• 08Apr

    Spring into Fogo De Chão

    We recently visited Fogo De Chão’s Washington, DC location once again, and sampled both their new spring dishes and rodizio (selection of meats). The restaurant did an excellent job with the new seasonal dishes. Some of our favorite meats were the ribs, top and bottom sirloin, and sausages.

    We enjoyed both of the spring salads. The Ancient Grain Salad is gluten-free recipe and features including quinoa, chia seeds, toasted kasha (buckwheat groats) and wild rice with diced apples, and pomegranate in a house-made citrus vinaigrette. The Asparagus and Spring Pea Salad features fresh asparagus, spring peas, arugula, goat cheese, lemon zest and herb vinaigrette, and is topped with fresh cracked pepper. This dish was listed as “Arugula Salad” on the salad bar, instead of “Asparagus and Spring Pea Salad.”

    The Sweet Pea and Asparagus soup, is a nice creamy vegetarian soup made with sweet spring peas, asparagus and a blend of Parmesan, cream and fresh ground black pepper.

    The three well-crafted seasonal drinks were the:

    • Smoke & Honey – This smoky version of a classic sour features Monkey Shoulder Whisky, peaty Glenmorangie Original, honeyed ginger, and lemon.

     

    • Guava Do Sul – This sparkling cocktail contains Belvedere Vodka, guava puree, fresh lemon, and La Marca Prosecco.

     

    • Andean Punch – This non-alcoholic drink features fresh strawberries muddled with guava and mint, and topped with sparkling soda. We bet that the tasty and refreshing drink would be great with rum as well.

    The service at Fogo was excellent as usual. We always enjoy our meals there.

    -JAY

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  • 27Mar

    Add a Sipp in Your Spring

    Spring is here, and although mother nature seems to have missed the memo, it doesn’t mean that you can’t start your getting a Spring in your step.

    I got the opportunity to do a taste test of Sipp, an organic sparkling soda that’s lightly sweetened with agave.  Let me tell you, I got my drink on tasting all six flavors in one sitting: Zesty Orange, Ginger Blossom, Mojo Berry, Lemon Flower, Ruby Rose and Summer Pear.

    So I’m not the biggest fan of flowery drinks and most of these have a mixture of a flower substance. So drinking them alone was not my cup of tea, but they ,were definitely an adventure to try.

    Zesty Orange tasted a lot like an orange fanta with a little kick. I don’t like spicy, but it wasn’t an overpowering spice.  Just a slight tingle at the end of your tongue. Mix this with some orange juice and vodka and make it a fun woohoo brunch drink with the gals.

    Ginger Blossom is a combination of two of my least favorite things — ginger and flowers.  So I cheated on this one and gave it to co-worker to try for me. Her take was that it was very light on the ginger flavor and the flavor reminded her of melted vanilla ice cream. She wouldn’t drink this on it’s own, but mixed with bourbon it hit the spot.

    IMG_8712 copyRuby Rose the floweriest of them all. My suggestion with this flavor is to mix it with a red or white wine and make it a wine spritzer.

    Summer Pear was my favorite out of all of them.  None of the overpowering flower flavor, light refreshing drink for the summer.  I still wouldn’t drink it on it’s own. Make it into a fancy martini with some vodka and a lemon twist and I’d call it a pinkies up party.

    Mojo Berry has an overpowering mint flavor, so it is a great mixer for a flavored mojito when you don’t have fresh mint on hand.

    Lemon Flower reminded me of a bouche-y 7Up. You grew up from drinking the standard 7up so you moved to Sipp Lemon Flower and it’s better for you!

    My overall assessment, I would not drink these alone but I’d turn them all into wine spritzers in a heartbeat and invite all the girls over (or just stay home alone and binge on Netflix).

    – ADT

    Sipp is sold nationwide at Target, select retailers and Amazon. Follow Sipp on: Facebook, Instagram, Twitter, Pinterest

     

     

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  • 15Feb

    Karma Modern Indian

    Karma Modern Indian opened it’s doors to the public at the beginning of February in Chinatown.  With it’s beautiful modern decor, ambiance and signature cocktails, it’s sure to be a hot spot for the DC professionals. It’s the place you want to be seen in and tell your friends about.

