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Showing results for tags 'Local and Seasonal'.
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Anyone been / have any opinions? (Their website is here.) -
Sep 30, 2019 - "The Chef of Nina May Wants You To Scrap the Menu and Let Him Cook for You" by Laura Hayes on washingtoncitypaper.com Looks like Colin's moving on to his own thing! He's a talented chef and a legit good dude to boot.- 5 replies
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- Logan Circle
- Modern American
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Serendipity led me to Bryan Voltaggio's blogfor his upcoming restaurant Volt in Frederick, MD. It appears that they are targeting mid-July for an opening date. I only had lunch once at Charlie Palmer's when Voltaggio was there and my friend and I had a very good meal, but nothing exciting. I have to say, though, that his blog makes me excited for Frederick. They need this place, so I hope they support him. Check out the cheese they're planning on using! Someone needs to give the Tasting Room a kick in their ass b/c I think they became complacent a while ago. If you go to page twoof the blog e -
There's not a lot of detail in either the email I received or the website, but there is a website and the place has a name. Field and Main -
I was thinking about this restaurant the other day, knowing that it was supposed to open in the Spring (but figuring that it would be delayed) and realized that we went the whole summer with no news on when exactly it will start service. I figured I would come here to see if cheezepowder or any other members had heard any rumblings and was shocked to see that no one had posted a thread about it yet. There has been quite a bit of buzz on the internets for over a year now, and dare I say that if David Chang and Eric Ziebold did not have anticipated openings this year or early next year that th -
Forgive me Don if this is the wrong place to post this, but I needed to talk about our meal at Vin 909 in Annapolis. We thought we were lost when we got there because it's located in a residential neighborhood in what looks like somebody's house. When we saw all the people waiting on the lawn, we knew we were in the right place. It was just 6pm on Saturday night, but we waited about 45 minutes for a table. There's a pretty lawn with benches to wait for a table, so we ordered a bottle of wine and sat for a while. There are two small dining rooms inside and and a small patio out back. Also, ther -
Last week, I went to the Rye Street Tavern, NoHo Hospitality Group's latest foray into Baltimore. It was on a Sunday evening, so we naturally gravitated towards their "Southern Fried Sundays" - a fried chicken dinner, served family style. Keep reading, because I'm going to tell you a little secret about ordering this meal that wouldn't be at all obvious to a first-time diner. and it will make the difference between you "liking it," and "loving it." The cocktails were somewhat expensive, but were well-made and delicious: And a little loaf of cornbread comes out just before e- 9 replies
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- Port Covington
- American
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We went to Albi for dinner on Father's Day. Sat outside on what turned out to be a nice day. We tried all 3 snacks, namely Sfeeha - lebanese meat pies with a pizza like crust that was better than most pizza joints Kefta - wrapped around cinnamon stick, good but I don't think the cinnamon stick added much flavor Arayes - eggplant + squash blossom + kashkaval cheese, reminded me of an eggroll Ordered two apps Smoke pork with hummus - garlicky pita, smooth hummus and bbq pork. I think the hummus is really good but when mixed with bbq pork, gets kinda lost. Yello- 5 replies
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- Navy Yard
- Modern Levantine
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My other really enjoyable meal in Southern California was at Petros in Manhattan Beach. I dined there with my boss and two colleagues (one a tremendously picky eater) late Wednesday night and thought it was quite a find. My client who lives in MB recommended the spot as he goes there often and knows the staff by name. We weren't disappointed. After sampling warm bread with olives and complimentary garlicky white bean spread, I chose the lamb pasta for my entree and a Greek cheese plate. The lamb was described as slow cooked and indeed it had a lovely tender texture. Also in the dish: a long p -
We stay at the Ashby Inn on a regular basis, and were there last weekend. It is far more casual than genteel, although there's a bit of that in horse country. Sitting on the balcony and listening to the cows lowing will quickly convince you that the city is not too close. They recently changed chefs, and have, at least for the moment, shortened the menu because of decreased dinner traffic in this stuttering economy, but the food remains wonderful. I know that they have an eight ounce filet listed, but believe that's the only steak offered. Note, too, that the Inn is quite close to the Sky -
