Tricia Barba – We Love DC http://www.welovedc.com Your Life Beyond The Capitol Fri, 24 Feb 2012 14:39:40 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.9 Food Tweet of the Week: Boxcar Tavern http://www.welovedc.com/2012/02/24/food-tweet-of-the-week-boxcar/ Fri, 24 Feb 2012 19:00:55 +0000 http://www.welovedc.com/?p=81390 Capitol Hill’s Boxcar Tavern should rea…

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Photo Courtesy Tricia Barba

Capitol Hill’s Boxcar Tavern should really have more followers. Since the neighborhood establishment opened at the end of December, it’s tweeted 90 times and garnered 83 followers. Maybe if the restaurant tweeted a little more, it could raise that number a bit (note: this is not an invitation to over-tweet!)

@BoxcarDC only follows 7 other users, so immediately I wanted to know who they were. Unsurprisingly, the tweeters were restaurateur Xavier Cervera’s other four restaurants: Molly MalonesLola’s Barracks Bar & Grill, Chesapeake Room and Senart’s Oyster & Chop House, plus @HootSuite, @Twitter and @BarracksRow.

While promotional, Boxcar Tavern’s tweets are funny and informative to denizens who want to know what’s on special everyday. My favorite was a tweet from Tuesday that had that mix down perfectly (and also highlighted my philosophy!) See this week’s winning tweet after the jump.

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The account is run by Above the Noise PR. What I would like to see is Boxcar put up a “Bio” on Twitter and share more about cool things going on in the kitchen, not just talk about specials. The restaurant’s menu is pretty good, so it also deserves some love — not just the drinks and happy hour offerings. Read my First Look at Boxcar here.

It never seemed like Cervera’s restaurants took much of an interest in social media, in fact, most haven’t tweeted since December. Keep up the good work @Boxcar.

Boxcar Tavern is located at 224 7th St. SE. The closest metro station is Eastern Market (Blue/Orange Lines). For more information, call 202.544.0518.

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First Look: Sixth Engine http://www.welovedc.com/2012/02/20/first-look-sixth-engine/ http://www.welovedc.com/2012/02/20/first-look-sixth-engine/#comments Mon, 20 Feb 2012 18:00:57 +0000 http://www.welovedc.com/?p=80900 Like most people, I was excited to try out Sixth E

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Photo Courtesy Justin Cook

Like most people, I was excited to try out Sixth Engine, with a lot of the appeal coming from its setting: a historic firehouse house built in 1855 and the oldest in Washington, DC. Located north of Chinatown in the Mount Vernon Square neighborhood, Sixth Engine serves modern American cuisine and comes to us from the team behind Capitol Hill’s The Dubliner Irish Pub.

I went there last week and even though it was freezing outside, the place was packed. Owner Gavin Coleman and team did a great job with the decor, though I wish the second floor didn’t feel so separate from the first: think doors, steps, and more doors. The industrial feel was appreciated albeit expected, and the furnishings and fixtures added to that historic appeal.

The food different story. Before I get to the negatives, the wine menu was uninspired and pricey, so I went for a regular cocktail instead and everything I tried was pretty good, so maybe the trick is to treat Sixth Engine more like a bar. The menu had many different options — it isn’t often that you see spaetzle on the same menu as a linguine. The prices were average (still on the high side) for the neighborhood, though more than worth it if the food turned out to be stellar. Unfortunately, that was far from the case.

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Photo Courtesy Justin Cook

A tip: I had the complimentary chips and dip  – skip that and ask nicely for bread instead.

I’m a lover of pork belly. It’s supposed to be a cut of fatty meat, which is not what I had on my plate. Instead of a juicy piece of pork, I was presented with a hunk of meat difficult to tear apart, overcooked, and bland. There was no sauce from the cut, and just this cream cheese based topping that didn’t help much.The Spaetzle appetizer suffered the exact same trouble. While perhaps a good effort, I could barely taste the ricotta on the dish, and it was saved only by the salt shaker on the table. The dish was, again, bland and flavorless. The almonds were the highlight.

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I order scallops wherever I go, and thought I set myself up for disappointment based on how the appetizers held up. I was actually very pleased. They were plump and grilled perfectly. The problem was that they were served with nothing save a small puree and a few mushrooms on top. For that, the dish was not worth more than $20. Still, I would be happy to go back and order this dish again.

What I had noticed by this point is that all the dishes looked beautiful, garnering a wonderful grade in presentation, but the taste never truly matched the look. The Pot Roast looked quite appetizing, but was again bland and dry. The carrots were actually more flavorful than the beef, which was again severely overcooked.

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Photo Courtesy Justin Cook

Being that I always have to try everything, I also had the Apple Fritters. The dessert was the best part of the meal. But, to be fair, I went to the restaurant on the second day that it had officially been open. I’m a fan of Chef Paul Madrid’s and hopefully some dishes will be improved soon.

I can’t end this without mentioning the service. It was impeccable. Keep that up and you will have me there.

Sixth Engine is located at 438 Massachusetts Ave NW. The closest metro station is Gallery Place-Chinatown (Green, Yellow, Red Lines). For more information, call 202-506-2455.

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Food Tweet of the Week http://www.welovedc.com/2012/01/27/food-tweet-of-the-week-3/ http://www.welovedc.com/2012/01/27/food-tweet-of-the-week-3/#comments Fri, 27 Jan 2012 19:00:58 +0000 http://www.welovedc.com/?p=80152 So I’m venturing out of DC for this Tweet …

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Courtest Chef Tony Maciante

So I’m venturing out of DC for this Tweet of the Week and north to Bethesda. At Chef Tony’s the rotating menu is seafood focused. The only thing Chef Tony Marciante might care about almost as much as food is social media.

On his website banner you can see a caricature, plus all the ways to get in touch with Chef Tony: Twitter, Facebook, email, “I-phone” and even YouTube. Chef  even even describes himself as “Social Media Guy & High Tech Chef/Restaurant Owner, TV Business Show Co-Host, …student of life, teacher to some, love me someinternet marketing.” He actually sounds more like a social media pro, telling me “100%, iPhone never leaves my side”

My favorite tweet is after the jump.


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On his Twitter feed Chef shares articles about the food industry, links to youtube videos, pictures from the restaurant, and updates us on his foursquare check-ins. He has his accounts linked, so that what he posts on Facebook immediately goes to Twitter. Technically my Tweet of the Week is a Facebook post, but we will let that slide.

