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Found 170 results

  1. A friend of mine who used to go here often as a child asked me today if it is still open. I did a bit of research and found one source that stated that the place has been closed since February 2008, and is moving out of Laurel. Does anyone have any further information as to the disposition of Bay 'n Surf?
  2. Good Afternoon to the wonderful community of Mr. Don Rockwell's website and happy Saturday everyone! As many of you may know that my restaurant has been getting a lot of attention lately and I feel truly blessed. I am so content with everything that has been happening to Amoos that I feel like there's not enough hours in my day to keep growing and move faster. So as my way of appreciation, I am posting my own personal sea bass recipe that we served as a special for dinner few weeks back and it was a huge hit. I also cooked this dish for a friends birthday BBQ that everyone seemed to enjoy. So I thought it would be good way of showing you folks on this site how much I appreciate the love that you have showed my family and I by posting this very tasty recipe. Its really easy to make and all you need is a functioning grill, a blender and wooden skewers. Let me know if you any questions or need help. Obviously the fish is the most important part of this process and therefore it is very critical that you get the right fish, otherwise the true potential of this entrée would be compromised. In order to get the right fish, there are few spots in and around Washington D.C that sell very good quality fresh wild caught black Chilean sea bass. The fish market on the waterfront has the freshest fish and I normally get my fish from them when it comes to cooking at home. But for those of you who live in the center or around the city of Washington, your best bet would be Whole Foods Market either on Wisconsin Ave in Glover Park DC or the one on Wilson Blvd in Arlington VA. Whole Foods has the best wild fish compared to other grocery stores. 8oz of sea bass is needed per serving, so if you are cooking for 4 people, then you'd need to get 2lbs of the fish, if its for 2 people, then you'd need only 1lbs. When buying the fish, ask who's ever is serving you, to give you the center cut fillets. This is important because its the firmest part of the fish which contributes big time when it comes to skewering and grilling this amazing fish. Once you have the fish, you'd need to cut it into 3 inch cubes. Do not take the skin off. The fat on the skin provides a lot of flavor. THIS IS DESIGNED TO SERVE 4 PEOPLE. How to make the marinate using a blender: You need a 1/2lbs of fresh organic basil leaves (pluck the leaves from stems), 1 cup of Argentinean Malbec wine (preferably from Mendoza), 1 whole peeled organic lime, 1 whole peeled organic orange, 1 tablespoon of sea salt, 1 tablespoon of black pepper, 2 table spoon of raw sugar, 1/4 cup of extra virgin olive oil, and 1/2 cup of heavy cream. First, poor the wine and the heavy cream in to the blender then add the basil, orange, lime, salt, black pepper, raw sugar and olive oil. Blend everything until the whole mix has completely liquefied. How to marinate the fish: Once the marinate is ready and you have cut the fish into 3 inch cubes, all you need is, to place the fish in a container that can be covered completely. The size of this container should be something similar to size of a shoe box. Once you have the fish in the container, you will need to poor the marinate over on top of it so the fish can be marinated over night in your refrigerator. How to grill the fish: When you're ready to grill the sea bass, make sure you are using a charcoal grill and that you have placed your charcoal in a hill shape so it provides equal amount of heat throughout the grill. Skewer the fish cubes on the wooden skewers and place them on the grill for them to cook. Using a tongue, keep flipping the skewers so the can be cooked evenly. Once the fish gets a brown goldish crust, that's when you know your fish is ready. You can enjoy the sea bass kabob with any kind of salad, rice or pasta. It goes with everything..... I hope you all enjoy this recipe like as many of my guests have enjoyed this amazing dish. Please let me know how you have enjoyed it. Bon Apetit!!
  3. Hi All, Any idea where a home cook can source either fresh sea urchin or trays of uni? Also, where the hell do I get decent prices on lobster, considering how cheap it supposedly has become wholesale? Thanks, N.
