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EdSz

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About EdSz

  • Rank
    Hank Aaron

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  • Location
    U Street
  1. Still Open? Called today for reservations and found the phone (202-628-8900) temporarily disconnected. Have they closed? -Ed
  2. Stopped in for a quick dinner last week. While I'm no expert, their version had good beef and onion flavor and a nice, not-too-thick, cheese-crouton on top--a very generous serving. The hanger steak and frites were also well executed and generous. Service was good. My only concern is that the place seems to be lacking bistro ambiance. Perhaps better lighting fixtures are needed? -Ed
  3. Had a late dinner at PS7 on Saturday night. The service was unobtrusively good. Both salads, Spinach with Warm Bacon, and Beet and Pickled Fennel were superb with many layers of flavors. The Halibut Special and the Sesame Crusted Tuna with Shellfish continued on a high note. The breads were as good as ever. I need to get here more often. -Ed
  4. Had dinner at Policy early on Wednesday evening. The menu is all "small plates" with a bit of everything. The sweetbreads were delightful, lightly crispy on the outside and smooth within. The lamb chops and scallops were both nice. The Lobster and Brie Chili Relleno was lightly breaded and crisp. The flavor was good but not much lobster flavor. The strawberry rhubarb tartlet had a great crisp crust and good fresh flavor. The decor is bright read and black. Each table has a small high intensity light that makes reading the menu easy for those of us with older eyes. Overall, a nice addition to the neighborhood. -Ed
  5. St Ex is around the corner from our home. It's the place we go to to avoid cooking. It's usually good and we can usually snag a table. I must admit that the last time I had the sweet potato fries they were soggy. The service is always good and the martinis are well made. -Ed
  6. Had dinner Saturday night at Posto after Grey Gardens at the Studio. After a slow start service was attentive and showed genuine interest in our welfare. The bread basket was filled with a flavorful seasoned flat-bread, much like a pizza crust that didn't even need the olive oil. The arugula salads were generous with the Parmesan. The pheasant ragu over tagliatelle had a real depth of flavor. My partner had a pizza. The crust was thin, crisp and slightly charred. The toppings were tasty. Will definitely go back. -Ed
  7. On Sunday we hosted a 60th birthday party for my sister-in-law at Clyde's in Columbia. A mix up on the starting time showed me what a class act Clyde's can be. The manager on duty was Billy Ireland. Our private room was being used by other diners. Billy quickly moved our party out to the pavilion on the lake where a bar was already set up and a band was playing. Our twenty guests enjoyed cocktails and appetizers in the delightful weather. We then moved inside to our appointed and now ready room. The server, Phillip, was swift and helpful; the crab cakes great as usual. In addition, they allowed us to bring in a birthday cake and served it at no additional charge. Thanks to Billy we had a very memorable event. -Ed
  8. Had a great lunch at Mio this week after some minor confusion with menus. The shrimp in the appetizer was perfectly cooked and flavorful while the crispy spinach was fun. The grilled escolar again had deep and interesting flavors. The butterscotch pot du creme was incredably creamy and the salty toast foam and nice contrast. Others in the party had the $22 lunch special; it looked like a really good deal. Be forewarned that it does get noisy. -Ed
  9. Had dinner there on Tuesday evening. After a very slow start (the place was packed) the meal proceeded nicely. Calamari, Fries, Duck Confit, Flatiron Steak all were great. The citrus zest on the fries was unusual and tasty. Save room for the cookie plate for dessert. -Ed
  10. Only closing for a week! Had dinner at Cafe 15 on Christmas Eve. The level of service made us feel very special indeed; it's a level not met by most of DC's top-rated restaurants. When even the server who pours your water is smiling, you know things are special. The duck foie gras was perfect with the date puree even though it was served a bit colder than I would have liked. The duck breast was perfectly done medium rare as ordered. The staff mentioned that the restaurant would only be closed for one week at the end of January and would reopen redecorated with a new menu but the same chef. This gem is not to be missed. -Ed
  11. Last Thursday we had our office holiday party at Equinox, in their atrium area out front. They did an amazing job in getting the cocktails and passed canapes around to 35 people without delay. For the lunch we were allowed three choices for each course from the regular menu. The food was a hit with everyone. I especially enjoyed the egg fettucine with white truffle butter and have been dreaming about it since. My complements to Todd and his staff for a tasty, well-run event. -Ed
  12. My friend, Steve and I have been exchanging Christmas presents over Chevas at the Jefferson for several years now. Before that it was the Hay-Adams, when the lounge was toward the rear of the hotel with the grand piano and fireplace. What are your suggestions for a replacement? We've already discarded Tabard Inn. Thanks. -Ed
  13. Had lunch at Restaurant K yesterday. Overall a good experience. The "Fifty under Fifty" wine list offered a wide selection to choose from. The Malbec went well with the Roasted Beet Salad that was well balanced with good flavors. Before we could finish our salads our mains were brought out. Why do they do that? The Chili Rellenos with pork and black beans were fine, if a bit well done. Pricing was good and otherwise service was attentive. -Ed
  14. We went for brunch on Sunday. It was my first time at the restaurant. I was surprised at the moderate cost of the menu, with most items in the $7-12 range. The food was good as was the service. We had a couple of the Benedicts and the large breakfast platter. Be prepared for the four flights of stairs, though the view is worth it. -Ed
  15. A salad recipe I enjoy calls for Toasted Israeli Couscous. My local Whole Foods (14th & P) doesn't have it. The recipe describes it as a pasta with "grains" larger that real couscous. Any idea where I can find it? Thanks. -Ed
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