New York Times Travel feature for Luca: "A Pennsylvania Restaurant That's Hot in More Ways than One" by Kathryn O'Shea-Evans on nytimes.com A sister restaurant to Ma(i)son. Luca, unlike its sister, serves liquor. Its nothing short of amazing. Central PA eats, kat -
How about Equinox? Who has been there and what were your thoughts? I have searched this forum and haven't seen mention of it. -
I have to admit that I haven't eaten at a lot of restaurants with 3 Michelin Stars, but the meal I had at Saison this week was the best meal I have ever eaten. The attached menu merely hints at the dishes I enjoyed, but the ecstasy in my mouth cannot be described by words. A bit of background -- I did not choose to go to Saison, rather, the invitation was thrust upon me. A well-heeled company hosted an event on a Monday evening, when Saison is normally closed. So the place was rented out for a special event, and I was one of the 30 or so lucky invitees. Last Monday night, I considered mys- 4 replies
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- Chain Basin
- Modern American
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I'm the first, really? Maybe my post can moved down below the positives which will be coming. I'll start with the fact that I'm not an oyster or a clam kinda guy, so take the review with that grain of (sea) salt. My mom was in town, so Mrs DrXmus and I made a reservation through Open Table for 6P last Friday night. Brine had been open for a little over a week, I think. Every time option was available, so I assumed the place hadn't been slammed yet with people interested in the new food joint in the Mosaic area. The seats were about 1/4-1/3 occupied inside and about 1/6 occupied outside. T- 32 replies
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- Merrifield
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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 -
Ooh! Call me out of the loop, but what new project on the Hill? Do tell! -
I first saw this soon-to-be open announcement courtesy of Penn Quarter Living and only really saw how >close< it was to the PQ Farmer's Market, after my trip there today. According to the two gentleman right outside the restaurant and assuming they are employees, I asked when they are opening. Their response was Monday, May 11. Keep your eyes open, I guess! -
Surprised no thread on this one yet - not sure what the lack of chatter means but curious if anyone has been and what folks think. -
Anyone have the inside skinny on this restaurant? Click -
Scored a reservation for four this Friday, and I'm certainly looking forward to it. A friend of mine ate there two or three times before the place became well-known, and he thoroughly enjoyed it. It's a bit of a drive, even from Ashburn, but I know it will be great. Haven't read anything here--has anyone been? -
What is the story behind reservations at this restaurant? Phenomenal popularity? A secret? For the next month, they show availability for only a handful of weekdays, for seatings near closing time. I have encountered a similar roadblock at Woodberry Kitchen in Baltimore, though at the opening bell it is not that difficult to find something in the bar area. It's discouraging, though. (And making the journey to Spike Gjerde's award-winning kitchen is expensive and not always quite as transporting as it used to be.) -
I'm surprised there's not a post yet about Hummingbird. As far as I know, it's not quite open, but should be soon. It's the latest from Cathal and Meshelle Armstrong, Todd Thrasher, and the Eat Good Food Group: the restaurant/bar at the new Hotel Indigo on the Old Town Alexandria waterfront. The bright and airy interior space looks really nice and there is a great patio area, as well. The menus are still in progress, but it sounds like there may be a seafood slant, with the occasional Irish touch, too. Some additional info at Zagat.- 9 replies
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- Alexandria
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Boundary Road hosted a pop-up this past Sunday night, and SMN just killed it. I am really looking forward to the opening. Chef Sam had a couple other guys helping him out for the pop-up, including Chef Brad at BR and Chef Erik from TU/Maketto. They offered about 7 small plates and 2 desserts, my friend and I ordered the entire menu. Braised goat in a smoked pepper raita was the standout for me, as was the poached sablefish with escabeche. Veggies were also a large focus of the menu, I particularly liked the pan roasted radishes. Desserts were also excellent, a carrot and orange ice c- 89 replies
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- H Street Corridor
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"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
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