Arlington's GREEN PIG BISTRO proves its perfection yet again(3-28-22)

Last night we headed back to Clarendon for dinner with friends at The Green Pig Bistro and even while Chef Tracy O'Grady was off on Monday, the place ran everything seamlessly under the guidance of her amazing husband Chef Brian Wolken.

We were lucky to have the uber-server Carly as she was so excellent at lunch a week prior, but sad to hear that she will be leaving soon.

We are addicted to Tracy's Deviled Eggs, and they seemed even better last night with an extra sprinkling of bacon bits--irresistible! We shared another starter of Buffalo Pork Ribs with a kicky blue cheese dressing and buffalo sauce and shaved celery on top. The ribs come separated and cooked to perfection and you do have to ask for the excellent Grilled Ciabatta bread to mop it all up. This could be our new favorite dish here, but as the portion has 4-5 ribs, I suggest sharing.

The cocktail list here is fun and Will & I started with the Spicy Pome-rita of Lunazul Blanco Tequila, Serrano Pepper infused simple syrup, Pomegranate Juice, Fresh Lime Juice, sliced Serrano peppers and pomegranate seeds. YUMMY! Our guests loved their Torie Tornado od Blue Sapphire Gin, St. Germaine, Fresh Lemon Juice, Simple Syrup, Cucumber & Mint as well as the Smokin' Old Fashioned with Hickory Smoked Rittenhouse Rye, Brown Simple Sugar, Angostura Bitters, Orange Bitters and Orange Peel.

The wine list has grown to huge proportions in the last months, but we settled on a yummy Volpaia Chianti Classico 2019 of 100% Sangiovese that went super well with all the dishes and also warmed us on this coldest of March nights.

After we finished the bottle, we had a glass of Familia Montaña Rioja of Tempranilla 2018 from Crianza that is one of 9 reds, 9 whites, 3 roses and 2 sparklings served by the glass!

Mains here are huge and be prepared to share or get a take-away box which we all did!

Each day has a daily special and I tried the Monday Plat du Jour of Southern Fried Chicken with mac & Cheese, Biscuit & Mushroom Gravy. The chicken was as crispy as could be on the outside and juicy to a tee inside. You get 4 pieces--a whole 1/2 chicken!! The biscuits here are divine as well and the mac & cheese was gooey and crunchy on top with a gremolata in a small cast iron pan.

The Steak Frites is a 14-ounce T-bone with Garlic Wilted Spinach & Kale, Hand Cut Truffle Fries(another totally addictive dish), house made steak butter and bearnaise sauce taking this everyday dish to new heights. Two of us had the Crispy Gruyere Pork Schnitzel which was moist and perfectly cooked and served with Buttermilk Spaetzle, Scarlet Runner Beans, Butternut Squash, Savoy Cabbage, Savory and Smoked Pork Jus--this is a dish you will come back for again and again, especially on a bitter cold night like we had.

We took home the cookies as we always do, knowing that every meal at Green Pig is always a treat and superbly cooked, served and enjoyed.

DC's CONVIVIAL has celebratory cuisine (3-24-22)

 It has been a long covid-time since we last dined at CONVIVIAL, the super French bistro near the Convention Center where the ambiance and the food will truly transport you to France. Chef Cedric Maupillier's food took us all to a level beyond last night from each bite and sip start to finish.

The service was supreme as two gents filled our water glasses before we had even sat down and our server, Dino, gave us menus and asked if we had any questions. 

I should note that we were joined by Tina & Rod GIlfry, the latter starring here in DC in a world premiere opera at the Washington national Opera, but also known on YouTube for his bartending! Check out

https://www.youtube.com/channel/UCc6OEgboB4Fsk12b22icAwQ

We settled in with a superb white Chateau de Marjolet 2020 Cotes du Rhônes Blanc "Petit Parcelle" made from Viognier & Roussanne, the former with an elegant creaminess, the latter giving off that wonderful terroir minerality. I can think of no other starter that matches this wine better than the Quenelles Nantua, light dumplings of crayfish in a divine Cognac-cream sauce with a hint of fresh dill and trout caviar. The sauce is reminiscent of a Lobster bisque and the tiny crayfish were like little crevettes dancing around the lake of bisque. The wonderful baguette that came to the table were sublime for mopping it all up with. Carpaccio de Thon Nicoise had thin slices of sushi-grade bluefin with a green bean-tomato, olive tartare, crispy potato strings, capers, basil and an anchovy aioli. Ouef en Meurette is a beautifully poached egg in red wine sauce with bacon lardon and mushroom brioche--perhaps the ideal "French" breakfast!

