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16Oct
Metro Diner, Fredericksburg, VA. -
29Dec
Smashed Cucumber Salad, Umami Nosh, Warm Walnut Potato Salad 
Egg Drop Hot Sour Wonton Soup 
Dry Spiced Double-Fried Chicken Wings 
Xo Shrimp Lo Mein 
Wok Stir Fried Sea Bass 
Sesame Custard (Has no Eggs) 
Chinese Style 5 Spice Donuts We were happy to try the new menu items at the DuPont location of ChiKo, a group of Chinese/Korean fusion restaurants. I can’t eat egg yolks, so brought a plus one (“C”) to try the dishes I could not. We enjoyed all the new menu items; my guest vouched for the dishes I could not try).
C’s favorite dishes of the visit were the Umami Nosh (soft-cooked egg, salmon caviar, seaweed) and Egg Drop Hot Sour Wonton Soup, two dishes I could not try. He attacked the Chinese Style 5 Spice Donuts. When he brought home the leftover soup, his partner proclaimed it “sex in a bowl.” I asked no further questions at that point.
My favorite dishes of the evening were the Wok Stir Fried Sea Bass (which I LOVED) ordered without the oyster mushrooms and Dry Spiced Double-Fried Chicken Wings (wonderful savory flavor and perfectly crunchy), although the latter isn’t a new dish. I attacked the Sesame Custard, which does not contain eggs and features a perfect combination of flavors and textures (coconut, caramel, almonds, basil seeds).
The new dishes are available at all ChiKo locations. Scroll down to see the menu.
-JAY
Disclosure: From time to time, we are given free items, meals, or entry to events. Our words are still our own.
Standard menu. They also have a vegetarian and a GF menu. -
28Jan
Chef Big Rube (L) & Aaron Anderson (R)
The COVID-19 (Coronavirus) pandemic has been especially hard on the restaurant industry, since traffic and seating has been reduced across the country. The use of ghost kitchens may be one way for entrepreneurs to expand their businesses and minimize losses during this difficult time.
Philadelphia entrepreneur Aaron Anderson operates several Original Hot Dog Factory restaurants in Philadelphia. He has partnered with Chef Big Rube, who is known for his immensely popular chicken, to open several ghost kitchen concepts (chicken shack, halal burgers, cheesesteaks, and breakfast bars) through Cloud Kitchens, and a brick and mortar restaurant (steak and shrimp) in Philadelphia. Ghost kitchens like Cloud allow for Anderson to invest in innovation because he can open new food concepts without raising funds for the expenses of a full new restaurant.
“Back in the DC area, ghost concepts are allowing for interesting experiments. Although Foster’s Grill in Vienna is known for its Charburgers, they recently launched a delivery-only ghost concept called Chicken Frenzy from their own restaurant’s kitchen. Chicken Frenzy’s menu includes chicken sandwiches, chicken salads, chicken fingers, and wings, as well as onion rings, plant-based chicken sandwiches, shakes, brownies, and chocolate chip cookies. Some of Chicken Frenzy’s menu items have been added to Foster’s Grill.
On a larger scale, Ghostline DC opened in August in Glover Park. Ghostline DC is a multiple-restaurant professional kitchen (delivery and takeout). Some of the items flowing out of Ghostline DC include ramen, pizza, fried chicken sandwiches, cupcakes, breakfast sandwiches, and pastries.
Hopefully, food entrepreneurs here and throughout the country will continue to find ways to stay in business and possibly even thrive during this pandemic. Don’t be surprised if you see more chicken sandwiches (a recent trend) coming through ghost kitchens in the near future.
-JAY
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24Jan
Clarity in Vienna, Virginia has specials that change throughout the week. Tomorrow evening, there will be a guest chef cooking the food of Ghana, but the event is already sold out. This Thursday’s specials will be Dry-Rubbed Cherry Wood Smoked Barbecue Grass-Fed Brisket and Heritage Pork Ribs; Balsamic Pineapple Barbeque sauce comes on the side with either dish. I’m keeping an eye out for when Chef Jonathan Krinn makes pho again, since we missed it last time.
