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Found 5 results

  1. The +1 and I headed to lunch on H St. yesterday and wanted to try somewhere we hadn't eaten before. We were late enough we didn't really want brunch, so we decide to try Khan's Bar & Grill. It's pretty straight-forward as Mongolian BBQ places go, but did have a list of appetizer type things that could be ordered in addition to the buffet-style entrees. There's also a full bar, and a lot of TVs (including a massive projection screen) around the whole restaurant. When we were there it was mostly college basketball on, but I believe Khan's is a big soccer bar. Seems like a good place to settle in and watch some games. They have a daily lunch special (also valid on weekends) that includes a trip to the bar/grill and a soda for $10 (chicken or beef) or $11 (shrimp), which for the amount of food isn't too bad. Your waiter/waitress brings a bowl to your table, then you head up to the bar for your non-meat additions (everything from noodles and tofu, to broccoli, carrots, peppers, onions, bean sprouts, and green beans, to pineapple, cilantro, and jalapenos). You then grab a smaller bowl to concoct your sauce. There are maybe 5-6 "main" sauces, then a similar number of "accompaniment" sauces. The mains were things like teriyaki, hot and sweet pepper, sweet bulgogi, and sesame ginger. The additional sauces had garlic, buffalo, hot pepper, etc. There were also little disposable spoons (a la Baskin Robbins tasting) so you could test the sauces before committing. After building your bowl and sauce, you head up to the grill to hand off everything to the chefs. They start by cooking and chopping your selected meat, then add in the veggies and chop everything up a little more. The sauce goes on at the end just before they slide everything onto your plate. It's a fun little show. You're then offered a scoop of steamed rice if you want. Nothing earth-shattering here, but it was a good and filling lunch. It seems like it could also be a fairly healthy outing if you avoid the rice and noodles and fill up on vegetables and protein.
  2. The rumored ramen and dumplings spot expected to open soon above the Pug has a name. Sounds like a very small space, but it is good to see more places to eat in an area that has plenty of places to drink, but is still developing good eating options.
  3. Opening day drink menu Opening day menu Their imminent opening on H Street intrigues me, and to tell you the truth I'm not sure what to expect. The charcuterie and cheese has pedigree, the team looks pretty solid, and the menu looks fun as well. The "featured cocktails" exude confidence on paper; I've had the Lion's Tail at the Passenger and at home many times, and it's not an easy recipe to execute. Ditto, to a lesser degree, for the Seelbach. And the Five and Dime (ROOT, maple syrup, egg white, and Black IPA) is only locally eclipsed in opening menu audaciousness by SOVA/Derek Browns' placement of the coffee cocktail (cognac, port, a whole egg, and simple syrup, as well as a particularly strong shaker such as Jamie MacBain).
  4. Just wanted to acknowledge that it was open. The night I stopped by was a soft opening of sorts, and they didn't have their POS online yet, so let's just skip evaluating the service. I ordered a burger with bacon and a fried egg, with plain fries. The fried egg was cooked perfectly. Apparently the burger is hormone-free local beef with the family's secret marinade. The staff and owners are all personable, I also enjoyed a Chocolate City brew of some sort, was told it was a porter but it must have been something else. They also have a full bar. Outlook: room for improvement, which the owners acknowledge, but might be a good place to stop by for a quick bite before you move to other places on H Street. A solid business, I'm sure I'll update more in the future.
  5. A small H street bistro is looking for a sous chef to assist the head chef with butchery, ordering, menu planning, scheduling, etc. This is not a clip-board position; I'll need someone to work the line a few nights a week, and work a few day shifts managing prep. Regular week is 5 1/2 days (6, then 5). Roughly 55 hours a week. We work with the best purveyors in town and change our menu frequently. This is an ideal position for a solid line cook looking to advance. Please email me at chefgunshow@gmail.com if you are interested. Thanks.
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