We switched to red wine with a nice Mourvedre-Grenache blend called La Bastide Blanche from Bandol in Provence 2018 which was smooth and silky and just right!

Main courses were as elegant as they come from my Pithiers de Pigeon Bourgeoise made from country squab with fig, truffle and puff pastry(be sure to check out the FB photos). The meat was tender, the pastry flaky and the sauce divine. Pot-au-Feu had an "ginger-beef consommé poured tableside over the paleron, short rib, shank of beef and a plate of oxtail bone marrow on the side. The dish was complemented with carrots, leeks, turnip and celery. No less impressive was the huge Boeuf Bourguignon made with red wine using braised beef, paleron, mushrooms, bacon and pearl onions. Finally, Steak Frites, the quintessential bistro dish served here with green beans as well as fries and looking divine! 

We were all too full for dessert, but left knowing that there is always a small corner of France right here in DC at Convivial whenever the bistro urge arises!

DC's BELGA CAFE deserves bravos for Chef Bart's brilliance(3-17-21)

 

We have ventured out for a couple of fundraising dinners at various restaurants, but this was my first wine dinner in over two years. Chef/Owner Bart Vandaele cooked up a storm last night for about 20 or so guests at a meal entitled "Big Bold American" and featured some superb wines to boot.

Belga Cafe on Capitol Hill is always a treat, and I shall sorely miss Chef Bart's B TWO that closed in the Dupont Circle area, but with traffic not being so bad, and parking almost a cinch; the 22 minute ride over and 15 minute ride back was more than worth it.

We were all seated at individual tables in the rear next to the open kitchen where we could observe the prep for each dish and ask questions as well. The assemblage of the first plate (indeed all the courses) was done with finesse and flair and a technicality that one does not get to see too often. 

TARTARE of MARINATED SALMON and Red beets, Fennel, Salmon Eggs, Frisee and Orange Crumble was a revelation (pictures on FB) from the spectacular Chesapeake Smoke House Salmon in DC(which I swore was from Scotland, NOT!) to the "orange crumble" which it turns out is orange, butter, spices and breadcrumbs sauteed to perfection. Stag's Leap Viognier 2019 from Napa was the perfect pairing, and I have to say could be a major Viognier winner in my future book.

TERRINE of FOIE GRAS MOUSSE and DUCK BREAST, with Porto Gelee and Roasted Artichoke was simply silky and divine. Endive was added with a light vinaigrette and more artichokes in the leaf as well as teeny crispy duck fat cubes (at least I think that's what they were) for flavor. A slice of grilled brioche could not have been better! The wine was a Robert Mondavi "Reserve Carneros" 2013 Chardonnay from Napa that at first was like a ton of oak in my mouth, but was amazing with the terrine and even started to gain acidity when the two were paired.

Stew of RABBIT LEG came with Red Cabbage Puree, Horsin Sauce, Purple Potatoes, Pickled Carrots, Red Vein Sorrel and had a broth poured over tableside. The leg and thigh were beautifully dotted with coarse mustard and seeds. I love rabbit and this dish was a winter winner! Thank goodness it was wet and chilly last night! The wine was a superb Resonance Pinot Noir 2018 from Oregon's Willamette Valley, and I never say no to an Oregon Pinot!

BRAISED OXTAIL came covered with BUTTERMILK POTATO MOUSSE, Black Truffle, Salsify and topped with Parsnip Crisps. Chef called it Shepherd's Pie and I called it Shepherd's Pie on crack! A huge Jordan Cabernet Sauvignon 2013 from Alexander valley was a great treat. I am not a Cab fan, but this 9 year old wine was drinking lusciously.

