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Dr. Delicious

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About Dr. Delicious

  • Birthday 06/25/1974

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    McLean, VA

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  1. We had a pretty tough go at it the last week in Ocean City, food-wise. We required outdoor dining for Covid reasons, and restaurants were not really able to accommodate this like the year before when they were really focused on Covid prevention. For the places we did go, there were standout dishes, but no standout meals (Sunset Grille comes close, and I wish we went for dinner instead of lunch), and given the waits we had to endure, the prices, etc., we were pretty disappointed overall. Anyway, here's some brief thoughts: Fisherman’s Inn Crab Deck Hush puppies: huge portion of quarter sized fried corn bread balls served with packets of butter. Very good Hot crab dip: serviced in a bread bowl and topped with cheese it’s a gooey and tasty treat Side salad: good size, fresh lettuce, cruces tomato onion carrot, good blue cheese dressing Seafood Platter: disappointed that it was an either or choice between broiled or fried. Kinda small. 3 minuscule scallops, 3 tiny shrimp, a mostly filler crab cake, but a nice piece of flounder. For the price I expected more Great service and great setting Hooked I got a halibut special, and the fish was really dry Coastal Salt Seafood nachos, piled high with shrimp and crab, not skimping, delicious plate Fried deviled eggs, 3 half eggs, deviled, with crab, deep fried and very tasty Seafood cavatelli was in dire need of salt, but that salvaged a decent dish. Filet Mignon cooked perfectly and a big size (8oz?) for a reasonable price Mains all came out lukewarm at best Apps were better than mains Service was slow and our waiter had lots of tables Sunset Grille Large peel and eat shrimp, steamed and served hot. Covered in old bay. Delicious. Cheddar biscuits, 4 Parker house style with large oats of butter served warm and tasty. Summer sangria was a large glass and fruity and yummy. Fish and chips, giant portion, 4 pieces perfectly battered and fried, excellent fries and slaw. Baltimore club was giant sandwich with crab cake shrimp and various toppings, just enormous and really good. The Hobbit Caesar salad served with mostly brown lettuce. Sent it back Veal in a madeira sauce that was tasty The sides weren't even an after thought, they were no thought! Bad mashed potatoes; cold green beans We had an incredible meal here last year and this one kinda sucked.
  2. We’re here now, and on our first night, one thing we’re finding is that many restaurants aren’t doing take out. Perhaps this was a Sat night quirk, but if not, it will make things rather difficult as we’re trying to avoid inside dining due to Covid/delta. I’d be curious to know if other recent visitors encountered the same issue.
  3. I believe it is as I don’t recall ever seeing it around here either. I’m interested in trying their take on it.
  4. Another visit, including some new items, and another satisfying meal. First, we ordered a lot of food: Fried Dumpling (6) Crab Rangoon Shrimp and Chive Dumpling Hot and Sour Soup Crunchy Noodles Vegetable Lo Mein 002 General TSO's Chicken 101-2 Peking Duck (half) 404 Jumbo Shrimp Imperial 609 Chicken and Broccoli in Garlic Sauce (not spicy) and it was all thoughtfully packaged, and nothing was forgotten (which is a big deal considering our recent experiences at other establishments). Second, there are some real standouts here, rivaling anything I've had in the area: Crab Rangoon, Shrimp and Chive Dumpling, Hot and Sour Soup, General Tsos, Chicken and Broccoli in Garlic Sauce. Stick to these, and you got yourself a great meal! Third, there are some dishes that are very good (Peking Duck), if better elsewhere, and which could be very good (Jumbo Shrimp Imperial) with a little more flavoring. Fourth, still some misses, but again, I'm looking forward to trying other dishes, particularly the Shrimp and Lobster Sauce (a favorite of mine that I grew up with in Massachusetts). (I don't claim to be a sophisticated Chinese food eater so YMMV!).
  5. We’re continuing our hunt for Chinese take-out, and we may have a contender here. Still, not everything was good: the Spring Roll was mushy, the Fried Dumplings could have been fried longer, and the Jumbo Shrimp Imperial was a bit bland (although it contained quite a good number of shrimp!). On the other hand, the Crab Rangoon had a great taste to them, as did the Hot and Sour Soup. The General Tsos Chicken were nice chucks of meat in a tasty sauce and not overly breaded with unidentifiable crunchy pieces. Might be the best version I’ve had in the area! Lastly, we had them add Chicken to their Broccoli with Garlic Sauce, and it was a very tasty brown sauce with a bit of a kick. So, mostly hits, some misses, but showing enough promise that I’d like to go back and try additional menu items. Also, a very friendly family running the joint, as I had a nice, brief conversation when picking up my food.
