Falls Church's OPEN KITCHEN is way more than OK (4-26-12)

Each year we try to dine out on the night designated by FOOD & FRIENDS as "Dining Out for Life," where the restaurants donate a percentage of their proceeds directly to Food & Friends. This is generally 25%, which is a nice chunk for chairty, but can be more. Samuel had a class in Arlington, so I searched for an new place nearby with a fun and interesting menu and chose OPEN KITHCEN (www.OpenKitchen-DCmetro.com) located in a small mall just at the intersection of Leesburg Pike (7115 Leesburg Pike) and I-66, so it's a quick sprint if you are near I-66 (it took us under 15 minutes to get home). We were greeted by the owner, manager/sommelier and even the chef, Kenneth Hughes, who came to our table several time to check if everything was okay. As I said, it was much more than okay! There is indeed an open kitchen with a long bar at which you can sit and chat with the cooks; a TV perched in the corner (volume off) runs the Food Network! The tables are raised with bar stools, so not for the elderly or such, but the covered adjoining section has regular low tables, if not a view of the open kitchen. Samuel was thinking of a steak-frites until we spotted the $7 children's menu and he chose CHICKEN TENDERS with a side of Parmesan Fries and unlimited Sprite (each main comes with the side and soda or lemonade refills). The tenders were gorgeous, sauteed and seasoned and not breaded and layered with the gorgeous steak style baked "fries" in a presentation that would get any child or adult excited about the food. We ordered a bottle of Mittelbach Zweigelt Rose from Austria that was perfect with the 1.2 dozen Choptank (Chesapeake) Oysters we had. These came with a light red mignonette sauce that I adored, as oysters should never be smothered with anything...well not when raw! Will & I then shared one of the most novel and divine sappetizers of LOBSTER BREAD PUDDING with Sweet Corn Puree, Snow Pea Tendrils & Chive Coulis--this is one NOT TO BE MISSED! We switched to a superb medium to full bodied MURIETTA's WELL SPUR RED BLEND 2009 from Livermore in California. Ben, who handles the wine, was happy to pour tastes of the many wines offered by the glass, and was a great help in pairing as well. Will had chosen the Crispy Oven Roasted DUCK Leg CONFIT with Petite Green Lentil Bacon Stew, Crisp Prosciutto, Tomato & Spring Arugula Salad. Since we split dishes, I had a good part of this and can say it's superb. The star of the evening's entrees was the CREEKSTONE FARMS STEAK FRITES which plates a 16 ounce ribeye with Rainbow Chard Saute, Parmesan Oven Fries, Rogue Oregon Blue Butter & Red Wine Demi-Glace. You all know, I don't usually go for steaks, but this was magnificent cut of beef perfectly cooked and the rogue blue cheese butter is mild enough to give accent but not overtake; the red wine demi-glace is a divine addition that makes the dish. OH, and those oven roasted Parmesan Fries which have freshly melted parmesan drizzled on them are indeed SUBLIME! Our server Carlos gave us the dessert option and while Samuel gobbled up a bowl of lemon and raspberry sorbets (he preferred the latter), we shared the CHERRY WHITE CHOCOLATE BREAD PUDDING ala Mode with Moorenko vanilla ice cream. This was our second decadent and ecstasy-inducing bread pudding of the evening. We left full and happy and glad that we put some bucks in the Food & Friends' coffer just by eating out. I must say I am tempted to return to the ASPARAGUS WINE DINNER they are having on May 21 (anyone care to join me at $89 plus tax and tip includes hor's d'oevres and a seated 3 course dinner with 4 wines!), although I must note Will & I start a strict (but breakable) diet today and these reports may be fewer and simpler for a while.... Enjoy! ALAN

Mangalistsa Mayhem-a conucopia of pork at James Beard House with three super chefs(4-21-12)

Last night I returned to James Beard House in NYC (www.jamesbeard.org) where three chefs were in the way overcrowded kitchen cooking up a storm: Michael Clampffer-Chef & VP of Mosefubnd Mangalista (organic pork producers in NJ) Joe Macchia-AvroKO Restaurant Group NYC Lee Ann Wong-Chef/TV personality As we arrived and gathered on the outdoor terrace SPRING CHERRYBOMBs were served to us. These drinks are made from Maker's Mark Bourbon, Alchemical Cherry Infused Vodka, Perrier and dashes of Grenadine and Vinegar Sugar. It was a refreshing and not too sweet drink, but not something I would order again. The hor's d'oevres were varied from Liverwurst with Black Pepper Cream Cheese on mini Poppy Seed Bagels which was the least exciting to Speck & Eggs with Asparagus on Garlic Toasts with soft just scrambled eggs just melting in our mouths. Pork Cheek-Ramp Raviolini with Smoked Ricotta and Toasted Bread Crumbs was another treat with a slightly spicy tomato sauce in each spoonful Spring Peas & Prosciutto were yummy and sevred like bruschetta (to much bread in all of these, though!) and the Mangalitsa Lard-Fried Doughnuts with Lardo were gobbled up by so many, but a bit too sweet for me as a before-dinner treat. These superb donut "balls" each had a piece of warm melted lardo on top which mimicked icing and was indeed fun. I switched to the white wine served before hand and tasted the Slovenian Malvasija which I have to admit was just weird. The staff explained how the Mangalitsa pigs are raised and hence are basically "lighter" in actual weight of the meat we eat. They get only organic feed and NO corn. It's an interesting process and indeed, we were not stuffed by the meal below which in writing sounds UNREAL. Michael's Cured Meat Plate with Spring Fruit Mostarda had another small piece of Lardo which I could have skipped, but I would not have missed the blow your tastebud sausages and the delicious light airy and almost lacelike Prosciutto. The wines came from a winery near Buffalo in the Lake Erie Appellation of Upstate NY and they, too, were odd choices. They guy from the winery had to leave early, so we had no clue what we were drinking save for the labels! Our first wine-XERO White Sensory. It was also odd that the wines were al non-vintage. The second wine was Quincy Cellars Chardonnay which I thought was awful, but once the food came, I have to admit, it paired quite well with the Marinated MACKEREL in Sauerkraut Broth, Braised Bacon, Pickled Mustard Seeds and Carrots. This dish was loaded with flavor and my only mistake was to chow down on one large piece of bacon (I thought it was mackerel) rather than cutting it in two. Next came what most folks agreed was the highlight: PORK SHOULDER LASAGNA with Charred Spring Onions, Pickled Chanterelles and Sottocenere Cheese. The lasagna was rich and divine, and the truffles melted cheese on top was a special treat. The spring onions were a shining star of the entire meal and the pickled chanterelles were really strongly pickled and cut the richness of the dish. SENSORY Cellars Vexation was a red wine that went quite nicely; while thin (think weak Pinot) it had some punch and we all wanted more. There was none. The Herb-Marinated NECK ROAST with Fava Beans, Turnips, Strawberries and Toasted Fregola Sarda(lentil?) was one of the best pork dishes I have ever had. The meat was sublime from the neck side of the shoulder and spiced on the edge to a perfect crust. Quincy Cellars Cabernet was nice. Spring Fruits came wit a Pork Fat Sabayon that was slightly sweet and also a big point of discussion. Sticky-Bacon-Toffee Pudding with Whipped Cream would have pleased any toffee lover. I asked for one to take home with my morning coffee, but that was a waste of time. We returned to the mixed drinks with dessert and got a "Mr Nibs" Alchema Chocolate Vodka with Hella Bitters that was indeed chocolaty and bitter and a nice sipper, but again, no prize winner for me. It was a fun night with some nice new faces and great food....

