Jump to content

Search the Community

Showing results for tags 'Local Chain'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Todos son Bienvenidos Aquí.
    • Todos son Bienvenidos Aquí.
  • Restaurants, Tourism, and Hotels - USA
    • New York City Restaurants and Dining
    • Los Angeles Restaurants and Dining
    • San Francisco Restaurants and Dining
    • Houston Restaurants and Dining
    • Philadelphia Restaurants and Dining
    • Washington DC Restaurants and Dining
    • Baltimore and Annapolis Restaurants and Dining
  • Restaurants, Tourism, and Hotels - International
    • London Restaurants and Dining
    • Paris Restaurants and Dining
  • Shopping and News, Cooking and Booze, Parties and Fun, Travel and Sun
    • Shopping and Cooking
    • News and Media
    • Events and Gatherings
    • Beer, Wine, and Cocktails
    • The Intrepid Traveler
    • Fine Arts And Their Variants
  • Marketplace
    • Professionals and Businesses
    • Catering and Special Events
    • Jobs and Employment
  • The Portal
    • Open Forum - No Topic Is Off-Limits

Calendars

There are no results to display.


Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 395 results

  1. 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)
  2. You could have knocked me over with a feather. After an excellent meal at Ghibellina, I was strongly swayed that there may be a new king of the 14th Street Shuffle (the Dining Guide Shuffle, that is). Further proof that DC's Italian Renaissance is in full-swing. People are talking about this-and-that neighborhood, but the biggest change in DC's dining scene of late has been the explosion of high-quality, moderately upscale Italian restaurants. And Lupo Verde, at least downstairs at the bar, positively screams Italian. If you've never had a Na Biretta beer, get one, and if you like a lot of malt, get the Na Biretta Rossa ($9) - this is like Moretti La Rossa, but better, and on steroids. Excellent quality, and a very cool-looking bottle to boot. I would get this again in a heartbeat, but there are four Na Birettas on the menu, and I'm eager to try the other three. It took forever for me to get my appetizer, probably close to half an hour, but when it arrived, I knew what took so long: I cannot imagine the labor that went into the Torta di Cozze ($9), and they've got boulder-sized testicoli offering this on a 14th-Street menu. Nominally a "Mussels Cake," this was an incredibly elegant little plate of warm, shelled mussels, sandwiched between two small wafers, with a half-melted scoop of Burrata, a little Parmigiano, and a drizzle of leek sauce. While not a large dish, and perhaps more delightful than delicious, this was not a nine-dollar plate of food; get it now, or pay more later - assuming it can possibly remain on the menu. Lupo Verde has a nice little wines by the glass list, but I went straight for the house white: Pinot Grigio on Tap ($8) from Piemonte, and it was a solid (not perfect, but solid) match with the Torta di Cozze - ideally, you'd want something a bit fuller bodied and bone dry. I recently had a very good spaghetti carbonara at Rose's Luxury, so I thought I'd try Lupo Verde's Carbonara ($14) to compare - there was no comparison. Lupo Verde's is made with homemade paccheri, guanciale, eggs, and Pecorino(-Romano?), and the paccheri is a wonderful vehicle for this classic Roman dish. This was, without question, the finest carbonara I have ever eaten. Like the Mussels Cake, it was a fairly small portion, but it was also a fairly small price - my server came down and almost apologized that the dish, served in a metal bowl, is presented merely warm, not steaming hot, because "that's the way they eat it in Italy," he said. Maybe, but the dish was plenty hot enough for me, and I was entranced by its execution. Lupo Verde's house red is also from Piemonte: Sangiovese on Tap ($8), and while this was a perfectly nice wine, especially for the price, I would counsel having it with a less-delicate, perhaps tomato-based dish, or charcuterie, and I would again recommend a full-bodied, bone-dry white with the Carbonara. Although I was getting somewhat full, I knew I hadn't eaten very much - these were not large courses - and since it was early, I knew I'd be wanting something later. So I got a plate of Three Cheeses ($13) to go which came with slices of bread, walnuts, and apricots. I apologize for failing to note the cheeses, but if you'd like, you can piece the order together yourselves: Lupo Verde is currently offering a total of four DOP (Denominazione Origine Protetta) cheeses, and I got the three that weren't Castelmagno. That was about the most non-helpful thing I've ever written, but the portions were fair, and although the cheeses are stored in plastic wrap, they were in perfect shape (on a similar note, my beer had gone several months past its expiration date, but it, too, was in perfect shape). It is important to recognize that I have now tried only two cooked courses at Lupo Verde, and I am not reviewing the restaurant; I am reviewing the individual meal. And I'm going to come right out and say that these were the two most refined dishes I can ever remember having on 14th Street. Needless to say, coverage is initiated, strongly, in Italic, and Lupo Verde, based on this one meal, is a legitimate contender for the 14th-Street crown. Yeah, you could have knocked me over with a feather.
