MOON RABBIT makes it all ravishing (10-25-24)

 After our introduction to the new MOON RABBIT by Chef Kevin Tien on F Street last month we had to return, and the meal was another huge treat with every bit and sip a true delight.

We had a friend visiting and chose three different cocktails, all of which were fun. I returned to the OUT OF DIPPING SAUCE with Haku Japanese vodka, Chinola passionfruit, lemon, Nuoc Cham(fish sauce) syrup. It's a great treat. We all tasted each other's, and I also loved the BACK IN CALI made with Kasama Filipino rum, Mig river Baijiu, lemon calamansi vinegar and brulee egg foam. Will had the NINE DRAGONS with Mekong Thai Rum, Johnnie Walker blended scotch, Jackfruit cordial, lime and jasmine air.

Andrew, who goes by ADL, is a super sommelier and came over with some suggestions off the menu after we tasted the Suerte de Arrayan Albillo Real 2022 white which comes from Mentrida, Spain and was crazy funky in flavor. We instead got the amazing 2006 Le Vieux Donjon Chateauneuf du Pape Blanc which was aged beautifully and went so well with all the crazy spices and flavors.

We decided to share a lot of different plates as everything is so good and that way we had more options. We ordered several sets of plates, and our once again brilliant server Monique paced everything perfectly. The menu has changed a little to fall mode, but many of the wonderful dishes we had last month are still there and we chose some of those as well.

First came the amazing TUNA CRUDO which we loved last month due to the Fresno pepper puree on the ahi with strawberry, lemon verbena, cilantro and tomato water poured tableside! (fotos on FB). There are two crab dishes and we chose the CRAB RANGOON which is usually a big disappointment at so many Asian restaurants. here the dish is deconstructed with huge scallion crackers on the side to scoop up the "dip" made from MD. Jumbo Lump crab, Robiola cheese(a huge improvement over cream cheese!), Pepper Jelly for spice, Kani Kama(crab stick) and sweet garlic. It's a great starter to share and very addictive. It is also great on the wonderful Pan del Sol or Pandan bread that comes with amazing vegan condensed coconut milk butter!

Another dish we returned to was the RICE CAKE with Umami tofu crumble, ginger, scallion and cured egg; I am pretty sure this will be a fixture on all the menus as it is a great vegan option using vegan fish sauce that really has great flavor making it ideal for vegetarians and vegans.

CHARRED CABBAGE (Bap Cai) is new and a great veggie dish as well with sesame puree, pickled mushrooms and Nam Tom(egg sauce). the final dish we chose again was SHRIMP THERMADOR which has moved from huge U-5 to monstrous U-4 prawns head-on in the shell in a magnificent Lobster Sabayon with fine herbs and meyer lemon. 

We moved on to a red we had last month and loved the Serre Besson Rhone Blend and it was ideal with our last dishes which were all new.

BOUDIN NOIR(Nem Tret Canh) is Chef Kevin's take on the French dish using Viet Cajun Sausage in a goji berry/miso/brown butter/date/golden raisin mostardo topped with small fried octopus that were adorable. The dish was amazing and the mostardo divine.

PATE CHAUD is listed on the menu as "limited availability" and boy, were we glad we sked to have one held for us early on. The dish looks like a beef wellington and is a gorgeous flaky puff pastry stuffed with foie gras, wood ear mushrooms and served in a pork jus. It was the ideal dish to finish off the evening with.

Will & I were stuffed, but our friend could not resist the wild dessert selections and chose the MUSHROOM(Nam) which is chocolate mousse, tamarind caramel, wild mushroom streusel, Chanterelle Ice Cream(this alone is a treat) and Pomelo. It is a great dessert and really has so many flavors and so much going on, it really is several desserts.

Speaking of several desserts, you cannot leave without the little mignardises and we got Passionfruit Chocolate Truffles, Guava Gel with Basil & Chili Sugare and the superb mini Tapioca Corn Pudding Puffs.

Once again, the staff proved to be some of the nicest, friendliest and best servers around town and this always makes you feel welcome and warm. Monique is truly a gem, and we shall have to ask for her every time we return. Bravo tutti.

CENTROLINA for Will's birthday is bravissima (10/8/24)

 We headed downtown last night to celebrate Will's birthday quietly and always have some of the best food in DC at CENTROLINA. Last night was no exception where Chef Amy Brandwein had a full kitchen and an almost full house with many diners outside as well.