  4. Went to Viet Star for lunch on Friday. The place is more upscale compared to the other restaurants in Eden Center, and it has a large selection of seafood on its menu. We ordered 3 dishs - Cha Ca Thang Long, Tamarind Crabs, and a grilled clam platter. The waiter took our order on some kind of tablet without any feedback (like confirming what we ordered). The first to com out was the fish, without rice cracker, or any sauce (shrimp paste or fish sauce). I had to ask for bowls to mix everything in and they gave each of us a typical rice bowl. The fish was tasty but there wasn't any dill that I could see on the fish. The lettuce, herbs, and bun (noodles) served on another plate was plentiful. I would not order the Cha Ca here again because I think Hai Duong does this dish much better. The second dish to arrive were softshell crabs. Were these the tamarind crabs or something else? The seasoning tasted like salt and pepper crabs, not tamarind. In any case, it was quite good. The crabs were cut into pieces and there were lots of them on the plate, so I'm guessing at least 2 if not 3 crabs. More than half way through our first two dishes, we were told there were no clams. That sucked. I had a $30 certificate and now we didn't get $30 worth of food. We weren't hungry after two dishes so we didn't order anything else. I think this place doubles as a night club in the evening. Whether the food and service will improve or go downhill...I dunno. P.S., other than Pho Bien (which I've never seen open for lunch), I've ate at every restaurant in Eden Center. I will continue to explore those restaurants that accept credits cards, which aren't alot so that makes it easier on me.
  5. Modo Mio in Fishtown **Disclaimer-my cousin's son is the sous chef here-so I'm going to gush, but I really mean it~** Mr. MV and I enjoyed the "tourista" option on the menu. Hold onto your hats folks....4 courses for $33. Modo Mio is a byob, and each server is happy to open your bottle and supply wine glasses. The restaurant is a corner space on Girard Avenue in the Fishtown section of Philly; about a 10 minute drive from Center City. Surprisingly, parking was plentiful on the streets. There ia an ante room to check in, maybe 2 seats to wait-otherwise, you and your wine have to wait on the sidewalk if you don't have a reservation (strongly suggested on the weekends). Inside, a lovely old buffet sports the house bread (I believe Tuscan- style sans salt and the size of Sasquatch's food-not kidding), ramekins of truffled evoo and ricotta (instead of butter for the bread) and a large glass jar full of Sambuca- a digestivo they offer gratis when you're done with your meal. The long, narrow space has about 20 or so tables. As we perused the menu, we were offered a bite of bruschetta with caponata. I have to say that I feel I was hitting the high notes with my menu choices: the only exception being that I would have lightened up towards the end of the meal and ordered fish for the Secondi. Antipasti- I ordered Carciofi-artichoke stuffed with aged provolone, breaded and fried, and served with a lemon and caper sauce. It was delicioius from the inner leaves to the heart. Pasta- Papardelle with rabbit and sweet pepper ragu-this was absolutely the highlight of the meal, with soft, fresh pasta, braised rabbit and the sauce, oh my, the sauce. I enjoyed every bite of this one and I must admit-this was the first time that I have eaten rabbit, having owned and loved one as a pet years ago. No more. Orchid, I'm sorry, but you're too tasty and I'm a convert. Secondi-Anatra-crispy duck sausage with fig, asparagus, gorgonzola and red wine agrodolce- this was a delicious dish; homemade sausage wrapped in proscuitto. As I mentioned, I think I will lighten up on the Secondi and try a fish offering next time, as the plates are generous small portions. Dolce-very interesting....mint (real honest to goodness fresh-picked mint, not mint oil as in mint chocolate chip ice cream) panna cotta with figs. Digestivo-Sambuca Dinner for two-$88. Put Modo Mio on your "to-do" list when you visit Philly. Bring you favorite wines and enjoy this bustling, somewhat noisy, corner gem.
