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dwt

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  1. yes, it's expensive. but every place i dine out now has gotten markedly more dear. lunch today at the Penn Quarter location. do yourself a favor and order the Calamares en su tinta.
  2. Yesterday, when the Nationals chances of winning their game went under water, I walked over the TSL. I've been meaning to try this restaurant ever since it opened but this was my first visit. I sat at the outside bar (glorious weather). Had a few well-shucked but otherwise unremarkable oysters. I ordered the broiled cod with roasted potatoes, spinach, and garlic butter sauce. At first the bartender said that wasn't available (only lunch fare that time of day) but he checked with the chef and was able to put in the order. I was grateful because the fish was wonderful, fresh tasting, and translucent in the middle. The spinach and lightly flavored sauce complimented it nicely. I'm hoping for a return visit soon.
  3. enjoyed several business lunches and happy hours there. food and service always solid. sad to see it go.
  4. Back in November (sorry for not posting sooner) we had a nice lunch at nalusurfbar.com. I was pleasantly surprised. I think all in our party of 5 ordered tacos, so we didn't go deep into the menu, but everyone was pleased with their meal. Choice of beers on tap was limited but good (of course they had one or two Dogfish brews) and the cocktail list was decent. We also dined at the Dogfish restaurant that week and the food there is fine for what it is, but if I had to choose between the two, I think I would opt for Nalu.
  5. happy birthday, mark. glad you got to enjoy la chaumiere, one of my all time favorites.

    1. Mark Slater

      Mark Slater

      Thanks. After a year of lockdown, it was fun. 

  6. Lavandou -- excellent frites and creme brulee. I don't recall tartiflette being on the menu, but it's possible.
  7. I was a semi-regular at the Dupont location. I remember, first and foremost, Sam, the bartender. He was smart, funny, and chatting with him was so much fun. I believe he was employed at the last incarnation in Adams Morgan. I never met Ann but Sam introduced me to Johnny one night and my impression was of a warm-hearted, intelligent person who enjoyed running the business. The food was consistently good: the oyster program, mussels in red sauce, grilled rockfish, and those crab cakes. Yes, they were the size of sea scallops and expensive, but I don't think I've had a better crab cake anywhere. Remember the aquarium behind the bar? It's silly, but I'm still tickled by the beer taps underneath the tank. Other than a single visit for lunch at the Capital Hill location, it's been a long time since I patronized Johnny's. Nevertheless I'm still sad that it's gone.
  8. Why not use our local wholesaler/now retailer too: ProFish.com. They have king and snow crab legs. And they recently added stone crab claws.
  9. Alas, another fail. No, not pizza this time. I made meatballs in tomato sauce and they were dry. I'm not willing to do a forensic analysis by digging through the garbage can to find the ground beef label, but I'm fairly certain that I pulled a leaner pack of ground beef from the store than I'd intended. After all, the 80% lean is right next to the 90%+ in the refrigerator case at our local WF. Next time, double check. At least my two dining companions were kind enough to pronounce them good.
  10. Hey, tell him to keep it going. I've grilled outside with snow on the ground -- manly, eh? Granted it was the gas grill, not charcoal. Halibut was on sale at WF so that's what we had last night, sautéed with lemon/caper/butter sauce. Sides were buttered orzo and fresh green beans. The fish and orzo were fine but the beans were not so good -- fatter, tougher, and not as sweet as they have been lately. I guess the peak season has passed.
  11. My experience is the opposite. Ever since I watched a Jacques Pepin video in which he demonstrates making leek and potato soup, I've been comfortable dealing with leeks (just search his name and "leeks" on google or youtube -- there is a treasure trove of excellent JP videos in cyber space). As saf said, dealing with the fennel core is a pain. Last night was "Stracotto alla Fiorentina." I've made this simple Italian pot roast many times over the years. It's a homey, comforting dish that even I can't get wrong . The recipe is from one of my favorite cookbooks, Pino Luongo's "A Tuscan in the Kitchen." I always think of it as a cookbook that treats you like an adult -- no measurements, just a list of ingredients along with cooking instructions. To go with the stracotto I prepared fresh fettuccine with butter and parsley, and Swiss chard sautéed with oil and vinegar.
  12. saf, that's one awesome post and thanks for the pointer to the lasagne recipe -- it sounds really good. Pat, I love fennel but find it hard to cut up (dice or slice). Do you, or anyone else who wishes to chime in, have a technique you can recommend? Or do you just struggle through like me because it's worth it?
  13. Thanks, reedm and KeithA for chiming in. It was lonely out there on pizza dough island. I will definitely look into your recommendations. I did have success, once again, with Anthony Bordain's roast chicken from his Les Halles cookbook. Even I can't mess that one up 😁. That was our Sunday comfort-food dinner and we'll have it reheated tonight. Last night was mediocre Chinese takeout.
  14. Last night: YAPDF. No, not yet-another-digital-document format, but yet-another-pizza-dough fail. My learning curve is, at best, flat. Last time I incorporated too much flour. This time the dough wasn't pliant and I was unable to stretch it to the requisite 12" per pie. I need a pizza dough diagnostic diagram to figure out what went wrong. If you're of a certain age and into cars, something like spark plug reading guidelines -- if it's black, the carbs are too rich; if it's white, too lean🤔
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