jondagle
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Everything posted by jondagle
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Any updates on Range or Aggio? Planning on making an outing with friends in the 'hood. Thinking now that Palena is gone I better get around to some other places.... -
I have to say I _have_ had good coffee at Starbucks. I've had good and bad experiences with Clover coffee at Starbucks. I've sought out a Starbucks when traveling to get a morning fix before meetings. I've had decent drip coffee there and also poor coffee. They generally over-roast and blend the hell out of their coffees -- they have to with so many locations to reach -- and consistency fails them (and me) in many cases. Starbucks is among the last places I would go for coffee, but it still outclasses most diners, cafes (not "coffeehouses"), and many restaurants. I say all this as someone who has been to most coffeehouses of note in DC area and prepares my coffee at home as pour over or on a GS/3. I'd rather have my home coffee or visit one of the area's great coffeehouses, but the are few and far between. Starbucks helped reboot coffee culture in the US, and I respect Starbucks for what it is. Chipotle it tasty, but I would never call it good Mexican dinner (or even Mexican at all). As Marge said "Homer, it's easy to criticize." Homer: "And fun too!" PS: And I'm talking about coffee (or espresso) here. Not 14 ounces of milk, flavored with 2 (4?) ounces of not very good espresso. And I am rather partial to the "Vivano" strawberry smoothy. At least you can find out what's in this smoothy, unlike a lot of independent sandwich shops.
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I am very curious about the Korean restaurants in Arlington; unknown to me. I agree there seems to be a dearth of them in Alexandria proper. And "authentic" Chinese also missing as you suggest.... Your OT/R/DR round up seems to omit some stand-outs: Momo Sushi - excellent (perhaps not as excellent as before it was popular) Evening Star Cafe - excellent. a la Lucia - one of my favorite *real* Italian places Dos Amigos - "nighborhood" Mexican... Re: Faccia Luna - competent American Italian--the pizza is good, but not the same model as RR or PP. I don't find it surprising that restaurants on and off of King St tend to be pricey. They pay it in rent, I suspect. That seems a little like complaining that Manhattan is expensive. Still, as an Old Town resident, if these options aren't to one's liking, I think one is better off going to the city to dine than going to Arlington.
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Joel, Thanks for the call out of the Post articles. They were pretty enjoyable, informative, and quite in-depth for such a source... Sorry it took so long so to say. Jon
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If it's so easy to run a coffee shop, then how come there are so few that merit special attention? Of course this is true--there's so much less complexity and less staff than a restaurant--but I've not been to a coffee house in this area where they attend to the customers so well, and only a few in NYC and SFO are in similar league. I would put CA on the short (but growing) list of DC metro coffee houses worth a special visit. And the do make Belgian waffles at CA, so maybe that counts as a restaurant?
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http://www.palenarestaurant.com/coffee.html "Wood-Fired Bagels" WTF? Interesting indeed.
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This is both interesting unexpected. Palena + Swings? I'm going to have to check this out...
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Given the apparent trend a Palena [Cafe], I would recommend the new Caffé Aficionado in Rosslyn over the Palena "coffee shop" (though you won't get a "breakfast" per say). I'd try it if in the area though--certainly not a special trip. Interesting, I was just thinking of this thread because Palena's burger was featured on WETA's DC Burgers show. http://www.weta.org/tv/local/burgers The new show seemed dated making hay over Palena's burger. Ah, well, I wish them well.
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Visited this new cafe on opening day (yesterday). There was a large crowd of well trained staff on hand, but only one barista on the 2-group La Marzocco GB/5. Talked at length with one of the owners, Clark, formerly of NYC. They seem dedicated to what I'll call "artisanal coffee" Some roughness in service at high demand from Deloitte or CEB workers. Hopefully they will appreciate this is not Starbucks. Clark says they intend to offer pour overs, later in the day as well as drip and espresso drinks. Their pastries (mostly) are made to order elsewhere and they are amazing. A house made Belgian waffle was not yet available. Decor is well thought out: modern, minimalist, but color coordinated throughout. This looks like a major upgrade to Rosslyn's coffee offerings. Look forward to visit #2.
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Opened 10/21/2013 - Caffé Aficionado, 1919 N Lynn St, Arlington. A new high-end coffee house opened Monday in the CEB/Deloitte building in Rosslyn. They serve Handsome Coffee, from Los Angeles using a 2-group La Marzocco GB/5. They do pour overs later in the day and serve amazing pastries. Not sure who bakes them, but they are delish. Not everything on the menu is available--like some house made Belgian-style waffles. They also have fresh squeezed orange juice.
