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Found 331 results

  1. I really want to go to Thompson Italian....hard to get reservations, and then I saw this on the menu: Roasted Garlic Bread, Marinara, Parmesan $9...WTF!
  2. Just received this from a colleague at work: Get ready for DC's newest restaurant from Bob Kinkead! View this email in your browser Coming soon from Bob Kinkead! Washington DC's James Beard Award Winning Chef Bob Kinkead announces the opening of his newest Italian seafood concept, Ancora. The pop-up concept located in the Watergate complex at 600 New Hampshire Ave NW, Ancora is Chef Kinkead's vision of an Italian Trattoria. Boasting house made pastas along with Chef Kinkead's famous seafood delicacies, Ancora will offer antipasti and sharing platters of salumi and crudo. While featuring the fresh fish and shellfish Kinkead has become famous for, Ancora will also include preparations with an Italian/Mediterranean flavor. Ancora is certain to become a destination not to be missed in the capital's dining scene. Ancora's menu will change frequently to reflect seasonal, locally sourced, impeccably fresh seafood and produce. Executive Chef Jeffery Gaetjen, formerly of Kinkead's, will be at the helm of this kitchen, assuring the same attention to quality and consistency that made Kinkead's a Washington DC landmark for 20 years. Ancora's bar program will focus on classic cocktails and will feature modern interpretations of libations utilizing Italian aperitifs, wines and spirits. The wine list will consist of mostly Italian wines, featuring varietals from some lesser-known Italian wine producing areas and selections from Europe and the United States. With it's unique location directly across from the Kennedy Center, Ancora will be the perfect place for pre and post theater dining. As the weather warms, the expansive patio overlooking the Potomac River will be the perfect spot for happy hour with friends, or to catch up over a lovely dinner with a beautiful view. Stay tuned for an opening date coming in February. We can't wait to see you at Ancora! 202.333.1600 info@ancoradc.com www.ancoradc.com (coming soon!) Copyright © *2013* *|Ancora|*, All rights reserved. You are receiving this email because you are a loyal fan of Chef Bob Kinkead! Our mailing address is: *|info@ancoradc.com|* unsubscribe from this list update subscription preferences
  3. This deserves its own thread, but we ordered delivery from Grazie Grazie on Monday and really enjoyed it. Things like salads and sandwiches suffer a bit on delivery, rather than eating them there, but the 8+1, the new version of the 9th Street Italian, reminded me of original Taylor. I'll order again.
  4. I've rather enjoyed my 2 trips to Rocco's. It delivers exactly what you'd expect from a suburban, downtown, dive Italian eatery. It's also quite accommodating to families with small children, in the sense that they and their behavior aren't likely to disrupt what this place is going for. As for the food, it's"¦decent. On my first trip I ordered a plain cheese, but the waitress brought me the wrong pie, so I had a surprising go at their white pizza. I liked it quite a bit, very garlicky, and I would get it again. On my second trip I got the plain pizza, and it was just OK. Actually, the crust and sauce were fine, but the cheese didn't offer much flavor. A better cheese might make this a quality pizza. The oven and the way they cook them isn't the problem here. The table next to mine got one of their deep dish pizzas, and it looked legit. There was a nice char on the side-wall of crust. Another table got an order of chicken parm (I believe), and it also looked just like an order of chicken parm should at a dive Italian family restaurant "“ huge portion, lots of melted and somewhat blackened cheese, served with a side of spaghetti. I admit, I was intrigued. Anyway, I feel like these kinds of divey, family restaurants are a dying breed, yet they are a vital part of the restaurant ecosystem, particularly (as I'm now finding) for those with small children (my boy's 2.5).
  5. For a short time only (I would guess), but very good right now at 2 Amys: Durham bread crostini with fava bean puree, olive oil and shaved pecorino. Bonus -- watching every member of staff variously set to skinning fresh favas at each lull in their other duties.
