Flavortown

Lunch at East River this afternoon was my first non-Hell Burger adventure within the Ray’s empire, and it’s got me eager to return for dinner. At around 1 PM, the place had a larger late lunch crowd than I expected – probably around 25 people – and it only grew through the course of my meal. Food wise, I’d been looking forward to the cornbread that greeted us, and was pretty satisfied. Fresh and super moist, for sure, though I didn’t really notice any punch from the expected jalapeno. Although my mind was pretty much made up to go for the crab cake, I was also struggling with a meat craving. Unable to allow myself to get what I’d had before – a hell burger – I went for a cup of chili instead. Really impressive: full of flavor, just enough spice, actual chunks of meat within (rather than just ground beef), and topped off with a nice dollop of sour cream. At first glance, it didn’t seem like a particularly generous portion for $4.95, but given its contents and quality, I was happy. Even if I hadn’t fed my hunger for beef, I’d probably have been completely happy with the crab cake sandwich that followed. The no-filler crab cake was just that: browned up (I assume, based on the awesome flavor) in butter, it had a very thin crust that gave way to pure, creamy, addicting crab meat. It wasn’t particularly thick, but it wasat least 6 inches in diameter, and served on a hilariously small slider/dinner roll sized potato bun. 50% of the cake spilled over the edges, but that was a good thing: more of that crab, and less bread getting in the way, yields contentment. The accompanying tartar sauce was really great (I normally find that particularly condiment bland and unnecessary), and although the vegetable of the day – green beans – were kind of forgettable, and served slightly cool, the sweet potato fries were hot, crisp, and delicious. That sandwich alone – with neither of the two included sides – is easily worth the $10.95 I paid for the whole meal. The staff was attentive, enthusiastic, and most importantly, effective: requests were taken care of quickly, waters were always full, and orders were wholly accurate (which impressed me simply because each of my two friends got 5 + toppings on their burgers). The service, coupled with the promise of dishes like the fried chicken, and of course the steaks, are sure to inspire a return visit soon.

A trip to Ted's this afternoon for lunch has me eager to return, despite not being wholly satisfied with what I ordered. The Braised Beef Short Rib Sammy grilled cheese bread, Vermont white cheddar, arugula, red wine gravy ($14.29), served with onion rings and pickles, was good, but could have been better, especially for the price charged. The short rib was extremely tender, and sandwiched between two slices of beautifully crisped up bread, grilled cheese style. However, despite all the flavor brought by the red wine gravy, it needed a touch of salt, and besides the arugula, there wasn't quite enough filling: the cheese wasn't prominent enough to hold the sandwich together, or to offer significant flavor, and the (slight) lack of meat meant that the edges of the sandwich were simply semi-dry bread. As for the sides, the 3 slices of pickle were fine, and the 3 small onion rings -- breaded, not battered -- were delicious, but a really skimpy portion, and also in need of salt. Despite these small misgivings, overall I was happy with the experience. Service was good, and the place has successfully achieved a neighborhood vibe. And I'm looking forward to trying more of the menu (a burger a few seats over looked pretty awesome, as did all of the baked goods in the case by the register). Some of the prices seem a little unjustified, and most could probably be knocked down a buck or two, but that isn't enough to stop me from giving them another shot or two very soon.

But no lovage. Depressing.

This was the best chicken dish I've had in months. It hit all the right notes: super crispy, well seasoned skin; moist, flavorful meat within; a creamy mix of fregola and peas -- almost risotto like -- that offered a perfect foil to the crispness of the chicken; and a large portion to boot. Other highlights were the bruschetta, which married creamy burrata perfectly with asparagus and some very nice, well grilled bread; the softshells, which had the perfect balance of crisp coating and meaty interior; and that pork chop, which was brined and cooked perfectly (crazy tender, nicely charred) and then paired up with a delicious chorizo fried rice and cherry compote, all of which worked together beautifully. I didn't know what to expect from Rustico, but it far exceeded anything I hoped for. The kitchen was totally on point with both presentation and flavor on just about every dish (the cannelloni being the only exception). Plus, most everything we got actually seemed worth more than what it cost -- a refreshing change from most of the places I've frequented lately. Another refreshing change? The food was served hot, not luke warm. If Rustico were any closer to me, I'd probably be there a lot. In their price range and style -- and based on just one visit -- I think there are few restaurants that can compete, especially in DC proper.

Thinking about a trip to the bar at Vidalia around 6:30, but I can be swayed to other locations. Anybody interested, PM away.

More places need to do this. Growing up, I'd never even seen a pot pie that didn't have a bottom crust. It's the best part, too, when made right: the inside absorbs all the juices from the pot pie's contents, but the part actually in contact with the pan stays crispy and dry; it's an awesome combo of flavors and textures that makes you want to forget about the stuff inside the pot pie altogether.

