johnb
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Everything posted by johnb
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I can confirm that Fins was good when I dined there about a year ago. Three couples who do an occasional theme restaurant and subsequent dinner we cook, and the theme that time was Hawaii. Everybody was pleasantly surprised. Semi-casual--the type of place anyone could enjoy.
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IMO it absolutely did until recently, as is supported by comments throughout this thread (not least your own husband's comments (and yours??) as recently as two days ago), and in other fora, including Tom's reviews. However, without Chang, I would say it's not likely it still does. Restaurant reviews, unfortunately, have a short life. That's one good reason for these boards. -
It's confirmed. Peter Chaing (Chang??) is gone, and apparently has been for two weeks or so, apparently just after the DR group dined there and saw him in the flesh. I tried to find out more about where he may be, and "way out Lee Hwy" was mentioned, but I don't know how reliable that is. I also got differing stories about the new kitchen crew--in one case supposedly trained by PC, in another case a chef from NY with 26 years experience. The meal was just OK, and obviously not up to the old standard. The spicy baby dumplings were no longer baby size, and were served is a fairly thin broth with no dried fish as flavoring. They weren't bad, and they were spicy, but the flavor just wasn't there, and the broth was watery. The cilantro fish rolls were similar to before but with less fish and more greens. Again not as much flavor. The spicy beef roll was actually good, but was much larger than before and had bean paste incorporated. For mains we ordered the Chan Cang (sp???) beef (the chinese sloppy joe from the special menu), the Tong Po pork, and the smoked duck also on the special menu. The duck was quite good. The other two looked the same as before (tho the beef has changed color), but were severely lacking in flavor. For example, the beef had no cumin, unlike the load it had before. In general, while not bad, they just weren't very interesting. Bland by comparison. All in all, the restaurant is still OK, but the loss of PC is very evident. No longer a destination. We'll have to see if they can turn it around. Now let's get out our antennae and try to find this guy!
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Two weeks ago a Chinese follow from Canada who is staying with me went to TemptAsian on my recommendation. He enjoyed it, but said the pictures and certificates of Peter Chaing were not on the wall as I told him they would be. I thought that was strange, and wondered if it meant he had departed. A post(link) appeared on Chowhound this afternoon in which the writer (Jane) says she heard PC has left the restaurant--she goes on to tell a story about him having left the Chinese embassy, having the wrong visa and thus being illegal, on the run, etc. (she strangely concludes that he has thus lost "credibility" and she won't eat his food any more----huh???) My Chinese friend reported the food was fine, and other posters here have reported the same. I recall several remarks that the food at China Star is still good even tho PC is gone from there. It so happens that we were planning, snow or no snow, to eat there this eve. If we make it I'll report anything more I learn.
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The Segway rider is now fully outed. Link is here. Maybe this is a trend with legs. No matter how you slice it, tho, I think Nadya earned her $5 on this one.
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As I now see was mentioned earlier, if you're willing to go a bit further west, just onto Little River Turnpike, there is TemptAsian---see thread for more info at this link. It you go down Van Dorn to Pickett St. from Landmark, there is another Chinese place, a Charlie Chaing, which also bears investigation. Note that this place is utterly unlike other Charlie Chaings. AFAIK, all CC's are under different ownership, and this particular one has a serious Chinese/Sichuan menu and they know what they are doing. But you have to ask for the Chinese menu (same is true at TemptAsian). On your way down Van Dorn there is an Italian place called Savino's which has interesting pizza, said to be made by and reflect their Morrocan chef. Worth a shot. Someone earlier mentioned Annette's BBQ. IMO, not too good. But I second Sthitch's mention of Atlantis--good pizza, which is rare in these parts. I've only had the pizza there, but I'd bet the hot sandwiches and comfort foods would be good there too--it just looks like that kind of place.
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Comfort Dishes, Guilty Pleasures, and Old Favorites
johnb replied to DaveBVI's topic in Shopping and Cooking
Fried bologna sandwich with cole slaw. I can tell you from frying much of it that it's getting hard to find bologna that's been made without mucho sugar/corn syrup whatever. Another indicator of the dumbing down of American foods. And that's no boloney. -
My question is, when the re-match with Morimoto was over, did Roberto jump up on his cutting board?
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Not to open any new cans of worms, but if one were willing to divert in the other direction, Manniquin Pis in Olney ought to be on the radar screen.
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They have a separate "real chinese" menu, of course, and both menus are available in paper, take out versions. If you stop by, the one up by the door is the american one, but you can ask for the chinese one at the bar. Get it, and make sure the stuff for the banquet is off of it. That's a start. Go back on this thread to get lots of ideas for specifics. RaisaB is right about the fish--that is the best single dish. There are a number of apps which are to die for, including the fish-cilantro rolls and the spicy baby wontons.