    My take on it? It’s just another fancy restaurant with a bar where you can hang out after work with your fellow colleagues and sip on slightly overpriced cocktails.  They have a nice selection of signature drinks and the bartenders are fabulous.  They’re tentative and focused on their bar tending skills making the price worth every sip.  You have to love a bar that carries an array of bitters, herbs and fancy blocks of ice.

    Food-wise. If you like spice, theirs will hit the spot. I’m not one to take much heat and if you have Butter Chicken on the menu, you better believe I’m going to order it. It had a little more kick to it than what I’m used to.  Not necessarily a bad thing but not my cup of tea.  The chicken was nice and tender and lots of butter chicken sauce goodness that you can use naan to sop up.  On a scale of 1-5, I would rate it a 3.  Great mixture of spices, tender meat and a great balanced portion of everything.

    I also got a taste of their Grilled Shakarandi (cubed sweet potato + mint + tamarind chutney) and Tandoori Cauliflower.  This was very spicy to my palette but the flavors were great for both dishes but I just don’t know if I would pay the prices for these dishes. The cauliflower dish is $14.

    Overall, would I go out of my way to come to DC to visit this restaurant? I would say no, at least not for the food. But I would definitely come around for a fun happy hour with friends and/or colleagues for some posh cocktails and ambiance.

    Karma Modern Indian
    611 I Street, NW
    Washington, DC  20001
    www.karmamodernindian.com

    -ADT (Angie)

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  • 11Feb

    Lemongrass-Pepper Shrimp with Garlic Okra

    It was nasty out yesterday. I’d been up early and so had snuck out for breakfast and coffee before the rain started, but by early afternoon I was fairly well entrenched on my couch, alternately watching crappy TV and trying to care about a not-great book I’m probably not going to bother finishing. As dinnertime approached, I considered venturing out and finding some suitable ‘Saturday night’ activities (like not sitting on my couch), but a glance out my window at the cold rain made items I’d claimed to be “Interested” in on my events calendar decidedly less compelling than staying warm by my fireplace.

    As yet another rerun of the cooking show I won’t admit publicly to watching claimed its latest celebrity victims, my mind wandered to dinner. What would I make? I clearly wasn’t leaving the house then, but I am leaving town in a few days, and the ‘fresh ingredients’ section of my pantry is of course a bit sparse, and what’s there needs to get used up. I pondered the most vulnerable assets: a bag of lovely, bright green okra; an only-just still OK lime; slightly more than a quarter of an onion; half of a stalk of lemongrass; the last few cloves of garlic. How do they fit? In the freezer: the last of a bag of shrimp.

    As my mind meandered to Thailand, my eye grabbed a jar of extra hot Calabrese pepperoncino peppers. “Ithailian?” Sure, what the hell.

    As the shrimp thawed (and I began warming myself with a nip of DC’s own Chacho Aguardiente), I sliced the onion and got it started caramelizing with a couple grinds of black pepper and shakes of dried basil. While that cooked, I assembled the mini-blender, and puréed:

    • 4 cloves of garlic
    • About 5 inches of lemongrass
    • About 2 tbs pepperoncino
    • 1 tbs cumin seed
    • 2 tbs fish sauce (I use Squid brand, and top it up with a few drops of anchovy oil)
    • The juice of 1 lime
    • A couple shakes of dried cilantro

    Just as the onion started to brown (about eight minutes), I added about a tablespoon of olive oil to the pan, followed by the shrimp (six big ones), and stirred in my puréed sauce. Realizing at this point that it was going to cake like hell, I added about a quarter cup of (unseasoned) rice vinegar to loosen the sauce and integrate the elements. Cooking at this point only took a few minutes, as the vinegar cooked off.

    What about that okra, you ask? Super simple: I washed them (there were maybe 16) and tossed them with 2 very finely diced and smashed cloves of garlic, and steamed them over a small wok of water, into which I also muddled the garlic ends and peels. The result was a fragrant edge to the okra – I’m actually surprised this worked, but hey.