Agreed. I've consistently enjoyed the food (though it has a tendency to be a bit overpriced), but Rachel and her cocktails were a major draw. Hence the fact that I've eaten there 7 or 8 times, and have yet to actually sit at a table.

Hop pocket is currently on tap at 2 Amys as well - small pour for $3, a pint for $6.

Heading to the bar at Radius around 5:45 to fortify myself for final exams, if anyone feels like dropping by for a pint and a pie.

Same circumstances, same sentiment, after the dinner I had at 2 Amys' bar last night. Agreed on all counts, with one addition: the pepper freshly ground over-top is another extremely important component. The profile of good olive oil, good quality salt that brought both flavor and texture, and that black pepper, perfectly complements the insanely delicious burrata. And that bread really is fantastic. Rapini with garlic, vincotto and hot pepper ($5.75) was good, though overdressed. The vincotto brought a great sweetness to the bitter rapini, but even the hot pepper couldn't balance the amount they poured on there. And the garlic wasn't really at all present (or maybe its flavor was lost in the vincotto). Based on the Suppli a Telefono ($4.95 for 5) a friend shared last night, the quality of this dish has continued to slide: they're smaller than ever, round like arancini, fried for too long (dark, dark brown), and lacking in moisture and tomato flavor within. They truly pale in comparison to real suppli in Rome. Oddly enough though, the most disappointing component of my meal last night was the pizza. The Two Amys ($8.95), which I loved last time, was extremely bland this go around. It wasn't undercooked -- which seems to be a pretty frequent complaint with 2 Amys' pies -- it was just bland and overly wet. The tomato sauce lacked pop, the cheese brought more liquid and flavor, and the crust actually seemed thinner than usual (if that's even possible). Given that it's within walking distance of American University, I'll definitely be working 2 Amys into my dinner rotation more frequently. The great service at the bar, the quality of the non-pizza items, and the awesome beer selection (so many of the admittedly expensive Italian beers they've got there, including my Al-Iksir, I've never seen other than at Birch & Barley/Churchkey), all make me want to go back immediately. I'll just be shying away from the pizza in the future, and sticking with the bar menu -- especially the burrata.

Pictures as promised, and a brief write-up, including the courses that rose above great (which all 24 could be described as) and absolutely blew me out of the water: http://www.flickr.com/photos/43309140@N08/sets/72157623819381221/show/with/4556950198/ Like leleboo mentioned, what struck me was how well Chef Cooper and his team manages to take techniques that so often fall into the realm of "style over substance," and uses them to brilliant effect. The celery foam on that oyster shooter? I dare you to find a stick of celery that could more purely exemplify its own flavor. Peanut emulsion and gelee accompanying lamb? It was the most successful flavor combination of the night: I actually laughed when I ate it, the flavors and textures delivering ten-fold on what the plate's description promised, and possibly short-circuiting my brain. Pea glass offering not only another flavor dimension to an already fantastic dish, but also proving to be full of flavor in and of itself? Every component is good, and more importantly, it's all worthwhile: all the labor and thought going into these preparations actually results in elevated dishes that make you rethink what you're eating while also leaving you wanting more. Cooper plays with form but doesn't forget that the function of food is, in the end, to taste good; even when he screws with your mind by coating three unknown substances in vegetable ash, and waits to see if you can guess them, the stuff you're putting in your mouth is worth eating; not just regarding as an interesting experiment. And its important to note how integral Ed Jenks' drinks -- a cucumber cocktail so perfectly balanced and refreshing that I'll be looking for a dozen more this summer, and wine selections that kept even an avid beer drinker happily imbibing -- are to Vidalia 24. Combined with the food, I have a hard time thinking of a better -- or even similar -- meal and overall experience than what Vidalia 24 offers. Top dishes of the night for me, in the order they appeared: Scallop and Avocado: Torched Diver Scallop/Torched Avocado/ Espellette Rub/ Avocado Panna Cotta/Scallop Roe Two rich components - avocado and the scallop roe -- married beautiful with the scallop and the brilliant espelette rub. Plus the mix of textures (a torched scallop, with hardly any cook on it; that cool avocado panna cotta; and the creamy roe) offered a complex, fantastic single bite. Ricotta: House-made Jersey Cow Ricotta/Local Honeycomb/Grilled Country Bread/Black Pepper/Smoked Sea Salt Pure simplicity, elevated by masterful attention to detail and selection of ingredients. That was by far the best ricotta I've ever had, the honeycomb as ideal foil to the cheese's creamy richness, the black pepper (a specific variety, but I failed to jot down the name...) scenting all the components, and all of it coming together on that country bread, grilled (not toasted) to retain moisture while gaining just a slight char. Liquid Chicken: Gravy & Black Pepper Reduction/Morel Mushroom/Shaved Parmesan We were 12 courses in, with 12 to go. I knew that half the dinner lay ahead of me, yet was asking for more of these. Imagine condensing an entire roasted chicken into a tablespoon, and then having that concentrated flavor hit your tongue in liquid form, after erupting from within a thin, fried shell of breading. Taking a component and molding its flavor into a different physical state (i.e. solid to liquid) in cooking is often kitschy or inane; here it was extraordinary. Bread ‘n’ Bacon: Pan Perdu, Candied Bacon/Vidalia Onion & Bacon Ice Cream/Bacon Powder/Caramel The most impressive sweet course of the night. All the promised flavors came through, and really worked. All the bacon components (bacon powder, candied bacon) were better than I even expected, and the taste of Vidalia Onion in the ice cream was surprisingly strong, yet perfectly in balance with everything else on the plate. Lamb & Peanut: Elysian Fields Lamb Loin (Sous Vide and Seared)/Peanut Emulsion/Peanut Gelee/Peanut Butter/Mustard Spinach/Potato Pave/Rye As mentioned above, the best course of the night. I would like to call Vidalia in advance, and request an entree portion for the next time I dine there. I had no idea how good of friends lamb and peanut were; this plate proved it, and did so while playing with textures, temperatures, and other balancing flavors (the mustard spinach) as well.