  6. Inspired by the daring forays of Todd Kliman, I took it upon myself to do something people who frequent these internet food boards rarely do: I drove my car down New Hampshire Avenue from Langley Park into the District of Columbia. Cheesesteak Mike's in Hillandale? Might as well have been Flaps in Potomac. Tiffin at the intersection of University Blvd? I'd sooner go to Rasika. No, my friends, I went, and I went deep. Threading in and out of pothole-ridden parking lots, I walked up to places previously unthinkable, and even looked through the windows. One of my dicier moments came when I walked into an Guyanese-Caribbean market, and was immediately assaulted with a snootful of rodenticide. A quick lap, and I was gone. Down a side street (a side street, mind you), just past the Takoma Park post office, inside a gated parking lot, sat a tiny little Bangladeshi - perhaps even Sri Lankan - market, imposingly decrepit from the outside. I walked in quietly, asked if they had any ready-made food, and breathed a small sigh of relief when they told me, in broken English, that they did not. I came upon Mid Atlantic Seafood, near the old Allen theater where I used to go to the movies with my dad when I was a child. There was a small group of people gathered at the front door, so I drove to the back of the lot to park my car. I opened my door, got out of the car, and in the distance, somewhere down New Hampshire Avenue, I heard a jackhammer that sounded a LOT like sniper fire, so I crouched down, and ran as fast and as hard as I possibly could, eventually making it to the front door of the restaurant. Stuffed Whiting ($12.95) was three filets arranged as a triangular prism, stuffed with a baseball-sized pile of crab in the middle. So how's the crab? Gloriously full of the "hanger steak" of crabmeat: cheap little shards of claw, the parts that are traditionally shunned by the so-called food cogniscenti. Lovingly breaded throughout, with little flecks of onions, red and green pepper, it made a perfect soak for the juices of the frozen whiting. Black-eyed peas? You bet. Topped with a squirt of "hot sauce" which is nothing more than Tabasco. The whole thing was brought into balance by a scoop of steamed, white rice, taken straight from a rice cooker. I made it back to the car, and pulled out of the parking lot, looking behind me, my forehead moist with beads of nervous perspiration. Turning right onto New Hampshire Avenue, driving across the district line, and then heading down North Capitol street - my door unlocked the entire time - I ate my meal with a sense of pride, accomplishment, and self-satisfaction - it was the kind of feeling one can only find after participating in a fundraising walk, giving a dollar to a homeless person on Christmas day, or perhaps on a smaller scale, allowing someone to change lanes in front of you on the beltway. Philanthropic, honorable, urban derring-do at its absolute finest. Cheers, Rocks.
  7. I have a reservation at Striped Bass for New Years Eve. I've read mostly good reviews, but a few off ones. Good Choice?
  8. Going up to Philly to dine at Dimitri's...yep...just to have dinner and back again...wish there was something like it in DC...
  9. I was heading down Route 50 from Arlington Landromat picking up my $1/pound Wash-and-Fold, and thinking I'd find some Pho. Instead, I turned right into what I believe is Willston Center (please PM me if I'm wrong), thinking I'd find something Latino (posole) or Vietnamese (Pho) for a medium-heavy, late lunch after a workout. I saw New Orleans Cajun Seafood (in the same general area as Mark's Duck House, and figured, well, why not?) This is a stark operation, dominated by an extremely long counter, and a loquacious, friendly order-taker who seemed as excited about this business as she could possibly be. She explained to me that Orlando customers come up and give her hugs when they find out this is in Seven Corners, and that they serve the best Cajun food in Orlando - this being their second outlet (I'm not sure if it's a branch or a franchise, but it might not really matter). I asked her what's best, and she named about five things ... oysters, shrimp, po boys, jambalaya, and a couple of others - this was enough for me: I combined two of them and ordered a Shrimp Po Boy ($8.50) and a Diet Coke ($1.00). I could tell the service is extremely anxious to get "the word" out, and my kind server was going out of her way to show me where everything was - the setup station, the hot sauces, the coffees for sale (which I may buy and try - how *is* Cafe du Monde?). When my sandwich arrived, she carried the foil-wrapped sub over to the setup station, grabbed me a fork and plate, and came over and served me. She could not have been more enthusiastic and wonderful - showing genuine excitement over this foray into Falls Church from Orlando. If only everyone in the industry was this enthusiastic! The po boy was large, and cut in half for manageability. After one bite, I could see it needed hot sauce (the choices are Louisiana Hot Sauce and Sriracha), and I went with the former which woke up the sandwich quite a bit, previously consisting of surprisingly good French bread, frozen deep-fried shrimp, mayo, lettuce, decent tomato, onions, and pickle. While eating the second half of the sandwich, I noticed something was missing, and it's because I forgot to add the Louisiana Hot Sauce, so there you have it. I finished every crumb, and the bill, with tip and tax, came to exactly $10.00. I left happy, sated, but not necessarily ready to race back. However, in the local Cajun trend, New Orleans Cajun Seafood is holding its own, and I suspect it would benefit from some bulk weekend orders in order to survive this fickle market. How was the po boy? It was a very good shrimp sub. Has anyone eaten at the original Orlando location? Prices seem to be about 5-10% lower there, but that's of course to be expected. Would I come here again? Sure.
