• 26Jan
    Thip Khao

    Mieng Muang Luang

    Following the success of Bangkok Golden in Falls Church, Chef Seng opened a trendy restaurant, Thip Khao, in December. The restaurant is located in an unassuming part of Columbia Heights, on 14th street but past the busy streets of Tivoli Square. The restaurant was popular on the foggy Wednesday night we dined there. We decided to go at 8 pm, thinking that after the busy dinner hours we would be able to get a table quickly without a reservation. We were a bit surprised to wait 30 minutes for a table to open up for the three of us, something we saw as a good sign.

    The atmosphere was a good mix of casual and sleek. Many young professionals were meeting up at Thip Khao with friends or coworkers. The servers wore beautiful Asian tops, and the décor was modern yet felt traditional with Asian art pieces here and there.

    So, of course, we headed to the bar while we waited. As usual, I looked at the cocktail list first. Our bartender Tim described the classic cocktails for us, and each had an exotic twist to them. My Nakhorn Raj was sweet and minty like I wanted, with the sugar cane juice and lemon, but it also had pepper and ginger elements to it that all combined well with the gin. My boyfriend’s Maan Said You Should Drink This was as savory as he enjoys, with chili-infused rum, ginger, mango, and basil. The chili had a strong bite to it that my boyfriend liked but that was too overwhelming for my drink taste. While the drinks were quite small, they had an exoticism to them that I haven’t encountered in many other restaurant bars I’ve been to. And it worked.

    Thip Khao 2

    Kua Mee

    Moving over to the dinner table around 8:30, our server first brought us the Lao version of bread: pork rinds, an extremely spicy red paste, and cucumbers. Then he handed us the ‘Lets go to the Jungle!’ menu, which featured extremely spicy foods. We opted out of going to the jungle and went with the regular menu instead. The plates are meant for sharing, so we decided on two appetizers and two large plates for the three of us.

    The Lao Pate a Choux, puff pastries with curried potatoes, was the right amount of spicy for me: medium. The accompanying red cabbage dipping sauce balanced well with the spice of the pastries. Meanwhile, the Yor Thod, or crispy spring rolls, were spicier than the Lao Pate a Choux, and they also had a sweet dipping sauce that paired well. The pork, bean noodle, taro, and cabbage fillings all worked well with each other. We were excited at the amount of pastries and spring rolls on the plates.

    The bartender had told us that beer is the best drink for Lao and Thai food, as it pairs well with the spicy nature of the foods. So we ordered Lao beer, and I also got my usual Thai iced tea, both of which were pleasurable drinks for the stomach.

    Then the rice baskets came out. The backside of the menu features a diagram of how to use the rice basket. Unfortunately, the dishes we ordered did not require their use, as we did not order primarily meat dishes. So, instead of using the sticky rice to grab meats, we nibbled on the rice on its own, as a side dish. This technique of ours helped alleviate our hot mouths.

    Honestly, I did not know exactly what to expect of Lao food when I walked into the restaurant. I had heard great things about Bangkok Golden, and I am always up to try new foods, especially ethnic foods. I was pleasantly surprised at how similar Lao food is to Thai. The Kua Mee, or fried rice noodle dish, to me reminisced one of my favorite dishes, Pad Thai, with its long noodles, chicken, bean sprouts, omelet slices, and lime on the side. The hints of tamarind, shrimp paste, palm sugar, and fish sauce in the Kua Mee were not so noticeable to me. While the dish pleased the palate and warmed the stomach, the noodles were not as flavorful as I would have hoped.

    The Mieng Muang Luang featured lettuce wraps paired with a savory rice paste, ginger, lemongrass, tomatoes, noodles, pork rinds, and vegetables, allowing the diner to pick and choose what sides to put on their wraps. We had wanted to try one of Thip Khao’s desserts, but the spicy rice paste put us over the edge of stuffed.

    Towards the end of our meal, the diner next to us flung his backpack into our table on his way out, knocking over our glasses. Luckily, the only food that got spoiled was the lettuce wraps, but the water, beer, and Thai iced tea got everywhere. The staff immediately came over, moved us to another table, and calmly cleaned up in a team effort.

