Andelman
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Everything posted by Andelman
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I went a couple of nights ago. I thought it was definitely better than average sports bar fare. I really enjoyed my pastrami sandwich, and I would go back for that alone. The meat was sliced thin, and had this awesome smokiness to it. The onion rings that came with it were a bit weak. There were only like 5 of them and they were stone-cold. I am assuming it was because I was eating at 10 PM on a Tuesday night.... Service was really good and I enjoyed a nice IPA on tap. I think it is a nice addition to the neighborhood and I am looking forward to them opening for lunch. Not necessarily a destination, but a good neighborhood sports bar....
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What?
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I think that is further down Lee Highway (toward the city), near Courthouse. I am pretty sure the stuff going up on Glebe Rd is all residential. There is some new retail slated to go in across the street from Lee Heights (Arrowine, Crisp and Juicy, etc..), but I think the development has hit a stand still.
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I don't think I would have a chance. I am often impressed at how quickly these chefs can come up with ideas on the fly. Also, my disposition is much too boring and mundane for reality TV.
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The location isn't THAT odd. Seriously, if the food is good it will be a welcome addition to the neighborhood. I do wonder what kind of crowd it will draw, as the demographic up here tends to be a little bit older (myself included) than down in the Clarendon/Courthouse/Rosslyn area.
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Yeah, he is more entertaining. However, I think Colicchio is the far better chef. I had a friend from culinary school that worked at Gramercy Tavern (back in like 1999). This was before Colicchio had really become the "celebrity" chef (I hate using that word) he is today. I think he held a lot of respect amongst his peers and co-workers. I agree though, for pure entertainment, you can't beat Bourdain. Some of the stuff spewed from that guys mouth is hilarious.
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I am not sure if there was a thread on this topic already, but I couldn't find anything with a search, so.... I am looking for some fresh goat's milk, either raw or pastuerized, as I would like to try my hand at making some fresh (and possibly aged) goat cheese. I have been doing a bit of research and it seems fairly easy to do (famous last words..) and I am a huge goat cheese fan. Has anyone tried doing this at home or in a commercial kitchen? Any help is appreciated.
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Good point. It just seems like he only makes food in the style of his restaurant "Buddakan". Very similar to season 2 when Ilan only made Spanish food in the style of his restaurant (although he ended up winning). I guess the impression I get of Dale is that he doesn't have a huge repetorie (sp?) of sishes outside of what he does at Buddakan. I think last year, Hung did a pretty good job of mixing it up (cuisine-wise), even though he leaned toward Asian. I don't know, I guess "one-trick pony" was the wrong word choice. We just doesn't seem very "well rounded".
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I am actually surprised that most of these guys do not have a larger arsenal of dessert choices. I mean, they know they are going to have to do pastry at some point, why not just try out a few recipes beforehand and write them down. I know it is not "Top Pastry Chef" (now that would be a show I would watch religiously), but I think repeating the same dessert is kind of weak. It seems like Stephanie is the only one that has grasp on the pastry. I honestly would expect more out of Richard in that regard. Also, it is unfortunate that Dale got the boot. Yes, he is pretty much an ass and a one trick pony (only doing Asian cuisine), but I think he has more talent in the kitchen than Lisa. He also doesn't make as many weird facial expressions as Lisa does (she really is becoming hard to look at..). I was thinking it was going to be Richard, Stephanie, Antonia, and Dale in the final. Now I think it will be Spike taking Dale's place.
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I'll meet you for lunch.
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Wasabi To Go, Downtown and GWU
Andelman replied to Walrus's topic in Washington DC Restaurants and Dining
It is my understanding that people were confused by the name "Wasabi Sito". I think the owner just changes the name to reflect his other restaurants in DC. Same ownership, same everything, just a different sign. -
Columbia Pike Farmer's Market
Andelman replied to Dave Pressley's topic in Farms and Farmers' Markets
Yeah, we've been there quite a few times (not yet this year, however). It's fairly small, but they have some decent stuff. It is a good alternative if you miss the Courthouse Farmers Market on Saturday morning (Columbia Pike is on Sunday). That being said, I would probably head into DC on Sunday and go to Dupont for a much larger selection of items. So, to summarize, good if you are in the area on Sunday (and don't want to trek in DC), however, not really worth a special trip. -
Dan- I see what you are saying, however, I guess I missed the mark when I was trying to make my point. I am all for specials, VIC rewards cards, AAA, etc... I just don't think it is the right direction to go in terms of DR.com. Unless I am mistaken, Hard Times Cafe, Wegmans, etc. do not have active forum discussions about their products. All I am saying is that I like the informal nature of DR.com, basically a place for like minded folk to share their experiences, talk about food, and all of that stuff. I think when you add this membership card thing, it becomes a bit more formal (and "corporate") like it or not. I agree that membership rewards are a good thing for businesses, I just think they are not a good thing for this board.
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After all of my cupake shop bashing, I decided to try out Georgetown Cupcake after I ate lunch at the Tacke Box on Friday afternoon. There was only one person in front of me in line, and it seemd like they had about 8-10 flavors available. I got 6 to try out and take home (mainly for the wife and kids). I have to say, they were all pretty damn good. The cake was fairly moist and I liked the cream cheese icing (which wasn't overly sweet). These cupcakes blow Cakelove cupcakes out of the water. Would I make a special trip to get cupcakes? No. Would I wait in line for a hour for cupcakes? No. However, I liked the small shop and I think they are making a very good product. Am I a hypocrite? Yes.
