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Showing results for tags 'Pasta'.
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Little Coco's for dinner tonight. It's about 3 blocks away, so easy walk. We ate appetizer buffet, and it was tasty. Also wine. If you like their pasta (we weren't in a pasta mood tonight), Thursday is pasta and prosecco night there. So, a deal on 2 pastas with 2 salads and a bottle of wine. -
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- 38 replies
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I was surprised to not see a thread for Joe's Pasta and Pizza. After all its been around for decades in various locations; the North Arlington and Vienna locations remain. Its simply a mainstay as a neighborhood restaurant. Admittedly I know or more properly knew and was friendly with Joe. So I'm a fan of the restaurateur and his restaurants. Quality of food? Well even as I ate at the different locations quite a lot, I'd never call it the best quality. I would call it great value and friendly, and a perfect place for inexpensive Italian comfort food. My personal favorite were -
Now that's the crust I remember. I didn't put that as a subtitle to this thread on a whim. It's the gosh-darned truth. There are a lot of places in the DC area that claim NY-Style Pizza and 99% of those claims are complete bullshit. The remaining 1% come oh-so-close but no cigar. Today I had it in, of all places, that deadly, strip of foul restaurants on S. 23rd Street in Crystal City between Eads and Fern. Cafe Pizzaiolo opened up quite recently in a building on the corner that has seen businesses come and go over the past 5 years or so. I would have skipped right by this place because everyt -
https://www.maialinomare.com/ Now open. -
Does anyone have tips for how to make this successfully? My husband and I love it and our repeated attempts to make it have been failures. Usually we end up with pasta coated in slightly cheesy water with small lumps of cheese, or mostly bare pasta with the cheese in a lump at the bottom and/or stuck on the spoon or sides. We've tried just mixing the cheese in to wet pasta and adding water, whisking the cheese and water separately to try to make a sauce, and the method where you sort of make a paste of butter, cheese and pepper and add it to the pasta. what are we doing wrong?
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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. -
Had dinner here (Penn Quarter location) twice this past week. Originally enticed by Restaurant week offerings, and lured back because the dinner was good enough to simplify and try their burgers. Ricotta gnocchi truffle cream, was some of the best I have had. Literally cut the gnocchi into halves to make it last longer in order to mop up the truffle cream. Chicken pot pie braised chicken, baby portobello mushrooms, pearl onion, cheddar biscuit top - the cheddar biscuit top was more of a flakier, dumpling consistency than a more traditional pie--type of crust. The braised chicken a
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Does anyone know this cut? "Our History" on rockyandcarlosrestaurant.com
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Jul 28, 2017 - "At Venice Beach's New Pasta Palace Felix, Jonathan Gold Admires Noodly Views and Italian Cooking" by Jonathan Gold on latimes.com -
This family-owned place has been around since 1993 - it is tucked away at the end of a strip-shopping plaza at the opposite end from Outback. Carpool Herndon is 200' away. They are open for lunch and dinner daily. The food is good or good+; just have not been there enough recently to expand. The place is clean and service is friendly. Atmosphere is a little dated, but you will always be greeted as if you have been there before. I had not been in some time, just kind of fallen off our radar, and stopped by last week for a nice lunch. Specials are posted daily and their bread fresh baked.