Chef Tony’s humor comes through in all his Tweets. I’m dying to know how the sink really got knocked off the wall, but won’t ask.

Chef Tony’s is located at 4926 St Elmo Ave  Bethesda, MD. The closest metro stop is Bethesda (Red Line). For more information, call (301) 654-3737.

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Sugar and Champagne Affair http://www.welovedc.com/2012/01/24/sugar-and-champagne-affair/ Tue, 24 Jan 2012 19:00:04 +0000 http://www.welovedc.com/?p=79994 Photo courtesy of Plantains & Kimchi
chocolate custard, cocoa crumble with roasted

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chocolate custard, cocoa crumble with roasted banana ice cream @ Watershed- Washington, DC
courtesy of Plantains & Kimchi
It’s almost time for the Sugar and Champagne Affair — back next month for the eleventh year. As the name implies, Sugar and Champagne is a dessert and bubbly reception that benefits the Washington Humane Society.

Once again hosted by Chef Todd and Ellen Gray, the event highlights all things sugary and sweet, with chefs showcasing their confections. Of course, leashed dogs are welcome and encouraged to attend. So walk around with your favorite four-legged friend and eat desserts and doggie hors d’oeurvres respectively.

Chefs on-hand for the VIP reception include:

New this year: you can also meet contestants from TLC’s show Next Great Baker. Held Wednesday, February 1st, at the Ronald Reagan Building, the event begins at 6pm with the VIP Chefs’ Tasting Room followed by the General Reception at 7pm. Click here to purchase tickets.

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First Look: District Kitchen http://www.welovedc.com/2012/01/23/first-look-district-kitchen/ Mon, 23 Jan 2012 16:00:22 +0000 http://www.welovedc.com/?p=79801 After driving right by it and then almost walkin…

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Photo Courtesy Tricia Barba

After driving right by it and then almost walking past it, I finally made it into District Kitchen. It’s not really as bright in the dark as the picture makes it appear to be. Open just almost two weeks, the Woodley  Park restaurant has almost mastered its customer service skills, and it’s a great addition to the neighborhood.

On the inside, District Kitchen looks rustic, simple, yet open. It reminded me of almost a Sonoma/Graffiato hybrid, but with more space to move around. The restaurant only sits about 70, but it feels like there’s more room and not like you’re sitting so cramped in. And, don’t expect to hear others’ conversations…not because it’s quiet or because there’s great noise absorption, but because it’s so loud you won’t be able to distinguish who is saying what. Still, I liked the ambiance…cool and neighborhood-centered.

As more restaurants are doing these days, the menu is printed on card stock and divided into: Snacks, Small Plates, Salad & Produce, and Mains. There aren’t too many choices, so you won’t be overwhelmed by an almost unmanageable selection.


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Courtesy Tricia Barba

District Kitchen comes to us from former Mendocino Grille Chef Drew Trautman and Jawad Saadaoui of Redwood. Unsurprisingly, they’re doing a rotating, seasonal menu. I started with the Fuscilli, labeled “Cincinnati-style.” It was the star of the meal. I always enjoy this type of pasta cut, and the lamb chili was fantastic, even boasting a surprisingly, slightly sweet flavor.

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Courtesy Tricia Barba

Now for the other appetizer I tried: the Bouchot Mussels were underwhelming. The club fries they were served with were so flavorless that even dipping them in the mussels’ broth didn’t help. The mussels were too small, and the best part of the dish was the apple pieces.

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Courtesy Tricia Barba

The scallops were fantastic, albeit a bit small. Everything tasted good, if just visually uninteresting. While the scallops were rich in flavor and seared perfectly, the greens were a bit boring.

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Courtesy Tricia Barba

The market steak was also great, though I only had a few bites. I again wasn’t too impressed with the presentation, though I am getting more accustomed to the minimalist look. The steak was cooked medium, as ordered, and the sauce in a bottle on the side was a great touch. I also absolutely loved the greens.

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Courtesy Tricia Barba

The Apple Buckle Dessert was delicious and warm, with a large scoop of pistachio ice cream on top. Need I say more?

Tip: District Kitchen is currently closed on Mondays, so don’t try to reserve then.

District Kitchen is located at 2606 Connecticut Ave NW. The closest metro station is Woodley Park-Zoo/Adams Morgan (Red Line). For more information, call 202-238-9408.

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Tweet of the Week: Ris http://www.welovedc.com/2012/01/13/tweet-of-the-week-ris/ Fri, 13 Jan 2012 19:45:20 +0000 http://www.welovedc.com/?p=79746 Photo courtesy of laura padgett
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courtesy of laura padget

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ris 10.21.10 – 6
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My favorite food dish at Ris is without question, Chef Ris Lacoste’s Scallop Margarita: lime marinated scallops with chilies, orange, avocado and tequila ice.  My second favorite thing about the restaurant is actually not food related, at least technically. That would be Ris’ Twitter account.

Behind the tweets is Natalie Christenson, Ris’ Events Manager & Communications Director. Up since August 2009, @RISDC interacts with its customers daily by posting some delicious looking pictures, polling diners on any menu changes, and really getting involved with the community.

Tweeting under the belief that people in general want to be heard, Christenson keeps interaction with “Twitter friends” more social than formal. “Chef Ris likes for our guests to feel like they are guests in her home for a dinner party, so I like to create a family feel with our social media as well,” she says.

The tweet that caught my attention this week was one that made me want to know more.


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Christenson tells me RIS Walk 60 is a new program that will benefit GW Women’s Heart Center. Basically, weather permitting, Chef will walk 60 minutes every weekday starting February 1 and is also encouraging everyone in the community to better their health through walking. The goal is for walkers to donate, either themselves or through sponsors, a dollar per mile walked.

“We want the program to benefit everyone’s heart, their own and those who are affected by the GW Women’s Heart Center,” says Christenson. “What better time to start than February, as it is American Heart Month AND Valentine’s Day?”

Indeed!

Ris is located at 2275 L Street, NW. The closest metro station is Foggy Bottom-GWU. For more information, call 202.730.2500.