Clarity’s Smoked Beef Brisket Chili We were happy to pick up Chef Krinn’s Smoked brisket Chili special today. It came with sun-dried tomato corn bread. We also got to try three mini breads: baguette, garlic, and herbs de Provence. We didn’t take the sour cream of cheddar cheese, since we don’t use them.
The chili was very good but a bit spicier than we generally eat. We did add onions, scallions, and rice (with garlic) at home, which helped a bit with the spice level, as did the corn bread. I had planned on adding chopped tomatoes, but figured there was already enough going on the plate.
Sun-Dried Tomato Cornbread Chef Krinn’s father does the baking, and he is extremely skilled. Herbs de Provence was our favorite of the 3 mini breads, although all of them were quite good. The corn bread was tasty too. You should pre-order dad’s baguettes or gluten-free bread (for Thursday pickup), or his stuffed crust pizza when it comes up as a special again. This week’s baguette flavor will be “everything.”
Three Mini Breads My dining partner pickup up the food, and said Clarity has a great upscale NYC restaurant type of vibe. She was impressed.
-JAY
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17Jan
Bear Branch Tavern in Vienna runs daily specials. This weekend, their BBT BBQ Big Boi Platter returns, featuring Brisket, Baby Back Ribs, Carolina Pulled Pork, Black Eyed Pea Baked Beans, Red Bliss Potato Salad (although our image features Coleslaw instead), and House Made Pickles. It’s available as a dine in entrée (inside or outside seating) for $20, or as a gameday platter for you and your friends (feeds four adults for around $80).
We very much enjoyed BBT’s BBQ platter! Our favorite items on were the Brisket, Ribs, and Pickles. Of the three BBQ sauces we tried (Kansas City, Carolina, and DC Mumbo), we preferred and fought over the Carolina (mustard-based) sauce, although all three were tasty.
Our suggestion would be to work on the baked beans a bit more. They were a bit undercooked, and black eyed peas may not be the best legume for the job. That said, we ate them.
BBT has a a great vibe and is casual and fun. It’s nice that they have both indoor and outdoor seating. As for the service, the employee who took our order on the phone (Jamie) was great.
Here is their dine-in menu. They have a brunch menu as well. When you visit their website, there is a popup with their daily food and drink specials.
-JAY
Editor’s Notes:
With a chunk of Washington, DC and the metro system closed due to the upcoming Inauguration, some of the more popular Northern Virginia restaurants have been quite busy this weekend. If you are ordering BBT takeout, call a little farther ahead.
As far as dining during the pandemic, BBT has covered heated outdoor seating, and sells branded blankets to help with the weather.
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26Feb
We’ve had some great dishes recently and want to highlight some of them. Featured: Kiin Imm Thai, Mama Chang’s, Marumen, Kizuna, Silver Diner, Rice Bar, Hei Hei Tiger, Bethesda Bagels.
Hei Hei Tiger 
Silver Diner 
Rice Bar 
Marumen 
Kizuna 
Mama Chang 
Bethesda Bagel 
Kiin Imm Thai
In no particular order:
We were at Hei Hei Tiger (Tiger Fork’s sister) a few days before the official opening. They wouldn’t let us order the duck because they said they were still working on making it crispy, but even so, it was the best protein we tried, including the chicken, pork belly, and BBQ Pork. The bok choi was very good but was given to me in error, since I ordered the Chinese Broccoli. Those are the only two things we as a group ate that we would order again, unless they tweak the recipes (which they are working on). They had a good crust on the pork belly but, it tasted both too salty and smoky. The BBQ pork’s flavor was a little off too, and the meat was tough. Hei Hei Tiger also has a bar in front of Sen Khao.
The meal at Silver Diner (steak, mashed potatoes, winter vegetables, spinach with garlic) was good, and definitely worth ordering again. The winter veggies (beets, Brussels sprouts, winter squash) were excellent.
Kizuna’s ramen is really good (including the pork belly), and does not include MSG.