    I poured the shrimp and sauce over about half the okra (the rest is for lunch!), and it was really tasty. If I’d marinated the shrimp in the purée, it might have been even better, but for a 20-minute clean-your-cupboard dinner, I’m very happy.

     

    – MAW

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  • 26Jan

    The Best Burger in DC

    Until recently, I was not a burger person. At least not beef burgers. Turkey and lamb, sure, But that all changed when I had Bourbon Steak’s burger. Thick, juicy, and delicious, this burger is like nothing I’ve had before.

    Tucked into the Four Seasons in Georgetown, Bourbon Steak is better known for expense account dining. But their “Business At Bourbon Steak Over Burgers” special (weekdays, 11:30 a.m.–2:30 p.m., at the bar) provides a taste of their fantastic offerings. It’s not cheap, but for $22, you get a burger, fries, a non-alcoholic beverage, and a cookie. Not a bad deal at one of the city’s swankest eateries.

    You can choose from steak, lamb, turkey, veggie, and salmon burgers. I like to stick with the oak-fired prime steak, medium, with cheddar, lettuce, and tomato, and a side of fries. This burger is huge and super filling. The meat is of excellent quality. The truffle-Parmesan duck fat fries are crisp and I usually can’t finish them. Being that this is Bourbon Steak, upgrades are available, such as a foie gras add-on. I’ve not done that, but I did order the mac and cheese recently. It was good, but a bit too creamy for my taste. And way too filling. The cookies are always fresh, and it you go in the summer, it’s actually an ice cream sandwich, which I prefer. If you’re looking to stay within budget, you can get a dealers choice beer for $5. I’ve never been disappointed in that beer.

    Service is impeccable and friendly. The bar can get busy, especially on Fridays, but some days it’s quiet, and you can relax with your burger and beer. It’s not an every day lunch, but when you can, try it out and you’ll be happy you did.

    -LEM (Lia)

     

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  • 25Jan

    Panda Gourmet is NOT Panda Express

    On the outskirts of the city, along a busy stretch of New York Avenue, attached to a Days Inn and behind a Dunkin Donuts is where you’ll find Panda Gourmet. Not to be confused with Panda Express, this Sichuan restaurant delivers spicy deliciousness, albeit in somewhat dubious location. (Note: it’s not unsafe, just a bit rundown.)

    Friendly staff and a familiar Sichuan menu await you if you do venture there. My favorites include cumin lamb, both Chinese burgers (cumin beef and rouga mo, a pork version), the wontons in hot and spicy sauce, and the dan dan mein. Whether you choose a cumin beef burger or the cumin lamb, make sure you like cumin. Both are heavily, pungently seasoned with it, and I love it, so I love these. The pork burger is more traditionally and delicately sauced, but both burgers have a crisp wrapper that provides a nice textural contrast. The dan dan mein is super spicy and the noodles are perfectly cooked. The wontons are well-filled and make a great starter. I recently tried the egg roll on a whim (I love a good one) and it left much to be desired. In the past, I’ve had the garlic eggplant, which is soft, garlicky, and tasty.

    Takeout is available, and I’ve often done that as well, which if you’re heading 50 west from the Cheverly/Bladensburg area, it’s an easy in-and-out spot. Do note that I find the spiciness is kicked up if eating in the restaurant versus ordering take out. The D.C. area offers plenty of Sichuan options, and it can be hard to choose, but Panda Gourmet is a worthwhile addition to your usual suspects.

    -LEM (Lia)

    Editor’s Note: Yes, when she pitched the story, I did ask LEM is she was talking about the place in the mall food court. My bad.

    -JAY

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  • 24Jan

    Boru Ramen is a Columbia Pike Fave

    Arlington’s Columbia Pike doesn’t have the numerous options of other areas in the county, but it does have a diversity of choices, Boru Ramen being one of them. I love ramen, and this is my favorite ramen in all of Arlington, and others seem to agree with me. While not the most amazing ramen, it’s good and I enjoy it.

