hmmboy
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Everything posted by hmmboy
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http://www.dailymail.co.uk/news/article-10...w-research.html
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If we're talking retail I've alwys liked the breads (particularly the seeded rye and challah) and rolls (especially the killer onion rolls) at Breads Unlimited in the Bradley Blvd shopping center -
I have to mildly dissent Rocks. I think the bread from Panorama Bakery in Alexandria (served at Central, among other places) is excellent. Also, I love the Pain de Campagne sold at Whole Foods - it is par baked locally (can't remember the name of the bakery, though I can dig it up if someone wants to know) and finished off at the market locations. I'm not sure if any local restaurant is using it. Interestingly, Whole Foods has, to my taste, the best bialys in the DC area. Mind you, they are not going to make you forget Kosar's on Grand St. in Gotham, but they are far better than the pathetic discs normally seen in these parts.
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I don't believe in sacred cows. And, again, Heather is certainly entitled to express her opinion - I have no doubt it is unbiased. But, as I wrote earlier, I have dined at Palena over 100 times and, like Rocks, I have NEVER had ANYTHING that was "inedible" or "terrible." I'm sure I've ordered that fry plate over 50 times and while sometimes I might prefer that the lemon slices were thinner or crisper there has never been one left over. Also I can understand that the expected caliber of cooking can contribute to the level of satisfaction or disappointment, but I fail to see how it has anything to do with a qualitative assessment. If something sucks - it sucks - whether its from the French Laundry (and i've had dishes there that sucked) or the corner dive bar. And if something is great - its great - even if its a hot dog from a street vendor. Would that "terrible" soup have been "good" if it was from the diner?
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Heather is entitled to her own opinion and I will admit we have very different palates. I LOVE Central's fries - she does not. But fries are so subjective, thin vs thick, crispy vs limp ( I also love Palena's fry plate and, along with Rocks, bemoan the loss of the "limp" version), etc. Roast chicken, however, is another story. When I try a restaurant for the first time, if there is roast chicken on the menu I order it - pretty much without exception. I seek out roast chicken of note around the globe when I travel and have had many fabulous versions including the famed roast Breton chicken at L'Ami Louis in Paris. I have had the roast chicken at Palena over 100 times. With all respect, it is neither "good" nor "overated." It is, if anything, underated, and, without question, the best roast chicken I have ever tasted, or likely ever will - full stop.
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Its one thing to want to sleep with Paris Hilton, but I'd really prefer not to read about your sex life here
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DR.com dinner at the Tasting Room at Restaurant Eve
hmmboy replied to Walrus's topic in Events and Gatherings
I am not going to be able to make this dinner but I would confirm what Ann just said - the kitchen is on fire. We ate in the tasting room last night and it was the best meal I have had in 2008. From start to finish everthing put in front of us (5 course tasting menu with my guest and I each ordering a different dish for each course) was totally sublime. Kudos to Chef Armstrong for a spectacular dinner, and to Todd and our servers for their flawless service. -
An absurdly delicious bottle of 1985 Krug enjoying a stunning September evening on the rooftop of my friend's NYC condo before taking in my last game at the current Yankee Stadium. And at Scarpetta afterwards a perfect bottle of 2001 Domaine de la Mordoree Chateauneuf du Pape Cuvee de la Reine des Bois. That is as good as red wine gets.
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Went last night before the David Byrne concert (which, btw, was off the charts amazing). Dinner was good, though I found out midway through the meal that the chef was in Italy on his honeymoon. Perfect heirloom tomatoes with a touch of gorgonzola and a light basil dressing that allowed the showstopping flavor of the tomatoes to dominate. Grilled calamari - just rings and charless - but flavorful sitting in a pool of herbed olive oil with crispy carrot slivers on top. Antipasto plate consisting of excellent Parma prosciutto, cerignola olives, which I adore, and thinly sliced grilled zuchini - would have liked to have seen a couple of other housemade items there. We then shared 2 plates of housemade pasta - a somewhat flavorless linguini and clams (white) and a delicious (albeit slightly overcooked) tagliatelle with chicken "friccasea," beet greens and walnuts. We had the Roman fried chicken (with fried zuchini and peppers) as a finale - not bad but I don't think I would order it again. The place is huge and lovely. The Enoteca section is casual and the table-clothed Osteria section a bit more formal. We ate in the Enoteca section and were given the option of ordering off either menu. Impressive Italian wine list - I'd guess at least 500 offerings - and fairly priced. Over 40 wines by the glass - we tried 4 and one was slightly oxidized (they use a verre du vin preservation system). Not particularly busy - I'd say maybe 1/3 full, but my guess is it gets busy on weekends. Right across from Charleston and a good option if you are dining in the Harbor area. I would definitely go back if I found myself in that hood. The tagliatelle alone - al dente next time - is worth the visit. But I will probably experiment more with the Osteria menu on my next go round.