    A reasonably priced restaurant for being so new and chic, the food was also unexpectedly abundant and filling. Already becoming a hot restaurant, the calming atmosphere and the delightful foods leave the customer feeling full of the stomach and of the Lao spirit.

    -Samantha Marshall (SDM), Guest Writer

  • 18Jan

    Gluten-FreeIt’s that time of year again! From January 19-25th we get to sample the best restaurants in the DC area at a discounted price. However, with limited menu offerings, this could also be a difficult event to navigate for gluten-free folk. So to make it easier for us all, I took this opportunity to scope out restaurants in the area with gluten-free offerings that are participating in Restaurant Week. Here’s what I found. (Restaurants with an * label their gluten-free items on their menus or have their own gluten-free menu available. Otherwise consult with your server.)

    * AGORA (Mediterranean Dupont Circle)-  AGORA%20MENU
    * B TOO (Belgian Logan Circle)- btoo%20menu
    Bandolero (Contemporary Mexican Georgetown) bandoleromenu
    Bellissimo (Italian Fairfax)- bellissimomenu (Gluten-Free pasta available)
    Cafe Dupont (Contemporary American Dupont Circle)- dupontmenu
    Capri Ristorante Italiano- McLean (Italian McLean)- caprimenu (Gluten-Free pasta)
    Carmine’s- Washington DC (Italian Penn Quarter)- carminesmenu
    * Chart House Restaurant (Seafood Alexandria)- charthousemenu
    * Daikaya Izakaya (Japanese Penn Quarter)- daikayamenu
    * Daily Grill- Downtown DC (Steak Downtown)- dailygrillmenu
    Darlington House- (Italian Dupont Circle)- darlingtonmenu (gluten-Free pasta)
    The Grill from Ipanema- (Brazilian Adams Morgan)- thegrillmenu
    Grillfish DC- (Seafood Dupont Circle)- grillfishmenu
    J. Gilbert’s- (Steak McLean)- Jgilbertmenu
    Jaleo- (Tapas Multiple locations)- jaleomenu
    Jardenea- (Contemporary American Foggy Bottom)- Jardeneamenu
    La Sandia- (Mexican Tyson’s Corner)-
    * La Tasca- (Tapas Multiple locations)- Latascamenu
    Laporta’s- (American Alexandria)- Laportamenu
    Lavagna- (Italian Capitol Hill)- Lavagnamenu
    * Le Mediterranean Bistro- (French Fairfax)- Lemeditteraneanmenu
    Lyon Hall- (French Arlington)- Lyonhallmenu
    M Street Bar and Grill- (American Dupont Circle)- mstreetmenu (wide variety of gf beers as well)
    * The Melting Pot- (Multiple locations)- meltingpotgfmenu
    Monty’s Steakhouse- (Steak Springfield)- montysmenu
    * MXDC- (Mexican Downtown)- mxdcmenu
    New Heights- (Contemporary American Woodley Park)- newheightsrwmenu
    Osteria Marzano- (Italian Alexandria)- osteriamenu (gluten-Free pasta)
    Oyamel- (Mexican Penn Quarter)- oyamelrwmenu
    RIS- (American West End)- RISrwmenu
    * Rosa Mexicano DC- (Mexican Penn Quarter)- rosamexicanogfmenu
    Rural Society- (Argentinian Downtown)- ruralsocietymenu
    Ruth’s Chris Steakhouse- (Multiple locations)- ruthchrismenu
    STK- (Steak Downtown)- stkmenu
    Toro Toro- (Latin American Downtown)- torotororwmenu
    Trummer’s on Main- (Contemporary American Clifton)- trummersrwmenu
    * Urbana Restaurant- (Contemporary Italian Dupont)- Urbanarwmenu
    * Walker’s Grille- (Contemporary American Alexandria)- walkersgrillemenu
    * Water and Wall- (Contemporary American Arlington)- waterandwallrwmenu
    * Wildfire- (American Tyson’s Galleria)- wildfirerwmenu
    * Willow Restaurant- (Continental Arlington)- willowrwmenu
    Yayla Bistro (Mediterranean Arlington)- yaylabistrorwmenu

    -JPM (Joyana)

  • 09Jan

    The next DCFBHH will be Wednesday February 4th, 6pm – 8pm at Mackie’s at 907 King Street in Alexandria, about half a mile from King Street Metro. Please RSVP here. Eugene of DC Life Magazine and Jason of DCFüd are this month’s hosts.


