Flavortown

I can't believe that she's allowed to do interviews. Maybe I'm just venting my anger over the fact that I'm leaving DC for the summer and thus will miss the impending opening of Ray's The Catch (and I'm much more of a seafood fanatic than a meat one), but it seemed to me like any of the random crew of students on my school's newspaper could have done a better job. "A number one"...really? Makes me want to run over immediately.

I'll third that it was worth listening to. A pretty interesting discussion, despite the surprisingly constant level of calm throughout. I'd never heard Gillian speak before, and now I'm even more interested in going and giving her new place a try. I particularly liked the story Todd shared about the pizza place that went for the whole authentic decor aspect yet proceeded to pull all of their ingredients out of cans. I've seen so many restaurants that run on similarly flawed logic, and it's crazy. As Gillian said, if you're only going to focus on the furniture, go open a furniture store.

If Tuesday the 5th is possible, I'd definitely be up for this. I've never had a saltena or an arepa before, and from the sound of it, I'm missing out. Of course, using the metro the closest I could get to this place is within about a mile's walk...so perhaps some kind person could provide a bit of assistance on that front.

I can't tell if that was in response to my post or not. Either way, I agree it's both delicious and a bargain, but what you should keep in mind about so-called "real Italian pizza" is that the definition of the term varies immensely depending on where you are in Italy. In Rome, pizza is not served anything like 2 Amys. The crust is far thinner and crispier, unlike the chewy Neapolitan crust made at 2 Amys, and the difference this makes is truly stark. Neapolitan style is the kind my dad makes, since that's the area of Italy where he was born and grew up prior to coming here, and I tend to prefer it. On top of those two categories, you've got Pizza al Taglio, which is the pizza sold fast-food style in Rome. It's cooked in giant rectangles, cut into smaller ones, and sold by weight on just about every street corner. That also tastes completely different. Then there's Sicilian pizza, and I'm sure a whole bunch of others I've never even seen... But yeah, 2 Amys is pretty fantastic. I've yet to try any of the other major pizza places in the DC area though (Ella's, Matchbox, Comet Ping Pong), so I'm looking forward to comparing when I get a chance.

As if 2 Amys needs any more confirmation of its greatness, three friends and I just had a fantastic dinner there: Suppli a Telefono: These were really good, though they honestly don't compare to the ones in Rome. The 2 Amys version is smaller, rounder, and more crisp. While the crispness of the breading on the outside is good, the lack of moisture on the inside detracts from the flavor. Plus the little cubes of mozzarella in the center hadn't quite melted, while in Rome they're always deliciously gooey (the name is a result of the way the mozzarella stretches, like a telephone cord, when you rip the balls in half). After the appetizer, we split four pizzas: Margherita: Delicious as expected. How can you complain about buffalo mozzarella, tomato sauce, and basil, especially when it's sitting on a perfectly cooked, thin, chewy crust? 2 Amys: To my surprise, I found myself enjoying this one even more than the Margherita. Their fresh mozzarella is very good. Abruzzese: I think this one was my favorite. The meatballs were decent, but what I really loved was the combination of sauce, pecorino, and and garlic. I'd seen reviews that mentioned the pecorino being too salty and overpowering, and I couldn't disagree more. Custom - White: Garlic, Mozzarella, and Ricotta - I love white pizza, and the ricotta on this one was great. It would have benefited from some more garlic, and some sort of salty addition. Usually when I make white pizza at home I love to put shrimp on it because they give that kick of flavor to break up all the cheese, but that wasn't an option, and since we had a vegetarian we wanted to stick to only one meat pizza. Meatballs, sausage, or pepperoni probably would have all been good additions, along with either some grana or some pecorino. In the end the check was only $53 - $15 a person. Can't wait to go back and try some others (tonight's specials weren't all too interesting, but I'm eager to try the Vongole). Of course, considering that there's a wood-burning, brick oven in my backyard back home in NJ, I'll have the chance to think up my own crazy concoctions in just a few weeks. And I've got to say, even though 2 Amys makes a mean Neapolitan pizza, my dad's got them beat. Freshly made mozzarella and lobster pizza is like a taste of heaven.

I head back home to NJ for the summer on May 7th, but I think it'd be great to meet some of the people on the boards over dinner at some point before then. I suppose that's not very much advanced notice, and I'm probably not up to the task of organizing a $20 dinner though. Perhaps burgers at Ray's are in order? I already intend to get over there and try one before I'm gone for three months, and company certainly wouldn't hurt.