I loved the Prampolini made from Casamigos Blanco with Mole Bitters, Honey & Red wine with a slight aroma of chocolate yet and intense flavor that was never sweet. Our wine was a superb blend of Pinot Bianco(60%)/Chardonnay(30%) & Sauvignon Blanc(10& from Alto Adige's Terlan called Cuvee "Terlaner" 2022 that had a great acidity for the dishes we ordered but great terroir as well from this fab region we visited just a year ago!

Will started with the TONNO, a bluefin tuna crudo with baby kale and orange agrodolce that made the fish truly shine. My RICCI DI MARE were buttery rich Santa Barbara Uni on grilled toast with roasted chanterelles and lemon peel. It was as rich as the name says and truly delish!

A surprise course arrived in the form of Tempura-fried squid CALAMARI in a squid-ink batter making them look like beets at first as they arrived. Goran explained that the sauce was made from cuttlefish, anchovy oil and a hint of white chocolate! The flavor bursts were amazing, but we were filling up!

Will's TAGLIONI was with a Scallop puree that our wonderful server Goran explained had none of the actual shellfish on it just in the sauce. It had local Porcini mushrooms and black truffle on top. The pasta was perfect, and I have to say I think the birthday boy was over-pleased! My ANATRA was a crispy duck confit served with yummy charred Trevisano radicchio, a poached pear and a wow chai/pomegranate sauce that was more like a glaze. Goran suggested a glass of Susumaniello 2022 from Masseria Le Veli in Puglia which was superb once it opened up with medium tannins and a nice tart flavor to pair with the duck. 

For dessert, Will had a scoop of raspberry sorbet, and I had to have the cheeses which were spectacular (check out the FB foto) as was the plating: local Farmhouse, Ubriaco, Robiola and Carambola blue were the great selections with a yummy honey comb, some crispy waffle like crackers/bread and housemade apple puree and more! A glass of Recioto della Valpolicella from Farina was a great pairing

We loved it all and were surprised to learn that Goran's roommate of ages is Debbie, as they met at Galileo back in the day!! What fun for a wonderful birthday dinner.

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NYC's C as in CHARLIE is cool Korean cuisine (9-28-24)

 I was in NYC over the weekend only for one night with our son and his roommate and they really wanted me to try this new place they found in their 'hood, which was 2 blocks from my hotel to boot. C AS IN CHARLIE is simple with a crammed feeling inside and there were folks spilling out onto the curb as well with outdoor seating!  We had been told that for three people we were allotted 90 minutes, and this is not my favorite approach, but the food is so good and service very good that it does work, provided everyone arrives on time!

Our server Kyle brought us small tastes of complimentary sake that was woody in flavor and fun, but we ordered a bottle of Niwa No Uguisu 60 ("Garden's Nightingale") a superb Junmai Gingo with a hint of spice and beautifully smooth.

I think Sam likes this place because there are many veggie options, but the menu is hugely varied and all over the place. The restaurant was apparently started by Koreans who were trying to raise money to pay for school, and as the letter "c" was very hard for them to pronounce, they chose it for the name of the restaurant!

We each ordered a couple of plates as everything is shareable, like tapas. The Fluke Ceviche with Clementine, Leche de Tigre pickled tomato, chili oil and micro cilantro was as good as ceviche gets and full of flavor with great spiciness. The Popcorn Chicken was a revelation served in a popcorn box and perfectly fried nuggets with a spicy killer Gochujang Glaze! It was indeed irresistible!

Sam had the Corn-Y-Salad with corn relish and Gem lettuce with pecorino cheese and it was indeed delicious, but not super exciting. He also had the Green Tomato Hot Pocket filled with Mozzarella and Basil with a Balsamic Soy dipping sauce which he loved.

He also ordered the amazing Potato Nuggets with Truffle Mayo!

Seoul's Bury Steak was a fun name for a ground beef patty which sat on Gruyere Grits with Galbi Jus. The burger was okay, the grits were divine!