GORGONZOLA BLUE CHEESE arrived with PEPERKOEK(gingerbread wafers), Red Wine (Gluwein) POACHED PEARS, a Mushroom jam with onion & apricot and Port Gelee. Cheese courses can be amazing, cheese courses can be a bore, but the love that went into creating this dish was simply perfection. The Emmolo 2017 Merlot from Napa was a nice pairing.

When you name your dessert CHESTNUT, CHESTNUT, CHESTNUT, BEER, TIRAMISU, MASCARPONE, ESPRESSO CACAO the diner will surely wonder what is going to arrive. The bowl of tiramisu with layers of chestnut and what seemed like everything but the kitchen sink was superb. While Chef insisted there was beer as well, I could not taste it and was thankful as I am not a beer fan. The paired wine was a 2005 Eiswein from St. Gisbert's in Rheinhessen, Germany that was pulled from the cellar and exhibited to most intense dark bronze amber hue. The wine was drinking excellently and as a dessert wine fan, I truly appreciated this special treat.

Belga Cafe is a great place to dine and a wonderful casual bistro setting that works for anyone looking for almost any excellent dining experience. I envied the couple next to me who live around the corner and can pop in anytime!

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LA's LE COMPTOIR in Hollywood will wow you(and only 9 others! for a veggie feast.

 When I did my search of vegetarian tasting menus in LA, Le COMPTOIR kept coming up at the top, so I tried to book online and was told that March reservations would open in February. Nothing happened, so I emailed the place and got a kind response from someone named Gary who turned out to be the owner and chef Gary Menes! He said not to worry and gave me a head's up the day before the reservations opened so Samuel and I nailed 2 of the 10 total seats in this totally unprecocious and off-the-beaten track veggie spot for foodies.

We were told to arrive at 7pm(only one reservation time) and take a seat in the lobby of the Hotel Normandie. They served complimentary wine for 30 minutes, but I did not want to drink too much, so I declined. Someone came out to advise we were waiting for one last couple.  At 750pm (we were starving as we had not eaten since our avocado toast at the Waldorf-Astoria at 9am for breakfast!) we were finally escorted down a dingy hallway and through a teeny door into a miniscule space that held a storefront window with a small kitchen and a counter for 10 folks to sit at.

Chef Gary Menes began a spiel that lasted almost 25 minutes explaining his background and how the place started as a pop-up and ultimately moved to this space 11 years before. If you walked by the hotel on the main drag, you probably would not even notice this narrow space. He worked with only two assistants, Joshua and Jonathan, who plated everything as a team and served it to the 10 of us and also washed the dishes, poured wine and drinks and more, never missing a step.

There were ten, not too comfy, metal stools at a huge long wooden and metal counter or bar and the men worked from the "kitchen" behind. I use quotes as they have burners, but no gas, a small oven, a dishwasher and not much more. The decor is basic and the napkin was brown paper. The silverware was simple and place on a cork for each course in front of us. We were given a menu with the eight courses plus amuse as well as some "supplement" options. While the basic menu is totally vegetarian, there were lobster and pork belly additions as well as a pricy pasta with black truffles from Italy. I did the cheese add-on instead of dessert ($25). The wines are served in small portions which are enough for sure as each course is only several bites, although the $125 price for 7 glasses (each really only 1/3 of a normal glass pour) was a tad steep. I did a price check afterwards and all 7 bottles would come to about $250-280 or so with tax), but please note, each person got about 3 total glasses!

We settled in for the "ride" and I have to say, Sam & I had a truly wonderful experience.

The amuse was Tuscan kale chips that were deep fried and served with an aioli. It was fun, but the chips did break up easily as they were dipped. 

The first course(all fotos are on FB) was Cauliflower & Green garlic Velouté with Cashew Greek Yogurt and Bread crumbs. There was a crunch from Garlic chips and thyme for spice. It was served with a yummy 2020 Pouilly Fume Vieilles Vignes from Regis Monet that had a smoky citrus nose and a honeydew melon taste.

