Lori Gardner
-
Posts
336 -
Joined
-
Last visited
-
Days Won
4
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by Lori Gardner
-
had a lovely dinner last night at 8407 in celebration of my mother-in-law's 82nd birthday. My husband and I shared tempura fried goat cheese stuffed pappadew peppers with chive puree and toasted sunflower seeds. These were very lightly fried with the perfect amount of heat (both temperature and spice). The sauce wasn't excessive, but I wanted to soak up every last drop on the plate. My entree was red curry seafood stew. I was not in the mood for anything heavy or fussy, and this dish perfectly fit the bill. I asked our server who the current chef is and he wouldn't say. Apparently they aren't prepared to name him until he transitions the menu to reflect more of his own cooking. I actually guessed who it is, but I won't reveal it. Clearly the restaurant isn't ready and the server actually asked me not to say anything- not even knowing that I blog, tweet, and participate on this board. I can't imagine that they won't announce who it is shortly, as it should be a draw- assuming I guessed correctly. -
I ate there a few weeks ago. I am not the best judge because I am not such a fan of Ethiopian food- I really can't stand injera. But I had a vegetarian sampler and thought the flavors were good. I went with some colleagues who really enjoyed it. I agree that it's not a destination, but it's fine if you're in the mood for Ethiopian and you can't really lose with the deal you mention.
-
I am happy to say that I did end up getting in. I expended a great deal of energy anxiously awaiting a call, email, something. when the call came it definitely brightened my day.
- 169 replies
-
- 2
-
-
- Capitol Hill
- Eastern Market
- (and 5 more)
-
I was at Range a couple of weeks ago with the specific intent of sitting at the bar. We were told this only applied to the seats surrounding the bar and not around the cooking stations. There aren't that many seats at the bar and we had to stand around waiting for awhile and my husband ended up standing for most of the meal. I am not sure what the deal is with the seats around the cooking stations. Perhaps we were misinformed?
-
I never got a follow-up email, so that's a really bad sign. am so disappointed if indeed it is sold out- which very well may be the case. I emailed as soon as I saw it on this board, but not sure how long after it was announced. If anyone with a reservation has to cancel, please consider your fellow members of this board before you throw it back to the restaurant.
-
I have not heard back and am distraught! have been checking email throughout the day.
-
I am hoping to go to this as well. I loved Suna! I just ate at Michael Voltaggio's Ink in LA. He wasn't there, but the food was fantastic. I would be thrilled to have an opportunity to enjoy food from this illustrious group!
-
I asked about how often the menu will change and was told seasonally, so I will definitely go back in the spring. I agree about not wanting to return for the same meal.
-
I have to join the chorus of those who are on here almost daily- including while on vacation. I don't always add to the conversation - -particularly if I don't have anything of note to say- but I always want to see what others are posting. On a couple of occasions Don has personally encouraged me to post more often and while he shouldn't have to do this- it has served as a reminder for me to do so. I am making it one of my New Year's resolutions to join the conversation more often!
-
Thanks, Edan. I hope I can quote you on that (actually I just did).
-
My husband and I dined at the bar tonight because I just didn't want to wait until we have reservation a full month from now. I look forward to working my way through the cocktail list on future visits. Lots of interesting options. I had Mexican Warhead with mezcal, roasted apple, strawberry, vinegar and apricot. It really packed a punch! I was absolutely wowed by the kimchi linguini with scallops, uni, and nasturtium. Beautiful, and flavorful, and possibly addictive. I think I could eat this dish every day. The brussels sprouts were also quite good. My husband loved black cod with barbeque hazelnuts and sorghum. The only problem is that he doesn't eat meat and there were clearly bits of bacon in the sauce (doubly bad since he keeps Kosher). Oops. We had Margherita pizza and it was fine but nothing special. The crust was good but the sauce was somewhat bland. Other pizzas on the menu looked more interesting but all had meat and we were discouraged from ordering them with a major component removed. On my next visit I'll definitely have to venture over to the wood grill portion of the menu.
-
My newest review is titled "Suna...not later" about the intriguing new Suna on Capitol Hill. I've included a quote from a conversation on this board, since it gave another perspective on the one dish that I didn't really like. http://beenthereeatenthat.net/2012/12/suna/
-
I made a reservation on Open Table and was trying to change it, with no luck. I finally posted something on their Facebook page. Someone from Range did respond and changed my reservation. So until they open and list a telephone number, I recommend Facebook.
-
they will not seat you unless everyone in your party is there. Someone can get in line earlier but if you are not all there by 5:30 you will lose your spot.
-
Actually, I've had mussels where the favor is masked and I can tolerate them. Not so much, if there isn't something to distract me from the true flavor. I do love turnips though.