    Feb 2015 dcfbhh cover


  • 19Dec

    bridge-option-new-8-copyBest of contains 225 recipes for special occasions. This feel good cook book is perfect if you are craving a bite of nostalgia. If you are hosting a party, going to a potluck, wondering what to do with your leftovers from a previous event, or even want a recipe for making an edible holiday treat to give to friends or family, this book has your solution. The recipes are straightforward, and for the most part are simple and pretty easy. Many dishes utilize items often kept in the pantry.

    The book has a retro feel and is written in a conversational style, allowing you to hear the voices of the authors. The Bridge ladies included some of their favorite quotes throughout the book and most of them gave me a good chuckle. I look forward to cooking and baking my way through this book. The baking section is especially interesting to me as it contains things that I’ve never made or eaten before, like Victorian Orange Peel Cake  (I think this is going to be on the menu for New Year’s Eve). I was also very  impressed by the edible gift chapter.  I love giving (and receiving) homemade presents for the holidays, and this book has some great ideas and recipes to make a really nice, delicious, thoughtful gift that is under $10.00  per person.

    My absolute favorite recipe that I made from this book  so far was the  Gingered Carrot Puree. The flavors in this dish are wonderfully bold without hitting you over the head. The sweetness of the carrots and the bite from the ginger marry very well together. The end result is a velvety puree that is  quick and easy to make. I loved this so much I’m pretty sure that I could live off of this gingered carrot puree alone.

    Honey Garlic Chicken Wings

    Honey Garlic Chicken Wings

    I made the Honey Garlic Chicken Wings for a potluck. They came out with a gorgeous golden brown glaze on the skin. The wings were tasty.  Hoisin Sauce, soy, honey, garlic and rice vinegar play off of hot pepper sauce. The recipe suggests an amount of hot pepper sauce, but says to do it to your tastes. I’d recommend doing at least the amount in the recipe because the flavor balance won’t be there without that heat.  I kept them very mild,  and the end result was a sweet, garlicy wing. The flavor was maybe a seven and a half  out of ten, but because they were so mild, they were very easy to keep eating. If I was making them just for my household, I’d have made them a little spicier for  better sweet/salty/ spice balance. This is a good make ahead item, I’d get the wings sitting in the marinade overnight next time before cooking to get even more intense flavor into the wings. As a plus, when you bake these and boil the marinade, your entire house will smell amazing.

    I  made the  Fantastic Fudge Brownies recipe. The end result was a rich fudge brownie, topped  with icing. They were a hit at a ten-year old’s birthday party as well as my husband’s office. To my personal taste, they were a little too sweet and too rich. Maybe I’m more of a cake-y brownie gal than a fudge brownie one.

    I also made the Peppermint Brittle recipe (also in the gift section). This is a super easy, fast recipe that allows you to make a really nice gift for someone in about ten active minutes of cooking and an hour to cool it down.

    The book also has a Microwave Peanut Brittle Recipe. It takes 8 minutes plus about an hour to cool to make some pretty delicious peanut brittle. I did make this (and forgot to photograph it), and sent it with my hubby to give to co-workers for holiday presents. It tastes good and goes from hard to very sticky once in your mouth. Caution to those with dental work.


  • 13Dec

    Today we attended the Sweet Hope, Dessert for Toys Reception at Michel Richard’s Central. Toys were collected for St Jude Children’s Hospital. I even got a chance to say talk to Restauranteur/Chef Bart Vandaele, who was in attendance. We look forward to this event every year. Pictures from the event are above.