The Ultimate Breakfast Sandwich: 2 Van's Hearty Oat Maple Fusion Waffles (Top one lightly buttered) Griddled Black Forest Ham Super Fluffy Scrambled Eggs American Cheese I bet mine is way better than that Dunkin' Donuts abomination.

So, I finally went and gave Good Stuff Eatery a try this afternoon for lunch, and I was moderately satisfied. I went for the Prez Obama Burger: "Applewood Bacon, Red Onion Marmalade, Horseradish Mayo, Roquefort Cheese" - except I asked to sub in American for the Roquefort. I ordered mainly because the onion marmalade and the horseradish mayo sounded good; I wasn't looking forward to the bacon. The surprise came when I sat down and went to take the bacon off and found that it was actually extremely crispy. I gave it a taste, and was shocked by how good it was, especially combined with the flavor of the marmalade and the horseradish mayo. After eating the two slices of bacon separately, I dove into the burger. I liked the soft bun, the onion marmalade, the horseradish mayo. As for the burger...well, the texture seemed pretty good, and it was pink in the center, not overcooked...but the problem I had was that it didn't have a whole lot of flavor. There wasn't that meaty taste. And it wasn't that the taste was overshadowed by the marmalade, which was admittedly strong...it just wasn't there. I don't know how that can be. So, the toppings were worth it, the burger...not fantastic, but certainly better than McDonald's. I'd go again to try some of the other options, even though I find the price (6.89 for my burger) a bit high. Maybe next time I'll opt for the chicken option. I didn't even try the fries, since they looked pretty pathetic...but the shakes that I saw sitting on the counter looked pretty damn good. And there's a milkyway flavor? That begs further inquiry, though without good fries to dip, I'm hesitant. Maybe I'll come packing my own next time.

Hey Anna, Thanks for pointing me to these threads. I've done a lot of looking through these boards and localharvest as well, hence my starting topics asking about specific CSA's. The problem I have is that I have some pretty specific needs as a college student: 1) I can only take part in the fall season, so any programs that go with one, long share through the entire summer are out. 2) I need a pickup location that is close to a metro stop. Thus far, I've only found a few that fit the bill, and Orchard Country Produce appears to be the most convenient. Plus it has a few good responses on localharvest. I'm just curious to see if anybody on here has experience with them; apparently they have a stand at the Bethesda farmers market which opens up again in early May I believe.

Hey all, Still thinking about signing up for a CSA in the fall, and I think I'm going to go with Orchard Country Produce. Apparently they are a part of the Bethesda farmer's market, and from what I've seen on their site and elsewhere, they seem to be pretty reliable. I was wondering if anybody on here had experience with either their CSA program or simply with buying products from them in the past. Anyone have stories to share? - Gennaro

I love this place. Only been there twice so far, but both times have been pretty great. In particular, they have fantastic pancakes. They were also extremely friendly when I went; I ordered the seafood hash and didn't want the salad that came with it, so I asked if I could get pancakes instead. Both the salad and pancakes were offered as separate side dishes on the menu, and the pancakes were cheaper, so my waiter wound up getting me a stack that was practically an entree. Those pancakes + the butter they make over there had me forgetting about the crab hash altogether. The hash was tasty though, if a little lacking on the seafood itself. What I've really wanted to try is their lobster mac and cheese, though I could never eat a plate of it as a meal since I imagine it's extremely rich. Next time I head over there I've got a find a way to get some of that...and their fried chicken with waffles, which looked great a few tables over.

A group of friends and I tried to get a table at 2 Amy's tonight and failed (there was an hour long wait), so we headed up Wisconsin Ave. and wound up seeing Cafe Ole. Stopped there and had a surprisingly good dinner of small plates, and for a good price: Risotto - $8: Split this with a friend, and it was a delicious. Mushrooms, fried leeks on top. Really rich, so splitting it was perfect. Portabello Napoleon - $7: A stack of tomato, mozzarella, grilled portabello with pesto, basil, and balsamic. This was pretty standard, but I enjoyed it, especially with the variety of bread that came in the bread basket. Bread Basket - $6: A variety of bread, including some really great focaccia, and a giant pita chip with some awesome seasoning on it. The only issue with this was that they went pretty cheap on the focaccia while giving a giant pile of pita chips. It could have been more balanced Sultan's Stew - $7: Beef stew with beans, rice, and yogurt sauce on top. This tasted great, but I only ate one bite since I was so full from the rest of the meal. Macaroni au Gratin - $7: My friend got this mac and cheese, and while it was pretty standard, I liked the flavor a lot, and they gave it a nice crust, which really made the dish. Others got a variety of soups, pastas, and kabobs, but from what I saw I think the mezzes are where it's at when it comes to Cafe Ole. One person's entree of pasta in a pesto sauce seemed only marginally bigger than my risotto, even though it was nearly double the price, and I'm sure she would have been more satisfied with my choice. Overall, I'd definitely go back. They suggest 2-3 mezze per person for an entree, and while I was skeptical at first, they're right. I was full even though I saved one of mine for later, and had just enough room to go and enjoy a frozen yogurt from Robeks.

