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Drove past Tangysweet last night and this morning Daily Candy had an email about it. I'm excited to try it as I've enjoyed Pinkberry and Red Mango when I've been up in NY.

So last weekend I took Nick Cho up on his offer . Had a blast. Learned a lot. Drank a lot of espresso, most of it pretty bad. Now that I have a real taste for it, where do I go to get the good stuff? Is there any in DC? Where are your favorite places, and why do you like them? [Murky coffee has its own thread. Starbucks need not apply] ...help? --- The following posts have been split into separate threads: Big Bear Cafe (marketfan) Bourbon Coffee (DaRiv18) Tynan Coffee and Tea (DaRiv18) Mayorga Coffee Roasters (hillvalley) Restaurant Eve Bistro (goodeats)

I don't know if I went on an off-night, but I thought Kee was terrible. Or I ordered the wrong stuff - seafood - I felt like I was chewing on rubber.

Folks, don't miss this! Retweet about this here, over-and-over again: This event deserves publicity.

"This is it," I thought to myself. "This is the best taco I've ever eaten in my life." I had read about the lines at farmer's markets for Suzanne Simon and Bettina Stern's taco stand, but didn't really know much about it. The other day, I decided to go see for myself, and I am *so glad* I found out early on about Chaia. First, the location: Chaia is on Grace Street, which is just a few feet off of Wisconsin Avenue in Georgetown, south of Georgetown Park Mall - it's *right there* off Wisconsin, and even has a little sign directing pedestrians to "tacos and beer" - don't let the words fool you. Having read their website before I went, I had a pretty good idea of what I was in for, and I also had a pretty good idea of what I was going to order. One thing of great importance: Chaia is a daytime-only taqueria: Tuesdays through Saturdays it closes at 8PM, and on Sundays, it closes at 6PM - it's closed altogether on Mondays. Please don't forget this, or you're going to show up and find a closed taqueria. And they serve beer, too - in keeping with their "hyper-local" theme, the two breweries they sell are Port City Brewing and Atlas Brew Works. Don't make the same mistake I did: Donnie Boy just *had* to have a beer with his tacos, and for no particular reason, so I started off with a plastic cup of Atlas Brew Works Rowdy Rye ($5). Why in God's name I did this, I don't know - Chaia sells cold-pressed juice from Misfit Juicery and seasonal shrubs, and non-alcoholic beverages are what you should be paying attention to here, unless you *really* like hop-laden beers at the opportunity cost of something truly special. Read on for another reason not to succumb to the temptation of ordering a beer. I got the Market Trio ($11), saving all of twenty-five cents from the í la carte taco prices of $3.75. You should ignore this special, and order however many tacos you want, and get whatever sounds good. Still, three tacos were just about right for me, and gave me a chance to try three different versions, the top three on the list: 1) Mushroom with feta, red sauce, and cilantro 2) Smoky Collards with queso cotija, tomatillo salsa, and pickled radish 3) Creamy Kale + Potato with pepperjack, polano crema, green sauce, and pickled onions. On this one taco, I sprung for a fried, pasture-raised egg ($1.50, available weekends only) - I'm a sucker for eggs and potatoes together, since they conjure up memories of diner breakfasts. I'd gotten my beer first, and nursed it throughout the meal. Note that you're not allowed to go out on the patio if you order beer, so if you want to eat outside, keep it non-alcoholic. Wanting to enjoy the egg while it was hot and runny, I ate my tacos in the order 3), 1), 2), and as I was about one-third of the way into the Kale and Potato taco, I paused, and said to myself, "My God, this is the single greatest taco I've ever eaten." I know it's California-style, and that it's vegetarian, but I don't care - this was not only the best taco I've ever eaten, it was the best quick-serve food I've ever eaten (think what that's saying). The corn tortillas are unbelievable, and the combination of ingredients on this taco was perfect. Do yourself a favor and *get the egg* with this - I could not believe what I was eating, and even cheated a little bit by dripping some of the egg yolk onto the other two tacos (only a few drops, as I didn't want to flirt with ruining perfection). Read that previous paragraph as many times as you need to read it - get this taco, and get it with an egg. In fact, get *three* of these tacos, and get *each one* with an egg. It'll set you back $15.50, and you'll love yourself (and me!) forever and ever. The Mushroom taco was next up, and it was fantastic as well, with thinly sliced mushrooms that picked up everything because they were so thin. A few days ago, I complimented the Wild Mushroom Taco at Virtue Feed & Grain - allow me to paraphrase my dear friend Terry Theise: 'I like tortilla chips, and I like truffles, and I also have no problem recognizing which of the two is better.' It's the same situation here: Virtue's Wild Mushroom Taco was tasty bar food; Chaia's Mushroom Taco was a great and profound taco by taqueria standards - there's a huge difference between the two, and if you like mushrooms, get over here and order this - it would also be terrific with an egg. Then came the collards, and this is why I should have gotten a cold-pressed juice: the collards are, by nature, bitter, and the rye-based beer was loaded with bitter hops - it was bitter on bitter, and literally left me with a bitter taste in my mouth, even as I was driving over the Memorial Bridge to get home it was still there, in a pronounced way. This is a *very* collard-greenish taco, and you have to really love collard greens to love this (think about the collard greens you get at barbecue shacks, without any of the pork they usually put in them). I'm not saying 'don't order this,' merely that you should be prepared for a blast of collard greens, and if that's what you're in the mood for, then you'll really enjoy it. As a boxed set, for $11, this was a fantastic meal, and I cannot recommend Chaia enough, both for vegetarians, and also for lovers of California (San Francisco, not Los Angeles) taquerias. This food was fantastic, and I contend that the first taco was the single greatest taco I've ever eaten in my life. I don't like putting pictures into my reviews, because I think it's lazy, and ruins the surprise for the reader when they get to the restaurant. However, in this case I'm going to make an exception, because this food is so beautiful, and tastes so good, that you'll be surprised no matter what I publish. Here you go: Enjoy your meal, and thank me later. Chaia is strongly initialized in Italic, and is one of the very greatest taquerias this city has ever known. It's also quite possibly the best quick-serve restaurant in DC, and happens to be the only one currently run by women. You're going to love this place.