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The baba was priced like all desserts at $12. The prices at Adour were, IMO, very reasonable for the quality level. A 3-course meal, excluding wine, for $60-80. And I'm almost sure the 5 course tasting menu was $125 or less.
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Had an exquisite meal at Adour last night. Greeted warmly by 3 front door lovelies and the charming and gracious GM - Mariana. Started with the tastiest gougeres. Among other early highlights shared by the 4 of us - a spectacular warm corn soup,a perfectly composed and dressed lobster salad, and a pristine plate of hamachi - all complimented by a 2007 Yves Cuilleron Condrieu La Petite Cote (suggested by Ramon, as cordial and helpful as ever). The seared foie was slightly overcooked but still terrific with the 1991 Chateau D'Yquem that showed up. The gnocchi were unusual and wonderful, and strangey reminded me of my grandma's cheese blintzes. The filet /shortribs combo - fork-tender and very flavorful - was the perfect match for the regal 1998 Chateau Haut Brion that my friend/benefactor wisely insisted upon. Dessert was as fabulous as advertised. I liked both of the chocolate concoctions I tasted (slightly preferring the one with coffee granita), but the baba was my favorite of the 4 we sampled followed closely by a light and lovely grapefruit/meringue/rose blossom ice cream composition. The macaroons that followed - which I saw being made before leaving - were even better. The chocolate ones were amazing - by far the best I've ever had. But I'm still not sure they were as good as the raspberry gel filled dark chocolate truffle that ended this feast. Dining room is simply gorgeous - warm but chic, and the service and pacing were excellent. Playing to only a half filled dining room, but for day 3 a truly stellar performance. I'll be back.
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That's great news - a great fit and a win-win situation. Welcome back Jarad!!
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Mayo?? Please don't tell me that's how you dress your corned beef and pastrami too.........Please!
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Had an excellent dinner at Teatro last night. The kitchen sent out the smoked bronzini carpaccio, which was uber creative in presentation and execution, and unusually flavorful. My companion started with a delicious eggplant, goat cheese and tomato terrine - clean, fresh and beautifully prepared. For her main she had the salt cured duck (served with roasted artichoke and artichoke flavored mashed potatoes), which was reminiscent, flavorwise, of duck prosciutto, but texturally like a roasted duck breast - it was yummy! I started with the 4 fish tartar cones - tuna, salmon, scallop and bronzini. My clear favorite was the scallop cone - could have eaten a half dozen of those. For my main course I did 2 half orders of pasta - the veal stuffed tortelli and the parpadelle with lamb ragu. For me the parpadelle was the dish of the night and one I look forward to devouring often this Fall.
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Slow at times but I liked it and the hottie (Aussie Rachael Hunter) who plays "Sam" is alone worth the price of admission.
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Lovely meal last night before heading over to see Bottle Shock. Started with a yummy chicken liver pate and followed it up with the whole roasted rockfish - simple and very tasty. Sides were braised wild greens, mac/cheese and grilled corn on the cob - all were quite good with the corn being particularly flavorful. Drank the 2006 David Noyes Pinot, which I'd never heard of - well priced and quite delicious. The space is really very beautiful and an incredibly welcome addition to the Bethesda dining scene. Bravo Eli and Jared!
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Chicken Chicken Chicken
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BLT-Summer's Greatest Summer Sandwich
hmmboy replied to hillvalley's topic in Washington DC Restaurants and Dining
I like Hudson's BLT -
Gosh - I have always thought DC Coast's pork chop dish (with that sweet potato mash and cherries)was the best in DC. And I love their caviar service, and they have a damn good chile relleno. But getting Brendan is an awesome move.
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Staying in Kiawah for a week - short of going into Charleston is there anything good?
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What a yummy evening! The flavorful strip steak - cooked and seasoned to perfection - not as easy as it sounds. Quite sure I could have eaten everyone's portion of the lobster w/cherries and still wanted more. But the real show stopper for me was the pastrami cured kanpachi with mustard, tomato jam and caraway. So creative and so freakin' delicious - I wasn't kidding when I said I wanted another one on rye to go! Kudos to Chef Conte and the entire staff at the Oval Room for a great meal.
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Well if we're being fair then a shout out to Nancy Silverton's Grilled Cheese Night at Campanile in L.A. is in order: http://www.slashfood.com/2005/08/29/she-ma...n-at-campanile/
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Agreed - absurd amount of puffery by such a prominent authority for something that seems relatively benign....
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"One of the biggest stories in my 30 years in the wine field will be the detailed announcement ...officially set for tomorrow...that will shake the fine wine world..." http://dat.erobertparker.com/bboard/showthread.php?t=175718 Let the guessing begin
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Last night a bottle of 1997 Marcassin Hudson - fading and slightly disappointing I would have called Burgundy if I was tasting blind. Followed by a stunning bottle of 2004 Aubert UV Pinot. Berries and violets, ultra rich but not heavy - awesome winemaking.
