Sundae in the Park

Do you have to sit somewhere specific to get the bistro special (e.g., the bar area - is there one?)? Thanks.

Chalk our household on the "heartily approve" side of the dark chocolate sea salt caramels. The salt crunch makes the treat and we love...er, loved them. Next year we'll have to buy more so they last (slightly) longer!!!

When I asked the cashier his opinion of the sea salt caramels, he warned me specifically that they were very salty. And that they usually sold out very quickly. A rant on a different item - they are always out of the plain naan! Which means we can't eat curry! (I'm completely serious.)

Good to know (both about the pork pate and the reminder about Arrowine - I haven't been there in ages)! I ended up grabbing a tub of the non-pork, with mushrooms. I don't really care for the aspic layer, but the pate itself was quite nice, very smooth, and went well on the mini toasts.

I think I've just left them out to defrost on the counter, and I believe my mom would soak them in warm water. Then stir or pan fry with veg and meat over high heat. Neither technique works particularly well, texturewise. I would welcome cooking suggestions!!! Surely the restaurants don't always stock or make fresh noodles, so there must be a way to revive them! I don't recall any specific brand or logo - we would just get whatever was available, and there usually wasn't a selection.

Does anyone know where to get chow foon/fun (or any other thick rice noodles) fresh around here? Bonus if in the Fairfax/Vienna area. If they're available at Super H, I can't find them. Frozen just doesn't cut it. Alternately, if you know how to revive the frozen noodles so they don't taste gummy and break apart, that would be great!! 'Tis the season of oily comfort goodness!

I love the egullet roasted cauliflower preperation (thinly sliced roasting) with assorted curry spices. Last time, I roasted extra, then added it to a pot with stock, milk, more florets, and a potato, with a liberal addition of more curry spices, a ton of pepper, and a touch of sugar. Puree and voila! A wonderful winter soup.

Right, somewhat along the lines of "green" investment. The profits now may not the same as investing in blue chips, but the investment model is forward-looking and the investor presumably derives some of the other benefits mentioned above in the meantime. So....go Michael! He is a far better man than most for putting his $, time, pride, etc. where his mouth is.

Anyone have any experience with the pate tubs at TJ's? They have a few available right now (pork, non pork, non meat, and salmon), and I wouldn't mind finding out about another easy indulgence to go with the adorably wee mini toasts. Go get some of the fleur de sel caramels now before they are gone! I got one of the round boxes last year and was profoundly disappointed to later learn that they are a limited availability item. They are very good and a great deal at this price point ($8). This year there are also dark chocolate caramels to try...

Yes, Minerva Fairfax has been chicken-happy lately, even on the weekends. It's chicken (tandori, vindaloo, butter) everything, plus a few vegetarian dishes. They bake too much bread (naan and roti) and leave it out too long on the buffet, so it becomes gummy and unpleasant. The pakora are out too long as well and become very stale, which is nice only if you want to avoid fried indulgences. The dosa shells hold up surprisingly well, though.

Yes, YES, YES!!!!!