From the sounds of things, it seems that Little Sesame is a separate entity getting its start in DGS's lower-level, with a common co-owner in Nick Wiseman. Thus, it will also get its own thread. Congratulations to the whole team, Nick, Robin, and everyone else - please stay active here and let us know when you expand beyond lunch, get a beer and wine license, open another location, etc. All these pop-ups and restaurants within restaurant are parallel to recent college graduates living with mom and dad for a couple of years because they can't afford to pay rent (heck, I did it for a year - I think it's a great idea, and it can even bring the family closer together).

Could it be because it was St. Patrick's Day and the usual customers were out and about with the wearing of the green? I was at dimsum at Tony Cheng's for the first time (not bad by the way) yesterday at 12:30, also pretty empty.

I'm starting a new thread despite the facts that Daikaya's new Izakaya shares owners, a name and a building with the ramen shop downstairs. I do this because it's a wholly different concept in most every way and I'm guessing the discussions for both will remain active and very different from each other. Of course, if that's wrong (I know the Izakaya is referenced in Daikaya's ramen shop topic title), please just combine the two but thought it worthwhile to suggest the separation. I'm also going to violate my own self-imposed rule of not assessing a new place until it has had to time to work out kinks and/or I've been able to visit a few times. Doing that because I'm not a food critic (or anything close to one), this new open is as anticipated as any in the city in the past year and already has lines waiting for tables, and, most of all, this may be helpful to some (always the goal). HEADLINE A very funky, cool take on the traditional Izakaya with a big focus on spirits, sake, beer and wine and pleasing food. Likely to do very well as a meetup spot and bar but probably less likely to win "best izakaya" in town honors even with time. Lots of good and interesting dishes, impressive beverage program and very good value across the board. CONTEXT After yesterday's NCAA "Elite 8" game at Verizon, we thought we'd try the newly opened Izakaya if there wasn't a very long wait. A good half hour after the arena emptied out into Chinatown and 45 minutes after the restaurant opened, it wasn't a problem at all. We got seats straightaway without any trouble though, by the time we left at maybe around 8:30pm, it was very busy with people waiting and the central bar area pretty full. VENUE I won't write a lot about the specific decor as I don't have much knowledge about Japanese art and design so wouldn't do it justice given all the thought and significance of many features. Both the Post and City Paper have already published excellent overviews of the design philosophy and specifics here and here in their pieces done pre-open. To us, the space is cool, edgy, and interesting in a modern and pop-culturish sort of way. They say the seating capacity is around 90 which includes nicely sized booths toward the back and a gaggle of comfortable two tops with 2 or 3 larger community tables toward the front facing out onto 6th St. The large bar dominates the middle of the space just as you reach the top of the stairs from street level. Entry is a separate door to the left of the ramen shop below, conveniently labeled "Izakaya." Someone was playing around with the lights last night enough for us and adjacent tables to notice and comment as they became darker, brighter and finally darker. Not a big deal but, on average, it's lit a bit darkly. Noise level wasn't bad for us when full but I'm guessing TS will report a noisier, higher number on the Sietsema-Noise-Meter. There is a fine line here between creativity and cutesy with the latter getting in the way of a more practically functional experience to a limited degree. One small example is the menu distribution 'policy' and menu design itself. The small plate, sharing philosophy behind the food is fun and worthwhile, however cliched. But, extending that sharing philosophy to menu distribution is silly. We went back up to the hostess stand to ask for a second menu for our table (we'd only been given one) and, after the hostess explained the intention was "that a table can share a menu," we were given another readily. Another group of six was also seated with only one menu. We found the menu itself cute but a bit annoying with colored paper pages pasted onto the first few pages of a heavy Japanese lifestyle magazine. Some of the pages had two sheets of colored paper pasted on top of each other, implying updated menus. We saw one table literally tearing out a page to see a page underneath it, thinking it an older menu (but it was only the 3rd night). Kind of interesting; a bit funny; more annoying. Suggest maybe considering a simpler, more functional menu or, at least, more than one per table. The bathrooms are cute, indeed reminiscent of shoebox-sized spots in Japan and a bit impractical with very narrow basins that make splatter and overflow more likely and the type of hand dryers that require one to insert hands into the device. FOOD We ended up ordering close to a majority of all dishes on the menu, drawing from sections labeled "Grilled Dishes," "Cold Dishes, Salads