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Found 10 results

  1. Expansion is always a scary word for acolytes of a particular restaurant. Although it often results in financial stability, a new creative avenue, and the room to retain or promote staff -- as a selfish group, us diners demand our favorite chef to be chained to his or her one restaurant, serving us with the dedication of a lifelong host. For Hugo Ortega, who is the American dream personified (Mexican immigrant dishwasher to James Beard award winner), expansion is just another way to demonstrate why he’s one of the best chefs in Texas. Xochi is the newest of the four restaurants he runs i
  2. Cosme is probably one of the hottest openings of late 2014, and one of the 2 or 3 best openings of last year in NYC. This week, the Times' review hit, and it's a 3-star rave up. The New Yorker review also hit this week. Adam Platt in New York/Grub Street grudgingly gives it 3 stars. Time Out New York - utter rave. And this nebbishy Jewish kid from Long Island liked it too...Tasty Travails.
  3. Given all the recent hype about big name restaurateur/chefs coming to the DC area and the prominent location, I am going to assume that the opening of MXDC by Todd English has been quiet on purpose. Aside from some very recent blogosphere and local media mentions over the past week around the June 19th opening, there really hasn't been much chatter. You'd think this restaurant sprang out of the recent 14th street sink hole- it seems to have popped up overnight. There is also no website for the restaurant, no online menu to be found, and no owned social media presence. MXDC is located in t
  4. Having returned to Texas after a 20-year absence, I've been trying to immerse myself in as much Houston-ness (and Texas-ness as a whole) as I possibly can. Gotta get back into the swing of things. So far, this has meant an embarrassing number of tacos (of the breakfast and non varieties), barbecue galore, all manor of delicious Vietnamese things, Whataburger lunches, and of course, vats of queso. I don't think I've had a non-Texas beer since returning, and I don't feel a longing for anything else at this point. (OK, that's a bit of a lie, as I would kill for a Bell's Two-Hearted right now.)
  5. Last Thursday my wife and I had dinner at Richard Sandoval's restaurant in Treasure Island in Las Vegas, Isla. This is similar to Zengo his restaurant which is scheduled to open this month in D. C. http://modernmexican.com/rs.htm Isla won the "best of Vegas" award for 2004 from Las Vegas magazine. His Denver outpost won a similar award from Denver magazine and his San Francisco restaurant is highly regarded. Maya, according to that harbinger of excellence and taste Zagat, in New York, is given 24 points for food ranking ahead of Rosa Mexicano and only two points behind the city's highest.
  6. Any reports on the first (er, second) pop-up coming of Bandolero at Cleveland Park's former (and maybe future...or maybe not) Tackle Box location? Surely some must have tried the preview $65 tasting menu by now? Went by the planned Georgetown location this week. Doesn't seem too close to opening there but tough to be sure.
  7. Absolutely, amazingly good. I cannot rave more about this place. Superb, small tostadas equal to any I have had anywhere. Maybe better than anywhere. This is from of Aaron Sanchez (TV Food Network and El Paso via Kansas City) and John Besh (Restaurant August) in New Orleans. We had eleven or twelve different tastes/plates from the menu and every single one was much better than I had even hoped for. All of the tostadas, four or five of the tacos. I never thought that grilled scallions would be a Great dish but these were. The El Paso connection is an interesting one for me personally sinc
  8. I was shocked to read this from Sietsema in today's Post, complaining of oversalted food at Agua 301. When I was there last week practically everything was underseasoned and undersalted, to the point of outright blandness. The one exception was perhaps the barbacoa flautas, which were a delicious and crispy appetizer. But everything else, including the guac and the salsa, needed salt and more assertive seasoning. It was a shame, because otherwise the dishes were well made and nicely presented (if rather skimpy for their price). I wasn't drinking that evening, but I heard from those who were in
  9. While attending a Fringe Festival production in the neighborhood we decided to give Xochitl a try for dinner. We were seated right on time and the wait staff was very responsive. They do an interesting take on the table-side guacamole where you get to customize your ingredients. We stuck with pretty basic ingredients, except for shaved black truffle which really didn't add all that much additional richness. We share the ceviche and thought it was very light and citrusy. I had the Shrimp Nogada which was incredibly rich, cheesy and stuffed in a poblano pepper. My daughter had the Pollo Fr
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