DavidO
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Everything posted by DavidO
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We tried it and liked it a lot. I thought the crust was good-- crispy but also a little chewy. I might have liked it a little thinner, just like I might wish the pizza was a little cheaper-- $17 for a pizza that feeds 3 isn't ridiculous (cough/Mia's/cough) but we still spent $70 for dinner for 3 on pizza when all was said and done-- but they've clearly invested a lot in the place and I wish them the best. We got little metal plates to eat the pizza from, for whatever that's worth.
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Food Trucks and Food Carts
DavidO replied to DonRocks's topic in Washington DC Restaurants and Dining
Floridano is my favorite of the ones I've tried, and probably the only one I'd actually wait for. I'll keep an eye out for Sang. -
There's a Bertucci's at the White Flint Mall that might be a good option for pizza.
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Better than another burger place, at least. Plus New Haven pizza isn't exactly synonymous with Neapolitan pizza.
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We went recently and my take was closer to Jiveturk's-- we enjoyed the meal and were glad we went, but overall it did not wow me quite as much as say, Table 21 at Volt or Komi. I looked at the menu link and our menu did not match up exactly (for example, we had a risotto, which was not one of the table's favorite dishes). I found the very last plate of desserts to be a little disappointing, which I think is an unfortunate way to end (opinions were split at our table on a meringue which was described as "Mr. Soapy" and did indeed taste like bubble bath). There were some great dishes however (including the other two desserts, especially the coconut). In contrast, or perhaps reaction, to Jiveturk's comments, I found the sommelier went overboard discussing the wine we were about to be served, so I guess that just proves you can't please everyone (except, maybe, with the apple drink that was served). Our meal did take 4 hours or so from when we were seated.
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Not to sound like a fanboy, but I got a choc. croissant hot from the oven a few days ago and it was mindblowing.
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This is one reason I like Komi so much. The food is fantastic, but I also find the atmosphere and service to be gracious and friendly-- top notch but not over the top.
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My experience was close to Tweaked's-- I thought everything was good, but the only thing that was great was the countryman's pizza-- black truffles, fontina, and a poached duck egg. The sweet corn agnolotti was very sweet-- for a minute it brought me back to the creamed corn my mom used to serve growing up. The gnocchi were good, but I think I might have liked the veggie accompaniment they offered Sandynva better than the pork. I would have liked to have the option to get some bread for sauces without having to pay $5 for a bread/spread selection. I thought service was efficient but not very gracious (except for the bartender). The price on the chef's choice menu seems to be gradually escalating-- I heard from friends it started around $35 or $40 and I think it's now at $55 (seems unlikely to make sense at that price).
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And on tap it's probably a 10 oz pour. That place really makes me wish there was a law requiring places to tell people if a draft beer if going to be less than 12 oz. Not sure why it bugs me so much (I didn't mind the small cocktail glasses at Graffiato that has everyone else bothered) but it does.
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I got a plain croissant and a pain aux raisins this morning and both were really good. The espresso I had was fine but it didn't transport me the way the pastries did.
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We slightly preferred yours as well, as a result of the seasoning. I think my kid was a little disappointed he didn't actually get to register his vote so I promised him I'd let you know. I was a little disappointed that the neither the server nor the specials sheet mentioned that the chicken came with fries, so we had a side order that went uneaten. I also was able to get "cans and clams" which was great, except the word came back that Summer Solstice is in a bottle not a can, so I'm not sure if the beer menu needs to be corrected on that.
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I like this place too, but I usually get the brisket. I've had good ribs there some that weren't that tender there. I tend to go almost at the end of the day and once I got the sense that the fire was just about done and that the ribs could have used a little more time under the circumstances. The baked beans are pretty good too. I have wondered about the lobster roll (especially given the proximity to Salt River), but so far I have not ordered it on the theory that it's unlikely a BBQ place will also do a good lobster roll.
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Really? that's great! (We asked a server about early on and she didn't seem to have any idea what we were talking about and suggested it might have been dropped as the menu changed). Is it only at the bar, or would it be kosher to do it as part of an early dinner too?
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Missed out on DR night but I've eaten here a few times and I am happy to have Freddy's in the area. The first time I thought the lobster roll was great (although my companion did get a bit of shell). The second time I thought it was a little lemony, and the most recent time I thought it could use still a little less lemon and also less pepper. All of them were good, but the seasoning has been notably different. Also, personally I think a classic cold lobster roll comes with a piece of lettuce, but maybe I am in the minority there. We've tried the steamers and fried clams as well and they have both been good enough to allow me to pretend I am in New England, which is all I ask. I am slowly but happily trying to make my way through the beer list. (Is the cans and clams happy hour special ever coming back? I'm guessing not but I can always hope.) Saw Jeff going from Grapeseed into Freddys last time but didn't interrupt him to admire my lobster dance or head of cabbage.
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Hi, I've lurked on this site off and on for a while, but thought it was time to join. I grew up in New England but have lived in DC for about 20 years-- long enough to enjoy what I can find here and stop looking so hard for the things New England does better (although I admit Jeff Heineman's new venture in Bethesda has my hopes up again). Looking forward to participating a little more, David
