Someone I work with told me about this place, Bunk Sandwiches, being featured on Diners, Drive-Ins, and Dives. I looked into it, and decided to check it out. I believe that any place that seasons and makes its own pork belly deserves a shot.
We ordered the pork belly bahn mi. While I fancy myself a connoisseur of bahn mi, I've never had it with pork belly. And I don't know why, because it was AWESOME!!! The only downside is that I split the sandwich (instead of ordering my own).
We also had the cauliflower and chickpea curry soup. Much like the sandwich, the soup was delicious, but it was the sandwich that would bring me back. Again, and again, and again.
Friday, October 7, 2011
BridgePort Brewing Company (Portland, OR)
I may have had the best burger of my life here.
I showed up planning on sharing an appetizer and/or a sandwich as a 3:30 pm "lunch" (knowing that we had dinner plans with friends). When I saw the Pimento Burger, however, I changed my mind and just went with the flow.
And the flow was good. Local beef, topped with pimento cheese, bacon aioli, and fried green tomatoes. I'm pretty sure that a more decadent (and, yet, complimentary) combination of three burger toppings could not exist.
This must be a new burger, as it's not on BridgePort's online menu, so it may not be there if/when you visit -- but if it is (and I should hope that they make it a permanent fixture on the menu) -- jump at the opportunity to enjoy this outstanding burger.
I showed up planning on sharing an appetizer and/or a sandwich as a 3:30 pm "lunch" (knowing that we had dinner plans with friends). When I saw the Pimento Burger, however, I changed my mind and just went with the flow.
And the flow was good. Local beef, topped with pimento cheese, bacon aioli, and fried green tomatoes. I'm pretty sure that a more decadent (and, yet, complimentary) combination of three burger toppings could not exist.
This must be a new burger, as it's not on BridgePort's online menu, so it may not be there if/when you visit -- but if it is (and I should hope that they make it a permanent fixture on the menu) -- jump at the opportunity to enjoy this outstanding burger.
Cafe Pasqual's (Santa Fe, NM)
The one stop I was not going to miss on our trip to Santa Fe was Cafe Pasqual's. I saw their Huevos Barbacoa on a "Best Thing I Ever Ate" episode about eggs, and have been dreaming of it ever since.
Pasqual's frequently has a wait -- and our visit on a Monday was no different. But the Huevos Barbacoa lived up to the "Best Thing I Ever Ate" episode's touting. A pleasant amount of heat, balanced with rich and succulent meat, and I was done with the entire plate of deliciousness before my fellow diners finished half of their sandwiches.
I would be remiss if I did not mention these sandwiches. Pasqual's has a green chile cornbread, baked and sliced as sandwich bread, that changed my impression of what can be done with corn in bread form. Never before had I seen sandwich-style cornbread -- and it was good.
On my next trip to Santa Fe, I'll have to hit up Pasqual's on multiple occassions -- first to get the Huevos Barbacoa and second to get a sandwich.
Pasqual's frequently has a wait -- and our visit on a Monday was no different. But the Huevos Barbacoa lived up to the "Best Thing I Ever Ate" episode's touting. A pleasant amount of heat, balanced with rich and succulent meat, and I was done with the entire plate of deliciousness before my fellow diners finished half of their sandwiches.
I would be remiss if I did not mention these sandwiches. Pasqual's has a green chile cornbread, baked and sliced as sandwich bread, that changed my impression of what can be done with corn in bread form. Never before had I seen sandwich-style cornbread -- and it was good.
On my next trip to Santa Fe, I'll have to hit up Pasqual's on multiple occassions -- first to get the Huevos Barbacoa and second to get a sandwich.
Galisteo Bistro (Santa Fe, NM)
If you're looking for a place with ambiance and character in Santa Fe, Galisteo Bistro is your place. With the open kitchen (who doesn't like that?!?) and the chef visiting each table to discuss the day's specials (who doesn't like that?!?), Galisteo Bistro welcomes you like no other restaurant in Santa Fe.
I began my meal with the "House Specialty," artisanal duck liver pate. I love pate, but had hit a streak of inconsistent and/or poor duck liver pates. Well, Galisteo Bistro's house specialty broke the run of bad duck liver pate. It would be safe to say that I was disappointed when it disappeared.
For my entree, I had the Pasta Al Forno with Veal Ricotta Meatballs. Having had the pasta at Galisteo Bistro recommended to me by my dining companions (although none had previously had the Pasta Al Forno), I was disappointed -- but probably because I anticipated a veal meatball with fresh ricotta melting atop the oven roasted pasta. Instead, the ricotta was blended with the veal IN the meatball. While okay for what it was, I would not order the dish again. I was certainly jealous of my other dining companions, who all LOVED their entrees.
The dessert, however, is another story. I enjoyed "Decadence" (their name, not mine) at the conclusion of my meal, a flourless bittersweet chocolate cake on an almond crust -- and it lived up to its name. I would be the first to acknolwedge that I am a sucker for flourless chocolate cakes, but this one may have been the best I ever had.
Needless to say, Decadence helped me forget my disappointment with the Pasta Al Forno and left me with nothing but positive vibes about Galisteo Bistro. I plan on returning.
I began my meal with the "House Specialty," artisanal duck liver pate. I love pate, but had hit a streak of inconsistent and/or poor duck liver pates. Well, Galisteo Bistro's house specialty broke the run of bad duck liver pate. It would be safe to say that I was disappointed when it disappeared.
For my entree, I had the Pasta Al Forno with Veal Ricotta Meatballs. Having had the pasta at Galisteo Bistro recommended to me by my dining companions (although none had previously had the Pasta Al Forno), I was disappointed -- but probably because I anticipated a veal meatball with fresh ricotta melting atop the oven roasted pasta. Instead, the ricotta was blended with the veal IN the meatball. While okay for what it was, I would not order the dish again. I was certainly jealous of my other dining companions, who all LOVED their entrees.
The dessert, however, is another story. I enjoyed "Decadence" (their name, not mine) at the conclusion of my meal, a flourless bittersweet chocolate cake on an almond crust -- and it lived up to its name. I would be the first to acknolwedge that I am a sucker for flourless chocolate cakes, but this one may have been the best I ever had.
Needless to say, Decadence helped me forget my disappointment with the Pasta Al Forno and left me with nothing but positive vibes about Galisteo Bistro. I plan on returning.
Coyote Cafe (Santa Fe, NM)
On our first night in Santa Fe, we went to Coyote Cafe (on the insistence of my parents). It was an excellent choice.
I began the meal with the New Mexican Sweet Corn Soup -- probably because it claimed to be "New Mexican" and definitely because it included black truffles. The silky texture complimented the sweetness of the corn and the earthiness of the black truffle superbly.
For my entree, I selected the elk tenderloin (on the recommendation of my father). Tender and flavorful, the elk did not disappoint. Throw in some mashed potatoes, bacon, and mushrooms, and the entire dish delivered.
I also nibbled on a few other dishes, highlighted by the sherry infused italian brown mushroom struedel. Without a doubt, one of the most flavorful and "meaty" vegetarian dishes I've ever had.
While a pricier restaurant, Coyote Cafe delivers and justifies the prices charged.
I began the meal with the New Mexican Sweet Corn Soup -- probably because it claimed to be "New Mexican" and definitely because it included black truffles. The silky texture complimented the sweetness of the corn and the earthiness of the black truffle superbly.
For my entree, I selected the elk tenderloin (on the recommendation of my father). Tender and flavorful, the elk did not disappoint. Throw in some mashed potatoes, bacon, and mushrooms, and the entire dish delivered.
I also nibbled on a few other dishes, highlighted by the sherry infused italian brown mushroom struedel. Without a doubt, one of the most flavorful and "meaty" vegetarian dishes I've ever had.
While a pricier restaurant, Coyote Cafe delivers and justifies the prices charged.
Tuesday, September 27, 2011
Ray's to the Third (Arlington, VA)
The newest restaurant in the Ray's restaurant empire quietly opened in the Courthouse neighborhood last week (opposite Ray's Hell Burger and Ray's Hell Burger Too). I am pleased to say that we made it to Ray's to the Third (I don't know how to use superscript) tonight (during its first week in operation!) and were not disappointed.
The basic menu is quite simple: steak, fries, salad, bread. Now, they have some of the classic Ray's appetizers (think steak tartare deviled eggs and sherried crab bisque) and they also have other staples such as fried chicken (which I saw and for which I will be returning), but I felt compelled to confirm that their steak lives up to the Ray's name tonight.
Certainly, the "Bertolucci" does. The "Bertolucci" is a hanger steak (think intense meat flavor), served with roasted bone marrow (in the bone). Cooked flawlessly, I was surprised by the tenderness coaxed out of this challenging cut of meat. While I've tried the hanger cut at Ray's the Steaks previously, I would posit that the piece served by Ray's to the Third tonight was superior to that I tried at Ray's the Steaks.
My other half ordered the Blackened Top Sirloin, which -- as its name suggests -- is blackened with Cajun seasonings and topped with garlic. I was afforded one, single bite of the sirloin, but enjoyed it thoroughly.
Both of these steaks lived up to the Ray's name -- and, along with the perfectly dressed salad and better-than-McDonald's-fries-used-to-be fries -- I can recommend you visit Ray's to the Third without reservation. You certainly won't go home hungry. Oh, and they have eminently drinkable wines by the glass ($5-7), as you might expect from a Ray's operation (we tried the Malbec, Super Tuscan, and Cab -- the Malbec was my favorite).
It was relatively empty tonight -- something that I anticipate changing in the near future -- but I firmly believe that Ray's to the Third fills a niche that is otherwise missing in the Courthouse neighborhood. I will be returning. Often.
The basic menu is quite simple: steak, fries, salad, bread. Now, they have some of the classic Ray's appetizers (think steak tartare deviled eggs and sherried crab bisque) and they also have other staples such as fried chicken (which I saw and for which I will be returning), but I felt compelled to confirm that their steak lives up to the Ray's name tonight.
Certainly, the "Bertolucci" does. The "Bertolucci" is a hanger steak (think intense meat flavor), served with roasted bone marrow (in the bone). Cooked flawlessly, I was surprised by the tenderness coaxed out of this challenging cut of meat. While I've tried the hanger cut at Ray's the Steaks previously, I would posit that the piece served by Ray's to the Third tonight was superior to that I tried at Ray's the Steaks.
My other half ordered the Blackened Top Sirloin, which -- as its name suggests -- is blackened with Cajun seasonings and topped with garlic. I was afforded one, single bite of the sirloin, but enjoyed it thoroughly.
Both of these steaks lived up to the Ray's name -- and, along with the perfectly dressed salad and better-than-McDonald's-fries-used-to-be fries -- I can recommend you visit Ray's to the Third without reservation. You certainly won't go home hungry. Oh, and they have eminently drinkable wines by the glass ($5-7), as you might expect from a Ray's operation (we tried the Malbec, Super Tuscan, and Cab -- the Malbec was my favorite).
It was relatively empty tonight -- something that I anticipate changing in the near future -- but I firmly believe that Ray's to the Third fills a niche that is otherwise missing in the Courthouse neighborhood. I will be returning. Often.
Monday, September 19, 2011
Mo's Midtown (Hartford, CT)
I spent four years of my life in Hartford, Connecticut, but it wasn't until late in my junior year/early senior year that I discovered Mo's Midtown...and I really don't know how I lived before then.
Mo's is a greasy spoon, no doubt about it, but their breakfast food is outstanding. While I have had the pancakes (and understand others' affinity for the same), it is the Egg McMo that has become the standard bearer for all breakfast sandwiches.
I order it on a hard roll, over-medium, with cheddar cheese -- and I've never had another breakfast sandwich which compares. Throw in the phenomenal home fries -- think large potatoes which melt in your mouth like butter -- and you'll be in heaven.
Oh, and their coffee is on-point too.
In short, when in Hartford, go to Mo's Midtown. And having gone back this past weekend provides even more incentive to return to my alma mater on a yearly basis...
Mo's is a greasy spoon, no doubt about it, but their breakfast food is outstanding. While I have had the pancakes (and understand others' affinity for the same), it is the Egg McMo that has become the standard bearer for all breakfast sandwiches.
I order it on a hard roll, over-medium, with cheddar cheese -- and I've never had another breakfast sandwich which compares. Throw in the phenomenal home fries -- think large potatoes which melt in your mouth like butter -- and you'll be in heaven.
Oh, and their coffee is on-point too.
In short, when in Hartford, go to Mo's Midtown. And having gone back this past weekend provides even more incentive to return to my alma mater on a yearly basis...
Friday, September 2, 2011
District Taco (Arlington, VA)
What was once a food cart is now a restaurant. Not quite as fast as Chipotle, not quite as slow as a sit-down meal, District Taco delivers.
I've tried most of the meats, but my favorite is the Al Pastor -- spit roasted pork, carved like gyro meat, served with pineapple. If you feel indulgent -- and I usually do -- top it with pinto beans and chorizo. I also usually get the corn tortillas (though you have to order them by name).
I've tried most of the meats, but my favorite is the Al Pastor -- spit roasted pork, carved like gyro meat, served with pineapple. If you feel indulgent -- and I usually do -- top it with pinto beans and chorizo. I also usually get the corn tortillas (though you have to order them by name).
Song Que (Falls Church, VA)
Grilled pork banh mi. Check. Taro bubble tea. Check.
Better bread than the other banh mi shops in the area, paired with an excellent blend of the pickled goodness and jalapenos. The meat isn't as flavorful as other shops, but it's the pickled crunch (with a kick of heat) that keeps me coming back for more.
