will_5198

Local rooting interest aside, this finale was less interesting than the first season's. Seemingly a nod to the M.O.F. guests*, these kind of pastry competitions are technically challenging but not what I wanted to see. It'd be like making the finale of the regular Top Chef resemble the Bocuse d'Or (I realize they toyed with this in S6, but not at the end). The idea of a four-course dessert tasting was better. I also thought playing up their emotions was a little forced -- everyone's back stories had been told well enough without making them project their feelings in a dessert. Good season though, and congrats to Chef Peterson for the impressive showing / recognition. * Kings of Pastry is an interesting documentary if you get a chance. The level of commitment and family sacrifice is both inspiring and depressing.

With discussion of the $50 bar prix fixe possibly expiring, then not, I was prompted to take advantage of the deal last week. Olive oil custard with Espelette butter and chives (amuse) started the meal, and I much prefer it to the lobster panna cotta I had on my last visit. In fact, I'd much prefer a bowl of the former as an appetizer. Less is probably more in this case, but I'm willing to test that for myself. Chesapeake Bay soft-shell crab tempura was a pleasant surprise -- only because I assumed that soft shells were off most menus at this point. Fried perfectly, with a barely-there coating, it was fitting that my last of the season would be the best. Additions of compressed cucumber and a yuzu vinaigrette were almost too acidic, but the "Tamari mousse" (aka soy sauce foam, aka the best use of foam ever) brought things back from the edge. Braised Martin Ranch lamb shoulder reminded me of an elevated pot roast. The protein, formed into a perfect rectangle, shredded upon fork contact and was everything slow-cooked lamb should be. Surrounding it was an array of diced beans (pole, maybe some kidneys) and carrots, all tender but still retaining a freshly cooked bite. And the jus! Skimmed and strained to a near consommé clarity, this almost made me ask for a straw. Degustation of late summer apples was a beautiful dessert: Gala apple genoise as the base, a circle of apple pearls forming the middle, and a razor-thin slice of crisped apple on top. Damn shame about the Calvados granite inside, however. An icy vein that overpowered the delicate apple flavors. For me, this was the perfect option for indulging without making a special occasion commitment to the dining room. Enjoy it while it remains available.

So Lime Truck, the favorite after Korilla Madoff-ed themselves, wins in an anti-climatic finale. I watched this series for the first time this season, and despite a few annoyances (they shouldn't have a $1,500 truck stop challenge in the last episode) it was entertaining enough. Although I question the motivation behind the hordes who lined up for these trucks. I guess if you have a TV crew with you, charging $35 for a bananas foster tart, waffle cone with whipped cream and (bleeping) Chex Mix puppy chow is perfectly fine.

As much as I love their classic margherita, the specials have continued to improve with every visit -- last weekend's salmon pizza being their best yet. A white pizza with thin slices of smoked salmon, lots of arugula, cherry tomatoes and shaved parmesan…simply one of the best pizzas I've ever had, here or anywhere else. I don't live nearby (at all), but I'll continue to make weekend trips because this place is doing phenomenal work, at fair prices, in a fun atmosphere (the sign with "Die, Pizza Hut!" on the wall made me smile, and I don't even mind Pizza Hut).

I doubt you do any better inside the park. It's mostly Sysco's greatest fried hits in there. I always pack a cooler with subs and snacks, eat in the parking lot at mid-day, then come back in.

For all its faults, count me as a fan of a the first season -- it ended strong for those who stayed with it. Yeah, it was overly catty and the format needed work, but the same was true for early seasons of Top Chef (go back and watch the high school cliques from S2, or anything from S4). Anyway, it seems like Bravo is letting them use their recipes this season. I don't mind it, as long as the challenges are well-structured. Chef Peterson has gotten off to a fast start, winning two team challenges and an individual quick-fire already.

Rabbit pizzaiola ($20) was on the menu this week: a single rabbit leg, braised with tomatoes and oregano, then topped with a thin layer of pancetta. Served over fork-smashed potatoes with carrots and cippolini onions. I could try and clumsily explain how good this was, but what more can be said about perfectly cooked rabbit, bacon and vegetables? Hearty but not heavy, this was an excellent transition from late August into September.