Rounding out a celebratory weekend, I got to try out the tasting menu at Proof, which was quite a lot of tastes for a first impression. I was very excited to be able to order the tasting menu - because I don't eat shellfish, most set menus aren't worth it, since I'd be shut out of at least one course. I enjoyed the whole experience, which isn't surprising because I'm a sucker for fall/winter flavors. Here are some impressions: Swordfish Toro with Yuzu, Jalapeño & Young Ginger - the pool of sauce was bright and tart, and everything tasted...fine, but it turns out that I simply prefer my meatier fishes raw. The swordfish was lightly seared, with a very red inside, but the texture was off to me, I think because I've become so accustomed to the sashimi texture. Very good, though, and the least traditional preparation or "fall"-tasting of our dishes. Spinach & Ricotta Gnudi with Maitake Mushrooms & Pumpkin Emulsion- the meal could have stopped here, repeating ad infinitum, and I would have been very happy. These extra-cheese stuffed gnocchi-relatives were so, So, SO good - pillowy and chewy, and soaking up the luxurious sauce. For this course I was really missing a more soppy bread (though I liked the crackers), because I wanted to experience every drop on my plate! Crispy Wild Striped Bass with Matsutake Mushrooms & Madeira Jus- surprisingly not interesting, even though mushrooms and madiera are usually my favorite combination. It was good, but ordinary after the mysteriously perfect alchemy of the previous course. Seared Pekin Duck Breast with Foie Gras, Grilled Scallions & Pomegranate- great combination of elements! The pomegranate sauce was richly tart, there were crunchy hazel?nuts scattered about the plate, and the duck and foie gras were perfectly cooked. Taken all together, they formed a wonderful bite of well-marrying textures and flavors. Selection of Artisanal Cheeses with Accoutrements- a cow, a sheep, and a blue. I didn't catch any more specifics, but enjoyed watching the cheese queen working in her little "cheese shop" space all night. They were all good, but what stood out was the little pot of raw honey that accompanied the board. It was fantastic, and drizzled well over everything. Warm Apple Shortcake with Black Walnut Ice Cream- not too sweet, and a nice ending to the evening! The space is sparely clubby, with lots of heavy wood and walls of wine and the lighting is kept very, very dark. I was glad I already knew what we were going to order, because it was difficult to read the menu. The service was cheery, a tad slow, and extremely nice - I had to run a gauntlet of birthday well-wishes on our way out! I hope to be back soon to try a few more of the dishes that caught my eye.

The Rouge Vif D`Temps Soup was...everything y'all said it was going to be. The perfect, sumptious soup to ease me past Thanksgiving withdrawal and kick off my birthday dinner. I was sad that the mushroom blintz wasn't available, but my dining companion wasn't, because he got to eat the crab-stuffed version all by himself. In record time - chomp, chomp, chomp, all gone! After he'd already had (and loved) the lobster tail. So, apparently, it was good. My grass-fed beef loin was tender, juicy, and wickedly flavorful, the clear winner of the entrees, even though the tuna was much enjoyed. We got a sabayon and some sorbet, to balance out dessert, but next time we should just bite the bullet and order two of the sabayon. It is that good. Thanks to everyone for a lovely celebratory dinner! I love the new space!

We brought newbies to Thai Square and, despite the wait (a not-bad 20ish minutes around 7 PM on a Saturday, but it was chilly standing outside the restaurant), they were wowed by the experience. The honey duck delivered a handsome crunch and a huge pile of fried basil, the noodles and curry were warmly spiced, and the flaming tureen of soup, while somewhat difficult to maneuver, made a great table centerpiece.

I dropped by after a long absence and got my usual - the mom's pad thai, which she loads up with chicken and vegetables and leaves of the scallions - just for me - all without asking. I get my usual scoldings, "What! Still not married!" and hugs (I'm not technically friends or family, just a long-time customer) and head back out into the cold, stuffed to the gills with several kinds of warmth. The tiny dining room was packed for lunch, which I was very glad to see. I think their amazing lunch special (cup of soup, spring roll, and entree for ~$7) is quite a draw!

I recently did back-to-back visits to the Annandale and Rockville locations and can happily report that the food tastes (wonderfully) the same at both restaurants. Good show, A&J people!

Can't let this thread drop off the first page!!! My office did a burger crawl week, hitting Elevation, 5 Guys, Foster's Grill, Ray's, and...somewhere else. The burgers were evaluated, among other characteristics, for tastiness, juiciness, presentation, value, bun/meat ratio, and the "how did you feel afterwards?" condition of the stomach. Shockingly enough, Ray's emerged as the champion - I think the juiciness factor pushed them to the top! As for myself, I love the new sides!!!! The mac and cheese, along with the burger, brings value decadence to a whole new level.

Every time I come back to this restaurant, I am struck anew by the ridiculously beautiful setting. The waterfalls, the soaring wall windows, the brightly soothing decor...we went on Wednesday, and it wasn't even half full, which makes me a little nervous, even though I know that destination dining in VA during this economic climate in the middle of the week isn't going to pushing ahead at full steam. I had the short ribs, which is everything dcpolicywonk says above - a generous portion of fork-tender beef, bathed in a sauce that screams "RICH! DARK!" whenever it touches the tongue. A lovely seared foie gras with vanilla and pear accents, and a fantastic bread service (get a side of sea salt and drizzle over their rich and soft, but undersalted tub of butter). I would not, however, recommend the apple tatin, unless you are looking for apple butterscotch candy to end the night. The chestnut souffle, though, is airy, nutty perfection. We had gracious, attentive service, and a nice chat with the Chef. A wonderful early birthday dinner!!!!