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I wish I had remembered to check Buzz in Alexandria at the start of the weekend... A bit late now. They have always had Illy and the difference was quite stark. I never gave much thought to who's coffee NRG served elsewhere. Was it MadCap everywhere but Buzz? Glad to hear such good things about Ceremony and that NRG has a more local connection. I wonder whether this has something to do with MadCap's plans for a DC roastery which seem not to have materialized. I certainly didn't know Ceremony's presence extended to the west coast! I'm taking my espresso machine there (Annapolis) this week for some work. That's where La Marzocco recommends for service in this area. If you want to hit a coffee cupping with some other Rockwellians in the near future I know Swings is doing them Friday mornings, and Counter Culture used to do them around the same times in DC.
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darkstar965, Thanks for the opportunity to respond on these places. I am familiar with both and stand by my assessment. Both espresso and pour over coffee are manual, attention intensive processes. They are highly dependent on the skill and attention of the maker. I'm told that in blind tastings of knowledgeable coffee geeks, pour over using the Haro V60 cone is consistently selected as the best prep method. I would say the best cups of coffee I've had were from such (at Swings, Filter, and a few places in San Francisco and NYC [notably Blue Bottle uses a dripper that is shaped more like a Melita cone and that is among the best coffee I've ever had]). I should say that I've had enough espresso at Swing's to have gotten below average cup there too. It can and does happen even at the best places. G+B does a great job with coffee and I'm a fan of David's crew at both locations. I would say they don't put their heart into it as much as Swings, who's whole business is coffee. Swing's doesn't sell foods and foo-foo beverages or event tea! (Well, they have some pastries--otherwise they'd be leaving $$ on the table) Coffee is not G+B's main proffit center or focus at either location. And they don't have espresso. I loved the Clover, but the Trifecta is a disappointment to me. I've had mostly espresso beverages at SF and I don't think they are very good--they are certainly not consistent. I would be surprised if SF has pour overs (I should know this, but don't recall). I applaud SF for their intent: high quality (and priced) beans from Ceremony and great equipment including a La Marzocco GB/5(?). But that appears to be focus of their coffee program (if not the extent). When SF first opened, I had some good espresso there; they've been sliding ever since. The last three have been adequate at best. Quality beans and equipment can only be the foundation; training and attitude need to be the focus. I appreciate the problem of training staff on a wide range of jobs, as G+B and probably SF have, but that doesn't change the grading! Swing's coffee programs is superior by a lot, and their coffees (at the coffee bar) are better in my judgement. Finally, i should point out that it is darn hard to have a serious coffee program when the majority of customers want a cup of warm milk that tastes like chocolate, oh, and maybe a little like coffee too. I won't rant about how most people are drinking sugared milk (maybe soy), when they say they want a coffee. But, mass-market tastes make it difficult to put the effort into crafting great coffee/espresso. I've seen people come into Swings looking for a frappucinno, flavored shots, and sandwiches. They don't have them. It's a coffee bar. The only place around here with good coffee/espresso and sandwiches is Chinatown Coffee--and those few are hand made by a small supplier and sold daily around lunch. Oh, and Blue Bottle on Mint St has a great brunch menu. But it is the exception, not the rule. Hold the line craft coffee makers! Oh my. I didn't mean to write all that... Cheers.
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For anyone who hasn't seen the Post piece, it presents a good overview of the "old Swing's" vs the "new Swing's" that is still emerging. Thank you dcs. +ladi kai lemoni, I would steer clear of the "blends" at Swings (or most places, for that matter). Those are legacy products which they continue to sell for wholesale accounts and to keep some existing customers (see story). I suggest the single origin coffees (not available in grocery stores, to my knowledge); the Brazilian Poco Fundo is very good. They change frequently. I have been wanting to visit Qualia for years, but never get there. I understand it's darn good. I suggest you visit Swing's the roastery & coffee bar and let us know what you think.
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I would like to post an open invitation to this week's cupping at ME Swing's Roastery on Monroe Ave. I plan to attend this Friday, 21 June at 10am. Swing's does a cupping every Friday morning. I would be happy to meet other members there. For those unfamiliar with "cupping," essentially several different coffees (3-6?) are prepared in bowl-shaped cups and tasters slurp the coffees with a spoon to aerate the coffee and disperse it over the tongue. I talked with Mark about hosting a special cupping for Rockwellians, but I think it best to start small. Who would like to join me?
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Any more news for this sad story? We hadn't made it in before the "warnings." A great space; shame that someone can't make a go of it.
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I still don't think the end has come for Illy @Buzz Alexandria. But with ME Swings across the railroad tracks and US1, I'm a lot less interested.