best brunch and maybe more on NYC's west side at Cafe FORANT (4-21-12)

Brunch today was a revelation, but I do warn that CAFE FORANT is a find and might have a wait for tables. A gorgeous sunny day in the city had no problem with quiet calm curbside seats, but on a bad weather day, there are only 6 tables inside at 449 W. 51st St (www.cafeforant.com). My friends insisted I taste the yummy Lavender Lemonade (it does have lavender color and taste, but it's also a hint to the lesbian owners :-)). I loved the coffee, which our cute as a button server insisted was an espresso blend (it was smooth and not bitter) that can't be recreated at home! My dish was CREPE with CHICKEN & ASPARAGUS and it was perfect, but the side salad of light baby greens with vinaigrette also shined. The star of the plates were the crusty crunchy sauteed potatoes. The other dish at the table was a decadent EGGS BENEDICT CRABCAKES..... The Bread Pudding was also divine, while I eyes the cherry scones (I should have bought one for breakfast the next morning). Who knows, maybe I'll head right back to Cafe Forant!

NYC's BOULUDSUD -Boulud is popping up all over (4-20-12)

I arrived in NY and headed to the less than one year old BOULUD SUD just across from Lincoln Center ((www.danielnyc.com) at 20 W 64th St, next door to Bar Boulud and Epicerie Boulud! They offer a $55 prix-fixe 3 course pre-theater menu and at about 7pm go ala carte.....it's a god move as at 6pm the place was full with pre-opera patrons like me. It's a big open room with huge bar in the front and lots of blond wood, light tones and a very relaxed feel. The tables are too close (well, it's NYC) and I hated the women across who never shut up on her cell fone! She was tall, with huge hoop earring, 5inch platforms and clearly needed to be HEARD! The kitchen is kind of open on one side, although you really can't see much. The staff is friendly and helpful and my server Maurine (from the Congo via France) was a gem. She said the $3 supplement for the OCTOPUS a LA PLANCHA was worth it and it was. It comes with an amazing MARCONA Almond Puree (think hummus from almonds), wilted Arugula and Jerez Vinegar. Maurine suggested a very refreshing ARGYROS Estate "Atlantis" '11 from Santorini in Greece which was the perfect pairing with the vinegar that was at the bottom of the dish. Have you noticed a there, BOULUD SUD, refers to the south of Europe and all the dishes are Mediterranean, from south Europe or North Africa! Bread was pita (ok), soft flatbread (Perfect) and Foccaccia with a Red Pepper Puree as well as Oil with Herbs. I wanted fish, but the scallops and branzino entrees were both fennel intense so I went to the KOFTE Spiced LAMB with Crushed Chickpeas, Baby Gem Lettuce (several tiny leaves wilted under the dish), Garlic Cumin Yogurt. It came medium rare as requested and was one of the best tasting lamb dishes I have had in years. A slight crust of spice and the puree with little pieces of eggplant as well. Maurine suggested a DOMAINE MAUME 2009 Burgundy which she said was bigger because it came from Gevry Chambertin (she knew it well) and proffered a taste before pouring a glass. She also let me taste the Rioja...by the way, she comped all the wine at the end anyway--Boy, did she get a huge tip. The dining room was now full and quite noisy. I ordered my BLANC MANGER PICKLY PEAR with Almond Croquant and Coriander Pineapple Sorbet which was as refreshing and light as could be--think light Israeli trifle with sorbet.....I know it's hard. The prickly pear was perfect and the cream was light as well. The coffee cups are too small, but there are refills. I saw cheese next to me and decided to return after the opera...so four hours later, I reappeared and sat down again for some more wine and cheese and snacks...it was the perfect late night treat.

ESTADIO's tapas are a treat (4-14-12)

After taking in a show with Samuel last weekend we headed down the street to ESTADIO (www.estadio-dc.com)at 1520 14th St, NW, where we had tried to get in before, but could not get past the crowds overflowing out the door. It seems that If you go before 630pm or so you CAN reserve at ESTADIO and we did so at 530pm as it was after a 3pm matinee. It worked out perfectly as the place was empty when we arrived. We had a table by the street window with huge leather chairs and the big wooden tables give a "Spanish" feel. Some of the tables towards the rear are high with bar stools, so if you have issues with that--PLAN AHEAD. Also, please note that the single sex restrooms are clean and nice, but be sure to lock the door behind you (the guy before me did NOT)! Will started with the Cherry, Tequila, Shishito Pepper, Lime Slushee and I tried the White Tequila, Apple, Rosemary Sangria. These were both refreshing but come in small glasses and carry larger price tags then their value. Our server Charlie explained the menu and we ordered away. Samuel was to enjoy the HANGAR STEAK which comes with PATATAS a la Riojana and a Valdeon Sauce(Blue cheese-Sam would not eat the two pieces of steak that touched the sauce!) and he wanted just plain fries, so we ordered the side of PATATAS BRAVAS for him which are superd fried Fingerlings with a very spicy tomato aioli--so he asked for another plate which came PLAIN...boy, he is getting touchy these days. The steak was medium rare and superb...he did gobble that up. We decided to try two glasses of white before ordering a bottle of red and the small tumbler glasses say 4.5 ounce pours, but seem smaller. A GODELLO 2010 from Avanthia in Valdeorras was refreshing while the VIURA 2002 (yes that old) Lopez de Heredita from Gravonia in Rioja was full of flavor for its age. We ordered a bottle of La RIOJA ALTA 2001 Vina Ardanza Reserva Especial,but they were out of that and offered a superb SENORIO de P. PECINA 2001 RESERVA from Rioja that had some spice--perfect for all our dishes: SCALLOPS with Roasted Caulfilower and Salbitxada which came seared perfectly and was a divine combo. GRILLED OCOTPUS with Potato-Caper Salad, Pimenton, Garbanzo & Red Pepper Puree treats this fish fine as well. Crispy BRUSSELS SPROUTS come caramelizes with Onions, Pine Nuts & Currants and makes a perfect veggie tapas-side dish. FOIE GRAS SCRAMBLED EGGS with Black Truffle Butter sound better than they are and are way to pricey. It is a large portion, but the foie gras and truffles don't really shine on this "bruschetta" style dish or Montadito. We should have skipped the superb, but way too rich (and we were getting full) though yummy Crispy VEAL SWEETBREADS with Filet(String) Beans, Bacon & Asian Greens. Will ordered a MANCHEGO CHEESECAKE to go with Quince Pistachio and it reminded of a Creme Brulee Cheesecake..... All said--we did have a god time and as we left, the place was full and the line was forming. Perfect meal, perfect timing.