  6. Edan Macquaid, long-time pizzaiolo at 2 Amys, is partnering with the owners of 2941 to open a pizzeria in downtown Falls Church. The name is to be determined, and the location is best kept off-the-record for now. This has been in the works for some time, and, at least on paper, has the potential to be one of the most exciting restaurants to open in 2008. Look for Macquaid back in action as a full partner, serving up wood-fired Neopolitan pizza - possibly with DOC status - antipasti, a full selection of beer and wine, possibly a liquor license, an exhibition kitchen, and seating at the bar. Not all details have been resolved, and I don't wish to overstep my bounds, so this is all I feel comfortable saying for now. Congratulations to everyone involved, and we'll see you soon. Cheers! Rocks.
  7. Stopped by Sweet Science for a coffee this morning in NoMa, and saw this on the neighboring storefront.
  8. If I was a guy and wanted to impress a non-foodie hot girl, I would totally take her here. Because it is probably one of the most romantic restaurants in DC. Period. There are wonderful trees within a courtyard that canopy the outdoor eating area. There's a lovely walkway flanked by tables as a bar area. The interior is reminiscent of the lush lounge at the Tabard. But the two food items I sampled were some of the worst things I've had in a loong time. A goat cheese torte came out in a slab like pate, was pink and came out with roasted red pepper sauce. Not a nice little tart shape as we were expecting. And let me say again... PINK! It didn't taste of anything. The chicken liver pate with green peppercorns was extremely kicky, but was a scatological dark brown and not the unctuous deliciousness that I've had at other places. I'd maybe stroll over to enjoy the atmosphere after a dinner at the Tabard, but that's about it.
  9. Ricciuti's is located in the historic Olney House, on Route 108, just off Georgia Avenue in Olney MD. It started out years ago as a pizza and Italian sandwich restaurant, but over the years has transformed into a nice restaurant with great wood fired pizzas and a fine dining menu (Italian for he most part) with a very good wine list, especially for Montgomery County. (They have a Wine Spectator award) The core of the restaurant is still the wood fired pizza oven. Pizzas come out crisp and hot, with lots and lots of toppings available. While they are not cheap, the pizzas are nothing like what you get at the usual Pizza joint. The restaurant is located in the Olney House, a large historic house in Olney, MD. There main dining room is upstairs, with two smaller dining rooms, a bar, and the carry-out space on the first floor. The food is excellent, reasonabley priced for the type, and the service is pretty efficient. There are always specials, and the chef has a nice list of standard fare that is very tasty. Most of the menu is Italian but I have enjoyed some excellent soft shelled crabs there when they were in season. My wife loves the eggplant Parmesian, but the star, and biggest draw, are the pizzas. They have a long list of speciality pizzas and you can compose your own. They never have a problem substituting toppings for you, and the list of toppings avialable is about thirty items. The wine list is excellent and for the County, very reasonably priced. There are always 7 or 8 wines by the glass, some half bottles, and full bottles that range from the ordinary to the sublime. Stemware is very good, not those little glasses that so many places use. Wine service is professional and discrete. Nobody tries to keep filling your glass when you don't want them to. They are on OpenTable for reservations. They get very crowded on weekends, so make a reservation. If you live in the area, you already know that they do a huge pizza carryout business. In the summer they have a soft icecream window outside. On nice days you can eat outside on the patio in front of the restaurant. Parking is ample behind the restaurant.