Considering 2 Amys for dinner shortly. Any takers? Shoot me a PM.

Thank you Chef Seth and everybody at Spice Xing for a wonderful meal. Despite a drop in the headcount, and an inconvenient fire alarm along the whole block just as the appetizers were about to reach our tables, I think this dinner was a huge success. Everybody seemed happy with the food (especially when it came time to lay down a mere $37 for all of it), and based on what people said about plans for return visits, I think Spice Xing has gained a few loyal fans. Just about all of the dishes -- served in truly generous portions -- were either good or great, but a few were absolutely sensational... Salli Boti Jardaloo (lamb stewed with apricots) was a revelation for me. It's the sort of dish that sets Spice Xing apart from your ordinary Indian restaurant. Far too often, curries and other Indian foods have one note flavor profiles. They lack depth and compexity; instead, they're simply bowls of spiciness, or sweetness, or cream. After a bite or two, you're completely familiar with what you're eating. Chef Seth's Salli Boti Jardaloo is the exact opposite of this -- a composed dish that brings together multiple flavors and textures to achieve balance: the natural richness of the lamb (which was cooked perfectly -- tender, and not chewy at all), just a little heat from the spicing, sweetness brought by the apricots, and crunch from crispy potato sticks sprinkled over top. But Spice Xing excels at more common preparations as well, as exemplified by the Methi Chaman (mustard flavored spinach and cheese). All those in my area of the table looked at the cubes of cheese surrounded by dark green and assumed that we were faced with at least one familiar item: saag paneer. But we were then mystified by the complexity of the flavor that those greens had. Gubeen eventually suggested (without referring back to the posted menu) that it was a heightened mustard flavor that made them so unique, and she was totally correct. That flavor -- along with the unparalleled quality of the paneer itself -- makes it easy for me to say that I would gladly take this over the usual saag paneer any day. I'll let others address the meal in its entirety. Thanks again to the team at Spice Xing for having us, and to everybody who attended for being a part of this.

Totally understandable. I'm sorry you won't be able to come.

Sorry you can't make it Susan. Hopefully next time! Because a few people can no longer attend, there are now 4 slots open. If anybody would like to claim one (or more) of them, shoot me a PM asap.

Spring Lasagna, filled with asparagus, creminis, shallots, fresh ricotta, goat cheese, pecorino, and chervil with a tarragon, lemon, and goat cheese bechamel.

No worries. See you there.

The List Liz Tweaked fuzzy510 ol_ironstomach gubeen Kmango (+1?) susan xcanuck (+3) eroica (+1) Marketfan (+1)? LaShanta GennaroE Looks like it's 18, folks. I'm going to tell Chef Seth that that's the number so that he can prepare; If anybody else suddenly wants to join the feast between now and Wednesday, shoot me a PM and I'll see if it's possible. Also, if you replied as a "maybe," please confirm whether or not you're coming ASAP. Looking forward to seeing you all there. Come hungry!

