porcupine

Mr P and I, being sentimental ol' coots, actually like to celebrate a special occasion at a nice restaurant. But this particular anniversay is on New Year's Eve. So here's the question: are there any restaurants out there that do a really nice dinner on Dec 31 without all the champagne and kitsch and such? Is there a place we can go to celebrate that won't have a special menu, but rather a first-class, low-key, food-focused dinner? Or do I need to wake up and smell the coffee?

Soul rolls and redneck fondue from Urban Barbeque Co.

I could wait for the 29th, when hopefully bilrus would be available (it was his plan, after all).

So how was it? My faster half and I went Saturday, too. He had goat cheese fritatta, mixed green salad, and garganelli; I had butternut squash soup, fennel salad, and mushroom risotto. The soup was particularly delicious - I really liked the contrast of pumpkin seed and amaretto cookie in it. Also, the free-form rustic apple pie concoction (I forget what they called it) was wonderful. And our waitress made some excellent suggestions for wine pairings (which Mr. Boylen later approved). Props for having so many wines available by the glass and half glass.

raspberry coulis, especially when it's used to decorate a dish that has nothing to do with raspberries.

I'd hit Louisiana Express if they still do breakfast (they did seven days a week for years). Eggs creole: poached eggs on fried grits with creole sauce; and cafe au lait and beignets.

I can't make it Saturday, but don't let that stop you from taking the first wave in.

Perhaps Jill at Cheesetique could help you? She sure has a way with meats and cheeses.

Since a little birdie asked, here's the Mandalay thread. I'll kick it off by saying that I've been going there for, um, years. Many years. Loved it back when they were in College Park, even though the ambiance was awful. Love it now that they are in Silver Spring. Even though the new place is twice the size of the old, there's still a wait some nights. The space is much nicer, though. Joe and Ang (the two brothers who often wait tables and oversee the dining room) are sweet. Actually, Joe is an old grouch, but with a heart of gold, and I just love him. Favorite dishes: KawPyant Gyaw (spring rolls) - always so fresh out of the fryer they'll burn your mouth if you don't wait to eat them. Gin Thoke (ginger salad) - very refreshing, good for a light meal in hot weather. There's a rice salad (forgot the name) that's tantalizing and comforting. KaYanChin Thee Tofu Hin is my all time favorite: tomato and tofu in onion curry. Ask for it spicy. Tofu Ohno Hin is tofu in cocnut curry. And don't forget sheji for dessert: warm cream of wheat and coconut pudding. I go there frequently with a group (one of whom is a new member here; hopefully he'll chime in with some recommendation). Some of us just ask Joe "what's good tonight?" He always takes care of us. Almost forgot the specials! On Thursdays, OhnHtaMin: chicken thighs in onion curry served on coconut rice. And on Sundays, DanPauk: also a chicken curry, but on a different rice. Damn, now I've gone and made myself hungry. Anyone up for a Rockwellian invasion this Sunday?

oh, wtf, I'll fourth Mandalay. Joe can be a grumpus; don't let him faze you. Try the tomato and tofu curry or the tofu ohno hin; have a golden sweji (I know that's spelled wrong) for dessert.

Baked and Wired Report Cupcakes far superior to that place on U St. I tried the chocolate, which was light, moist, and served at room temperature. The icing was a bit disappointing, though; it tasted like a simple butter/powdered sugar concoction. When I read 'buttercream', I get my hopes up for an Italian or French buttercream. Oh well. Note that thise cupcake was about one third the price of Cakelove's, but also about one third the size. Nonetheless, a far superior product. I did not try the much larger red velvet cupcake also on display. Also sampled: the li'l bertha cookie sandwich - two tasty oatmeal cookies held together by the same buttercream. And the bee sting - shortbread topped with honey and almonds. That bee sting is the best confection I've eaten in a long, long, long time. I'll be back.

The article referenced is "Shattered Myths" by Daniel Zwerdling in Gourmet , August 2004. I didn't find it online, though I only spent about ten seconds looking. It is one of the best pieces of writing in Gourmet in years, and well worth looking up.

Baked and Wired, at about 1:00 today, furthering cupcake quest. I'll be wearing jeans and multicolored shirt.