  10. Just announced. If my googling is correct this will be in the new mixed development/apartment building along Connecticut Ave currently underconstruction. And given the size, 2,800 sq ft plus 1,000 sq ft patio, that's the only location that would make sense. The developers are going big on this one! Looks like it will be pasta focused with salads, antipasti, salumi, cheese, and meat/fish entrees. Bread Furst on one side of the street and the Trabocchis on the other. "Fabio and Maria Trabocchi are Opening a Van Ness Restaurant Devoted to Pasta" by Becky Krystal on washingtonpost.com
  11. “Tell me what you eat, and I will tell you who you are.” –Come on, ya’ll, every one of you knows who said this 🙂 “Tell me who you hire, and I will tell you who you are.” -KMango Just a quick shout out, and a bit of head shaking, to Amy Brandwein. Stuck in CityCenter for almost three months, I practically lived at Piccolina. I darted in for morning coffee, grabbed late afternoon snacks, and took out several evening dinners. You name it, I inhaled it. Which is where the head shaking comes in. I probably negated a lot of cold weather workouts via my jaunts into the blissfully aromatic, fire-warmed cafe. Without exception, the ingredient quality and immense satisfaction of each dish delivered. Of special note were command performances of eggplant Parmesan, lamb sausage scacce, and turmeric roasted carrots with yogurt. Deliciousness can be found at many DC haunts. However, the staff here appear to love what they do, enjoy each other, deeply care for their customers, and demonstrate immense pride in their products. I wound up chatting with several employees on random occasions, various mornings and evenings. They all spoke favorably of hard work, reflecting their ethic. Their eyes lit up when describing the day’s offerings. A few times while I awaited my order, Amy walked in to check on stock or pick up an item for Centrolina. Each time, the staff treated her with genuine warmth and admiration. She returned it, joking around or expressing gratitude. As I have observed elsewhere, once “the boss” leaves the room, that marks the arrival of rolled eyes or negative comments. But each time she left, deep smiles remained, everyone seemed elevated and boosted from the exchange. Amy has created an achievement beyond measure. She has connected great people with great food and is hiring for fit. Despite the stresses of a fast-paced, top-quality culinary production, she creates a respectful, meaningful and fun place to work. She demonstrates character, values, and integrity in action. Brava, Amy, Brava. And please, please keep me away from those chocolate crackle cookies.
  12. A coworker is touting the quality of Vace's pizza, saying it's the best slice in the city. Having never been, and not seeing a thread for it here, I ask for your opinions. There's also a Bethesda location. http://www.vaceitaliandeli.com/ 3315 Connecticutt Avenue (202) 363-1999 (Cleveland Park) 4705 Miller Avenue (301) 654-6367 (Bethesda)
  13. 314 W. 11th Street (Greenwich Street) New York, NY 10014 Phone (212) 620-0393 Web: http://thespottedpig.com/ Menu: http://thespottedpig.com/food.php For my last meal on a (too) brief trip to New York, I went to The Spotted Pig in the West Village. It was my first time at April Bloomfield's much-hyped Gastropub (an overused term that actually applies here), and I enjoyed it quite a bit. I started with a Spotted Pig Bitter ($10) from one of their two beer engines, an excellent rendition of the style. Next I went with a Smoked Trout Salad with Creme Fresh and Pickled Onions ($16), an arguala salad with chunks of good, lightly-smoked fish that seemed too heavily dressed at first, but the dressing had such a balance an brightness it worked. I paired a La Formica Soave ($13) with it that was a nice match. For my main I had the special of the day, Pork Cheek Faggots (I swear that's how it was written on the board) with English Peas and Mustard, which were kind-of like football shaped sausages, kind-of like meatballs, and kind of like braised shortrib (except, obviously, cheek), and, though a bit over-salted, delicious. Despite the salt, I get them again without a second thought. I ordered a Domaine Jessiaume Pinot Noir with it that was also a good paring. All-in-all, for $90, it was not a bargain, but a nice meal in a place I'm eager to return to. Particularly for the burger, served with shoestring fries ($20), which many in the dining room ordered and which looks incredible.
  14. Old Town Alexandria Patch states that Hank's Pasta Bar is opening on Feb. 4, 2016. The address is 600 Montgomery St, Alexandria, VA. Here is the Washington Post article from last May about this upcoming restaurant from Jamie Leeds.
  15. i searched and to no avail, much to my chagrinning consternation. or perhaps my grasp of operating machinery lacks something, a certain finesse, predictedly ending in, how the french say, a certain cul de sac. enough of this tomfoolery. if for no other reason, go to tosca and order the tomato marmelade tart with ricotta basil gelato and basil syrup. the disc of pastry, baked to a golden hue recalling the skin tones of the snug decaying descendents of aristocrats who play their life away beneath the long dead still mediterreanean sun in nice and monaco, crackles at the slightest pressure, as your fork oozes through the tranquil carmine pond of tomato marmelade, marmelade whose very flavor completely obfuscates the taste buds: it is sweet, yes, but not sugar sweet, but still not raw sliced tomate sweet and anything but acidic; the verdant quenelle of gelato haunts with ricotta's fresh whey-ness yet tempers the aggressive and volatile source of this faintly sweet soft emerald gem, the basil. it is like no dessert and yet, it is the apotheosis of simple desserts: seasonal fruit tart, with an appropiate accoutrementing creaminess. ive not had my fix this year and this changes. this changes tonight. you owe it to yourself to have this dessert. really you do.