The Vietnamese pate is also good, although you know you're eating liver (if that matters to you).
The highlight (for me) is the taro bubble tea. No one else I know likes bubble tea. Maybe its the texture of the tapioca pearls. But the taro milk tea is for real. Do it. Thank me later.
Better bread than the other banh mi shops in the area, paired with an excellent blend of the pickled goodness and jalapenos. The meat isn't as flavorful as other shops, but it's the pickled crunch (with a kick of heat) that keeps me coming back for more.
The Vietnamese pate is also good, although you know you're eating liver (if that matters to you).
The highlight (for me) is the taro bubble tea. No one else I know likes bubble tea. Maybe its the texture of the tapioca pearls. But the taro milk tea is for real. Do it. Thank me later.
Friday, July 29, 2011
Me Jana (Arlington, VA)
We went here for a mid-week meal and sat outside to enjoy the Summer weather, ordering mostly the classics: tabouleh, kibbeh nayah, falafel, and lahem be ajeen (ground lamb on a baked pita). On the whole, the food was good, although it was a bit pricier than Lebanese Taverna (what I have to assume is its biggest competitor).
I was a little disappointed they didn't provide a sampler option, like they do at Lebanese Taverna. Would I be willing to go back? Definitely. Will I likely seek it out? Probably not.
I was a little disappointed they didn't provide a sampler option, like they do at Lebanese Taverna. Would I be willing to go back? Definitely. Will I likely seek it out? Probably not.
Saturday, July 23, 2011
The Frog Bar & Grille (Ocean City, MD)
There's mention on at least one website that The Frog Bar & Grille appeared on "Diners, Drive-Ins, and Dives" based upon its mushroom and swiss burger (served with an entire marinated portobello mushroom cap), though I cannot seem to locate any reference to the specific episode it appeared on...perhaps it was filmed, but didn't make the final cut?
Anyway, their slogan -- have a brew with a view -- is apropos, as it is located at the south end of Ocean City, overlooking the inlet and Assateague. We shared the clam strips based upon an online review, and were not disappointed. Fresh, with a hint of saltiness, and lightly breaded. Delicious.
But the star was the burger. Served atop a fresh brioche roll, the burger is topped with locally sourced fresh vegetables. I had mine with bacon, swiss, and ranch -- and man was it good. Even if there wasn't a great view, I'd return for the clam strips and the burger!
The house margarita, however, was overly sweet. The lesson to be learned, of course, is to do what the locals do -- enjoy a BREW with a view.
Anyway, their slogan -- have a brew with a view -- is apropos, as it is located at the south end of Ocean City, overlooking the inlet and Assateague. We shared the clam strips based upon an online review, and were not disappointed. Fresh, with a hint of saltiness, and lightly breaded. Delicious.
But the star was the burger. Served atop a fresh brioche roll, the burger is topped with locally sourced fresh vegetables. I had mine with bacon, swiss, and ranch -- and man was it good. Even if there wasn't a great view, I'd return for the clam strips and the burger!
The house margarita, however, was overly sweet. The lesson to be learned, of course, is to do what the locals do -- enjoy a BREW with a view.
Waterman's (Ocean City, MD)
A well-known Ocean City seafood and fried chicken joint, we went here for a birthday dinner. I had the cream of crab soup (outstanding) and the fried chicken (thick and crispy, without being greasy) after learning of the reputation for high-quality fried chicken on the Eastern Shore of Maryland.
The all-you-can-eat meals (consumed by two at our table) looked impressive -- blue crab, boiled shrimp, fried chicken, hush puppies, and corn on the cob -- and offered a diverse array of all-you-can-eat options. I would note, however, that the cocktail sauce was frozen.
The double chocolate cake (ordered by someone else at our table) got "blah" reviews.
The all-you-can-eat meals (consumed by two at our table) looked impressive -- blue crab, boiled shrimp, fried chicken, hush puppies, and corn on the cob -- and offered a diverse array of all-you-can-eat options. I would note, however, that the cocktail sauce was frozen.
The double chocolate cake (ordered by someone else at our table) got "blah" reviews.
Saturday, July 16, 2011
Galileo III (Washington, DC)
We went to Roberto Donna's newest (and currently only) restaurant to enjoy his take on the rustic cuisine of the Piedmont area of Italy. While the food was good to outstanding -- burrata with roasted red peppers and pickled eggplant, raviolini del plin with roasted veal and prosciutto in a veal jus, brown butter sage sauce, sauteed Moulard duck breast with sour cherries and balsamic, and a chocolate-hazelnut semi freddo -- I came away questioning whether it is worth a return trip.
While the raviolini was a revelation, delicate overstuffed pasta in a sauce of impressive depth, Roberto Donna was not in the kitchen (on a Friday night!) and the main dining room never reached even half capacity. Add in the fact that the decor did not pair well with the warmth I associate with rustic Italian cuisine, and I came away conflicted.
While the raviolini was a revelation, delicate overstuffed pasta in a sauce of impressive depth, Roberto Donna was not in the kitchen (on a Friday night!) and the main dining room never reached even half capacity. Add in the fact that the decor did not pair well with the warmth I associate with rustic Italian cuisine, and I came away conflicted.
Friday, July 15, 2011
Best of DC Metropolitan Area (2011)
Inspired by the Washingtonian's "Best Of" issue, but interested in the opinions of my friends and family, I sent around an email requesting people to provide me their favorite restaurants for several categories of food.
The following list represents the results of this study. In some categories, only the winning restaurant received multiple nominations. In other categories, a number of restaurants received multiple nominations. When a restaurant received multiple nominations for "Best Of," but neither won nor finished as a runner up, that restaurant received an honorable mention commendation.
I look forward to checking out the restaurants nominated and expect to post my thoughts on those experiences on this blog. If (and when) my favorites for these categories change, I will update the same in the column on the right.
The following list represents the results of this study. In some categories, only the winning restaurant received multiple nominations. In other categories, a number of restaurants received multiple nominations. When a restaurant received multiple nominations for "Best Of," but neither won nor finished as a runner up, that restaurant received an honorable mention commendation.
- Best Deli/Sandwich: Italian Store (Runners Up: Wisemiller's and Chutzpah's (tie))
- Best Diner: Metro 29 (Runner Up: Amphora; Honorable Mentions: The Diner, Steak and Egg, Tastee Diner, Tune Inn)
- Best Brunch: Boulevard Woodgrill (Runner Up: Tabard Inn; Honorable Mentions: Birch & Barley, Blue Duck Tavern, Carlyle, Belga, Brasserie Beck)
- Best Burger: Ray's Hell Burger (Runner Up: Central; Honorable Mentions: Good Stuff Eatery, Five Guys, Morton's)
- Best Sports Bar: Crystal City Sports Pub and Carpool (tie) (Honorable Mentions: Four Courts and Cleveland Park Bar and Grill)
- Best Outdoor Bar: Sequoia (Runner Up: Cantina Marina; Honorable Mentions: Poste and Cleveland Park Bar & Grill)
- Best Cocktails: The Gibson (Runner Up: PX; Honorable Mentions: Columbia Room and The Majestic)
- Best Quintessential Bar Food: Carpool and Jay's Saloon (tie) (Honorable Mention: Dogfish Head)
- Best Food Cart: El Chilango
- Best Wings: Hard Times (Runner Up: Glory Days; Honorable Mention: Buffalo Wild Wings)
- Best Pizza: Italian Store (Runner Up: Two Amy's; Honorable Mentions: Matchbox, Fairlington Pizza, and Pizzeria Orso)
- Best Sushi: Kaz Sushi Bistro and Sushi Taro (tie) (Honorable Mentions: Sushi Ko and Tachibana)
- Best Steak: Ray's the Steaks (Runner Up: Morton's; Honorable Mentions: Acqua al 2 and Flemings)
- Best Mexican/Tex-Mex: Guajillo (Runners Up: Rio Grande, Picante and Guapo's (tie))
- Best Chinese: Peking Gourmet Inn
- Best Indian: Rasika and Tandoori Nights (tie) (Honorable Mentions: Sangam Restaurant and Jaipur (tie))
- Best Thai: Thai Square, Rein Tong, and Sawatdee (tie)
- Best Vietnamese: Pho 75, Four Sisters, and Mihn's (tie)
- Best Italian: Ristorante Tosca (Runners Up: Da Domenico, Filomena, and Dolce Vita)
- Best Seafood: BlackSalt (Runners Up: Hank's Oyster Bar and Kinkead's; Honorable Mention: Passionfish)
- Best Restaurant (Overall): Komi, Rasika, Chez Francois, Restaurant Eve, Tosca, and Central (tie)
I look forward to checking out the restaurants nominated and expect to post my thoughts on those experiences on this blog. If (and when) my favorites for these categories change, I will update the same in the column on the right.
Thursday, July 7, 2011
Guajillo (Arlington, VA)
Located on Wilson Boulevard next to Ray's Hell Burger, Guajillo is one our two "go-to" restaurants when craving Mexican and/or Tex-Mex, with Guajillo meeting our Mexican needs and Rio Grande meeting our Tex-Mex needs. But this post is about Guajillo...
The salsa at Guajillo is freshly made throughout the evening and, man, does it pack a (pleasant) kick. This place does not cater to the masses by producing mild (or flavorless) product, but rather, puts out solid Mexican standbys.
And it's one of the few places in the area that I have found to put out a delicious Mole. Having had the Mole atop chicken (the house specialty) and enchiladas, I felt compelled to try it as served atop the Flautas Mojadas. While the Mole was excellent, as usual, I think I will be returning to the chicken or enchiladas presentation in the future.
I've also heard that their tostadas are outstanding, so that's also on the list of dishes to try at Guajillo.
If you haven't been, you may be missing out on some of the best Mexican food in the area. Go now. Thank me later.
The salsa at Guajillo is freshly made throughout the evening and, man, does it pack a (pleasant) kick. This place does not cater to the masses by producing mild (or flavorless) product, but rather, puts out solid Mexican standbys.
And it's one of the few places in the area that I have found to put out a delicious Mole. Having had the Mole atop chicken (the house specialty) and enchiladas, I felt compelled to try it as served atop the Flautas Mojadas. While the Mole was excellent, as usual, I think I will be returning to the chicken or enchiladas presentation in the future.
I've also heard that their tostadas are outstanding, so that's also on the list of dishes to try at Guajillo.
If you haven't been, you may be missing out on some of the best Mexican food in the area. Go now. Thank me later.
Hollywood East Cafe (Wheaton, MD)
We went out to with some of our close friends at this highly-rated dim sum restaurant, and were not disappointed. While I'm not sure we would make a special trip to Wheaton for this dim sum (in light of the proximity of Fortune's), Hollywood East offered an incredibly diverse number of plates, including TWO separate steam carts with unique offerings.
What I liked best about Hollywood East, however, was the fact that freshly cooked vegetables, seafood, and other assorted dishes were brought around by a server (about a 15 year old kid) who would hock his fresh-from-the-kitchen food. As dim sum plates can be lukewarm after being carted around the restaurant for ten minutes, I definitely respected the importance placed on the food being hot at Hollywood East. Of the fresh from the kitchen dishes, I particularly enjoyed the fried squid with jalapenos (touted as "like calamari, only better") and the Chinese broccoli.
If we find ourselves in Wheaton during the dim sum hours, I am sure we will return.
What I liked best about Hollywood East, however, was the fact that freshly cooked vegetables, seafood, and other assorted dishes were brought around by a server (about a 15 year old kid) who would hock his fresh-from-the-kitchen food. As dim sum plates can be lukewarm after being carted around the restaurant for ten minutes, I definitely respected the importance placed on the food being hot at Hollywood East. Of the fresh from the kitchen dishes, I particularly enjoyed the fried squid with jalapenos (touted as "like calamari, only better") and the Chinese broccoli.
If we find ourselves in Wheaton during the dim sum hours, I am sure we will return.
Friday, June 24, 2011
Pho 75 (Arlington, VA)
We're currently on an Anthony Bourdain kick, which means we're currently inundated with his praises of Pho. While I've had Pho elsewhere, the broth at Pho 75 is truly savory, and the meat is delightfully tender. When I ordered mine with top sirloin and fatty brisket, our server sought to confirm that I understood that fatty brisket was, quite literally, 85% fat. I did, and it was good.
Bayou (Washington, DC)
Went here with a group of 12 for birthday drinks -- and everyone ended up ordering food. The Po Boys were outstanding, albeit a bit pricey. The food on the whole, however, was rich and delicious. Definitely worth a return trip when a hankering for the Big Easy arises...
Komi (Washington, DC)
We went to Komi for a birthday celebration dinner and came away impressed. It's no surprise that Washingtonian has rated it the best restaurant in DC for the past three years. The meal included the following dishes:
- Smoked Trout Caviar Brioche;
- Duo of Crudo (Kingfish and Scottish Salmon);
- Scallops Two Ways;
- Fried Artichoke with Garlic Puree;
- Egg Raviolo;
- "Spanikopita" (liquid on the inside);
- Half Smoke on Brioche with Tomato Chutney;
- Foie Gras with Fava Puree;
- Tagliatelli with Salt Cod and Caperberries;
- Roast Suckling Pig;
- Meyer Lemon Tartlette;
- Rhubarb Ginger Sorbet; and
- Greek Donut with Cream and Blueberries.