DINO's Passover Feast - a perfect find (4-9-12)

Every year we try to head over to our friend Dean Gold's place DINO (www.dino-dc.com) in Cleveland Park (DC) for his truly superb PASSOVER FEAST. Now don't believe that DINO's serves kosher food; it does not-this is a PASSOVER-style meal, and one of the best around if you are not strict about kosher food and just do not wish to eat leaven on Passover.
The meal is served family style and costs $59 for adults and $24 for kids. A flight of 4 pours (3 oz. each) can be added for $24 per person, which of course, we always do as well. I only wish that DINO's could offer an array of Kosher for Passover wines as well, some are truly a find!
The flight is made up of
La Giaretta "Volpare" Valpolicella 2010
Mazzolina "Terrazze" Pinot Nero from Oltrapo Pavese 2010
San Polo "Rubio" Sangiovese 2009 from Montalcino
Collemattoni Brunello di Montalcino 2205 from Tuscany
They are a great tour of wines, but we needed a bit more and went for the spicy full-bodied Mantane 2010 Primitivo from Puglia that is a wonderful wine on the palate with all foods except maybe light fish dishes in cream!
The meal itself includes Matza, the best White Horseradish around (it has an intense lemony flavor that I love) and two types of Haroset-an Ashkenazi-style and a very sweet Sephardi "ball" made from date, fig and poppy seed that begs to be combined with the horseradish.
Dean's "Better than Ella's" (his mom) Chopped Chicken Liver was a looser style made from organic liver this year with much more flavor, due to marsala instead of Madeira wine. If you haven't had homemade Gefilte Fish, you must try "Jack's Fish Market" served here with some carrots and a dash of red Hawaiian sea salt. A guy sitting next to us was so intrigued he ordered it as his starter and raved as we did!
Spring Salads include a Beet, Fennel & Onion Salad with loads of flavor, Spiced Carrots with a great spice, but not overwhelming and a superb simple Spicy Greens Salad with delish vinaigrette.

We moved on to the Dean's "Better than Ella's" Matzo Ball Chicken Soup and these were indeed excellent (although, I love my fluffy ones at home!). Samuel loved the Matza ball, as he always does and we gobbled ours up in the slightly salty soup that was absorbed by the ball.
The main course is made up of East Coast Mahi-Mahi al Mosaica with a Livorno-style Jewish tradition sauce of Tomato, Garlic, Parsley & Spice. We adore this sauce and await it every year. The Chicken this year was PEtti di Pollo-Breast with Lemon, Mushrooms and Marsala. Dean substituted capers for the mushrooms on Samuel's plate (he has lost his love of mushrooms he had in belgium last summer!) and both dishes were superb, but the mushrooms were indeed the star. The Agnello con aglio verde needed a bit more of the sauce made from Red Wine, Olive Oil and Green Garlic as the Lamb Brisket on the bone was a bit dryish.
All these came with a huge plate of Matzoh Farfel, Sauteed Kales & Sweet Potato Tzimmes (the firm tasty with raisin kind, not the mushy one you grew up with your grandma who had no clue about overcooking!). All were superb and after all this THERE IS STILL Passover-style dessert of a choice of CHOCOLATE WALNUT TORTA (intense chocolate with a crust of nuts) or the STRAWBERRY CAKE with SABA which was kind of like a matza-cake served warm with strawberry sauce....think of warm matza-strawberry shortcake without the cream!
It's always fun to have this meal each year and not have to cook at home as well!
Bravo Dino!

Roberto Donna returns and LA FORCHETTA gains fame (4-5-12)

On our last splurge before the Passover regime, we headed around the corner to the newly opened LA FORCHETTA (http://www.laforchettadc.com/), located on New Mexico Ave, NW where Balducci's used to be (next to Chef Geoff). The clean open space is bright and airy with a huge pizza oven at the center where you can watch the team toss the dough in the air. Chef ROBERTO DONNA has taken over the kitchen here and since they only opened this week, I can say it looks like a promising venture for sure.
You should be warned that reservations are taken (starting in mid-April) until 630pm only. We had told the staff we would be 6 people at 7pm, but the place was heaving when we arrived. Leave it to manager Karen, who comes from Galileo III, who easily rearranged the outdoor tables inside to accommodate us with speed.
We sat down to a table with tasty bread that goes beautifully with the various "spread" starters such as Olives, Caponata, Gardiniera Piemontese (a pickled vegetable mix with basil and herbs), Ricotta Crostata and an interesting Prosciutto Spread made with pistachio and balsamic.
A LUIGI BAUDANA 2010 Chardonnay from Piemonte (Chef Donna's home region) is an excellent white for this season and goes very well with so many of the starters such as tasty SALTED COD "Matecato" as well as with the salads(Spinach,Pear & Walnut looked particularly tasty). My PORK BELLY was a large piece of meat (and yes, it has alot of fat, but you could easily separate what you did not want to eat and plenty of crispy meat remained) came with sauteed apples.
Samuel hankered down with the Tagliatelle alla Bolognese that is always a treat, and asked for extra fresh Parmesan grated at the table.
The decor, like the theme her, is simple with slate-like floors, yet the black crystal chandeliers add a nice touch of fine dining as do Chef Donna's main courses. The COD with OLIVES was special and quite tasty, while the whole BRANZINO seemed to have a bit too many bones, although the taste was reported as perfect.
Pizza is a hit here with large tasty pies such as the QUATTRO STAGIONE with the four "seasons" of artichoke, mushroom, ham and olive each occupying a 1/4 of the pie.
We moved on to a superb BARBERA d'ASTI ROCCHE COSTAMAGNA 2009 "Annunziata" that was full bodied enough to work with the meats in the pasta and pizza, but also pair with the fish as well.
My AGNELLOTTI "Gobbi" all'ASTIGIANA was a perfectly made pasta filled with roasted veal and pork in a divine butter-sage-parmesan sauce. Yes, Chef Donna is back and so is his pasta! YAY!

Desserts were nice, but not the stars here with COPPA PRIMAVERA having Chocolate & Coconut Ice Cream with Strawberrys and Savoirdi Cookie with Meringue and Cream. My COPPA RINFRESCANTI was less intense with Lemon and Apricot Sorbets over poached Apricots, almond cream & pizzetti wafer. Zuppa Inglese was a nice variation as well.

We look forward to returning to La Forchetta as it is truly close and a treat as well. Welcome back Chef Donna!

MALA TANG gets my tastebuds goin (Arlington, VA -4-1-12)

Sunday evening we were supposed to meet some friends in Arlington for dinner, but a family emergency precluded their meeting us. We had just returned from Baltimore and had nothing in the house, so we decided to keep our plans and went with Samuel to MALA TANG (www.mala-tang.com) in Arlington at 3434 Washington Blvd near Clarendon. The place offer complimentary (up to 2 hrs) underground parking and it is quite central and a beautiful setting as well with lacquer tables, great service and a super friendly staff that will be happy to explain the individual hot pot concept.
We started with a plate of tasty complimentary pickled veggies (carrots, cabbage and more) that Will & I gobbled up with our SPICY CUCUMBER SAKE MARTINIs, a super drink to start with a spicy crystalized pepper rim on the glass. Sam loved his Shirley Temple.
We started with an order of SPICY COLD NOODLES which even Samuel liked and were some of the best around.
The ZHONG DUMPLINGS (soft, but I think they are steamed and then finished somehow else come 8 to an order which is HUGE with pork, chili oil, green onion & garlic. They need no dipping sauce as they are divine alone. Samuel devoured most of these and insisted on another order as his main course. We also tried the tasty STEAMED PORK BUNS which are really just steamed dumplings.
We thought Sam might enjoy the lightly chili dusted Deep FRIED TOFU and while he did not, we loved them.
We were getting full but decided to order TWO hot pots to share as they can come with either mild or spicy (Mala)broths (the broth can be chicken or vegetarian as well). The hot pots can be ordered a la carte or better yet with a veggie combo and that's a real deal. Our Veggie Combo #1 included the ZHONG GUO or Chinese veggies and these were Lotus Root, Wooden Ear Mushrooms and Napa Cabbage, but I guess they ran out of Lotus and substituted Enoki Mushrooms. We chose the WINE MARINATED BEEF as the protein (you can have a choice of dozens of proteins including many fish items as well as vegetables). The raw beef is marinated in wine tableside and has a bit more taste this way as well. Don't cook the protein more than 30 seconds in the boiling pot as it cooks real fast (the veggies need 2-3 minutes). After cooking you can dip and this is one of the most fun things about Mala Tang, the "dip sauce bar." There are various ingredients on the bar from the expected soy sauce and vinegar to thick beefs sauces, oyster sauces and plum sauces as well as chilis, cilantro, scallions, garlic and more. It is a ton of fun. Samuel realized he could play and created a superb Garlic/soy/scallion mix!
We also ordered an ala carte hot pot of SQUID alone and this was a wonderful treat.
We chose to have one of each of the hot pot broths--Mala and Mild and I would suggest you stick with Mala as it's not too spicy and gives the food more flavor.
A wonderful bottle of MASSIMA MALBEC 2009 works well with the spicy food.
At one point we could not find our server and discovered she had gone to make some amazing complimentary smoothies made of CUCUMBER that was the perfect refreshing foil when the spice get real hot from some of my dipping sauces!
We chose not to order dessert and enjoyed some orange slices and fortune cookies in the true Chinese tradition, but Mala Tang is not your everyday Chinese take-out joint for sure! It's a fun and novel experience that many kids will enjoy as well.

