• 25Dec

    Hope, Dessert, and Michel Richard: Things that are Sweet!

    We recently attended Michel Richard‘s Sweet Hope dessert for toys event at Central. The event benefits St. Jude Children’s Research Hospital. There’s nothing like the combination of  happy children, balloon animals, and amazingly delicious desserts! Above are pictures of some of the highlights of the event.

    I have never been disappointed by Michel’s establishments, and I hear he has a new restaurant in NYC, Villard.

    -JAY

    Central Michel Richard on Urbanspoon

    Permalink Filed under: Events, Restaurants Tags: , , , 1 Comment
  • 19Dec

    New Brewery Alert in Tysons: BJ’s Restaurant and Brewhouse

    Happy hour is Monday-Friday, 3pm-7pm: $4 beers, $5 martinis and mojitos, and $6 wine.

    Happy hour is Monday-Friday, 3pm-7pm: $4 beers, $5 martinis and mojitos, and $6 wine.

    There’s a new Happy Hour spot in town where you can watch pretty much any game on their tremendous 90-100 inch quad-screen capable plasma TV. (But, don’t worry, there are plenty of other TV setups as well if you can’t grab a seat in front of this one.) As soon as you walk in, your eyes are immediately drawn towards their bright and shiny new bar, the obvious focal point of the establishment. This California-based brewery restaurant  is not designed in a traditional manner since the bartenders have plenty of space to hustle around inside, and all the beer taps are on the center island of the oval shaped bar.

    As for their food, I tried the following appetizers:

    • Spinach and Artichoke Dip- Too creamy and salty for my taste buds.
    • Chicken Lettuce Wraps- I’m indifferent about this dish. The chicken pieces were cubed and dry. The flavor and presentation were not bad, but it’s unlikely I will order this again.
    • Their house Cabernet Sauvignon.

      Their house Cabernet Sauvignon.

      Crispy Calamari- Portion size is smaller but this dish is tasty, so I preferred it to the Spinach and artichoke Dip or Chicken Lettuce Wraps.

    • Avocado Egg Rolls- My favorite out of the four appetizers! There are heaping thick cuts of warm avocado layered in just the right amount of cream cheese, red onions, cilantro, tomatoes, pine nuts, and spices. This is a must try!

    The service and my overall experience at BJ’s Restaurant and Brewhouse was fantastic. This new brewery restaurant has a lot of potential and is worth checking out next time you’re in the Tysons Corner area.

    Warning: the bar gets packed during HH, so go early to grab a good seat or bar table! Cheers!

    -EHY (Elina)

    B.J.'s Brewhouse on Urbanspoon

    Permalink Filed under: Drinks, Restaurants Tags: 2 Comments
  • 18Nov

    Various Food Shows are Currently Casting!

    Show Me The Money AltonFriday’s post about Mysticart’s nationwide search for a host for a food show got me thinking, so I did some research for similar opportunities.

    You too can be on TVFN or the Cooking Channel! These shows are for individuals (Next Food Network Star, America’s Greatest Home Cook, Cutthroat Kitchen, Chopped), teams (Food Truck Face-off, Food Court Wars), or Restaurants/Businesses (Restaurant Divided, Mystery Diners, Restaurant Impossible).  A couple of those shows can even set you up in a new business (Food Truck Face-off, Food Court Wars). You can even tell Guy Fieri where to go (in a good way) with his show Diners Drive-ins and Dives.

    The Fox shows (Masterchef, Hell’s Kitchen, Hotel Hell, Kitchen Nightmares) are casting as well.

    Here is one for DC area college students.

    I found a Bravo casting page that includes Bravo’s Top Chef but it is for the previous season. They should update it at some point.

    -JAY

    Permalink Filed under: Etc, Events, Food Trucks, Restaurants Tags: , , No Comments
  • 11Oct

    Oyamel’s Seventh Annual Day (Two Weeks) of the Dead

    From October 21st until November 3rd, Oyamel Cocina Mexicana will celebrate Its Seventh Annual Day of the Dead Festival with festive cocktails and a menu showcasing some of the most authentic ancient foods of Mexico. Tuesday evening, Cy and I attended the media preview for the festival. The food and drinks at this event were exceptional. I could not try the duck dish (since it has mushrooms) and the crab dish was not served.