  3. Northern Virginia Magazine reports on Liberty Tavern's plan for the old Murky Coffee space: Chef Liam LaCivita will oversee the kitchen. The article also has info on their new restaurant, Lyon Hall.
  4. I picked up a dozen from Goldberg's New York Bagels in Silver Spring yesterday. They may or may not be authentic NYC-style bagels, but they meet my three criteria: chewy exterior, correct ratio of inside to crust, and salt on the everything. They have a variety called a "black Russian" that I have never seen; it's a pumpernickel that smells oniony and has sesame seeds on the outside. We'll see how they keep in the freezer. The tub of veggie cream cheese I got to go with was nothing special and wildly over priced at almost $8/lb. Several people ordered sandwiches while I was waiting to pay and they looked pretty good. They offer breakfast egg sandwiches, tuna salad, egg salad, veggie burgers, pizza bialys, and the usual cream cheese spreads. Forgot to add: Goldberg's New York Bagels 9328 Georgia Ave Silver Spring, MD 20910 240-450-4177
  5. It seems like a completely different place. The bibimbap is really, really tasty -- and something genuinely different amid the sea of blah sandwich places.
  6. My friend in Hollywood told me that there is a place there called Pizzeria Mozza which may have the best pizza in the world- topping even pizzeria bianco. has anyone on this board been there? my friend said the baker nancy silverton spent 5 years researching on how to make the perfect crust. the restaurant is co-owned by mario batali. my friend said the wait to get reservations in about a month (for pizza!?!). he also said they opened an Italian osteria next door serving more pasta that has an amazing mozzarella bar. Mozza website
  7. Good new food cart in Rosslyn (near the metro). They have a menu of breakfasts tacos and I think they're open for lunch now too. I stopped by this morning when I was in the neighborhood. I had two tacos with egg whites, peppers & onions, pinto beans, and cheese on a flour tortilla. Only cost $5. Very good food, especially for the price. Nice warm, soft tortillas stuffed with flavorful beans, crispy veggies, and soft egg whites. Add a bit of the medium salsa and it's a good meal for a low price.
  8. I didn't see a thread on this so I thought I'd start one. This place serves one dish, Donburi, a Japanese comfort food - basically fried something over rice with egg. Donburi DC is in Adams Morgan next to Meskerem, and opened a few weeks ago. Seats maybe 15 people, sushi bar style in front of the prep area. Modern Asian atmosphere, lots of nice wood and blacks everywhere. I went last night, and it's clear they're still working the kinks out, so I would DEFINITELY withhold final judgement until they get everything in gear. Service was a tad slow, one of our orders got maybe lost? (I actually think someone else claimed our party's bowl as theirs, but either way, there was definite disorganization), and it was one guys' first time operating the cash register. They were very apologetic about all the issues, but I'm sure it'll get going soon. Finally I will say I am no expert on Japanese food, let alone donburi. This would be a first for me. Appetizer You order before you take a seat, and have a small variety of drink options, some Japanese ones included. There's also a free chilled tea to drink.They have 3 appetizer options, we got the sashimi and chicken karaage (fried chicken) ($6 each). Both were good, the sashimi was 4 hefty portions of salmon, the chicken was a little overbattered but overall quite juicy and tender with a crispy exterior, but then again I am a total sucker for fried chicken. Entree I only tried the katsudon, the fried pork cutlet option (forget price, but around $10+?). It's served with a fried egg ontop, with onions simmered in a dark, sweet soy sauce. It also came with pickled spicy peppers and pickled daikon(?) It was good. It was not great. The pork was a little flavorless and it could have overall used a bit more sauce. I think it may have a sat out for a little (could not have been long though as party turnover was high) and lost a bit of its luster after being fried (as I said, there were technical difficulties). The gooey, savory egg however, was doing some fantastic work and really brought the whole dish together. I don't feel like the pepper or daikon lent much to the whole dish, but they added a little variety to each bite. Anyway, it was good, and totally hit the comfort food spot for me. I think, given a months time or so, I'd definitely consider returning to see what's improved. As it is now, its a pretty good price for some pretty good food. I wouldn't destination dine there though, at least not yet. For now, I'd give it 7/10.
