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About Escoffier

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    Handsome,charming and mostly hungry.
  • Birthday May 16

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    Not Telling
  • Interests
    Um, let's see...fond of fast cars, beautiful women, good food, excellent wines. Dashing and charming rogue, known for continental manners and suavity. Also refreshingly modest but I keep forgetting to mention that.
  • Location
    Stuck inside of Mobile with the Memphis blues again.

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  1. From WTOP.com: https://wtop.com/business-finance/2018/09/report-taylor-gourmet-to-close-all-d-c-area-shops/ From Washington Business Journal: https://www.bizjournals.com/washington/news/2018/09/21/report-taylor-gourmet-to-close-all-d-c-area-shops.html?ana=wtop_bd From Washingtonian Magazine: https://www.washingtonian.com/2018/09/21/hoagie-chain-taylor-gourmet-will-close-all-of-its-stores/
  2. We go to Al Dente on a fairly regular basis. We always sit at the kitchen counter and just ask Roberto to make us 3 or 4 courses. Dinner is always excellent and a lot of the times, things that may be placed on the menu in the future.
  3. Escoffier

    Criticizing the Critics

    paraphrased :)
  4. Escoffier

    Chef and My Fridge - Korean Competitive Cooking

    How's your Hangul? (and I'm not sure I'd want anyone to open my fridge after that 17 hour flight).
  5. A really simple premise..8 chefs, 2 moderators, 2 special guests, 2 guest refrigerators. Yep, a crew goes to the guests house and picks up their refrigerators and bring them to the studio. While the show is in Korean (Hangul), there are copious closed captions so anyone can follow what's happening. A typical show starts with the introduction of the episodes guests. These are usually movie or television or musical stars and are all quite well known by the intended audience (for me? Not so much but that doesn't make this any less fun). One of the two visiting stars goes first. The two moderators do an "inventory" of the fridge of that guest. The guest is then asked for a theme for the dishes they would like to be made from the ingredients in their fridge. Themes have included "Increase my appetite", "Make me want to drink more Soju" and "Remind me of home" are somewhat typical. Two dishes are named and then 4 of the 8 chefs are selected. The chefs decide which of the two dishes they are going to create from the fridge ingredients and the competition starts. They are given 15 minutes to create a dish or dishes that they feel will satisfy the guests request. There is an amazing amount of creativity displayed along with huge amounts of humor. At the end of the 15 minutes, the dishes are presented to the guest (and then the 4 remaining chefs and the moderators). The guest has to select the winning dish and chef. The chefs are all well-known and respected Seoul chefs (with one exception who is a writer but also a SERIOUS foodie) and their specialties range from Korean (naturally), all of Asia, and European as well. The series is on Netflix and you can find it by searching for Chef and My Fridge.
  6. Next time try Ja Jang Myun with seafood (and somewhere else), preferably at Jang Won which is between the VA Commerce Bank and the Tires Plus store. You'll find the same service, only two types of banchan (the pieces of onion that you dip in black bean sauce is my favorite), not much English (a very heavily Korean clientele) and the same eat and leave vibe. And if you don't like the Ja Jang Myun, try the Kung Pao Shrimp (the Korean version is nothing like P.F. Chang's I promise). (I'm going to regret telling people about this place because it's where we go for ja jang myun and I really don't want to have to contend with a herd of people to satisfy my craving 😀)
  7. Grover and I were the first to snag dinner at Chef Will Artley's pop-up at Bastille. He's there July 19 to 29 while waiting for his new restaurant to be completed. To say that the five course for $55 dinner we had was amazing does not even begin to describe how well the flavors balanced and complemented each other. The menu: Smoked crab cake with root slaw and remoulade (this might be the best slaw I've ever eaten. I could be totally happy just eating five courses of it alone); BLT Gnocchi with Sweet Corn; Agnoloti with Ham Hock Broth and Popcorn; Sea Bass with Succotash and Horseradish, and for dessert, Banana Trifle with Caramel and Candied Pecans. Dinner was excellent, the service was impeccable, and the entire experience was a steal at $55 per person. I had the wine pairings which added $35 to the total but the pours are generous, they paired well (with one exception which I believe was corrected after we finished dinner) and timely. Highly recommended before Chef Wili decamps to Scott's Restaurant, Bar & Cask Club, which will take over the former Co Co Sala in Penn Quarter.
  8. Escoffier

    Dining in Alexandria

    Nasime is NOT and never will be a "sushi place". Sashimi? Yes. Sushi? NOPE! (and never let the chef hear you say Nasime is a "sushi place". )
  9. Escoffier

    Mul Naengmyeon (냉면)

    If you don't mind traveling out of Annandale, Woo Lae Oak in Tyson's Corner. If you want to stay in Annandale, Han Gang would be the next best. --- Mul Naengmyeon, Baltimore - (DonRocks)
  10. You take a slice and then using your chopsticks (one in each hand), you tear it into bite sized pieces. Please don't eat it with your fingers.
  11. My mission in Korean dining Happy to help, no apologies necessary or required. Just enjoy Korean food (like I do).
  12. Must have gotten lost in the mail... We're always happy to help others experience Korean food. Don't be afraid to just point if something looks good (or interesting). At places like To Sok Jip, you're going to run into a minor language problem and you'll discover that true Korean food service has absolutely NO connection to American service. Korean service may seem a bit abrupt if you're not used to it, don't take it personally, most Korean restaurants are small and the idea is to feed you and get you on your way.
  13. Escoffier

    Dining in Annandale

    With the utmost respect (for Hangul badly translated into English ) bonchon (properly capitalized as Bonchon) is a Korean Fried Chicken chain with a number of restaurants in the DC Metro area. The word you meant is panchan or banchan (파친). Glad you enjoyed the BBQ overload, now go to Gom Ba Woo and order haemul paejun (해산물 팬케이크), the excellent mandu (만두) and the dolsot bibimbab (돌솥 비빔밥). Or if you really want a true Korean experience without the somewhat Americanized service, go to To Sok Jip and point to anything on the menu. You wont' be disappointed. PS: Banchan is an important part of EVERY Korean meal and is almost always unlimited. A hard concept for Me-guks to wrap their heads around. 😎
  14. We went back once or twice after Shinmoto was gone but the experience wasn't the same. The ramen remains very good, but we never tried the sushi again. If we want sushi and are in the area, we go to Yamazoto. While the sushi may not be prepared with quite the same respect for the fish, it's fresh, the rice is done in the Tokyo style, and it's consistently good.
  15. I've called for managers a number of times. A lot of times to compliment a server for going out of their way to give good service, to have the chef thanked, etc. I've also spoken to a manager to say that something wasn't correct (not hot enough, bland, etc) so that axe swings both ways. I see no reason why asking for a manager should "cast a pall" on any dining experience. If you don't want to remark on service/food, good or bad, stick with some place safe like Cheesecake Factory.