grover

I had pretty good experiences at the Bavarian Inn. I can't still forget the German Sausages.. Anyway, I would like to mention Cafe Monti on the Duke Street. The chef is Austrian as I remember. His Hungarian Goulash and Jaeger Schnitzel are wonderful.

The Wharf opened in 1971. http://www.rtsrestaurant.net/Wharf.htm

Thank you for coming. I am sorry that the service was not consistent. However, the owner was really concerned that you enjoyed the food. The menu I posted earlier was not exactly the same as the food we had so I am correcting it. -Fried dumplings -Chicken/Veggie salad with Korean mustard sauce (special order for donrockwell members) -Baitop shell (conch) /scallion with vinaigrette -Bossam (fresh oyster, steamed bacon slab and kimchi stuffing with brined cabbage) -stir-fried Octopus -Kimchi and Pork stir-fried -Soldier stew -Kimchi and Dumpling stew -Spicy noodle -Watermelon

Menu: -Chicken/Veggie salad with Korean mustard sauce -Baitop shell/scallion with vinaigrette -Pork barbecue -Bossam (fresh oyster, steamed pork bacon slab and kimchi stuffing with brined cabbage) -Soldier stew -Octopus stir-fried with spicy sauce -more dishes (I am not sure) and of course, bahn-chan For non-spicy people, dumpling soup or beef soup will be served.

Chinatown in DC... it is empty, 5 or 6 chinese restaurants and a small supermarket. Too sad.

Please visit the following website: airport transportation You can see how to get to Seoul City. Since you are the first time visitor I will give you 2 options. 1. Please find Hannam-dong (Itaeweon) in the route name of the page - bus number 5A or 11B and click the detail button) I recommend that you visit Itaewon Area because U.S. Military post is there so people around there speak English. Get off at the Hamilton Hotel stop. It is in the middle of Itaeweon area. I think that there is no street food there. I would say it is more for shopping. 2. Please find Myeong-dong in the route name of the page - bus number 5B or 12A and click the detail button). If you want to eat and buy some souvenirs, get off at the Namdaemun stop because the Namdaemun Market is the biggest market in the city, a lot of street food vendors are in the market and good department stores and shops are around. You can ask for discounts (bargain) for price at the market. Exchange rate is now 1($): 930(won). You must be careful because of the pickpockets. If you need help ask a young person because they learn English in school. The area is very crowded and people don't say "excuse me" if they bump into you on the street. If you need more information please let me know. I can write down some Korean language for you so you can print out and show them. Good Luck! Enjoy Korea.

May I ask where you ate in NY?

I forgot to mention service. We had Eric(1st visit) and Tim(2nd visit). Both of them are really wonderful servers. They responded our request quickly and accurately. The manager (I think his name is Michael) was busy to check all the tables whether the waiting staff's services were well done.

Please count Escoffier and me in. We like May 20th (1) May 21st (2) and June 4th (3). I can bring Korean style rolled sushi (stuffing: avocado, marinated ground beef, daikon and so on) and inari.

I went there twice with my hubby (some people know who he is ). The first time (Mar 15), I had the cider onion soup and a grilled whole fish. He had a cobb salad and meatloaf. No dessert this time. We had coffee. If you are an onion soup lover, I recommend a cider onion soup. It has a little tangy tart taste at the end. I like it very much. The fish was a sort of seabass (I forgot the name of the fish. Please correct me if I am wrong) grilled with red pepper, fennel and so on. If the chef made it a little spicier (addtional ginger or chilli oil maybe), it would have been perfect for me. Still it was very good! I had a bite of cobb salad. It was really nice combination of blue cheese, sliced apple, bacon and duck confit. The second time (Mar 24), we invited 2 ladies (Angie and Dotty). Grover - cobb salad (you probably know why) and mac & cheese. Hubby - Grilled squid with beans and Hanger steak. Angie - Tomato Parmesan Bisque and Grilled whole fish. Dotty - Grilled caesar salad and Grilled Salmon with non-spicy substitute instead of andouille hash. Rustico mac and cheese Carbonara with Bacon, Pancetta, Peas and Mushrooms aka Mac & cheese was a quite small portion by itself. For me, the cobb salad was big so it was enough. It was very tasty. I had to skip dessert because I was full. Angie and Dotty told us that they enjoyed every bite. They shared an apple rhubarb crisp. Dotty didn't like it because she thought there wasn't enough fruit. My hubby's dishes were good. It is really a fun place to go. (Monsieur Gastreaux, I am not drinking beer there...) I am going to order a sausage pizza next time.

Is this one on the corner of 6th and H street serving hand-made noodle?

Thanks ustreetguy! I edited my posting as above. Actually I am thinking about the next Korean dinner which is totally different than Han Sung Oak's style.

Thanks Claudia! When I ordered the dishes Escoffier worried if the food is not enough to feed all of you. I worried if you don't like the food I selected. I tried to have as many dishes as possible. The waitress told me that they never expected American people could deal with the spiciness like you. I am so glad everyone enjoyed the food and proud of you. I would like to write down the menu we had last night: Japchae (stir-fried cellophane noodle, Shitake mushroom, carrot, scallion, onion and shredded beef) Haemul Pajun (Seafood - shrimp, squid and mussell - and scallion Pancake) Barbecue (Ribeye, shortrib and spicy pork) with cold noodle Dolsot Bibimbop (Rice with cooked veggies- carrot, fern, spinach, bean sprout - , shredded beef and egg in the stone pot) Nahkji Bokum (Spicy Octopus) Ahgoo Chim (Steamed monk fish with veggies) naeng Myun (Cold noodle -Brothy and spicy) Seafood hot pot Banchan (Mungbean gelly, spinach, pickled julliened radish, soysauce pickled radish, black bean with soysauce reduction, Kimchi, lettuce and scallion salad) Please let me know if I miss something.