  10. At the request of DonRocks, I am starting this thread about my experience at Annandale Seafood. (I adapted this from a review I wrote about a year ago after visiting) After watching Anthony Bourdain's episode on the outer bouroughs of New York about a year ago, I was intrigued by the Korean seafood joint he went to. I wanted to find something similar in the DC area. I did extensive research and found good reviews for a place called Ga Bo Ja (there is a short thread here on this place). I convinced my wife and parents to head out for a try. When the GPS got us to the non-descript strip center, Ga Ba Ja was literally enpty with the staff sitting around, but another place in the strip center was pretty full. We went with the full place. This place has a sign out front that is in Korean and says Annandale Seafood. I read somewhere that the Korean translates to "Eel City Flounder District". The menu was a mix of english and Korean with a few platters which were only in Korean. The waitress through broken English steered us towards the $99 sashimi platter. Before the platter came out, we were served a bunch of banchan including, a steamed egg dish, some king mushroom, mussels, rice with row, grilled shrimp, a whole grilled mackerel, and what I think was a whole tilapia (this is only a partial list!). Once we were finished with the banchan, the main star of the night came out--the gigantic sashimi platter. The platter that came out had tuna, salmon, escolar (the one disappointment, was frozen) some other fish, surf clams, what was a whole flounder that minutes before was swimming in a tank, and what I think was raw eel that was also minutes before swimming in a tank. All of the fish (with the exception of the escloar, because it was not fully defrosted) was very tasty. The four of us could not finish it all. Once we were done, they proceeded to bring out a huge bubbling cauldron of fish bone stew (bones from the flounder) and more banchan (kimchi and some soy bean sprouts). Annandale Seafood Menu.pdf
  11. About Virginia Cobia Farms LLC Virginia Cobia Farms LLC produces Cobia and Pompano fish at its farm in the mountains of Virginia. The company produces the only Cobia in the world that is rated as a “Best Choice” Sustainable Cobia by the Monterey Bay’s Seafood Watch program. Its inland production methods ensure that our fish are always fresh, nutritious and safe. Visit: http://www.virginiacobiafarms.biz yep it seems it IS from the mountains of VA
  12. I guess I should have learned by now to beware of places with "Fisherman's Wharf" in the name. Mo's is apparently a favorite of hotel staffers, probably because they offer a free shuttle. But whatever the reason, it's probably not worth the trip. As you'd expect, seafood is their specialty, and they do serve fresh crab, oysters and some other fish. I don't know where the crabs and oysters come from, but the only fish that was local to Baltimore was the rockfish. I ordered it grilled, and while it was cooked well enough, and even though there were grill marks on the fish, it had no grilled flavor whatever. In fact, it had little flavor of any kind beyond the butter it was drenched in. The fish is served on a bed of flabby sliced potatoes ostensibly with herbs (you can't taste them) and butter - lots of it. You have one choice of sides, which is steamed vegetables. The restaurant offers a crabcake as their signature dish, but at 38 dollars, I passed on that opportunity. I don't know whether it's local crab. I do know that the restaurant sells a lot of non-local crab. My wife had their catfish, which had a slightly off flavor and was overcooked. The wine list is short and fairly ordinary, but not unusually expensive. The food was more expensive than it should be, especially given the quality. 20 bucks for the catfish, 22 for the rockfish. A glass of house wine is 8 bucks. Service was OK, although the waiter was unable to answer even basic questions about the menu items. In one move that I found annoying, the restaurant adds a 15% gratuity automatically. I can understand this for large parties, but for a table of two? I voiced my annoyance to the manager, but got little response. If you're really looking for seafood, there are certainly better choices in Baltimore. Next week when I'm back I'll look a little harder for something better. Wayne Rash