The Chef's Table is tops at Royal Hideaway Playacar Las Ventanas (Riviera Maya,MX-3/24/12)

When I posted yesterday I got several responses asking why I was
writing on my HONEYMOON, as this is our first time away without Samuel
since he was one (and that was for one night!).
Well, fear not, Will is in the spa having a massage, so I have free
time!
I normally would not write about dining spots in ALL-INCLUSIVE resorts
we visit, unless it is of special note.
Well, our night stay here in ROYAL HIDEAWAY PLAYACAR just seconds
south of the town of Playa del Carmen brought us to the luxurious and
beautifully appointed LAS VENTANAS Restaurant at the resort last
night.
After a slightly too sweet Martini of Tequila and Cassis (a novel
combo) we were escorted past the tables and into the holy of holies:
the kitchen. Chef Eugenio Vallafana was our guide and it was a truly
special journey.
The designer here spared nothing creating THE CHEF's TABLE which is a
glass enclosed room (totally comfy and air conditioned) within the
kitchen itself, so we got to see everything but were not sweaty and
hot! There was even a closed-circuit flat screen TV on the wall in
case we wanted a closer view of the prep for each dish on the nearby
marble table which sat grandly in front of the entire spacious and
amazing kitchen. Chef explained this was one of the big pulls that
brought him to the Riviera Maya last year from the west coast and his
home states.

He spoke with us extensively about his background (we asked) as his
concept for the experience: all organic ingredients and local when
possible. Maitre D' Cesar Fonseca poured repeatedly from the bottle of
LUIGI COPPO BRUT an Italian dry sparkling wine made from Pinot Noir.
The bread came and we barely nibbled as we knew what was to come and
had to leave space.
The "Gourmet Appetizer" was really two with a "Silver" Sockeye
(Alaska) Salmon over a Edamame (dehydrated and rehydrated so it was
extra thick)Cream on one side and a Bay Scallop (local) with Masago in
Coconut Cream on the other.
We moved on to "Sensations" which it truly was: FOIE GRAS Ice-Cream
came in two forms-frozen and hot soup. These came of slivered CACTUS,
Xocolatl (Mexican white and dark chocolates) & Fig with dollops of
Tortilla Oil (which actually when tasted alone had a burnt dought
taste with olive oil). It was a fab sensation of flavors and we were
ready for the many roller coasters of sensations our mouths were to
experience all night.

Next came TOMATO FEST!! which was perhaps my favorite dish of the
evening. All local heirloom tomatoes from a peeled cherry to cherokee,
zebra, yellow, Roma and tomatillo in different forms were across
a,long rectangular plate. Heirloom Jelly was made by dehydrating the
tomatoes and was scattered with home made wild and white rice krispies
with dehydrated black olive for a salty touch. An almond foam was on
top of one tomato and edible pansies were scattered around not to
mention baby celery sprouts and a tad of sea salt. Need I say more?

We moved on to a Pallagrelo Bianco Fontanavigne white 2010 from
Campania which was an odd wine alone, but was perfect with the next
courses:

The "Moving" was Pacific Sea Bass (Mexico) over Braised Vegetables
with Jabugo Ham(Spain) and dried shaved Bonito...which when added back
to the moisture in the sauce causes the flakes to dance and wiggle
about. It was scary at first. Dehydrated Kumquats added a punch of
flavor and radish sprouts finished off the superb rich and oh so
divine fish.

The "Spoon" was Chef's version of the traditional Mexican Sopa Lima
(Lime Soup made with Chicken, Lime and Tortilla strips) but here was
based on a DUCK & LIME Soup with Smoked Duck Breast, Roasted Red Onion
& Red Pepper, Epazote, and dehydrated Tortilla Chip Powder. Dried
Chilis and Olive Oil were scattered around the bowl's edge if you
wanted to slide them in for extra spice.

While every dish was superb, there were five star standouts such as
the LOBSTER YUCATAN STYLE. Sadly the lobster was a bit dry in some
sections, but not overdone or bad really, but the prep was blow your
mind with an ACHIOTE Chili Sauce with Garlic, Orange & Orange Peel as
well as a Cirtrus Butter of Orange, Tangerine, Grapefruit & Lime.
There were two tiny SEA ASPARAGUS on the side with a tad of sea salt
that were indeed the highlight of the dish. It was a novelty to eat
these tasty morcels and we had trouble trying to figure out exactly
what they were as well.

TEQUILA TEST!! was a 1/2 way through the meal palate cleanser of Royal
Hideaway's own Reposado Tequila Lime Sorbet with a Stick on the side
to lick on coated with Caramel & Salt. As if one item was night enough
there was an Air-Infused Frozen Flaxseed which passed as a
Deconstucted Maragarita....I can't explain this one at all.

We moved to TEROLDEGO FORADORI 2008 form Alto Adige (also in Italy)
and this light red was specifically paired with the "Hen House" a Wild
Baby Rock Cornish Hen With a divine MOLE that was presented to the
table as a cedar, mesquite, cinnamon & cilantro smoke wafted out from
under the glass domes removed at the same time.

KOBE BEEF Tenderloin was cooked perfectly and served with YUCCA Root
Puree, Vanilla, Fresh Shaved Black Truffles and Black Truffle Cream.
On the side were white and green asparagus with a Black Truffle Paste.
Small Honeydew Leaves were added for variation and they were "hairy"
and fruity but quite the sensation in the mouth.

We had switched to the Dolcetto di DOGLIANI from Cursalet 2209 in
Piemonte which was a nice partner to the mild and tasty beef.

The cheese course consisted of TILSIT (Switzerland) cheese with
Pistachio Sponge that was dipped in an Agave Honey and White Wine
Syrup. I have a note that says Macadamia Fluff...was it with this
course or the next?
The next dessert was Pineapple Chip Roasted with Pineapple Soup, Star
Anise Flan, Dill Gel over Fennel. Now you folks know I am not a
licorice boy and while this was not my favorite dessert, it was
fascinating and tasty and I left not a bite behind.