  6. It’s been a few years since our last visit, and this place hasn’t changed a bit, which is good! We had the curry mussels, which were delicious, and ripe for dipping with the good crusty bread. Also started with a frisbee salad with ample bits of real thick bacon, a poached egg and other fine accoutrements. I had the rabbit stew, which at times in the past they’ve been a bit heavy handed with the mustard, but on this occasion it was done with the perfect balance. The wife and child both got the filet, and both were over cooked, which was unfortunate, but we’re still tasty, and the fries were excellent.
  7. It seems that they’ve turned it around as we had a very good meal and great service the other night! We asked for our pizzas well done, and when the server looked questioningly, we explained our issues with our last visit. He said it wasn’t the first time he was hearing that the pies could be cooked longer. Anyway, we really enjoyed everything, and we’re quite relieved!
  8. Our last few meals have been disappointing, both in quality/taste of food and service. Regarding the food, we've just felt that the flavors have been off, and that the food has been bland overall (with a couple exceptions). Regarding service, they've been consistently and significantly late in terms of when they've said the food would be ready, and they keep forgetting items we've ordered. Last night, they forgot to give us rice! We've also not received full entrees, pancakes for the duck, and other miscellaneous items. I can't prove this has all coincided with their glowing article in the Post, which appears to have greatly increased their popularity and business, but it sure seems that way. We simply can't trust this place any more, and so we don't plan to return. What a shame!
  9. We had a disappointing meal here the other night: all 3 pizzas we ordered were undercooked, where the cheese remains clumpy and hard (despite the surrounding crust having good char). Similarly, the Brussels Chips had no crisp to them. Hopefully they'll turn it around because we've always loved this place!
  10. I'm a fan of the McLean location, which, pre-Covid, churned out solid Tex-Mex food in a family-friendly dining room with a neighborhood vibe. Now, during Covid (and perhaps before), they've put real thought into their take-out service, carefully packaging meals and accoutrements for dining at home (including free sides of chips and salsa that you would normally get when dining in). This place checks a lot of boxes: taste, cost, quality, quantity, and convenience.
  11. There may be a difference in using the 16 inch that Rovers has and the 12 inch that I had. The problems I had could have been due to how compact the cooking area was. Having more space between the food and oven ceiling/walls would probably have helped the burning and flare-up issues, not sure about the uneven cooking and need for frequent rotation.
  12. I returned the oven and all accessories. We gave it the best effort possible: bought and used all suggested ingredients, used their dough recipe, bought and used the rotating peel and thermometer, followed all instructions to the letter. Basically did everything that was suggested to make this oven work. Still came out with burnt pies, an oven that wouldn’t stop catching on fire, and absurd amounts of stress all for a damn pizza oven.
  13. Had 2 bad follow up attempts: I tried to use the oven to cook streaks, followed directions to the letter (including using an Ooni cast iron pan), only for the oven to immediately flame up and catch everything on fire, rendering the oven useless. The following night i tried to cook another pizza, again had the oven begin to burn the pizza due to catching on fire, tried to rotate the pizza only for it to stick to the stone, and despite my heroic efforts, could not salvage the pie. I'll give it one more effort, and if it still gives me trouble, i'm returning the oven.
  14. Maiden voyage was a success, tho we do have some issues to work through. The good: comes ready to use right out the box, with minor prep; easy to use controls; simple gas tank hook up. The bad: uneven cooking, so our pizzas burned on one side, meaning you got to regularly rotate the pizza; no way to gauge temp, so you got to purchase thermal gun. I think with some experience, we can manage these issues. I believe we’re going to give it ago on some steaks and vegetables this evening.
  15. I have the regular, 12" version coming tomorrow, with a maiden voyage expected the day after. We've been making homemade pizza for years now on the grill, and while i feel this is a solution for a problem we don't have (as our grill churns out excellent pies), I am intrigued by the top-down cooking approach and the char I expect we'll get. Our grill is hardwired to a gas line, so now i gotta get a propane tank, and a table to put the oven on, and a new pizza peel, and it's kinda turned into a whole thing, but happy wife happy life and what are you gonna do?
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