    Day of the Dead Menu Specials:

    • Caviar de Chapala (Caviar, cilantro, onion, Serrano chile and green tomato in a warm tortilla)
    • Ostiones Pimentos (Lightly poached oyster with bay leaf, black peppercorn, garlic and lemon, served in its own shell)
    • Jaibas Rellenas (Stuffed crab shell topped with sea urchin butter)
    • Chilorio Negro (Black mole with beef and season vegetables)
    • Pato Frito en Chile Seco (Fried duck in a dry chile sauce)
    • Sopa de Calabaza (Pumpkin and squash soup with spiced pumpkin seeds, chile, annatto oil, and foie gras)

    Day of the Dead Cocktail Specials:

    • Atole Rico (Del Maguey Crema de Mezcal, masa, Mexican cinnamon, piloncillo, vanilla and lemon)
    • Resucitó (Maestro Dobel Diamond tequila, Cocchi Americano Rosa, lime leaf and grapefruit bitters)
    • Pato Borracho (House-infused duck Gran Centrenario Añejo, Chihuatl chili, pomegranate and pineapple with an almond air)
    • Atole Rico (A cold cocktail version of Atole, a traditional humble porridge Day of the Dead drink)

    -JAY

    Oyamel on Urbanspoon

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  • 10Oct

    Equinox’s Nordic Cuisine Tasting Menu

    Equinox 1Chef Todd Gray held an exclusive Nordic Cuisine Tasting for journalists on October 8th at his DC restaurant, Equinox.  The theme:  Nordic food from Norway with a heavy emphasis on sustainable fish.  It was an eclectic and interesting group, but the main thing was the delicious food!

    So why Nordic food?

    Chef Gray recently joEquinox 2ined the Norwegian Seafood Council’s Chef’s Culinary Board along with five other chefs from across the country.

    The tasting was held in an intimate room at Equinox with 12 people.  Two of the people were from the Royal Norwegian Embassy and one from the Norwegian Seafood Council.  I made the blunder of asking if ABBA was from Norway…they are not.

    This tasting was fit for a princess.  I was given red wine at my request and two other white wines to go along with the fish tastings.  We were then given a mixed Nordic drink that went down smoothly to start off the tastings.

    Next were the canapés.  Chef Gray described them to us.  All three were delicious.  The fish canapé looked like sushi.

    First Course was warm risotto with crab, artichoke hearts and mushrooms.  I couldn’t taste the mushrooms and the dish was warm and soothing.  I love crab.

    The Second Course was Halibut from Norway encrusted with sweet peppers.  Delicious.  I loved the crunch of the pepper.

    The Third Course was Norwegian Salmon.  It was a sweeter dish, but smooth as butter.

    The Fourth Course was the Honey Apple Cake with a slice of ice cream. Delicious.

    The Menu (Available through October 31st):

    Cocktail & Canape Reception

    Nordic Cocktails

    Beet-Cured Norwegian Salmon Gravlax

    Norwegian Salmon Crudo

    Hot-Seared Tataki

    First Course

    Risotto with Norwegian Red King Crab

    Artichoke hearts and black trumpet mushrooms

    Second Course

    Whole Roasted Deep-Water Norwegian Fjord Halibut

    Confit of sweet peppers, lemon thyme butter and focaccia tuille

    Third Course

    Riso Nero-Crusted Norwegian Salmon

    Cider-glazed Brussels sprout petals

    Winesap apples and Kobocha squash zabaione

    Fourth Course

    Honey Apple Cake with a slice of ice cream.

    Chef Gray will be focusing on Nordic fish at Equinox starting now.  The food is incredible and you don’t want to miss his take on how Nordic fish is served at his restaurant.

