Escoffier

5 hours ago, curiouskitkatt said:

sometimes you are directly quoted in a piece.

paraphrased :)

4 hours ago, NolaCaine said:

This is what I want for my birthday. 

How's your Hangul?  (and I'm not sure I'd want anyone to open my fridge after that 17 hour flight).

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.

10 hours ago, weezy said:

Had dinner here last night.  Service was friendly and efficient, prices were quite reasonable.  I ordered #34 -- and discovered it's not my thing.  I thought it was very one-note, flavor wise, and I got bored with it quickly.  I brought fully half of it home and this morning, eyeing the container in the fridge, decided I wouldn't enjoy it any more the second time around and tossed it out.  Even nibbling on the banchan between bites of the ja-jang myun didn't help -- it only served to remind me I was disinterested in my entree.  I get that it's a homey, comfort food type of dish, but it just doesn't seem like there's any "there" there to my palate.

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 😀)

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.

On 1/17/2018 at 6:42 PM, JimCo said:

I think Don is right that the best is Nasime but you can't get it a la carte.

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". )

On 6/21/2018 at 2:27 PM, TheMatt said:

Here's a question now that it's summer: what place in Annandale (or, I suppose Centreville) has the best mul naengmyeon? I've had a few around town, so I know what I like and don't, but I do wonder if any is "authentic".

If To Sok Jip made one, I'd probably assume they would (I really like their bori yeolmu bibimbap), but since they don't, I refer to the experts.

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)

On 5/25/2018 at 8:10 AM, FranklinDubya said:

One question for more experience Korean diners - how does one properly eat a seafood or kimchi pancake?  The slices they had were a bit unwieldy for chopsticks but it didn't seem to work great as hand food either... we felt like we were probably missing something.

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. 

14 minutes ago, funkyfood said:

Ah!! You're totally right. I apologize and thanks for the correction

My mission in Korean dining Happy to help, no apologies necessary or required.  Just enjoy Korean food (like I do). 

On 4/3/2018 at 11:03 AM, FranklinDubya said:

 I'll definitely shoot Escoffier a pm, thanks!

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.

2 hours ago, funkyfood said:

unlimited bonchon side dishes (spicy kimchi, veggies, etc.)

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 hours ago, Ericandblueboy said:

Anyone visit here recently?  Is the sushi any good?

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 hours ago, DonRocks said:

I don't know, maybe this should be a separate thread, but personally, I think calling for the manager casts a pall over the entire evening - if you're having a bad experience, it gets even worse when you force conflict with a manager (and sometimes, earnest gripes get frowned upon by managers, and you can bet the server's going to be giving you the stinkeye from that point forward). I never do it; when I write about my meals, I just write about the natural flow of things, warts and all. I guess if a server was being an absolute, total, hostile jerk, I'd do it, but only if the evening was already ruined. [I can delete my posts if you'd like - this is not a big deal.]

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.

1 hour ago, DonRocks said:

[Was this trip really necessary? jondagle (who gets major points for using his real name) is an intelligent diner and a thoughtful writer.]

Jeez, I was curious, if there were THAT many things that weren't up to snuff, why not call over the manager right then.  The money you spend is yours and you should receive value for value spent.  C'est la vie (or something). 😋

Two nits to pick.  One, you said "What annoys me is that after trying to give genuine, helpful feedback we go no acknowledgement. We should have been comped the Bellini at a minimum. Maybe offered a discount on the check or on a future visit."  Overall, I'm not sure why you think the Bellini should have been comped, because nit number 2: "The manager should have been called to talk with us (they were NOT remotely busy by this point)."  What prevented you from asking for the manager when you first tasted the "bad" Bellini and what prevented you from asking your server, when she returned, to speak to the manager?  If you found something lacking, the time to speak to the manager was then and not days later.  Even a quick word with the manager and your problems might have been solved.

Wear a hair net.

According to the Washingtonian, Del Campo is no longer and Taco Bamba is open.

7 hours ago, meatwad said:

The re-built Generous George’s building has been in progress for some time now. They were interviewing “real” chefs awhile ago. Any idea on what they’re now planning for that giant dining room?

At this stage, I don't think anyone knows.  I haven't talked to anyone in the family for a couple of months.

1 hour ago, alexandria1 said:

Closed about a month ago.

Jeff Yates who owned Hunting Creek, Table Talk, Old Town Cinema and what was Generous George's Pizza Place passed away a little over a month ago.

10 hours ago, dracisk said:

They still have a Chinatown location with a menu and hours listed on their website.

That may be true (on their website) but, unless you prefer dining in a place with paper covered windows...(that was as of last Friday).

1 hour ago, Genevieve said:

Definitely interested in trying a Taco Bamba in DC! 

I think it's a bit of a stretch to call 7th and I Penn Quarter, isn't it? I'd just call it Gallery Place, but I may be defining Penn Quarter too narrowly. Either way, I'll try to get there soon.

Hey! if people in Rockville can call that Potomac North, we can call 8th and I st. NW Penn Quarter. 

On 4/4/2018 at 6:28 PM, silentbob said:

"DC's Now-Permanent Taco Bamba Open April 6" by Warren Rojas on eater.dc.com

I work close-by and the daytime traffic was never very large.  I hope the newly christened Taco Bamba works out.  

The new concept is CLOSED.  Windows papered over, Del Campo seems to be no more.  i guess even Taco Bamba didn't help.

5 hours ago, Madam said:

I'm excited to try Nasime. Alexandria Japanese options are a bit depressing. I make the trek into DC for the better stuff.

Nasime is closed on Monday and there is seating for only 26.  Make sure you have reservations otherwise you won't be able to get in.  I'd suggest you ask for seats at the bar in front of the open kitchen.  Make sure you ask for the seats that are the farthest from the door because the first three seats have a blocked view of the chef.

Okay, here's the scoop.  Robert W. and Brabo are no longer a couple.  Happened over a year ago.  The new chef is Sebastien Rondier who worked closely with Alain Ducasse at restaurants like Adour at St. Regis in D.C. miX On The Beach in Puerto Rico, Benoit Bistro in NYC and Le Louis XV in Monte Carlo.  He' was born in Southwest France.  He's now been at Brabo for about a year. Brabo has been changed and now both the front dining room (the more informal bistro) and the back, formal dining room share a common menu.  There are daily "specials" like the cassoulet on Tuesday (which is great!).

N.B: Some of Chef Sebastien's background was shamelessly cribbed from the Alexandria Patch with no malice aforethought