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Hi all, So I normally don't eat grains as they make me sick, but I'm about to be tested for celiac disease and gluten allergy/intolerance and in order to get a proper test result you need to be eating gluten. So if you wanted to indulge in some of the best homemade bread and pasta in our area without breaking the bank, where would you go? Prefer MD or something in DC easily accessible on the green line, but I'm open to other options. Would prefer not in VA though. (I realize not breaking the bank is relative, so maybe no entrees in the $30s? Twenties, meaning pasta is likely in the l
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Handmade Pasta Classes with award-winning Sfoglina Simonetta Capotondo , Each course is $65 per person, or purchase all three classes for $175. Seating is limited. To reserve a spot email reservations@fabiotrabocchi.com or call 202.525.1402. All CLASSES SOLD OUT!!!! Wait list available...- 4 replies
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We’re ready to announce the next round of pasta classes today, but we wanted to give you advance notice before the announcement goes live on the website! The next three classes are posted below: March 9 – Filled Pasta, 2:30 – 4:30 Participants will learn the classic egg pasta dough, as well as roll it by hand with the pin, and shape it into various forms such as ravioli and tortellini. $75 per person March 16 – Classic Egg Pasta, 2:30 – 4:30 Participants will learn how to make the classic egg pasta dough, as well as roll it by hand with a rolling pin, and cut it into v
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I was reminded of the goodness of W&M this weekend when a friend suggested it for dinner. I've gone for lunch in the past, and have always been happy I did. It isn't a cheap lunch, but their breads and pastas are top-notch, and should be your focus. For dinner, Cristina and I shared the pasta special of the day, duck confit stuffed pasta (I can't remember the name of the pasta, but it was kind of a fat tubular ravioli) in a sage butter, and the roasted carrot pizza. I've somehow never had a pizza here, but they do it right. Nice chew and char to the crust. They describe it as Neapo -
Little Grano [Grano Pasta Bar] is probably the best place in the Hampden area.I am not sure of the raison d'etre of the big one [Grano Emporio]. -
I had a wonderful meal at Seven Hills when I visited San Francisco a few months ago. Everything was fresh and fabulous. The pastas were particularly good, and the meatballs were the best I have ever tasted. If you drive there, heed the advice on their website and park at the nearby Jug Shop. -
Did you know that Carbonara didn't exist until after WWII? And in many ways, it's an American dish? I sure didn't know this. From Wikipedia: Pasta alla carbonara is unrecorded before the Second World War; notably, it is absent from Ada Boni's 1930 La Cucina Romana. The dish is first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by the American officers after the allied liberation of Rome in 1944.[23] It was described as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.[24] It was includ
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I've been to Mamma Lucia once. (In Bethesda -- don't know if there's more than one.) I was in a big group that included children not sprung off by me. It seemed like a perfect place for kids. The staff and clientele were tolerant and friendly. And, I might add, my entree was delicious. It was a pasta with a spicy pork sauce -- can't recall the name. But when it was served, the following things occurred: (1) I thought, "Wow, that's big, I'll never finish it"; then (2) I thought, "Wow, that was big, I can't believe I finished it." -
I rarely post in the Baltimore section, but I was surprised not to see Supano's with a write-up. It's a family-owned Rat Pack-themed Italian restuarant with gorgeous woodwork all over the interior, and pictures of Frankie and Dino and all of their buddies festooning the walls. A large projection screen in one corner dominates the dining room, with videos of Sinatra's concert events running non-stop. The menu also announces "Best Italian Restaurant in Baltimore" and "Best Steakhouse in Baltimore" by various sources, as well as many dishes such as "World's Best Eggplant Parmigiana" and "Baltimor -
Family dinner last night at Paulie's. A few things to know going in: It's counter-service, which is a surprising choice (to me) for a restaurant like this, but seems to be a fairly popular model in Houston. It is small and tables are first-come first-served. Portion sizes are mind-bogglingly big, and a half-portion of pasta will be enough for 2 meals. The panzanella salad in no way resembled any panzanella I have encountered before, and was essentially a spinach salad with a few croutons in it. Not bad, but not what we expected. Again, the portion size was crazy, and I would suggest
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New York press and food fiends have been raving about Pasquale Jones, a tiny restaurant in NoLita serving pizza and other goods from a wood burning oven. Not wanting to deal with the crowds or a wait, we headed there for lunch on Sunday. Despite suggestions from my cousins to get the clam pizza, @MichaelBDC and I decided to split an order of radicchio salad, a margherita pizza, and a half bottle of red wine. @MichaelBDC and I love a well thought out and dressed salad and the radicchio salad was great and a nice start to the meal. The pizza was...fine. Given everything I had read and heard abou -
"The Secret Behind Italy's Rarest Pasta" by Eliot Stein on bbc.com How rare? Only three people in the world know how to make it.
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"Amatrice, Italy - Home of Spaghetti all'Amatriciana - Devastated by Earthquake" by dcs and FunnyJohn
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I've noticed the appearance of Mafalde on several menus in town lately. Last night, for example, I had it at Hank's Pasta Bar (where it's on the menu as "Malfalde," and I don't think that's a regional spelling variant; I think it's a simple misspelling that would have remained on the menu forever - Pasta Guide.pdf - that will be five dollars) - it cost $19, and was made with a generous amount of fennel sausage (enough for a piece in every bite), spinach, and cream - it's not a "liquidy" dish; it's more of a "glazed" dish, as odd as that may sound. The portion size was perfectly reasonable for