Marumen’s kimchi (that little bowl on the side of the ramen bowl) is made by Grandma. The ramen house is open late, and tends to be busy.
Kiin Imm Thai was empty when I sat down 6pm on a Sunday and was fully packed within an hour. People were eating a huge variety of delicious looking dishes. We need to try more dishes here. The place is new and promising, but small.
At Rice Bar, a Chipotle-style Korean rice and noodles concept based in DC, avoid the miso soup they give you on the side, since it isn’t very good. Rice Bar is run by a couple of really nice guys from Mongolia. We ordered Rice Noodles with Kalbi, Marinated Cucumbers, Eggplant, Radish Kimchi, and Seaweed, which was good.
Mama Chang is an adventurous Hubei/Sichuan restaurant in Fairfax (near Marumen) inspired by Peter Chang’s mother.
The image of of a bagel with lox features vegan veggie cream cheese. I didn’t take a picture of them, but Bethesda Bagel has secret potato pancakes. The sign for the latkes fell down, but they still have them (with sour cream or apple sauce).
-JAY
Editor’s Update, January 12, 2021:
Rice Bar in Crystal City is closed for the Pandemic, but they are open in DC. The other mentioned restaurants are still open.
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17Jan
Guacamole 
Burrito Gordo 
Tres Enchiladas (Shredded Beef, Cheese & Onion, Chicken) 
Chips & Salsa
A few nights ago my family and I went to one of the more favorite local restaurants, Tequila Grande (in Oakton). At Tequila Grande, guests should be aware that the “grande” in the name is by no means a joke. The portions and quality at TG are unmatched for this classical Mexican eatery. The interior of the restaurant is very comforting as the orange painted walls and many windows present a homely vibe. The menu at Tequila Grande offers an array of different Mexican specialties like carne asada, enchiladas, and tacos in addition to more Americanized menu options like burritos and chimichangas.
When we arrived were greeted with chips and salsa as we perused the menu. As customary at Tequila Grande we started off with their fresh guacamole. The guacamole is smooth and spicy and served in a very charming blue corn tortilla bowl that gets slowly devoured with the dip. For dinner, I ordered the biggest menu item they have, the burrito-gordo. This is the biggest burrito I have ever experienced in my life. It is overflowing with flavorful ground beef, stewed chicken, re-fried beans, and Spanish rice. The burrito is also covered in cheese, pico-de-gallo, and sour cream. As terrifying as it looks coming straight at you it is an extremely delicious burrito with a dense and hearty filling that leaves you stuffed for several days. As usual, however, I was only able to eat half the burrito and saved the rest for later (which is perfectly fine as it heats up great).
My father ordered his favorite, the enchiladas. His go-to combination, which he highly recommends to anyone ordering enchiladas is one shredded beef, one cheese and onion, and one stewed chicken. I had a portion of some of his as we were all sharing and the winner to me was the tender shredded beef enchilada. All of them come smothered in sauce and cheese served alongside beans and rice.
My sister and mother shared a combination of chicken and shrimp fajitas. As they were picking at my burrito I grabbed a small flour tortilla and scooped the grilled shrimp, caramelized onions and soft bell peppers into the tortilla. I topped it with some sour cream, salsa and lettuce and had a fantastic albeit wet mini shrimp taco.
The food at tequila grande may be grande but that does not at all undercut its quality. Being a small family establishment tequila grande manages to have some of the best Mexican food while also having a lovely atmosphere all for a reasonable price in local midtown Vienna. It is somewhere you should definitely consider the next time you are in the mood for a fiesta of flavor.
-ARM
Editor’s Note 12/20/2020: Tequila Grande was recently rebranded as Mama Tigre (under the same ownership). It is now fusion of Mexican and Indian cuisines.
