever; along with the delightful Petit Fours, these three were our favorite dishes. The service was great, but we heard that Rigaa had left. For us, this is a bigger loss than the departure of the sommelier. A star like Rigaa may be tough to find, so hopefully Chef Wiedmaier can do so as soon as he gets comfortable with BRABO
  16. I want to thank the Black Restaurant group for providing non-chefs like myself with access to pristine seafood via their fish market upfront I absolutely love seafood, and I enjoy preparing fish/shellfish/mollusk dishes in the comforts of home and to my discriminating taste buds The quality of the seafood they sell is impeccably fresh, making cooking (not to mention the tasty results) a breeze. Since their ingredients are dry, it makes sauteing and frying so easy. Scott Weinstein and his team, very friendly and welcoming, do a terrific job of bringing a nice variety and impeccable cleaning/prepping our fish. Going there is like a kid with a sweet-tooth walking into a candy store. Call seafood dork, but I get so excited to see what they have available and which seafood items beckon me for dinner I particularly love their variety of fish and non-fish items like cockels, shrimp (never-frozen Gulf), and soft-shell crabs. The best soft-shell crabs I ever had (even ahead of those at Maestro or 2Amys) were the beauties from the market that my mom prepared simply and purely (as recommended by Scott) with EVOO and butter. The best Nantucket Bay Scallops I ever had were also purchased at the market and exquisitely prepared by my mom... that recipe is a secret In terms of the restaurant, I have dined their for dinner and at the bar. The quality of ingredients is obviously pristine, but I concur with the sentiments of others that the saucing/preparations tend to intrude upon the natural flavors of the seafood ingredients. I go to BlackSalt exclusively for their seafood market. However, after BlackSalt market, I no longer have any remote interest in going to seafood places like Kinkead's. Of course, we're still regulars to DC-Baltimore area's best seafood restaurant, Sushi Sono!
  17. I totally agree with the previous postings: Ravi's Kabob House rules! This is coming from a South Asian cuisine connoisseur... I love the food with such a passion that people have told me that in my previous life, I must have been an Indian. That said, I would highly recommend going to specifically Ravi's Kabob House TWO. Not only is the decor relatively upscale, there is an abundance of light and more parking. I absolutely concur with Sthitch that the service is warm and helpful, and the head chef, Walter, is an absolute talent. Walter and his staff are equally adept when things are quiet or totally crowded. The veggie curry, especially the zucchini, are perfect accompaniment to the kabobs and naan--or by themselves for vegetarians! Walter and his staff know how to just perfectly bring out the natural sweetness of the veggies and add that nice hit of clove... I'm getting hungry Nowadays, I only go to Ravi's Kabob House 2. While I like the chicken curry and may want to go with something else for a change, I can't help but order our (me and mom) usual of bone-in and boneless chicken kabobs. I would suggest asking for the bread first, that way you can savor it in all its heavenly hot, crisp, and soft glory! Having been to (and eating out, of course ) in London, I can honestly say that even a deli run by a South Asian has better food than most restaurants in the DC-area (and we're probably one of the best cities for South Asian cuisine in the U.S.!). After returning from London, there are only two South Asian restaurants that still stands out: - Ravi's Kabob House 2 for kabobs (and veggie curries) - Passage to India for curries (and the best rice pudding) Namaste/Namaskar!
  18. Hello, Fellow Foodies. My name is Mickey. I'm so excited to finally join a forum of fellow food-lovers! I was born and raised almost entirely on the East Coast--DC-area and Manhattan. As a senior in high school, I had seriously considered applying to the Culinary Institute of America. Fate took me in a different direction when I got accepted to Georgetown University. Though I have not worked in the restaurant industry, I have continued to develop my passion for the culinary arts at home through my fellow foodie mother, watching Food Network, and taking a class at L'Academie de Cuisine. Another great way of learning--deliciously, of course--has been through tasting and experiencing the pinnacle creations from culinary masters. While some enjoy a night out at the theater or at a concert, I prefer dining out not only be entertained and pleased in the senses/appetite but also to learn something new about the art. Whenever I have a chance to visit new places, I try to frame my free-time during that trip around dining out. I have enjoyed doing this in London, NYC, and San Diego (did not have much luck in L.A... or is it lack of places period) as well as around the DC-area I had not previously visited. In "Forget Paris," the waiter (played by Robert Costanza) uses adjectives to liken a characteristic about wine to an aspect about his personality. Though I am not (yet), a wine connoisseur (perfectly content with food, not yet interested in the finer points of booze), I would say that my taste preferences reflect who I am: pure, unpretentious, flexible, well-rounded, socially-conscious, and spicy I would say that I am adventurous in eating--though not to the extreme of Anthony Bourdain. I am open to new experiences, but the following are cuisines/specialty items that I currently enjoy: Corean, Italian, Modern American/French/European/British, Indian/Pakistani, Persian, Vietnamese, Sushi/Japanese, Chinese, Spanish, Pizza, Seafood, Steaks, Chocolates, and Coffee. I would describe style of cooking as Neo-Corean-Italian with sprinklings of influence from the world's major cuisines. The food I enjoy eating and preparing reflect my cultural influences--heavily East and South Asian, as well as the great salad bowl that is the U.S./Western Europe. I try to eat as quality over quantity whenever possible--this is more so the more I read about the atrocities committed against our food supply. While I really like fine food, I truly enjoy well-defined and distinctive food, which becomes more important as I grow in my cooking abilities. Though I would not say I am a master in the kitchen, I feel that my only main constraints in the kitchen are a lack of supply of specialty ingredients, cooking equipments, and experience in making certain items. Also important to me is value--a bit subjective on face-value but is pretty immediate once you weigh (pun, intended) how satisfied you feel against the bottom line on the receipt. For instance, a life-changing experience at The Inn at Little Washington felt totally worth it, while a similarly priced meal at the former Maestro felt totally guilty (and gut-bursting); a decent meal at Panera or Chipotle (naturally-raised/free-range meats!) makes me feel virtuous in health and budget, while a recent experience at Cosi felt like a total waste of money. I look forward to reading your postings and learning from your experiences as well as sharing what I know As my Tae Kwon Do Great Grandmaster Jhoon Rhee says: In TBL (Truth, Beauty, and Love), Mickey
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