Monday, April 18, 2011
Hank's Fourth Annual Oyster Fest
On a rainy Saturday in April, what better way to spend the day than inside slurping down high-quality, freshly shucked bivalves?!?! Top it off with a nice selection of beer (think Troegs, Allagash, and Brooklyn Brown Ale) and various fried foods (Old Bay fries, buttermilk onion rings, and fried oysters), it would be fair to assume that we will be returning for years to come.
Now if we could just convince a few friends to join us in our passion for oysters...
Now if we could just convince a few friends to join us in our passion for oysters...
Friday, April 8, 2011
Pupatella (Arlington, VA)
I'd heard about the food cart in Ballston, but never made it. This past Friday, Emily and I decided to experience our first Pupatella pizzas. What have I been waiting for?!?!?
The most obvious comparison is to Orso, given that both put out classic DOC Margherita pizzas. Pupatella's dough is chewier and saltier and Pupatella offers a more generous serving of buffalo mozzarella. The two tomato sauces are different, but both seem fresh and flavorful; Pupatella touts their sauce as authentic, as it is neither cooked nor aggressively seasoned. I don't know how pizza tastes in Naples, but Pupatella (and Orso) certainly leave me wanting to experience it first hand.
While I'm not sure about the goofy hats the pizzaiolo wear at Pupatella, I did like their proximity to the diners and the ability to see the pizzas cranked out.
Though not a classic Neapolitan pizza pie, I'll be interested in sampling their white sauce pie on my next trip (if I can talk myself of getting another Real Margherita).
CONCLUSIONS
Food: 9/10
Service: 3/5
Errata: 3/5
Total: 15/20
$$
The most obvious comparison is to Orso, given that both put out classic DOC Margherita pizzas. Pupatella's dough is chewier and saltier and Pupatella offers a more generous serving of buffalo mozzarella. The two tomato sauces are different, but both seem fresh and flavorful; Pupatella touts their sauce as authentic, as it is neither cooked nor aggressively seasoned. I don't know how pizza tastes in Naples, but Pupatella (and Orso) certainly leave me wanting to experience it first hand.
While I'm not sure about the goofy hats the pizzaiolo wear at Pupatella, I did like their proximity to the diners and the ability to see the pizzas cranked out.
Though not a classic Neapolitan pizza pie, I'll be interested in sampling their white sauce pie on my next trip (if I can talk myself of getting another Real Margherita).
CONCLUSIONS
Food: 9/10
Service: 3/5
Errata: 3/5
Total: 15/20
$$
Da Domenico (Vienna, VA)
Having driven by it for 20+ years, I wish I had gone to Da Domenico sooner. While the food appears to be classic Italian (I couldn't be regionally specific), the service takes its page out of Europe; that is, professional servers who will do anything but rush your lunch (even if you are in a rush!!!).
After reviewing the entire menu, I settled on the veal cannelloni. Not only is cannelloni one of my favorite pasta dishes, I love veal -- and Da Domenico's veal chop is touted as the best in DC. I figured their ground veal must be of a similar quality. I was not disappointed.
The cannelloni, stuffed with delicately flavored ground veal and spinach, is dressed with a thick gravy (and some cream sauce, just to kick it up a notch). I cannot remember enjoying cannelloni any more than I did at Da Domenico, and it's an absolute certainty that I will be returning.
CONCLUSIONS
Food: 9/10
Service: 5/5
Errata: 3/5
Total: 17/20
$$/$$$
After reviewing the entire menu, I settled on the veal cannelloni. Not only is cannelloni one of my favorite pasta dishes, I love veal -- and Da Domenico's veal chop is touted as the best in DC. I figured their ground veal must be of a similar quality. I was not disappointed.
The cannelloni, stuffed with delicately flavored ground veal and spinach, is dressed with a thick gravy (and some cream sauce, just to kick it up a notch). I cannot remember enjoying cannelloni any more than I did at Da Domenico, and it's an absolute certainty that I will be returning.
CONCLUSIONS
Food: 9/10
Service: 5/5
Errata: 3/5
Total: 17/20
$$/$$$
Comet Ping Pong (Washington, DC)
We've been talking about this place for a while, but have always treated the distance as an excuse to making our first trip. We won't be making that excuse in the future.
I ordered their specialty, The Philly. A calzone loaded with house roasted pork, garlic, red pepper, grilled broccoli rabe, and provolone cheese, this dish brought back memories of the delicious pork sandwich at Tony Luke's in Philly. I'll be returning.
One other note: Comet Ping Pong uses buffalo mozzarella cheese as their standard pizza cheese. This results in Comet Ping Pong getting automatic bonus points in my book.
Oh, and they have Lagunitas IPA on draft. This is a good thing.
CONCLUSIONS
Food: 8/10
Service: 4/5
Errata: 4/5
Total: 16/20
$
I ordered their specialty, The Philly. A calzone loaded with house roasted pork, garlic, red pepper, grilled broccoli rabe, and provolone cheese, this dish brought back memories of the delicious pork sandwich at Tony Luke's in Philly. I'll be returning.
One other note: Comet Ping Pong uses buffalo mozzarella cheese as their standard pizza cheese. This results in Comet Ping Pong getting automatic bonus points in my book.
Oh, and they have Lagunitas IPA on draft. This is a good thing.
CONCLUSIONS
Food: 8/10
Service: 4/5
Errata: 4/5
Total: 16/20
$
Pizzeria Orso (Falls Church, VA)
Following a seminar my firm gave at one of our client's offices, several of the associates -- at my suggestion -- hit up Pizzeria Orso to take advantage of their lunch special: $10 for their Margherita DOC pizza and a soda.
Orso lives up to its reputation. When it comes to comparing Margherita pizza, Orso's dough is distinctive in that it is a little drier than others, resulting in a crisper crust. Also distinguishing Orso is the scent of their Margherita pizza. Inhale deeply and the subtle scent of ganja sweetly wafts about.
Since the first trip, Emily and I have returned on several occasions and enjoyed the pizza every time. While we have also sampled some of Orso's appetizers, these have been disappointing.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 4/5
Total: 15/20
$$
Orso lives up to its reputation. When it comes to comparing Margherita pizza, Orso's dough is distinctive in that it is a little drier than others, resulting in a crisper crust. Also distinguishing Orso is the scent of their Margherita pizza. Inhale deeply and the subtle scent of ganja sweetly wafts about.
Since the first trip, Emily and I have returned on several occasions and enjoyed the pizza every time. While we have also sampled some of Orso's appetizers, these have been disappointing.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 4/5
Total: 15/20
$$
Sunday, March 6, 2011
Acqua Al 2 (Washington, DC)
THE MEAL
Appetizer: Burrata di Buffala
Entree: Topini al Radicchio Rosso (with our house tomato sauce, Italian red cabbage, mascarpone cheese and Parmesan cheese)
THOUGHTS
We went to Acqua Al 2 -- located adjacent to Eastern Market -- for a friend's birthday dinner. Ordinarily, servers struggle with tables of 10+ people, but I felt that our server paid close attention to our needs and accommodated my dining companion's dietary restrictions readily and graciously.
My dining companion and I began the meal with the homemade burrata di buffala, a delicate ball of mozzarella that, when cut, spreads like smooth butter. Served with a touch of honey and citrus wedges, I found the burrata to be a revelation. While I've always heard of burrata, I'd never enjoyed the pleasure until now. Needless to say, based upon Acqua's version, I will be making every effort to make burrata a larger part of my life in the future.
After the burrata, I selected the topini di radicchio rosso, a gnocchi-like pasta. While the gnocchi was a touch heavy (as opposed to light and pillowy), the sauce was rich and succulent, with tremendous depth of flavor. The sauce exemplified my understanding of the umami flavor profile, and gives me optimism that -- with a different pasta -- Acqua Al 2 could really deliver the goods.
Set in an upscale, but warm, building, Acqua Al 2 nicely balanced the formality of a nice dinner out with the hominess one expects from an Italian restaurant. I look forward to my return trip and to Acqua Al 2 improving upon my first experience.
CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$
Appetizer: Burrata di Buffala
Entree: Topini al Radicchio Rosso (with our house tomato sauce, Italian red cabbage, mascarpone cheese and Parmesan cheese)
THOUGHTS
We went to Acqua Al 2 -- located adjacent to Eastern Market -- for a friend's birthday dinner. Ordinarily, servers struggle with tables of 10+ people, but I felt that our server paid close attention to our needs and accommodated my dining companion's dietary restrictions readily and graciously.
My dining companion and I began the meal with the homemade burrata di buffala, a delicate ball of mozzarella that, when cut, spreads like smooth butter. Served with a touch of honey and citrus wedges, I found the burrata to be a revelation. While I've always heard of burrata, I'd never enjoyed the pleasure until now. Needless to say, based upon Acqua's version, I will be making every effort to make burrata a larger part of my life in the future.
After the burrata, I selected the topini di radicchio rosso, a gnocchi-like pasta. While the gnocchi was a touch heavy (as opposed to light and pillowy), the sauce was rich and succulent, with tremendous depth of flavor. The sauce exemplified my understanding of the umami flavor profile, and gives me optimism that -- with a different pasta -- Acqua Al 2 could really deliver the goods.
Set in an upscale, but warm, building, Acqua Al 2 nicely balanced the formality of a nice dinner out with the hominess one expects from an Italian restaurant. I look forward to my return trip and to Acqua Al 2 improving upon my first experience.
CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$
The Wine Kitchen (Leesburg, VA)
THE MEAL
Appetizer: Beet Salad (tangerines, roasted almonds, baby greens, goat cheese vinaigrette)
Entree: Short Rib Tacos; Espresso Rubbed Pork Chop (Brussels sprouts and bacon sweet potato spaetzle, cherry sauce)
THOUGHTS
We ventured out to Leesburg on a Wednesday evening with a Living Social coupon in hand, ready to sample the the farm-fresh food and wines offered at The Wine Kitchen. Any restaurant known as "The" Wine Kitchen must know that, comparatively, it is at the pinnacle of its genre. Call it a quiet confidence.
We began our meal with the Beet Salad. I find myself becoming more and more enamored with beets, and The Wine Kitchen dressed their beets nicely with a light and citrusy goat cheese vinaigrette. With the burst of the tangerine and the light nuttiness of the roasted almonds, I thoroughly enjoyed our choice of salad to begin the meal.
For my entree, I selected the Wednesday night special: Short Rib Tacos. Touted as being entirely homemade, The Wine Kitchen's short ribs were tender, albeit drier and less fatty than most short ribs I've ever had. I assume that The Wine Kitchen hand sorts out the fattier portions of the short rib, leaving the meatiest and most flavorful selections of meat. The Wine Kitchen then kicks the Short Rib Tacos up a notch with a homemade queso fresco drizzle and an ample portion of an avocado sauce (thinner than a guac). Wrap it all up in a homemade corn tortilla and I would certainly be happy to return to The Wine Kitchen on a Wednesday evening.
It bears noting, however, that I would be happy to return to The Wine Kitchen on almost any evening, given my first experience there. My dining companion ordered the Espresso Rubbed Pork Chops. I was fortunate enough to have two bites (with the sweet and sour cherry compote marrying flawlessly with the thick-cut pork chop), and a couple of moments gnawing on the bone. Yes, gnawing.
Not only did the food impress, but the atmosphere struck a nice balance between contemporary American food and intimate wine bar. Throw in an excellent wine list (with over thirty wines offered by the glass), and I'm sure I'll be back.
CONCLUSIONS
Food: 8.5/10
Service: 4/5
Errata: 4/5
Total: 16.5/20
$$
Appetizer: Beet Salad (tangerines, roasted almonds, baby greens, goat cheese vinaigrette)
Entree: Short Rib Tacos; Espresso Rubbed Pork Chop (Brussels sprouts and bacon sweet potato spaetzle, cherry sauce)
THOUGHTS
We ventured out to Leesburg on a Wednesday evening with a Living Social coupon in hand, ready to sample the the farm-fresh food and wines offered at The Wine Kitchen. Any restaurant known as "The" Wine Kitchen must know that, comparatively, it is at the pinnacle of its genre. Call it a quiet confidence.
We began our meal with the Beet Salad. I find myself becoming more and more enamored with beets, and The Wine Kitchen dressed their beets nicely with a light and citrusy goat cheese vinaigrette. With the burst of the tangerine and the light nuttiness of the roasted almonds, I thoroughly enjoyed our choice of salad to begin the meal.
For my entree, I selected the Wednesday night special: Short Rib Tacos. Touted as being entirely homemade, The Wine Kitchen's short ribs were tender, albeit drier and less fatty than most short ribs I've ever had. I assume that The Wine Kitchen hand sorts out the fattier portions of the short rib, leaving the meatiest and most flavorful selections of meat. The Wine Kitchen then kicks the Short Rib Tacos up a notch with a homemade queso fresco drizzle and an ample portion of an avocado sauce (thinner than a guac). Wrap it all up in a homemade corn tortilla and I would certainly be happy to return to The Wine Kitchen on a Wednesday evening.
It bears noting, however, that I would be happy to return to The Wine Kitchen on almost any evening, given my first experience there. My dining companion ordered the Espresso Rubbed Pork Chops. I was fortunate enough to have two bites (with the sweet and sour cherry compote marrying flawlessly with the thick-cut pork chop), and a couple of moments gnawing on the bone. Yes, gnawing.
Not only did the food impress, but the atmosphere struck a nice balance between contemporary American food and intimate wine bar. Throw in an excellent wine list (with over thirty wines offered by the glass), and I'm sure I'll be back.
