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Showing results for tags 'Peter Pastan'.
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For a short time only (I would guess), but very good right now at 2 Amys: Durham bread crostini with fava bean puree, olive oil and shaved pecorino. Bonus -- watching every member of staff variously set to skinning fresh favas at each lull in their other duties. -
Enjoyed a lovely meal at Etto last night, thrilled to have this restaurant in the neighborhood. It embodies so much of what neighborhood restaurants should be -- run by seasoned, local chefs and restaurateurs (Obelisk, Two Amys, Standard/soon-to-be-called Garden District)... relaxed and friendly... excellent food and drinks. On display at the bar are beautiful antipasti. Last night included: swordfish belly; squash blossoms stuffed with faro, raisins and pine nuts; Roman artichoke bottoms; cauliflower; a rabbit roulade; peas and pancetta; and more. Also on the bar is a big punch bowl of house made "adult" punch. The wood-burning oven for the pizza is going non-stop. We started at the bar (got there about 6:45pm and there was already a wait for tables, they don't take reservations), then were seated at a table for 6 to share with another couple. Not a problem for my friend and me -- spacious and we had enough privacy to enjoy our meal and conversation while making new friends. Peter Pastan was behind the counter all night, and kept a careful and close eye on everything going on, from bar to oven to kitchen to staff to diners. Our meal: Squash blossoms: By far the best of the antipasti we had; a wonderful blend of flavors and textures -- the first time I've enjoyed squash blossoms that weren't fried, scrumptious. Cauliflower: Tasty, but couldn't quite place what made the florets orange-red, very mild in flavor. Roman artichoke bottoms: A favorite, loved this version -- the bottoms were filled with what tasted like a blend of parsley, lemon and something savory, possibly anchovies (?). Pizza ala Romana: Tasty pizza crust, crispy where it should be, lovely and chewy where it should be. I understand they mill their own wheat and mix in spelt. Gives it great texture and taste. As for drinks, we kept things simple. A nice prosecco in retro glasses. We left around 9:30pm and the place was jammed. Noise level might be my only negative, but that's typical of most places now, so it is what it is. Will definitely be going back to Etto and, hopefully becoming a regular if I can get a seat. And I love the idea of having a place within a few easy blocks where I can order delicious and, in some cases, unique antipasti to bring home to enjoy as well. Interested to hear what others think of Etto... -
I'd love to know what happened (or didn't) to Obelisk. When I moved to DC about 5 years ago, it was constantly mentioned by Tom S. and seemed to have a great rep. I always meant to try it but never did, and then I feel like it sort of dropped off the face of the earth. I remember someone bringing this up in a Post chat a while back and Tom mentioned something vague about a bad experience. It's Peter Pastan's restaurant, right?
