Jonathan Posted March 24, 2013 Share Posted March 24, 2013 In my interview with Todd Kliman last month regarding the opening of Doi Moi, I talked about the bias faced by Asian restaurants. Here is what I said and I will throw it out to the group for discussion: "I think in the past there has been an economic bias against regional Asian cuisine—not only in DC and but in the country as a whole. It was fine to spend $30 on a bowl of noodles and shrimp at an Italian restaurant, but an Asian restaurant should offer strip-mall pricing on a comparable dish. Yes, there were Asian “ fusion” restaurants that attempted to elude this strip-mall mentality, but without the foundation of authenticity their success was generally hard to sustain. With the recent commercial and critical success enjoyed by restaurants like the Slanted Door, Fatty Crab, Pok Pok, Little Serow, and several others, restaurants serving authentic regional Asian cuisine are starting to level the economic playing field with other mainstream ethnic cuisines. That movement has to a large extent paved the road for a restaurant like Doi Moi." Kuller, I think your assessment on the biases of Asian cuisine ais right on the mark and can be used for other ethnicities as well. Pok-Pok is delicious Little Serow is delicious Bangkok Golden is delicious Pho 75 freakin delicious. No matter the decor, service or beverage program, these places are all serving something more than "typical" strip-mall fare. Link to comment Share on other sites More sharing options...
DonRocks Posted March 24, 2013 Author Share Posted March 24, 2013 I think in the past there has been an economic bias against regional Asian cuisine—not only in DC and but in the country as a whole. It was fine to spend $30 on a bowl of noodles and shrimp at an Italian restaurant, but an Asian restaurant should offer strip-mall pricing on a comparable dish. Yes, there were Asian “ fusion” restaurants that attempted to elude this strip-mall mentality, but without the foundation of authenticity their success was generally hard to sustain. With the recent commercial and critical success enjoyed by restaurants like the Slanted Door, Fatty Crab, Pok Pok, Little Serow, and several others, restaurants serving authentic regional Asian cuisine are starting to level the economic playing field with other mainstream ethnic cuisines. Kuller, I think your assessment on the biases of Asian cuisine ais right on the mark and can be used for other ethnicities as well. Pok-Pok is delicious Little Serow is delicious Bangkok Golden is delicious Pho 75 freakin delicious. What about African cuisine? Can anyone name ten Australian dishes? I would say that after Europe, Asia (or at least eastern Asia, and perhaps India) is easily the second-most known and respected continent for their cuisines. Let's also not forget that Japan is part of Asia. So I think the correct point to be raised here is, "anything but France, Italy, Spain, and Japan." (Obviously, I'm not including the U.S. since we're the focal point of the discussion.) Link to comment Share on other sites More sharing options...
Pat Posted March 24, 2013 Share Posted March 24, 2013 Can anyone name ten Australian dishes? I'm not sure I could name ten dishes, but I might be able to name ten distinctive Australian ingredients. Back in the 80s, during the Crocodile Dundee phase, Australian food was a thing for a while. There was a place called Kangaroo Katie's in the Greenway Center in Greenbelt. I recall they had vegemite on toast. I like vegemite. I used to have to argue with them to get it, insisting I'd had it before and I wanted it. They had vegemite on the menu to be "authentic," but customers hated the taste of it when they ordered it. I believe the subtitle for it on the menu was "Australian peanut butter and jelly." Of course, that restaurant closed and I don't know if there are Australian themed restaurants around DC now. Link to comment Share on other sites More sharing options...
DonRocks Posted March 24, 2013 Author Share Posted March 24, 2013 I'm not sure I could name ten dishes, but I might be able to name ten distinctive Australian ingredients. Back in the 80s, during the Crocodile Dundee phase, Australian food was a thing for a while. There was a place called Kangaroo Katie's in the Greenway Center in Greenbelt. I recall they had vegemite on toast. I like vegemite. I used to have to argue with them to get it, insisting I'd had it before and I wanted it. They had vegemite on the menu to be "authentic," but customers hated the taste of it when they ordered it. I believe the subtitle for it on the menu was "Australian peanut butter and jelly." Of course, that restaurant closed and I don't know if there are Australian themed restaurants around DC now. I have been to Kangaroo Katie's no less than 50 times (the subtitle was "The peanut butter and jelly of Australia!"). Likewise Jasper's. Link to comment Share on other sites More sharing options...
hoosiereph Posted March 25, 2013 Share Posted March 25, 2013 I'm not sure I could name ten dishes, but I might be able to name ten distinctive Australian ingredients... I think dishes might actually be easier than ingredients, actually. Like chicken schnitzel parmesan, or curry pie, or the meat pie in split-pea soup. Of course, that restaurant closed and I don't know if there are Australian themed restaurants around DC now. We used to stop at Matilda's in Newark, DE, as the closest entrant in this category we could find. Sadly, it changed owners a couple of years ago and now serves a menu of numerous kinds of identically-bland tasting mac-n-cheese. Closest place I know now is in Atlanta Link to comment Share on other sites More sharing options...
Tweaked Posted March 25, 2013 Share Posted March 25, 2013 Can anyone name ten Australian dishes? Shrimp on the Barbie Throw Another Shrimp on the Barbie Bloomin Onion Fosters mmmm, that's all I got. But apparently they are in an ongoing pissing match with New Zealand over who invented the dessert pavlova. 1 Link to comment Share on other sites More sharing options...
lperry Posted March 25, 2013 Share Posted March 25, 2013 Can anyone name ten Australian dishes? Excellent group effort. I'll throw in Lamingtons, Tim Tams, and Balmain bugs. Then there's the wine... Link to comment Share on other sites More sharing options...
B.A.R. Posted March 25, 2013 Share Posted March 25, 2013 Can anyone name ten Australian dishes? Marguerite Dore? Link to comment Share on other sites More sharing options...
jayandstacey Posted March 25, 2013 Share Posted March 25, 2013 Shrimp on the Barbie Throw Another Shrimp on the Barbie Bloomin Onion Fosters mmmm, that's all I got. But apparently they are in an ongoing pissing match with New Zealand over who invented the dessert pavlova. Plus there's Aussie Chicken Cobb Salad and Aussie French Fries. Both are available at Outback Steakhouse and both trace back to Aboriginals. Right now I'm near the Greg Norman Australian Grill in North Myrtle Beach. They feature a "Brisbane seasoned filet mignon seared and served on a bed of sautéed onions and mushrooms, finished with a bourbon sauce." Is that seasoned with little pieces of Brisbane? Is it seasoned in Brisbane? Is Brisbane a seasoning? Is Brisbane a method of seasoning? I need to brush up on my Australian cuisine. Link to comment Share on other sites More sharing options...
DonRocks Posted March 25, 2013 Author Share Posted March 25, 2013 I think you guys are missing the larger point. Take! Me! Seriously! Dammit! Rockquel Welch. Link to comment Share on other sites More sharing options...
porcupine Posted March 26, 2013 Share Posted March 26, 2013 Then there's the wine... Perth Pink. An excellent fighting wine. Link to comment Share on other sites More sharing options...
DonRocks Posted April 13, 2015 Author Share Posted April 13, 2015 Peter Chang Cafe, Williamsburg, and Graffiato, Richmond 3 Link to comment Share on other sites More sharing options...
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