I would like to add something here. Hope Principia doesn't mind. I had a problem quoting them so I used * for her quotation and used # for my explanation. *Sesame leaves are equivalent to shiso leaves, but are a bit stronger. They can be used in pressed sushi or to wrap around sashimi. They should be used within a week. #Sesame leaves can also be used to wrap Bulgogi. They don't last long in the refrigerator, change into dark color. *Chinese Mabo Tofu is the rough equivalent of Hamburger Helper. #'Chinese Mabo Tofu' is a name of the mapa tofu sauce from 'House' brand. *Wakame is a shallow-water seaweed that is most commonly used in soups (e.g. miso soup), and is an excellent source of iron. #Sorry, Principia. Maybe my English pronunciation wasn't good enough... I tried to say iodine, not iron. *Never over-marinate bulgogi. Don't let it go more than 30 minutes: grover marinates hers only for about 10 minutes. #Because all the juice is going out of the meat so the meat becomes chewyer. *If you see a Korean packaged food and the container is red, that means it's very, very spicy. Orange, still spicy but not as spicy. Green would be mild. #Not all the time but usually... *When buying dried mushrooms, get sliced ones. They'll reconstitute much better. #quicker, too. so you save your time. *Chinese prunes are very sour. #Japanese, too. *Black bean paste would be used to top bulgogi, or spicy soybean paste, which is a little reddish. Do not use pepper paste. #Black bean paste is used for Chinese style cooking. For Bulgogi topping sauce, Korean mix pepper paste and miso paste so it is not really red. *Korea was not historically a producer/user of tea, since its water sources were sufficiently clean to be used as-is, versus having to be boiled and flavored. #Chinese tea had been imported more than 1500 years ago and it was very expensive so mostly high class people were able to use it. Since 70's tea plants were found and manufactured. *Hai Reum and Pulmuone are good brands of frozen dumplings. #Hai Reum -> Hai Oh Reum (sun rise) I forgot to say Sampo foods is also good Dumpling brand. *If your container of kimchi is puffy, do not use it. #Because it means that the kimchi si too much fermented so it tastes more sour. Thank you principia. You are wonderful.

It was Carignan wine. I don't know the vintage, either. Hmm... I felt that Carignan was smoother than Sangiovese. Maybe I was drunk. It's too bad Tallula couldn't get ranked in Washingtonian's list but I am pretty sure they will be there soon.

You are very welcome, Principia and B.A.R! It was my pleasure to give you infomation about Korean food. I wish I had more chances to talk about it with you. Thank you for joining us.

I just read the 100 very best restaurants and found out Tempt Asia is ranked *** out of **** by Washingtonian magazine. Do you think this restaurant really deserve ***s?

Feb 9th Thursday, so far 4.5 people are coming. Actually we can have one more person for shopping & cooking, though.... B.A.R. + .5 (shopping) Principia +1 (shopping) Demetrius (shopping and cooking)

Steamed Asian sweet potato

La Porta's Le Gaulois Taqueria Poblano Geranio Pho 75 Red Hot and Blue Teaism Georgia Brown Johnny's Halfshell

I used the following recipe when I've got tilapia fillets and it worked marvelous: ---------------------------------------------------------------------- FISH SKEWERS WITH TARRAGON VINAIGRETTE Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread. 1/3 cup olive oil 1/4 cup white wine vinegar 2 tablespoons minced shallots 1 tablespoon chopped fresh tarragon 1 tablespoon Dijon mustard 1 pound tuna, monkfish, or halibut fillets, cut into 1-inch chunks 6 cups mixed baby greens Prepare barbecue (medium-high heat). Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper. Place fish in pie dish. Pour half of vinaigrette over and turn to coat. Marinate 15 minutes at room temperature. Thread fish onto 4 metal skewers, about 5 chunks per skewer. Grill until fish chunks are just opaque in center, turning occasionally, about 5 minutes. Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish skewers atop greens and serve immediately. Test-kitchen tip: If you don't have metal skewers, substitute the wooden ones. To prevent them from burning, be sure to soak the wooden skewers in water for 30 minutes before placing them on the grill. Makes 4 servings. Bon Appétit July 2004

I liked their display. Quail eggs are pretty useful to make canapes or toppings. I had a small quail deviled egg with caviar on top of toasted bread at the restaurant Eve.

I had a lunch at V Steakhouse and ended up with big disappointment. The service was not friendly, slow, marginally satisfied. (The place was not busy at that time) One of my company ordered the Kobe beef steak but it was so stiff even though she asked well-done. Side dishes were OK. It was not really worth to pay my money and spend my time there.

My hubby and I went to Paris last year. We didn't need a reservation for L'Ardoise or Au pied cochon. Food at L'Ardoise is not expensive but delicious.

I had Klugee sparkling wine at Restaurant Eve. I think it will make your Valentine's Day memorable.