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This Week in Food http://www.welovedc.com/2012/01/12/this-week-in-food-17/ http://www.welovedc.com/2012/01/12/this-week-in-food-17/#comments Thu, 12 Jan 2012 16:15:30 +0000 http://www.welovedc.com/?p=79700 Coming Soon

From Charlotte, NC comes Fuel Pizza

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Photo Courtesy Fuel Pizza

Coming Soon

From Charlotte, NC comes Fuel Pizza & Wings, a locale set to start serving at 16th and K on January 18th. The opening will even feature free food for one year for the 1st fifty customers and complimentary menu tastings throughout the day. So head over there for New York-style pizza in interesting combinations from the Old Bay Crab Pizza to the favorite Extreme Fuel, an extensive gluten-free pizza menu and smokin’ wings.


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Grasshoppers at Oyamel
courtesy of available_photons

Coming…Sometime

Prince of Petworth brings us more from Shaw’s All Souls neighborhood bar. He spoke with owner David Batista, who previously worked as a manager at Jose Andreas’ Zaytinya and Jaleo. Batista tells PoP that All Souls, coming to 725 T Street, will be a neighborhood spot that “will feature a variety of craft beers and mainstream beers.”

Already here

Washingtonian’s Best Bite Blog brings us an early look at Irish Whiskey, the three-story restaurant on 19th Street Northwest in Dupont Circle. Open just one week, the kitchen is manned by Executive Chef Sean McIntosh. Think of the menu as “modern Irish-American cuisine taking Irish classics and adding a modern spin.” The Chicken “Osso Bucco” with Roasted Garlic Mashed Potatoes sounds amazing. Be sure to check out the photo gallery!

Power Lunch

The Palm makes it on Forbes’ Top 10 Restaurants Across The Country For A Power Lunch list. About the Dupont Circle steakhouse, Forbes writes that it has “lured in every president from Richard Nixon to Bill Clinton, and continues to pack in scores of lobbyists, lawyers and politicians every day around 12:30 p.m.” So like you already knew, lunch there if you want to sit with movers and shakers.

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Casa Nonna Tavola 12 – Fresh twisted pasta with Braised rabbit
courtesy of bonappetitfoodie
Restaurant Week

The first week of Restaurant Week is almost over, but don’t worry, many restaurants are extending the $20.12 lunch and $35.12 dinner deals. DininginDC has a great list of extensions for you procrastinators, as well as a Restaurant Week Guide.

Happy Eating!

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Cupcake Wars All-Stars http://www.welovedc.com/2012/01/11/cupcake-wars-all-stars/ http://www.welovedc.com/2012/01/11/cupcake-wars-all-stars/#comments Wed, 11 Jan 2012 15:00:28 +0000 http://www.welovedc.com/?p=79591 Photo courtesy of theqspeaks
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Vegan Easter cupcakes
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If you like seeing DC on the national screen — Real Housewives not included — then you might want to head to Adam’s Morgan on Sunday.  As you might know, vegan bakery Sticky Fingers Sweets & Eats won Food Network’s Cupcake Wars in March of last year, and now it’s defending its title in Cupcake Wars All-Stars.

Sticky Fingers is hosting a viewing party at Bourbon from 7- 10 pm, with the actual episode airing at 8pm.  You’ll be able to watch the show with Sticky Fingers Founder Doron Petersan and head baker Jenny Webb.

The event is free and open to the public. Just head here for the online invitation. Cupcakes are complimentary, and Sticky Fingers even writes that “heckling is encouraged.”

Best of luck!

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Food Tweet of the Week: Taylor Gourmet http://www.welovedc.com/2012/01/06/food-tweet-of-the-week-taylor-gourmet/ Fri, 06 Jan 2012 19:00:40 +0000 http://www.welovedc.com/?p=79511 taylor
Here at We Love DC, your food team is (re) introd…

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Here at We Love DC, your food team is (re) introducing the  Food Tweet of the Week feature. Basically, every Friday we’ll highlight a restaurant, chef, mixologist, food truck, or pretty much anyone associated with the industry who made us laugh, click on a link, salivate at a picture, or mix a drink at home.

The first tweet award of 2012 goes to Taylor Gourmet, the hoagie shop that opened its third DC-proper location this week. This is one of the best Twitter accounts out there. It is funny: think banter, tongue-in-cheek humor, and useful information with a cool twist.

My favorite Tweet is after the jump.

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If you haven’t heard about this yet, Taylor had a ribbon cutting for its new store on 14th St. Tuesday. Invited to cut the “police” tape? The mayors. No, I don’t think Vince Gray has a double –the men invited were Taylor Gourmet’s three other Foursquare mayors (two earlier DC stores and one in Bethesda). Talk about creative.

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I reached out to the @Taylor_Gourmet Twitter account and heard back in minutes (love a restaurant that has its Twitter account on a mobile phone!). Behind the account is PR Guru Doug Rashid, who is friends with Casey Patten and David Mazza, Taylor owners. He jokes that he loves hoagies so much that it was only natural that he get involved.

Who came up with the mayors idea? Tweeters…kind of.

“We started to receive tweets from followers about having the mayor do a ribbion cutting ceremony,” Rashid explains. “We decided to invite our Foursquare Mayors who have been around supporting us since day one.  Using police tape as the ribbon and having the staff & mayors ‘Taylorized’ the whole thing :)”

ny tThe Twitter “feed” is hilarious, young, and hip, just see the tweet about me and my “Snoop D0g” avatar. Rashid calls the account “an extension of our personalities, which is also a reflection of our brand.” Some things Taylor’s Twitter says you wouldn’t find on a corporate account…that’s what makes it so great. Note to self: maybe I should change my picture.

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First Look: Boxcar Tavern http://www.welovedc.com/2012/01/04/first-look-boxcar-tavern/ http://www.welovedc.com/2012/01/04/first-look-boxcar-tavern/#comments Wed, 04 Jan 2012 16:00:37 +0000 http://www.welovedc.com/?p=79296 DSC00058
Photo courtesy of Tricia Barba

I went to Boxcar T

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Photo courtesy of Tricia Barba

I went to Boxcar Tavern the first day (night) it opened – just two days before the New Year. When staring in from the outside it was impossible to see just how crowded it was, but upon opening the door, the excitement surrounding the new establishment was tangible. There were a lot of people (think standing room only) and it was loud and lively.