Soon the entire pastry staff rolled in a huge sculpture that blew our
minds. It had Mayan figures in a temple-like structure made of all
different kinds of chocolates....filtering out from the sides were
levels of different goodies:
Olive Oil Gelee, Fig Paper stuffed with Goat Cheese (oh my), Passion-
Fruit White Chocolates (my favorite) and something else with Bailey's.
We gobbled as much as we could as we tasted a not to great Red Dessert
wine (sorry the name was not on the list I got), but then (as in
Hansel & Gretel) the witch came out and told us that our 4-1/2 hour
journey was over.

In case you are interested, I book the Royal Hideaway regularly and
can surely assist you in getting a reservation at this amazing table
when you use Frosch Travel (our clients get lots of extra goodies as
well!)

EL PIRATA es el mejor ceviche del mundo(3-24-12)Playa del Carmen, Mexico

We stopped in town today for ceviche on the recommendation of the
hostess at one of the restaurants here at the hotel in he Rivera Maya
in Mexico and found a gold mine.
EL PIRATA is a dump of sorts with cute colorful wall murals, blue
plastic tablecloths, a men's room with no toilet seat but the best
ceviche on earth. Perhaps the other dishes we saw such as the fish
tacos and whole crispy fish were also as good, but we oly snacked on
he CEVICHE MIXTO of octopus, fish, shrimp, conch, tomato onion, lime
and cilantro that was mixed to perfection and served with tasty nacho
chips made fresh.
The guacamole was nice, but we added hot suace for a bit of flavor.
Stick to any fish dish here and you have to be happy.
EL PIRATA is located on Calle 40 Norte on the block between Avenida 5
and Avenida 10 (yes the streets are numbered by 5's) and is teeny but
not hard to find if you can count the streets just a mile or so north
of the center of Playa del Carmen.

doin' the delicious at DINO's in DC (3-20-12)

Yes, we go to DINO's in Cleveland Park a lot and there is a reason for
that: we always have a great meal, great wine and a great time.
Last night four of us headed over without the kids for an adult night
out and sat down to some CICCHETTI (snacks) that were some of the best
ever:
UOVA alla DIAVOLA are deviled eggs, but this dish brings new meaning
to the term. Vaudovan Spice Deviled Eggs have Tuscan Pesto, Serigraph
Chile and Anchovy Aioli and will truly excite your palate and your
mind. Try them with a bottle of CECILIA "Zeta del Tucano" Vermentino
from the Island of Elba, Tuscany 2010. It is rich in fruit and
counters the small spices and strong flavors in the foods quite well.
FEGATINI or Tuscan Duck Liver Spread is not your grandma's chopped
liver but a spicier version that melts in your mouth.
Don't miss the creamy divine BURRATA (Pugliese Bufala Cheese shipped
in twice a week; owner/chef Dean Gold was the first to do this in DC)
with Kalamata Olive and Red Pepper Purees and Oven Roasted Tomatoes.

We moved onto a light red Valpolicella "Le Salette" 2009 from Corvina
that was nice with our salads:
DUCK SALAD is Crisp House Confit of Dr. Joe's Duck Leg & Thigh with
Orange, Lime & Anchovy Glaze, Arugula and Ginger Mostarda
it's lighter spring companion salad and just as tasty was the
FRUTTI DI MARE with Mussels, Clams (from Virginia), Grilled Rock
Shrimp, Squid, Bay & Sea Scallops with Arugula and a dressing of
Herbs, White Wine, Sour Cherry Tequila (an homage to cherry blossoms),
Lemon, Lime and Olio.

Did I mention the amazing dining deals at Dino's??
The 3 course dinner is $39 every night and includes:
1)Starter--either one appetizer, two cicchetti, a 1/2 order of pasta
or 2 cheeses
2)Main course or Pasta Main
3)Dessert or 2 cheeses
plus a glass of house infused "Cello" or Moscato
That's a DEAL!

We added a course for everyone to share of the BEET RISOTTO with
Gorgonzola Dolce, Hazelnuts and more. This is a superb dish to share
as an extra if you are super hungry. It is also a great veggie pasta
course as well!

Our main courses were DUCK BREAST, Dr. Joe's Jurgielewicz' Pekin Duck
Pan Seared with Leek & Black Cardamom Reduction and pan Fried Pressed
Gold Yukon Potatoes with local Scallion. It was moist and super and
the
SNAKEHEAD was wrapped with Prosciutto and served in a Saffron Mussel
Stew making it a novel fish to eat here in DC where it has truly
invaded and we need to eat it up!
The SOFT SHELL CRABS were the first of the season and not only are
they early, they are HUGE. Grilled plain with seasoning, Baby Greens
and a House Summer Tomato Essence on the side which was perfect for
dipping those crunchy crab legs in.

A gutsy spicy and cherried Vietti BARBERA d'ALBA 2009 "Tre Vigne" was
great with the dishes that paired well - even the crabs!

We all tried the RASPBERRY-WHITE TEA "cello" complimentary shot and
thought it a bit sweet.
Desserts were the ever-present and superb TIRAMISU, my Sorbetti which
are house made and called, "per Gli Adulti Soltanto"--for adults only.
HONEY TANGERINE & GIN (a tasty smooth and flavorful choice), PEACH &
BOURBON (my least favorite as I like bursts of flavor) and the fully
flavor bursting MEYER LEMON & RUM!
The home made GELATI however were the hit of the table.
Cinnamon would make anyone who dislikes cinnamon into a lover.
PISTACHIO brings new meaning to the nut with regard to fresh flavor,
and the
AGOSTINI CHOCOLATE was perhaps the best chocolate ice cream ever.


Our server Jimmy was a superb as always, making great suggestions and
spacing our meal perfectly.
Another star for DINO's!

Salt & Pepper seems to hold up(Palisades neighborhood DC)2-27-12

We returned to SALT & PEPPER (www.saltandpepperdc.com/) last night with friends to discover that the chefs/manager we met last summer have departed for California. We aren't sure why, but things in the kitchen are not as smooth, although the food is overall still quite good.
Our sever James was certainly quite nice, although a bit aloof. We did have to repeat requests like the kid's Shirley Temples. He was very positive about the new chefs and when I inquired about the fab drinks and wine that the previous team had created, he said they were gone, but replaced with top notch items on the new menu. The burgers are still a main feature here, although the menu items have expanded to fine dining items as well.
The kids had the Burger Sliders with French Fries. Sam asked for the Parmesan fries which he loved and then begged for an extra serving after he was done! The aioli dip for the fries that he adored is, alas, gone.

The yummy bread and focaccia came to the table with a red pepper tapenade spread that Sam (and I) gobbled up as well as roasted garlic cloves in oil that were divine (especially mixed with the tapenade).
I tried the FIERY SWEETNESS made with Hangar One Citron Vodka, Cointreau, OJ, Muddled Jalapeno, Strawberry and a dash of Grenadine. The drink size has been severely reduced from the huge martinis of last year and the taste is nice, but I won't rave. Will had the BIT O' GINGER made from FINLANDIA Grapefruit Vodka, Grapefruit Juice, Honey Syrup, Muddled Ginger and Ginger Beer...which tasted like a sweet grapefruit juice with a punch.

We ordered a bottle of red, and they were out, so James suggested a superb RIGLAS GRAN MALBEC 2006 from Mendoza, Argentina that had lots of flavor, a hint of spice and nice body.

