RissaP

Being a newbie, I just noticed I’ve been upgraded to “clam”. I’ve never been referred to as “shrimp” before.

I'm usually cautious to try when I see wines from New Mexico, or Texas or Mexico, for example. But I do get curious. The Gruet wasn't great but not too bad either. However, for the mock opening, they only had 1 sparkling wine available and about 4 each of whites and reds.

Went to the mock opening of Hank’s Oyster Bar. They will open to the public on Wednesday, May 18th. To start, they will be serving for dinner only from 5:30 to 11 PM. They will offer brunch on Saturdays and Sundays from 11 AM to 4 PM. The restaurant looks like a neighborly, fun and casual place; the dining room has a feel of a “newer” Bistro Du Coin, not much of a bar area though for hanging out with a big group of people. Simple décor but loved the exposed bricks. They also have a small sitting area outside. Colossal Shrimp Cocktail served in shooter glasses Kumamoto Oysters on the half shell with Mignonette Fried Ipswich Clams with Aioli Squid with olive and capers (perfectly cooked, tender, moist, juicy) with minced olives and capers, great sopping the bread with. Good ol’ battered Fish N’ Chips, crispy but tender in the center, chips were actually homemade fries in which Chef Jamie Leeds said she is still experimenting with the “right cut” Grilled whole Sea Bass studded with thyme and lemon zest (moist and tender) Crispy Onion Rings were also lightly battered All fried items were not greasy, though some items you’ll need to salt to your taste. They readily have on the table salt in small glass bowls and malt vinegar. They ran out of Crab Cake Fritters, Scallops and Lobster Rolls. They also did not have desserts available yet. Oh well, I know what to try next time. I did not eat all of these by myself; I try and share with friends… The wine list has some interesting selection. Whether it is sparkling wine from New Mexico, Sauvignon Blanc from South Africa or Torrontes or Malbec from Argentina, all pairs well with grilled or fried foods. If you are looking for an alternate meal to Johnny’s Half Shell, this can be an option.

Chef Jamie Leeds had left 15 Ria a month ago. Her own, Hank's Oyster Bar, is slated to open on May 15th. It's a cute bistro-looking place in the corner of 17th and Q Streets. I'll be trying it real soon. Wishing her well"¦.

I do have a cooler and an abundant supply of ice I can bring.

The last time I dined at Komi was when they use to offer lunch; my instinct told me to go to Komi (well, fellow DR.com tempted me to revisit this cool and aesthetically appealing place). Looking out the window, with a view of 17th street, felt like being somewhere in the neighborhood of Philly. My friend and I opted for the tasting menu. Admittedly, I perused mdt’s recommendation, but alas, they change their menu frequently that I wasn’t able to sample Chef Monis’ house made charcuterie. Instead, I left it to the chef’s recommendation: Malpeque Oyster with crème fraiche and caviar Salmon Tartare, avocado, surprisingly with pine nuts which I love, another rendition wrapped in smoked salmon topped with raw quail egg yolk on crisp fennel seed crackers, red wine-mustard reduction Blue Fin Tuna with foie gras, mosto oil, chives, and micro basil MY FAVORITE because of the complex flavor that just tasted so good together: Speck-Wrapped White Tuna (cooked perfectly med-rare) wrapped in crispen prosciutto, ferro (which reminded me of barley) cooked with pine nuts, nicely diced zucchini squash, red onions, truffle oil with a hint of vinegary-smokey-sweet flavor I loved and creamy diced apples. Perfectly cooked quail stuffed with figs and foie gras on a bed of fava beans and Hen of the Woods mushrooms Succulent roasted pork belly with brussel sprouts, white beets and bacon Cheese course (of course I don’t remember all 7 of them) stinky but good cheeses; my favorites were Mobay, American made after Morbier, 2 layers separated by a strain of ash, one layer with the sheep’s milk, the other cow’s; and the goat cheese interior, creamy-oozy, runny on the outside, d’Alsace. Desserts: creamy mocha pudding served with fresh doughnuts; the other, strawberries wrapped in crunchy phyllo with light fruit syrup and chopped pistachios, a nice ending to cleanse your palate. Food was clean and simple, just the way I like it. It was beautifully presented on chic white china. Menus that are small, but offer enough different items can be good as it assures fresh ingredients. Wines went well: our server suggested, and kindly offered a taste first to see if I like it, a glass of Tocai Friulano, Fruili, Italy to start, lovely floral bouquet, medium-bodied, clean tasting, off-dry. We then ordered a bottle of 9th Island, Pinot Noir, Tasmania, Australia, 2004. It was a bit too light-bodied for my taste but with herbal hints, cloves and cherries, it was a good in between our mostly fish and white meat courses. With the cheeses, Li Veli Negroamaro, Salento, Italy, 2002, heavy-bodied with hints of vanilla and chocolate—yummmy! Service was attentive, knowledgeable, gracious and accommodating. We certainly enjoyed our time.