Boxcar Tavern is Xavier Cervera’s fifth restaurant on Capitol Hill. His empire includes Molly Malones, Lola’s Barracks Bar & Grill, and Senart’s Oyster & Chop House. With just one glance, those accustomed to dining on the Hill can tell whose baby Boxcar is. It has that “Cervera look.” The restaurant, situated right next to Tunnicliff’s Tavern on 7th Street SE in the old Petite Gourmet space, is long and narrow, filled with maple and marble decor. From the entrance, to your left is an elegant bar that stretches almost there entire length of the restaurant and to your right begins an endless row of small booths. Basically, it looks like Senart’s, just a bit darker.

Another similarity to Senart’s is Executive Chef Brian Klein, who is now running Boxcar’s kitchen.  The menus look the same physically as well; content-wise, Boxcar actually serves a Seafood Lasagna – my favorite dish at Senart’s before, sadly, it disappeared.


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Photo courtesy of Tricia Barba

When I ran into Cervera the Monday before Boxcar opened, he was the model of composure (even with a cast on his left leg) and couldn’t stop gushing about other projects such as Pacifico and Park Tavern. About Boxcar, he was excited to see what it could do to this side north of Pennsylvania Avenue. His belief is that the modest prices (nothing is more than $20) would be a huge draw.

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Photo courtesy of Tricia Barba

Now on to the experience: I really enjoyed it – Boxcar is like an upscale tavern.  That said, the first negative I encountered was the silverware, which was dirty–and I don’t mean one inconspicuous spot. Moving that aside I started with the country pâté. For me, pâté is either great or forgettable. I liked it a lot–much, much better than I had expected. My dining companion ordered the fried oysters which she thought were fine, if just a bit bland. The relish aioli was the best part. The other appetizer downside was that my pet peeve occurred. I was asked, “Are you still working on that?” while truly mid-bite, with half of the dish still on the plate.

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Photo courtesy of Tricia Barba

I had wanted to order the seafood lasagna, but they were out for the night (something that I wish I had know initially). My next choice was the tavern filet. When I asked the waitress if this was a good choice her response was, “I’ve actually only had one thing on the menu.” A bit discouraging, but at least she was honest. I asked for it medium rare and it came out perfectly. The potato croquette also stood out a lot here. My friend ordered the roasted organic chicken and said it was good, but nothing special. She loved the mushroom bread pudding it came with.

For dessert we had the baked apple crumb tart. We loved it.

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Photo courtesy of Tricia Barba

Boxcar is a welcome neighborhood place with good, reliable food. I’ll be back to try the sandwiches (11 varieties).

Boxcar Tavern is located at 224 7th St. SE. The closest metro station is Eastern Market (Blue/Orange Lines). For more information, call 202.544.0518.

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One Year Later: Smith Commons http://www.welovedc.com/2011/12/22/one-year-later-smith-commons/ http://www.welovedc.com/2011/12/22/one-year-later-smith-commons/#comments Thu, 22 Dec 2011 16:00:53 +0000 http://www.welovedc.com/?p=78941 Photo courtesy of philliefan99
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If you r…

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If you remember the H Street corridor from years ago, the place where Smith Commons now stands was the home of a large carpet warehouse. The restaurant is just as massive: three stories with a main dining room and main bar on the first floor, a public house on levels two and three, plus a seasonal patio. Smith Commons is one of the classiest buildings on H Street, both on the interior and exterior, with clean lines, eccentric furniture and the quintessential exposed brick.

The first thing you’ll notice when walking through the doors is how open the space is. Here you aren’t crammed so closely together that eavesdropping on the people sitting next you is involuntary; instead, the excess space makes the restaurant a great place for groups.

Smith Commons bills itself as offering an “international menu of approachable cuisine,” so think  fusion. There’s a lot going on when you look at the menu –  not that there are a lot of choices, but those choices are quite different. The menu changes seasonally with recipes developed by Executive Chef Carlos Delgado, so it can sometimes be sad to see one of your favorite dishes gone, but then there’s always time to pick a new favorite for the night.

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Photo Courtesy Tricia Barba

A regular problem with Smith Commons is how long it takes for your food to hit the table. I know that timing can be tough to figure out – you don’t want to put in the orders too quickly and have the entree come out too close to the appetizer, but you also don’t want to have to wait 20 plus minutes for your appetizer.

Smith Commons has one of the best Caesar salads in DC. It has these huge Romaine leaves and comes with anchovies, parmesan dressing, croutons, and also capers. During a recent trip here I ordered the seared scallops appetizer. The diver scallops were small, but I got four – really a good deal at just $12. The dish looked great. While I found the scallops just a bit too salty, the different “toppings” – foie gras, blackberry, raisins and relish – were fantastic, and give each bite (or two) a different taste.

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Photo Courtesy Tricia Barba

My favorite appetizer on the menu right now is the Braised Pork Belly. It was tender, juicy and cut apart easily. Accoutrements (apple, turnip, and kimchi) complemented the dish nicely, and weren’t distractions.

The Trio of Duck entree my dining companion had was great. It came with Beans Cassoulet, chicken Sausage, and coconut. I couldn’t really taste the coconut, and I could have done without the beans cassoulet, but the sausage was fantastic. The duck was sliced perfectly.

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Photo Courtesy Tricia Barba

I stuck with the Chesapeake Rockfish served with a Crab Risotto. The crab risotto was the highlight of the dish, with the grean peas and Orange Chutney adding a nice burst of color. The fish itself was a bit dry on one end, though better on the other.

Even though the menu changes every month, signature dishes include Braised Short Ribs with Pickled Celery and Mustard Oil; Lamb Chops with Haricots Verts, Potato Puree and Lamb Jus, so be sure to try those out as well.

My overall verdict? Smith Commons is an integral part of the H Street Corridor, and might just have the best building in that strip of DC. The menu rotates but is always solid, and the seating is comfortable while still managing to be cool and classy. The service is very good, though a goodbye from the hostess when heading out would make it even better.

Smith Commons opened in December 2010, and is ringing in the New Year as well as celebrating its first birthday this year. For $60 per person, guests can enjoy complimentary hors d’oeuvres from 7:00 – 9:00pm, a prix fixe menu with highlights like braised short ribs and lobster ragout, a complimentary Moet Imperial Champagne toast at midnight and live music and DJ entertainment until 3:00am. Seatings are from 6:00 – 7:30pm and 9:00 – 10:30pm.

Smith Commons is located at 1245 H St. NE. The closest Metro station is Union Station (Red Line). For more information and reservations, call 202-396-0038.