The starter prices tend to be in the mid-teens dollar-wise, but don't be fooled. The POUTINE is a huge portion that could easily make a main course and more. Yukon Gold Potatoes and Sweet Potato Fries make up this dish smothered with DUCK CONFIT, Parmesan & Gruyere Cheeses and Duck Gravy. I will finish more than half of this at home as the week progresses! It is a bit decadent, but a true gem of a dish that could be a signature one if they bill it right.

The CAPRESE Salad was huge as well and our friend said the Burrata was some of the best he has ever had, not to mention the huge red juicy Beefsteak Tomatoes with Rosemary Salt.
SHRIMP DUMPLINGS came in a Gingered Organic Broth with Plum Tomato and Crisp Garlic and were nice.

The main courses of Grilled PORK TENDERLOINS with Creamed SPINACH & Celery Root Puree with Guiness Demi Glace got some raves and the JUMBO LUMP CRABCAKES Special came with two HUGE cakes laden with crab, Sweet & Sour Lentils and Baby Green Beans on the side with a Lobster Sauce. My MAINE LOBSTER ROLL was also huge and the Tarrangon Mayo had a slight bite for taste, but the yummy PRETZEL ROLL had a bit too much coarse salt on it taking away from the tasty chunks of shellfish that flowed out of the sandwich!

The disaster at the table was the SMOKED & BRAISED BRISKET of BEEF that came to Will as dry and bland as could be. The smoking process way overkilled the beef. There were okay Green Beans & Fingerling Potatoes, but the Goat Cheese Custard tasted off and was not even custard-like. It went back to the kitchen promptly and Will replaced it with a starter of the divine POUTINE, which he will also will be able to eat the rest of the week at home!
We looked at dessert menus and then decided we could eat no more and it was late for the kids as well, who behaved brilliantly.
A wonderful evening with friends save for the Brisket!

LOS CUATES cucina con mucho -Georgetown, DC (2-20-12)

The other night we were headed out to dinner and friends (yes, you know who) and oddly ended up dining at LOS CUATES in Georgetown (www.loscuatesrestaurant.com/) on Wisconsin Ave at Q Street. We had been once before and it was fine and deserted. Not so the other night, with one huge group of about 20 on the other side of the room and almost every table full (on a Monday at 6pm!).
We ordered up Samuel's Shirley Temple and our pitcher of Margaritas. There is a bit too much ice in the pitcher, but it lasted for the whole meal giving us multiple refills.
Now I know that Mexican restaurants always serve a ton of food, so I warned Will, but he was feeling GUACAMOLE and I gave in. It's a creamy yummy style with some chunks and the most tasty puffy fried pillow-like chips ever. Samuel started (and ended) with the Chicken QUESADILLA appetizer which came with 6 -1/2 round portions, enough to feed a family for starters; we ended up taking half of it home. They come with pico de gallo, sour cream and guac as well!
Will's main course was the SEAFOOD BURRITO, and enormous portion of shrimp and scallop filling with Veracruz sauce that was super tasty. My POLLO VERDE was a HUGE hit. A huge breast flattened and grilled and topped with an amazing pico de CILANTRO sauce as well as several grilled shrimp. Beans and Rice on the side were just as yummy. The portion was SO HUGE, I took half home as well!
Needless to say there was no room for dessert as we rolled home.
It's one of Georgetown's bargain secrets with great food as well!

MASALA ART makes more awesome impressions (2-11-12)

Saturday night we took our dear friend Erica out for a small birthday celebration along with Samuel.
We chose MASALA ART (www.masala-art.com) at Tenley Circle here in DC as it has one of the most wonderful vegetarian selections and really the best Indian food in town! (Oh, Erica eats fish, but not meat).
It was a cold night, so we choose a bottle of earthy and full bodied FAIRVIEW PINOTAGE 2010 from Paarl, South Africa. In summer, I would probably go with the Rieslings they have, and since the don't offer red Zinfandel on the wine list, this red works with spices for sure.
We made our selections and Samuel started with the Vegetable SAMOSAs and adored the tasty GARLIC & PEPPER NAN so much that he asked if we could order a different one--so we did, and he liked the ROCK SALT & CILANTRO as well, but said the garlic won between the two.
We started with BHELPURI on the recommendation of our charming server, Kuldeep. Will was not thrilled with this dish of Puffed Rice, Chick Peas, fried-like vermicelli, peanuts, onion, mango and cilantro that comes in a taco-like Indian flatbread shell. I enjoyed its lightness, but have to say there are other things on the menu that are better.

Samuel moved on to his main course and it was indeed a brave new world for him as he is not a big sauce guy. Kuldeep said they would make a CHICKEN KORMA even though it is not on the menu, as they do this for lots of kids (of course, korma is on the menu, so it was not a big deal). Samuel adored the creamy sauce and moist chicken.
We chose one seafood dish and it is a big winner here...AJWAINI JUMBO PRAWNS are huge succulent shrimp grilled perfectly with spicy saffron marinade with carom seeds that I just loved to smother the rice with! Our other two dishes were superb veggie choices:
TAWA BINDHI-Okra sesame seed and cumin
and the rich indulgent
LASSONI CORN PALAK an amazing creamed spinach with garlic

We were full but Kuldeep came out with glasses of sparkling wine and a small plate of Ras Malai a sweet cottage cheese dessert with lemony citrus tones and a birthday candle! A perfect way to end a perfect meal.

Chef JEFF TUNKS takes us to the top at a private dinner (2-7-12)

Each year Food & Friends invites its major donors to a private dinner
cooked in their facility in NE Washington. This year I chose the
dinner cooked by Chef JEFF TUNKS, who is a well known fixture here in
Washington one third of the Passion Food Hospitality Group where he
oversees DC Coast, Ceiba, Acadiana, Passion Fish, Distict Commons and
Burger Tap & Shake (http://www.passionfoodhospitality.com/
passion_food.html) as well as the late Tan Penh. Joining Chef Tunks
was Executive Chef Chris Clime (who is at the helm in Reston's Passion
Fish) making a dream team for any cooking event.
On arrival we were treated to superb mini CRAB CAKES, some of the most
divine DEVILED EGGS each with a small upright piece of crisp bacon and
SHORT RIB SLIDERS each with a mini-pickle on top. I could have made a
meal of these, but was forewarned that the dinner menu was intense.
After raving to both chefs about the passed hor's d'oevres, we sat
down in the Food & Friends kitchen to a truly mouth-watering meal with
some truly tantalizing tastes!

First came a creamy rich heavenly Roasted BUTTERNUT SQUASH BISQUE with
Kaffir Lime and TONS of Butter Poached LOBSTER. At the end of the
meal, I complemented the chefs on their excess of tasty tender lobster
easily beating our one measly piece of shrimp in the Lobster Bisque at
Blue Fin in NY the other night!
Domaine de Cassagnoles 2010 Vin de Pays de Cotes de Gascogne was a
citrus-infused wine with lots of acidity that complemented the soups
creaminess and brought out the lime even more.

Next came a GRILLED OCTOPUS with Baba Ganoush, Toasted Coriander
TZATSIKI and Pomegranate. These flavors mingled on the plate and
totally wowed everyone at our table for sure. The octopus was tender
and the bursting flavor-crunch of the pomegranate was an added treat.
Chateau Riviere La Coste Graves Blanc 2010 was a smoother white with
lots of flavor that I chose to drink alone later as well.

