Escoffier
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Everything posted by Escoffier
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Restaurants That Never Come Up
Escoffier replied to Kanishka's topic in Washington DC Restaurants and Dining
I have no earthly idea why Villa d'Este came to mind recently. Decent (if pricy) Italian on St. Asaph. Grover and I have eaten there a couple of times and the food is reasonably good but it just doesn't seem to be a destination restaurant (except for guests from the hotel across the street). The second place is Stella's on King St. across from the King St. Metro. Another adequate place with some interesting menu items. Seems to be a after-work spot for west Old Town workers of a certain (youngish) age. -
Put me down as a definite maybe. I'm going to try to make it (and hopefully the +1 as well)
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Grover and I are in depending on the date and time.
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Grover and I are off to Tallula to sample some of Nathan's magic. I'm hoping something from the smoker is on the menu.
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Jajangmyun is adapted from the Chinese which is why you don't find it at every Korean restaruant (and the reason we haven't suggested Choong Hwa Won is that we were going to in March...I think people are ready for Korean/Chinese food. At the rate Dean finds Korean restaurants, we could have a Korean $20 Tuesday from now until the end of 2008)
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we didn't get to Super H this Saturday, I plan on picking up some achiote paste as a substitute. After reading Ilane's description, this recipe is getting moved to the head of the list.
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The sign says "Myong Dong" in Korean. The Oriental Noodle sign is there for English speakers (which is probably confusing to the non-Korean speakers).
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Anything Dean recommends you try. He's never lead us wrong yet (and get the cheese plate...OMG!)
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I'm with you. If she bothers you that much, there's a simple solution...ready now? It's called the remote control. Turn the damn TV off, read a book, take a walk, contemplate your navel, quit the kvetching.
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Bonsai is not bad. Reminds me of a California sushi place. Service was decent, sushi was reasonably priced and fresh.
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From the Washington Business News: "Firehouse Subs plans to open 67 locations in the Washington area over the next decade, resulting in hundreds of new jobs, if not more. Currently, the closest Firehouse Subs location is in Fredericksburg. The Jacksonville, Fla.-based company... has 260 fast-casual restaurants that specialize in hot subs in a firefighter-themed setting. In the Washington region, Firehouse Subs looks to open 30 to 40 franchises in the next five years and nearly 70 locations within 10 years... One restaurant in Alexandria that will also serve as a training facility is expected to open in early April."
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When I read the recipe and the comments from the people who shared it, it sounded so good that I'm ready to make my first Latino pilgrimage to the kitchen to try it. I hadn't thought of chicken but that sounds good as well. Now to find those banana leaves. Thanks for the additional information, this is one area of cooking that I haven't sampled before... I see endless horizons.
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Thanks, the selection of Latino foods (and other goodies) isn't as great as the Asian (naturally) but we'll be there on Saturday so I'll look. I think I'll try the new Grand-Mart in what used to be Hechinger Mall on Backlick Rd. They have a huge selection of Latino spices and foods (but I don't think I'm even going to ask about banana leaves).
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I found this recipe and it sounds great. Has anyone made puerco pibil and if so, where can I get annatto seeds? Here's the recipe: Puerco Pibil Ingredients 5 pounds Pork Butt cut into 2 inch cubes 5 tablespoons annatto seeds 2 teaspoons cumin seeds 1 tablespoon whole black pepper 1/2 teaspoon whole cloves 8 whole allspice berries 2 Habanero Peppers, cleaned and chopped 1/2 cup orange juice 1/2 cup white vinegar 8 garlic cloves 2 tablespoons salt Preparation Instructions Grind: 5 TBS Annatto Seeds 2 TSP Cumin Seeds 1 TBS Pepper – Whole ½ TSP Cloves – Whole 8 pebbles Allspice Blend: 2 Habanero Peppers cleaned and chopped *** take out the HOT parts of the pepper like seeds and veins !!! **** ½ CUP Orange Juice ½ CUP White Vinegar 8 Cloves Garlic 2 TBS Salt with spices from the grinder. Add the juice of 5 lemons and a splash/glug of tequila 5 LB Pork Butt cut into 2 inch cubes and place, with the marinate, in a large zip lock bag to soak. *** let marinate in fridge for 60 mins *** Line (8x13) baking pan with banana leaves. Pour in pork and marinate. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.