  9. Souvlaki Bar has multiple locations in the DMV, I couldn't find a thread, if there is one, please merge. We have gone to Souvlaki Bar a few times now as it is super close to the house. We took Mom there the other night as it has really good salads that are a pretty generous portion that you can top with lamb, chicken, pork or falafel. Last time I went I had a greek salad with chicken. I thought the chicken was a nice texture of juicy, flavorful and crispy. So the other night I got the kale and spinach salad with chicken, and I enjoyed it as well. The kale was nice and tender, the salad greens were very fresh, again the chicken was good. A girl had a wrap beside us that looked good too. I don't think they are per se better than like Plaka, and they don't have as big of a menu, BUT they have really nice salads and at least the chicken has been delicious, I will try a wrap with gyro meat next time to see.
  10. Surprised there isn't a thread for this place yet. It has, for my money, the best Ethiopian food in Shaw/U Street. Wonderful veggie platters, plus delicious kitfo and doro wat. Note that they don't have fuul or chicken tibs though (just beef and lamb). Great takeout too; tons of food at great prices. Anyway, I'm posting because of this exciting, yet concerning article. Chercher is expanding, which is great, but the article contains a tidbit that I desperately hope will turn out not to be the case: ""Abebe says he’s also started work on a 60-seat Columbia Heights location at 3608 14th Street NW that’s scheduled to open in February. That Chercher, the smallest of the bunch, will house a large kitchen in the back where staffers will prepare and cook all of the food for the entire chain. Abebe says he’s installing a central kitchen, in part, to maintain quality control across the brand. "Ethiopian Chain Chercher Plots Massive Area Expansion" by Lenore Adkins on dc.eater.com (*) “The problem is … they don’t cook the same,” Abebe told Eater DC. “Because why does it take a while to cook a stew, like chicken stew long hours? So we (will) cook in one place so everywhere people go, they get the same kind of food.”" They're going to make all the food in Columbia Heights and then, what, reheat it? This sounds like a no-good, very bad plan.
  11. 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).
  12. Victor Albisu's Taco Bamba opened yesterday in Falls Church/Tysons. It was a rough opening day. When the wife and I arrived at about 7PM the air conditioning was not working and their expediter was doing double duty dealing with the AC techs. We tried six tacos between us, Lengua, Tripas, Suadera and Pastor. All of the fillings were excellent, especially the tripe. The Pastor was not made on a rotating spit and suffered for not being quite crispy enough on the exterior. The flavorings on all the other meats were excellent, better than anything I have had in DC. The house made salsas that were served with the tacos were also excellent. We did not try the tamales, but if they are as good as the ones sold in his mother's store next door, then they are very good. The biggest disappointment were the tortillas. They were flour instead of corn and were not house made. My wife, the Arizonan, seeing the packaged soft tacos opted for the crispy tacos which were made from masa and they worked better than the soft flour ones. For me, the result was like having great pastrami on wonder bread. I hope they get a better supplier for the tortillas. I also prefer to dress my own tacos with, depending on the type of taco, cabbage, raddish, cilantro, onion or peppers. The tacos came pre-dressed though they did have small cups of diced raddish available. With opening night jitters, we ended up missing part of our order, but that is par for the course for any opening night. I am going to work my way down the menu and give them a chance to work out the kinks. As a former Miami resident, I am looking forward to trying their Torta Cubana and I hope they take a shot at another MIami favorite I miss Lechon (whole roasted pig). All things considered, I am very happy Victor Albisu has saved me a trip to Maryland to get a taco
  13. jandres (I *hate* it when I can't address our members by their first names, but I can't!), Am I reading the article correctly in that Thompson Hospitality owns Austin Grill, is closing it, and reopening Hen Quarter in the same location in July? [Well, I guess either way, Hen Quarter gets its own thread (oddly, had this been the last Austin Grill - and I assume that day will come - the existing thread would simply be renamed), so one day in the future, whichever restaurant replaces the final Austin Grill - assuming it, too, is owned by Thompson Hospitality - is going to have a *lot* of posts and views in its thread on day one. I use *such* a simple algorithm for using existing threads, or creating new ones, but regardless of its simplicity, its permutations are seemingly endless.]
  14. Went to matchbox tonight "on a whim". Try the white pizza with prosciutto. But instead of prosciutto, have anchovies on the side. Mmmmmmmm.
  15. There have been the Peruvian chicken threads, but I decided to start one just for Crisp & Juicy. I went to the one in the Wheaton Mall and got the usual chicken and fried yucca. But also decided to get the fried plantains and potato salad. The plantains were okay - not caramelized the way I usually like them. The potato salad was really good though, with green beans and corn, it gave it a fresher, crisper edge instead of the heavier slog.