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Yes, 501 E Monroe. Mark W. is running a great ship over there; absolutely one of the premiere coffee destinations in the DC area. He has two highly skilled people working the coffee bar: Clark & Stephanie. This Saturday (today) seemed about as busy as the "grand opening" las Saturday. I have had at least a dozen drinks there and they have all been great. (a cappuccino might have had too much milk on one occasion, that's the most critical I can be) There's no French Press, only pour overs using Hario conical drip filters. Automatic drip coffee is only available until 10am. Pastries are sourced from Alexandria Pastry Shop, and they are good, if too large for my taste (I prefer Euro-sized). The coffee bar seems very much designed to highlight the upgrade in Swing's roasting program -- focused on single origin coffees. The daily menu offers four single origin coffees, plus the house 4-mile espresso blend. I've bought beans twice, both times roasted the day before and less expensive than those from Counter Culture, Intelligentsia, etc.. I am hooked. There was a write up in the Post which seems pretty good: http://goo.gl/kDNY1
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Wow. What is going on at Palena Cafe? I have eaten in the restaurant (vs Cafe) many times, but not recently, and we had a very so-so experience there... Went to dinner there following Star Trek Into Darkness at the Uptown, last Saturday (very good!). We told the waitress it had been a while since we'd been there so she gave us the whole schtick, pointing out the Chicken, Caesar Salad and burger as high points. We ordered the Cesar to share, Rabbit and the Burger, with a side of Rapini. After a bit of a wait, we were presented with the beet salad (split) and the admission that they had run out of the Chef-made Caesar dressing. No apology or disclaimer, just "here it is." Neither of us like beets, so I'm thinking WFT? You just recommended it (and we knew to order it anyway)! And did I mention it was 6:30 on a Saturday night? The burger was good, but not something I'd rave about. The rabbit was good but not exceptional. Our desert was a delicious ricotta tart with rhubarb gelato (delicious). Oh, but the wine! My lovely wife ordered a glass of Coté du Rhone. It arrived with several pieces of cork floating in it and in a dirty glass with lint on the inside (dirty AND poorly wiped). The replacement glass was almost not clean, but tasty. It was a pretty disappointing $100. I can get better for 3/4, if not 2/3, the price. I cannot recommend the Cafe.
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No updates on this? What's been going on there of late and what does this all mean? The few times we were to Virtue we were never impressed.
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Angie's list is a lot like Yelp -- the "democratization" of reviews and opinions makes it less valuable, to me. I like to say that everyone is entitled to an opinion, they are simply not entitled to be right (correct). I've had poor results following Angie's list "advice." I find Checkbook.org (that specializes in the DC metro area) better but still not the greatest. The basic problem with Yelp is that 4 stars doesn't equal 4 stars. Niether Angie nor Yelp has any empirical rating scheme.
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I visited Swing's coffee house, which officially opened today. Twice. I had expresso both times and they were excellent. There is nowhere else in Old Town--and probably Alexandria--that comes close to making espresso like the better cafes in DC. Swing's does. I met baristas Clark and Stephanie and they know their craft. I've had hit or miss experience at Swing's downtown, but the atmosphere is very much like a European cafe. I always enjoyed it. My impressions of Swing's coffee follow some of the remarks here. However I visited the new roasting operation a few months ago and could tell there was a commitment to "upping the game" by what I saw in the tasting room. My thoughts were confirmed and then some by my visits today. It is no exaggeration to say that Swing's coffee house is one of the top locations in NoVA and probably the best in Alexandria, by a wide margin.
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I have been into Dos Amigos several times over 6 months or so and I find it pretty darn good for such a small place. It seems to be a family business. Great, inexpensive food and good margaritas. My only complaint is that the margaritas are now in glasses smaller than when they opened. Great place to go especially if you're near Braddock Metro.
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The LT Bacon & Egg sandwich is very very tasty. I like it so much, it's the only one I had--several times. The down side of using fresh and current ingredients is that sometimes you have to change the menu. Their fruit and nut mix (with ginger) is very tasty too. I can't think of anything that I haven't enjoyed at NSS.
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I'll pile on the praise of TCB. I love the real "bar" which is reminiscent of cafés in Italy where you stand (and it costs more if you sit at a table). The place is rather low on seating. The coffee was very nice. We had espresso, a macchiato, and a pour over of a Bolivian coffee. All excellent. Friendly and competent staff. The place has a great vibe. Very "neighborhood." What wonders me is how many people come to a place like TCB because of the quality vs the location. I'm curious about the economics of "coffee culture." How do you make money with a quality coffee shop. I traveled across the river to visit but you can't operate a coffee house for coffee geeks who patronize occasionally. I Suspect that they use the LA roaster because it's unique. Is it more sustainable to use a closer roaster, or is it just perception?
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I have indeed. I love Misha's as a "third space" and a place to go. A sadly as my coffee geekery has increased my patience for Misha's approach to coffee has waned. I still enjoy 66, but its very darkly roasted. You could not find a *good* coffee house that serves anything remotely that dark. I've bought their beans before and they are ok. They are not up to par with CC, Inteli, Blue Bottle, or even Ceremony, etc. All that is a very long intro for their espresso, which i find bitter and undrinkable. I used to go to Bocatto/Killer ESP rather than subject myself to Misha's espresso. Now the only decent espresso I know of is at Society Fair.
