pras

Washington Post tried all 100.

And my non-traditional suggestion for this season would be Fantome L'Hiver--best saison producer on the planet (that I've tried so far).

I looked this beer up because I hadn't heard of it.  Description says that the recipe changes every year.  What is the recipe for this year's version?

If we are going to put in a vote for holiday Saison, I have to go with Dupont Avec les Bons Voeux.  Rate beer describes it as a Tripple, but I always thought it more of a Saison.

I am in for round 2.

Not sure if the history of the location is in the thread, but someone I work with just told me about the likely genesis of the restaurant being in this location.  He said that when they were building the Chinese Embassy (or compound not , the whole location was rented by China to house the embassy staff and completely blocked off.  They hired buses to drive the staff to and from the location.  It is therefore not surprising that Panda is located where it is.

I am in for a dinner.

"From Dallas's Top Kitchens, Reviewer Leslie Brenner Is Feeling The Heat" by Tim Carman on washingtonpost.com

Picked up a 6 pack of Great Lakes at Rodman's on Thursday.  they had a good amount, but it is possible they had a run on it.

On another note, although it is not Christmas flavored, my favorite beer this time of the year is Sierra Nevada Celebration.  I have enjoyed this beer since before craft beer was cool and before it was a "fresh hop" beer.  For me, it isn't the holiday season without a 24 of Celebration.

Wishing Dennis the best of luck in the upcoming transition.  

Anyone been recently? It's been quite a while since I have been.

I went a couple months back and it was the same as always.  Solid.  In my opinion better than Lebanese Taverna.

Hey, pras puts the DIN in DINing.

Next time I go, I will be sure to be very LOUD!

I went here with the wife and daughter after a morning of Frozen on Ice at the Patriot Center.  I am pretty sure that they expanded and took over the space next door.  There is twice the seating and private rooms in the back.  New bathrooms as well.  A nice upgrade.  Not sure how long ago this renovation took place (haven't been there in a couple of years).  They also replaced the place-mat menu with a legit menus with pages and some pictures, better descriptions (although it still could use some more english explanation for the various sashimi plates.  It listed a separate sea squirt sashimi (I have seen Anthony Bourdain eat it before and would certainly try if dinning with an adventurous crowd).  There were some other exotic entries, although I had limited time with the menu because of the 4 year old!

The food was also good and the service was friendly.  I ordered the lunch sized Hwe Dub Bop, my wife the sushi roll bento box and we got a small shrimp tempura appetizer for our 4 year old.  They first brought us the egg thing in the clay pot and miso soup for everyone.  Our daughter really enjoyed it once it cooled to a non-scorching/boiling temperature.  Next came the banchan, about 6 of the typical fair, but very good.  My Hwe Dub Bop was how I remembered it the other time I dinned here, perhaps better--a good assortment of fish with some nice seasoning (I think I prefer this dish at Yuraku though although I probably should only judge based upon the dinner version).

Wife's box had some tempura a little sald type thing, and a bunch of rolls (not very exotic--there was one california roll without masago, one with, some small pieces of nigiri, and kimbop vegetable roll).  She really enjoyed it.

Our daughter really enjoyed the egg custard, the miso, a number of the banchan, and destroyed the gigantic shrimp tempura (she ate 3 of the 4 which is amazing for such a tiny stomach).  I had the 4th--the batter was nice and crispy and it was pretty good.

All in all, my wife liked it, my daughter liked it, enough so that she will let me suggest it again if we are in the neighborhood.  Hopefully next time with a large group for a sahsimi dinner!

Bethesda location is closed per Bethesda Now.

"Vapiano Closes In Bethesda" by Aaron Kraut on bethesdanow.com

I am surprised it took so long.  I have never had a good experience here both from a food standpoint and a service standpoint.  I can go on and on, but it will be like throwing salt into a wound.

Eliz-- get thee to A&H Gourmet Seafood, now with the new name Pesca Deli. Santi makes and sells fish stock and lobster stock, by the quart, cheap. If they've got shrimp with heads, buy some of those, or any shrimp with shells. At home, remove the heads, shells and tails, and simmer them in the defrosted stock with some white wine, onion-carrot-celery, lemon zest, and aromatic herbs, for 20 minutes to half an hour. Strain out the solids.

While at A&H/Pesca, also get some monkfish or halibut or rockfish, clams, mussels, squid, maybe scallops.

