grover
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Everything posted by grover
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Dave, we saw you when you were talking to Dean. Trying to get attetion from you but you were busy.... We usually let Dean choose menu and pair wines for us so I didn't know what I was going to have. A salmon dish and a pasta with braised lamb came and I switched when my hubby left shortly for question to the server. He saw what I did and got mad at me but I didn't regret because it was sooooo good. I apologized him but am still looking for better way to pay back. You might think that it is just a pasta dish but you GOTTA try this one. -
Thank you, Scott for giving me a ride. It was a pleasant feast. Please add my +1 for Light House Tofu dinner.
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Guys! Eating good food is a joy but sharing it with good friends is priceless.
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Please count me in for the Light House (Vit Goel) Tofu.
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Wasn't that spicy octopus dish tasty? It is my favorite. I saw most of tables got the dish and thought there should be a reason why everybody ordered it. It could be another $20 Tuesday dinner or TMB spot.
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Ilaine, I live in Alexandria and work in DC but it takes only 20 minutes from my house to Annandale if no traffic. I am always here for you.
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After 2 trips to Bonchon, I sent an email to Bonchon customer service about a timing problem and some other things a couple of days ago. I suggested that they should notify the customers the prep time if it is longer than what they committed and wet napkins are necessary because the fingers are still sticky a bit. I also mentioned the smoking issue. I've got a phone call from a lady at Bonchon VA location yesterday. She said that they are running 6 friers and the temperature is slightly lower than other places such as KFC or Popeyes so it takes 30 mintues for frying chickens twice. The reason for the low temperature is that it cooks the chicken completely inside out. They start preparing when the order is made. The process from brushing the bbq sauce by hand to frying them twice takes time. I was glad that I heard the explanation.
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We went to Vidalia on Tuesday night and had another great experience. I had a fried green tomatoes, a duck breast confit and a lemon chess tart. My hubby had a crab cake, a catfish etouffe and a chocolate pudding. Our friend, Mr. Banker had a vichyssoise, a chacuterie (?) and a peanut butter crunch. We tasted bites from each other's dishes and all of them were great. We had a chance to talk to the Chef RJ and he was exhausted from hard working since the last week. I didn't know he has been wearing a pair of glasses. The thing I really want to say here is that Michael Nevarez, the general manager, and his waiting staff really take care of us. My hubby likes to use a tong when the sugar cubes are served when coffee is coming, he mentioned it when we were here in RW 3 years ago. Brenna, the server then, made a note somewhere and it happens whenever we come back even though she is not our server. A tiny little thing made us very happy and they know it. I really appreciate the excellent meal and service.
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Bon Chon Chicken is opened on July 20th in Annandale. I had a hard time to find the location because the google map said it is near Yechon but I wasn't able to see anything like it. Finally I made a phone call yesterday and found out that it is located in the small size mall between Campbell Ferrera Nursery and Sambo restaurant. I imagined it would be like a take-out place but surprisingly it is a restaurant that serves not only fried chicken but also other Korean dishes and beer/soju. According to the brochure, it takes 20 minutes to prepare but actually it took longer than that even though we were the second customers. For Fried chicken, there are wings / legs / special (wing & leg) with soy-garlic or hot sauce but no breasts. Large plate costs $17.95 and medium one is $10.95. We ordered a special with hot sauce (large plate). Somehow, the server got mixed up my order and asked me if I can accept the soy-garlic/hot sauce half and half. Otherwise, she would order a new one but we were too hungry to wait another 20 minutes. The chicken is very crispy, tasty and not too saucy. No flour batter. Small sides (pickled radish and cabbage strips with thousand island dressing) were accompanied as usual. It is not as spicy as Cheogajip chicken. I would say it is a medium or med-high level of spiciness. The soy-garlic sauce is also good but not much garlicky to me. The portion was pretty good size for two persons. I'll definitely go back soon.
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Is there any Asian cuisine inspired you?
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I just called Bon Chon chicken's HQ in NJ and heard that the Annandale location will be opened on July 20th due to supply issue from Korea. I am really looking foward to being there.
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Hey, I have no reason to disapprove. Actually I liked it, however, I would call it as Jamie's style because it was so unique. You used thick vermicelli not thin Vietnamese one and used sriracha neither soy sauce and sesame oil nor chili oil (I mean not Szechuan). That's why it gave me light and spicy touch at the same time. Definately well executed!
