Hank's Oyster Bar on the DC Wharf will wow you with a wallop of seafood(4-14-19)

Washington's new Wharf neighborhood seems to be packed all the time these days. Yesterday(Sunday) evening was no exception, despite the looming ominous clouds and a spate of drizzle here and there. I am usually lucky enough to find street parking several blocks away, but the situation has gotten so tough here and we gave in to the $22 bill for underground parking for 3 hours! Will & I had planned a quiet adult night out at Hank's Oyster Bar which has to be one of the busiest places there. On arrival the outdoor patio on the marina was jammed and full and we were told there was only indoor seating. I was thankful as it was quieter(although the noise levels are still very high), less humid, and a bit more comfy inside! Indeed, just after we arrived the large glass "garage door style" walls were lowered to keep the winds and a/c inside! YAY!

Décor here is simple with tons of hanging metal traps/cages on the ceiling and an unfinished feel with concrete that generates a lot of extra sound. A bar is on one side and the open kitchen and oyster shucker station at the rear. 

Speaking of the bar, drinks here are fun and decent sized as well (I can't say that about so many places today). Will chose a Begroni or Beer Negroni made of Campari, Gin and Stiegl Radler(Austrian wheat ale) which he said was most refreshing (you know I do not like beer!) and I loved my Molluskology of Grey Goose Vodka, Lemongrass Mizu Shochu, Basil(a fresh leaf garnish), Hellfire Bitters and Lime...not sweet at all and most refreshing on a muggy April eve!

We ordered up a dozen oysters(2 of each of the six varieties offered) and compared them as we slurped down the tasty mollusks. Salty Wolfes and Twin Hook came from Virginia with the latter being one of our favorites of the group; Chincoteague from Maryland, Wellfleet from Massachusetts and Hammersley and Hood Canal from Washington, with the latter being on of my faves as well. Oysters always come with mignonette and I love to just dip my little fork in that and wave it over the oyster for a dash only. The cocktail sauce with horseradish has no place on my oysters, although this fresh one was delish and I dipped the little oyster crackers in it for fun since bread is not served here (except on the sandwiches) and goldfish only arrive when you are seated. By the way, the gent who brought the oysters brought a paper indicating which were which; a nice touch!

We told our server Robert, that we were relaxed and would order as we went along, since we did not wish to rush. Next came the Lobster Deviled Eggs...4 egg halves filled with nice chunks of tender meat, buyt I was yearning for a dash of spice, maybe more paprika. Our wine was a delicious refreshing Susana Balbo 2018 Signature Rose from Valle de Uco in Argentina and I could not discern the varietal at all from the label. There was a disctinct citrus flavor reminding me of Sauvignon Blanc, but the rose was 60% Malbec/40% Pinot Noir(after some research online). It was yummy with ALL the seafood naturally. Every wine on the list but one is available by the glass and it features 12 whites, 6 reds and 3 bubblies.

Next came the Topneck Clam Stuffers which is chopped clam mixed with a nice kicky seasoning and veggies and topped with breadcrumbs and parm and grilled to a crispy top that was a dream. At the sametime a complimentary seafood platter arrived and we were in total shock, but it was magnificent(check out the pre and post photos on FB!), except the table was way too small to hold it and I somehow managed to drop my small tasting plate into smithereens; luckily no shards went anywhere to harm.  The platter had everything anyone could desire from a nice ceviche of small shrimp, fresh fish and calamari that I spiced up with some lime and horseradish from the cocktail sauce, oysters, gorgeous large steamed shrimp, tasty little clams, a tasty mussel escabeche and a magnificent 1/2 of a steamed lobster that was as tender and tasty as everything else.

Luckily we took our time and then decided to simply split one main of the Crab Cake Platter which gave us each a good size cake with those yummy spiced fries and some nice(not creamy) cole slaw. It was the perfect end to a tasty evening out on our own.

