dwt
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Thanks for the good advice my friends. @Monavano, I took your suggestion and started the oven high then cranked it back. The meat turned out well, with a mahogany-colored crust on the outside and nice flavors from all garlic, capers, lemon zest, black pepper, sage and rosemary crammed into all the crevasses. @zoramagolis, yes, there is no better way than a thermometer. Unfortunately, I had destroyed about 3 of them (please don't ask how) over the past year or two and didn't have one on hand (well, I do have one of those crude digital ones that look like a big fork and puts two big holes in the meat), so I was looking for an estimate when to start the roast in order to have it done by a particular time. About an hour into the roasting, it dawned on me that Whole Foods was open so I made a quick run over and they had one Good Grips meat thermometer left -- problem solved!
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Hello and happy new year, Monavano. Yes, I will be browning it first. Your suggestion of starting in a hot oven then lowering the temperature is called for in may recipes I've read. Is that a substitue for the browning step?
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I've had great success in the past with Judy Roger's mock porchetta recipe from the Zuni Cafe cookbook. She calls for a 2.5 - 3lb shoulder (tied up) and says to roast for 2.25 - 2.5 hours @ 350. I wound up with a 5lb roast this year. Should I really extrapolate her 50 minutes per pound cooking time out to over 4 hours? Any help on this will be appreciated. All of my cookbooks are in violent disagreement with each other on cooking time and method, and most only cover standing rib roasts of pork.
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I have to confess that my palate is not finely tuned enough to appreciate the finer subtleties of sushi rice. I do know when it's bad, I recognize the correct mouth feel, and I'm cognizant that the individual grains of rice should be barely held together and not fall apart when handled gently. For me, sushi is at least 75% about the fish, with the rice in a supporting role. And just as really good oysters don't require any adornment, good sushi needn't come in sight of soy sauce.
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Recently went to Sushi-Ko Chevy Chase for the first time. Our go-to local place is Matuba in Bethesda. After having a markedly better sushi experience in NYC (not in a particularly notable establishment), we've been looking for an upgrade locally, hence the Sushi-Ko trial, which didn't cut it. The nigiri were no better than anything we've had at Matuba and the prices were higher. It didn't help that we were seated at the equivalent of the family thanksgiving dinner kiddie table -- a souless room down a few steps furthest from the entrance.
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Thank-You Dinner for Business Colleagues Coming from Fairfax
dwt replied to Soup's topic in Help Needed
Indicating the size of your party might help folks with their recommendations. -
I agree with Barbara. We went for dinner tonight and I don't think anyone should be put off by the chef's departure. I've enjoyed Pedro's food and I'm sorry to see him go. But the kitchen staff is perfectly capable of executing the menu items for which 8407 is known. We had the baby greens salad, soup of the day (vegetarian lentil), bronzino and duck breast (see the menu on their web site for details). Everything was very good -- no disappointments. Going forward, i wonder how the restaurant will evolve under a new chef but, for now, everything is copacetic. After all, you still have Nancy, Richard, and an solid wait and bar staff taking care of business.
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La Chaumiere, Classic French Cooking in Georgetown
dwt replied to Audrey2025's topic in Washington DC Restaurants and Dining
Lunch here yesterday was wonderful. I can't resist the quenelle de brochet, which I ordered as an appetizer -- didn't leave a drop of the lobster sauce behind, cleaning the dish with a slice of good baguette. Tried the tripes a la mode de Caen for the first time -- one of the best stews I've ever had. SO's mahi mahi with lemon-butter sauce, smashed potatos, carrots and baby bok choy was cooked perfectly, the center of the fillet just a touch on the pink side. This is still my go-to spot for French comfort food when I want something a little more haute than bistro fare. -
We had dinner at Grapeseed for the first time last Friday. It was a last minute decision due to some uncertainty about our plans for the evening, so we did not reserve a table and did not partake of the special DR tasting menu offer, though we hope to in the future. Very surprised that we could walk in at 8 on a weekend night and secure a table. We had a nice seat in the front room by the windows and thoroughly enjoyed our food and suggested wine pairings: semolina-crusted oysters, arugula salad, field green salad, risotto, and cod. And as if the food weren't pleasing enough, we were surprised and delighted to see one of our favorite restaurant people, Mr. Patrick Forest, late of 8407 and Mealey's Table. He is now Grapeseed's GM and wine program director. Looking forward to our next visit.