CONCLUSIONS
Food: 8.5/10
Service: 4/5
Errata: 4/5
Total: 16.5/20
$$
Eventide (Arlington, VA)
THE MEAL
Appetizers: Beer Steamed Mussels (Pound of Prince Edward Island mussels steamed with ancho chilies, citrus, and soppressata); Foie Gras Mousse (Fig Compote, Mulled Wine Syrup, Pumpernickel Toast); Virginia Bison Tartare (Cranberry Mustard, Aji Amarillo Aioli, Capers, Cornichons, Crostini)
Entrees: Bell & Evans Chicken and Waffles (Buttermilk brined leg, pecan waffles, maple sage jus); Grilled Compart Farms Pork Tenderloin (Bacon-braised Savoy cabbage, chestnut puree, apricots, crispy shredded pork shank); Lobster and Winter Squash Gnocchi (Maitake mushrooms, cherry tomatoes, sage, baby arugula, lobster/sage butter)
Desserts: Brioche Bread Pudding (Candied walnuts, rum raisin ice cream); Meyer Lemon Tart (Graham cracker crust, lemon zest, blood orange, coconut whipped cream)
THOUGHTS
I went to Eventide three times over the course of one month, having three Living Social coupons to used by a March 3, 2011 deadline. This post reports on all three meals.
On the first trip to Eventide, my companion and I ate in the bar area, which maintains a separate menu from the main dining room's menu. After sharing the beer steamed mussels (which were wildly unspectacular, except for the grilled bread), I splurged on the chicken and waffles. It was worth it. The fried chicken was out-of-this-world good, with a nice crunchy exterior and moist meaty interior. The pecan waffle paired nicely with the chicken, mimicking the crunchy exterior and chewy interior. But it was the maple sage jus that put the dish over the top. A cross between maple syrup and a thin sage gravy, I have thought back to the jus on more than one occasion since the meal. While not an everyday type dish, I know that I'll be back to enjoy this dish again (and again and again...).
On the second trip to Eventide, my parents and I enjoyed a wonderful dinner in the main dining room. I began my meal with the Foie Gras Mousse, which came in the form of two large footballesque forms. Given the richness of foie, I found the serving-size of the foie off-putting. But the blend with the fig compote and the pumpernickel worked well together. I followed the foie with the pork tenderloin. Served atop a chestnut puree and with succulent crispy shredded pork shank (adding texture to the dish), the perfectly cooked pork tenderloin really worked as a complete dish. I concluded my meal with the brioche bread pudding. Now, I love me some bread pudding. And Eventide hit a real homerun with this dessert, with the sweet brioche married flawlessly with the savory rum raisin ice cream.
I returned to Eventide for a third time, returning again to the main dining room. We began the meal by sharing the Virginia Bison Tartare. Although nicely seasoned, the portion size -- like the foie gras mousse -- was too much. Perhaps the lesson to be learned is that Eventide's appetizers should be shared. I followed the tartare with the lobster gnocchi. While a fine dish, the gnocchi was not particularly memorable and the lobster was a touch overcooked. I finished the meal off with the meyer lemon tart. While I debated between the bread pudding and the lemon tart on my first trip, my instincts to go with the bread pudding were correct. While fine, the lemon tart left me wishing that the crust was a bit thicker and the whipped cream a little more coconutty.
CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$
Appetizers: Beer Steamed Mussels (Pound of Prince Edward Island mussels steamed with ancho chilies, citrus, and soppressata); Foie Gras Mousse (Fig Compote, Mulled Wine Syrup, Pumpernickel Toast); Virginia Bison Tartare (Cranberry Mustard, Aji Amarillo Aioli, Capers, Cornichons, Crostini)
Entrees: Bell & Evans Chicken and Waffles (Buttermilk brined leg, pecan waffles, maple sage jus); Grilled Compart Farms Pork Tenderloin (Bacon-braised Savoy cabbage, chestnut puree, apricots, crispy shredded pork shank); Lobster and Winter Squash Gnocchi (Maitake mushrooms, cherry tomatoes, sage, baby arugula, lobster/sage butter)
Desserts: Brioche Bread Pudding (Candied walnuts, rum raisin ice cream); Meyer Lemon Tart (Graham cracker crust, lemon zest, blood orange, coconut whipped cream)
THOUGHTS
I went to Eventide three times over the course of one month, having three Living Social coupons to used by a March 3, 2011 deadline. This post reports on all three meals.
On the first trip to Eventide, my companion and I ate in the bar area, which maintains a separate menu from the main dining room's menu. After sharing the beer steamed mussels (which were wildly unspectacular, except for the grilled bread), I splurged on the chicken and waffles. It was worth it. The fried chicken was out-of-this-world good, with a nice crunchy exterior and moist meaty interior. The pecan waffle paired nicely with the chicken, mimicking the crunchy exterior and chewy interior. But it was the maple sage jus that put the dish over the top. A cross between maple syrup and a thin sage gravy, I have thought back to the jus on more than one occasion since the meal. While not an everyday type dish, I know that I'll be back to enjoy this dish again (and again and again...).
On the second trip to Eventide, my parents and I enjoyed a wonderful dinner in the main dining room. I began my meal with the Foie Gras Mousse, which came in the form of two large footballesque forms. Given the richness of foie, I found the serving-size of the foie off-putting. But the blend with the fig compote and the pumpernickel worked well together. I followed the foie with the pork tenderloin. Served atop a chestnut puree and with succulent crispy shredded pork shank (adding texture to the dish), the perfectly cooked pork tenderloin really worked as a complete dish. I concluded my meal with the brioche bread pudding. Now, I love me some bread pudding. And Eventide hit a real homerun with this dessert, with the sweet brioche married flawlessly with the savory rum raisin ice cream.
I returned to Eventide for a third time, returning again to the main dining room. We began the meal by sharing the Virginia Bison Tartare. Although nicely seasoned, the portion size -- like the foie gras mousse -- was too much. Perhaps the lesson to be learned is that Eventide's appetizers should be shared. I followed the tartare with the lobster gnocchi. While a fine dish, the gnocchi was not particularly memorable and the lobster was a touch overcooked. I finished the meal off with the meyer lemon tart. While I debated between the bread pudding and the lemon tart on my first trip, my instincts to go with the bread pudding were correct. While fine, the lemon tart left me wishing that the crust was a bit thicker and the whipped cream a little more coconutty.
CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$
Tuesday, February 15, 2011
Farrah Olivia (Arlington, VA)
THE MEAL
Wine: Kung Fu Girl Riesling 2009
First Courses: Young Beets (with arugula, sweet almonds, fennel lemonade, and gorgonzola); Tender Beef Tartare (with mustard "yolk," caper, berbere sauce)
Second Courses: Vanilla Poached Lobster (with butternut squash tortelloni, lobster bisque, and pancetta foam); Diver Scallop (with bacon powder)
Third Courses: Lemongrass Cured Duck Breast (with gingered sprouts, fo-mole, and foie gras); Tandoori Spiced Salmon (with fermented yucca couscous and shrimp essence)
Fourth Courses: Filet of Beef (with porcini raviolo, roasted grape wine, and foie butter)
THOUGHTS
For Valentine's Day 2011, I made reservations at Farrah Olivia. Formerly located in Alexandria and routinely rated as a Top 20 restaurant by Washingtonian, I had never been before; however, Chef Morou's reputation (beating Bobby Flay on Iron Chef) and beautiful food (see the restaurant's website) precede him.
The menu provides options for a 3 course meal, a 4 course meal, or a 5 course meal. After ordering our wine, our server (who reminded me, bizarrely, of Mr. Magoo) brought out Chef Morou's amuse bouche for the evening: an oyster with a sweet yuzu-based broth and a vegetable empanada. As we considered our dining options, the amuse bouche was a lovely start to the meal.
I began my meal with the Young Beets, served with arugula, gorgonzola, almonds, and apples atop a fennel lemonade vinagrette. The vinaigrette, a vibrant seafoam greenish-blue, provided an abstract canvas upon which the other ingredients were artfully arranged. While I did not want to destroy this work of art, I found it in me to eat the entire plate -- a light and refreshing start to the meal.
For my second course, I ordered the Vanilla Poached Lobster. Chef Morou served this course in a deep bowl, with layers of flavor: a base of lobster bisque, a large (almost donut-sized) butternut squash tortelloni resting atop the lobster bisque, two hunks of vanilla-poached lobster claw resting on the tortelloni, and topped with a pancetta foam. While all of the flavors married well together, the sweetness of the butternut squash and vanilla-poached lobster was the star of this dish (balanced nicely against the richness of the lobster and creaminess of the lobster bisque). I immediately announced that I would have been happy have that course four times during the course of the evening.
While I did not anticipate it, my third course -- the Lemongrass Cured Duck Breast -- was even better than the Vanilla Poached Lobster. Cooked to a lovely medium rare, the tender and succulent slivers of duck was served with a "Fo-Mole" sauce (a spiced chocolate-esque puree) and what I would describe as a "truffle" of foie gras. This immediately jumps into the discussion for best dish I've ever eaten. And, as a finishing touch, this course was served with "gingered" brussel sprouts which had a pleasant sweet and spicy Asian undertone to the flavor.
For my fourth course, I ordered the Filet of Beef. Served with a rich and luxurious roasted grape wine sauce, atop a porcini mushroom raviolo, the plate was pleasing to the eye. And, resting astride the edge of the plate, a palette of Foie Butter rested on one side and a dusting of (what I would describe as) five-spice on the other side. While not as outstanding as the duck, the beef was a pleasant course with which to end the meal.
Given the various techniques employed by Chef Morou, I would be remiss if I didn't mention (albeit briefly) my companion's meal. She began with the Tender Beef Tartare. Served Stonehenge style (i.e., served in two towers with a lintel), Chef Morou served the tartare with four options. The most interesting was the mustard "yolk" (mustard chemically bound to appear like an egg yolk), but the best option (of those I tried) was the spices (which included curry). Certainly, a playful and unique take on tartare.
For her second course, my companion had the Diver Scallop. Due to a milk allergy, she couldn't have it with the "melon seed milk" described on the menu; however, they prepared the scallop beautifully with a cool bacon powder. For her third course, she had the salmon. Again, it looked beautiful, although my companion indicated that the duck was her preferred dish of the evening as well.
While my companion repeatedly noticed that Chef Morou's dishes were sweet (or emphasized the sweetness of the ingredients), I found his cooking style to be pleasing to my palette. Colorful, flavorful, playful, and imaginative, I would highly recommend a return visit to Farrah Olivia.
CONCLUSIONS
Food: 10/10
Service: 3.5/5
Errata: 4/5
Total: 17.5/20
$$$$
Wine: Kung Fu Girl Riesling 2009
First Courses: Young Beets (with arugula, sweet almonds, fennel lemonade, and gorgonzola); Tender Beef Tartare (with mustard "yolk," caper, berbere sauce)
Second Courses: Vanilla Poached Lobster (with butternut squash tortelloni, lobster bisque, and pancetta foam); Diver Scallop (with bacon powder)
Third Courses: Lemongrass Cured Duck Breast (with gingered sprouts, fo-mole, and foie gras); Tandoori Spiced Salmon (with fermented yucca couscous and shrimp essence)
Fourth Courses: Filet of Beef (with porcini raviolo, roasted grape wine, and foie butter)
THOUGHTS
For Valentine's Day 2011, I made reservations at Farrah Olivia. Formerly located in Alexandria and routinely rated as a Top 20 restaurant by Washingtonian, I had never been before; however, Chef Morou's reputation (beating Bobby Flay on Iron Chef) and beautiful food (see the restaurant's website) precede him.
The menu provides options for a 3 course meal, a 4 course meal, or a 5 course meal. After ordering our wine, our server (who reminded me, bizarrely, of Mr. Magoo) brought out Chef Morou's amuse bouche for the evening: an oyster with a sweet yuzu-based broth and a vegetable empanada. As we considered our dining options, the amuse bouche was a lovely start to the meal.
I began my meal with the Young Beets, served with arugula, gorgonzola, almonds, and apples atop a fennel lemonade vinagrette. The vinaigrette, a vibrant seafoam greenish-blue, provided an abstract canvas upon which the other ingredients were artfully arranged. While I did not want to destroy this work of art, I found it in me to eat the entire plate -- a light and refreshing start to the meal.
For my second course, I ordered the Vanilla Poached Lobster. Chef Morou served this course in a deep bowl, with layers of flavor: a base of lobster bisque, a large (almost donut-sized) butternut squash tortelloni resting atop the lobster bisque, two hunks of vanilla-poached lobster claw resting on the tortelloni, and topped with a pancetta foam. While all of the flavors married well together, the sweetness of the butternut squash and vanilla-poached lobster was the star of this dish (balanced nicely against the richness of the lobster and creaminess of the lobster bisque). I immediately announced that I would have been happy have that course four times during the course of the evening.
While I did not anticipate it, my third course -- the Lemongrass Cured Duck Breast -- was even better than the Vanilla Poached Lobster. Cooked to a lovely medium rare, the tender and succulent slivers of duck was served with a "Fo-Mole" sauce (a spiced chocolate-esque puree) and what I would describe as a "truffle" of foie gras. This immediately jumps into the discussion for best dish I've ever eaten. And, as a finishing touch, this course was served with "gingered" brussel sprouts which had a pleasant sweet and spicy Asian undertone to the flavor.
For my fourth course, I ordered the Filet of Beef. Served with a rich and luxurious roasted grape wine sauce, atop a porcini mushroom raviolo, the plate was pleasing to the eye. And, resting astride the edge of the plate, a palette of Foie Butter rested on one side and a dusting of (what I would describe as) five-spice on the other side. While not as outstanding as the duck, the beef was a pleasant course with which to end the meal.
