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Found 5 results

  1. Needing to kill an hour or three while getting my tires changed at Hillbrook Automotive {where Mr CHoi runs a fabulous old fashioned garage with great work at great prices}, I walked to ChiMc about a block away. However, while entering the parking lot I noticed La Cachambina in the corner and thought I'd go check the menu. It had a lot of dishes I was unfamiliar with and I decided to have lunch. Good call.I enjoyed a belly bomb of a lunch for less than the price of a plate of wings and legs at ChiMc. I had noticed the food truck parked on the service road in front but never put the restaurant and the truck together . The interior is stark schoolroom 1960 decor but it had a vibrant, bustling energy. I had a chicken Saltenas: nicely sweet w/rich chicken gravy and abundant meat/veggie filling. It was warm to hot in temperature and the crust was flaky. Quite good. My entree was half and half of Enrollado & Escabeche. The former is a head cheese like round sausage with a white skin casing and largish chunks of meat w/a very pleasant porky/funky taste typical of hock. The escabeche was boiled pig's feet, semi boned. Both were marinated in a light vinegar sauce and smothered in slivered red onion, tomato {at least they were red and had seeds and looked suspiciously like tomato even if they tasted neutral} with white hominy. The pato were much like marinated chicken feet yuou might get at Dim Sub, a chewy skin with no flavor that is there for texture and to absorb/carry the sauce. I think I finished on of three patos. On the other hand the enrollado was a real fun dish. Dense as heck, I got three large slices which would have been enough. It was served on a bed of hominy which was bland but worked as a foil. The salad topping was tasty and only slightly vinegary. Nothing gourmet but tasty home style cooking served by a delightful waitress enjoying a non native enjoying her home cuisine. I plan a return visit. The menu lists many moe dishes that are available weekends when I fear this restaurant might be full based on the fact that it was 2/3 full the entire time from 1 till 2.30 on a Friday. Lousy beer selection: Heineken, Modelo especial and Corona. Is that even beer?
  2. Not really purple, but it does sound interesting doesn't it? We are a country farmhouse style restaurant in Loudoun county, Virginia (Purcellville to be exact - 20132) and have our first bartender turnover due to promotion. If you're into local fare, reasonably sized plates, fantastic wines and beers and like to share your personality, this should be your next best move. Uniform is fairly casual - no neckties here, staff is amazing and the food is ridiculously good. We're looking for someone who wants to work part time to full time and earn a good paycheck. No mavericks here so if you're looking to be Top Gun in your next job this is not for you - this is truly a team environment and if that's your thing, you're going to love working with us. Please send me a resume along with any questions you have to: Michael Mercer at Michael@thewinekitchen.com Thank you and enjoy the Fall everyone. It's beautiful out here in Purcellville.
  3. Well, I haven't see many people post about this, but mods, please feel free to shut this topic down, if you think it's too much. I thought it would be good to offer a topic to post about places, events, etc. fundraising or helping Hurricane Sandy victims. So far, I have been following Dana Cowin (@fwscout), Johnny Iuzzini (@Johnny_Iuzzini), and the #dineoutNYC for information. I also know that you can text to 90999 to Red Cross for a $10 donation. Any others?
  4. Hi all, There are two restaurants I have been curious about but could not find any trustworthy reviews on. I also can't find a thread on, so please move as see fit. Mainly, I have been wondering about: New Moon (Chinese Salvadorian in Falls Church) and El Tutumoso (Scott Rd & Annandale Rd in Falls Church) Thanks!
  5. This is Traveler of Cold Country Salmon. I am a commercial fisherman from Alaska. I fish for salmon in Alaska and direct market them here in the Northern Virginia and DC areas. I would like to connect with a local chef who is passionate about wild and sustainable seafood. I would like to put on presentations with a professional chef at a local restaurant or other venue involving demonstrations from myself, the fisherman (filleting, info about fishing and sustainability, etc), and a demonstration on how to prep and cook the salmon to perfection from the chef. This is just one idea and I would be delighted to discuss others for promoting our businesses, wild and sustainable seafood and great food in general. -- Traveler Terpening Cold Country Salmon www.coldcountrysalmon.com info@coldcountrysalmon.com 907.299.1119
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