We watched the team prepare the second course for what seemed like forever. It was called simply "Vegetable and Fruit Plate " but had 35 ingredients which could be all eaten each at one time. Each vegetable was cooked separately and with its own flavorings and layered on in a very specific manner: Bok Choy, Squash, Eggplant, Carrot, Celery, Zucchini, Onion, Beets, Cauliflower(gold, purple, white and Romesco), Watermelon Radish, Purple & Green Brussels Sprouts, Kalamnasi Lime and so much more topped with Ice Plant(don't ask). A 2016 Chardonnay from Arbois in Jura was a creamy treat with big legs. This could very well be the most complex, inventive and yet oh so simple vegetarian dish ever invented.

Schaner Farm Egg en Cocotte was cooked then layered with cheese in a cast iron pan and topped with baby Lettuce from our garden, brown butter, lemon and herbs and served with grilled sourdough bread (made from a 27 year old sourdough starter). The gooey treat was yummy, if a bit messy with the lettuce on top, but placed on the bread was a real treat. The wine was a 2020 Bordeaux Graves from Chateau Grayville-Lacoste.

A 2019 Savary Chablis Premier Cru came next(one of my fave wines) and was served with Sprouting Broccoli, Chili Flakes, Sherry Vinegar and Sauce Romesco which had a nice kick. Some of the broccoli had matured a tad and my sprout was a tad woody!

The fifth course was called "Cassoulet" Spigarello(googled later as "an Italian heirloom variety of broccoli") with X-mas Lima beans, apple and Sauce Cuisson(I am sure it is a reduced veggie stock here). I loved the beans and flavors in this, but was beginning to fill up big time. The wine was a yummy Pian del Ciampolo 2019 Sangiovese.

The next course was a Winter Squash Roti, Landrace Rye We=heat Berries, Champignons de Paris(which were explained as sliced thin on a mandolin, not necessarily from Paris!), Pistachio-Parsley Vierge and Savory Broth. Another brilliant dish, but I was starting to have 2 bites and stop halfway. The 2019 Les Barrigards Bourgogne (Pinot Noir) was a treat which I saved for my cheese as well.

The last savory course was called "Petit Pois a la Francaise" and was Sugar Snaps, Shallots, Potato, Romaine and Jus d'Onion. I adored the 2019 Faury Saint Joseph Vieilles Vignes which also went great with my cheeses that came next and last:

-Triple Creme Brillat Savarin from France was gooey, creamy and alive--just the way I adore it.

-Fiscalini Cheddar is aged 18-30 months

-Humboldt Fog from California is a cheese I know well, but never knew the ash down the middle separated goat cheese that was made in the am and that of the pm in the same cheese wheel!

The fabulous 27-year old starter sourdough was grilled and there were roasted grapes as well as Jalapeno-Blackberry Preserve. A divine cheese course indeed.

Samuel had the regular dessert of Donut Hole made with the same sourdough starter served with Gaviota Strawberry Preserve, Creme Chantilly and Chocolate Sauce. You could choose what to dip the donut in and go from there; Sam loved it.

We were full and passed on the $18 a cup coffee!

This is a meal, an experience, and a show all in one and if you are vegetarian, I would strongly suggest it, even if you are not, it is a great dining experience.

Go veggie cuisine at CROSSROADS in LA (3-11-22)

 Samuel was moving to Burbank, so we decided to meet friends who housed him for the night while setting up his new apartment. It was a wonderful reunion to see them and we are so grateful for thee super warm welcome he got as well(a homemade veggie pizza on landing!)

I wanted Sam to have some great veggie meals so we all went to CROSSROADS in West Hollywood and while the place was jammed and a tad noisy, we were lucky to be in a small back room (save for the screechy lady at the next table). We started with a bottle of Ste. Michelle Ethos Chardonnay 2015 from Washington State as I wanted to shy away from California Chards and the menu was loaded with them. It was an oddly perfumed wine that was funky and minerally at the same time, but we liked it just fine with the food that all began to arrive in stages for the evening. We ordered a ton of starters to share(it's like veggie tapas) and they were all superb:

Tasty rich Whipped Feta came with an interesting topping of macerated blood oranges to place it all on yummy grilled sourdough.

Mushroom tart was a divine tart with duxelle, boursin cheese, roasted maitakes atop and bordelaise sauce!

Stuffed Zucchini Blossoms  were filled with soft cheese and deep fried to perfection and may have been the best ever!