Oxbone Pasta was another revelation with spaghetti meeting bacon and scallions in a carbonara-like preparation that was loaded with flavor.  Kyle explained that this was a take on a Korean dish, but that the ingredients were not found when the folks came here, so pasta was used instead! This, along with the chicken and ceviche were my faves. The Mushroom Bibimbap was made with Hen of the Woods Mushrooms and had a Shimeji egg on top and while it was good, it needed more spice or kick.

We loved the place, the food, the fun and then came the little "scratch book" that came with the check where they asked you to write whatever you want. Check out my FB photos as there are some really great sketches I took pics of.

How lucky Sam is to have this place only 10 minutes from his apartment.

Vienna's LE BISTRO Domaine Berthet-Rayne Chatueaneuf-du-Pape winner dinner is delicious (9-26-24)

 When we were at dinner at Le Bistro in Vienna, VA. earlier this month we found out about this fab wine dinner and could not resist. Chef Roberto Donna and his team cooked up a storm and the wondrous wines were served by Laurent Lala of Elite Wines!

Champagne arrived at our special table as we were celebrating the arrival of Will's cousin visiting from the UK and then the yummy warm French bread came with a yummy herb butter.

The first course was a perfectly Butter-Poached Halibut with Leek Confit, Roasted Heirloom Carrots in a Lime-Vanilla Beurre Blanc with thyme and garlic. There was a superb sear on the fish and the 2022 Chateauneuf-du-Pape Blanc that was served with it was ideal (I was not crazy about the wine on its own!).

Venison Ossobuco was a Gremolata topped shank in a red wine sauce with a Celery Root Puree, orange/lemon/garlic/parsley!! The dish had a delicious peppery taste and was ideal with the 100% Grenache Chateauneuf du Pape Rouge 2021 "Elixir des Papes."

More meat was in store(many of us took home doggie bags!) with the Flat-Iron Beef Paleron and a Potato Foie Gras Torte that was amazing. The meat was stuffed with veggie and carrots in a sauce Bourguignon. The 50% Grenache/50% Mouvedre Chateauneuf du Pape 2020 "Cuvee Cadiac" was wonderful but could use more time in the bottle for sure.

Dessert was another revelation of Lemon-Raspberry Mille-Feuille with whipped cream in lemon curd sauce and served with an unctuous and sweet Mas Amiel Muscat de Rivesaltes 2021 from Roussillon. The pastry was excellent and while not a dessert fiend, this was super duper amazing.

Looking forward to more wine dinners at Bistro and Roberto's from Roberto Donna!

MAKETTO makes magic at James Beard Foundation Taste America (9-16-24)

 Every year the James Beard Foundation embarks on TASTE AMERICA, w wonderful "tour" across America (20 cities this fall) with nominated and winning chefs hosting various dining events. Monday night Chef Erik Bruner-Yang of Maketto was joined by Jerome Grant of Mahal BBQ for a super fun evening of food and wine.

On arrival there was a reception with a slightly cloudy French champagne that I never did get the name of. It was a tad hard to drink on its own, but once the spicy hor's d'oevres arrived, it was ideal!!

There were pork spring rolls which were crispy with a kick and yummy shrimp dumplings in a kicky soy dip. It was hard to resist taking multiples of these, especially since we knew several courses were to follow! Since I was alone, I was lucky enough to be seated with three of the folks who came down from the JBF in NYC to coordinate the event. We were at a bar looking out the huge window upstairs at Maketto (H St NE) over the large inner courtyard, giant tree and kitchen below! It was quite nice, but the high metal chairs wreaked havoc on my rearend!

First was a Smoked Pineapple Carpaccio with Pork Cracklin', Radish and Patis Vinaigrette. I am not a huge pineapple fan unless it is just as a fruit on its own, but the smoke on this was amazing and cut the tart and sweetness of the fruit to perfection! It was served with a Sundstrom Cider Flux Dry 2021 Sparkling Cider which was another brilliant idea.

Next came a magnificent Cambodian Sausage-Stuffed Chicken Wing with Lime Leaf Brown Butter on a Cured Scallop. The wing was rich, but the cured scallop cut that and made a perfect, if odd, combination! Materne & Schmitt Winninger dry Riesling 2019 also cut that richness brilliantly.

The main was a superb Smoked Tocini-Cured Duck (breast) with Carolina Gold Rice and Mahal Ginger-Plum Sauce. As a duck fan, this was perfection with super crispy skin, little fat and perfectly cooked meat with a fab sauce. Bodegas Altanza Crianza Rioja 2018 was another super pairing and while we had an amazing team of servers and staff, a super shout out goes to STELLA! who managed to get me some extra wine when I needed it!

