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Found 10 results

  1. On Friday, doughboy and I went to the new St. Anselm, a Stephen Starr joint located at Union Market. Our server was friendly, and quite good at ass kissing. We had him as a server before, but we can't remember where. We started with beef tartare and blue crab deviled eggs. The tartare was mixed with lots of herbs and seasoning, thus obscuring the taste of the beef itself. The deviled eggs was good, adding crab made it different, but not better nor worse. The best part of dinner were the grilled oysters (with smoked herb butter) and grilled clams, with a chartreuse sauce. The oysters were the best since my first visit to The Ordinary in Charleston. The clams were also excellent. Unfortunately, the monster prawn was overcooked. The Butcher's Steak of the day was a hanger steak. It was cooked to medium rare as requested, and very good. At $28, it might be not a bargain (or maybe it is, I don't order steak very often). We also had the grilled salmon collar. It was nicely grilled - a treat if you like simply grilled salmon. I would go back just for the oyster, clam and maybe steak.
  2. Apparently, they closed with no notice to employees - the Philadelphia branch also closed recently, which leaves New York City ... Think the employees in NYC are feeling secure? Look at the Jobs tab on their New York City website: People are hauling ass - you sow what you reap. This place is toast, and the employees know it.
  3. Pennsylvania 6, a moderately upscale Modern American restaurant with locations in Philadelphia and New York City, will be opening SepNov, 2015 at Franklin Square. Among other things, diners should anticipate a strong wine program, as Mark Slater will be the opening sommelier.
  4. La Colombe (LC) is definitely an interesting shop. This DC outpost is the first (but not the last--see below) flag planted here by the 20-year-old roaster/retailer. LC in DC is especially interesting for coffee "hounds"* for one annoying reason and then a basket full of good reasons. Let's get the annoying reason out of the way first. As a minority of shops are wont to do, no WiFi here. This usually reflects the strong bias of an owner who wants his or her shop to be a bastion of calm and conversation. The kind of place where the next Ernest Hemingway and Gertrude Stein might debate the latest great book of the day, in French, with animated gesturing. Great goal! But, alas, that goal is a silly one since, now it's 2015 and we all have ready access to tethering, cell networks, downloaded documents/work and traditional, paper reading materials which all tend to push genial coffee house chatter to the sidelines. Like any no-WiFi shop, come here virtually anytime and you'll see a majority of those seated clicking away on laptops, tablets, phones or maybe reading a book/magazine/newspaper. Sigh, can't fight modernity indefinitely, I guess? Suffice to say, the space is very hip, thoughtfully appointed and equipped by a French co-owner (Jean Philippe ("JP") Iberti). And, as a roaster/retailer, LC does a good job roasting in Philly supplying its shops there, here, Chicago and in NYC. Always interesting choices of coffees here for fresh brew along with a couple of espresso options. LC has one of the city's better mocha lattes if you're the type who can't stand the cloyingly sweet drink of the same name at Starbucks. This Blagden Alley shop, aka Chef RJ Cooper's neighbor, also has a nice selection of better-than-average baked goods. The main and final thing I'll mention here is LC's unique-in-this-market brew method. For hounds like me who find coffee growing, processing, roasting and drink preparation all pretty fascinating, brew methods are a big deal. Any better shop now brews fresh to order whether with Hario, Chemex, or French Press, arguably the three most common methods relative to others like the Clever or vacuum siphon. All of those methods are great with attendant strengths and drawbacks. One of the main drawbacks of the method I usually favor (pourover) is the challenge of mastering technique. More specifically, it's very easy for an untrained or unmotivated barista to mess up the best coffee through any number of mistakes ranging from grinding to timing. Shops across the country struggle with this mightily. LC uses a Yama "Silverton" system. The Silverton is a pourover-like system designed for cold brewing. A funnel cone suspended above a flask is both metal and a cleanable, reusable filter. LC basically uses this system with their own adaptations for fresh brewing of hot coffee. There are two main differences from a traditional pourover approach like Chemex or Hario. First, the coffee grounds are doubly filtered since LC's technique is to layer a paper filter in the metal cone. Second, unlike typical