As long as I get off from work, I'll be there. While I could be precocious and just say that my contribution will be "Caprese 3 Ways," I think it's a better idea to elucidate: I want to buy a giant slab of curd to make fresh mozzarella, pull a ton of the stuff right before the picnic so that it's super fresh, and use it in a caprese salad, arancini, and mozzarella sticks, all crafted as riffs on the tomato/basil/mozzarella flavor profile. Mozzarella, freshly made, eaten before spending even a second in the refrigerator, is amazing. Of course, 2 of these 3 dishes rely on the deep-fryer, so hopefully last picnic's, or another, will make an appearance. Also, Oberon sounds good, Dave. Another good Summer option would be Hennepin -- maybe a pack of that will be my booze contribution.

That was the idea, but this is more an in-general need than seeking to buy equipment for one meal. iPhone pictures just suck, and there's no point in pausing to take pictures of food if they aren't decent shots. While the camera you mention might be able to get the job done, getting the photos from film to digital isn't exactly the most convenient process. And in the end, the purpose of food pictures is to show off (or less cynically, to share), not to look at them yourself, so digital is kind of important.

Dead thread revival: I've been reading tons of CNET reviews lately in an attempt to find a digital camera that will take decent pictures of food in restaurants and won't cost a ton of money ($250 max). Dealing with low light is obviously important, as has been discussed in this thread, so I've been looking out for compact models that are noted for better than average low-light performance in their class, stabilization features, food settings, and just generally good picture quality. At the moment, this model from Panasonic seems like a viable option, but I was wondering if anybody else had some suggestions for recently released cameras that could do the job. Edit: A better question: based on the review that Leigh posted, the Sony WX1 seems like a good option. It's gone down in price, but I'm wondering (and not finding much of an answer in my searches) whether or not any new, better models from Sony, FujiFilm, etc. with a specific focus on low-light conditions have been released since that review.

Sorry! Apparently I'm somewhat blind and suffering from early senility, but only when it comes to organizing this event...mayhap my desire for Chef Seth's food, sparked each time I check this thread, hinders my ability to take care of the "business side" of it all. Whatever the case, you're in, of course - see you there!

The List Liz Tweaked fuzzy510 ol_ironstomach gubeen Kmango (+1?) xcanuck (+3) eroica (+1) Marketfan (+1)? LaShanta GennaroE So we're hovering around the 15 mark....let's at least break 20! Sign-ups will close Monday at 8 AM, when I'll be sending Chef Seth the final headcount, so that he has time to prepare.

The minute I saw this post, I knew I had to get back to Radius ASAP. Finally got up to Mt. Pleasant tonight, with chaofun and jchao tagging along for the journey through Chef Wiss' new Spring specials. The usual dishes (Mussels, Crispy Chickpeas, and the Rabbit Cavatelli) were all as great as usual. As for the new dishes... Chef Wiss' Northern Neck Farms Asparagus Salad local asparagus, warm fingerling potatoes, crispy egg, parmesan cream ($12) stole the show. Perfectly cooked asparagus -- tender, but not at all mushy -- served chilled, and lightly dressed with smooth, rich parmesan cream. The egg was fried nicely, crisp on the outside, but the yolk still runny within, spilling forth with one and adding another layer of richness to the entire dish. The warm, roasted potatoes were an unexpected addition that brought a traditional combination in an original direction, mixing things up by playing with textures and temperatures. The Organic Spinach and Leek Ravioli feta, arugula pesto ($8 half portion) was both well crafted and cooked. The pasta was just the right thickness, all the greens at work on the plate tasted extremely fresh (including the garnish of pea tendrils) and the arugula pesto in particular was addicting -- I would be happy with a bowl of that and some bread. Of the two new pizzas, the Spring Pizza spring garlic pesto, caramelized onions, english peas, fontina ($15, Small) was the clear winner: the caramelized onions offered a flavor reminiscent of french onion soup, and it worked very well with the peas and fontina to truly embody Spring. Meanwhile, the Asparagus and Goat Cheese Pizza Pipe Dreams Dairy goat cheese, local asparagus, spring onions ($16, Small) had tons of fresh asparagus flavor, but was slightly lacking in goat cheese, so although good, slightly less of the other cheese present (mozzarella? ) and a bit more of the goat would have made it even better. Dessert consisted of the Lemon Pound Cake local rhubarb, chantilly cream ($7), two generous slices of soft, warm lemony pound cake, accompanied by sweetened rhubarb puree (is that the right word for it? I'm not really sure) and a quenelle of light chantilly cream that rounded it all out, as well as the Pistachio Caramel Brittle ($3), a little sweet for my tastes, but good nonetheless. Overall, another great meal at Radius to join all the others that keep me wishing I lived within delivery range, and have me checking their web page for new specials constantly.

Ah, sorry! I even replied to your question, but totally forgot to include your group on the list. The List Liz Tweaked fuzzy510 ol_ironstomach gubeen Kmango (+1?) xcanuck (+3) eroica (+1) GennaroE So the count is at 13/14.