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DrJ

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Everything posted by DrJ

  1. Kind of quiet on Chinatown Express here. I find a lot of its menu fairly routine but still go regularly pre-theater for their crispy spicy shrimp and their chinese vegetables. Usually have pork dumplings; ok but not great. Roast (crispy) pork can be great but sometimes is not re-heated enough.
  2. Yep, I took two of my staff there for lunch in August. They were scared to order when they saw the pricepoints and looked around at what people were getting. Someone said the serving sizes were OK. I'd say they were tiny. I suppose maybe I just like American food in volume and at least some foreign foods in more genteel portions. I agree with description of upscale tavern food - very well prepared, true to Atlantico heritage, but Expensive for what you get. Bring back my Atlantico please.
  3. First time to Fiola the other night. Nice to have small plates that don't disappear in one forkful. The half portions of pasta are great and are generous with the protein. Four of us and we didn't hit a clunker in the menu. I'll be back.
  4. Had Omakase at Sushi Taro last week, for third time, and we are just as pleased as the first two times. Yes, you should know ahead of time that you like raw and slightly cooked seafood. We ask Nobu and Masa to challenge us. Out of some 30 items we ate each time there has never been more than one we would decline for seconds, but we enjoyed the experience of them anyway. Everything else is pretty normal, even the urchin "nads," just with new taste and texture profiles and more exquisite than normal. The fall menu was different from our two summer visits; at least half the items had not been seen by us before at Sushi Taro or other Japanese restaurants. Sorry, I'm not enough of a blogger to have recorded all the details of what we ate, suffice to say it included a wide variety of raw and perfectly grilled items and I left very full. It's not cheap at about $150 per person but you don't need to buy wine, only one or two Kirin. You don't go to Omakase to drink. The food would be worth it alone if you count by the piece and quality, but you need to add the full-time attention and pleasant company of the chefs plus their artistry for 3-4 hours; it's cheaper than dinner and a show, and just as pleasant. We have done the chef's table at Citronelle twice and at Laboratorio and enjoyed them, but we get a lot more attention and enjoyment at Sushi Taro's Omakase, at half the price. We intend to do this at least twice per year and probably more as friends come through town. We now have friends planning their travel around a night of Omakase at Sushi Taro.
  5. Had Omakase at Sushi Taro for third time last week and we are just as pleased as the first two times. Yes, one should know ahead of time that you like raw and slightly cooked seafood. Adventure is in the eye of the beholder. If your concept of sushi, sashimi or kaseiki is "nads" this is your chance to experience real Japanese quisine, but yes, otherwise you might as well stick to California roles. We ask Nobu and Masa to challenge us. Out of some 30 items we ate each time there has never been more than one we would decline for seconds, but we enjoyed the experience of them anyway. Everything else is pretty normal, just with new taste and texture profiles and more exquisite than normal. The fall menu was different but equally exotic as our two previous summer menus. At least half the items had not been seen by us before at Sushi Taro or other Japanese restaurants. It's not cheap at about $150 per person but you don't need to buy wine, only one or two Kirin. The food would be worth it alone if you count by the piece and quality, but you need to add the full-time attention and pleasant company of the chefs plus their artistry for 3-4 hours; it's cheaper than dinner and a show, and just as pleasant. We have done the chef's table at Citronelle twice and at Laboratorio and enjoyed them, but we get a lot more attention and enjoyment at Sushi Taro's Omakase, at half the price. We intend to do this at least twice per year and probably more as friends come through town. We now have friends planning their travel around a night at Sushi Taro.
  6. Hi all! My name is Jon and I've lived in Logan Circle area for 20 years. I've done a lot shopping for food recommendations on ChowHound, Tyler Cowen's guide, WP, Yelp (when desperate) etc; I've been a web-search junkie since before AltaVista and can't believe I never stumbled onto DR before. I blew away about 3 hours last night just perusing and reading. I really like that there are so many people from the trade posting here. This is quickly becoming my new favorite bookmark. I like reading about good food and good booze almost as much as eating it (which is why Montalbano, in book form, is a favorite detective). My wife is a serious foodie and seriously good cook; I'm neither. I just love eating and usually know when I am eating good food, but I can't tell you anything about it, and my memory is anemic - so I don't post much. I make about 5 drinks that people love, but I'm getting bored in my old age and have started experimenting. I love Belgian ales; I can recognize a really bad wine, but the nuances of good wines, unfortunately, are lost on me - so I'm the guy drinking the Moretti Rosa in the posh Italian place with the best wine cellar in town, and I do remember when they only have Bud and its insipid cousins available. I'm told I have a droll sense of humor; I haven't figured out what that means yet, but I do like to crank up bombasts with a bit of sarcasm. Ciao!
  7. Thanks for this! Citadelle "basic" neat has been a favorite for years but I never noticed a reserve. I'm looking forward to giving it a test.
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