Dessert was a Mochi Beignet with Lemon Curd, Strawberry and Powdered Sugar (I had more red--thanks Stellla!) which was nice, but I did yearn for a little fun filling in the beignet--think spicy yuzu or guava to just make it more exciting.

The chefs came out to great applause and indeed I am positive that the filled restaurant patrons were quite happy with our wonderful repast!

MOON RABBIT will make you want MORE (9-13-24)

 Each year that we have been involved with March of Dimes Signature Chefs that Chef Kevin Tien has participated, we have purchased his tasting dinner with paired drinks and always had the most amazing of times.  We purchased this dinner on a Covid-zoom March of Dimes fundraiser and then sadly Moon Rabbit at the Wharf closed.  There is a silver lining for everything and now Moon Rabbit has reincarnated downtown and is better than ever. The new setting is cozy with a large open kitchen and several rooms. There is no signage save for MR outside, but last Friday at 630pm, the place was jammed full and did not clear out until very late. 

We settled in and ordered some of the fun drinks. I tried the Het Nuoc Cham or "Out of Dipping Sauce" with Haku Vodka, Chinola Passionfruit, lemon and Nuoc Cham--yup, FISH SAUCE. The spiciness fought the sweetness of the passionfruit and it was most refreshing. Our server Monique was a gem and always replied that it was her "sincerest pleasure" or such with a huge smile. While Chef Kevin served and described many of the dishes, Monique was assisted by Brandon with another huge smile as well as a wonderful team of superb servers!

A tiered tray of amuses arrived with Steamed Egg, Sweet Potato Glass Noodles, Wood Ear Mushroom and marinated anchovy on top--think QUICHE on CRACK! Opposite was a Chicken Liver Pate with Compressed Pear in a Savory Tart that had a nice aftertaste of spiciness. On the bottom was Pan de Sol Filippino bread with Condensed Coconut Milk  "butter" that was vegan. There are many veggie and vegan options here and I was wowed by the meaty and fishy flavors they exuded. All the dishes are on FB photos.

Our first course was Tuna Crudo with Ahi Tuna, Strawberry and Tomato as well as Lemon verbena and Cilantro oil all in a tomato water with avocado, chili and fresno chili puree that was to die for. I am a huge fan of my homemade tuna tartare and this dish was a real hit with all of us!

Our first wine was Domaine Billard Pere et Fils "La Justice" 2022 chardonnay from Hautes-Cotes de Beaune that was creamy and rich and we absolutely loved it with the next course of Banh Beo or Rice Cakes with Umami Tofu Crumble, Ginger Scallion, Cured egg and Vegan Nuoc Cham(yes, vegan fish sauce!!). This dish was umami-loaded, meaty and fishy at the same time as vegan!!

Taro Pave (or Banh Khoai) is a sweet potato, yucca "pate" if you will, steamed and fried with celtuce, green mango, radish salad and coconut mousse. Another amazing vegan dish that will truly tingle your taste buds.

Stuffed Leaf of Bo La Lot is a ground wagyu beef wrapped in perilla leaf marinated in lemongrass with labne, fermented honey and pickled shallots and cilantro that was as yummy as a stuffed leaf gets. Our wine moved to Domaine Serre Besson Cru Vinsorbes 2019, a red Rhone blend we all loved and matched the meat and ingredients to perfection. I did notice that Chef Kevin has a become a bit tamer with some of the spiciness, using more fun ingredients but not overpowering. Every bite all night indeed made us want more of Moon Rabbit!

A new wine arrived as we took a break and enjoyed a delicious Chateau Magneau 2018 Graves Cab/Merlot Bordeaux (from near our new home!) and then the three "entree dishes arrived simultaneously, and we feasted: 

Late Summer Cecamariti (Banh Tam Bi Chay) is a delicious hand rolled rice noodle with spinach & coconut sauce, pickled green tomato, sunflower crumble, charred snap peas, fried enoki mushrooms and pea tendrils. Another amazing veggie dish that will have you oohing and aahing! 

