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Found 8 results

  1. Looks like the movement has turned its focus to one of the DC area's most prolific, visible restaurateurs. Per the Washington Post, he and his company are being sued by a female former top member of the company who alleges she was repeatedly harassed.
  2. The Requin pop-up is opening on Dec. 11 at the former Gypsy Soul location in the Mosaic District before it opens in its permanent location.
  3. 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.
  4. As I was in a bit of a "treat yo'self" mood last night, I decided to check out Mike Isabella's new place Kapnos and apply some strict ethnic scrutiny to what he is offering to the DC-area bourgeoisie as Greek food. The focus Kapnos (meaning 'smoke') is grilled foods from Northern Greece, although many of the items of the menu are classic Greek dishes regardless of their local origin within the country. Not wanting to BS around with the shi-shi items on the menu, e.g., kohlrabi crudite (I'm fairly sure the average Greek does not know what kohlrabi is, and certainly not in this economy...) or duck pita (duck phyllo pie on the menu), I lined up some of my favorite foods and those that I thought would most representative of Kapnos' focus. Tyrokafteri "“ Too much tyri (cheese) and not enough kafteri (spiciness). Tyrokafteri should really bring some heat, and I thought the sparse and thin slices of hot pepper could not provide enough heat to balance what essentially was a large plate of whipped feta with olive oil. The fresh-baked pita was really nice though; I always liked that at Zaytinya. Patates tou Fourno (aka Fourno Patates on the menu) "“ My username on this site also happens to list two of the basic ingredients for patates tou fourno (oven-roasted potatoes): ladi (oil) and lemoni (not surprisingly, lemon), oven-roasted potatoes have always been one of my absolute favorite dishes since I was a kid. So, you can imagine they hold a special place in my food life. Isabella's version is good, and more importantly, the dish does not try to do anything clever; they are simple and rustic. The potatoes themselves had that nice golden appearance with some charring, and were neither too mealy nor undercooked. However, in Greek cuisine, you can rarely have oil without lemon, and unfortunately, that's what was lacking from these potatoes. A bit more lemon and this dish will be a standard plate for every table at Kapnos. Charred Octopus "“ This was the big winner, and I could tell from the moment I sunk my knife into the first tentacle. Octopus is tricky to cook (as I learned first-hand recently), so I commend any chef who nails this. This was tender, not chewy in the slightest, and had that great roast flavor. Plus, the green harissa was a really nice addition to the dish. Overall favorite and this should be a standard plate for anyone dining here. Roasted Goat "“ So close, but not there yet. The goat is quite tender and has all the characteristics of delicious spit-roasted meats. However, like the potatoes, it was lacking something to balance out all that meatiness. I would have liked another herb or perhaps a tad more salt on the goat itself, because the harissa + yogurt combo on the plate was not enough to balance. But, I can see this dish improving over time as the restaurant evolves. Overall, I'd say that Kapnos earns a solid B+ right now. Since the restaurant is so new, I imagine the recipes will be worked and re-worked until they hit their peak. However, it's a worthwhile entry and I'll be keeping an eye on its progress over time.
  5. I stopped into G Sandwich today to pick up lunch. This is the new sandwich shop by day/tasting menu by night/gravy menu on Sunday nights place that Mike Isabella has just opened next door to his Greek restaurant Kapnos. I arrived shortly after they opened at 11:00 and was among the first to order. I waited maybe 10 minutes for my order to be ready. In that time I determined that I was quite glad that I was ordering take-out and not planning to eat in the restaurant. The music was deafening -- I can't imagine trying to carry on a conversation. It took me 15 minutes to walk home and the food did not seem to have suffered at all in the interim. We both loved our sandwiches. He had the Cubano Panino (pork collar, swiss, pickles, prosciutto cotto, yellow mustard); I had the Spring Lamb (tzatziki, romaine, pickled onion, dill). The lamb sandwich was served gyro-style, but the amount of the filling was such that it would have been extremely messy to eat that way, so I used a knife and fork. All of the roasted meats used at G are cooked at Kapnos, and it showed. That lamb was so succulent! It may have been a bit fattier than I would prefer, but wow, that fat was tasty! The other ingredients provided nice complimentary flavors and the dill really stood out, but in a good way. My husband loved his Cubano and that's saying something since he is a bit of a Cuban sandwich snob, having spent a lot of time in Miami. I'm not saying that this is an authentic Cuban sandwich, just that someone who's pretty picky about that genre endorsed it. In addition to the 12 different kinds of sandwiches they make, G also offers 8 marinated vegetable sides, 4 salads, 2 soups, sweets, house-made sodas and iced teas and a small list of alcoholic beverages, including 4 beers, 2 wines and 2 cocktails. We've been eating a lot of carry-out foods in the past 10 days, as we moved and are still living in chaos. During this time we have also had sandwiches from SundeVich and Taylor Gourmet. I have to say that after this one experience, I'd rank G above both of these: way above Taylor and somewhat above SundeVich. It may not be fair to compare after just one visit, but when I'm looking for my next sandwich, I'm going to G.