and Sashimi," "Braised and Simmered Dishes" and "Unique Dishes." Brief reactions as follows: - LIVE OYSTER GRILLED WITH SAKE & OYSTER SALT ($2.75/oyster): We ordered just a few of these to try them. Fine but nothing special. Maybe a tad under-sake'd and a bit overcooked. - SHISHITO PEPPER WITH GOUDA CHEESE ($3.25): 6 smaller-sized shishitos on two skewers, these were different from the more commonly found straight grilled Shishitos and very tasty. Our waiter told us about one in ten were especially hot and that was right. - MISO COD WITH CARROT PUREE AND PICKLED GINGER ($7.50): Not sure the carrot puree is the best accompaniment for this dish though the fish itself was fine. - GRILLED AVOCADO WITH PONZU AND FRESH WASABI ($6.25): This was an original and delicious preparation. One of our favorite dishes, it came served as a half unpeeled avocado grilled with pit removed and ponzu partly filling the pit cavity. Served with a spoon to scoop out and share. Wonderful combination of flavors. - CHAWANMUSHI WITH SHIITAKE AND PARMESAN ($7.75): Maybe a bit heavy on the parmesan but a very nice rendition of the egg custard dish with the finely julienned shitake almost mistakable for enoki. - FRIED MONKFISH (Comp'ed--See Service Notes): Also one the best dishes. Generous portion with light touch on the breading so plenty of nicely seasoned fish. The table next to us ordered two orders of this citing it as their favorite. - BRUSSEL SPROUTS AND PORK OKONOMIYAKI STYLE ($5.25): Its name notwithstanding (usually a pancake with cabbage and other ingredients? unless this refers just to the pork; maybe more likely?), this was a very well executed version of the familiar 'grilled/broiled/baked brussel sprouts with savory pork' dish found in many restaurants of all types. Very nice char with ponzu or something sweet. A bit more pork belly, even if they had to raise the price a dollar or two, would improve it even more. - “RUIBE” TRADITIONAL HOKKAIDO FROZEN SALMON SASHIMI WITH FRESH WASABI, GRATED GINGER, AND SEKIGAHARA TAMARI (Didn't order): We didn't get this but I wanted to include it here because it was one of the more unusual dishes on the menu. We would have ordered it but were steered away from it by some advisors. Evidently, it arrives frozen, sliced very thin and melts in your mouth quite literally. - HOUSE FERMENTED JAPANESE VEGETABLES; HOME‐MADE NUKAZUKE, NAPA CABBAGE, TAKUAN ($5): As with most of the menu, good value for the price. Pickles a bit ordinary for Japanese restaurants. - STUFFED CABBAGE BRAISED IN DASHI ($8.50): Think this may have been the most expensive dish but still very good value. Generous portion of a mixed pork/beef filling in cabbage gently braised. One of the people at table next to us was from eastern Europe and commented the dish was similar to ones she knew from home. A gently seasoned and satisfying dish. - ANKIMO WITH MISO ESCALIVADA (see service notes): This was from the "unique dishes" section of the menu and unique it is, combining a great Japanese dish of monkfish liver with a Catalan veggie preparation. We were excited to try it. Unfortunately, it tasted of vinegar (not usually part of either dish from what I've experienced) and that flavor was a bit overwhelming. That said, they couldn't have handled this more nicely and graciously than they did (see below). - WASABI OCTOPUS WITH WASABI SPROUTS, GREEN APPLE AND ARBEQUINA OLIVE OIL ($5.50): A delightful, fusion-ish interpretation of the Tako Wasabe I had recently at Seki. Adding the apple and olive oil made this very good. I preferred it to the straight version at Seki and other places. SERVICE We were there on what was only the third night for the Izakaya. And, as we enjoyed dinner, the place slowly filled to capacity. On top of all that, they're using a proprietary order-taking and transmission system that has some complexity and, for whatever reason, some of the servers were helping out from downstairs at the ramen shop. All said, and though of course there are kinks to work out, they performed wonderfully in many respects. Usually a mistake is an opportunity to delight--rather than disappoint--a customer if seen that way by a seller of anything including restaurant operators. Daikaya exudes this ethic whether upstairs or down. We noticed a couple of tables around us waiting a long time for drinks though food seemed to come out of the kitchen quickly. A manager comp'ed drinks. We had an issue with the Ankimo being too vinegary as described above. After a short and entirely constructive conversation with the manager, he took it back, didn't charge us for it and also comp'ed the fried monkfish. That was an above-and-beyond response we really appreciated. No point in detailing other minor service kinks they'll surely be smoothing out in the weeks to come. The hospitality of the staff is a solid foundation upon which to build. BEVERAGE We didn't partake of anything but, by the looks of it, they have a very nice bar and beverage program with many interesting beer, sake and cocktail options. Will defer to others to report on that but suspect the program will earn strong praise. BOTTOM LINE For a 3rd day, this was impressive and, overall, we enjoyed the experience. Most of the dishes were good or very good with a couple standouts. The place is very hip and no doubt will be very popular. Value is very good.