  16. I happen to walk by here almost every day on my way to the Clarendon metro. Posting because noticed their soft opening last week one night and from cheesepowder's post. Their FB page states they will open *today* at 11:30am. Parking won't be easy, since it's at the corner of 11th street north and North Highland. Citizen Burger Bar 1051 North Highland Street Arlington, VA
  17. District Dumplings: Jun 6, 2018 - "District Dumplings Set To Open New Location in Arlington Ridge Shopping Center" by Alex Koma on arlnow.com
  18. Team, We have been reading this forum for a long time and found it very helpful in enhancing our dining experience. Now, me and my partner Enzo Algarme have opened our own food establishment and want to invite you guys to check it out. Enzo, who is from Naples, Italy, worked in the kitchen of the renown "Il Pizzaiolo del Presidente" (certified by Verace Pizza Napoletana) in Naples, where he learned how to make authentic Neapolitan specialties, which we are now making here, in Arlington, Virginia. Some things, like the Neapolitan Fried Calzone, you can't find anywhere else in this area. We also make Palle di Riso (crunchy rice balls stuffed with peas, veggie crumble and cheese), Panzarotti - potato croquettes stuffed with mozzarella, Neapolitan-style pizza (we do not have a wood-burning oven, but use the same recipe and the ingredients as pizzerias in Naples). The food we serve is the authentic Neapolitan STREET food, just like you find on the streets of Naples. Our food establishment is a STREET CART, not a restaurant, so the prices are more than reasonable. We have been open for about 1 week in the neighbourhood of Ballston, in Arlington, VA just outside the Metro station, at the corner of Stuart and 9th streets. We are only open Mon-Fri for breakfast and lunch right now, from 8 to 3:30, but soon will be open until 8pm. Come to give us a shot! Anastasiya and Enzo pupatella.com myspace.com/pupatella1pizza
  19. The other week, I was staying up near Towson University, and overheard a lady talking about a crab-cake shack that was "Oprah Winfrey's favorite!" After a bit of digging, I realized they were talking about the locally renowned Pappas Restaurant and Sports Bar, famous for their crab cakes, and deified everywhere as "the best of the best of the best," etc. Because of where I was staying, I went to the Parkville location, which was interesting because it's directly across the street from (what appears to be) their main shipping facility, as well as a third building on that small intersection, for carry-out only. Here's the picture of the Parkville Sports Bar, and if you blow it up, and look closely, you'll see the shipping facility across the street on the left, and the carryout joint on the right - note the sign that says, "Maryland Steamed Crabs." Pappas is anything-but shy when it comes to flaunting all the lavish praise they've been receiving for decades - this is the bottom part of a sign that's posted on their front door - there are many, many more accolades, both on their building, and on their website. I ordered the "Double Crab Cake" for $32.99, the menu saying, "Two of the best crab cakes in town! Just ask Oprah!!" And what showed up was absolutely gorgeous: But I have some bad news for Oprah Winfrey. And I have some bad news for Baltimore. And I have some bad news for people who think they've been enjoying the world's best Chesapeake Blue Crab for years if not decades. Sigh ... I don't see how this was possibly Chesapeake Blue Crab. Furthermore, I don't see how it was possibly from Maryland, or even from America. It seems like I'm always the person who walks in at 4 AM and pisses on the party which has been going on since sunset; I also wonder if I'm the only person who notices, or even cares, about these things. From the very first bite, I "knew" this wasn't Chesapeake Blue Crab - the lumps were *enormous*, the size of grapes, and were extremely consistent in size (huge), texture (tough), and taste (nearly absent). And $32.99 for two crab cakes that were *this* big? If these were made from Chesapeake Blue Crab, the restaurant would be out of business in a week. I'd already made up my mind, but I needed something a little more "official" to go on, other than my own opinion, so I talked with two servers with whom I'd struck up a friendly rapport. "There's no way this is Chesapeake Blue Crab," I said to both of them. They both fell silent, glanced at each other for a moment, and one of them vaguely shook his head no. "Two lump crab cakes this size would cost a fortune," I added, encouraging them to say something. "You're smart," one of them said to me. "You can tell the difference." We continued our conversation. Reportedly, "they" (I'm not quite sure who "they" are) have "crab meat tastings" a couple times a week with different distributors. And, after I asked how the meat is selected, I was told - without hearing any specific names - it's from whoever has the most-consistent, least-expensive product. I'm no expert, but I grew up in Maryland, and have been eating Blue Crab my entire life - lumps this big, this firm, this tasteless, and this consistently shaped, scream out "Southeast Asia" to me (recall Todd Kliman's