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  1. Just stopped by this place, think it might be rather new. Was drawn in by the Pinkberry-esque yogurt bar. Recently tried Pinkberry for the first time in LA, and after the first bite became addicted. Love their yogurt because of the vanilla tartness. It's almost like frozen Dannon vanilla yogurt, which I love. Alas, Sweetgreen's yogurt is missing that wonderful vanilla tartness - in fact, it tasted like nothing, just cold and smooth. Which is strange, because the flavor itself is called Plain Tart. The only thing tart about this yogurt was the flock of scantily clad coeds downing it . So, unless I ordered incorrectly, and in fact there are two yogurt flavors - Plain and Tart - I probably won't be heading out of my way for a fix. The idea is you get a small or medium, and have 3 or more mix-ins: fresh fruit or other sweet items. The fruit was okay - not California fresh but oh well. The other half of the small but pleasant space is a salad bar, which looked promising and not price-gauging like I'd expect in gtown. Seemed no more expensive than a Cosi salad, but with fresher looking and more inventive options. Anybody else been here yet? I still hope a Pinkberry comes to town soon - LA and NYC, we gotta be next! Sweetgreen 3333 M St., Georgtown eatsweetgreen.com
  2. I just read about this in Ashburn Today. I'm going to check it out soon. I wonder how many Loudoun/Reston denizens are on this board. There was an aborted attempt to have a gathering out Loudoun way, I wonder if there would be renewed interest? Here is a blog post from the owner: http://thewktable.bl...ng-earnest.html
  3. By Rick Dobbs, out of California: I seriously laughed out loud, and hard, at that video. Especially the garnish.
  4. http://www.salumenewyork.com/menu.pdf We were meeting a friend at the Warren/Chambers St. dog run to let the dogs play and catch up and promised to bring lunch. The hotel we were staying at- Tribeca Grand- had a guide to the area and recommended this place. Having missed out on Salume in Seattle due to timing, I owed my husband some really good cured meat. This shop is not affiliated with the Seattle outpost, but is none the less a very authentic place to get a perfect sandwich. They also have some salads and a nice little coffee set up with really good doughnuts. We had the lemon glazed cake doughnut and walnut cream filled doughnut, both were really good. But the sandwiches... seriously why does someone not do this in DC? We had four of the Salume Panini's. These are not your typical pressed sandwiches, but traditional Italian panini, on really good Italian style rolls. COLUMBUS CRESPONE • 11 Caciocavallo, Arugula, Horseradish Sauce, Olive Oil FRA’ MANI SOPPRESSATA • 12 Apricot, Cardamaro, Grana Padano, Pistachio Oil, Oregano, Pepper MORTADELLA • 11 Cave Aged Salva Cremasco, Gherkins, Il Moscato Di Nonino Grappa, Watercress BRESAOLA• 12 Pecorino Paglia E Fieno, Arugula, Colatura, Meyer Lemo I didn't get to have any of the Columbus Crespone as it was all Hubby's but my friend and I went halfsies on the sopressata which was just amazingly good, the meat and cheese were just such good quality and the condiments really complimented it well, but there weren't a ton of them, they weren't slopped on it was just delicately composed to be a really good sandwich. We also split the bresola, which had a nice contract between meat, cheese, lemon that made it really fresh. I also had a bit of the mortadella, which was also good, but not as good as the other two. Anyway this place is a great stop for a really well composed sandwich for either eat in or take out. Right near all the fun boutiques of soho. And if you are with a dog near a good amount of dog friendly parks/runs.