-
went to Suna last night and highly recommend it. The atmosphere is low-key- no bells and whistles, just rustic woodsy charm. The small space feels exclusive, and one could feel at home in jeans or dressed up (there was a group in tuxes and gowns). I like the concept of the four or eight course menu. It's easy on the kitchen and this way they can offer some very special dishes and keep the prices reasonable. (8 courses for $78 seems like a bargain these days). My favorite is the first course: root vegetable raw, pickled and candied with arugula granita and brown butter. This is a wow dish, with flavors that become more complex with every bite as you delve deeper into the dish. I also loved the guinea hen cited above by jbittnerpilar. The hen is moist and there is a crispy piece of skin on top. and confit on the side with farro and bulgar wheat. Great flavors! Dashi custard with scallop, sea bean, and pickled mushrooms is another innovative and very tasty dish. There is only one dish that I really didn't care for: the shellfish course with mussels, Peruvian purple potato dumplings, and a nori cracker. It's just too fishy for my taste and I thought the dumplings lacked flavor. My son is a vegetarian and he was there a few nights ago and enjoyed the four-course tasting. He thought there was plenty of food. What I like best about Suna is its lack of pretention. The emphasis is on showcasing great ingredients rather than putting on a show. The focus is on the plate, where it should be. (I stole this line from our server, but I was thinking the same thing). I would go back in a heartbeat when the menu changes (which I am told will be seasonally). What a great addition to the DC dining scene!
-
I agree with comments above that donrockwell.com is an extremely valuable site that I refer to almost daily. Don has been generous in helping me as a newbie on the board and as a blogger. Frankly, what I find disturbing is Eric's comment about "unfunny newbies who don't know much about food." I already feel self-conscious whenever I post on the board, because I would put myself in the category of a more of a lightweight when it comes to actual food knowledge. I like food, I write about food, but it's more about sharing experiences rather than details about everything I eat or drink. This board should be an online community for all who care about food, and not just those who possess the greatest knowledge. Don- I join the chorus of those who are grateful to you for what you do. Keep on doing it!
-
I had dinner at DGS last night. My favorite dish was the kasha varnishkas. My grandmother used to make this dish- but not like this. I appreciate the reinvented version which incorporates Middle Eastern accents and a lot more flavor. The Reuben was good, although I wished I had ordered a straight up pastrami sandwich so I could appreciate the flavor of the meat a bit more. I liked the fries, but a sprinkle more Zatar would have made them even better. The babka bread pudding with cinnamon ice cream is a perfect ending to the meal- another nice twist on a standard Jewish dish. And it's plenty big to share. I'm eager for another visit- some of the salads sound great. Who can resist tongue or gribenes on a salad? Not me!
-
Recent dining in DC outings have included two restaurants that share a similar down-home vibe along with great food. No ifs, ands, or butts...Izakaya Seki knocks me off my feet: http://beenthereeatenthat.net/2012/11/izakaya-seki/ and Seriously good Vegetarian at Thai Xing: http://beenthereeatenthat.net/2012/11/thai-x-ing/
-
I thought the sketch could have been funnier- wonder if they pulled it because it wasn't funny enough or if they thought not enough people would get it. I've mentioned the NYT review in conversations with a number of people and about half aren't really sure who Guy Fieri is. I am shocked to learn that there are people who don't watch The Food Network.
-
I love this analysis of the review: http://everydayforever.org/2012/11/14/1048-words-about-pete-wells-and-guy-fieri/ Here's an excerpt: what Pete isn’t saying in his review is what you might get on a surface read: “Ha ha, Obviously Shitty Restaurant is obviously shitty.” What he’s saying to Guy (and can we pause for a moment to acknowledge the rare successful deployment of the open-letter format in this review? If nothing else, Pete Wells, you are a champion for that) is hey, dude, no one is expecting Le Bernardin here. No one is even expecting Shake Shack. But Guy Fieri is the champion of the terrible-wonderful, he is the guy who lifted the veneer of shame from the chili-cheese-bacon-slaw-dog and taught us—not the “us” that is the five thousand of us who read food blogs and debate the relative merits of different types of hipster vermouth, but the “us” that is, like, actually everyone in America—that you can get your fix of soul-satisfying, sort of intimidating, deeply wonderful, calorically-dense, artery-freezing food without having to go to a soul-sucking chain restaurant.
-
There was a post on Seasonal Pantry's Facebook page that they had a reservation available for tomorrow night. When I called, the opening was gone.
-
I called Seasonal Pantry earlier today to make a reservation and ended up having a conversation with Dan O'Brien about the controversy. Let's just say that his comment was completely taken out of context. He doesn't want to be quoted on this, so this is all I will say. I wish he would do an interview or make a statement to bring the facts to light. Instead he just wants to move on. Let's all give him a break. I've been wanting to try the restaurant for some time and now I am more resolute than ever to make that happen.
-
this place has completely fallen off my radar. sounds like it may be worth another shot? I'm often looking for decent food at Rockville Town Center.
-
A couple of recent posts that I invite you to check out. My interview with Top Judges Tom Colicchio and Gail Simmons is here: http://beenthereeate...d-gail-simmons/ If you are heading to NYC, here are two fine options for Italian food- Rosemary's in the West Village and Rubirosa in Nolita. Rubirosa has seriously good pizza! http://beenthereeate...s-and-rubirosa/
