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malokd's Achievements

  1. My recent take out experience here was poor. Got the Shanghai pork buns— there was no “juice” inside, no sauces given despite being specifically requested, and overpriced. It did not taste like it did at the beginning of the year.
  2. Can you describe the chicken with stuffed peppers dish? What are the peppers stuffed with--sounds interesting thx
  3. The charred mushroom/Treviso? was in the faux cheesesteak they had at happy gyro I think— I felt the smoke/burnt flavor was over the top in that too— but everything else was great
  4. This restaurant is in soft-opening mode still with little web presence and a limited menu (not all the items on the printed menu are available yet)...that being said I think it is a game changer for the miserable state of dumplings in Alexandria. We went on a Sunday morning and had the following: Pork Soup Dumplings(XLB) --- I thought these were better than the XLB at all the Rockville joints. Great flavor to the soup--perfect mix of fat and meat. Thin delicate wrapper, yet sturdy enough not to tear when removing it from steamer basket. Steamed shrimp (har gow)--crisp shrimp, well made tapioca wrapper, held up without becoming mushy Scallion Pancake--were fine--Ive had better--less flaky and more flat Pan Fried Buns with egg and Chive--these were deep fried and tasty with fresh chives Pan Fried Buns with shrimp and Chives-- These were in a har gow style wrapper but pan fried with crispy bottoms--excellent Vegetable Stir Fried Noodles--these were a bust--we wanted something with the hand pulled noodles and these were the only veg option--noodles were good but sauce tasted like it had tomato sauce or ketchup in it--very weird This place is a franchise from NYC and is well reviewed there. I am excited for the full menu and will definitely be back. I think this place is going to be mobbed once fully opened and reviewed in the press. No website yet-- so I am grudgingly putting the yelp link here.
  5. Went here tonight and ordered the following: sourdough bread with : chicken liver mousse and nori butter with cane sugar—- the liver was the winner here— smooth , subtle spicing, delicious. Nori butter was fine, tasty but the cane syrup was out of place pickled enoki mushrooms from cart: pleasantly sour,tasted like they put maggi seasoning in it— enjoyed it gem lettuce salad with scallion vinaigrette: had nice crunch from sesame seeds strewn all over but scallion vinaigrette had very little acid to it and just came off as oniony and salty. We added the pickled mushrooms to the dish and it fixed the flavors Scallop crudo with fried okra and curry leaves — this was excellent. Fresh, crisp , bright. My only quibble was the used a kaffir lime oil in the sauce that overpowered some of the other flavors—but it was a minor issue only cavatelli with vegetarian nduja— this was excellent. Tender cavatelli with a tart sauce . Bread crumbs added nice crunch. Sautéed with lettuce leaves that did not hold up to the rest of the dish Branzino with maitake mushrooms, pickled mustard greens, ginger scallion oil, and a Sichuan flavored dipping sauce, and a cup of dashi. This dish would have been excellent but for the cooks heavy heavy hand with the salt. We were at the bar watching him cook and we could see him dousing the mushrooms and the fish with salt. The condiments tasted great but were, as they should be, salty further accentuating the over salting . The fish itself was expertly cooked with skin crisp from being coated with toasted rice powder prior to frying. With a less heavy hand with the salt this dish would have been perfect. One last weird point— we sat at the chefs counter. It was counter height but with normal chairs instead of counter height seating— I felt like I was a little kid at the table— it’s a beautiful counter but they need to fix the seating. overall takeaway— good flavors but needs some care for details with the salting and acidity of some of the dishes. I
  6. Going with a group this weekend---anyone have recommendations? A couple of the members of the group have an aversion to szechuan peppercorn so would love a few options for them as well
  7. Had a disappointing experience here on Saturday night. I agree that the quality of the fish was great, but the rice really tanked the nigiri and the rolls. We ordered a ton and with drinks came to $150/ pp( 2 drinks and bottle of sake). Drink were the highlight( service was excellent as well) Has potential but I have feeling consistency is going to be an issue with a place that large. The vibe of the place reminded me of Tao meets nobu — not my favorite. If I am going to drop bucks on sushi would prob go to ogura or omakase at Takumi.
