Jlock
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Everything posted by Jlock
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I had a chance to step into Dr. Granville Moore's last night for a few Belgian beers and dinner before heading to the R&R Hotel for a show. I really loved the atmosphere! It had a great dive-bar feel - comfortable, dark, perfect. I was there with a group and had a chance to sample many of the menu items. I thought that my bison burger was good (but not quite to temperature) but that the frites were great! The mussels (with fennel and bacon) were also very good - plump mussels, cooked just right - lots of flavor in the sauce/broth and the bison sirlon was awesome - nice amount of char and cooked perfectly. I also liked the mayo options for the frites, but found I was drawn to the classic Belgian mayonnaise... My only complaint is that the bartender (we sat and ate at the bar) was less than attentive - it seems to pay to be a regular at Dr. G's if you want to sit at the bar on a rainy Sunday night... I wish I had a place like this in my neighborhood! (yes, I guess this would negate my previous comment, wouldn't it?!? ) -
Congratulations Ferhat! And Congratulations to Tom and the rest of "Team Corduroy"! Saw the place last week and it is looking great! We are anxiously awaiting Corduroy's grand re-opening! Life without good soup has been so difficult! (ok - no room service - but how about delivery? )
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Lackadaisi and I were there for dinner last night. The sweet onion soubise is on the menu and is fantastic! Creamy texture without being too heavy. Great onion flavor!
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He will be missed! I am happy to have known him - he was a real stand-up guy!
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Rocks, thank you for giving me the name of your doctor! He's been great!
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Many thanks to my wife, lackadaisi, for posting this and to all of you for your clear liquid suggestions. I am not quite sure if I am comfortable with my oral surgeon doing a colonoscopy on me, but I'll be knocked-out - so who knows??? Generally, I think of a clear liquid diet as gin and vodka, but Don's champagne suggestion sounds viable!
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Due to Chris' cocktails and wine selections, my memory may be slightly impaired, but the courses that I still remember vividly include: Roblio cheese and Anchovy "Cheese-stick" - a happy little anchovy surrounded by roblio cheese all fried a golden brown. A great take on the "traditional" fried mozzarella bar food - paired perfectly with the first cocktail that Chris described in the post above. The sweetness of the drink worked as a great counter-point to the salty flavor of the anchovy. Tempura oyster and scallop on a bed of microgreens with a line of thai chili sauce and basil oil. The scallop was a real stand out and the sauce added a great kick! This was paired with the Manhattan (made with rye and not bourbon) - a great combination of heat and slight sweet. The Lobster Pasta - for me this was the best dish we had. The flavors and textures really came together - such as how the crisp strips of carrot worked well with the delicate pasta. The shrimp and lobster were done perfectly and added a real "pop" to the delicious, but light dish. Paired with a Barbera d"alba - it's a hard dish to beat! Certainly a "must try" if it moves to the regular menu! There were many other courses but I am not sure I could do them justice here. The meal was fantastic! Oh -- and the Brachetto d'Aqui was an amazing and flavorful dessert wine!
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....when I spun "TGI Friday's" for lunch, I had to ask Vanna for an "N" - as in "No thanks..."
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Wheel of Food Picking a lunch spot never seemed so....fun!
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I had the Duck Confit Bread Pudding (with Gruyere and Leeks) and found it to be a wonderful dish! Moist and savory - it was the perfect dish for a cold winter's night (and even more perfect as it started to snow that very evening!) I am always a sucker for duck confit and the addition of the salty-sweet gruyere really added something special to this play on a classic bread pudding.
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E.V.O.O. = Evoking Very Odious Outbursts
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But come on - tell us how some of you REALLY feel.... Rachel Ray Sux
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Lackadaisi - move France to the top of the list!
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Michel Richard Citronelle Lounge and Terrace
Jlock replied to mdt's topic in Washington DC Restaurants and Dining
Stopped by the Lounge and ordered the Roasted Peanut and Chestnut Soup last night. A subtle smooth "Virginia" peanut soup, with textural bits of duck confit and chopped chestnuts, and an underlying base of pureed foie gras. Amazing! Paired with a 20 year old port (thank's Mark!) I found myself with the perfect remedy for a cold, winter's evening... -
Not sure if this should be in the "Intrepid Traveler" or here, but here we go... Lackadaisi and I are thinking of taking a vacation that will focus on cooking. While all of our vacations are centered around the eating of good food, this year we want to cook good food too! Any ideas on where we should go? The US and Europe, and other international destinations are all on the table. We can potentially devote up to a week's time to such a trip - probably in the late-Spring or early-Summer. There are a lot of websites out there promoting "cooking vacations", but I figured that someone on DR.com may have a bit more personal information. Two thoughts: (1) We are not necessarily looking for a total immersion course, but an interesting locale with a cooking component... (2) We are looking for a focus on food and not on wine (so perhaps the obvious wine region locations are not quite right) Thanks!