    Equinox:
    818 Connecticut Ave, NW
    Washington, DC 20006
    Phone: 202-331-8118
     
    -Marlene Hall (Guest Writer)

    Equinox on Urbanspoon

    Permalink Filed under: Events, Restaurants Tags: , 2 Comments
  • 29Sep

    J&G Steakhouse has a New Look, and Great Drinks and Appetizers!

    In honor of the renovations (the downstairs bar really looks great), J&G Steakhouse had an event last week. Cy and I got try try some great food and drinks. Mixologist Domingo (with his leopard pattern hairstyle) was making drinks from J&G’s new martini cart and we both tried the Goldfinger (Grey Goose, Bombay Sapphire, Lillet Blanc, and gold dust) which of course was wonderful. We also got to try the quite tasty French 515 (sparking rose, 515 Cacoctin Rye, and lemon) from the main bar, and sample some of Chef Philippe’s tasty appetizers throughout the event–there was not a dud among them. The sliders were particularly delicious (although I don’t seem to have a good pic of them). Here are some photo highlights:

    -JAY

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  • 21Sep

    Newton’s Noodles: Keep Calm and Noodle on

    Newton's NoodlesDupont is in for a new fast-casual dining treat, as Monday will mark the grand opening of Dennis Freidman’s Asian inspired Newton’s Noodles. A spin-off from his Bethesda restaurant Newton’s Table, he is putting his poplar Fuzu noodle bowl front and center on the menu.

    At the VIP preview on Wednesday night I was struck by the vast openness of the restaurant and avocado green glow that donned it’s space. I grabbed a beverage and cued up to order my first Fuzu. I was delighted to taste both the original Fuzu noodle bowl (which includes shrimp, scallops, chicken, egg, carrots, snow peas, onions, bean sprouts, scallions, crispy shallots, and black sesame)  and the Coco Curry bowl.  I have to admit, Coco Curry bowl blew my doors off. The perfect combination of sweet with a touch of heat- I will be back for a bigger bowl! All of the noodle bowls are available in 3 different sizes, ranging in price from $4-$14. And, in a very “Chipotle like” twist, one can build their own Fuzu. Choosing their own gluten-free or buckwheat noodle and then adding 2 proteins, choosing a spice level, selecting a sauce (original or coco curry), picking 3 vegetables and adding toppings.

    Also on the menu, and available in 3 generous portion sizes, are the appetizers: Duck Confit Spring Rolls, Tuna Bites, Soba Salad with Ceviche, Beef Wontons, and Kapow Chicken.

    Newton’s Noodles will be quite a treat for those wanting a meal on the go and who don’t want to sacrifice flavor or compromise fresh ingredients. For more information visit their website or just pop around for a Fuzu at 1129 20TH ST NW | WASHINGTON, DC 20036.

    -Lindsey Fern (LKF)

    Newton's Noodles on Urbanspoon

    Permalink Filed under: Restaurants Tags: 3 Comments
  • 13Sep

    Zaytinya Hosts its Third Annual Grape Festival in September!

    Last night we celebrated the harvest season of the most iconic fruit, the grape at Zaytinya. The restaurant’s third annual two-week grape festival runs from September 22rd – October 5th.

    The food and drinks were exceptional, with my favorites being the lamb dish (Mutancene), the granita, and the cocktail. The Mutancene was a masterful combination of lamb, honey, vinegar, almonds, dried plums, and apricots. The “There’s More Than One Way to Skinos a Grape” (cocktail) is a combination of Skinos, Verjus, Dolin Blanc, Fee Bros old-fashioned bitter, a lemon twist and garnished with frozen peeled grape. It is like the Summer Shandy or Arnold Palmer of the wine world and is delicious. The granita worked wonderfully, with the orange flower scented yogurt espuma, candied orange, and lemon verbena combining to elevate the granita to a level usually unseen in that particular dessert.

    We were served two great wines, Ktima Pavlidis Thema Red ( syrah/ agiorgitiko) and Thema White ( Assyrtiko/ Sauvignon Blanc blend).