Baked Mushroom "Scallops" Rockefeller Style had tiny mushrooms that looked like bay scallops (the taste was uncanny as well).

Impossible Cigars were phyllo stuffed with Impossible "meat" substitute and dipped in Almond Milk Yogurt..WOW.

My choice was also amazing: Artichoke Oysters were artichoke leaves with an artichoke puree, crispy oyster mushrooms resembling real oysters, a dash of bearnaise sauce and kelp caviar atop. OMG this was superb.

The main courses were all delish as well as we moved on to a tasty Davis Bynum Russian River 2017 Pinot Noir. 

Squash Tortelli were light and in a rich sage butter.

Tagliatelle Bolognese was as if the sauce were made with meat!

Homemade Italian Sausage with peppers, onions and tomato demi sauce could have been real pork!

My Scallopini Parmesan was tasty and quite large, but we all shared everything and even managed to taste the Truffle Potatoes with fresh thyme and shaved parmesan!

The food here is rich and we all decided to pass on dessert.

A great start to a very quick visit.

make your meal stop at the new MICHELE's in DC for good eating at the Eaton Hotel (3-6-21)

 We needed a place to take Same for his last meal out before he heads to LA and chose the newly opened MICHELE's in the Hotel Eaton on K Street since wonder-Chef Matt Baker(of Michelin-star Gravitas fame) now has a second dining spot in DC. It was dead on Sunday for sure, but the service from our server Tyler was superb and helpful and we loved the setting with the whole walls open to the street and sidewalk tables in the front and the open kitchen in the back. It is several rooms and looks small upn entering, but there are different places to enjoy different ambiances. My only complaint all night was that the music went from okay background to loud rap or funk every now and then; not what I really want when trying to relax. We were welcomed with a glass of Louis Roederer Champagne on arrival which was a nice tilt of the hat to Gravitas and settled into our comfy cadet green booth(Sam's color choice). The decor is snazzy and upbeat but not overwhelming, just a nice place to dine across the board.

The amuse that came was an Artichoke Velouté we had read about in the Washington Post review and it was divine with Balck truffle shavings; but Mr. Sietsema must have been drunk as he said it had a spicy kick!? Will tried an "Into the Cosmo" of Absolut Citron, Cranberry, Saffron Combier, Pink Salt & Clarified Lime which he loved and I started our bottle of 2018 David Reynaud Rhone Blend made of Marsanne, Rousanne & Aux Betises. Tyler said the wine was not typical Rhone and boy was he right. I can only describe it as funky and earthy, but we loved it, alas it really needed food which came soon.

We tried two of the breads and they are not to be skipped: Olive-Caper Sourdough are huge thick slices and come with two spreads: Tuna Rillettes and Eggplant-Pepper Caponata--both divine. The Scallion-Cilantro Brioche is yummy too and comes with a Hoisin Butter that melted on the warm bread.

Will & I Split the superb Razor Clam Ceviche with Piquillo Peppers, White Grapes, White Verjus and Marcona Almonds; it's a ceviche that you will remember and ask for again and again. Sam started with the Crispy White Sweet Potatoes which are roasted to a super crunch with olive caramel sage & Shio kombu(a fermented kelp that is dehydrated?).

For mains Sam had the Potato & Black Truffle Tarte Flambee with Caramelized Onion, Creme Fraiche, Gruyere and Chives and as a pizza-lover, he approved.  Will loved the Duo of Duck with Roasted Breast, Pave, Ancho Jus, Dirty Rice & Charred Onion and I loved my Pork Crepinette which is really a classy meat loaf made with sage, prunes, roasted apples served with Pommes Puree, Wilted Escarole and Trotter Jus. 

Well we had fights over which desserts to order as Will had heard the rice pudding was on the menu from the review, and Tyler said he could make that happen as the menu had changed. Will got that indeed and I am glad it was shifted off as the coconut and pineapple were a tad too sweet for me. We all adored the Malted Milk Chocolate Cake with Malted Mascarpone, Devil's Food and Milk Chocolate Ice Cream. Catch all the photos on FB and get here quick before it is discovered and full every night!!!