The main course was a PORCINI Crusted HALIBUT with Yukon Gold
Potatoes, OXTAIL and Black Truffle Jus. The Potatoes were pureed and
the jus drizzled around them for more flavor, while the Oxtail was a
small rich patty with tones of flavor. Some of the folks at our table
had never had oxtail before and truly were amazed by its burst of rich
meaty flavor. I would have liked a red wine, but the white served
Domaine Alary Cotes du Rhone-Villages CAIRANNE La Font d"Estevenas
Blanc 2009 was a very rich creamy wine with (according to the
description) "Cavaillon melon flavors+ which I have never even heard
of!

Dessert was a CHOCOLATE PRALINE BOMB which I limited myself to simply
one bite of as it was oh so rich, albeit divine. The nice fruit and
caramel sauces were worth an extra finger taste of as well.

While this event is limited to major donors, you could always head to
DC Coast or Passion Fish for similar tasty seafood dishes like these!

Cedric is a sure spot for hefty Harlem brunch in NYC (2-5-12)

We spent Sunday with a friend who lives up in Harlem and the truth is
the restaurant scene is really hopping there.
We headed to the newly opened CEDRIC (185 St. Nicholas Ave.;
212-866-7766) at 119th Street, which is a clean open space with
exposed brick, blond wood tables and floor to high ceiling windows and
huge portions as well.
There are many options and almost all come with tasty frites, as this
is French bistro style food.
Samuel's Blueberry Pancakes with Bacon & Scrambled Eggs are french fry-
less, so he picked off other's plates and ate only the pancakes which
he loved.
EGGS BENEDICT was a happy choice with perfectly cooked eggs as were
the EGGS NORWEGIAN (the same with Smoked Salmon). Ham & Cheese Omelet
got high marks and there are lots of burgers with the HAMBURGER a
CHEVAL having a runny fried egg atop.
MUSSELS come in many styles and the THAU version is with a light
creamy Ginger Lemon Grass broth that I could not resist mopping up
with the crusty sourdough bread.
The HAUTES COTES de BEAUNES 2007 Clos de Perriere from Domaine
Sebastein Magnien is a reasonably priced lighter style Burgundy that
is great for brunch as well.
The 7 of us schmoozed and dined leisurely and loved every minute and
every bite!

back at BLUE FIN in NYC's Times Square (2-4-12)

On Saturday night we took Samuel to the fabulous production of
Anything Goes on Broadway with the truly illustrious and lustrous
Sutton Foster. Prior to the show we dined at my old favorite, BLUE FIN
(www.bluefinnyc.com) in the W Hotel Times Square. The food is still
great, but the place seems to be noisier; perhaps because it was a
Saturday between shows, or maybe I am getting older and more sensitive
to the noise?
We ordered up a bottle of Chablis "Vieilles Vignes" 2009 from Domaine
Bernard Defaix that had a nice smokiness to it and was quite tasty
with two of our starters, the Maine LOBSTER BISQUE with Tarragon
Spaetzle and Shrimp. I think Lobster Bisque should really have
LOBSTER, and at that, only one small piece of shrimp was evident. The
bisque, however, was creamy and divine and the spaetzle an added
treat. The Grilled OCTOPUS Salad is a winner with Toasted Pumpkin
Seeds, Wheat Berries, Apple, Butternut Squash and Brown Butter
Vinaigrette which is more buttery than dressing-like.
Samuel chose the kid's menu penne with butter and parmesan and went
for the huge dessert portion of fresh baked BROWNIE...that looked
scrumptious.
We adults moved on to a MONTAGNY 1er Cru 2009 from J.M.Boillot that
was quite nice as well with our fish courses:
Maryland Blue Crab Empanadas with Cilantro, Salsa (there were two-red
tomato and tomatillo) & Avocado
Sesame Crusted Bigeye TIUNA with Crisp Vegetables, Lo Mein Noodles and
Ginger Soy and my
excellent American RED SNAPPER with Chanterelles, Cauliflower, Apple,
Smoked Bacon, Capers & Arugula that had a perfectly crisped skin to
boot.
While Will indulged on the Chocolate Graham Cracker S'MORES with
Passion Fruit Marshmallow and Butter Pecan Ice Cream (substituted for
Cinnamon), I thought the $8 three choice cheese plate was perfect with
SunDried Tomato Breadsticks, Fruit bread, two jellied fruit spreads
and caramelized onions. I chose the
Roth Kase Grand Cru GRUYERE-sharp and tasty
Black River BLUE-not too intense (both of these from Wisconsin)
and the Georgia Sweet Grass Dairy Green Hill (sheep?)
On the side was a watermelon and grape shooter as a palate cleanser
which was a nice touch.
The service was excellent and we all enjoyed a truly superb time back
in NY after quite a while.

Tantalizing tasting of wines and "tapas" is delicious at DINO's (1-30-12)

Each year DINO's offers up a number of charity auction items through the generosity of proprietor Dean Gold. Back in 2010, we purchased this tasting of wines with small plates and invited some friends; needless to say we had a fabulous time. They liked it so much, they purchased the item at last November's Signature Chefs benefiting March of Dimes. While this is offered at auctions, you can always contact DINO's and arrange for an event like this privately at any time!
We sat down and immediately started to gobble up the tasty bread as our friendly and attentive server, Jimmy, brought out the first "round" of drinks.
ROYAL RUMBLE SAZERAC is made with a fig-infused liquor called Balcones Rumble along with St. George Absinthe, peach bitters and cinnamon syrup. It's an intense herb-filled experience and oddly, the absinthe's licorice flavor did not bother me (I don't like licorice).
It was served with a drink called OLD MAN and the C (a play on cranberry) concocted from house cranberry & grapefruit infused Plymouth Gin, Pritchard's cranberry Rum, grapefruit juice, house cranberry syrup, fresh ginger, grapefruit and orange bitters. It was a refreshing drink that was fairly sweet and gone quickly; a pleasing aperitif on it's own.
The first two "plates" that arrived soon after were soups: WILD MUSHROOM was divine and made from Hedgehog, Black Trumpet, Yellowfoot Chanterelles and some local green garlic. It had a slight spice punch from soup grape powder! We all raved. The LENTIL SOUP with Cotechino & Very Strong Gorgonzola was not that strong and also quite tasty. It's earthiness worked well with the Royal Rumble as well.

The next round moved onto two slightly sparkling wines:
LAMBRUSCO EMILIANA VENTURINI a very light red and
CALATRONI "Unico Rose" a Pinot Grigio based sparker that was quite fruity.
These light wines worked well with the several dishes that we also gobbled up:
House Spiced ALMONDS
WILD BOAR PATE with Ginger Mostarda and divine Pickled Red Onions
FEGATINI (duck liver spread)
DUCK CRACKLINGS which were huge fitter-like deep fried duck pieces (I managed to get what I thought was a neck, but it turned out to be a duck "tuchus" -that's bum for those who don't understand Yiddish!)
BRUSSELS SPROUTS with PORK BELLY & Old Balsamico was a super preparation as well
but it was the
PUNTARELLA that blew everyone away. A simple "salad," if you will, made from Asparagus Chicory (bulblike greens) with great flavor and an ANCHOVY Dressing.