    -JAY

    Zaytinya on Urbanspoon

    Permalink Filed under: Drinks, Restaurants Tags: 3 Comments
  • 05Sep

    Mad Fox: an Eclectic Pairing of Food and Beer

    Executive Chef, Andrew Dixon, and CEO and Executive Brewer, Bill Madden have teamed up to bring Mad Fox Brewing Company a new eclectic menu and beer pairing.  And when I say eclectic I mean it’s a menu that brings flavors and tastes from Germany to Asia. When Andrew and Bill were asked if the food complements the beer or vice versa, they answered “both” as if the two courses are in a relationship of equals.

    Dixon explains his choice in menu changes is based on items that are available locally and and on his his love of Korean food.  You will find that his new menu includes the ever so popular and trendy Korean fusion tacos.

    The Schnitzel was a German love affair.  A breaded tenderloin with surryano country ham, gouda cheese, a potato puree, and ale demi glace was paired with the Kellerbier Kolsch.  Encrusted with just the right amount of breading, gives the tenderloin a nice crispy crunch and a light taste. I have to say that I’m not really a big beer fan but the Kellerbier Kolsch was an easy beer to drink.  It’s one of Mad Fox’s award winning beers and is easy to drink because it’s unfiltered.   Why pair it with the Schnitzel? Because it’s a German brew and because it sits 10-14 days after it’s brewed; this beer is a more heavily yeasted beer with a smooth flavor.  So, the lighter tasting Schnitzel’s flavors are intensified as it’s paired with this brew.

    I am a lover of seafood and the potato chip encrusted Crab Cakes had me licking the plate clean.  Not only was this genius of a dish created by breading it with potato chips, but you’ll be surprised to learn that these potato chips are also made from scratch.  It is an intense flavored dish garnished with an avocado puree, ginger emulsion and melon salsa.  The crab cakes were paired with the Praha Pils which is brewed with an authentic Bohemiam Pilsener malt made from the heirloom Hanka Barley Varietal and imported Czech Saaz hops.  This beer wasn’t one of my favorites because it’s a strong beer with a dry bitter finish.

    And one of Dixon’s favorite dishes on new menu is the  Bulgogi Lamb Tacos.  The tacos were filled with a marinated & seared lamb shoulder with Kimchi slaw, cucumbers, scallion and cilantro.  This dish had a spicy kick to it and being paired with the Orange Whip IPA made perfect sense.  The stronger spicier kick of the tacos was complemented by the lighter dry Citra Hops-flavored beer that carries hints of pineapple, oranges and other citrus fruits.  The beer helps tone down the spice of the tacos making them less overbearing.

    The new menu is a fairly different spin on the typical American Brewery and I invite you to explore their menu at madfoxbrewing.com.

    But the one thing I was disappointed in?  What happened to their Tuna Carpaccio dish?  When I interrogated Dixon about his removal of this amazing dish, he simply stated that it wasn’t popular enough.   So, I’m starting a petition to bring it back, and encourage you to open your minds up to the wonderful world of raw proteins because Dixon’s Tuna Carpaccio was one to be savored.

    Mad Fox is expanding into DC, so you DC-dwellers who don’t like to venture to parts unknown such as Virginia will now be able to enjoy the brewery’s award-winning beer and eclectic menu.

    -ADT (Angie)

    Mad Fox Brewing Company on Urbanspoon

    Permalink Filed under: Drinks, Restaurants No Comments
  • 02Sep

    Contest to Rename a Restaurant in Fairfax City

    the food-restaurant

    Pics Courtesy of The Food restaurant.

    The Contest to rename “The Food” restaurant is from September 1st – 15th, 2013.

    The winner will receive $500 worth of free meals for the year. Two runner-ups will receive $50 gift certificates, and each contestant will receive a 10% off coupon towards any meal.

    The three options are:

    Potomac’s:  Pizza, Burgers & Kabobs
    Georgee’s : Pizza Burgers & Kabobs
    The Sauce Spot – Dressing Up Pizza, Burgers & Kabobs Your Way

    -JAY

    Permalink Filed under: Contests, Restaurants Tags: 2 Comments
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