  • 12Dec

    OLYMPUS DIGITAL CAMERAWildfire (Tysons Galleria) wants to share some holiday cheer with DCFüd readers. A great way to do so is with Eggnog, so they have shared their recipe with us. You can also try this luscious, rich Eggnog Bread Pudding as the holiday dessert special the week before (leading up to) Christmas, paired with an espresso cup of freshly made egg nog. It’s a spoonful of holiday cheer times two! There’s no way to overdo a good thing at holiday time!


    1 cup brown sugar

    1 cup granulated sugar

    4 eggs

    1tablespoon. vanilla extract

    pinch nutmeg

    1 qt. eggnog

    2 cups whipping cream

    1 loaf (1 lb. 12 oz.) challah, cut ¾” thick

    Mix brown sugar, granulated sugar, eggs, vanilla, nutmeg, eggnog and cream in a stainless steel mixing bowl to make a custard. Cut bread slices into 16 cubes per slice. Gently fold bread into custard. Let stand 20 minutes. Place the mixture into a 9” x 13” pyrex pan. Smooth the top and cover with plastic wrap and foil.

    Place bread pudding into a bain marie (water bath) and bake at 350 degree oven for 45 minutes. Uncover and continue to bake for 15-20 minutes until done and temperature is 190 degrees.

    Let rest for 15 minutes, then cut into 4 x 3 into 12 squares. Serve at room temperature.

    Each serving can be garnished with 1 oz. warm caramel sauce, a scoop of whipped cream, a dusting of nutmeg and powdered sugar. At Wildfire, Eggnog Bread Pudding is served with an espresso cup of fresh eggnog.


  • 30Nov

    Poor Student's PantryOk, this guide was written by Breadedfishstrip and is cute (and has some good tips), so I’m sharing it. It starts by telling you that ramen is NOT cheap and dropping an F-bomb.


    Permalink Filed under: Etc No Comments
  • 25Nov

    From JS Casting:

    “Hello Everyone!

    We are currently casting 3 exciting shows and are in search of:

    • Unique food or restaurant concepts with 2 or more owners for season 3 of CNBC’s Restaurant Startup (Nationwide).
    • Chefs, culinary professionals and foodies for season 11 of Food Network Star (Nationwide).
    • Chefs for season 4 of Food Network’s Beat Bobby Flay (Nationwide).

    Below you will find details on what we are looking for. Please feel free to pass this information on to your family and friends!”


    Now Casting Unique Food or Restaurant Concepts for CNBC’s Restaurant Startup Season 3! 

    Restaurant Startup
    Now Casting Food Network Star Season 11!
    Last chance to send in a home video!
    Deadline: December 3rd, 2014
    Please visit www.FoodNetwork.com/Casting for
    instructions on how to submit a home video
    and for more information.
    Now Casting Season 4 of 
    Food Network’s Beat Bobby Flay

    Beat Bobby Flay


  • 19Nov

    10-years-birthday-cakeHappy Birthday DCFüd!

    We have awesome readers and contributors. Thanks everyone!




    Permalink Filed under: Etc No Comments
  • 17Nov
    Table showcasing delicious foods from Chile

    The Experience Chilean Food Culture event was held on November 3, 2014 at the Restaurant Association of Metropolitan Washington. The event was co- hosted by the Restaurant Association of Metropolitan Washington and Foods From Chile. The event showcased how wonderful ingredients from Chile are in addition to how skilled local chefs are at integrating these ingredients to make delicious dishes and drinks. This event featured six restaurants, their chefs crafting dishes and mixologists creating cocktails while utilizing Chilean ingredients, competing for best food and best cocktail. In addition several wines, olive oils and avocado oil were available for sampling. I was highly impressed by the flavor and presentation of all of the food and drinks at the event. I would not hesitate to dine at any of the restaurants that participated in the event. Each attendee was given two votes to cast, one for their favorite dish and the other for their favorite cocktail. In addition, there were judges’ awards given to best dish and best cocktail as well. The culinary competition was sponsored by Belair Produce, Pisco Waqar, Chile Olive Oil, National Restaurant Association, Patagonia SeaFarms, Watermark Foods, TerraMater, Andes Mountain Water, Acme Paper & Supply, Inc., Wines of Chile and Restaurant Association Metropolitan Washington.