Given the various techniques employed by Chef Morou, I would be remiss if I didn't mention (albeit briefly) my companion's meal. She began with the Tender Beef Tartare. Served Stonehenge style (i.e., served in two towers with a lintel), Chef Morou served the tartare with four options. The most interesting was the mustard "yolk" (mustard chemically bound to appear like an egg yolk), but the best option (of those I tried) was the spices (which included curry). Certainly, a playful and unique take on tartare.
For her second course, my companion had the Diver Scallop. Due to a milk allergy, she couldn't have it with the "melon seed milk" described on the menu; however, they prepared the scallop beautifully with a cool bacon powder. For her third course, she had the salmon. Again, it looked beautiful, although my companion indicated that the duck was her preferred dish of the evening as well.
While my companion repeatedly noticed that Chef Morou's dishes were sweet (or emphasized the sweetness of the ingredients), I found his cooking style to be pleasing to my palette. Colorful, flavorful, playful, and imaginative, I would highly recommend a return visit to Farrah Olivia.
CONCLUSIONS
Food: 10/10
Service: 3.5/5
Errata: 4/5
Total: 17.5/20
$$$$
Sunday, February 13, 2011
BRABO Tasting Room (Alexandria, VA)
THE MEAL
"Wild Mushrooms" Wood Fired Tart (with bacon and goat cheese)
"Braised Pork Belly" Wood Fired Tart (with roasted poblano, pickled red onion, and goat cheese)
THOUGHTS
We stumbled into BRABO Tasting Room on a whim, mostly because we were swinging by the Butcher's Board to seek what food products they carried (specifically, to determine whether they carried lardo). The Tasting Room is one of Robert Wiedmaier's three establishments in Alexandria, the casual bistro/trattoria option.
We opted to share two of the wood fired tarts (read: pizzas). The first, "Wild Mushrooms," was nicely flavored, albeit unimaginative. As I commented during lunch, I have come to expect the exceptional or unique when ordering non-traditional pizzas...and Wild Mushrooms disappointed. Nonetheless, the Wild Mushrooms provided an opportunity to evaluate the "tart" dough...and the dough really works at the Tasting Room. Thin and chewy, the Tasting Room delivered a dough that "crunched-up" nicely and provided a wonderful base for a pizza.
The "Braised Pork Belly," using the same delightful dough, epitomized the imagination that I expect when ordering such a specialty pizza. The braised pork belly had a more delicate/subtle flavor than other pork bellies I've enjoyed, with a tenderness similar to a braised short rib. Just goes to show that braising meat can produce magical results. In my opinion, though, what made the pizza was the roasted poblano. Adding smokiness and spice, the roasted poblano elevated this "wood fired tart" to something special. Throw on some cilantro and red onion, and this "tart" really worked it.
While the food was flavorful and fresh, I do not think I would return to the Tasting Room if the only option were the wood fired tarts. There are a number of pizza joints in the area which are producing pizzas better than those at The Tasting Room.
CONCLUSIONS
Food: 7/10
Service: 3/5
Errata: 3/5
Total: 13/20
$$
"Wild Mushrooms" Wood Fired Tart (with bacon and goat cheese)
"Braised Pork Belly" Wood Fired Tart (with roasted poblano, pickled red onion, and goat cheese)
THOUGHTS
We stumbled into BRABO Tasting Room on a whim, mostly because we were swinging by the Butcher's Board to seek what food products they carried (specifically, to determine whether they carried lardo). The Tasting Room is one of Robert Wiedmaier's three establishments in Alexandria, the casual bistro/trattoria option.
We opted to share two of the wood fired tarts (read: pizzas). The first, "Wild Mushrooms," was nicely flavored, albeit unimaginative. As I commented during lunch, I have come to expect the exceptional or unique when ordering non-traditional pizzas...and Wild Mushrooms disappointed. Nonetheless, the Wild Mushrooms provided an opportunity to evaluate the "tart" dough...and the dough really works at the Tasting Room. Thin and chewy, the Tasting Room delivered a dough that "crunched-up" nicely and provided a wonderful base for a pizza.
The "Braised Pork Belly," using the same delightful dough, epitomized the imagination that I expect when ordering such a specialty pizza. The braised pork belly had a more delicate/subtle flavor than other pork bellies I've enjoyed, with a tenderness similar to a braised short rib. Just goes to show that braising meat can produce magical results. In my opinion, though, what made the pizza was the roasted poblano. Adding smokiness and spice, the roasted poblano elevated this "wood fired tart" to something special. Throw on some cilantro and red onion, and this "tart" really worked it.
While the food was flavorful and fresh, I do not think I would return to the Tasting Room if the only option were the wood fired tarts. There are a number of pizza joints in the area which are producing pizzas better than those at The Tasting Room.
CONCLUSIONS
Food: 7/10
Service: 3/5
Errata: 3/5
Total: 13/20
$$
Hank's Oyster Bar (Alexandria, VA)
THE MEAL
Drink: Clos de la Fontaine (2007), Muscadet
Oysters: New Point Comfort (Va.), Dragon Creek (Va.), Hama Hama (Wa.), Naked Cowboy (Wa.)
Dessert: Key Lime Pie
THOUGHTS
We've been talking about hitting up Hank's for a while now, but did not make it there until now. We showed up at about 7:45 pm, got our name on the waiting list (having failed to call ahead), and were directed to the bar at Vermillion (as the bar at Hank's didn't have any room).
While this isn't a review of Vermillion, I would note that they do have a nice selection of beer on draught, including Stone IPA (which I selected). The barkeep also provided a sample of Founder's Red Rye, which would be worth a second sample given anther opportunity. About half way through our drinks, Hank's called to let us know that our table was ready.
Hank's is a long, narrow restaurant, effectively divided into a front room and a back room by the bar. Given the comings-and-goings of people and the size of the front room, fortunately they sat us in the back room.
We began the evening by ordering a bottle of Muscadet. While I enjoyed the Muscadet (as a pleasant compliment to the oysters we would have), Hank's carries a reasonably priced wine list with several interesting options.
For dinner, we each ordered a dozen oysters from approximately eight options on the chalkboard (which changes from day-to-day based upon the oysters on site). Being somewhat of a locavore, I ordered the two Virginia oysters on the menu: the New Point Comforts and the Witch Ducks. Of course, they were out of the Witch Ducks, so they suggested Dragon Creek oysters (also from Virginia, but not on the chalkboard). The fact that I was already going "off-menu" on my first trip brought me great satisfaction.
The New Point Comforts were mild in flavor, but delicious. Having had New Point's on several occasions, I knew that I was getting myself into something good. The Dragon Creek's, however, were new to me. What distinguished the Dragon Creek's were the depth of the shell (and relatively small diameter), but, man, were they flavorful. After confirming that the Dragon Creek's were procured directly from a small oyster farmer, I couldn't help but order another half dozen to round out the evening. For what it's worth, my companion shared that the Dragon Creek's were also her favorite oysters of the evening.
My companion ordered the Hama Hama's and the Naked Cowboys, both from Washington State. Both the Hama Hama's and the Naked Cowboys appeared darker in color than the two Virginia oysters (which I found a little off-putting); however, the flavor on both was delightful. I found the Hama Hama's particularly on-point, what with the classic cucumber aftertaste associated with Washington State oysters.
At the conclusion of the meal, I couldn't help but order a slice of the Key Lime Pie. Having seen a piece as we walked to our table, I knew this would be a delightful way to finish the meal. I was not disappointed. With a buttery graham cracker crust and a homemade whipped cream topping, this was an outstanding example of an American tradition.
At the end of the meal, our server brought us a little ramekin filled with shards of dark chocolate. This finishing touch added to my already positive feelings about Hank's. Needless to say, I hope to return. Soon.
CONCLUSIONS
Food: 9/10
Service: 4/5
Errata: 5/5
Total: 18/20
$$
Drink: Clos de la Fontaine (2007), Muscadet
Oysters: New Point Comfort (Va.), Dragon Creek (Va.), Hama Hama (Wa.), Naked Cowboy (Wa.)
Dessert: Key Lime Pie
THOUGHTS
We've been talking about hitting up Hank's for a while now, but did not make it there until now. We showed up at about 7:45 pm, got our name on the waiting list (having failed to call ahead), and were directed to the bar at Vermillion (as the bar at Hank's didn't have any room).
While this isn't a review of Vermillion, I would note that they do have a nice selection of beer on draught, including Stone IPA (which I selected). The barkeep also provided a sample of Founder's Red Rye, which would be worth a second sample given anther opportunity. About half way through our drinks, Hank's called to let us know that our table was ready.
Hank's is a long, narrow restaurant, effectively divided into a front room and a back room by the bar. Given the comings-and-goings of people and the size of the front room, fortunately they sat us in the back room.
We began the evening by ordering a bottle of Muscadet. While I enjoyed the Muscadet (as a pleasant compliment to the oysters we would have), Hank's carries a reasonably priced wine list with several interesting options.
For dinner, we each ordered a dozen oysters from approximately eight options on the chalkboard (which changes from day-to-day based upon the oysters on site). Being somewhat of a locavore, I ordered the two Virginia oysters on the menu: the New Point Comforts and the Witch Ducks. Of course, they were out of the Witch Ducks, so they suggested Dragon Creek oysters (also from Virginia, but not on the chalkboard). The fact that I was already going "off-menu" on my first trip brought me great satisfaction.
The New Point Comforts were mild in flavor, but delicious. Having had New Point's on several occasions, I knew that I was getting myself into something good. The Dragon Creek's, however, were new to me. What distinguished the Dragon Creek's were the depth of the shell (and relatively small diameter), but, man, were they flavorful. After confirming that the Dragon Creek's were procured directly from a small oyster farmer, I couldn't help but order another half dozen to round out the evening. For what it's worth, my companion shared that the Dragon Creek's were also her favorite oysters of the evening.
My companion ordered the Hama Hama's and the Naked Cowboys, both from Washington State. Both the Hama Hama's and the Naked Cowboys appeared darker in color than the two Virginia oysters (which I found a little off-putting); however, the flavor on both was delightful. I found the Hama Hama's particularly on-point, what with the classic cucumber aftertaste associated with Washington State oysters.
At the conclusion of the meal, I couldn't help but order a slice of the Key Lime Pie. Having seen a piece as we walked to our table, I knew this would be a delightful way to finish the meal. I was not disappointed. With a buttery graham cracker crust and a homemade whipped cream topping, this was an outstanding example of an American tradition.
At the end of the meal, our server brought us a little ramekin filled with shards of dark chocolate. This finishing touch added to my already positive feelings about Hank's. Needless to say, I hope to return. Soon.
CONCLUSIONS
Food: 9/10
Service: 4/5
Errata: 5/5
Total: 18/20
$$
The Warehouse Bar & Grill (Alexandria, VA)
THE MEAL
Drink: Domaine de Guerande, Muscadet de Savre et Maine (2007)
Soups: She Crab Soup, Red Seafood Chowder
Appetizer: Crawfish & Shrimp Beignets
Entree: Seafood Omelette
THOUGHTS
Before spending the day and evening in Old Town Alexandria, we had to nourish ourselves with sustenance, N'awlins style. What better way to start off a meal than a light, crisp Muscadet to enhance a seafood-centric meal?
Looking around the dining room and enjoying a glass of wine, The Warehouse captured New Orleans perfectly. White linen table cloths, with eccentric wall decor. Similar to the caricatures at The Palm, The Warehouse's walls are lined with playful portraits -- some 3-D, others painted, still others sketched. The atmosphere at The Warehouse matched its menu.
For lunch, I opted for a bowl of the She Crab Soup and Crawfish & Shrimp Beignets. In the interest of full disclosure, I selected The Warehouse because, while perusing various menus and reviews, I noticed the She Crab Soup on the menu. Having a soft spot in my heart for my mother's She Crab Soup and having heard that my mother was making "Crab Soup" earlier in the week (turns out, it was Crab and Corn Chowder), I have been longing for She Crab Soup. And, while very different than my mother's She Crab Soup, The Warehouse's version did not disappoint.
Unlike my mother's version (and most other versions), The Warehouse employed a delicate hand with the sherry in their She Crab Soup. Instead of a sherry-forward flavor, The Warehouse's version had a light peppery kick that reminded me of the cuisine of New Orleans. While it doesn't replace my mother's soup, I would certainly be willing to go back and have more of The Warehouse's She Crab Soup.
*My companion ordered a cup of the Red Seafood Chowder. It disappeared very quickly...without offering a single spoonful. While I was told that it was one of the best soups she had ever tasted, I can neither confirm nor deny this conclusion.
To supplement our soups, we ordered the Crawfish & Shrimp Beignets and the Seafood Omelette. The beignets were unique and delicious, albeit inconsistent. Specifically, one of the beignets was undercooked slightly, leaving a few bites tasting "flour-y." The flavors, however, were outstanding, as the lemon and garlic aioli enhanced the fresh seafood.
The last dish -- the Seafood Omelette -- disappointed. A daily special, the Seafood Omelette included small shrimps, crawfish, and lobster sauteed with cajun seasonings. While the seafood would have ordinarily been sauteed with butter and the omelette topped with a hollandaise, we custom-ordered the Seafood Omelette to accommodate my companion's dietary requirements. The seafood was fresh and flavorful, but without the fat of the butter and hollandaise (and potentially some cheese), the omelette lacked fat. The Warehouse served fries with the Seafood Omelette. Delicately crisped, a potato-forward flavor, and deft hand with the seasoning, the Warehouse's fries did not disappoint.