Chef Jamie Leeds has assembled a considerate team here and everyone seems to have a good time. I was thrilled when the Quebecois woman at the next table starting inquiring about soft shells and told her to try them; she was thrilled. FYI-they arrived here last week in the DC area, much earlier than usual, and are extremely large this season and I am making my second batch for dinner at home tonight! The Scots on the other side of us were also so entertained by our seafood platter they ordered one as well. There are meat dishes too, but Hank's is for seafood for me!

MAYDAN makes magic with Middle Eastern cuisine(4-10)

We asked two friends of ours(one a well known DC chef) to join us for our maiden visit to Maydan which has been receiving raves since it opened, not only for its food, but for its unique setting as an open two floor space with a huge open fire at the center where much of the food is cooked including the huge irresistible pita breads that keep arriving at the table all night to mop up the sauces, spreads, dips and more. Cocktails here are just as unique with Middle Eastern spice making them totally different from the norm. I had the Za'atar Martini (switched from gin to vodka) with Barr Hill(honey fermented) Vodka, Capitoline White Vermouth, Sumac Oil and herbs. Will chose the Halfeti of El Silencio Mezcal, Cazadores Anejo Tequila, Capitoline Tiber and Spiced Falernum (he is allergic to sumac which is a prominent ingredient here!). Ruth loved her M.E.A. (the abbreviation for Middle East Airlines) featuring Sacred Bond Brandy, Rittenhouse Rye WHiskey, Lemon, Grenadine and Arak and appeared looking a bit like a pink Brandy Alexander! The wine list is amazing with wines from all over the world, but also many featured from the Middle East and further afloat such as the 2017 Vinoterra from Georgia made from the Kakheti grape which had lemon mineral overtones and paired so amazingly with all our spicy and rich starters.

There was no logic to the order of the dishes delivered, although the salads and spreads did come first followed by chicken, then veggies and then merguez.

Our red was a thriller of a rare Agur Cabernet Franc 2012 from the Judean Hills outside Jerusalem, which I have always loved.

To start, I am not a fan of Halloumi, but this is indeed the best I have ever had and I had to go back for more of the tasty cheese with Peanut Dukkah(Egyptian Spice blend) and honey!

A complimentary Salada Fassoulia arrived with cranberry beans, carrots, cauliflower, lime, coriander and turmeric that was delish and then the various condiments(a steal at $1 each) for dipping arrived. We chose the Zhough of parsley, cilantro, cumin and serrano a green dip with a slight kick, but not too much; Toum the white garlic paste with oil and lemon that was the hit of the night and the Tomato Jam with sesame and cinnamon(you could barely taste that). Our super server Kawthar suggested the tomato jam for the duck dish which was to come later!

M'Tabbal was one of my favorite spreads made from Swiss Chard, Tahini & Garlic and I kept going back to it all night until I mopped up the last delicious teaspoon with the amazing pita. Dango was also delicious and was a warm whole chickpea dish with butter, garlic, chile and lime. 

We were in shock when the Whole Chicken arrived next as it was a huge chicken roasted with turmeric, coriander and served with the Garlic Toum spread, but the bird was splayed open on top of large pita breads to absorb any drippings (and you could eat the bread after!(We knew on arrival there would be some for take home later). Moist, crispy and tender this dish sounds simple but is a huge winner. The famous carrot side dish was sold out so we agreed to try the Shishito peppers roasted with the same ingredients: lemon & harissa and they were nice, but not the best, perhaps a bit too much sauce for the delicate peppers. Swordfish kebabsa came ona a skewer with orange, onion, butter and cilantro and while tasty was probably my least favorite dish all night; and it was still quite good. The Duck Breast, Ras El Hanout is a must and offers up just past rare sliced breast with the best spices and a superb crispy skin. The Tomato Jam was indeed the best condiment for this amazing presentation.