    Chef Riyad Bouizar made Savory Chicken Tartlets with Chilean Berries. This dish featured a pastry puff cup with a savory and mildly sweet chicken bastilla filling. Plump raspberries and blackberries sat atop each tartlet, topped by a dusting of powdered sugar. This was a delicate dish, mild flavors allowed the natural sweetness of the berries shine through.

    Del Campo

    Recipient of Judges’ Best Cocktail Award

    Mixologist Mary Kelly made a specialty cocktail of Chilean Pisco Waqar, grapefruit juice, house made thyme syrup, fresh lemon, and Lillet rose. The acidity of the grapefruit and the thyme infusion created a sweet, sour and savory drink that was incredibly refreshing.

    Chef Victor Albisu made Smoked Chicken Liver Crostini with burnt Chilean Blackberry and Malbec Mostrada. Crisp toasts topped with velvety chicken liver pate and a topping of a slightly sweet, sour and a hint of bitter Chilean blackberry and Malbec Mostrada was perfectly balanced in flavor and texture.


    Chef Justus Frank made Chilean Olive Oil- Poached Octopus, which featured Chilean Extra Virgin Olive Oil, chickpea puree, aji peppers, hearts of palm and lime zest. This dish was incredibly visually striking with bright orange and green. The octopus was cooked to perfection, which is no easy feat. The olive oil was well balanced by the acidity of the lime zest.

    Kaz Sushi Bistro

    Recipient of Judges’ Best Dish Award

    Chef Kazuhiro Okochi made Chilean Salmon Soup, which featured Chilean Salmon, Miso, Cream, Onion, Carrot, Potato, Napa Cabbage and Dill. Paper cups were filled with a few pieces of slightly cured, bright pink Chilean Salmon had steaming hot soup ladled over top. The result was perfectly poached salmon and a super comforting soup. The soup was creamy without being overly heavy. The flavors of the soup were mild enough to bring out the flavor of the salmon.

    Lupo Verde

    Recipient of the Peoples’ Choice Award for best dish and Peoples’ Choice Award for best drink

    Mixologist Francesco Amodeo made a cocktail that showcased Pisco Waqar, with prickly pear liqueur, aperol, lime juice and muddled red grapes. It was delicious and sweet.

    Chef Domenico Apollaro made the dish Terra E. Mare, which featured Buratta, homemade fried smoked Malaiti Pasta, raspberry caviar, prawns carpaccio, Chilean extra virgin olive oil, thyme, chives emulsified, shaved bottarga, volcanic salt and crystralized roses.  In my opinion, this was the most aesthetically beautiful dish. The bright red, green and yellow was truly beautiful on the plate.


    Chef Felipe Milanes made the dish, The Essence of A Port, which featured Puerto Montes Cured Chilean Salmon, Crispy Arepas, and cannela sauce. This was a humble, crispy bite of arepa topped with cured salmon with pickled vegetables on top. It was a very simple but tasty dish. I liked the textural composition of the soft salmon with the crunch of the arepa.

    Chilean Wines:

    Until this event, I had limited experience with Chilean wines. Thanks to Sommelier Brent Kroll of Neighborhood Restaurant Group, my eyes are now open to how delectable and affordable Chilean wines are. The event provided the following wines for tasting and I’d recommend trying all of them.

    Los Vascos, Sauviginon Blanc, 2013- A crisp and citrusy white wine.
    Los Vascos, Cabernet Sauvignon, 2012- A dry red wine with notes of raspberries and black cherries.
    Ritual, Pinot Noir, 2013 – A dry red wine with a fruity bouquet and notes of plum.
    Ritual, Sauviginon Blanc, 2013- A dry white wine with notes of tropical fruit and oak.
    Santa Rita Triple C, 2010- A Bordeaux blend, full-bodied red wine with complex flavors of fruit, vanilla and floral notes.
    Santa Rita, Reserva, Sauvignon Blanc, 2013- Dry white wine with clean, crisp and citrusy notes.
    Santa Rita, Reserva, Carmenere, 2011- A dry medium bodied red wine with notes of black berries, black cherries, vanilla and oak.

    -JHC (Jennifer)

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