fine City Paper exposé about Phillip's Crab House, et al, using Southeast Asian crab meat - you can pretty much consider this Part Two of that exposé, without the extensive reporting and fact-checking that went into it). Although I didn't read every word of their menu, and haven't scoured every word of their website, I did spent about 20-30 minutes specifically searching for damning language, and I found none. Nowhere did I see that these crabs are Chesapeake Blue Crabs, from Maryland, or even from America, but have a look for yourselves. About the closest I came was in the very first picture up above - the sign across the street says, "Maryland Steamed Crabs." Note, however, that it doesn't say, "Steamed Maryland Crabs," which would give it an entirely new meaning. In other words, I am absolutely not accusing Pappas of anything shady in terms of false advertising, because I don't think they're claiming to be serving Maryland crab, and they're apparently taking great pains with their language to "circle the wagon" without actually firing a single arrow. They're letting rave reviews from "journalists" - dozens of rave reviews from "journalists" (*) - do the talking for them about what an amazing experience these crab cakes are, and there's so much noise that the ignorance of the masses seems to overlook the minor detail that they're buying into a marketing blitz that has everything to do with the Chesapeake Bay, even though the worlds "Chesapeake Bay" seem not to be used at all. (*) I was once told, by a journalist, in the angriest, most-hostile terms imaginable, that I'm no journalist - essentially because I have no training. In a similar light, I am absolutely not saying that Pappas never serves Maryland or Chesapeake Blue Crab - merely that the circumstantial evidence presented to me on this visit was pretty overwhelming. As for my meal? Just because the crab meat wasn't dredged from the Chesapeake Bay doesn't mean it wasn't good - I loved my crab cakes. Yes, the meat was bland, but it was still crab, and it was still alive and skittering around in the water, somewhere. I would absolutely come here again, and get this exact same thing, with the exact same expectations - there is minimal binder, virtually no leg meat (or much of any fibrous meat) that I could detect, and the primary scent of the crab cakes was something like that of a savory soufflé (i.e., egg, perhaps used as binder), which I find extremely appealing. The beer selection at Pappas is surprisingly good (and cheap!); the side orders are of banquet-hall quality. So don't take this as a condemnation of Pappas Restaurant and Sports Bar; it isn't. But do be aware that this one journalist's restaurant critic's person's impression is that he dined on something other than Chesapeake Blue Crab on this particular evening - extrapolate as you wish, since my investigation went no further than what you just read. That said, I doubt you'll be seeing this write-up on any websites anytime soon - being honest can be isolating, and truthful, knowledge-based writing is not very conducive to fame and fortune - at least not in this self-serving, PR-driven industry. Don't get me started on the most popular "craft beer journalists." Cheers, Rocks
  20. I stopped by with a friend for a late (8:30) dinner last week and noticed that no one's written about this place in quite a while...so here's my $.02. Up entering the restaurant, I noticed two things. First of all, like our beloved DonRocks' experience, there were very few Asians in the restaurant. As one myself, my "authenticity meter" tends to ping a bit when I initially walk into a restaurant serving ethnic food without people of that ethnicity dining there. Secondly, I was taken aback as to how full the restaurant was (over 80%) despite given the late hour and it being a weeknight. Business is still going strong, so they must be doing at least something right! To the food...For apps, we had the Green Papaya Salad and Larb. The salad was darn good. Crispy papaya, accentuated by the peanuts, combined with the saltiness of the fish sauce and the spiciness of the chillis; a definite winner. The larb was just as good with similar complex flavors and provided the most heat for the evening (and it proved to be quite a delicious snack the next day with toast as well). We both were far less adventurous with our entrees as we ordered the Simple Beef Fried Rice and their special 54 Fried Rice. Well-flavored ingredients (shrimp, chicken, and beef) mixed with equally well-flavored rice made these dishes particularly satisfying as well. The friend who I was dining with (who happened to be Thai) was impressed with the authenticity of the food and said that it was just like mom used to make (blowing my initial snap judgement out of the water). Service on our visit was very good. Our waitress was particularly attentive, but certainly not in an overbearing way. I was most impressed with her (and the other servers') enthusiasm in delivering birthday cakes and singing that dreaded song to the three tables that were celebrating that evening! Definitely looking forward to returning and diving deeper into the menu...perhaps it may even unseat my current Thai favorite, Sawatadee.
×