  6. Is there a thread on Pepita? Google didn't find it. I had lunch there the other day. I had the tongue and goat tacos, the tongue was very soft and had good flavor, but the goat was really a star, the flavor combination was great with a little more texture than the tongue. We had chips and the salsa verde. The salsa verde was one of the best I have ever had- it was thicker in texture than most and had a nice kick to it. I also liked the music selection. $24 total for 2 people- 4 fairly good size tacos, chips, salsa and non-alcoholic drinks. Which isn't too bad. I would like to try the veggie taco because I think overall Mike Isabella restaurants have some great veggie dishes.
  7. From Wednesdays through Saturdays until May 2, from 6-10, Mike Isabell's G sandwich place is Yona, a Japanese-Korean noodle and small plates pop-up that is the precursor to Yona's brick and mortar opening in Arlington later this year. We recently went and enjoyed it. The menu is comprised of three kinds or ramen, a miso ("Miso Porky") that lives up to its name, a tonkotsu-style heavily shoyu ramen, and a vegetarian ramen, and then a larger selection of 8-10 small plate/appetizers. There is a decent drink menu featuring house-made cocktails, Japanese beers, and whiskey. I had the Hak cocktail to start - a shochu, Asian pear vermouth, lime and shiso leaf concoction that was very refreshing. The herby taste of the shiso actually worked well with the sweet and sour elements of this drink. For apps, we had the Brussels sprouts - deep-fried Brussels sprout flowerettes that were slightly charred and crispy on the outer parts and tender within, dressed with a chili-mayonnaise and these little crunchy pearls of I don't know what, but the overall flavors reminded me of Japanese okonomiyaki. Really delicious. We also had the dry-fried wings (4 per order). They were crispy on the outside, juicy and tender on the inside, medium spicy with flecks of chili, and finished with a vinegar sauce. Simple, yet flavorful and finger-licking good. We ordered one of each of the ramens, and the best is the miso. Decent-sized portion served with two giant pieces of chashu pork, bamboo sprouts, a soft-cooked egg (still runny, such that it dissolved into the broth), kimchi and topped with shredded seaweed. Really good, with the strong, earthy flavor of the miso dominating. The noodles were good, cooked just right, and the toppings did not overwhelm the main ingredients. The tonkotsu ramen had a really dark broth that also rendered the noodles darker. The broth was very different from other tonkotsu broths I have tried, less porky and fatty, and predominantly tasting more of soy sauce and some fish. The tonkotsu also comes with chashu and soft egg, but also had red pickled ginger slivers which may be an unwelcome surprise for those who aren't fans of ginger in ramen. The vegetarian was the least interesting, and the broth tasted predominantly of edamame and snow peas, which is great if you like these flavors, but I don't usually associate them with ramen. At least there was a vegetarian version. Overall, an enjoyable experience, and wish we had had the appetites to try more of the small plates, especially the Korean style tartare and some of the fish. The chef, Jonah Kim, could be seen working away in the open kitchen, and he definitely has some skills mixing things up and giving the Korean/Japanese spin to the dishes we tried. Interestingly, two of the featured special sandwiches on G's sandwich menu this month are also Chef Kim creations, the Kim-Fil-A, which sounds like a Korean spin on the breaded chicken sandwich, and the Bangkok, a pork curry sandwich. Kudos to Mike Isabella for sharing the G space for an up and coming new chef. This is what I love about DC and America-- that a Korean American chef can open a Japanese Pan Asian noodle place in a Greek-Italian American sandwich shop serving a multicultural crowd on a previously devastated strip of 14th Street, with a hip hop soundtrack as inspiration.
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