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12Apr
I recently went on a wine tour through Virginia. Gray Ghost here and Rappahannock Cellars there. (P.S. the pourer at Rappahannock is against health care reform – hello Virginia – I almost spit out my Norton…almost.) My binge journey through the Rappahannock Valley, which I heartily suggest you take as it’s only two hours away, was awakened by a new, and unique, winery of choice. Narmada.Narmada is new. It’s most fun attribute, without sounding like the newest installment of Sassy Gay Friend, is that it is owned by an Indian family. Having planted a few years ago, the wine has finally come of age. Apparently, however, the chicken tikka masala hasn’t.
They serve food. Yes, a winery that serves food. It’s smart, and god bless someone for coming up with the idea. But the masala, hello, cardboard. You would think, simmer the chicken in the sauce all day. Well, that isn’t the Narmada thinking. But the wines are good. And there was live music! Oh, and did I mention there was food?! Other wineries need to catch on to this craze. A quick appetizer with your tasting can seal the deal. We asked if the varietals planted were meant to compliment Indian foods but received a questionable, if not full no, response; a missed opportunity.
Right now in my wine cellar, I have Midnight. I also bought a shirt in their gift shop. While it might seem a little kitschy, and the front door is oddly placed, it’s refreshing to see a completely new concept push in to the, errr, established Virginia winery scene. The food has promise, I like the live music, and I like the grandmother and father sitting on the couch. It’s a new atmosphere. And every other winery we visited would mention Narmada and insist we go. It was also packed with people – by far the most out of the six wineries we visited. I wish them success as they continue to refine their menu and perfect their blends.
AEK
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29Mar
The Inn at Little Washington, man, I don’t know. Below I’ve laid out my Inn experience under three categories: 1) Food, 2) Service, and 3) Ambiance. I remember growing up and always hearing about the Inn. And I wonder, just wonder, if 10 years ago the Inn was hot because it was the best place to eat in the area, but as new restaurants move in and fine dining is just a metro stop away, if the Inn isn’t struggling to find its identity and its place in a burgeoning Washington, D.C. culinary scene.
The food. We arrived early and ordered some drinks while we waited for our table. We sat in the “living room” – a wonderfully cozy and sumptuous room with large pillows and quiet corners. The drink? A rosemary infused gin with champagne and other various pre-prohibition ingredients. It was delicious.
After being seated at our table, we opened our menus to find they were personalized. A nice touch. While perusing the menu we were given bread. It would have been better if it was warm. Maybe next time. We ordered some more cocktails and then were given a plate of amuse bouche – made with ingredients featured in many of the dishes on the menu. They were wonderful! A beet puree, a parmesan cream, a bite size lamb carpaccio, and a piece of black cod. We drank, we ate bread, we tasted the bouches, and ate more bread. They bread girl kept re-loading the bread dish. Eventually, I had to say no more. I didn’t come to the Inn for rolls.Our first dishes – a Big Eye tuna, avocado, and mango salad with a saki-yuzu sorbet and some Carpaccio of herb crusted baby lamb with Caesar Salad ice cream. The tuna was good, but nothing I couldn’t find at a top-notch sushi restaurant in the city. And, honestly, it probably would have been better elsewhere. But the sorbet was tasty. The Carpaccio was flavorful and the Caesar Salad ice cream was inventive and interesting – the winner of the first course. Both dishes are pictured above.
For the second course, we ate macaroni and cheese and a homemade boudin blanc. Both were tasty, if not awesome. The mac and cheese consisted of nine ziti pieces covered in cheese with some black truffle grated on top. A bit absurd I think, and trying a tad too much. The boudin blanc was good. But really, when is sausage ever bad? Jimmy Dean is a millionaire for a reason! During this course, we also popped open a Petit Verdot – still my fav of all time.For the mains, a delicious short rib and filet mignon combination and some medallions of rabbit. The rabbit – dry…sec…can I get a glass of water over here? It was the disappointment of the evening. And it was wrapped in pancetta! There was a collective sign of “ehhhh” heard from Washington, Virginia to Palermo, Sicily. The beef two ways was fresh, succulent, and tasted of the quality we were expecting.
