Next up: revisiting Redwood. These guys are the next big thing in Bethesda. Really.
When I'm back from Mexico I'll spill the beans.
Until then, keep eatin'. I'll keep bloggin.
Passiones de Amores.
We had a composed salad with strawberries, some very creamy goat cheese, and some home-made balsamic dressing that Alison Made.
Composed Salad A la'Alison
We followed that up with a perfectly roasted chicken. It was only perfect because I used Tony Bourdain's recipe from the Les Halle cook book.
Tony's Pan Gravy (finished product). Note the veggies. Don't neglect the pyramid!
For dessert, it was a fresh Mango, Peach, Nectarine and Blueberry Cobbler.
So we finished dinner and had the cobbler on the front porch while the kids caught fire flies. Now that's a slice of Americana.
Thanks for reading. My next post, which I hope to finish before I go on vacation this weekend, will be about an un-planned dinner with a good friend of mine, Adolfo Mendez, owner of Cubano's in Silver Spring and Nellie's in the District.
Tomorrow's Post: Alison and Andrew have a new kitchen: Cry Havoc! And let slip the dogs of war!Alison & Andrew are on the right side of the table here...
What damage you do when you invite the devil into your house. I told them I'm happy to come and scorch, scratch, and defile their new kitchen, and cook them a chicken using Tony Bourdain's recipe for simple roasted chicken w/pan jus. Andrew is a principal of ASAA http://www.asaa.net/page.asp?pageid=4 and Alison is an Attorney with AP. We've known them for years and have used them as Guinea Pigs for many culinary adventures. They will generally try anything I've made once. They dined with us at the Chef's Table at Citronelle in '06, My Chef's Table for New Year's '08, and most recently The Inn At Little Washington. Yum. Stay tuned. There will be blood.
Jorge's Neon Cow Skull
Interesting stuff...but on to the food.
I ordered Carnitas Cubanas, which is marinated pork roasted with oranges and onions. It was tender and flavorfull. This was obiously shoulder, whereas you normally see this done with pork loin. It's got more of a greasy texture than the loin, but it was good. The yucca was still firm, and the black beans and rice on the side were better than the average.
Service here is above the average as well. We were never left waiting for long when we made eye contact with anyone even though most of the tables were full.
The cocktails I saw going out looked good, though I couldn't imbibe at the time. Maybe I will next time.
Bottom line? Thumbs up. I'd go again. If you go, tell Grant the manager you read about it on Pleasures of the Table!
Vikram Garg at his former restaurant, Inde Bleu.
Vikram is a huge talent and will be missed in the DC Metro area. I believe he'll miss the heat and humidity after spending a few years in San Francisco and will come back to us. He's working with a company named American Karma out there opening a few restaurants.
That's enough celebs for now. I've got more in the vault and try to add more every week.