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Found 2 results

  1. 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 and broth all finished well; not a piece left at our table of 4. Caramel banana bread pudding brown butter ice cream, banana rum caramel - cannot describe it any better than that - enough said. Atmosphere was lively, bar was hoping before the dinner crowd picked up both nights. The circa 1950s black/white themed dining area was comfortable and sounds reasonable. You could talk at a normal tone without shouting as is often the case in open-air type restaurants. Service never missed a beat, and from water service to clearing our tables efficiently everything flowed seamlessly. Overall dining time ~1 hour 15 minutes with 2 rounds of cocktails from the bar. Bar drinks were quick and pretty consistent. Nightly specials are static and looked good; hence why we came back for the Burger Royale Thursday night. Burgers were very good, and the fries made all of us clean our plates.
  2. Scrapple. I love it. It makes me wonder why more places do not serve it. Up until recently I have never heard of ketchup as a condiment for scrapple. I am with the maple syrup camp in terms of condiments, but people tell me that Heinz ketchup is the way to go. But reading this piece, I may just want to eat scrapple with apple butter instead. So many possibilities.
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