Back at home, saute onion-leek-garlic in olive oil, add tomatoes in some form, and the wonderful seafood broth you have made. Add a splash of some anise liqueur. And let that simmer, uncovered, with a bay leaf for a good half hour. Add your shellfish, fish cut into chunks, and once the clams and mussels have started to open, any scallops, squid and shrimp and cook just until they are opaque.

Squeeze in a bit of lemon and a shower of fresh chopped parsley/basil/cilantro whatever you've got that is fresh and green.

Serve with some crusty bread on the side.

You have already thanked me.

Need to try this!

Cioppino is one of my alltime favorite dishes.  Well, any type of seafood stew for that matter (I am drawn to this on any restaraunt menu!).  Cioppino in my experience is very easy to make, and in my opinion its the clams that give it a nice depth.  I am pretty sure that I have used this recipie in the past as a "starter" and adapted it in some way:  http://www.foodandwine.com/recipes/judiths-dungeness-crab-cioppino.

On a related note, I think I saw that Tadich Grill is opening here in DC, although it looks to be delayed from the "1st Quarter 2014" opening date.  I had their version once when I was in San Fran and it was pretty darn good.  http://www.tadichgrill.com/location-dc.php

Has anyone been here recently?

"FishNet To Launch Four-Seat Chef's Table FishNook" by Maura Judkis in washingtonpost.com

Sorry, I couldn't find an existing thread.

About an hour from DC, this orchard grows apple varieties that most people have never heard of.  The owner is very nice and likes to talk about the history of the apples, etc.  They make hard cider and have a tasting room.  They sell already picked apples and also allow you to PYO.  Worth a trip in conjunction with a visit to South Mountain Creamery.  http://distillerylaneciderworks.com/

Went here over the weekend as our second stop after Distillery Lane Cider Works.  They have tons of cows, including a barn with baby cows.  They let you feed the cows (we were there at 3 pm).  There is also a store with milk for sale, amazing ice cream, and other stuff.  Finally, they offer a home delivery service in the DC area.  Check it out:  http://www.southmountaincreamery.com/home.php

You have to try the spicy beef next time you go.  It is great.  The waiter we had the last time said that the kitchen staff is very proud of it.  it is a beef of unknown provenance, spiked with hot peppers and some fermented black beans for extra flavor.  It added a nice depth to the spicy pot.

Also, Dean, although you said that you like to eat the meat first to add flavor to the stock, the waiter told us to go heavy on vegetables at first because it "opens up the stomach" and then to hit the meats, don't know if this really makes any sense, but he seemed to be very confident in his proclamation.  I think Dean is on the right track though, the broth definitely picks up flavor from the meats.

Does anyone else think DC is too hospitable to Dallas fans?

Yes, a good (great) beer list to be sure!

The tap beer list is full of challenging stuff... I had a wild american ale, Kay a peach weiss that was on the soour side, our friends were a little surprised at their selections as being a little off beat.  The only part of the bottle list i looked at was the specials and it had a lot of interesting stuff

The food was perfectly acceptable if being of a quality that is replicable from the local giant.  My Cobb had all the requisite ingredients: blue crumbles, bacon, grape tomatoes, avocado and croutons that all were good but very dull in ensemble.  The dressing was forgettable and the bay shrimp turned out to be 20-26s.  Filling, fresh but at $18.00 very expensive.  I would say the other dishes were in the same theme.

The service was very enthusiastic but with a lot of lines like "Is everything delicious?"

If in Columbia, I would have no qualms about returning but it is not a destination for food, just beer.  British wine criitiques have a term for not spectacular vintages that have a lot of good drinking options if few truly noteworthy wines: "Useful"  That's the perfect word for Voctoria based on our one visit.  WHich is too bad as the beer program is far better than that.

Sorry to see that you had a bad experience.  Whenever I have been the food has been amazing, although it has been a year or so since I was last there.  Is the lobster grilled cheese still on the menu?

Bloomingdale Liquors at 1st and Rhode Island NW as of Sunday night.  They've really picked up their beer game recently and stock a nice assortment of rarer offerings, but almost always toward the high end of the local price range (I think they had Founders KBS at $20+ per 4-pack).  Anyway, they usually don't sell out too quickly, so if you're looking for The Oracle at any price I'd give them a call.

Thanks for the hint on a good store!

Where did you see it for sale?  I thought it pretty much sold out instantly.