Since I'm not much for Restaurant Week, I figured it'd be a good time to try lunch here. It was sparsely crowded, so I can't speak to the divisive atmosphere, but as for the food: The sweet corn agnolotti with chanterelles and pine nuts ($11) was a very good dish, bordering on excellent. Personal preference but I like my filled pastas with just a *touch* more bite -- especially since there's a nearly liquid puree inside. Flavors were awesome though. I easily see why this is one of the restaurant's signatures. My favorite, however, was the pork ribs with oregano and coriander yogurt ($11). The meat fell off the bone, and had a nice crust of oregano without being dry spice overload. I loved the yogurt as a dipping sauce (coriander is a favorite), and the little salad of radish and orange lightened everything up. Chicken thighs with pepperoni sauce ($10) was a miss for me. Every element was cooked well, and I enjoyed them on their own, but the chicken and pepperoni sauce weren't the best pairing. I'd rather have a different protein (or maybe serve the sauce with something like arancini?). And to the debate on portion sizes, my serving of thigh(s) came in four chopped up pieces -- looking very much like small chicken nuggets. Value-wise, I think you'd be better off dining here with a group of four or more. Otherwise, the small plates get expensive quickly (I was barely sated after three). Pizzas looked like a decent value, but there are other places I'd rather get pizza. Ultimately, I enjoyed the food and will probably be back. But I'm not in a rush.

On that note, I'm still waiting for more information on a la carte in the Salon. From what I can tell, the Salon space has no bar or dining tables -- how will dishes be served (and eaten)? As small bites with a cocktail, eaten sans plating like hors d'oeuvres?

I perused this thread before making my first trip to Myrtle Beach, and a week later I have to echo most of what's already been written. This place is like one giant Cheesecake Factory, with obscene portion sizes that I struggled to finish at every meal. Being with a group, I resigned myself to their choices without any debate or complaint. Impressions: Joe's Crab Shack -- I've had a lot of mediocre meals at nationwide chains, but never one where the air conditioning wasn't working and the heat index was 104 degrees at dinner. Cheap beer only partially helped. T-Bonz -- Although bearing an unfortunate name, this was possibly my favorite dinner of the trip. Their fried pickle chips were nice; the kind of greasy beach food I was in the mood to enjoy. Burger was nondescript but cooked to the requested temperature. The service was excellent, with a great waitress and multiple managers checking in despite a dining room packed to the hundreds. It was actually better service than I've received in some esteemed D.C. restaurants. Liberty Grill -- Also owned by the T-Bonz group (uh, we had a lot of time to read walls at the bar while waiting), this was another cavernous restaurant pumping out a huge volume of food per night. I did get to try a burger with pimento cheese on it -- not sure how I missed that after living several years in the south -- and it was surprisingly good. I might even recreate one for myself at home. Key West Grill -- Annoying up-sells (prepare for a blank stare from your waiter should you not indulge in their $45 lobster platter!). There's some scary "Caribbean" + southern fusion going on here: Sloppy Joes with Cuban slaw, burgers stacked with onion rings, pineapple, swiss cheese and horseradish mayo, diced mango added to everything else - you get the picture. I split some nachos and cut my losses with happy hour tacos. Sugami -- Bizarre atmosphere. The sleek leather booths, dressy wait staff and Daft Punk blaring from the sushi bar seemed aimed at a hip, young crowd -- an audacious attempt considering the Treasure Island mini-golf course next door. I started with a couple pieces of salmon nigiri, which tasted OK but failed in execution (I realize it's Myrtle Beach, but the fish was cut almost paper thin - presumably to save money). Having seen enough of the sushi, I pressed on to a menu consisting of steak, hibachi grill items and classics such as orange chicken. I went for the sesame chicken, and received one of the blandest versions I've ever had (and I actually *like* the over-sauced, MSG-saturated versions from many Chinese take-outs). Drowning it with soy sauce didn't even help, and I stopped eating after my overcooked white rice ran out. Sticky Fingers -- Southern franchise that reminded me of Red Hot and Blue. Best (frozen) fries of the trip -- thin, crispy on the outside and well-seasoned. My pulled pork platter was inoffensive and unmemorable. It also came with one of the sweetest corn muffins I've ever tasted. A friend ordered dessert and received a chocolate cake that was literally the size of two bricks, stacked next to a scoop of vanilla ice cream. For $6.99. The two best things I ate were a cinnamon bun donut from Krispy Kreme and roast beef sub from Jersey Mike's.

In America, I agree. Seems like he's happy to take the money and be part of Fox's tired and exploitative "reality" narratives. Ramsay's Best Restaurant (on BBC), however, was one of the best food television shows of 2010. And there's always Boiling Point, which remains a stunning documentary to this day.