pourovers, there is no pour through. The full amount of hot water is poured over the ground coffee and allowed to steep a prescribed amount of time. Then, by turning a valve, the full amount of coffee drips out into the cup. I give LC's use of the Silverton points for ingenuity in tackling the variable-quality challenge which all shops doing pourovers face. The method reduces variability across users. Nearby Compass Coffee is another example of a local shop that has their own, more automated system for doing pourovers. For me, these systems yield good cups. Coffee I enjoy and would even recommend. Coffee better than many pourovers made by a barista who lacked sufficient knowledge or patience. But, I don't think automated or semi-automated systems, like the Silverton, equal, let alone improve upon, a pourover executed by a skilled barista who understands timing, patience, pre-infusion, bloom and other factors. Still, LA Colombe is a cool, comfortable and fine shop where one can absolutely get a fine espresso drink, fresh-brewed coffee, take-home bagged beans and a cool (and hip) experience. Oh, and as promised above, expect more LC shops here soon as the company raised nearly $30 million from private investors last summer and has stated plans for 100 more shops in the years to come. * As an aside, I like the term "hound" better than "purist," "snob," "connoisseur," or even "aficionado." This is because, to me, "hound" lacks pretension, implies fun and some genuine, non-judgmental, intellectual curiosity. On one hand, it's just coffee for chrissakes! Don't have to analyze it. Just enjoy it! On the other hand, like wine or any food, there is a ton one can learn if interested. If not, totally fine! If so, great too!
  5. Both Sheetz and Wawa have very decent food. The egg salad at Wawa is *really* good. The only time you should EVER buy egg salad at a gas station. If you could somehow figure out how to shoehorn Wawas into Northern VA (specifically Fairfax and Loudoun County), you could make a *fortune*. Well, since this is now it's own thread... Here are the three closest Wawas to the DC Metro Area: 13355 Minnieville Rd Woodbridge, VA (703) 492-9984 15809 Jefferson Davis Highway Woodbridge, VA (703) 583-3584 10515 Baltimore Avenue Beltsville, MD (301) 595-2013 These are basically what would happen if a gas station-equipped 7-11 crossbred with a Subway and Whole Foods yet still stayed affordable. The coffee consistently beats anyone's, the snacks are always fresh, and the made-to-order food is always good (special kudos to the chicken and egg salad, which are freshly-made and will never disappoint). Best of all, most are open 24h, have cheap gas, and they're dotted all along I-95 between DC and Richmond, *especially* down to Fredericksburg. And also, given again that this is its own thread now - Sheetz is NOT affiliated with Wawa. Wawa is superior to Sheetz in every single way imaginable by the human subconscious.
  6. We tried City Tap House last night, the new DC incarnation of a Philadelphia beer bar, and walked away reasonably satisfied. The service was fine--the server informal but knowledgable about the menus (beer and food). The beer menu wasn't bad, but there were about 5 interesting beers that were on the menu but not available, which was surprising for a list that looked like it was printed daily. But we found enough interesting beers to put together a few rounds for each of us. I might be wrong, but it seems like the beers here are just a touch cheaper than several of the other beer-centric restaurants in DC. The food was good. My pork flatbread was nicely baked, with flavorful chorizo and a few other pork types that were less interesting. The roasted shishito peppers were also nice. The bacon popcorn looked good on the menu, but was less interesting than we'd hoped, and in retrospect, hasn't popcorn approached the realm of trite foods? My friends' entrees--the rabbit bolognese and the pulled pork sandwich, were both fine according to them. The space is nice, perhaps a bit loud, but this would be a fine spot prior to a Capitals game--it's head and shoulders better than RFD, which is the other close-by beer option (though there are probably others by this point--there seem to be so many worthwhile places to drink beer in DC right now).
  7. A branch of Philadelphia's Amada opened on April 25, 2016, at 250 Vesey St (via Zagat). Website.
  8. I hate to admit it but I think Sheetz has pretty good food, far better than Mickey D's or BK when it comes to breakfast sandwiches, pretty decent Subs too. What think ye? Hijacked from the 7-11 thread!
  9. Florence Fabricant of the New York Times reports on the new Han Dynasty at 90 Third Ave. "A First Look at Han Dynasty in the East Village" by Robert Sietsema on ny.eater.com
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