Crawfish season is just getting underway here in Houston, and today's visit to Cajun Kitchen marked our first batch. We opted for the "Fatass Number 1" combination. 3 pounds of crawfish (still pretty small this early in the season), a half-pound of head-on shrimp, and a generous section of snow crab legs, plus some potatoes and corn. Market price was $56 today, including the $2 upcharge for the "Kitchen Special" spicing on the boil (which appears to include orange slices, generous amounts of garlic and ginger, onions and peppers. Totally fair, I think, given the amount of seafood you get, but YMMV. We got "medium" spice on the boil, planning to share with the boys, but be forewarned that "medium" is pretty damn spicy. The shrimp and crab are clearly added after the crawfish are tossed in the spice, and were mild enough to share with kids. Aside from the boiled seafood, the garlic noodles and Viet-spiced chicken wings were winners with the whole table. The noodles are fairly thick, tossed in a garlic sauce, and topped with ample amounts of sweet lump blue crab meat and crispy fried shallots. The wings veer toward the sweet side, with a nice backbone of funky fish sauce. There are big screen TVs all around the dining room, and cheap domestic beers available...This could be a great place to spend an afternoon watching a baseball game come Spring.

Details from the Washington Post here. Personally, I'm a little disappointed to hear that it's going to be, in part, ANOTHER pizza place; I realize that's not the entire focus of the place, but I don't think we're exactly lacking for good pizza places in DC.