Finally made it to Fiola and had a delicious, very rich dinner. By course: Seared Hudson Valley foie gras with figs, port and Sicilian pistachios ($26) -- A medium sized lobe of foie, barely caramelized and sitting atop some sort of sponge cake (brioche?) soaked in a port sauce. Pistachios added a nice crunch; so did the pea shoots. A paste (mushroom?) came dabbed on the side, and was intensely flavorful. For the price, this is not the biggest piece of foie -- but it's been a long time since I've had seared foie, so perhaps I'm thinking of pre-recession portions in a nostalgic light. And the accoutrements made it a winner overall. I Vincisgrassi ($27) -- I love lasagnas (making my own with Bolognese and bechamel is a favorite winter pastime) and passed on several excellent-sounding pastas (smoked gnocchi with summer truffles?) to try this version. And there's really nothing *not* to like: the filling was decadent, the top layer was beautifully crisped with baked cheese, and the foam was an extra layer of richness that permeated every bite. That said, I think I would've enjoyed it a lot more if it was a colder month. Bombolini ($10) -- Six or seven inconceivably light donut balls, dusted in sugar. Served with vanilla cream and compote (maybe blueberry) -- the latter is the best combination. Just the right hint of ricotta. Having recently been to Bayou Bakery and tasting their excellent beignets, these donuts -- despite being filled instead of hollow -- were just as light. I rarely get dessert, but this is a must order. The mignardises at the end of the meal were also impressive. Unfortunately, this place is a little too expensive to put in my regular rotation (I know, I ordered a foie gras starter -- but scanning the menu, appetizers averaged around $19, pastas around $27, and entrees around $35). But I'll definitely be back, and I'm sure this restaurant will be even better in the coming months.

Exactly. Amidst the food court wares and surrounding army of franchise outposts, Punk's remains a bright spot whenever I'm in the Annapolis Mall area. The burger and pulled pork sandwich are both reliable options, done simply and with more care than many casual eateries. Love the little tomato skewers and arugula they serve on the side -- a fresh, nice touch. As for the potato salad, I'm a fan but a lot of friends don't care for it as much (although potato salad is one of those foods everyone is *particular* about). Probably my favorite aspect of Punk's, however, is the beer selection. You can drink surprisingly well here, with a bottled selection that far outpaces any surrounding restaurant (the T.G.I. Friday's conundrum: Miller Lite, Bud Light or Heineken?). The only fault is that I always overlook the Boylan fountain sodas because of the beer choices. Anyway, highest recommendation if you're doing some shopping or going to a movie in Annapolis. It's saved me from many trips to Panda Express and Outback Steakhouse.

In "other" Nationals news today, I rather enjoyed an uncrowded visit to Shake Shack during last night's game. While my ShackBurger was clearly pre-cooked, the thin patty remained moist and seemed no worse off than if I'd ordered at Dupont and walked 10 minutes back to work. Nothing much else to break down here -- it's a solid burger, with the right ratio of bun, cheese, meat and toppings. That said, it amazes me how hard the Nationals organization tries to sabotage whatever character their home park could possibly have. Importing a parade of New York City concessions (while replacing a Five Guys with local origins) from Citi Field is only the latest offense -- others include the Presidents Race (copied from Milwaukee), the Diamond Club redesign (wiping out a 1924 World Series tribute for flatscreen TVs) and the garish "10th Man" banner that hung for several years and looked like Washington had retired Chipper Jones' number. At least the on-field product is excitedly improving.

Thick or thin patty preferences aside, the real crime at Good Stuff is the fries. Soggy, half-inch nubs that are insanely priced given the quality.

Agreed!

Yep. I ended up being one of the few participants, but hopefully it gets more popular as word gets out. I started with the breakfast breads and pastry basket, which came with a scone, madeleine, bear claw, a couple croissants, a slice of (banana?) bread and a few donut holes. Honey butter and jam on the side. If you freaked out over the cost of dinner bread, then this basket ($7) might give you a conniption…but it's well worth ordering, and enough for two. Most of the regular lunch fare is on the menu, along with four or five breakfast specials. I went with a rendition of bacon and eggs: grilled pork belly, coddled egg, ramps, a little polenta and some salsa verde. I don't swoon over pork belly as much as others, but this was one of the better versions I've had in awhile. And the runny yolk + pork + grilled ramp combination was perfect mid-day eating. Completely stuffed, I took a pair of lemon glazed donuts to go (which lasted about 10 minutes once I got home). An expectedly good meal, and I'm anxious to see what other breakfast staples the kitchen can put their spin on.