  8. Had a great experience here last night. For apps we got the kara-age and the veggie/shrimp tempura soba. Karage was crunchy, but not overcooked served with mustard and spicy mayo on side. The soba was really good---noodles had a nice bite with buckwheat flavor coming through--small dishes of pickled cucumbers, scallion and wasabi, and seaweed/lotus root on the side. Expertly fried tempura shiso leaf, whole pepper and shrimp--not greasy at all. Nice cool mentsuyu for dipping. Excellent I had just eaten at Daikaya two weeks ago and had a great bowl of ramen there--so it was nice to compare. Got the spicy ( volcano) ramen---and it was on par at the very least. Friend got the tempura ramen and that was a bit of a bust. Definitely will return. Worth going to if you live in the area
  9. Superlative dinner here on Sunday night. Total of 5 of us--to a person, all of us felt that this was the best restaurant meal we had in the DMV in 2017. I went in expecting a decent dinner and was really happily surprised at how good a meal we had. The drinks were excellent as well, all with interesting bar pieces made the drink more enjoyable. Drinks: BRESCA FRENCH 75: honey gin- clarified citrus- bee nectar- champagne syrup: This tasted great, not too boozy with nice acidity SIRÉNE: vodka-oyster shell- dry vermouth-manzanilla-verjus- olives: While I could not detect any seafood taste--this was a good dirty martini with good olives and an interesting fish shaped glass BEE'S KNEES: bee's wax gin- truffle honey- citrus: The only bust from the drinks section POLLINATION: vodka- bee nectar- gentian- citrus- chamomile cordial. This was well balanced, sweet but not overly so STAN THE FISH: jasmine mezcal- grapefruit- elderflower- soda. Tasty mezcal drink, not too smoky Food: OCTOPUS: harissa- hummus- tabouleh- yogurt- black lime: This would have been a star on any other table--combo of black lime and harissa was a nice sour spicy combo NANTUCKET SCALLOP CRUDO: yuzu- asian pear- ponzu- charred scallion. Excellent crudo---the charred scallion has this nice flavor that is not overpowering elevating the ponzu SEA URCHIN LINGUINI: truffle – chili – yeast butter – porcini: We enjoyed this but the uni gets lost. This was really good buttered pasta CHESTNUT AGNOLOTTI: rabbit – sunchoke – pear – mustard seeds: This was my favorite dish. Acidity from the pickled mustard seeds, sweetness from the pear and the sunchoke, and buttery chestnut. My favorite pasta dish this year OIL POACHED HALIBUT: vadouvan & mussel chowder - squash - parsley- kaffir lime. This was really good but came at the end when we were stuffed and could not do it full justice. Halibut was perfectly cooked and the vadouvan gave it a gentl "curry" flavor HONEY LACQUERED DUCK; duck fat brioche with apple butter- duck egg- red cabbage- spaetzel- comte- sausage of duck and fennel- fall truffles- coriander & lavender honey. This was portioned to share and we demolished it. Every thing about it was delicious. Well salted duck breast with expertly rendered skin, great tasting sausage, and the spaetzle were delicious. The brioche was fried which was a little too rich but no one complained. Will definitely be back soon
  10. Thanks---based on those pics alone I am looking forward to my meal! Will give full report on vegan omakase
  11. Has anyone tried the Kobo omakase at Sushiko? I have reservations for the vegan one for my pregnant wife's birthday Thanks in advance
  12. Went here on Saturday with high hopes and left somewhat disappointed. We were 30 min early for reservation but front of house was really nice and sat us early. Our waiter could not give two shits about us. Was really abrupt, no welcoming quality. To be honest it wasn't the end of the world, and if the food was good I would not have cared much. We ordered: Roasted Sardines with Tomato foam and black garlic aioli: this was one of my favorite dishes of the evening. While the foam had no flavor the sardine was great and so was the aioli Crawfish and egg: The sauteed crawfish and placed them atop sunnyside up eggs. Dish lacked salt and seasoning of any sort. The primary ingredients were fine and yolk tasted good with the warm bread, but not worth ordering again. Clams with sherry and garlic: When I was travelling in spain I had this dish with these thimble sized clams that were amazingly sweet despite just having the tiniest morsel of meat inside. It was transcendant there-- a simple dish with great ingredients. This dish lacked flavor--the broth at the bottom was watery and needed to be reduced Seasonal vegetables with asparagus juiceand goat cheese: it should have been a warning sign that the "seasonal vegetables" would have a nonseasonal juice. But this dish lacked any flavor whatsoever. I discussed this with the waiter twice after which he removed it from our bill Lima beans, squid ink and cuttlefish: This dish was a great stew, needed a little salt, but I enjoyed it Fried anchovies and citrus aioli: These were excellent, piping hot, no oiliness. Well done Pasta with crab, uni and caviar: this tasted good and definitely had crab in it. However there was no caviar or uni to be found--at 23 bucks I should be at least able to see some caviar and taste some sweetness of the uni in the sauce Will not be returning
  13. I love chinese food of all styles and Hong Kong Palace is our usual go to. There are times when I miss the neighborhood American Chinese restaurant where people actually went to eat( as opposed to being primarily take out places). This place fits the bill perfectly--really good renditions of all the chinese american classics in a nice atmosphere with friendly staff. The seafood and chicken taste like better quality products than most of the local take out places. The food reminds me of the chinese food I grew up with in the Pittsburgh area, and I have really enjoyed my meals there. This place is now a regular in our rotation. For people looking for the americanized chinese food of their childhood, this place does a better job than any other place in the area. Glad to say that they have been packed everytime I have been there..hope they stick around for another 30 years.
  14. Got take out from the branch on King street shortly after they opened. Got a bunch of dishes, but was unimpressed: Veggie and Chickenmomos--veggie were really bad, cabbage stuffed--no one in my family finished one. Chicken were slightly better but oddly spiced. The dipping sauce was inedible Chicken tikka masala--fine, but overly rich with cream to the point that it was a light pink in color and with no flavor aside from sweet Goat curry --prob the best of the bunch, but not outstanding. My MIL's version kills it malai kofta--these were prob my favorite of the bunch palak paneer--once again with the cream---unnecessary naan---Kohinoor Dhaba's naan kick Namaste's ass Have to say I was a little underwhelmed given other people's experiences. At the same price point would get Kohinoor Dhaba
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