CONCLUSIONS
Food: 7.5/10
Service: 3/5
Errata: 4/5
Total: 14.5/20
$$
Drink: Domaine de Guerande, Muscadet de Savre et Maine (2007)
Soups: She Crab Soup, Red Seafood Chowder
Appetizer: Crawfish & Shrimp Beignets
Entree: Seafood Omelette
THOUGHTS
Before spending the day and evening in Old Town Alexandria, we had to nourish ourselves with sustenance, N'awlins style. What better way to start off a meal than a light, crisp Muscadet to enhance a seafood-centric meal?
Looking around the dining room and enjoying a glass of wine, The Warehouse captured New Orleans perfectly. White linen table cloths, with eccentric wall decor. Similar to the caricatures at The Palm, The Warehouse's walls are lined with playful portraits -- some 3-D, others painted, still others sketched. The atmosphere at The Warehouse matched its menu.
For lunch, I opted for a bowl of the She Crab Soup and Crawfish & Shrimp Beignets. In the interest of full disclosure, I selected The Warehouse because, while perusing various menus and reviews, I noticed the She Crab Soup on the menu. Having a soft spot in my heart for my mother's She Crab Soup and having heard that my mother was making "Crab Soup" earlier in the week (turns out, it was Crab and Corn Chowder), I have been longing for She Crab Soup. And, while very different than my mother's She Crab Soup, The Warehouse's version did not disappoint.
Unlike my mother's version (and most other versions), The Warehouse employed a delicate hand with the sherry in their She Crab Soup. Instead of a sherry-forward flavor, The Warehouse's version had a light peppery kick that reminded me of the cuisine of New Orleans. While it doesn't replace my mother's soup, I would certainly be willing to go back and have more of The Warehouse's She Crab Soup.
*My companion ordered a cup of the Red Seafood Chowder. It disappeared very quickly...without offering a single spoonful. While I was told that it was one of the best soups she had ever tasted, I can neither confirm nor deny this conclusion.
To supplement our soups, we ordered the Crawfish & Shrimp Beignets and the Seafood Omelette. The beignets were unique and delicious, albeit inconsistent. Specifically, one of the beignets was undercooked slightly, leaving a few bites tasting "flour-y." The flavors, however, were outstanding, as the lemon and garlic aioli enhanced the fresh seafood.
The last dish -- the Seafood Omelette -- disappointed. A daily special, the Seafood Omelette included small shrimps, crawfish, and lobster sauteed with cajun seasonings. While the seafood would have ordinarily been sauteed with butter and the omelette topped with a hollandaise, we custom-ordered the Seafood Omelette to accommodate my companion's dietary requirements. The seafood was fresh and flavorful, but without the fat of the butter and hollandaise (and potentially some cheese), the omelette lacked fat. The Warehouse served fries with the Seafood Omelette. Delicately crisped, a potato-forward flavor, and deft hand with the seasoning, the Warehouse's fries did not disappoint.
CONCLUSIONS
Food: 7.5/10
Service: 3/5
Errata: 4/5
Total: 14.5/20
$$
Saturday, January 15, 2011
Rio Grande (Arlington, VA)
THE MEAL
Drinks: Margarita (Cuervo Gold and Grand Marnier); Diet Coke
Appetizers: Chips and Salsa (gratis)
Entree: Mixed Fajitas (Steak and Chicken)
THOUGHTS
When it's late, we've got no food at home, and we're not feeling inspired, odds are that Emily and I are at Rio Grande. When our server introduces himself/herself -- and it should be noted that the servers at Rio Grande are, by and large, amongst the best in the area -- I always get a chuckle when they ask whether we have previously been to Rio Grande.
On our most recent trip to Rio Grande, we began our visit with a round of margaritas at the bar, as we waited for a table. It should be noted that Rio Grande's Errata score below reflects the fact that they often have a wait approaching 45-60 minutes, even on weeknights. This past Thursday was no exception.
The upshot of having to wait, of course, is having a margarita. Now, when you've been to Rio Grande as frequently as we have, you know that it doesn't make sense to order a rail margarita when -- for only $0.50 more -- you can choose your tequila and triple sec. My favorite (and, I believe, our favorite) is the Cuervo Gold and Grand Marnier version of the classic cocktail, on the rocks with salt. Sweet, sour, and salty, this margarita is easy to drink and delights the tastebuds. Try though I might, I have been unable to replicate this drink at home (although, I would concede, it might be the lime juice-sour mix used by Rio Grande that makes the drink).
Also while waiting, we enjoyed our first basket of chips and salsa. The chips are made in-house and come out fresh and salty. But it is the salsa -- warm, cilantro-infused, and with great smokiness -- that is truly outstanding. Unable to find salsa at any grocery store that matches the quality of Rio Grande's salsa, I have been known to swing by Rio Grande on my way home to pick up a fresh batch when we have Mexican at home. Needless to say, we went through 3-4 cups of the salsa either on chips or on fajitas.
Eventually, upon being seated, we switched from margaritas to diet coke. While I have rated Rio Grande a $-priced restaurant, it is not difficult to rack up a nice sized bill there with the prices they charge for alcohol. Also, too many margaritas mid-week is never a good idea. But this isn't a problem, given the high quality diet coke offered by Rio Grande. As a diet coke connoisseur, I can assure you that the syrup-carbonation mix at every restaurant differs, as does the width of the straw. In my humble opinion, Rio Grande has found the perfect blend of diet coke syrup and carbonation, and paired that with a nice thick straw. The result is the best diet coke in the area. And they replicate this blend at all of the Rio Grande locations I've been to!
This brings us to the entree: steak and chicken fajitas, served with homemade flour tortillas. Rio Grande offers two options for their fajitas, either a "single" serving or a "double" serving. Having had both, the "single" serving is more than enough for the both of us (usually) and the "double" serving is rarely twice the size of the "single" serving. We usually get the "single" serving and end up fully-satisfied with our decision. Our most recent trip was no exception.
The fajitas at Rio Grande are served with fresh tortillas (which they supplement as often as you request), grilled onions (which I usually get all of), pico de gallo, and homemade guacamole. Rio Grande's guacamole, it should be noted, is creamy and flavorful. While it might be better with more cilantro, the guacamole marries nicely with Rio Grande's cilantro-infused salsa. There's a reason we return to Rio Grande time-and-time-again...the flavorful and high-quality food consistently put out each trip. (It should be noted that I also love the new Steak Tampiqueno and, occasionally, will go "off-menu" from time-to-time to order the Pollo Blanco...which usually impresses our server.)
No matter what we get, however, Rio Grande always delivers the goods and, unless the quality and consistency changes, will remain on our short list for casual dinners out.
CONCLUSIONS
Food: 8/10
Service: 4/5
Errata: 2/5
Total: 14/20
$$
Drinks: Margarita (Cuervo Gold and Grand Marnier); Diet Coke
Appetizers: Chips and Salsa (gratis)
Entree: Mixed Fajitas (Steak and Chicken)
THOUGHTS
When it's late, we've got no food at home, and we're not feeling inspired, odds are that Emily and I are at Rio Grande. When our server introduces himself/herself -- and it should be noted that the servers at Rio Grande are, by and large, amongst the best in the area -- I always get a chuckle when they ask whether we have previously been to Rio Grande.
On our most recent trip to Rio Grande, we began our visit with a round of margaritas at the bar, as we waited for a table. It should be noted that Rio Grande's Errata score below reflects the fact that they often have a wait approaching 45-60 minutes, even on weeknights. This past Thursday was no exception.
The upshot of having to wait, of course, is having a margarita. Now, when you've been to Rio Grande as frequently as we have, you know that it doesn't make sense to order a rail margarita when -- for only $0.50 more -- you can choose your tequila and triple sec. My favorite (and, I believe, our favorite) is the Cuervo Gold and Grand Marnier version of the classic cocktail, on the rocks with salt. Sweet, sour, and salty, this margarita is easy to drink and delights the tastebuds. Try though I might, I have been unable to replicate this drink at home (although, I would concede, it might be the lime juice-sour mix used by Rio Grande that makes the drink).
Also while waiting, we enjoyed our first basket of chips and salsa. The chips are made in-house and come out fresh and salty. But it is the salsa -- warm, cilantro-infused, and with great smokiness -- that is truly outstanding. Unable to find salsa at any grocery store that matches the quality of Rio Grande's salsa, I have been known to swing by Rio Grande on my way home to pick up a fresh batch when we have Mexican at home. Needless to say, we went through 3-4 cups of the salsa either on chips or on fajitas.
Eventually, upon being seated, we switched from margaritas to diet coke. While I have rated Rio Grande a $-priced restaurant, it is not difficult to rack up a nice sized bill there with the prices they charge for alcohol. Also, too many margaritas mid-week is never a good idea. But this isn't a problem, given the high quality diet coke offered by Rio Grande. As a diet coke connoisseur, I can assure you that the syrup-carbonation mix at every restaurant differs, as does the width of the straw. In my humble opinion, Rio Grande has found the perfect blend of diet coke syrup and carbonation, and paired that with a nice thick straw. The result is the best diet coke in the area. And they replicate this blend at all of the Rio Grande locations I've been to!
This brings us to the entree: steak and chicken fajitas, served with homemade flour tortillas. Rio Grande offers two options for their fajitas, either a "single" serving or a "double" serving. Having had both, the "single" serving is more than enough for the both of us (usually) and the "double" serving is rarely twice the size of the "single" serving. We usually get the "single" serving and end up fully-satisfied with our decision. Our most recent trip was no exception.
The fajitas at Rio Grande are served with fresh tortillas (which they supplement as often as you request), grilled onions (which I usually get all of), pico de gallo, and homemade guacamole. Rio Grande's guacamole, it should be noted, is creamy and flavorful. While it might be better with more cilantro, the guacamole marries nicely with Rio Grande's cilantro-infused salsa. There's a reason we return to Rio Grande time-and-time-again...the flavorful and high-quality food consistently put out each trip. (It should be noted that I also love the new Steak Tampiqueno and, occasionally, will go "off-menu" from time-to-time to order the Pollo Blanco...which usually impresses our server.)
No matter what we get, however, Rio Grande always delivers the goods and, unless the quality and consistency changes, will remain on our short list for casual dinners out.
CONCLUSIONS
Food: 8/10
Service: 4/5
Errata: 2/5
Total: 14/20
$$
Wednesday, January 12, 2011
Diya Restaurant (Vienna, VA)
THE MEAL
Buffet: Saag Paneer, Murgh Makhani, Yellow Daal, Raita, Naan, Halwa
THOUGHTS
I fancy myself somewhat of a connoisseur of Indian buffets (at least in the greater Northern Virginia area). Located in the Toilet Bowl Building, Diya is the newest contribution to the Indian buffet discussion. And, other than Saravana Palace, I'm not sure I've seen as diversified a buffet spread.
The Saag Paneer was an eye-opener for me. The Saag Paneer had such great depth of flavor, with subtle hints of heat, that I now have a new standard against which future Saag Paneer will be judged.
For as special as the Saag Paneer was, the Murgh Makhani (aka Butter Chicken) was nothing more than average (which is perfectly reasonable, as average Butter Chicken is still really good). While the sauce had nice flavor and consistency, the chicken itself was a little on the dry side. Of course, this didn't stop me from getting a second serving of Butter Chicken.
Like the Murgh Makhani, the yellow daal was fine...but nothing special. The raita, much like the Saag Paneer, was outstanding. The presence of finely diced vegetables married to the sourness of the yogurt was outstanding, adding a freshness to the raita that I have not encountered elsewhere. As a fan of sauces, the exquisite raita was one of the reasons I needed to get a second serving of Butter Chicken.
At the conclusion of the meal, I experienced Halwa for the first time. A corn-meal textured sweet with almond slivers, the Halwa was sweetened with what I believe was rose water (a classic Indian sweetener). Slightly warm, I could have easily eaten four or five servings of the dessert. While I do not know how Diya's Halwa compares to other versions of the dish, I am determined to try more Halwa in future trips to Indian restaurants.
I have two general critiques of Diya. First, at $15 for the lunch buffet, Diya charges more than its competitors. While the wide range of dishes is certainly appealing, Diya's price point is approximately 50% more than the standard prices in the Northern Virginia area for Indian buffets. Second, the decor is slightly sterile, and certainly less than the inviting warmth I usually associate with Indian restaurants. Notwithstanding the price and the decor, I imagine I will return and will load-up on a few of the special dishes I sampled on my first trip to Diya.
CONCLUSIONS
Food 7.5/10
Service 2.5/5
Errata 1/5
Total 11/20
$$
Buffet: Saag Paneer, Murgh Makhani, Yellow Daal, Raita, Naan, Halwa
THOUGHTS
I fancy myself somewhat of a connoisseur of Indian buffets (at least in the greater Northern Virginia area). Located in the Toilet Bowl Building, Diya is the newest contribution to the Indian buffet discussion. And, other than Saravana Palace, I'm not sure I've seen as diversified a buffet spread.
The Saag Paneer was an eye-opener for me. The Saag Paneer had such great depth of flavor, with subtle hints of heat, that I now have a new standard against which future Saag Paneer will be judged.