With my wife and older boy out seeing the Astros take on the Rangers, I turned to take out for dinner tonight, and ordered from the Montrose location of Mala Sichuan Bistro. I went with my standard szechuan restaurant benchmark order of ma po tofu, cucumber with chili oil, and a noodle of some sort (typically dan dan mien, but I went with cold "funky noodles" from Mala). I am pleased to report that Mala is, as the kids say, legit. The ma po was spicy and numbing, but not overwhelmingly so. The funk of the broad bean paste was there, without the overwhelming saltiness I've experienced at other places. I stayed vegetarian tonight, but they do offer it with ground beef. The cucumbers were fresh and crisp, topped with a nice balance of chili oil and crumbled szechuan peppercorns. I think next time I'll try the version in garlic oil to add some variation to the flavors. The cold noodles were similar to Chengdu cold noodles, and a great version of them at that. The noodles were nicely cooked, with a good bit of residual bite, and nicely coated with the sauce as opposed to sitting undressed on a ladle-ful of sauce on the bottom of the bowl. There will be plenty of time to explore the legion of amazing holes in the wall in Chinatown, but for now, I'm glad to have found a more-than-solid joint close by.

Lovely NYT article, and now I want to eat there: For These Brothers, the Real Thanksgiving Feast Is a Filipino Breakfast

Charm City Night Market mark your calendars for this inaugural event in Charm City. I like to deem this event a party with purpose. I have a hunch with the popularity of #crazyrichasians this will be a great opportunity to engage with a community that I have close ties too. Soju, sake, beer, tasty food, music, and so much more...

I'm sure this will be a smashing success just like Eataly was back in 2010, when Mario Batali and Joe Bastianich opened their first store in New York, but a small voice inside me keeps asking "which part of Chinese cuisine has omakase sushi?" "China Live: A Food Emporium of Epic Proportions in San Francisco's Chinatown" by Jonathan Kauffman on sfchronicle.com

Have not yet seen anything reported here on an exciting new restaurant from Chef Daisuke Itagawa of Sushi Ko and restaurateur Yama Jewayni (Marvin, Local 16, etc.). The project just got a whole lot more interesting with the announcement that Chef Katsuya Fukushima of Minibar fame will head the kitchen. The space is being built in the empty lot next door to Graffiato and reportedly will be offering ramen on the ground level and izakaya on the second floor. Sounds awesome - anticipated opening early 2012. http://www.washingto...going-out-gurus

Skip mid range and go decidedly low range in Chinatown! XO Kitchen 148 Hester Street New York, NY 10013 212/965-8645

I may have the opportunity to write an collection of places not to be missed in Philly. With the wealth of the posters in this forum, I am asking for a little help. Please chime in where I should visit, and places that are not to be missed. The spots can range from where to eat, where to dine, where the best public bathroom is , think unusual, think funky, think like a local. Please and thank you for all your suggestions. Once I am chosen to write this book, I will personally throw a party and invite everyone to celebrate my very first publication. This is our opportunity to go public. It is with the support of everyone that I have met along the way, including a few of you in this forum, that will encourage me to crush this challenge. I plan on KILLIN' It. 1st time, kat

On Rye (website) opening November 11, 2016 per the Washington Post. Looks promising. Aside from the sandwiches, I need to try the babka ice cream sandwich profiled in the Post earlier this summer.

12/25/15 - "Review: Andy Ricker's Pok Pok Brings a Genuine Taste of Thailand to L.A." by Jonathan Gold on latimes.com

Shaved as in from the knife straight to the pot? Could you see them do it?? If so, this calls for a road trip...

Looking for a quiet (ish) spot to have lunch with an old friend in the Penn Quarter/Judiciary Square/Chinatown area. I don't want to break the bank. The only absolute no is Indian food and I'd like to try something new to me. So Proof and Fiola are out on both a checkbook basis and that I've been. Suggestions? Thanks!