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Well, I never suggested it was worth a special trip just to eat there. I just said that, while it's primarily a grocery store, it was an OK, even perfectly fine, place to eat, in contrast to Meaghan's chartacterization that the suggestion of eating there was somehow like porn. That said, it IS worth an occasional trip for stocking up, and you can eat there as well if you want to. I live in the district and probably go about once a month. Note--it is as worthwhile for low end stuff as high end stuff. For example, their store brands of most things are very good, frequently superior to national brands, so I spend about equal time in the fancy part and the everyday part of the store. And the place is a delight to shop in, in contrast to anyplace I've been to closer in. Remember, those two stores are the two highest-grossing stores in the US, and there's gotta be a reason. I agree, they can get a bit crowded on weekends.
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Since Head kept his title and SALARY, I'm not clear where the basis for a case of discrimination comes from. Do hurt feelings qualify? With trepidation, I suggest some of our numerous highly-compensated lawyers here on the board chime in.
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I agree with the parrot on this one. Steam table items are always a bit dicey, but Il Mee's meats to be BBQed on the little burners, sauced, and wrapped in the lettuce are quite OK, and that is what the place is basically about in the first place. Just have that and pretty much ignore the rest and you'll be fine. And the price can't be beat. Tyler Cowen remains up on this place and I think he's on target.
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I'm glad others have noticed. It seems every time Miss J and I have eaten at Maestro we have had Fernando as our waiter, and I've not experienced a better waiter anywhere.
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In spite of that, have you tried the Chinese chopper and if so what did you think?
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According to an ad in this morning's WP Weekend section, Stoney's will finally serve its last on January 14. They give an email address (stoneysdc@gmail.com) where you can send your email address to eventually receive information on their re-opening somewhere, sometine in 2006. Last call for delux grilled cheese sandwiches!
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This reminds me of the basic cooking advice of an old friend, which was....when in doubt, add butter. When in serious doubt, add more butter.
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There is little to add to the previous descriptions except one more big round of applause to both Chef Donna for putting together this spectacular menu, and to Joe for organizing it, as he does so well. I would say for me, as for many others, the most memorable dish was the duck "stew," which had BOTH the most interesting contrast in textures AND the richest flavor of just about anything I've ever experienced. The truffle risotto was as good as ever, and it is no mystery why it is Roberto's favorite dish to prepare. I believe the coloring for the virtual caviar was squid ink. I also liked the humble little cod cake that served as a base for the scallops--it was good even before dipping it in the truffle sauce. Cod and truffles--that combination alone speaks volumes about the incredible creative mind of Roberto. Just looking forward to another dinner like this some day soon.
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If my understanding is correct, they are medals Chef Chang won in two important culinary competitions in China. That fellow he is with in the photo is the President of China, or some such.
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Just returned from my second foray up to Cuba de Ayer in Burtonsville. Excellent traditional Cuban dishes. Great soup, great picadillo and ropa viejo, and the best flan I've ever come across---very dense, served in wedges like a torte. Crispy tostones and maduros. They also have Cuban sandwiches which I haven't yet tried but they looked good at the next table. Unfortunately a ways out (about 15 minutes past Silver Spring on Rt 29) It's located on Rt. 198 about 300 yards west of Rt. 29, in a strip center towards the back and a bit out of sight from the road, on the North side. But worth the drive. Better than Cubanos, and definitely better than Cuban Corner IMO. Eve Z. gave it a good write-up a few months ago. And if you go on a Friday eve. the Amish farmers' market on the corner will be open and that by itself is also worth the trip. Highly recommended.
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The Bread Oven on 19th St. When I worked in the 'hood I'd go there lunchtime and sit at the counter, watch them make bread with that big French thing with the canvas reels that they put the loaves into and took them out of the oven, eat the wonderful bread, and have their great specials of choucroute (Thursday??) and Couscous (Friday I think). Cassoulet too IIRC. I'd still be going there if it existed.
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Colorado Kitchen - Vailed.
johnb replied to hillvalley's topic in Washington DC Restaurants and Dining
FWIW, the latest issue of Cook's Illustrated (Jan-Feb 2006) tackles the biscuit matter (hint--layers, as if you were doing a Danish pastry). -
If I'm not mistaken, GS will be opening his place in Las Vegas sometime next year. Robuchon is already there, along with several others. It's getting to be La Seine on the Colorado.
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When all is said and done, it probably is their best single dish (but if anybody wants to put forward other contenders I'm all ears). Anyway, it's the one they serve between the two wicker/bamboo woven disks, the top one propped up with a wooden skewer, so if that's the one you saw that's it. Without looking I think it's about #63 on the menu, called "roasted fish with scallions" IIRC. Definitely one you should not miss.
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I've eaten at both, plus Queen Makeda across the street. Etete is the best of the lot IMO, in terms of both food and decor, tho QM (is it still open??) is/was more "homey," with Mama in the kitchen making what she does best and bringing it out to serve you. Sodere is fine, but I would pick either of the others first. Any of them is preferable to Dukem in my book, which is not to say Dukem is bad just that the others are better. Should anyone go to QM, I would advise ignoring the menu and just asking for what's good that day, and leave it in Mama's capable hands.