  13. A blurb in today's Washington Post says that Renato has been aquired by River Falls Market.
  14. The Codmother is open in the old Cafe Nema space on U Street between 13th and 14th. They are serving fish and chips, plus only two other entrees, and a few sides. Here's a copy of their menu.
  15. Another sign of the decline of fine dining: arguably, if not hands-down, the best crab cakes and lobster roll in the DC area are to be found at this casual brain-child of long term veteran of the DC restaurant scene and friend, Bob Bloch. Certainly, and without a doubt, the best value. A near perfect crab cake of pure, sweet (mostly) East Coast (in winter!) and (some, in the off-season only) Gulf Jumbo Lump, 5 oz, no shred, no filler, no bread crumbs, perfectly seasoned and broiled. (Mind you, this 5 oz cake has more Jumbo Lump than any 8 oz stems and seeds cake that you pay 250% more for downtown). Only flaw--the homemade tartar sauce is a bit too sweet from sweet pickle. Otherwise perfect. Better than my Crab Royale (better crab, better recipe, better execution), and at least on a par, arguably better, than the Crab Bomb at Jerry's and the Crab Imperial at The Prime Rib-- to my mind, the only other true examplars of crab excellence in a market where every chef and his publicist is expected to trot out his "signature" crab cake to prove his commitment to regional blah blah blah and local blah blah blah and passion for blah blah blah and to tell the story about the inspiration and life-lessons blah blah blah of summers fishing with Paw-Paw on the blah blah blah and how his children now blah blah blah. And also the best lobster roll outside of New England/New York/Long Island whose only sin is too much lobster bursting out of the twice-toasted bun and not quite enough mayonnaise. Also, the bun could use a little more butter (but I say that about Maria Schneider too). Bobby is a true food purist and it shows in his exacting reverence for both the ingredients and the heritage, traditions and authenticity of these iconic specialties. Also excellent: a delicious but not overly decadent mac and cheese with elbow macaroni, maytag blue, Parmiggiano Reggiano and aged Vermont cheddar; an achingly, hauntingly traditional New England Clam Chowder; and a bracingly refreshing, perfectly earthy cole slaw. The fries are perfectly executed--both cured (!) and double-fried (p-nut oil)--and best in class, if suffering a bit from bitterness in the skin, more of which should have been trimmed off before cutting. But I think fries and the attention paid to them reveal the weakness in American dining, and I think all of the fries in this country pretty much suck (except, oddly enough, at the Georgetown Cafe--more on which later, should the subject ever come up). But here's the real kicker--his key lime pie beats mine. No contest. Gasp. Sigh. The website is bobbyscrabcakes.com and maybe one of you technologically gifted marvels can link it and/or post the menu so that everyone can see how shamefully, shockingly non-contemptuous his prices are.
  16. Just saw this thanks to Twitter. Ray's the Steaks location will be "Ray's the Net" next year...
  17. The new McComic and Schtick and Jimmy’s Harborside collaboration - downeast surf and Kansas City turf concept place opens in downtown DC (at 1700 K St. along with Caribou Coffee) and nary a peep from JG – can that possibly be? Their website says they are using “Old K.C. Branded Kansas City Custom Dry Aged Beef ... sourced straight from our nation’s heartland.” Most of us could guess the menu without looking: lunchtime Kobe (how very KC!) beef burgers, calamari, crabcakes, turkey clubs; dinnertime strip steaks and cowboy steaks, halibut, salmon, creamed spinach, and of course, the surf and turf consisting of one 12 oz. filet and one-pound lobster tail (for a modest $79). Who writes this stuff?
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