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Uh...thank you...I think? That's quite an...ur...flattering statement... Now, now. To quote one of the great drinking enthusiasts of the 20th Century:"Twas a woman who drove me to drink, and I never had the courtesy to thank her for it." -- W.C. Fields Is it happy hour yet? Lunch hour? Anyone...anyone?
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I prefer a Beefeater Dry Gin Martini - up with a twist. Best Ever: in NYC at the infamous "Milk and Honey" - truly an incredible beverage in an old school martini-appropriate setting! "Make it with a layer of ice this time! It's Martini Time!" --The Reverend Horton Heat
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I wonder if eating at Corduroy all of the time would qualify me as a "locavore"? It is very close to home and I don't use up those pesky resources getting there...
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Lackadaisi and I met up with Lackadaisi's dad and step-mom last night for an evening in the tasting room at Restaurant Eve. After much intensive thought and a round of hand-crafted cocktails, we decided upon the 9 course Chef's Degustation Menu. Our evening was filled with course after course of delicious food: ranging from the subltle "OOO" First Course (creamy onions and oysters on a flaky pastry tart) and the fresh spring onion velute to the earthy white tuna with fresh shaved white truffles (not to be missed) and gnocchi (so light for a potato dish - with another topping of truffle - black truffle this time) to the savory venison to the pungent stout-washed cheese with the intriguing guinness sabayon to the incredible flourless chocolate cake with orange blossom ice cream served with a shot of scotch-chocolate to the...well, much, much more! Each main ingredient was identified as to its source (definitely showcasing Chef Cathal's focus on local and fresh ingredients) and then celebrated in its preparation. But what impressed me most about Eve (and then later at the PX) was the people. Our waiter was spectacular - offering enthusiastic information about our food selections with a real personal interest. Todd Thrasher's wine selections were spot-on (as were our waiter's) and his drinks (at both Eve and the PX) do not need further description by me here. Every host, waiter - every staff member seemed genuinely to care about what they were doing - creating a real community within the walls of the restaurant. You could taste the care in the food and sense it in the service - I cannot think of a better way to have dinner! On a side note, I must applaud Lackadaisi's resolve on sticking to her "Fit for Summer" diet. When presented with the Foie Gras en Croute option during her Third Course - she chose the gnocchi instead - boldly done Lackadaisi, boldly done...
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Our "research trip" was a complete success! We took our drinks on the veranda, next to the pool, on the 9th Floor - west wing, and it was lovely! Life is truly better with a little "orange stuff" on it...
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A research trip is in order!
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My understanding is that the back room is the "Blue Room" and that the room overlooking Columbus is the "Front Room". But it was dark, there was a lot of gin....who knows??!?
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The Bitter Gin Fizz, made with "orange stuff", is a fantastic beverage! Crisp, refreshing - a drink that treats your gin with respect. Having sat briefly in the Blue Room, at the Bar, and in the Front Room (expect no less from a celebratory night out with MBK and Lackadaisi!) one thing is clear to me - the drinks are amazing no matter where your seat is located! Jlock, cocktail enthusiast
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Quite an interesting read, Waitman! I think the shift in the DC dining scene directly relates to the shift/change in the city (DC) itself. DC has become a much more liveable, interesting city over the past 10 years (IMHO). More than ever, folks are living and going out in the District. While not all of DC's new residents are interested in good food (a walk past the Verizon Center will confirm this) there are just more folks around that are. DC has come of age as an "actual city" and its food presence in the world has risen. It makes sense to me that the next generation of chefs (and the more inventive chefs of the "old guard") are the ones who are siezing the opportunity and expanding our food horizons. Also - as we continue further into the next generation of chefs, what is the grunge equivalent? Who is the "Kurt Cobain" of the DC Dining Scene?!?!
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To hear other stories of miscues, timing problems, and multiple orderings makes me wonder how "The Inn" still garners the reputation that it seems to have (and how it can charge $700+ for a single meal). I am sure that all high-caliber restaurants are constantly under the magnifying glass and as a place attains the highest levels of merit, it also attains the highest level of scrutiny. But there are places in this category (French Laundry, Citronelle, etc...) that are doing it and doing it well.