youngfood
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Everything posted by youngfood
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Remember that! It will feel good soon! You are running without an Ipod? Good lord man, you are a glutton for punishment. Make the plunge. It will become so much easier to run with some music to distract you.
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Well if Roberto Donna Will Not Be the New Chef At Maestro, WWBTNCAM?
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The Hill stinks. Looks like they could use someone new for the food beat...
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Nonesense. There is at least one $10 bottle being offered at $10 a glass. It can't be that hard to offer at least one inexpensive bottle with a smaller profit margin.
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Me too. Only I couldn't get over how little they resembled what I'd expected. I doubt I'll order them again.
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Do you mean "sheer, luscious, divinity" or is this another inside joke that I don't get? Incidentally, there is a spell check on here. Look to the upper right where the ABC with check mark logo is.
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Like a lot of us, I have been buying amazing salad and other greens at Eastern Market all summer long without a clue as to what farm they are from and what that nice woman's name is. Of course, there was already a link here once I finally figured it out, but the farm is Gardner's Gourmet and her name is Cinda.
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Yes, this one will actually be good.
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It's no comparison at all! Rasika is great... White Tiger... well they have outdoor seating available and aren't going to be packed when La Loma has no outdoor seats across the street. On the hill, I much prefer Capitol Hill Tandoor & Grill on 8th St SE for moderately priced Indian.
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The Best Piece of Fish I've Ever Eaten
youngfood replied to zoramargolis's topic in Shopping and Cooking
Wow. If you need folks to go in with you next time, just say the word. -
Sounds like you had Lahmahjoon, right? Good stuff. If you are really slovenly and want to down a couple of them in no time, you can roll them up for even quicker consumption.
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I recommended this deal after a great experience there last year. This year's experience failed to justify the meal even at these substantially discounted prices. First, a couple things they did well. I asked to be seated in a particular room and was. The new lamb preparation ("pancetta crusted") is interesting and quite different than the 'traditional' version of the prior chef and came a perfect medium rare. Finally, when one of us ordered a dessert wine, a complimentary dessert pairing was presented with the other's dessert. This was a nice touch. So what went wrong? Well, for starters I definitely did not expect the Rockfish to come charred to a crisp on the top surface. I mean it was nothing but black. Open to the possibility that it was supposed to be as such or was some dark ingredient that hadn't been listed, we tried it and found that it simply was a layer of char. When asked if it was supposed to come this way, our server quickly removed it without answering. It was promptly replaced, but its replacement was 55-60% the size of the original piece of fish. I hate to cast aspersions, so I wont speculate as to why the size of the dish changed so radically, but the combination of a dish arriving visibly burnt to a crisp and subsequently varying in size by nearly 50% indicated to me that at least over the long weekend something wasn't clicking right in the kitchen. Anyway, I don't know what happened and I hate to post anything negative, but I think with 1789 part of what you are paying for is not a wild culinary adventure, but some assurance that they will get all the little things right and assure you a luxurious and romantic evening. Last year, they did and I posted that we "felt like royalty." This year, between being rushed, being served something that clearly should have never left the kitchen, and having received a less than adequate replacement without anything akin to an apology or explanation, we ended up leaving without getting what we'd come or paid for.
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This is a lovely spot to sit on the porch and have a cocktail. I attended a lovely wedding here last summer, but I'm sorry you ate there. We were lucky enough to leave for the reception and meal. I think its quite easy to eat relatively well in Vermont, but this is not the spot for good food.
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Bouillabaisse with halibut, cod, littleneck clams and mussles (L'Academie de Cuisine recipe - Susan Holt, I think)) Mixed Greens and Arugala Salad with chevre and garden tomatoes Ch. Reynier Bordeaux Rose (2006) (darker and bolder than most roses)
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Next Stop | Alexandria, Va.: A Town Takes Its Place at the Culinary Table
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That would be great. I'd like to participate, but am unlikely to make the event.
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Sounds fun. Is this for the September 9 event that is advertised on your website?
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And a story in today's Post.
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I don't have a pre-loss of chef experience to compare it to, but I was pretty impressed with my first visit here tonight. This is definitely the class of the additions to the new H St. There were four different mussels preparations and I liked the three we tried, though they weren't Belga-like quality. Each order of mussels comes with a small frites and bread. At $14 a piece, you've got a pretty good meal for 2 between it all. And I liked the frites. Garlic aoli is the hands down winner for dipping. The beer list and the willingness to discuss it of both the owner (downstairs) and upstairs bartender (apparently he's a brewer at Old Dominion, and bonus points for being a Cleveland Indians fan) were great. The owner was exceptionally nice. Certainly a very good spot for fans of Belgian beer and they were nice about helping me find things I would like, which I appreciated because I don't generally go for Belgians. The space itself is lovely. Lots of character, old, authentic, comfortable, friendly feel - my sense of what H St is striving to be.
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Corduroy still had them last weekend - available on the RW menu without up charge. They preparation (au jus) is the same as the year before and remains my favorite in town. I should do a full review, but I'll just say for now that Corduroy continues to take RW seriously and justifies taking advantage of an otherwise somewhat tired deal. I was pleased to find that the service here remains top notch - even during a busy RW (extended) night. The lobster salad appetizer special was a treat as well. One of the best dishes I've had all summer actually.
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And so I do owe you a beer. Details are as advertised - 4:30-7:30, half off raw bar options (4 types of Atlantic oysters - Blue Points, Raspberry Points, a couple others & clams), $1 off beers (guiness, bass, sierra, something else) and rail drinks. They also have several appetizers available for $4-6. Grilled squid was pretty good and we got to watch our oysters shucked right in front of us.
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Does anyone know the details of the current happy hour specials at Johnny's?
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Can Joe or someone explain more about this smoked mozz pizza for others who are interested and might try asking for it sometime soon?
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If you are too good for Restaurant Week, you must be too good for Fogo de Chao. I'm amazed that anyone who takes food seriously eats here. I'm not sure how they would work it with Restaurant Week - on the times I was subjected to this place it was just prix fixe all you can eat with a salad buffet to start, some sides delivered to the table, and roving waiters with plates of meat which they will drop on your plate if you have your coaster green side up (red side indicates you are full or taking a breather). Gross. This place is the fine dining equivalent of an all-inclusive resort as far as I'm concerned.