    I find the the gyoza lacking, which is a bit sad, given that I love dumplings. It’s fairly bland, and it hasn’t led me to try anything else on the appetizer menu, so I recommend not coming when you are completely starving. As for ramen, hakata tonkotsu, which is pork bone broth, chashu, bamboo, sesame, seaweed, and scallion. I usually add bok choy as well. It’s not too rich, but still very flavorful, and the noodles are perfectly chewy and never overcooked. I prefer this to the chicken broth options (shoyu and shio versions), which I’ve found to be less flavorful. You can add on a fried chile oil, and I usually do. It’s super spicy, which I appreciate, and since I usually have leftovers, I can take it home with me. The drink menu is fun, and I had a champagne-based cocktail recently that I loved.

    Service is friendly and Boru does fill up quickly. I’m thrilled Boru is in the neighborhood, and I find myself visiting more and more frequently.

    -LEM

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  • 03Jan

    Sichuan Pavilion is a Favorite for Spicy, Delicious Chinese Cuisine

     

    Sichuan Pavilion has long been a favorite of mine for spicy, delicious Chinese cuisine. It had been about a year since I’d been, until recently, when I went twice in one week. I forgot how much I loved it!

    Located on K Street in Farragut, it’s easily accessible. The menu offers a variety of dishes, so you can take your friends who still consider General Tso’s to be good Chinese cuisine. The service is always professional, and while the dining area tends to be a bit crowded, the decor is quite nice.

    Wonton Soup

    I tried the Wonton Soup for the first time, and found both the broth and dumplings flavorful. The Dumplings in Sichuan sauce are well-filled with pork and the sauce is not mouth-numbing hot, but has a nice kick. The Ma Po Tofu has a rich, spicy sauce and the tofu is soft and pillowy. The portion is huge, too.

    However, my all-time favorite Sichuan Pavilion dish is the Tea-smoked Duck. The duck is beautiful, with a nice layer of fat and crispy skin, and a truly smoky flavor. I could just eat the duck, but I usually give in and add the duck, vegetables, and plum sauce to the bao wrappers. But even alone, the duck is amazing. It also works well for takeout or as leftovers.

    I’ve also had the Polynesian drinks here, most recently the Suffering Bastard. The drinks are potent and reasonably priced, though there was no discernible difference between my drink and a friend’s Mai Tai.

    I’m always happy to see that Sichuan Pavilion is still popular and that the food is still as good as I remember it.

    -LEM (Lia)

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  • 24Dec

    Hong Kong Palace is Still the Place to Eat Wonderful Sichuan Food in Seven Corners

    Sesame Balls

    We recently had a wonderful meal at the first restaurant Chef Liu Chaosheng ever opened, Hong Kong Palace in Seven Corners. It was definitely time to try Hong Kong Palace, since we had featured his newest restaurant, Asian Origin (in Tysons). Chef Liu is known for making everything from scratch in his five restaurants, including the tofu he uses in the Ma Po Tofu.

    While many of our favorites (Ma Po Tofu, Scallion Pancakes, Sesame Balls, etc.) are available at both Hong Kong Palace and Asian Origin, the Tea Smoked Duck and Cumin Lamb are only available at Hong Kong Palace. The Cumin Lamb is a must order for lovers of both lamb and spicy food. The noodles and wontons are good appetizer choices, and are available at both restaurants.

    We were informed prior to this meal by a popular poster on Chowhound.com that the specials written in Chinese on the wall include a “preserved pork” version of the Cumin Lamb that is also quite good. The same poster also recommends the Chicken with Crunchy Peppers from the same menu on the wall.

    -JAY

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  • 24Dec

    Central Supports a Wonderful Children’s Charity Yet Again

    We miss you, Michel.

    Michel Richard’s Central has continued to hold a annual benefit for St. Jude Children’s Hospital, even a year and a half after his death. A few weeks ago, we were thrilled to sample Central Michel Richard‘s delicious French desserts and donate toys to St Jude. Above are some images of of the highlights from this benefit.

    Our Previous coverage of Michel and his events can be found here. You can easily see how he was a beloved fixture in the DC restaurant scene.

    Happy Holidays everyone!

    -JAY

     

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