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2007 Spring Picnic - June 3rd - Noon - Ft. Hunt Park
grover replied to crackers's topic in Events and Gatherings
I'm in. I'll bring Inari sushi. -
http://www.caffepronto.com/ (If you like coffee at Restaurant Eve)
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Please count me and +1 (you know who).
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Of course, what you had is exactly called 'Bibim Naeng Myun'. When you order a cold noodle dish, the server will ask 'Bibim Naeng Myun' or 'Mool Naeng Myun'. Bibim naeng is potato starch noodle with spicy sauce and is originated Hahm-Hung (a city of north eastern area in North Korea). Mool Naeng Myun is buckwheat noodle with cold beef broth and is originated from Pyong Yang where North Korean capital city is located.
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I haven't been there yet but I got the review about this restaurant. Click here. [The website koreandc.com is now defunct.]
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I had a sudden craving for fried chicken yesterday so we ordered half and half (spicy & marinated) chicken. The price was $17.62 including a bottle of citrus Lipton tea. We preferred the spicy one to the marinated one. The quantity was enough for two people. Saycheese, I think that the guy would understand if you say 'half and half' or 'half spicy and half fried' slowly.
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I am not sure my answer would be helpful for you. So far, I can't find any Korean take-out place except Cheo-Ga-Jip chicken in Annandale (but their side dishes are very limited). The place like Gom-Ba-Woo, Gamasot or Light House (Vit-Go-Ul Tofu) does accept take-out orders in VA. I saw some people did take-out at Myongdong Noodle.
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Thanks to everyone who came for the dinner. I would like to share all the kudos with people who helped me (DanielK, Escoffier, the staff at Mandu and the chef Lee).
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The Lunar New Year is celebrated by not only by the Chinese but by other Asians like Korean and Vietnamese; people who traditionally use the lunar calendar. Typically Korean Lunar New Year food is rice cake soup (Duk-guk) or dumpling/rice cake soup (Duk-Mandu-guk). I usually make either dumpling soup or rice cake soup (those are the normal new year foods) but this year, I have invited friends to celebrate and am going to serve Korean court food, food which is not served at any Korean restaurant in the DC area. The food to be served is: Gu-Jeol-Pahn (Julienned beef and veggies with flour pan cake - the photo below left) as an appetizer, Shin-sullo (I'm sorry I can't explaint it - the photo below right) and Duk-bokki (stir fried rice cake with veggies) as the entree, banchan (Kimchi, of course, cucumber dish and tofu dish). For dessert, sweet rice cakes and fresh pear will be served with ginger tea.
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I just spoke to Danny at Mandu and all arrangements are in place for our dinner there on Tuesday the 20th of February. We look forward to seeing everyone and think you'll really enjoy the food. Dinner will be at 7:00pm but we'll be there around 6:30 to check out the drink selection at the bar.
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Inspired by an NYT article that synaesthesia sent about Korean fried chicken, Escoffier and I went to Cheogajip tonight. It is mainly a small takeout place but there are 4 tables for eating in as well. We ordered the popcorn chicken ($8.99) with the spicy dipping sauce. When it was delivered to our table, it was a plate piled high with small, boneless pieces of chicken. Accompanying the chicken was pickled radish and a cabbage salad as sides. The chicken was crispy and not greasy at all. Forget the normal Southern style chicken that's soaked in buttermilk and then dredged in flour before being fried, this was a almost perfectly smooth crisp coating that accented the taste of the chicken without being soggy. The dipping sauce is very subtle. You dip the chicken in the sauce and can eat 3 or 4 pieces before the sauce sneaks up on you with a nice spicy warmth that isn't overpowering at all. For around $10, you leave full, satisfied and with a nice warm glow from the sauce. For $15 you can get a whole chicken with a spicy coating that has more heat than the dipping sauce (this is the best seller among Cheogajip's clientele). There are also wings available. All of the chicken is cooked to order, forget heat lamps or microwaves, you'll have to wait for your order. It's worth the wait. Judging by the number of people who were picking up orders, ordering by phone for pickup seems to be the way to go. Cheogajip has restaurants in Centerville, Annandale and Flushing if you happen to be in New York.
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For the Mandu dinner on Feb 20, I would like to confirm that everyone who signed up is coming. Please let me know if your schedule has changed and you won't be able to make it. I'm going to phone the restaurant on Feb 12th and let them know how many people to expect.
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Oh, you got to have Korean one.
