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An interesting and ambitious new venture which could up DC's bread game. Seylou Bakery & Mill will be milling local grain on-site and baking 100% whole grain breads in a wood-fired oven. Jonathan trained at the San Francisco Baking Institute and Washington State University's Bread Lab. He was also Baker-in-Resident at Blue Hill at Stone Barns. Looks like they have abbreviated hours this Wednesday-Friday 1-4pm and then 8am-6pm Saturdays and Sundays. Closed Monday & Tuesdays. Regular hours Wednesday-Friday will be 7am-6pm. Besides bread, they offer daily pastries, coffee and teas. Pizza and seasonal salads will start up in January. Washington Post story
Charles Tsui posted a topic in Washington DC Restaurants and DiningAs a Hong Kong native, I'm pleased to report that dinner at Tiger Fork was a satisfying taste of home for me. The combination of technique and ingredient quality accounts for much of the positive experience. Cantonese food in East Asia (and, for that matter, in Vancouver, Toronto, SF, and NYC) is represented across the full price spectrum. In the DC area, I feel that most Chinese cooking available to us is clustered around a relatively low price point. The Source comes to mind as an exception, but I've always found their interpretations to be too muted in flavor. In interviews, the team behind Tiger Fork talk about research trips to Hong Kong and the menu reads like a collection of their favorite finds. Nothing wrong with that. There's a focus on dai pai dong (street-side food stalls) classics, with some dim sum and HK BBQ thrown in. They really did their homework; I think the flavors and textures are pretty spot-on. Cheung Fun with Shrimp and Flowering Chives and the "Kowloon Buns" showed expert dough technique: chewy but not tough. The cauliflower part of the Chinese Cauliflower dish was unremarkable, but the star was copious stir fried flowering chives which were crisp and fragrant and just the right amount of oily. The BBQ Plate of pork belly, char siu (why do so many restaurants, including this one, spell it "char sui" on their menus?), and soya chicken showed textbook preparation, but was elevated by use of high quality cuts. Minor nit: the char siu marinade tastes exactly like the jar of Lee Kum Kee I have in my fridge right now. I'll give them the benefit of the doubt that they happened to have perfectly reverse-engineered it for their house-made version! We didn't try any of the (heavily hyped) baijiu cocktails, but the Hong Kong Milk Tea was good: properly strong and not too sweet. We wanted to try the Coconut Rice Cakes for dessert, but they were already sold out at 7pm. The HK Style Egg Tart is, according to the Washingtonian piece on the restaurant, out-sourced to Maria's of Rockville. It's not a great egg tart. (Tiger Fork: if you're reading this, please in-house the next version. I suggest studying the Portuguese egg tart from Fat Rice in Chicago.) Front of house was run perfectly--there were no signs that it was opening week. By the time we left, the bar and dining room were packed. This is a great addition to the local scene and I'm looking forward to trying more of the menu (especially the announced dim sum brunch expansion).