Last Thursday my wife and I had dinner at Richard Sandoval's restaurant in Treasure Island in Las Vegas, Isla. This is similar to Zengo his restaurant which is scheduled to open this month in D. C. http://modernmexican.com/rs.htm Isla won the "best of Vegas" award for 2004 from Las Vegas magazine. His Denver outpost won a similar award from Denver magazine and his San Francisco restaurant is highly regarded. Maya, according to that harbinger of excellence and taste Zagat, in New York, is given 24 points for food ranking ahead of Rosa Mexicano and only two points behind the city's highest. Isla made me long for Rosa Mexicano. I am not a fan of Rosa Mexicano. Isla is known for tableside guacamole and 90+ tequilas. Costco has a remarkably good guacamole which is sold in translucent packets, four to the package. Each of these is superior to the green glop that we were served in Vegas. The chips that accompanied these were unusual in that they were considerably thicker, more irregular fried corn curiosities that neither of us cared for. Salsa that accompanied them was imaginatively presented on a two tiered bowl with the top tier housing three different salsas, the best of which was a watery chipotle. I am obsessed with tortilla soup. I have eaten this all over the United States from El Paso's Camino Real cafe (the best) to (insert name of city). From supermarkets to dumps which have never had another gringo stumble up to their counter to upscale white tablecloth Southwestern temples of hoity toity excellence I have pursued Great tortilla soup. The search did not stop in Las Vegas. Certainly not at Isla at Treasure Island. Shrimp ceviche was decent, several steps below the excellent ceviche at Coastal Flats or Guajillo. Queso fundido was good-but not as good as what we had at the nondescript Mexican at the Venetian the next night. A red snapper special disappointed while a boneless pork chop sauced with driblets of cream corn interspersed with mole was actually delicious-almost a Great dish! Side dishes of rice and pedestrian beans made me long for Rio Grande/Uncle Julio's though. A signature dessert which incorporated very good commercial Cinnamon ice cream and excellent bottled caramel was an appropriate finish to this $150 dinner for two. Three watered down "uptown" margeritas with Grand Marnier and top shelf tequila factored into this. What can I say? Las Vegas should have great Southwestern food-it's not that far from Phoenix or L. A. Albuequerque's Garduno's has an outpost there (benchmark guacamole and chili colorado that clears any nostril) as does Bobby Flay who some have called New York's best although I'm not certain what this means. Anyway, Isla/Zengo is coming here. My experience in Vegas was not one to make me stand in line on 7th street until it opens. Hopefully, because our standards are above those of Las Vegas (!) we will be gifted with a restaurant that lives up to the excellence Denver and Las Vegas magazines and Zagat honored their outposts for. Of course I am assuming that Denver, Las Vegas and New York know what exemplery Southwestern and Tex Mex should taste like. Perhaps remarkably, over the years, I have found that great Tex Mex is extremely difficult to find in these cities. San Francisco does have this. But I doubt that any of the taco trucks there which are truly excellent are listed in Zagat or any restaurant guide. And the several mom and pop restaurants in their version of our Riverdale are rarely written about in any review just as the best of Amarillo, Lubbock and El Paso are rarely reported in English in any publication. I have lowered my expectations for Zengo. I hope I am wrong to have done this.

When crawfish are in season, it's tough to go a week without heading out for a few pounds, and this weekend we set out early for lunch at what may be the most well-known of Houston's Viet-Cajun joints, Crawfish and Noodles. C&N has hosted Zimmern, Chang, and god knows who else, and they are clearly aware of their celeb-status, with t-shirts for sale prominently displayed as you walk in. That kind of hubris is typically not a great sign, and I have to admit approaching the rest of my visit as though I were cross-examining a hostile witness. C&N held its own, and while I didn't leave with a "We've Got Crabs" t-shirt (I mean, really), I can dig the food they're putting out. We started with an order of honey-garlic chicken wings, as requested by the 4-year old. He fell in love with the "Viet wings" at Cajun Kitchen, and hasn't stopped talking about them for weeks since. C&N's wings were solid, though I think we should have ordered the "Fish sauce" version for a more direct comparison. These were a bit too sweet for my tastes, with no heat. There are a variety of noodles and soups to choose from, and we went with the stir-fried rice noodle with mixed seafood. This is a hefty portion, with onion, celery, carrot, and crispy shallots mixed with shrimp, (chewy) squid, and fish balls, with a peppery sauce on the side ready to be mixed in. Delicious, and devoured quickly, but if we had to go head to head, we all agreed the crabby garlic noodles from Cajun Kitchen might edge out a win. The crawfish delivered. Choices are limited to spice level (though an intriguing "ginger grass" option is listed as being available at some point in the future). Medium is Houston-medium, which is to say, probably "hot" if you're coming from somewhere else. We opted for medium with a side of "hot" dipping sauce, and I would heartily recommend this combo. For the spice-loving but not super-spicy friends, the medium mudbugs alone are perfect. For those of us who prefer to see God when we eat, you can drag the tail through the sauce and get it done. Compared to the purely Cajun versions I grew up with (and have had at Houston places like The Boot in the Heights), these have a more pronounced garlic and citrus flavor. Priced at $10/lb, these were also the most expensive I've had thus far. Note on wait times: We got there just before noon on Sunday, and were 1 of 5 or 6 tables there. 30 minutes later there was a line out the door.

For anyone working in the Chinatown area, Reren Lamen has temporarily popped-up in the old Mehak restaurant. I think another ramen place will be there eventually.