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In my humble opinion, yours is the most intelligent post I've ever read on this forum. And with that, I'm done. Thank you, Anna.
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Wow! A tripple smack-down on my soup pouring comment, including one from the big kahuna himself The three comments were reasonable but not severally or as a whole sufficient to change my mind Let's bring this back to Ripple. My post may come across as more negative than I intended. I encourage folks to give this place a try; I don't think it is likely to disappoint. Logan Cox has an admirable track record of turning out great food and deserves our patronage.
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Had dinner at Ripple last night. Agree with previous comments about small portions. I believe the trigger fish fillet I had as a main was only about 4 ounces, though it was accompanied by 2 medium-sized shrimp which made the protein quotient more reasonable. I was actually OK with the portions on this visit because we'd had a substantial lunch earlier in the day. But under normal circumstances, I probably would have wanted something more substantial. Started with the "rouge pumpkin soup, charred eggplant, cipollini, pine nuts" (it's officially fall) which had nice flavors and contrasting textures. But I don't get the silliness of having the solid ingredients in delivered in bowl into which the server pours the liquid at the table -- yet another trite food trend that needs to die. Agree. Generally an enjoyable dinner with competent service, good flavors, but nothing awe-inspiring. I probably had high expectations from previous dinners at New Heights when chef Cox was there. We might give it another try, but it's awfully hard to walk past the Palena Cafe on the way.
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Had the taco combo at El Verano Taqueria last Saturday and thought it was the best thing I'd ever eaten at a ball park (faint praise) and probably a good deal healthier than many of the more traditional options. The meats were decent (no rubbery beef or dry pork) and the corn tortillas are a nice touch. But on the whole, we prefer to attend afternoon games (the rare 4pm Saturday televised games are ideal) and head up to 8th Street or Penn. Ave. afterward for something decent to eat.
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Agree. When I read the name of this thread I immediately thought of La Chaumiere and not, though I love the place, Bistro D'Oc. Perhaps if the thread were titled "traditional" rather than "classical" the two types of establishments could reasonably coexist on the list.
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Visited Ren's for the first time today for lunch and was very pleased. Had the shoyu with egg and seaweed added to the mix. The broth was good today, not greasy or too salty and the egg complemented the broth nicely.
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I've had good luck with the Wheaton Seafood in the Buff. I usually go around mid-day on a Saturday and get a dozen of the largest they have, which are always freshly steamed, never re-heated. The crabs are nicely seasoned and they do a good job of packing the order to go. We eat a few for lunch and pick the rest to make crab cakes later in the week.
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Osteria I love this place. If there is anything like it in DC, please let me know. The combination of a casual and attractive dining room, good food (wood-grilled or roasted meats/fish, excellent pastas), an exemplary Italian wine service, really floats my boat. And this place gets it with regard to the Italian style of dining, with portions that are conducive to consuming app, primo, seconda, dolce courses without over-indulging. I can't say enough about the wine service. We had an extensive discussion with one of the two someliers on duty and his choice in response to our expressed tastes was spot on: a 2008 Eugenio Bocchino Langhe Nebbiolo that was heavenly and, without the somelier's guidance, I would never have chosen on my own. When next in Philly, we must break away from Osteria and try another of Vetri's venus. I'm especially keen on sampling Amis.