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FREE FOOD ALERT: Pinkberry http://www.welovedc.com/2011/12/22/free-food-alert-pinkberry/ Thu, 22 Dec 2011 15:00:40 +0000 http://www.welovedc.com/?p=78943 Photo courtesy of cherrylet
Pinkberry
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We love lining …

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Pinkberry
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We love lining up for things: burgers (hello Shake Shack), cupcakes, food trucks, and of course, fro-yo. When the Los Angeles-based Pinkberry opened up its first store in DC back in May, fans lined Connecticut Avenue in Dupont Circle to get a taste of the icy, tart yogurt. The hard decision to make here is which of the 30 possible toppings to go for.

Now, get a cup for free! Pinkberry is opening its second DC proper (and fifth DC area) locale in Georgetown tomorrow, and is swirling away free yogurt today from noon to 4pm.

So, head to 3288 M Street, NW. After all, what else are you supposed to do in the days when work starts winding down and everyone else is heading out of town? If you want to stand in another line after getting your yogurt, just go across the street to Georgetown Cupcake.

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Restaurants Here and On The Way http://www.welovedc.com/2011/12/21/restaurants-here-and-on-the-way/ http://www.welovedc.com/2011/12/21/restaurants-here-and-on-the-way/#comments Wed, 21 Dec 2011 16:00:49 +0000 http://www.welovedc.com/?p=78878 DSC00028
Courtesy of Tricia Barba

It seems like there…

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Courtesy of Tricia Barba

It seems like there’s never a shortage of restaurants opening up in DC.

To finish out 2011, Xavier Cervera plans to open his fifth Capitol Hill restaurant, Boxcar Tavern, located in the old Petite Gourmetspace on 7th St. SE right next to Tunnicliffs. The staff is currently in training mode, and it sounds like the plan is still to open by the end of the month. The Eastern Market Metro Community Association has a pic of the inside.

Places that are open 24 hours a day always excite me. Case in point: The Hamilton located in downtown DC (same block as another Clyde’s Restaurant group favorite, Old Ebbitt Grill) opened up to the public just this week. The restaurant and live music venue comes to us from Clyde’s Restaurant Group. The 37,000 square foot space has two floors, four bars and four dining rooms. Where else can you get sushi, charcuterie, and seasonal and regional American fare? For more information and a slide show check out Washingtonian’s Best Bites.
Photo courtesy of Kevin H.
Veggie Burrito at Tortilla Coast
courtesy of Kevin H.

The booming 14th Street corridor welcomed a new arrival Monday: Tortilla Coast. Capitol Hill residents, staffers and definitely interns are already familiar with the first location right across from the Capitol South Metro. I’ve never been a huge fan of Tortilla Coast, though maybe I’ll like the Logan Circle locale more since the press release reads: “While the new restaurant will offer the same fun atmosphere and focus on freshly made food that guests have come to expect at the original Capitol Hill location, the Logan Circle restaurant will feature authentic regional Mexican cuisine.”  The restaurant boasts 152 seats (including 45 in the bar area) and, come spring, will feature a 48 seat patio on 15thStreet NW.

Word on the street is The Pinch is coming to the old El Salvadorena space in Columbia Heights. Prince of Petworth reports that a recent liquor license application reads, “New restaurant serving contemporary American cuisine. Occasional live music or spoken word performance to be offered in basement area. Occupancy load is 99. Sidewalk Café 28.” The Pinch is shooting for a spring opening, according to PoP.

Also shooting for a Spring 2012 opening is Townhouse Restaurant & Wine Bar. Citybizlist reports that Townhouse entered into a 10-year lease for the 6,710 square foot ground floor retail space at 700 Sixth Street, NW, aka Chinatown. Townhouse already has one existing location in Sherman Oaks, CA and two in the Chicago area. According to its website, “Townhouse’s uniquely designed menu offers a large selection of small plates, sandwiches, salads and entrees to suit any taste.”

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Photo Courtesy Lime Fresh Mexican Grill

Finally, if you want to venture outside of the DC lines, come January you can try Lime Fresh Mexican Grill in Arlington. The Florida-based fast-casual Mexican concept is “food conscious” and features a signature homemade salsa bar and 50 variations of hot sauces. Dine here and you have the option of whole wheat, multi-grain or low-carb items, plus everything on the menu has 0 trans fat.

Happy Eating!

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Christmas Day Dining Picks http://www.welovedc.com/2011/12/16/christmas-day-dining-picks/ http://www.welovedc.com/2011/12/16/christmas-day-dining-picks/#comments Fri, 16 Dec 2011 16:00:01 +0000 http://www.welovedc.com/?p=78671 Photo courtesy of kimberlyfaye
Capitol Christmas Tree
courtesy of kimberlyfa

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Photo courtesy of kimberlyfaye
Capitol Christmas Tree
courtesy of kimberlyfaye

It seems like we’re all still working off those pounds from Thanksgiving. If you want a more hassle-free holiday this Christmas Day, how about you keep the pots and pans in the kitchen and head out to one of your favorite DC restaurants open on the holiday.

After the jump are my top five choices of where to go. Keep in mind some are a bit pricey, but special menus can be worth it if you chose wisely.
Photo courtesy of LaTur
Une Tranche de Paradis
courtesy of LaTur

1. Adour

Located in the St. Regis Hotel, Adour is offering a four-course Christmas menu “featuring American holiday favorites with an international twist.” You definitely have to be ready to splurge here, with the cost coming to $95 dollars a person, but the choices look great.

For the appetizer, the two top choices look like the Maine Lobser Salad or the Foie Gras “Au Torchon.” The second course winner is definitely the Day Boat Scallop Tian. The third course dishes all sound simple and tasty: Venison Medallions, Mucovy Duck Breast or the Beef  Tenderloin.

If you even make it to dessert, you have three choices there too.

Children pay $45 per person. For reservations, call 202-509-8000.

2. Blue Duck Tavern

Who doesn’t love brunch and an open kitchen? On Christmas Day from 10:30 am to 3:30 pm, Chef de Cuisine John Melfi will prepare a farm-fresh Christmas menu.

Menu hightlights include: baked eggs with pipperade, petit salad, and creme fraiche; muscovy duck breast with duck leg ragout & roasted quince; slow roasted rib eye of beef, au jus & horseradish; creamy stone ground grits with red eye gravy and smoked gouda.