For as special as the Saag Paneer was, the Murgh Makhani (aka Butter Chicken) was nothing more than average (which is perfectly reasonable, as average Butter Chicken is still really good). While the sauce had nice flavor and consistency, the chicken itself was a little on the dry side. Of course, this didn't stop me from getting a second serving of Butter Chicken.
Like the Murgh Makhani, the yellow daal was fine...but nothing special. The raita, much like the Saag Paneer, was outstanding. The presence of finely diced vegetables married to the sourness of the yogurt was outstanding, adding a freshness to the raita that I have not encountered elsewhere. As a fan of sauces, the exquisite raita was one of the reasons I needed to get a second serving of Butter Chicken.
At the conclusion of the meal, I experienced Halwa for the first time. A corn-meal textured sweet with almond slivers, the Halwa was sweetened with what I believe was rose water (a classic Indian sweetener). Slightly warm, I could have easily eaten four or five servings of the dessert. While I do not know how Diya's Halwa compares to other versions of the dish, I am determined to try more Halwa in future trips to Indian restaurants.
I have two general critiques of Diya. First, at $15 for the lunch buffet, Diya charges more than its competitors. While the wide range of dishes is certainly appealing, Diya's price point is approximately 50% more than the standard prices in the Northern Virginia area for Indian buffets. Second, the decor is slightly sterile, and certainly less than the inviting warmth I usually associate with Indian restaurants. Notwithstanding the price and the decor, I imagine I will return and will load-up on a few of the special dishes I sampled on my first trip to Diya.
CONCLUSIONS
Food 7.5/10
Service 2.5/5
Errata 1/5
Total 11/20
$$
Ray's Hell Burger (Arlington, VA)
THE MEAL
Entree: Au Poive Burger with Vermont White Cheddar, Lettuce, Tomato, and Pickles
THOUGHTS
We've been going to Ray's Hell Burger since before it moved into the old Ray's the Steaks location (when it was located where Ray's Hell Burger Too is now located). For the first year or two, I was wildly underwhelmed by Ray's Hell Burger, though I have since learned that this was due to its reputation over-promising and under-delivering.
I mean, when you walk into a burger joint and you see Cognac and Sherry Sauteed Mushrooms and Roasted Garlic, who wouldn't immediately gravitate towards such luxurious toppings (not to mention a wide array of cheeses one rarely finds at a burger joint). Each trip to Ray's Hell Burger, I couldn't resist overloading my burger with the delightful assortments of toppings and specialty cheeses. This was a mistake.
The complementary toppings offered by Ray's Hell Burger, while independently delicious, bring additional liquid to the burger. And additional liquid is something the bun employed by Ray's Hell Burger cannot withstand.
You see, the beef is top notch and flavorful -- but it's also juicy as hell (pun intended). Rather than a bun prepared to stand up to the juices of the burger, Ray's Hell Burger uses a dry bun (as compared to a moist bun, like a potato bread bun) which acts as a sponge for the juices coming from the burger and toppings. While this means you aren't missing out on the meaty flavor, the bun tends to fall apart when the burger is overloaded.
With past experiences in mind, I ordered a relatively simple burger this trip. Having gone this route on my previous trip to Ray's Hell Burger and discovered the merits of a simple burger (i.e., a burger sans soggy bun), I elected to continue to play it safe on this trip.
The au poive burger itself was delicious, cooked as ordered, and full of flavor. The Vermont White Cheddar smothers and envelops the burger. And while I likes me some cheddar, the quantity of cheese atop a Ray's Hell Burger burger toes the line of overdoing it.
I must say, however, that my efforts to avoid a soggy bun failed, if only because the burger itself overwhelmed the bottom half of the bun. The top half (sprinkled with sesame and poppy seeds) maintained the structural integrity I require of my burger buns, but the dampness of the bottom half of the bun disappointed.
Given the ample size of the burger at Ray's Hell Burger, I tend to avoid ordering any sides. This tradition continued on my most recent trip, as I have never been impressed with the fries or sweet potato fries offered as accompaniments. A side dish was not missed, though, as the burger certainly did not leave me hungry.
After this trip, I find myself further conflicted on Ray's Hell Burger. While the burger itself is of a high quality and generous portion, when asked by others about Ray's Hell Burger, I find myself pontificating on the disappointment of the bun. Having previously thought that I had solved the mystery of the Ray's Hell Burger bun by foregoing the unique topping options, I find myself conflicted as to whether I will ever be able to solve this conundrum definitively. Nonetheless, I'm sure that I will return and try to solve this mystery.
CONCLUSIONS
Food 7/10
Service N/A
Errata 2/5
Total 9/15
$
Entree: Au Poive Burger with Vermont White Cheddar, Lettuce, Tomato, and Pickles
THOUGHTS
We've been going to Ray's Hell Burger since before it moved into the old Ray's the Steaks location (when it was located where Ray's Hell Burger Too is now located). For the first year or two, I was wildly underwhelmed by Ray's Hell Burger, though I have since learned that this was due to its reputation over-promising and under-delivering.
I mean, when you walk into a burger joint and you see Cognac and Sherry Sauteed Mushrooms and Roasted Garlic, who wouldn't immediately gravitate towards such luxurious toppings (not to mention a wide array of cheeses one rarely finds at a burger joint). Each trip to Ray's Hell Burger, I couldn't resist overloading my burger with the delightful assortments of toppings and specialty cheeses. This was a mistake.
The complementary toppings offered by Ray's Hell Burger, while independently delicious, bring additional liquid to the burger. And additional liquid is something the bun employed by Ray's Hell Burger cannot withstand.
You see, the beef is top notch and flavorful -- but it's also juicy as hell (pun intended). Rather than a bun prepared to stand up to the juices of the burger, Ray's Hell Burger uses a dry bun (as compared to a moist bun, like a potato bread bun) which acts as a sponge for the juices coming from the burger and toppings. While this means you aren't missing out on the meaty flavor, the bun tends to fall apart when the burger is overloaded.
With past experiences in mind, I ordered a relatively simple burger this trip. Having gone this route on my previous trip to Ray's Hell Burger and discovered the merits of a simple burger (i.e., a burger sans soggy bun), I elected to continue to play it safe on this trip.
The au poive burger itself was delicious, cooked as ordered, and full of flavor. The Vermont White Cheddar smothers and envelops the burger. And while I likes me some cheddar, the quantity of cheese atop a Ray's Hell Burger burger toes the line of overdoing it.
I must say, however, that my efforts to avoid a soggy bun failed, if only because the burger itself overwhelmed the bottom half of the bun. The top half (sprinkled with sesame and poppy seeds) maintained the structural integrity I require of my burger buns, but the dampness of the bottom half of the bun disappointed.
Given the ample size of the burger at Ray's Hell Burger, I tend to avoid ordering any sides. This tradition continued on my most recent trip, as I have never been impressed with the fries or sweet potato fries offered as accompaniments. A side dish was not missed, though, as the burger certainly did not leave me hungry.
After this trip, I find myself further conflicted on Ray's Hell Burger. While the burger itself is of a high quality and generous portion, when asked by others about Ray's Hell Burger, I find myself pontificating on the disappointment of the bun. Having previously thought that I had solved the mystery of the Ray's Hell Burger bun by foregoing the unique topping options, I find myself conflicted as to whether I will ever be able to solve this conundrum definitively. Nonetheless, I'm sure that I will return and try to solve this mystery.
CONCLUSIONS
Food 7/10
Service N/A
Errata 2/5
Total 9/15
$
Tuesday, January 11, 2011
Fire Works Pizza (Arlington, VA)
THE MEAL
Beers: Cask Ale, Abita Purple Haze
Entree: Smokey Blue Pizza (gorgonzola, wood roasted onions, local smoked bacon, organic tomato sauce, rosemary, aged balsamic glaze)
THOUGHTS
I met up with my best friend from high school to grab a drink on a Friday evening and ended up going to Fire Works Pizza due to the extensive beer list. We walked in and immediately were hit with a packed bar (it was a Friday evening) and a "45-55 minute wait" for a table. Undaunted, we traversed the length of the bar -- weaving/pushing our way through the throngs of people -- to get to the service bar area.
The first thing you notice about Fire Works is the emphasis on the beer. As you walk in through the entrance, you see a glass-plated refrigerator (in which countless kegs of beer are proudly displayed). But it's only when you approach the bar that you realize the serious selections you face when choosing a beer at Fire Works. Handwritten signs tower above the entire length of the bar (approximately 50-75 feet?) identifying numerous beers on tap (as well as the alcohol content and price of each beer). The beer taps line the bar like tin soldiers, awaiting orders.
We immediately focused in on the cask ale selections, of which there were 4 to 6 choices. After ordering what I believe to be an Allagash cask ale, we turned around and discovered that a table in the bar area had just opened up.
While I have been to Fire Works on one previous occasion (ordering appetizers and beer), I had not previously tried their pizza. Seeing as how Fire Works is a pizza joint, why not give their pizza a try? A review of the menu suggests that someone in the kitchen places a premium on local and organic ingredients, devoid of nitrates and other additives.
After perusing their specialty pizzas, I focused in on the Smokey Blue, a gorgonzola/bacon/rosemary/balsamic creation delicately balancing the sweet and savory elements of each ingredient. The premium placed by Fire Works on the quality of ingredients in the pizza was evident. The smokiness of the bacon and powerful flavor of gorgonzola provided a savory base for the pizza, with an aged balsamic glaze adding a tang and bringing to light the natural sweetness of the bacon. The rosemary danced amongst the other flavors, bringing a lightness and a freshness to what might otherwise be considered a fairly heavy pizza. While I would be the first to admit that I have encountered the flavor profiles of the Smokey Blue elsewhere, I do not believe that I have encountered these ingredients in such balance previously. With a perfectly cooked crust, I was thoroughly satisfied with the selection of the Smokey Blue.
After I had a couple of the cask ales, I moved onto Abita's Purple Haze. I had been thinking about the recently opened Bayou Bakery (and all things Louisianan) and insisted on ordering a Purple Haze. I found that the subtle raspberry essence of the Purple Haze enhanced the flavors of the Smokey Blue (amplifying the sweetness of the aged balsamic glaze) and would consider ordering the combination again.
The service at Fire Works was above-average, although our server was a little too friendly. When the server brought the check to the couple sitting at the table next to us*, he commenced talking about how he was single and just recently started putting himself out there. At first, it sounded as though our server was friends with the couple sitting next to us; however, it eventually became apparent that this was not the case (and that the conversation was his awkward attempt at being friendly with his customers). While such conversation may have colored my impression of the service, it certainly provided a memorable story (and I wish him the best in his recent efforts in dating).
After my first visit to Fire Works, I have no doubt that I will return (and, most likely, order another Smokey Blue). This is amongst the best pizza in the DC metropolitan area right now and, with an incredible beer list, visiting this restaurant is a must.
*NB - The couple sitting at the other table was none other than the Nationals' version of Ryan Seacrest, i.e., the leader of the Nat Pack who interviews various fans in the stands throughout the course of the game.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 3/5
Total: 14/20
$$
Beers: Cask Ale, Abita Purple Haze
Entree: Smokey Blue Pizza (gorgonzola, wood roasted onions, local smoked bacon, organic tomato sauce, rosemary, aged balsamic glaze)
THOUGHTS
I met up with my best friend from high school to grab a drink on a Friday evening and ended up going to Fire Works Pizza due to the extensive beer list. We walked in and immediately were hit with a packed bar (it was a Friday evening) and a "45-55 minute wait" for a table. Undaunted, we traversed the length of the bar -- weaving/pushing our way through the throngs of people -- to get to the service bar area.
The first thing you notice about Fire Works is the emphasis on the beer. As you walk in through the entrance, you see a glass-plated refrigerator (in which countless kegs of beer are proudly displayed). But it's only when you approach the bar that you realize the serious selections you face when choosing a beer at Fire Works. Handwritten signs tower above the entire length of the bar (approximately 50-75 feet?) identifying numerous beers on tap (as well as the alcohol content and price of each beer). The beer taps line the bar like tin soldiers, awaiting orders.
We immediately focused in on the cask ale selections, of which there were 4 to 6 choices. After ordering what I believe to be an Allagash cask ale, we turned around and discovered that a table in the bar area had just opened up.
While I have been to Fire Works on one previous occasion (ordering appetizers and beer), I had not previously tried their pizza. Seeing as how Fire Works is a pizza joint, why not give their pizza a try? A review of the menu suggests that someone in the kitchen places a premium on local and organic ingredients, devoid of nitrates and other additives.
After perusing their specialty pizzas, I focused in on the Smokey Blue, a gorgonzola/bacon/rosemary/balsamic creation delicately balancing the sweet and savory elements of each ingredient. The premium placed by Fire Works on the quality of ingredients in the pizza was evident. The smokiness of the bacon and powerful flavor of gorgonzola provided a savory base for the pizza, with an aged balsamic glaze adding a tang and bringing to light the natural sweetness of the bacon. The rosemary danced amongst the other flavors, bringing a lightness and a freshness to what might otherwise be considered a fairly heavy pizza. While I would be the first to admit that I have encountered the flavor profiles of the Smokey Blue elsewhere, I do not believe that I have encountered these ingredients in such balance previously. With a perfectly cooked crust, I was thoroughly satisfied with the selection of the Smokey Blue.
After I had a couple of the cask ales, I moved onto Abita's Purple Haze. I had been thinking about the recently opened Bayou Bakery (and all things Louisianan) and insisted on ordering a Purple Haze. I found that the subtle raspberry essence of the Purple Haze enhanced the flavors of the Smokey Blue (amplifying the sweetness of the aged balsamic glaze) and would consider ordering the combination again.
