Thursday, December 17, 2009
Thursday, December 10, 2009
The entrees came with a couple of family-style sides including spinach and mashed potatoes. No extra charge for that.
Sunday, November 22, 2009
- Best Value (#3)
- Best American Restaurant (#1)
- Most Overrated (#3)
- I disagree with the last one (FYI)
We started with a Farmer's Smash, which is kind of like on Old Fashioned, and a Knob Creek and Ginger. What was nice about this was that they either make their own ginger ale, or they use something that is very far removed from Canada Dry. It was very tasty.
We had the assortment of deviled eggs. I'm not sure what was in all of them but there weren't any that weren't good.
Paul had the Rockfish Provencale as suggested by our very friendly waiter. I was actually going to order this myself, but since Paul did, I could pass on the fish and go for the meat.
This was my dish. I got the prime rib, mid-rare natch, and it came with homey mac n'cheese. This is the best prime rib I've had since my days as a waiter in Lexington, KY. The outside had a nice savory rub and the inside was roasted to perfection.
Thursday, November 12, 2009
Tuesday, November 3, 2009
A trio of duck-fat fries. Generally, duck-fat fries are limp and greasy, but here Mr. Mina has figured it out. Very crisp, nice presentation, and nice dipping options.
Saturday, October 17, 2009
He took over the old Restaurant K by Allison Swope at 1700K St. N.W.
His crew got the place finished very tastefully in record time. Nice fixtures and warm, cozy touches abound.
Stavros himself is a family man who loves to have kids in his restaurant. He says kids make him feel lucky and invulnerable, like nothing bad can happen when his family is around. Nice guy.
Anyhow, on to the food! I only tasted a couple of dishes as I already had plans that night, but what I had and saw was good. This is a view of the fish display. You choose what fish you want, order it by the pound, tell them how you want it prepared, and it's done family-style. You can order a couple of whole fish or shellfish for the family.
Saturday, September 26, 2009
Anyhow, enough about work. Let's talk about passion. Let's talk about Jeff Buben and R.J. Cooper. The owner and Exec Chef, respectively, of Vidalia. One of my favorite places in DC. My friend Matt and I went to Vidalia last year and had a Truffle Extravaganza
This year, we were not so fortunate, but what we did get was restaurant week pricing. Jeff has the distinction of being one of the few owners that actually let you choose from their regular menu. There is surcharge, natch, for the lobster or the steak entree, but it's still one of the best values in town. Reservations go QUICK. As soon as I saw the advertisement for Restaurant Week in my inbox I booked a table. I was blessed with the preceding Gumbo, shown above, and the following items, below, all for a very reasonable price.
It's been so long, I'm not sure if this was the pork loin or not.
I believe this was Matt's Monkfish.
I thought this dish was the winner. Lobster Tail with Lobster Foam with Braised Pork Belly. This was done perfectly and tasty as you could want.
Frog Legs. Never had them before, but I figured if I was going to try them I might as well have R.J. Cooper cooking them for me.
A favorite of mine: Country Pate. Yum.
This one you'd have to fight me for. Peanut Butter and Chocolate. Kind of like Michel Richard's Kit-kat. In any event, it sounded good enough to make me stray from my usual Lemon Chess Pie here, which is one of the best desserts on the planet. This was pretty good too. Jeff, whenever you're ready to give me the REAL recipe for the Chess Pie I'll take it... This was the Bourbon Pecan Pie. Matt seemed to like his better than mine, so I'd say we did well.
Until next time....thanks for reading.
Please feel free to hit me with comments, suggestions, and rude remarks.
Thursday, September 10, 2009
Well, how could I refuse? So, here's the secret. Buy a smoker. They're no expensive, but it sure makes smoking meat easy if you've got a digital thermostat and a timer on it.
First off, you find a couple of Boston Butts. You score the skin just down to the meat so the rub and smoke can get in. Then you rub your meat...with mustard, then your favorite dry rub. I used a Dr. Smelly's Southern Succor rub.
Wrap them up and let them sit overnight. The next morning, bright and early, take them out of the fridge and let them sit on the counter while you prepare the smoker. HAACP rules don't apply here.
Get your smoker up to 225 and put the meat in. Leave it on for 2 hours, then start spraying with apple juice every hour. Bring it up to 145 (I use an electronic thermometer with a remote so I can monitor it from the comfort of my couch). Once that happens, you can do one of two things: either put it in a pan and wrap tightly with foil, or put it in your oven in a pan, wrapped in foil. Either way you get the same effect as you're not going to be adding any more smoke.
From here on it's all waiting and watching until you hit 205. Plan on 1.5 hours per pound for the whole shooting match.
So, think you're done? Not quite. Once it's at 205 turn off the heat, leave it in the oven, don't open the door, but turn it off. Let it sit for about 2 hours. Then tear a small hole in the foil and let it sit for another 1/2 hour.
I know you'll have a hard time not peeking as it's going to smell great just sitting there, but try and resist. The end product will be worth it and it will look like this:
And you get to hang out with your friends, drink beer, and pull your pork.
Kids dig it too!
Thanks for reading folks.
Saturday, September 5, 2009
Poached chicken breast salad at Blue Duck Tavern.
I can honestly say that that was the best burger I've ever had, and I've had my share. So, if you can get in the door, put up with the crapola, and get a burger here, you are sure to not be disappointed.
Keep the letters and post cards coming folks.
I welcome your comments.