Shrimp Thermador (Tom Hoang De) were huge U-5 Myanmar Tiger Prawns that were gloriously grilled with a Lobster Sabayon, herbs and Meyer Lemon and

Fried Quail & Tomato Rice (Chim Cut Chien)(I am glad it was not real "chien") was stuffed with duck sausage on a crispy tomato rice with clementine mustard and herbs.

We finished off the wine and then enjoyed a rest while we drank Chrysanthemum Tea with Pandan and Mint Syrup. 

We were becoming quite full and almost went into shock when Chef Kevin and the kitchen team arrived with what they called the Royal Flush, every dessert on the menu and more!

We were served Hana Makegeolli Tajku and unfiltered rice wine from Korea but made in Brooklyn that had a slight fizz and intensity, making it a dessert in itself.

-Seaweed (Rong Bien) is a pandan panna cotta with coconut creme, sake and coconut granite, chocolate streusel and seaweed that defies description and was one of our favorites. 

-Mango with Creamy Chocolate Cremieux, Perfilla Foam and Popping Mango Boba was very rich, while

-Mushroom (Nam) was a Chocolate Mousse, Tamarind Caramel, Wild Mushroom Streusel and Chanterelle Ice Cream

-Durian(Sau Rieng) is not to everyone's taste, but this was a fun version with durian mousse, passionfruit granita, white chocolate mousse and micro dill!

-Crepe Cake was made with Strawberries and Laughing Cow Creme Anglaise (who knew?) and Guava Jam and was like an Asian Cheesecake

-Curry (ca Ri) is a green curry sponge cake with avocado Sorbet, soursop mousse, fish sauce caramel finger lime

-Apple (Qua Tao) is a robiola cheesecake with compresses cosmic apples, malted barley streusel, pink apple sorbet, sake and honey

Needless to say, dessert here is mandatory and very very very different from what you might get anywhere I have ever been!

A bottle of Dekeyne & Fils, "Vogloniers" 2019 Champagne arrived to our delight and was followed by Mignardises of Chocolate Passionfruit Truffles and Tapioca Corn Pudding Puffs that were literally "the icing on the cake." Well, NO, I don't like icing, and the corn puffs were fab!

The Menu at Moon Rabbit is quite large, very varied and there is something for EVERYONE! I know we will be back again soon to try even more. Many thanks to Chef Kevin and the entire amazing team there for a night that we shall long remember!

Big Bravos for LE BISTRO in Vienna, VA (9-11-24)

 We've been dining in Vienna a lot lately as our friends Chef Roberto Donna (Roberto's) and Chef Tracy O'Grady (Clarity) and some others have settled down out there and the dining scene is growing. Earlier this year the Donnas opened LE BISTRO, a truly French bistro/bar across the street from Roberto's and have placed Chef Steven Scott (who has worked on and off with Roberto for 4 decades) at the helm. 

Last night we were invited to an introductory wine and hor's d'oevres reception at Le Bistro and decided to stay for dinner as ww had hauled the 45 minutes out to Vienna during the rush hour! It was worth it as we enjoyed drinks and wonderful wines including a superb St. Emilion Bordeaux blend that manager Fulop Kosz poured from a large carafe! There were lots of fabulous snacks especially the Escargots, Anchovy Tart, Deviled Eggs, Spicy Pate de Campagne (it needed that red or the Alsatian Pinot Gris!) and more. We missed the Boeuf Bourguignon.  needless to say, Chef Roberto and his amazing wife Nancy were front and center schmoozing and hosting to perfection. 

After an hour or so of chatting we settled into the cozy restaurant at the rear with wonderfully comfy chairs and simple decor with bistro signs and decided we could manage only a main course. 

The wine list was simple but had many choices by the glass and bottle and we loved the Chateauneuf du Pape -Comte de Lauze, Vielle Vignes, France, 2020. Full of body and great for almost anything.

Will and I decided to split to mains and the huge pot of Mouclade or mussels had several variations, and we chose the Chorizo, Tomato and Cream Sauce (and they eliminated the fennel!) with a huge container of yummy frites. The Duck Confit Leg was two whole leg/thigh portions (perfect to split) rock salted and served with thyme, duck fat potatoes, in a tasty shallot & red wine sauce.

Everything was so good we decided to go back for the two upcoming wine dinners: Chateauneuf du Pape on September 26 and a dinner with Chef Gerard Pangaud on Ocotber 27!