Turnips were nice with turnip tops, tahina and lemon but one of the best dishes all night came last: the special of Goat Belly Merguez sausage on a skewer with fermented harissa, pickled fennel and quatr'epices. One of the handsome gents served the sausage tableside and pushed it off the skewer for us to cut up and devour; it was gone in seconds!

We decided to choose two of the three desserts, but they sent out all three anyway and they were all winners: 

Sticky Toffee Pudding is made here with dates, carob syrup and whipped clotted cream; maybe not the traditional English version but a winner.

Almond Milk Pudding arrived with Pistachio Jam and Crushed Walnuts was sour and refreshing.

while the Labneh Cheesecake with oat crumble and granny smith was like yogurt on steroids!

Uber hostess and co-owner Rose Previte sent over glasses of dessert wine and insured at every moment that every dish was perfect. We have to come back to MAYDAN soon!

JULII is just right for French bistro in Bethesda(3-31-19)

Last night we joined my brother and sister-in-law for dinner in North Bethesda at the new Mid-Pike Plaza complex which has changed and grown drastically in the past couple of years. There are now hotels, tons of new dining sports, shops and more, but if you go be warned the free parking garage is not open yet! Since it was Sunday there was some free street parking, but otherwise on other days it costs even to park on the street or the paid lot. It was getting chilly and we arrived to find Julii(from the folks at Cava) at the end of the complex as a free standing virtually all glass building that is most attractive with simple décor, not too noisy and very comfortable booths and tables for seating. It was chilly at our front corner booth next to the window, but they turned the heat up a bit and we eventually warmed up with the delicious food.

Our server Dave was most helpful, although it was funny when he explained that "crudo" meant raw not cooked fish. It seems that in these here parts of Northern Bethesda/Rockville, the locals are always not such foodies as we are! We started with a bottle of refreshing 2017 Vermentino from Argiolas Costamolino in Sardinia and went on to a tasty full-bodied 2015 Tempranillo from Hazanas Vinas Viehas in Rioja made of 85% Tempranillo/15%Graciano. My sister-in-law tried one of the cocktails (without the extra hot sauce) and it was quite tasty, and quite hot enough already!

Appetizers were superb from Salmon Crudo(quite a large portion indeed) with Ladolemono, Aleppo Oil, Shallots, Sherry & Lovage. French Onion soup was a hot gooey rich one truly deserving of the bistro name. Will and I split two: the large Alsatian Tarte with Benton's Bacon(superb tasty and crispy), Onion, Gruyere, Honey & Creme Fraiche. It too was a large portion and after allowing everyone tastes, we still had a large piece to take home. The Foie Torchon was a superb creamy rich foie gras pate with pistachio salt, preserved truffle, apple preserve and espelette. I like a tad of apple and it came in large dollops on the plate, which was a lot, but we simply left it as the foie itself was the star. Pictures and videos on FB!

Our mains were also large and tasty with the Bolognese featuring rigatoni in a divine meat sauce of beef, veal and Benton pork belly with carrots and tomato. The Crispy Trout was beyond perfect with Urfu, Coriander and a Meuniere Spice sauce that I called "death by butter" and piquillo pepper, sunchoke, celery, potato and almonds; a true lesson in fine trout saute. My Lamb Tagine came in a huge Mediterranean ceramic bowl with "top hat" reveal tableside(see photos) and was ever so tasty and filling on this coldest of spring nights. Pomegranate glaze, Crispy chickpeas and a rich couscous with veggies made it a huge hit. The side of Brussels Sprouts may just be the best around as they are crispy and laced with a delish aioli!

We saw the ice cream prep tableside at the next table, but we were all so full...it looked fun, so next time as our dining neighbors raved about the dish(see video).

I know Chef Sacha Felikson who opened this new spot and has an impressive bio in town beforehand as well. He is off on Sundays, but there was no evidence that everything coming from the kitchen was not imbued with great love and caring. The menu is simple with not many bistro selections, and last night several were already sold out, so always check before even looking at the menu so you don't get disappointed. That said, this bistro is a welcome bonus in Bethesda.