Oh, and the pastries sound to die for.

Brunch is priced at $90 per person and $42 for children between six and 12 years of age; under six are complimentary. For reservations, call 202-419-6755.

Photo courtesy of Plantains & Kimchi
tequila! @ El Centro D.F., Washington DC
courtesy of Plantains & Kimchi

3. El Centro D.F.

Haven’t tried out this taqueria and tequileria on 14th St. yet? This could be the right time. There’s no special menu here. Instead,  El Centro will be offering its regular full menu on Christmas Day–so think tostadas, tacos, plantains, tamales and more. You will also find 200 tequilas & mezcals, of course.

El Centro’s last seating will be at 9 pm. Call 202-328-3131 for more information.

4. Corduroy

Celebrate Christmas at Corduroy with a special 3 course prix fix dinner for $55. The menu will have five choices per course and feature holiday dishes and local produce. The actual dishes will be announced next week, but Corduroy is always a good choice, and the price point is perfect.

Photo courtesy of Jenn Larsen
“When Life Gives You Lemons” cocktail
courtesy of Jenn Larsen

5. Sou’Wester

It might be a bit off the beaten path, but Sou’Wester is located in the beautiful Mandarin Oriental in Southwest. It’s offering a three course family-style dinner for Christmas Day at $65 per guest. Children up to 12 years old are $35 each.

Call 202-787-6140 with any questions.

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We Love Food: A Look at Medium Rare http://www.welovedc.com/2011/12/13/overdue-first-look-medium-rare/ http://www.welovedc.com/2011/12/13/overdue-first-look-medium-rare/#comments Tue, 13 Dec 2011 20:00:38 +0000 http://www.welovedc.com/?p=78551 Photo courtesy of Plantains & Kimchi
service @ Medium Rare, Cleveland Park
courtesy

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Photo courtesy of Plantains & Kimchi
service @ Medium Rare, Cleveland Park
courtesy of Plantains & Kimchi

I’ve wanted to try Medium Rare ever since it opened earlier this year but, for some reason I rarely make it north of Dupont Circle. However, I managed to make it to the steak-frites restaurant twice before I decided to write it up.

Simple concepts can be executed nicely and Medium Rare almost hits the mark. As you might already know, the restaurant’s menu is based around one main dish: steak frites. Unfortunately, it’s nothing to write home about as the steak’s sauce was forgettable. While the concept of Medium Rare is excellent, it’s hard to compete with many other places in DC that do a better steak frites.

I did like the restaurant’s décor–it’s dark, fun and energetic. The restaurant has a great vibe and is a good spot for a variety of occasions, whether you go for a casual date, with a group of friends, or with family. Medium Rare is a nice neighborhood place and always seems crowded.

Photo courtesy of floridagirlindc
Rustic Bread at Medium Rare
courtesy of floridagirlindc

The bar is limited, offering just a few wine and beer choices and a few other liquors for cocktails. The prix fixe menu starts with artisan rustic bread, which was pretty good as was the butter. Bread is followed by the mixed green salad. While I thought the dressing was great, the salad itself was just okay since the greens were a bit limp.

Photo courtesy of floridagirlindc
Steak Frites Topped with Poached Egg at Medium Rare
courtesy of floridagirlindc

As for the main course, yes, I ordered the steak medium rare. It was cooked the right amount and was a perfect pink on the inside, but tasted bland and ordinary. The fries were pretty good, I thought, and almost didn’t need any sauce. The highlight of the meal? You get seconds! I love food so much that even if I don’t completely love a dish, I usually still want more. Watching the waiters walk around with their second helpings made the meal more interesting.

Photo courtesy of floridagirlindc
Carrot Cake at Medium Rare
courtesy of floridagirlindc

The second highlight of dinner was dessert: the carrot cake. It was huge, simple, moist and delicious. I tried some of my dining companion’s cheesecake which was extremely average, so she ended up just eating some of my carrot cake instead.

As I walked into the bathroom before leaving, I heard a man’s voice say to me, “You are beautiful.” After my initial panic attack, I remembered they have French language tapes playing in the bathrooms. Now this, I like. And the Bazooka gum you get at the end of your meal? Cute touch.

I will be back to the spot above Dupont Circle for a third time. I’d love to see more flavorful steak, a smoother steak sauce, and even a change in the speed in which the food hits your table – slow down some! But I guess that’s the problem when everyone is pretty much having the same thing. For three courses, the $19.50 price tag can’t be beat.

Medium Rare comes to us from Mark Bucher, founder of BGR the Burger Joint. It is located at 3500 Connecticut Ave NW. The closest metro station is Cleveland Park (Red Line). For more information, call (202) 237-1432.

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First Look: Elisir Restaurant http://www.welovedc.com/2011/12/06/first-look-elisir-restaurant/ http://www.welovedc.com/2011/12/06/first-look-elisir-restaurant/#comments Tue, 06 Dec 2011 20:15:44 +0000 http://www.welovedc.com/?p=78403 elisir 001
I headed to Elisir for its first dinner post sof…

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I headed to Elisir for its first dinner post soft-opening, and was pleasantly surprised there were no signs that the restaurant in Penn Quarter had literally just opened its doors that same week.  The staff was beyond attentive without being intrusive and knew the menu cold. The lighting was bright and refreshing, and the open kitchen area was amazing. Basically, Elisir lived up to Italian fine dining as billed, without being pretentious or stuffy.

Chef Enzo Fargione is on his game. The former chef of Teatro Goldoni on K Street is the model of concentration at Elisir. There’s no yelling in the kitchen; it was almost serene.  Surprisingly, I didn’t feel like going the tasting menu route…I think I’ve been a bit overwhelmed by the whole culinary journey craze as of late.  At Elisir you’ll find for dinner a seven-course $75 tasting menu, and 10-course $95 menu, but I went for the a la carte.