The next group of wines were both young and oh so different garnering many remarks after Dean's extensive and informative explanation:
MARCARINI d'ALBA 2010 from Piemonte is a very light Nebbiolo that is ready to drink now and
BEGALI "Ripasso" 2009 VALPOLICELLA is a bit heftier and went superbly with the
CANELLONI TWO WAYS--a beef made from Pot Roast and a Wild Mushroom from Hanshimeji, Beach, Trumpet, King Oyster, Shitake & Cremini tubers. The earthiness of the mushrooms really paired with the Nebbiolo.

The final plates for the program were Two Goat cheeses:
Bottera Capra Cremosa with black truffles--YES!!!
and Carr Valley Billy Blue, a crumbly salty lighter blue from Wisconsin
The wines were PORTO del VENTO an earthy red by ISHAC made from Nero d'Avola and
St. Paul's "Gries" 2009 from Alto Adige made from Lagrein grapes.

Some folks still wanted dessert, so an array of various choices followed (I did not taste or keep track), but indulged in two more cheeses!
Capriole "Julianna" goat from Indiana which was nice and LIVELY RUN Goat Dairy "Cayuga Blue" from NY that I adored. Some pickled ginger on the side was an interesting touch, but not my favorite thing with these cheese. there were more of those fab spiced almonds though!

We left knowing that DINO's is always a place to go for fun, great food, amazing wines and more!

don't pass on POSTE! (1-28-12)

As I mentioned just over a week ago, POSTE Moderne Brasserie in the Hotel Monaco in the Penn Quarter was a real treat on Restaurant Week. We had such a good time we returned Saturday night with Samuel and friends after we all took in a matinee of the exhilarating Broadway musical, "Two Gentlemen of Verona" at the Shakespeare Theater.
We ordered a bottle of wine from the bar as we waited for our table (the show was over earlier than we expected) and they were out of the Chinon we chose and brought a better one for the same price. The Cabernet Franc based wine CHINON 'Les Petites Roches" '08 comes from Charles Joguet and is a nice sipping wine with not a lot of body or intensity. At the table, we moved on to a Spanish Granacha 2009 from Ribera del Jiloca called "Xiloca" which was light yet loaded with jam and pepper notes; it was so good, we had two bottles!
Samuel ordered the rib eye with truffle frites and loved it and gobbled down those buttered salted Parker House rolls as well.
Will and I enjoyed a 1/2 dozen tasty Old Salt Oysters with a superb vinaigrette while our friends tasted the Cheese plate.
Starters were a gooey (Comte) cheesy FRENCH ONION SOUP, BEET Mache with Orange Vinaigrette, Pecans and Goat Cheese and my excellent STEAK TARTARE with gaufrettes potato chips (Sam liked these too), black Garlic Aioli and a raw Quail egg atop. It only needed a dash of ground pepper.
Main courses were the tasty TROUT MARGEURY made with fresh N. Carolina trout, shrimp and served in a lemon oyster sauce. The VEAL BLANQUETTE didn't get raves, but I thought it tasted good with braised breast, crispy sweetbreads, creamy Anson Mills polenta, chanterelles, pearl onions and carrot salad. The sauce was heavy, but the chanterelles were a big hit.
My BANGERS were made with Coriander and Orange Roasted Morteau Sausage with a Pomme Puree, Spinach and a Sauce Charcuterie; everyone loved this tasty dish-perfect for a cold winter night (oh--it was in the 50's!).
Our most pleasant server Helene proffered the last wine choice to John (a manager?) who recommended the SAMSARA SYRAH from SANTA RITA Hills 2007 "Ampelos Vineyard" that was heavenly. Again we got a break as the Syrah we were looking at was sold out as well...this can be a good thing! The wine was a big velvety treat.

We knew that our friend Chef Dennis would be away, but the kitchen was in the excellent hands of his next in charge- Chef John- whom we had met years ago at the Morrison Grill in Alexandria and kept the great food coming then as well. He sent out a perfectly balanced small plate of MONOCACY ASH Cheese with sliced HoneyCrisp Apples and Apple Butter that was light and impressive.

Desserts were few as we were full:
CHOCOLATE SALTED CARAMEL TORTE with Coffee Ice Cream is intense, but the salt and caramel really take on the rich dark chocolate. FIGGY PUDDING with Steamed Walnuts, Guinness Ice Cram and Eggnog Sauce seemed to be enjoyed as well.

Don't ever pass on POSTE....it's worth a trip!

rounding out Restaurant week with a major meal at MASA 14 (1-15-12)

After attending a wonderful performance at the Source Theater with Samuel (a super zarzuela by the In Series) we headed next door to MASA 14 for the last day of the official restaurant week (www.masa14.com) where the special menu of $35.12 includes FOUR courses or tapas.
There were three adults and we ordered up a bottle of MALBEC Valle Perdido 2008 from Patagonia in Argentina which went nice with some of the intense spice in the dishes. Our second wine was a 2209 Mendocino Zinfandel from ARTEZIN which also easily works with the spicy foods here. Samuel enjoyed his two portions of plain flatbread (aka pizza) and we chose 4 courses each with a couple of extra plates (indicated as "extra").
TOM KHA GAI is a coconut milk broth with huge chunks of white meat chicken adobo and Masa dumplings which will warm you up on a cold night for sure. Our server Amy said the Hot & Sour soup is even better, but quite spicy.
MASA CHICKEN SALAD is pulled chicken, cabbage, carrots, piloncillo vinaigrette and crispy noodles. The portions are large for sure, but this is one of the lighter starters.
Second course options chosen included the Country HAM FLATBREAD with Goat Cheese, Cantaloupe, Arugula, Truffle and Lime. The elements combined were a play on prosciutto and melon and the only flaw here is that the flatbread is quite thick and therefore too much. It might fill you up, but crispy is the way to go with flatbread, not thick. The aroma of the truffle was great and I simply gobbled up the toppings leaving much of the bread.
WILD MUSHROOM Flatbread was like the other flatbread but with Oaxaca cheese, red pepper, avocado and lots of earthy tasty mushrooms.
SHRIMP & PORK FRIED RICE is another tasty dish marrying Kim Chee, Chile Guajillo, Carrots, Corn, Scallion, Bean Sprouts and Cilantro in a tru fusion of Asian and Latino cuisine.

Third course choices were an "extra" of SALT & PEPPER CALAMARI which is made with a light 3-pepper flour, ginger, thai basil in a sweet and spicy chili sauce. The dish is superb and the calamari fried to perfection with no gummy coating at all. Do watch out for the lone Thai Chilis on the plate. I popped one into my mouth and regretted it.
PORK BELLY STEAMED BUNS are also large tasty buns with a mound of achiote pork, hoisin, pineapple, red Fresno chili, lime, cilantro and pickled onion. These orders come with two each, so we ordered one "extra" so we could each have our own. It was a nice dish, but won no awards.
The hit dish of the evening was the MOLE DUSTED TENDERLOIN MEDALLIONS which came two huge slices to a tapas plate over Mustard Potato with an Edamame/Pomegranate Chimichurri. The meat was just past rare as requested and as buttery as could be and the sauce was divine.

For dessert we had many choices but there was no agreement to choose THREE different ones. There were two BANANA CAKE with Dulce di Leche Ice Cream & Tequila Bananas Foster Sauce which was quite good save for the chewy slice of banana that was baked(?, fried?) and tasted like shoeleather.
SALTED CARAMEL Chocolate FLAN was nice in that it was really a Homemade S'mores with Spicy Peanuts and a Blood Orange Reduction.
Next time we need to try the Mango Panna Cotta or the Mexican Opera Cake (just for its name)!

Hope your Restaurant Week was as tasty as ours!