I tried this myself a few weeks ago. I think you really must roast the squash (peel and dice first) to get any flavor out of it. I combined mine with leek and garlic cooked in butter, fresh ricotta, a bit of nutmeg, and, um... well, I've forgotten. It was good for comfort food, but rather uninteresting. Just out of curiosity, are you trying to replicate the dish at Dino? That was my inspiration, though I was trying to improve on what they served, as I found it bland and too buttery. (Sorry, Dean; I still love your restaurant, though.)

Nice first post. Welcome!

I've had some really good food at Cafe Milano. I've also had really mediocre food there. And it's always overpriced. If you appear to be trendy enough, you'll get good service. If you give the wrong vibe, you'll get crappy service. It really helps to be wearing Ferrari-branded garb. Are these two your only choices? Are you looking for a see-and-be-seen kind of place, or do you want to show DC's finest?

Fear not - there's a lot at Palena that does not scream "Italian!" The chicken is worth the wait.

A special Rockwellian night at Michael's new place? Pleeeeeease?

I know this from experience: you can't get a head start on things by being the first one to arrive and ordering the chicken right away. However, if you split the chicken with someone and order a salad and gnocchi to start, it's no wait at all.

Not to put a damper on anything, but... I've only ever had Korean once, and it was at YeeHwa. Never been back for more. I found it thoroughly average. Boring. YMMV. If you do go please report back.

good one. Y'know, I was lukewarm on them. I don't think they're good, nor do I thnk they're as bad as many claim. It was interesting that certain cakes were dryer than others; all were certainly more dense than I care for. The buttercream was just... bland? Sort of boring. I couldn't taste lemon in the lemon buttercream. The orange buttercream tasted like it had been made with essence or extract (a pet peeve, I'll admit), so I didn't care for it. There was a bit of refrigerator odor on the cupcakes, which dissipated in a few minutes, but still it was offputting. I still wonder if there isn't some health code forcing storage at such cold temps. The product certainly doesn't take it well. I don't quite get it, honestly. I can make better at home, but then I don't have mass production, economic, and storage issues to contend with. Summary: if you're in the area, and don't mind spending three bucks a cupcake, and are having a desperate craving... why not? Otherwise, pass. PS - took advantage of being in the area to get in some shopping, and had a late snack at Julia's Empanadas. Mmmmmmm. Now that's a bargain. PPS - think I'll post some recipes on the Shopping and Cooking forum later

LoveCafe 1:00, to see what all the fuss is aboot.

How about one oc'clock? Barbara, did I meet you at the 2941 dinner? LoganCircle, how will I know you?

An early dinner of butternut squash soup, with grateful thanks to zoramargolis. I cut the peeled squash into largish chunks and roasted it until tender and lightly browned. Meanwhile slowly cooked thinly sliced leeks in butter until beginning to caramelize. All into the blender with homemade chicken stock. Back to the pot with salt, pepper, a pinch of thyme, and the teensiest bit of cinnamon and ginger. Let it barely simmer awhile, added half-and-half, finely chopped apple, finely chopped chestnut, and a touch of dry sherry. Served it with a spoonful of Fage sheep/goat milk yogurt and a sprinkling of chives. Also toasted baguette with Gruyere. Yes, it had a good depth of flavor.

The Daize cocktail was pomegranate and lime muddled with sugar, and shaken with a citrus vodka and ice. The flavor was very subtle and not too sweet. Whoever invents the seasonal cocktails at Eve is a genius. The highlight for me was the pork belly confit. It was amazingly rich, with a nice contrast between almost crispy meat and crisp but melting fat. Served with canellini beans and tomatoes, it was a prefect seasonal dish. The only way I got through the whole plate, though, was with the aid of a very bold yet balanced syrah that Todd chose for us. The wine was just acidic enough to counter the richness of the pork. Unfortunately the wine got me slightly pickled, so I can't quite recall what kind of pastry the poached pear I had for dessert was served in, but I do recall that it had Scotch in it. Scotch! Not strong enough to fight with the pear, but just enough to enhance it. Whoever came up with that one is a genius, too. A pity that the types of dishes served at Eve aren't quite up Mr Porcupine's alley, otherwise we'd be there a lot more often. Eve is one of those rare places where the concepts are inspired and the executions flawless.