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Found 14 results

  1. “Tell me what you eat, and I will tell you who you are.” –Come on, ya’ll, every one of you knows who said this 🙂 “Tell me who you hire, and I will tell you who you are.” -KMango Just a quick shout out, and a bit of head shaking, to Amy Brandwein. Stuck in CityCenter for almost three months, I practically lived at Piccolina. I darted in for morning coffee, grabbed late afternoon snacks, and took out several evening dinners. You name it, I inhaled it. Which is where the head shaking comes in. I probably negated a lot of cold weather workouts via my jaunts into the blissfully arom
  2. I don't see a thread for Lena's Wood-Fired Pizzas & Tap at 401 E Braddock Rd, near Braddock Metro Station. Friends and family opening was this weekend, and soft opening reported for today. This is said to be a partnership between management of The Majestic/Virtue and the Yates family. The space looks great. Large bar. Extensive outdoor patio with fire pit and gas heaters.
  3. Stopped by 7th Hill Pizza (next to Montmartre) a couple of hours ago. I walked in to look around, and they're giving away slices of pizza. I thought the pizza was pretty good (nice brick oven). Apparently they're still lacking an inspection before they can open for business fully. I'll be back when they are.
  4. Kokkari Estiatorio is the San Francisco Greek equivalent of Komi in DC. It is high-end Greek, and it is superb. I was on a search for char-grilled octopus in San Francisco, and after some research, I headed to Jackson St., and scored a seat at the bar. The place was packed and fully booked, so I was lucky to get that seat. I ordered a double of the char-grilled octopus, so I ended up with two delicious tentacles, drizzled with olive oil. It was tender, with the mouthfeel you come expect with a properly executed octopus dish. Thumbs up on this dish.
  5. Mia's Pizzas, 4926 Cordell Avenue, Bethesda, is next to Nam's and across the street and a few doors down from Passage to India. It's set back from the sidewalk so it can be hard to see while driving by, especially if you're trying not to slow down too much and annoy the cars behind you. Their website doesn't have much on it yet. Tom's Weekly Dish mentioned that the owner previously worked at Pizzeria Paradiso. The menu has appetizers (including deviled eggs, little mac and cheese, olives, mini calzones, garlic knots), salads, two sandwiches, a few dinner entrees (salmon, chicken, vegetarian
  6. 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
  7. This might be stretching it a bit, but Laurienzo is sort-of technically in Clarksburg. It's physically located up in Hyattstown but they have a Clarksburg address. Anyway, I have not yet been to this location yet, but this is a second location for the Mt.Airy restaurant. As far as I know this is a locally run place, so probably worth checking out.
  8. We had a delicious supper at Uptown in the K-mart plaza yesterday! This place is very unique and different for a pizza place which has a fancy ordering computer where you touch the screen to select what you want and what quantity or type. No "sit down style" waitress/waiter service when we were there. You order and they bring the food to your table and you get your own utensils, papergoods and drinks. We just wanted a quick supper We shared the New Yorker Pizza Medium (and took some home) I ordered Lobster Ravioli, hubby spaghetti and meatballs and we both ordered cannoli's for dessert. The p
  9. Highs and Lows. Highs - Charcuterie plate - Prosciutto, Mortadella, Capicola, and Salami. A moretti rosso and a glass of lacryma. Great company. Lows - The pizzas. Quattro Stagioni and Quattro Formaggi. To say that I thought they sucked ventworm nut would be an insult to ventworms and their nuts. Right now I'm eating sunflower seeds and the dough was saltier than they are. Consistency was about that of a piece of cardboard. No char whatsoever. Think the oven was not nearly hot enough. The quattro formaggi had more than its desired allotment of parmesan which made it even saltier. Severe disa
  10. Couldn't find a thread for Cafe 8 so...here goes. Cafe 8 occupies the old Ellington's on Eighth and they have done a great job of redoing the space, creating 3 seperate but interlocking dining areas...a place that you hope will survive, because it's friendly, reasonably priced and, well, as we all know, Capitol Hill can always use better dining options. Unfortunately, my small sampling last night was mediocre at best. First the highlight: The red lentil soup was darn tasty on a chilly and rainy night, hearty with a little kick of pepper. Served luke warm, but still good to the last spoon.
  11. Perla 24 Minetta Lane New York, NY 10014 212-933-1824 http://perlanyc.com/ Perla is a small, chef-driven Italian bistro with great food and stellar cocktails. My superior bartender, Brad, told me that he and the chef worked together at Eataly before the chef opened this place. Dinner started with a Tombstone Sunday Nights cocktail ($13), which combines cinnamon-infused buffalo trace bourbon with Amaro Montenegro Bonal Gentiane, chile soy maple syrup, and house-made pepperoni bitters. Spicy, yet subtle, it's a very nice riff on a Manhattan. For my first course, I had the Vitello Tonnoto ($
  12. No doubt about it, there was a wonderful surprise today when Matt and I had a late lunch at Villa Bella, in the same shopping center as Wal-Mart (hence, Old Cairo, etc.) - it's tucked off a bit, so you have to look for it. Lunch hour had wound down. Matt had eaten there once before, and he mentioned they had a "sort-of" wood-burning overn. Indeed, they did: there was a cylindrical hole in the middle with burning logs, around it, as if that were a donut hole, was a spinning metal cooking torus. Behind that, but only in one location, was a gas flame, heating up any portion of the torus that slo
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