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Oh, my. Knowing that you live close by, I'm surprised that you hadn't visited 8407 until recently. We had a wonderful dinner there last night. I must witness for the salads this time. Salad is usually an afterthought for me. If I'm ordering a main that's low on the plant matter quotient, I feel compelled to have greens as an app. But the salads at 8407 have consistently been a pleasure unto themselves. Last night, I had the arugula with blue cheese, apple, walnuts, and duck prosciutto -- fantastic. All the flavors combined into a savory harmony that I could not have imagined. My companion was equally enamored with her salad of field greens, feta cheese and pomegranate. The mains were very good too -- duck confit for me and the crab cake for her. We also enjoyed Black Ankle Vineyards (of Mount Airy, MD) 2008 Rolling Hills. It was round, smooth, just short of lush, not overly fruit-forward. I believe Fenwick Beer & Wine carries it. I'll be looking for it next time I'm in the store. We are both old enough to remember when MD wines were jammy, coat-your-teeth, over-priced disasters. This wine was astonishingly good.
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Yes, they are in Reston's "Tall Oaks Village Center," which at the intersection of Wiehle Ave. and North Shore Dr. I've been a few times for lunch, thought it was OK, but I'm not well acquainted with authentic Chinese dishes. My Chinese colleagues are happy with the food -- they do the ordering for the table.
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Thanks to Ericandblueboy and Scott for writing about this place, otherwise I would not have found it. I've been twice for lunch, both times for Pho, and I've been very pleased. The Pho has been good, the staff nice, and the interior is cheerful with a pleasant color scheme and lots of big windows to let in the sun. PNM and the Herndon Pho 75 are equidistant from my office. PNM will henceforth be in my regular rotation and I doubt I will ever go back to Pho 75 again.
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I'm no expert on the subject, but I thought the Cuban sandwich that Adega in Silver Spring has been offering as a special was very tasty.
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Two people can dine here relatively inexpensively. Those salads are fairly substantial, so the two of us typically split one of those and a pie. A couple weeks ago, I dined solo. Along with a salad, I had the cotto e funghi panino, which was delicious and filling. I couldn't finish the salad and took half of the sandwich home. Oddly, I was told that they don't serve panini after 6, because it interferes with the kitchen's ability to keep up with pizza orders during the dinner crunch. Though I placed my order close to 7, they made an exception. And the server commented that the menu really should mention the time limit. I agree with many of the criticisms mentioned above, including the lighting at the bar and that the pizza oven is likely not hot enough. But the quality of the ingredients and the fact that the place is close to home will keep me coming back when I have a pizza craving.
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Had the gazpacho last night -- delightful. Ranks among the top 3 I've had. Tom Meyer makes wonderful soups and I think the food overall has improved since his return.
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I've been visiting Pomme at least once a year over the past 5 years and have always enjoyed the food and relaxed atmosphere. Gerard Gasparini is a wonderful, warm-hearted host, who often strolls through the dining room to chat with customers, both regulars and newcomers. I was last there in early May. I did not see Gerard or his son, who usually works along side his father. But the food was much the same as was the front-of -the-house staff. Based on that visit, I would still recommend Pomme. But I wouldn't describe it as "upscale." I suppose it is comparable to Bistro Lepic, Lavandou or, perhaps, Bistro Bis. What comes to mind as an upscale place in the area is Palladio at the Barboursville winery (http://barboursvillewine.net/winery/palladio-restaurant). I've not had a chance to try it and I suspect it will be difficult to reserve a table for Friday night.
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We had an excellent dinner at 8407 last night and we are so pleased to have Chef Matamoros back in action. We've missed Nicaro but 8407 is going to be so much better. FIrst off, the dining room is handsome and comfortable. Tables are nicely spaced and I believe folks won't have to lean in to hear their dining mates even when the room is full. We weren't adventurous in our food choices but were exceedingly pleased with the dishes we ordered. I had the classic Caesar and the SO had field greens with tarragon mustard vinaigrette -- both really good. SO had gnocchi, previously on the menu at Nicaro, and reported that they were every bit as wonderful as when she'd had them before. I had the mushroom-encrusted halibut -- took one bite and had to set my fork down in amazement. It was the best prepared piece of fish I'd eaten in a long while, and I eat a lot of fish. Service was friendly and efficient. I don't recall the name of the young man who waited on us, but he was friendly, engaging and at the same time non-intrusive. We were also glad to see that the charismatic and entertaining Richard is waiting tables here. We'll be regulars at 8407.