That's certainly the Mark Slater I know!

The best source in the area that I know of comes from Crisfield, MD. Wish I could drive there and sample those that come "fresh from the boat".

I find it amusing when I encounter people ordering soft shell crabs without having the slightest clue what it is. Some people actually think it’s some kind of crab cake dish or the hard shell type. REALLY—I’ve seen people ask for it to be boiled (do they really know how awful it would taste plainly boiled?) or try to pick on the meat inside with their bare hands as if it were hard shell crabs. I love soft shell crabs and for me, the only 2 best ways to prepare these crispy crustaceans is to lightly batter it and deep-fry or to simply sauté in butter. Soft shell crabs are only at its best when in season. Beware and I’ve seen it in menus, too, when restaurants offer it or in supermarkets in the dead of winter! It’s gotta be frozen.

Count me in, hillvalley. I'm thinking of bringing marinated pork bbq and maybe something else. If you think we have too much bbq stuff, I'm open to bringing other alternatives or suggestions. I think the company will be SUPERB!

You should have seen the look of my friend's face--that's exactly how he worded it! He was just amazed and flabbergasted! With good food and good company--I can eat! So I was like this , and not like this

I second Carl’s Frozen Custard in Downtown Fredericksburg, VA. There’s nothing like a real “mom ‘n pop” place like this. If you happen to be on a road trip due south, it’s definitely worth a stop. It’s not that far off from 495.

I’ve been curious about the café menu. Finally went to try what everyone was raving about. Though my friend was astonished I ordered the way I did, I plunged right into ordering hot dog as my first course with Macon-Lugny Chard; middle course was cheeseburger; entrée was the roasted chicken matched well with Les Gaillards Grenacha. Delicioso! Nothing that reminded me of old fashioned comfort food. Just good professional cooking done perfectly no matter what it is!

Unfortunately, I’ve only been there for lunch. Time to head back soon for dinner this time.

Rain or shine I guess anything goes, right? Maybe we should bring some sports gears for volleyball? rugby? frisbee?—anyone? It should be fun! Not sure yet of what to bring either. We’ll see, as it gets closer.

I was just there last Sunday and was interested in trying Volnay, but instead was geared towards a Chambolle-Musigny. Boy, the food and wine were a heavenly revealing experience! It made me think—hmmm, I can have this everyday!

Washington’s Top Japanese Restaurants: The Omakase Case In today’s Entertainment Guide, Tom Sietsema wrote about 3 Japanese restaurants in Washington, D.C. area: Sushi-Ko in Glover Park, Kaz Sushi Bistro downtown and Makoto on MacArthur Boulevard. Some people ask about where to go for sushi. If you’re looking for top-notch places, these are my absolute favorites. Each are definitely unique to it’s own style. Tom S. certainly captured it exactly for what it is.

Don Rockwell ROCKS!!! He writes with passion and conviction. I wish I have more time to get out there and eat like you do. Congratulations, Don, you're the man!

I do have plans on the 15th, so my vote goes for May 22nd--unless something else comes up.