Tried the new "dim sum" menu yesterday, which is basically a brunch version of their izakaya. It's not a cheap experience; all items are $7 each, with a five-course deal for $30 or eight courses for $40. I chose the former, which was just the right amount of food for me. Shanghai noodles with braised oxtail was one of my favorites, perhaps because of its simplicity. The sizable portion could almost pass for a small appetizer, with excellent noodles and plenty of tender meat incorporated throughout. A mini banh mi was another upscale version of the classic (the grilled pork being especially good), and I had no complaints about the scallop sui mai either. While a trio of shrimp dumplings in XO sauce was tasty, they felt a little precious at $7 a la carte. I also stayed away from the more American items; the Wagyu sliders looked especially boring and barely golf ball size. A pair of duck bao buns, however, were outright delicious -- filled with lacquered duck, cucumber, and some cilantro, I could have eaten at least six more. Since the dining room has only casually interested me, mostly due to the prices (or lack thereof on their website), getting several small plates was a nice compromise. I'd recommend this for those looking to try the cooking here without committing to an expensive dinner.

In that case, who "deserved" to win S5? - Stefan, who served frozen / thawed crudo and a really bad dessert in the finale? - Carla, who decided to use sous vide for the first time ever in the finale -- and ended up with an improperly cooked and tough piece of meat as a result? Then ended with a souffle dessert disaster? - Fabio? Jeff, who was eliminated once and got to come back and compete in the pre-finale? Any other eliminated contestants? Hosea played it safe and executed well enough in the end. For his season that was enough.

I would not drive from NOVA to Palena for a burger and fries. But there are a dozen other menu items that I'd make the trip for without hesitation.

Hilarious. More should be made of the ridiculous reviewers on Yelp.

Finally got back to Palena, my first return since the new space opened. I actually like the decor; the ambiance was appropriate (bustling but not too lively) and the open kitchen adds a nice touch. Our service was great -- everything was prompt and courteous, even on a busy weekend night. As for the food, my opening course of grilled artichokes was as fabulous as everyone has mentioned. The cheese, greens, aioli and insanely good artichokes…it's a perfect balance, and foil to my future attempts at menu exploration. The next dish, pappardelle with two cheeks, was the only "satisfactory" course of the evening. Pasta was good, but the actual meat and intense flavor were both hard to find. Never mind that, however, because the following course of stuffed shoat was phenomenal: a fork-tender slice, filled with assorted pork goodness and elevated by components that I wish I could recall better (I saw "shoat" on the menu, got tunnel vision, and deemed all its accompaniments as irrelevant). To finish the meal was a delicious banana creme tart, which was miles ahead of the last dessert I had before renovations. As someone who initially balked at the complete separation of menus, surprisingly, I never found myself longing for the old dining room a la carte. The cooking remains wonderful, there are more seats, draft beer, desserts are better and the cafe menu was up to 30+ items during my visit. I can't wait to get back.

Stopped in for a quick dinner the other night and enjoyed one of the best dishes I’ve had in months. Salmon with oxtail and carrot jus* featured a braised portion of wild salmon, bathed in two wonderful sauces: the rich, aforementioned jus, and a spinach and carrot green coulis (?) that was poured tableside. Gently cooked spinach leaves were tucked under the fish (one of my favorite components); shoestring fried carrots and sliced braised carrots were on top. I should stop in more often. * Excuse inaccuracies in my description: I’m not that smart and was caught up in the deliciousness of this entrée.

I don't see any problem with the big prizes being randomized like that. Sometimes it's for the quickfire, sometimes it's for the elimination (Dale's trip to New Zealand), sometimes it's not at all. Besides, even Dale admitted that none of them did a great job during this particular elimination challenge. As for the rest, it always comes back to the number one rule in Top Chef: Look out for yourself. If you want full control over your dish, don't volunteer to run the front of house (which Casey did). Jamie has followed that maxim brilliantly -- refusing to serve her food at the US Open challenge, bailing on Jen when she cut herself -- and she's managed to stick around because of it.

It does seem as if further details were not explained until after the choice (although it seems as if quick-fires start as soon as they're given too, when in reality they are prompted for awhile then returned to their spots in the kitchen). Personally, I don't think it was a deceptively crippling situation. Tiffani's team won the quick-fire advantage because they made a sugar ball for kids (not exactly a great culinary feat) and then lost the elimination challenge because of execution issues (over salted, under salted and undercooked) more so than a discrepancy in product. Jen seems to think there was a conspiracy to remove her from competition, which I find hard to believe from Bravo's standpoint. Her status as a fan favorite would outweigh the one-week controversy of her removal.