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Some major changes coming for Majestic Cafe. Appears that Dylan Coolidge is not going to be be the Chef. It appears he's on his way back to Portland (or somewhere). Bob Beaudry is off for a well-deserved vacation, the front of the house is dispersing to parts unkown and big changes are coming to the Old Town site. Stay tuned.
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I haven't been in the mood for eating with my fingers for a long time, I think I want Moroccan. Anyone for Casablanca say March 20?
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we checked that out one time....I'm not sure there's a thriving market for emu eggs locally.
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Jake, what is this? We go to that store often.
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I just saw this Joe and find it hilarious. The comparison of food to gambling (while finding good food can be a gamble and may leave you broke afterwards) is somewhat of a stretch. Thanks for the laugh. as I said in my original post "Let the B&M begin" and so it goes... This might have been funny if it had worked. What was it supposed to be?
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got mine as well...
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Don't worry, there are many Korean foods where there is no soy sauce. Bibimbap, mandu, most panchan, pa-jun...none of these contain soy sauce that I know of.
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I'm sure that as Chef Coolidge becomes more familiar with both the area and the culture, this will change. He said that he prefers to use local produce and supplies to create signature dishes. Given the pervasiveness of Southern influence in Alexandria, I'm sure, via osmosis, the Southern influence will permeate his cooking. (I agree we're over-run with French/Italian influenced restaurants). He's working with Chef Bob Beaudry through the end of the month, so I'm hoping that he will pick up some of his ideas as well.I also asked him to join DR so that he could become more familiar with the dining population (okay, that part that has a computer and belongs to DR) to see what he had to look forward to. Majestic Cafe won't close during the transition from Chef Bob Beaudry to Chef Coolidge. The restaurant is going to have some renovations but will be open. This will be a good time to check out Chef Coolidge and his food. January 28 will be the last day for Chef Beaudry. If you get a chance, come by for dinner and a chance to say goodbye. Bob has done a great job under what could have been really trying circumstances. He deserves kudos for all of his good works (to say nothing of the great desserts). Bob, you (and your wonderful desserts) are going to be missed. Both Grover and I hope you have a great vacation and that you come back and end up baking and creating those desserts at some lucky restaurant.
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More Majestic Cafe Updates: The new chef at Majestic Cafe is Dylan Coolidge. He comes to the Majestic from Portland, OR where he was the head chef at Lucy's Table and then the Chef at the restaurant in the Mallory Hotel (now Hotel Deluxe). The Majestic is going to go through some remodeling and there will be a 90 day transition period. The Majestic won't be closed but there will be changes. Chef Coolidge will more than likely diverge from the Southern style that has predominated at Majestic by offering more contemporary American food with Italian and French influence.
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There is some news. A new chef has been hired. He's from Portland, Oregon and will be starting (as a sous chef) soon. I'm not sure when the transition to the new chef is going to take place. Chef Bob Beaudry is going to introduce him to the food and clientele slowly (probably to keep him from running screaming back to Oregon). Chef Beaudry mentioned his name but as busy as it was there Sunday night, I really didn't get a chance to hear it. Grover and I will be there over the next couple of days, so I'm hoping we can meet the new chef. There are other renovations planned for the Majestic but that's all that I know. I'm sure the interior will be changed as well but don't really know how or what those renovations will be. Chef Bob Beaudry (and his wonderful desserts) and the staff who leave, are going to be missed.
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I haven't seen anyone post anything about Majestic Cafe. Grover and I were there Sunday night (the last night of RW). We were in good company, there were other DR people around as well. The entire menu was available with no upcharges on anything (that included the crabcakes and the steak). The staff was attentive, the service was good, the food was great. Both Grover and I had the Roquefort and Romaine salad for our appetizer and then the crabcakes for our mains. This salad is amazingly good. I don't know what it's dressed with, but Bob should bottle and sell it. The crabcakes were acccompanied by a Vidalia onion slaw that is better than any cole slaw I've ever had. For dessert, I had the poached pear and Grover had the Apple Napoleon. The red wine poached pear is served on a soft cookie that reminds me of gingerbread and heavy whipped cream. I didn't get a chance to have a bite of Grover's Apple Napoleon, but suffice it to say, it was gone before I asked for a taste. Quite a satisfying dinner. The only thing that put a pall on the evening was the thought that Bob and Kent and Alex and Suzan will be gone at the end of January. Majestic is going undergo some renovation and a change of cuisine.