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Forget all the talk about the water at Elisir costing 29 cents, I was more surprised about having to pay for olive oil. I quickly got over it when I dipped the bread in the mix of the specialty salts with the oils. The in-house bread was great – worth it, especially with the tomato focaccia.
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I had the octopus dish for my appetizer and it was probably the best I’ve ever had in my dining years. It was perfectly charred on the outside but tender on the inside. The problem with octopus is that it can sometimes end up too chewy – not the case here.
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For my entree I tried a pasta dish: black squid ink and saffron pasta sheets with a ragu of Maine Lobster and tomato confit. It tasted great, but I thought the presentation was a bit off compared to everything else I had seen, and looked messy. Though, to be honest, I might be in the wrong here expecting to see a beautiful dish of black squid ink pasta.
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My dining companion went for the duck, and that was just gorgeous. Served room temperature, he was initially a bit confused by it, until he gave it a try. Sometimes you have to let go of your preconceived notions of how food should be served. As Chef Enzo walked the dining room that night asking for feedback, I did hear two tables bring up the issue of the temperature of a couple dishes. Chef tells me: “Since all dishes come from an idea and not from a cookbook it is very important to fully explain why such dish is served the way it is. The duck, for example is salt cured, therefore only a little heat is necessary for the dish to become ready to be served and ready to be consumed.”
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As I can’t ever leave a restaurant without going for dessert, I went for the chocolate plate and almost had to be carried out of Elisir thanks to Pastry Chef Elisabeth Barbato.
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Elisir Restaurant is on my new list of places to recommend to friends and people visiting DC.

Elisir is located at 427 11th St, NW. The closest metro station is Federal Triangle (Blue/Orange Lines). For more information, call (202) 546-0088.

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Give Back While Eating http://www.welovedc.com/2011/12/01/give-back-while-eating/ http://www.welovedc.com/2011/12/01/give-back-while-eating/#comments Thu, 01 Dec 2011 21:00:59 +0000 http://www.welovedc.com/?p=78270 Photo courtesy of
‘panettone inside’
courtesy of &

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Photo courtesy of
‘panettone inside’
courtesy of ‘willsfca’
The holiday season has arrived, and it’s the perfect time to start thinking about how to give back. It gets easier and easier every year – bring cans to work, send a text contribution, add an extra dollar to an online bill payment – you really have no excuse. Food lovers have a simple way to contribute as well. In the next few months many of my favorite restaurants are teaming up with local charities and coming up with creative ways to raise money. All you have to do is eat. Here are my top 3.


Photo courtesy of
‘Chesapeake Crab Cakes with Pickled Watermelon Salad’
courtesy of ‘mrdestructicity’

1) Ring in the New Year at Minibar by José Andrés
Yeah, yeah, we all know how hard it is to get a reservation at minibar…but it’s worth it. This year you have a chance to get in those coveted seats (and on New Year’s at that!) by bidding away.

One lucky auction winner will receive all six coveted seats at 8:30 p.m. at minibar, located in Andrés’ American Eats Tavern in Penn Quarter. Bidding starts at $2,012 and takes place online. Anything above $2,012 will be donated to DC Central Kitchen, which provides breakfast, outreach, and counseling services to chronically homeless people living on the streets and also holds a culinary training class.

Minibar by José Andrés is located within America Eats Tavern, 405 8th Street NW. For more information, call 202.393.0812.

2)  Acqua Al 2 Sells Traditional, Handmade Panettone

One of my favorite spots in Eastern Market is getting into the spirit and going for dessert. Acqua Al 2 is selling Panettone, an Italian sweet bread, for charity throughout the entire month of December. The holiday cakes are being flown in straight from Italy and traditionally contain dried fruits such as candied oranges, lemon zest and raisins. Going for $22 dollars per loaf, 100% of the proceeds will be donated to local DC charity, So Others May Eat (SOME). I’m in.

Customers can purchase a Panettone from Acqua Al 2 by calling 202.525.4375 or stopping by the restaurant located at 212 7th Street SE.

Photo courtesy of
‘Homemade German Chocolate Birthday Cake’
courtesy of ‘Dyanna’
3)  2012 Makes-Me-Wanna SHOUT! Chocolate Layer Cake Baking Challenge

You might remember Eatonville’s Coconut Cake Challenge from earlier this year.  On Saturday, December 10, 2011 from 2-4 PM, the 2012 Makes-Me-Wanna SHOUT! Chocolate Layer Cake Baking Challenge will have a kick-off event featuring 2011 winner Decoyise Brown, and Eatonville Executive Chef Oji Jaja in the Home Department of Macy’s Westfield-Montgomery Mall as part of the department store’s “Believe Day.”

Application forms for Makes-Me-Wanna SHOUT! Baking Challenge (amateurs only!) are available on-line and must be received by February 1, 2012.  The grand prize is $500 and the winning cake will be added to the Eatonville Restaurant dessert menu.  The contest takes place in March, and a portion of the proceeds will benefit Martha’s Table.

Happy eating!

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Where I’ll Eat: Elisir & More http://www.welovedc.com/2011/11/28/where-ill-eat-this-week-elisir-more/ http://www.welovedc.com/2011/11/28/where-ill-eat-this-week-elisir-more/#comments Mon, 28 Nov 2011 21:19:14 +0000 http://www.welovedc.com/?p=78183 ceniche
After spending an amazing 8 days in Ecuador and e…

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ceniche
After spending an amazing 8 days in Ecuador and eating ceviche, patacones and arroz con menestra like I would never eat again, I want to make sure my week of food this week is just as good.

Here are the places I plan to visit this week in no special order:

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Courtesy Elisir


1) Elisir

The Italian restaurant comes to us from Chef Enzo Fargione, previously the chef at K Street’s Teatro Goldoni. You can head there for lunch this Thursday, or wait until December 3rd if you prefer dinner. The tasting plates sound amazing…hello tempura deep-fried sage leaves.  If you like the “behind the scenes” theme you’ll enjoy the monitors in the dining room that broadcast the plating area to guests. Best Bites has a nice slideshow that will make your mouth water.

Check it out in Penn Quarter 427 11th Street, NW; 202-546-0385

2) Memphis BBQ

I was born in DC and I can count on one hand the number of times I’ve been to Crystal City yet, after reading Brightest Young Things’ hilarious review, I think I’ll have to head out there. Yes, lately there’s no shortage of BBQ in DC, but this place has a twist as well. I’m looking forward to trying the pork egg rolls and pork bruschetta.

Memphis is located at 320 S. 23rd Street in Crystal City and also opens Thursday.

3) Pearl Dive Oyster Palace

Also growing in DC? Southern inspired restaurants. I’ve read so many reviews of Logan Circle’s Pearl Dive Oyster Palace, but have yet to make it out there. Thoughts I’ve heard so far range from “unimpressed” to “this place rocks” to “magically good,” so it will be fun making up my own mind.