Haha. Seriously...I don't understand the Five Guys obsession in the DC area. What do so many people see as setting it apart from all the other trashy fast food burgers out there?

Popcorn from the Senate Sundry. PS - Interning is fun.

Hey Mark, thanks for the detailed response. It's actually going to be just my dad and I for the dinner, but I was still thinking along the same lines as you. I figured we'd each get a soup so that we could have a taste of them both, and we'd split a scallop appetizer. From there, if the Crab Royale is available, one of us may get that as an entree and then the other will go for a steak. The House Special sounds fantastic save for the bleu cheese, so perhaps simply an NY Strip Au Poivre. As for the wine, I'll trust you and my dad, since I haven't a clue in that area. I almost feel silly doing so much planning for a meal...then I come across a picture of the NY Strip on google, and even as a wary steak-eater can't help but stare. Haha. Thanks again, and I'll be sure to say hi. Gennaro

It's on the border of Cliffside Park and Fort Lee, in Bergen County - a place by the name of Villa Amalfi. I think it's been there around 30 years now? At least 25.

So, another post on a thread already rife with people asking for suggestions on their first time at Ray's...I've read through them, and yet I'm going ahead with it anyway... After a long bout of research, I've pretty much made up my mind that I'm going to bring my dad to Ray's when he comes down to DC in early May. I've been reading through people's favorite dishes and such, and just had a few questions. Of course, I'm also open to any general comments too. As a preface, when it comes to steaks, I probably offend the majority of those who are purists on two counts: I prefer them cooked somewhere around medium-well, and never below medium; and in addition, I tend to only preferleaner cuts. In general, I have yet to appreciate the flavor associated with most steaks when the tenderness of a filet is so appealing. Given that... I'm pretty much certain that I want to give the crab bisque a shot - it just sounds too good to pass up. But what next? A cut that sounds like it would fit my preference is the Entrecote, but I haven't seen too many people mention it on here. Opinions? What preparation would be suitable (Au Poivre, Blackened, Diablo)? And what's the general weight? Or should I just suck it up and get the hanger steak that has apparently changed so many lives? On a side note, I'm a seafood lover...maybe those scallops are calling my name...or the crab royale over at Ray's the Classics. Decisions, decisions. Haha. Thanks for all replies Gennaro

Hey Anna, thanks for the warm welcome. I do have a place to cook here on campus. I live in the dorms, and each floor is equipped with a shared kitchen that is in the common room. It's a hassle to carry equipment and ingredients back and forth from my room, but I've been cooking more and more, and it's worth it. I just can't wait until I have my own kitchen though - and a not mini refrigerator to go along with it.

Hey all, Since I'm a college student, I won't be in DC for the summer, but I'll be back in the fall. I was considering joining a CSA, and Norman's is one of the few that offers the ability to pick which seasons you want to participate, rather than the single option of a full term that lasts 20 some-odd weeks and is mainly in the summer. So, does anybody have experience with them, either through going to their market or through being a part of their CSA? Here's a link to their site: http://www.normansfarmmarket.com/Normans_F...et/Welcome.html Thanks

Hey all, My name is Gennaro, and I'm a second year student at American University. While I'm not exactly in the food business, my father owns and plays the role of head chef in an a Italian restaurant back in New Jersey, so I've been exposed to good food for a while. Only recently have I become really interested in cooking as well as trying out restaurants though. Some favorites in the DC area so far: Founding Farmers, Meiwah, 2 Amys A student's budget doesn't exactly allow too many dining adventures, but some places I'm looking forward to trying soon: The trio of Ray's Restaurants, Ceiba, Rasika, Granville Moore's, 15 Ria, and of course a whole bunch of other places that aren't quite in my price range yet. Looking forward to getting involved on the boards, and I'll see you all around Gennaro