Dessert…the Seven Deadly Sins – a little sampling of everything on the menu. The vanilla panacotta and the molten lava cake were stupendous. The rhubarb crumble, I could make. And the vanilla and butter pecan ice cream should be illegal to make. Frozen ice.All in all, we were on a food roller coaster. Some definite highs and some lowly lows (for a place of this mythological caliber)! While mostly delicious, I don’t know if I’d go the distance for another try. I’ve got The Source only a few miles away and their duck is worth the price of a metro ticket.
The service. Attentive. Punctual. On point. Our personal server seemed aloof, chatting and laughing with other tables but serving us as if we were sitting in a Soviet-era pancake house. The bread girl was very sweet. And the water filling person deserves a raise. And we’d like to give a shout out to the Ginger who walked the dining room like a ballerina with a mission.
The ambiance. Take one part Grandma’s living room, one part Martha Stewart Living, and a healthy teaspoon of fine dinnerware, et voila, you have the Inn. It is what you’d envision the Mansion on O Street to look like… but then you see the yard sale. It was both classy and comfortable. The fringed lampshades worked, but barely.
In the end, the Inn at Little Washington experience: it lived up to the expectation, but didn’t surpass it.
AEK
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22Jun
Would you guess it? There were two Virginia Summer Solstice Farm Dinner’s on June 20th. And both were hosted by top chefs from the area! A while back, I bought tickets to one of the dinners hosted by Chef Tony Chittum of Vermillion. My friends, who I suggested should come along, bought tickets to a similar dinner hosted by Chef Cathal Armstrong of Restaurant Eve. Our only communication after this separate purchasing was about car-pooling to the event, ignorant to the fact there were two separate dinners – our e-mails were only titled “Virginia Summer Solstice Farm Dinner.” Imagine my surprise when we arrived at the wrong dinner – too late to drive to the other. After a somewhat cold reception from a French woman – surprise – we discovered there were only two tickets available for purchase. Off to the ATM! (A difficult task in the middle of nowhere Virginia!) Finally, after handing over an obscene amount of money (for the second time), we sauntered up the hill to begin our Solstice extravaganza as presented by Chef Armstrong.
I could write all day about the wines of the evenings. Local to the Rappahannock region, they were true Virginia. I’ll highlight one; the Rappahannock Cellars Cabernet Franc (2007) was just as this wine should be – rich, full bodied, and, dare I say it, world class. To start, however, we drank a delicious blueberry Wasmund’s Rye cocktail. The rye, from the Copper Fox Distillery, is 100 percent American made, one barrel at a time (or so the brochure tells me). After the incidents of just a few minutes earlier, the comedy of errors, I was desperate for a drink. With a rye in one hand, and a Rappahannock Cellars Seyval Blanc (2008) in the other, I strode up to the tent for dinner.
Placed on top of a small hill, gorgeous views of green, lush mountains enveloped us. As guests scurried to claim a seat that would best showcase the impending sunset, my party plopped down and enjoyed the moment. A beautiful breeze blew and the food began. We started with a lovely smoked trout salad with horseradish vinaigrette. Although the white dollops were first mistaken for goat cheese, the confusion was quickly overcome by the pure genius of the dish.
Our next course was roasted loin of lamb served over a daube of braised shoulder. The lamb was raised on the very farm where we were eating, the Mount Vernon Farm of Sperryville. It was nicely cooked without a hint of gaminess. Now, I am not a lamb eater by nature, but this was wonderful. And I’m sure the meal was only enhanced by the setting sun. When the sun went down, out came the cheese course – an Everona Piedmont. As it turns out, it was sourced at the farm of a man sitting to our left. A gentleman farmer, he had just returned from a cheese tasting tour of Montenegro. I don’t know what to say about that.
For dessert, a bread pudding with cherries. Not so good. For the first time during the event, I was reminded that the food was being reheated and not cooked directly on site. It was crusty on top – in that dried out kind of way. But by that point in the evening, the wine had flowed, the food had been wonderful, the butter a divine inspiration, and the outdoor kitchen was in the dark. Je t’excuse! After such a harrowing adventure upon arrival, the evening ended in perfect splendor.
AEK