  5. What happens when a restaurant opens in New York City, and it’s serving a cuisine about which I know practically nothing? Actually, I confess – I do know a little bit about the cuisine. After all, these cookbooks are part my collection… There’s the Time-Life book, The Cooking of Scandanavia, one of the books from the classic series of Time-Life Foods of the World books. Alongside is a book by those well know authors, Asta Bang and Edith Rode, called Open Sandwiches and Cold Lunches – An Introduction to Danish Culinary Art. Yes, I also have the newer book by the famous guy, but like I said, I still know next to nothing. Enter Acme, or Acme Bar and Grill, on Great Jones Street. Acme was, for many years, a club slash bar that served up some “Southern food” as well as some mighty fine rock and roll shows down in the basement. The r & r was the extent of my familiarity with the joint, since I’d never eaten there, but shows by the likes of Alex Chilton and Roy Loney are probably why my hearing is not as good as it used to be. Back to the new Acme. The executive chef is Mads Refslund, a Dane who was one of the founding partner/chefs (along with Rene Redzepi) of what many consider to be one of the world’s top restaurants: Noma, located in Copenhagen. (That’s the other book I have, by the way). Be that as it may, now he’s ours, at least for the time being. And that, from my experience so far, is a good thing. Two meals over a couple of days allowed me to try a nice chunk of the menu (as well as a few of the cocktails), which is divided, as so many menus are these days, into an ever-expanding number of categories. They are: Raw; Cooked; Soil; Sides; Sea/Land; Desserts. Mads, from everything I’ve read, is a promoter of the New Nordic Cuisine, and if I told you I was unfamiliar with that, it’s because I’ve yet to travel to the places where New Nordic Cuisine is being cooked and being served. And, according to Mads, he’s not really cooking New Nordic Cuisine at Acme; what he’s cooking is in the style of and based on the philosophy of New Nordic Cuisine, which in this case means using as many local and seasonal ingredients as is possible, without mucking them up too much. So for instance, a starter of “sweet shrimp and bison” might not have been foraged in Central Park, but the interplay of sweet/bitter and soft/crunchy just knocked us out. House-cured salmon was another winner from the raw section of the menu, and three of us fought over the last bites, even going so far as to mop up, with some excellent Sullivan Street Bakery bread, the last trace of buttermilk horseradish dressing. “Duck in a jar” was not quite confit and not quite rillettes. Hunks of tender duck were tucked under a pile of pickled vegetables, tender enough to be spread on the accompanying toast. While the “Country toast” was merely good, “Pearl barley and clams” was a big hit. Maybe my favorite dish of everything I’ve tried so far, the earthy barley and briny clams were drenched in a roasted sunflower broth with hunks of artichoke heart and baby scallops along for the ride. The worst part – I had to share. Barley – who’d have thunk it, though it did kind of sneakily remind me of a Sardinian specialty, fregola with clams. I didn’t, though, have to share my “Pork chop,” just cooked enough for my liking (though if you don’t like pork rare, ask for it medium or more). Pork chops are on every menu in town, but most of them aren’t as good as this, accompanied as it was by parsnips, pears, cranberries and, I think, a pomegranate aril or two… My buddy’s “Arctic char” was another simple dish – just cooked and seasoned perfectly, all crisp skin and rare flesh punched up with capers and sherry vinegar, two of my favorite puckery things… I can’t not mention the “Hay roasted sunchokes,” earthy from both gruyere and black winter truffles, and the “Black cod,” a fish I happen to love because in another guise, it’s called smoked sable, and is one of my favorite things to put on a bagel. Here once again, the fish was perfectly cooked, just past the point of rare, which with a fish like cod makes all the difference in the world. Not cooked enough – it sucks. Cooked too much – it sucks. The one dessert we had was a knockout. Called simply “Chocolate crisps,” brittle tuile-like dark chocolate is served on a bed of intense ganache alongside coffee ice cream. This touched all my buttons, because I love chocolate and I love coffee. It was great. You know, dining out can sometimes be a learning experience, and two meals at Acme have taught me quite a bit. Certainly about the philosophy of the New Nordic Cuisine, and how the use of bitter and sour components is as important as the use of sweet and salty. They open the palate. Raw, crunchy things on a plate are good and can serve to heighten the flavor and texture of the other components. Excellent ingredients are important, but hey, that’s a given…respecting them and treating them properly should be a given too, but often that’s not the case; here at Acme, it mostly is. I can't keep up with all latest news from the Acme front. First the downstairs, that great old room that saw a lot of loud music, was rumored to be becoming a bit of a dance club with a dj. Open till 4 AM. Today, management swears no way. Just a nice cocktail lounge, with drinks, where you can have a party if you want to. What that means for the upstairs, for a restaurant that a mere one week into its existence is turning out some fine food, is altogether another. Go soon – who knows how long Mads will be at the stove?
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