The service at Fire Works was above-average, although our server was a little too friendly. When the server brought the check to the couple sitting at the table next to us*, he commenced talking about how he was single and just recently started putting himself out there. At first, it sounded as though our server was friends with the couple sitting next to us; however, it eventually became apparent that this was not the case (and that the conversation was his awkward attempt at being friendly with his customers). While such conversation may have colored my impression of the service, it certainly provided a memorable story (and I wish him the best in his recent efforts in dating).
After my first visit to Fire Works, I have no doubt that I will return (and, most likely, order another Smokey Blue). This is amongst the best pizza in the DC metropolitan area right now and, with an incredible beer list, visiting this restaurant is a must.
*NB - The couple sitting at the other table was none other than the Nationals' version of Ryan Seacrest, i.e., the leader of the Nat Pack who interviews various fans in the stands throughout the course of the game.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 3/5
Total: 14/20
$$
Saturday, January 1, 2011
Carnevino (Las Vegas, NV)
THE MEAL
Wine: Roederer "Brut Primier" NV and Costasera, Masi 2006 (Amarone)
Appetizers: Big Eye Tuna 'Crudo' (raw tuna sashimi with sea beans and lemon) and House Cured Pastrami (with local duck egg and butternut squash)
Entree: Dry Aged Bone In Ribeye
Side: Black Fetuccini (crab, jalapenos, and shallots)
Dessert: Dark Chocolate Cake (with vanilla huckleberries) and 'Vanilla Bean Affogato'
THOUGHTS
Seated in the wine room, we ordered the Amarone which was immediately retrieved from one of the cabinets in the room, provided to us for our approval, and taken away for decanting. While waiting for our appetizers and wine, the sommelier -- Kirk -- brought us a complementary glass of Roederer to whet our appetites as we noshed on fresh ciabatta (served with killer rosemary lardo) and airy cheese puffs.
In addition to the Big Eye Tuna 'Crudo' (which we ordered), Kirk brought us House Cured Pastrami, compliments of the house. Between the champagne and the pastrami, it certainly helps to have friends with pull. Needless to say, the pastrami was amazing (made using deckle of beef) and complemented the Amarone beautifully. The pastrami was served with a local duck egg (from a farm just north of Las Vegas) atop a bed of lightly dressed arugula with shards of butternut squash. The pastrami easily outshined the crudo (although the crudo was delicious).
Then came the piece de resistance: the dry aged bone in ribeye. Apparently, Carnevino dry ages their USDA Prime beef longer than any other restaurant in the country, resulting in a highly concentrated flavor. I know now that this steak will be the steak against which all future steaks are to be judged.
To serve the steak, a cart with a white cloth and carving board is wheeled out and, from underneath, a three-inch thick steak is magically revealed, glistening in an aged splendor. The server immediately deboned the steak and plated these bones, encouraging us to gnaw on the best part of the steak. Unafraid of digging in, we immediately attacked the bones, delighting in the perfectly seasoned meat clinging to the bone. The server informed us that, despite his recommendation, many people forego the experience of the meat closest to the bone. As "this is an Italian steakhouse, not a French steakhouse," he certainly approved of our caveman-like behavior.
While we were preoccupied with the bone, the server carved up the three-inch thick ribeye into thin slices (as a beef tenderloin might be served). As served, each bite of steak included a bite of the seasoned exterior of the steak and the succulent interior of the steak. Although Carnevino offers several sauces for the steak, I cannot imagine sullying this cut of beef with anything other than the salt-rosemary-oil crust. Needless to say, I already am planning my next trip for this beef.
We also ordered the Black Fetuccini, which served as a light counterpoint to the whimsical steak. While the blend of crab, jalapeno, and shallots proved successful, I would have preferred a more aggressive hand with the crab and jalapenos (if only to better counterbalance the steak). As my first experience at a Mario Batali restaurant, I think I was slightly underwhelmed by the pasta which I had built up in my mind and which did not equal the extraordinary heights of the steak. I have to imagine, however, that other of Batali's pastas may be able to equal the ribeye.
Finally, we concluded our meal with a dark chocolate cake. A flat, round disk, the dark chocolate cake was the perfect bittersweet conclusion to the meal. While not an earth shattering dessert, the presentation and the use of an unique berry counterpoint certainly elevated the dish to something I would expect to get at a high end restaurant. Likewise, the Vanilla Bean Affogato offered a unique presentation of a chilled coffee cup with vanilla ice cream, with the server pouring a shot of espresso atop the ice cream.
CONCLUSIONS
Food (9.5/10)
Service (5/5)
Errata (5/5)
Total (19.5/20)
Price $$$$
Wine: Roederer "Brut Primier" NV and Costasera, Masi 2006 (Amarone)
Appetizers: Big Eye Tuna 'Crudo' (raw tuna sashimi with sea beans and lemon) and House Cured Pastrami (with local duck egg and butternut squash)
Entree: Dry Aged Bone In Ribeye
Side: Black Fetuccini (crab, jalapenos, and shallots)
Dessert: Dark Chocolate Cake (with vanilla huckleberries) and 'Vanilla Bean Affogato'
THOUGHTS
Seated in the wine room, we ordered the Amarone which was immediately retrieved from one of the cabinets in the room, provided to us for our approval, and taken away for decanting. While waiting for our appetizers and wine, the sommelier -- Kirk -- brought us a complementary glass of Roederer to whet our appetites as we noshed on fresh ciabatta (served with killer rosemary lardo) and airy cheese puffs.
In addition to the Big Eye Tuna 'Crudo' (which we ordered), Kirk brought us House Cured Pastrami, compliments of the house. Between the champagne and the pastrami, it certainly helps to have friends with pull. Needless to say, the pastrami was amazing (made using deckle of beef) and complemented the Amarone beautifully. The pastrami was served with a local duck egg (from a farm just north of Las Vegas) atop a bed of lightly dressed arugula with shards of butternut squash. The pastrami easily outshined the crudo (although the crudo was delicious).
Then came the piece de resistance: the dry aged bone in ribeye. Apparently, Carnevino dry ages their USDA Prime beef longer than any other restaurant in the country, resulting in a highly concentrated flavor. I know now that this steak will be the steak against which all future steaks are to be judged.
To serve the steak, a cart with a white cloth and carving board is wheeled out and, from underneath, a three-inch thick steak is magically revealed, glistening in an aged splendor. The server immediately deboned the steak and plated these bones, encouraging us to gnaw on the best part of the steak. Unafraid of digging in, we immediately attacked the bones, delighting in the perfectly seasoned meat clinging to the bone. The server informed us that, despite his recommendation, many people forego the experience of the meat closest to the bone. As "this is an Italian steakhouse, not a French steakhouse," he certainly approved of our caveman-like behavior.
While we were preoccupied with the bone, the server carved up the three-inch thick ribeye into thin slices (as a beef tenderloin might be served). As served, each bite of steak included a bite of the seasoned exterior of the steak and the succulent interior of the steak. Although Carnevino offers several sauces for the steak, I cannot imagine sullying this cut of beef with anything other than the salt-rosemary-oil crust. Needless to say, I already am planning my next trip for this beef.
We also ordered the Black Fetuccini, which served as a light counterpoint to the whimsical steak. While the blend of crab, jalapeno, and shallots proved successful, I would have preferred a more aggressive hand with the crab and jalapenos (if only to better counterbalance the steak). As my first experience at a Mario Batali restaurant, I think I was slightly underwhelmed by the pasta which I had built up in my mind and which did not equal the extraordinary heights of the steak. I have to imagine, however, that other of Batali's pastas may be able to equal the ribeye.
Finally, we concluded our meal with a dark chocolate cake. A flat, round disk, the dark chocolate cake was the perfect bittersweet conclusion to the meal. While not an earth shattering dessert, the presentation and the use of an unique berry counterpoint certainly elevated the dish to something I would expect to get at a high end restaurant. Likewise, the Vanilla Bean Affogato offered a unique presentation of a chilled coffee cup with vanilla ice cream, with the server pouring a shot of espresso atop the ice cream.
CONCLUSIONS
Food (9.5/10)
Service (5/5)
Errata (5/5)
Total (19.5/20)
Price $$$$
Craftsteak (Las Vegas, NV)
THE MEAL
Wine: Seasonal Wine Flights (Chardonnay from Washington, Merlot from Washington, and Dolcetto)
Appetizers: Hand-Cut Wagyu Beef Tartare, Fresh Seasonal Oysters, and Farm Fresh Salad
Entree: American Wagyu Flat Iron Steak and 24 Hour Short Ribs
Sides: Brussel Sprouts and Butternut Squash
Dessert: Cinnamon Monkey Bread
THOUGHTS
So, we traveled to Las Vegas and proceeded to order oysters from -- you guessed it -- Virginia. Well, one of the three seasonal oysters was from Virginia ("Olde Salt" oysters from Rappahannock River Oysters). Whether or not the byproduct of recent criticisms, the menu identifies the farms and purveyors from which the food at Craftsteak is sourced. At the very least, this practice has the effect of instilling in the diner a certain amount of trust in the quality of the product.
After whetting our appetite with oysters, we moved onto a fresh arugula salad and the beef tartare. While the arugula salad tasted fresh and flavorful, nothing about the salad was particularly memorable.
The beef tartare, however, provided a glimpse into the Tom Colicchio we've seen on Top Chef. Aggressively seasoned, the beef tartare burst with flavor and enhanced the delicacy of the wagyu beef. Served in a deep bowl, the tartare was garnished with an egg yolk, finely chopped red onion, and finely chopped chives. While ordinarily I find red onion off-putting, I was surprised by the sweetness of the red onion atop the tartare (perhaps a reflection of the fresh produce used at Craftsteak). While I enjoyed the tartare, my dining partner thought it was overseasoned. Certainly, the flavor profile of the beef tartare toed the line of being aggressively seasoned and overseasoned.
Next up, we had our entrees. The flat iron wagyu beef was juicy, succulent, and melted in one's mouth. Compared to our Christmas prime rib dinner from the evening before, the flat iron steak had a surprising lightness. The 24 hour short rib, although heavier than the flat iron steak, was fall-off-the-bone tender and had the rich depth of flavor that can only come from some serious slow cooking.
We concluded with the Cinnamon Monkey Bread at the strong recommendation of each of the three servers in our area. The Monkey Bread, generally, is a yeasty cinnamon roll topped with pecans, sugar, and caramel. Though a pleasant end to the meal, I would be lying if I were to say I was impressed. Other than the caramel drizzled on top, the Monkey Bread was virtually identical to my mother's home-made cinnamon rolls. While I consider my mother's home-made cinnamon rolls to be outstanding, I expect a high-end restaurant to put out a dessert that goes above-and-beyond what one might get at home.
CONCLUSIONS
Food (8/10)
Service (4.5/5)
Errata (4.5/5)
Total (17/20)
Price $$$$
Wine: Seasonal Wine Flights (Chardonnay from Washington, Merlot from Washington, and Dolcetto)
Appetizers: Hand-Cut Wagyu Beef Tartare, Fresh Seasonal Oysters, and Farm Fresh Salad
Entree: American Wagyu Flat Iron Steak and 24 Hour Short Ribs
Sides: Brussel Sprouts and Butternut Squash
Dessert: Cinnamon Monkey Bread
THOUGHTS
So, we traveled to Las Vegas and proceeded to order oysters from -- you guessed it -- Virginia. Well, one of the three seasonal oysters was from Virginia ("Olde Salt" oysters from Rappahannock River Oysters). Whether or not the byproduct of recent criticisms, the menu identifies the farms and purveyors from which the food at Craftsteak is sourced. At the very least, this practice has the effect of instilling in the diner a certain amount of trust in the quality of the product.
After whetting our appetite with oysters, we moved onto a fresh arugula salad and the beef tartare. While the arugula salad tasted fresh and flavorful, nothing about the salad was particularly memorable.
The beef tartare, however, provided a glimpse into the Tom Colicchio we've seen on Top Chef. Aggressively seasoned, the beef tartare burst with flavor and enhanced the delicacy of the wagyu beef. Served in a deep bowl, the tartare was garnished with an egg yolk, finely chopped red onion, and finely chopped chives. While ordinarily I find red onion off-putting, I was surprised by the sweetness of the red onion atop the tartare (perhaps a reflection of the fresh produce used at Craftsteak). While I enjoyed the tartare, my dining partner thought it was overseasoned. Certainly, the flavor profile of the beef tartare toed the line of being aggressively seasoned and overseasoned.
Next up, we had our entrees. The flat iron wagyu beef was juicy, succulent, and melted in one's mouth. Compared to our Christmas prime rib dinner from the evening before, the flat iron steak had a surprising lightness. The 24 hour short rib, although heavier than the flat iron steak, was fall-off-the-bone tender and had the rich depth of flavor that can only come from some serious slow cooking.
We concluded with the Cinnamon Monkey Bread at the strong recommendation of each of the three servers in our area. The Monkey Bread, generally, is a yeasty cinnamon roll topped with pecans, sugar, and caramel. Though a pleasant end to the meal, I would be lying if I were to say I was impressed. Other than the caramel drizzled on top, the Monkey Bread was virtually identical to my mother's home-made cinnamon rolls. While I consider my mother's home-made cinnamon rolls to be outstanding, I expect a high-end restaurant to put out a dessert that goes above-and-beyond what one might get at home.
CONCLUSIONS
Food (8/10)
Service (4.5/5)
Errata (4.5/5)
Total (17/20)
Price $$$$
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