I’ll be sold if I like the gumbo, and the pictures look to die for. If only Pearl Dive took reservations.

Here’s a nice look at Pearl Dive from Young & Hungry.

Just head to 1612 14th St. NW if you’re craving oysters.

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One Year Later: Cuba Libre http://www.welovedc.com/2011/11/15/one-year-later-cuba-libre/ Tue, 15 Nov 2011 17:05:10 +0000 http://www.welovedc.com/?p=77340 IMG_0738
Cuba Libre Restaurant & Rum Bar most defin…

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Cuba Libre Restaurant & Rum Bar most definitely sticks out to you as you walk down 9th Street in Chinatown. You just can’t miss the red and yellow. It doesn’t look classy by any means (which it isn’t meant to), but more like fun and perhaps a bit overzealous.

More than a year after opening, Cuba Libre has some solid dishes, while others don’t make much of an impression. My favorite thing about the Havana-inspired restaurant is the bread with mango butter. It is brought out to you warm and is a perfect free starter. See more of my recommendations after the jump.

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The guacamole cubano: bland and flavorless, as were the crisy plaintain chips it came with. Skip.

Mama Amelia’s Empanadas: so far I’ve tried the hand-chopped chicken and shrimp empanadas. Both are great and the crust is always perfect, not too crispy or too soft. Definitely order.
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Ceviche: I love me some ceviche. The Carne de Cangrejo (crab) ceviche would do much better without the cheddar cheese it comes with. It is just too much. Nonetheless, this is still a good dish. Order if you love cheese.
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My friend loved her Camarones con Cana, and these jumbo shrimp with a mango BBQ glaze looked beautiful – by far the best presentation I have seen here. However, she misses her old favorite – the Suntanned Salmon (bring this back, Cuba Libre)! Definitely order.

For some reason I always order the Ropa Vieja when I come here, but it just does not fall apart nicely like I wish it would. Skip.

My second favorite dish is the White Rice with Cuban black beans. I could order a bucket of that to go. A must. Oh, and when you’re done…ask for more bread.
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Cuba Libre is the place to go to if you are looking to have a good time with friends – it is perfect for groups – but don’t come here trying to impress your significant other with a fancy meal or if you want to hear your companion clearly. So. The food? Good but nothing special to write home about. The atmosphere? Energetic.

Note that Cuba Libre is hosting a cool cooking series in 2012 with four Cuban Chefs called “Pop-Up Paladares.” It sounds like a great time to dine there if you haven’t been to the restaurant yet.

Cuba Libre is located at 801 9th Street NW. The closest metro is Gallery Place Chinatown. For more information, call (202) 408-1600.

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Sonoma Restaurant and Wine Bar http://www.welovedc.com/2011/10/04/sonoma-restaurant-and-wine-bar/ Tue, 04 Oct 2011 19:07:03 +0000 http://www.welovedc.com/?p=76225 Photo courtesy of
‘Yelp Elite Event at Sonoma, Washington

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Photo courtesy of
‘Yelp Elite Event at Sonoma, Washington, D.C.’
courtesy of ‘Yelp.com’

So I have this thing for Sonoma Restaurant and Wine Bar. It is the perfect place to go to on a date, out with friends, or even for alone time at the bar with a glass of wine -though the latter is easier to do when Congress is not in session.

Sonoma always amazes me with the quality of its dishes and their presentation. I went in a few weeks ago and almost didn’t want to touch the local beef dish in front of me — the picture of the shortribs after the jump just does not do it justice. I had to ask Executive Chef Michael Bonk for the recipe. So here’s how you can make Local beef short ribs with kale, sweet corn and italian pepper relish. Enjoy – it is not for beginners!

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For short ribs yield = 7-9 8oz portions

Ingredients

  • Local boneless short ribs  5#
  • Salt 1cup
  • Allspice ground 1T
  • Black pepper  ground 1T
  • Chili flakes ground 1t
  • Veal Stock 2qts
  • Thyme 20 sprigs
  • Fresh bay leaf 4
  • Garlic crushed 5 cloves
  • Cheesecloth

How To:

  1. Trim fat from short ribs and portion to 8oz. Mix salt, allspice, black pepper, and chili flakes. Sprinkle liberally on short ribs and allow to cure refrigerated for 24 hours.
  2. After 24 hours rinse and pat dry. Sear in cast iron pan with vegetable oil.
  3. Place short ribs in vessel that they fit into but still has room for liquid. Cover with veal or beef stock. Place sachet of thyme, bay, and garlic into vessel. Cover tightly with foil. Bake at 300F for 6 hours.
  4. To test meat, insert a paring knife into short ribs. It should enter and exit without any resistance.
  5. Allow meat to cool in cooking liquid.

Kale yield = 10 portions

Ingredients

  • Kale 5 bunches
  • Anchovy 1
  • Yellow Onion 1
  • Garlic sliced paper thin on mandoline 4
  • White wine 1 cup
  • Salt A/N

How To:

1.  Clean kale by removing leaves from stem. Discard stems. In large pot add 3T olive oil. Add anchovy. Use a wooden spoon to break it apart.
2.  Make sure temperature is low so it doesn’t burn.
3.  Add garlic and render until translucent.
4.  Add onions and cook until translucent.
5.  Add kale and turn up to medium heat.
6.  Add white wine and cook. Make sure to keep stirring kale so it doesn’t burn on the bottom.
7.  Cook until fully wilted and tender. 15 – 20 minutes.
8.  Season with salt to taste.

Sweet Corn and Italian Pepper Relish yield = 10

Ingredients

  • Sweet Corn 3 ears
  • Green Bell Peppers 3
  • Red Bell peppers 3
  • Yellow Onion 1
  • Cider Vinegar 1/4 cup
  • Honey 1/4 cup

How To:

1.  Remove corn from cob.
2. Clean and deseed peppers. Cut into brunoise.
3.  Brunoise onion.
4.  Heat 1T olive oil on low to medium heat in small pot. Add onions and peppers. Cook until onions are translucent.
5.  Add corn, vinegar, and honey. Turn heat down to low and cook until mixture thickens and has the viscosity of relish about 10 minutes.
6.  Taste and adjust seasoning.

Thanks Chef!

Sonoma is located at 223 Pennsylvania Avenue, SE. The closest metro station is Capitol South (Orange/Blue lines). For more information, call 202.544.8088.

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