How to save the the Artisan chocolates from the toddler: "No dear, put the art down!! Musn't break the pretty art!" And, despite the seductively, definitively chocolate aroma, she looked down and saw that, lo! it was beautiful art, and gently put the box down with the contents unharmed. The "art" was mysteriously stolen shortly thereafter...

Now that the cooler weather is back, the noodle soup bowls have been calling my name. I dropped in the other day for a bowl of the spicy beef noodle soup, some dumplings, and a bubble tea. The soup wasn't particularly (spicy) hot, but was deeply flavored and quite delicious. I have finally perfected my pan fried beef bun-eating technique. First, I LET IT COOL for awhile. Several burnt tongues really do teach you a lesson (eventually)! Then, I poke a hole in the side with my chopstick, and begin draining the beef-oil juice into my soup spoon. I pick it up, tilting the hole up so leftover juice doesn't escape, and take small bites, alternating with sips of the fatty, salty juice. My mom calls this bun a Chinese hamburger, but I call it the Ultimate Comfort Food. Ummmmmmmmm.

The Song Que bubble tea also has seals on the top. During the great bubble tea hunt of 2008, I tried to find the Shilla's bakery near me. There was supposed to be one by Fairfax Circle and I finally figured out the bakery is a stand store inside the Lotte building. They didn't have any bubble tea. What they do have, however, is a brand-new Fairfax location (10940 Fairfax Blvd, Fairfax, VA 22030) in the new plaza with the 5 Guys and the Starbucks past H Mart (heading west). This place is ADORABLE! Bright colors and clean lines, cafe-style seating and tons of bakery snacks. There are an assortment of sandwiches and some hot food Korean entrees. Most importantly for me, they also have boba! $5 seemed expensive, but it turns out that their "tea" is the icee/slushee version, as a flavored ice dessert complete with small, chewy, sweet bubbles. I really enjoyed mine, though it was different experience than just a bubble tea. They have a variety of flavors - teas, coffees, and fruits. On a disappointing note, the asian bakery on Pickett in Fairfax (one plaza down from Trader Joe's and Blue Ocean) that claims to serve bubble tea does so, but it's not anything you'd actually want to drink. I ordered a black tea, but they made me something like a Thai iced tea (which I don't care for). Then the bubbles were both slimy and crunchy. Avoid!!!!!

Yes, Tosca is a great place for a "snack" before a show. We shared a plate of francobilli pasta (some soft cheese, dark greens, and nut combination) and a bowl of the cauliflower soup (silken, enriched just a touch with a quail? egg) at the bar. With a basket of bread (onion focaccia that didn't hurt my tender baby mouth and olive bread) and a few glasses of wine, suddenly, it was a delicious light dinner! A wonderful stop on a rainy night.

Stopped by the open house on Saturday. The hot chocolate mix is AMAZING, dark and rich without being too sweet. There were a few new flavors - figs and chocolate are an excellent combination!!!! They now have a "card-carrying chocoholic" card - once you hit 10 stamps (a stamp for each purchase exceeding $10), you get an extra treat! Thanks, guys! I can't wait to collect more stamps...

Their coffee bubble tea isn't tea, per se, but it is delicious!!! You can order the coffe medium or dark, both of which, I assume (since they just pour it from a pre-mixed pitcher), are sugared up to the extreme. Then the plentiful, perfectly chewy bubbles seem to have been boiled in sugar syrup, because they have a sweet taste of their own. YUM!!!!! Even on a cold, windy day

Yep, this is the best pho around here (Fairfax). I like that they also have a variety of other dishes (stew, appetizers, bun) that are all pretty decent. Funny, though, I'd always thought that Pho 75 was far superior. Maybe I've been away too long and have been romanticizing the broth...