  16. There's a Coming Soon sign at this building in Clarendon (near the corner of Wilson and Washington Blvd). The website says coming in early 2007 though, so I guess it's still a ways off from opening. Anyone know anything about this place?
  17. They just opened their Reston location Friday - apparently have another coming soon to Tysons and one already open in DC according to their website. On good word, the place was packed, food was pretty good. It is situated on the main promenade diagonally across from Clydes in the old Paolo's (then Neyla) space. Indoor and outdoor seating is also nice, the latter being close to the main fountain at RTC. Appear to have around 25 locations throughout the US. Part of the FOX Restaurant Group which also has a FlowerChild location in DC.
  18. NEW ITALIAN SEAFOOD RESTAURANT FIOLA MARE SIGNS 15 YEAR LEASE AT MRP REALTY PROPERTY WASHINGTON HARBOUR Washington, D.C., February 26, 2013 "“ MRP Realty, a real estate operating company, today announced that Fiola Mare signed a 15 year lease for 9,000 square feet at 3050 K St., NW (Washington Harbour) in Washington, D.C. The Class-A space will be will be an Italian seafood concept owned by restaurateur Fabio Trabocchi. Fiola Mare is expected to open by end of 2013. "Fiola Mare will be exceptional complement to the restaurant tenant mix we have at Washington Harbour," said Bob Murphy, managing principal of MRP Realty. "Having recently completed a significant renovation project at Washington Harbour, Fiola Mare will add to the level of sophistication that we are bringing to our tenants, residents and the community." Recent renovations at Washington Harbour include: extensive upgrades to the upper and lower level plazas with fully renovated fountains, specialized lighting and animated water jets during the warm weather and the addition of an approximately 12,000 square feet ice rink during the winter months. Additionally, the retail storefronts have been substantially replaced on both plaza levels and a new 3,200 square feet state of the art fitness center has opened with onsite personal trainers and renovated lobbies, elevators and bathrooms. John Asadoorian of Asadoorian Retail Solutions represented MRP Realty during the transaction. MRP Realty acquired the Washington Harbour property two years ago. About MRP Realty Founded in 2005, MidAtlantic Realty Partners, LLC ("MRP Realty") is a real estate operating company focused on the Washington DC metropolitan area. MRP provides a full array of real estate services including acquisition/disposition, development/construction management, property management and asset management services. MRP Realty's senior leadership team has worked together in Washington, D.C. and its surrounding market area in various capacities for periods ranging from eight to 25 years and has wide ranging experience across a multitude of product types in both urban and suburban settings. MRP Realty's managing members have been involved in over 20 million square feet of investment with a total capitalization in excess of $4 billion in the Washington, D.C. metropolitan area.
  19. I'd suggest Pasta Plus as well. I was hoping to stop there on the way back from an O's game last weekend, but it was a little too early for dinner and we didn't stop.
  20. We went to Capri tonight and were pleasantly surprised. The Caesar and green salads were just OK, but the lobster ravioli and cappelini primavera with whole wheat pasta in a very tasty tomato sauce were both outstanding. Service was superb, and the place had a nice warm vibe. Interestingly, it started to fill up around 8:30--just about the time when McLean rolls up the sidewalks.
  21. My boyfriend and I love dining out on Valentine's Day. Even though I KNOW its the "novice" day for eating at restaurants, there is something about it that I love. That said, every year we try to go somewhere new. Neither of us have been to I Ricchi. Has anyone been? Any comments? Any other ideas of nice romantic restaurants? (Because of it being a weekday and because of work, the restaurant needs to be in DC).
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