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I ate here with a friend on Friday for lunch. We both thought the food was quite good and we liked the very causal atmosphere of the joint. We both got the "Maine Meal". I had grilled calamari, fries, and collard greens. He had fried oysters, hush puppies, and grilled asparagus. I think he got the better deal, as there were like 8-10 perfectly fried oysters on his plate. I think this place is a great addition to Georgetown. Personally, I didn't think the plates were too small (for $13), but I could see (especially tourists in G-Town) thinking otherwise. We will definitely be back, it would be a great place to take the kids.....
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I am not really sure what to think about this whole thing. First of all, if there is this much back and forth discussion (negative v. positve) before this plan is even put into place, I think it spells trouble down the road. I think the special section for businesses to post about specials, events, etc.. is a great idea. However, I think when a business is offering these promotions it should be open to EVERYONE, not just Dr. com members. If I am serving 1/2 price nachos on Tuesday night, why shouldn't that hold true for every customer that walks into my establishment. I guess I just don't like the idea of getting special priviledge because you post on an internet web board. Here is the other problem. As I stated above, maybe I (Artisan Confections) am not going to participate in this "rewards program" for for that very reason. Now I feel like my establishment (because I am not participating) is then somehow blacklisted and I no longer look like a DR.com team player. I think this will be a problem for other establishments as well if they decide not to use the membership cards. What I have always liked about this forum is that is has been a community of like-minded folks that have an interest in good food. I don't think that because you are a member of this "club" that you should in anyway receive preferential treatment. I will be happy to talk about specials, new flavors, events, etc., but I think those should be open for everyone. I think this all started with good intentions by Don, but I just have a feeling that it will send the Dr.com forum in a different direction. Just my $.02...
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Stephanie should have gone home last night. That dish looked pretty nasty. Also, overcooked couscous? Unacceptable for someone of Top Chef caliber. She seems to make a lot of mistakes..... Also, I wonder how much of their ingrecients for the challenge came from the "pantry". There is no way they could buy all that food for $10. I mean a jar of peanut butter at Whole foods is like $3-$4 alone....
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What small spaces? Believe me, we have been trying VERY hard to move our shop down to the Clarendon/Courthouse area for sometime. The problem is there is nothing really available. The problem is not really with the lease rates (even though they are pretty high in Arlington) but finding the right size place in the right location. Hopefully that will change soon...... I guess we are really off topic now, sorry to all who are looking for more cupcake info.
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Sure, will you chip in for 1/2 of my rent? BTW, they sell our chocolates at Biagio Fine Chocolate at 18th and T. They are open until 8 PM as well. However, if you do come across the river, please come by and introduce yourself....
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Nope. We are going to sell chocolate dipped Kobe Beef Hot Dogs (on a stick....)
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I agree this thread should be separated from the Hello Cupcake thread. Again, I would hate for anything that I (or anyone else) says to have a negative impact on a business. This was not meant to be a personal attack on Hello Cupcake, as I don't know them and of course I hope the are successful in their endevour. Yes, I have checked out their website. It is very nice. I never said "everyone" is jacked up.... But let's face it, these cupcake places DO get a lot of media attention and in turn a lot of customers. I even think there was a whole article about them in New York Magazine (or the New Yorker?). So maybe "jacked up" is a strong word. Let's just say "attention". I agree with your points about getting a quick, sweet snack. I think we need more dessert options in the DC Metro area. I guess what this all comes down to is the notion of the "gourmet cupcake". Is there really such a thing? Does the cupcake need to be gourmet (and therefore expensive) to be good (or better) than the ones we all remember from childhood. It sort of reminds me of the "Kobe Beef Hot Dog"..... And finally, and I think I stated this in the first post I made in this thread, maybe I am just a bit jealous of the popularity of these gourmet cupcake joints.....
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I think there is a difference between "family-style" and what you all are perceiving as a "family dinner". I think Grapeseed is trying to do something a bit different for Sunday night service, slighly akin to what they are doing at The Majestic in Old Town. I don't think the kids items are really necessary....
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I guess that is my point. I have no problem with the innocent cupcake. I enjoyed them as a kid, my kids like them, my wife likes them, yadda, yadda.... What I don't understand is why people get all jacked up about these cupcake shops. I mean there are like over 100 posts on Chowhound about Georgetown Cupcake. Folks wait in line forever to pay $3+ for something they can probably make better at home. Honestly, the best cupcakes I have ever had were the ones at some kids b-day party, made from Duncan Hines mix with store bought frosting from a tin. The cupcakes at "insert boutique cupcake shop here" made with all natural ingredients, real creamery butter (no shortening!), and all that BS basically amount to a dry-ass, overpriced cupcake. Even the ones I had at Magnolia Bakery a few years ago were just okay in my book. Different strokes for different folks, but I still don't get the trend.
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I couldn't agree more. There is not one good, high-end pastry shop in the entire metro area. I think there are plenty of average places, but nothing that really stands out. I guess what bothers me is that these cupcake places are incredibly busy and popular for something that (IMHO) doesn't take much skill to make, yet folks still shell out $3+ for a little bite of nostalgia. The other problem I have is that most of these placess are owned/operated by people w/o any sort of pastry or food background. The most popular places are run by "former tax attorney, former fashion designer, former...." When is someone going to open a place who was a "former pastry chef"? Don't get me wrong, I am happy to see these independent businesses open up and be profitable and I have no personal ill-will toward anyone that goes out on their own to open up shop. More power to them. Sorry, stepping down from soapbox now.
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If you want to taste the best Frech macarons in the DC area go here: www.michelpatisserie.com Michel actually uses my kitchen here to make his macarons, as he does not have a storefront yet. I guarantee they are the best in the area and equal (if not better) than what you will find in Paris. In fact, I am enjoying some right now....