Passover, as Jewish holidays go, is a pain in the butt. Never mind the cooking, the cleaning, and the lugging out dishes and silver that are used just once each year. These things are not the problem. In fact, I don’t mind them all that much. The problem for me is that in not eating any bread, corn, corn syrup, beans, soy products, etc. etc. it’s too difficult to eat in restaurants. For eight days. This requires a kind of discipline that I don’t necessarily possess.
I miss dining out. I’m still following the same food blogs and <leo_highlight id=”leoHighlights_Underline_0″ leohighlights_keywords=”twitter” leohighlights_underline=”true” leohighlights_url_bottom=”http%3A//shortcuts.thebrowserhighlighter.com/leonardo/plugin/highlights/3_2/tbh_highlightsBottom.jsp?keywords%3Dtwitter%26domain%3Dwww.blogger.com” leohighlights_url_top=”http%3A//shortcuts.thebrowserhighlighter.com/leonardo/plugin/highlights/3_2/tbh_highlightsTop.jsp?keywords%3Dtwitter%26domain%3Dwww.blogger.com” onclick=”leoHighlightsHandleClick(‘leoHighlights_Underline_0’)” onmouseout=”leoHighlightsHandleMouseOut(‘leoHighlights_Underline_0’)” onmouseover=”leoHighlightsHandleMouseOver(‘leoHighlights_Underline_0’)” style=”-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-size: auto auto; background-attachment: scroll; background-color: transparent; background-image: none; background-position: 0% 50%; background-repeat: repeat; border-bottom: 2px solid rgb(255, 255, 150); cursor: pointer; display: inline;”>twitter feeds that I always do and suddenly I feel as if the world is passing me by. I am getting behind in the fast-paced, ever-changing restaurant scene. And I was feeling pressure before I took a break.
But right now I am in the zone so I am sticking to my guns and eating matzah and flourless brownies, and specially designated for Passover potato chips in the comfort of my own home.
I suddenly realized that I didn’t have any restaurants to blog about this week. And while I am not disciplined in many areas of my life, I have been blogging “religiously” at least once a week since August.
I decide to focus this post on the top five new DC area restaurants I’m anxious to try as soon as Passover ends and the opportunity arises.
1. Fiola. This is at the top of my list. Former Maestro chef <leo_highlight id=”leoHighlights_Underline_0″ leohighlights_keywords=”fabio” leohighlights_underline=”true” leohighlights_url_bottom=”http%3A//shortcuts.thebrowserhighlighter.com/leonardo/plugin/highlights/3_2/tbh_highlightsBottom.jsp?keywords%3Dfabio%26domain%3Dwww.blogger.com” leohighlights_url_top=”http%3A//shortcuts.thebrowserhighlighter.com/leonardo/plugin/highlights/3_2/tbh_highlightsTop.jsp?keywords%3Dfabio%26domain%3Dwww.blogger.com” onclick=”leoHighlightsHandleClick(‘leoHighlights_Underline_0’)” onmouseout=”leoHighlightsHandleMouseOut(‘leoHighlights_Underline_0’)” onmouseover=”leoHighlightsHandleMouseOver(‘leoHighlights_Underline_0’)” style=”-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-size: auto auto; background-attachment: scroll; background-color: transparent; background-image: none; background-position: 0% 50%; background-repeat: repeat; border-bottom: 2px solid rgb(255, 255, 150); cursor: pointer; display: inline;”>Fabio Trabocchi has opened Fiola in the DC space that was formerly occupied by Le Paradou. Fiola is described as “comfortable luxury” a simple yet sophisticated menu with fresh pasta and featuring many local products. I’m most excited about the grilled turbot and vincisgrassi lasagna. Early reviews have been excellent. 678 Indiana Avenue, NW; 202.628.288
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| Fiola photo from dceater.com |
2. Newton’s Table. A new addition in Bethesda is always more than welcome. This one replaces Rock Creek on Elm Street. Chef/owner Dennis Friedman comes from <leo_highlight id=”leoHighlights_Underline_1″ leohighlights_keywords=”the%20rock” leohighlights_underline=”true” leohighlights_url_bottom=”http%3A//shortcuts.thebrowserhighlighter.com/leonardo/plugin/highlights/3_2/tbh_highlightsBottom.jsp?keywords%3Dthe%2520rock%26domain%3Dwww.blogger.com” leohighlights_url_top=”http%3A//shortcuts.thebrowserhighlighter.com/leonardo/plugin/highlights/3_2/tbh_highlightsTop.jsp?keywords%3Dthe%2520rock%26domain%3Dwww.blogger.com” onclick=”leoHighlightsHandleClick(‘leoHighlights_Underline_1’)” onmouseout=”leoHighlightsHandleMouseOut(‘leoHighlights_Underline_1’)” onmouseover=”leoHighlightsHandleMouseOver(‘leoHighlights_Underline_1’)” style=”-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-size: auto auto; background-attachment: scroll; background-color: transparent; background-image: none; background-position: 0% 50%; background-repeat: repeat; border-bottom: 2px solid rgb(255, 255, 150); cursor: pointer; display: inline;”>Bezu in Potomac. Newton’s Table is billed as a “contemporary American restaurant with an Asian flair.” The website is not yet active but “Bethesda Magazine” highlights some menu items including the Newton Burger seasoned with Friedman’s “secret” spices and served on a potato brioche roll, and a burger served open-faced with filet mignon tips and tempura lobster. I can’t decide which to try first. Here’s another restaurant embracing the farm-to-table movement. Isn’t everybody? 4917 Elm Street, Bethesda, MD; 301.718.0550
3. Seasons 52 – I’m mostly looking forward to this because it is in Rockville. I am wearying of the limited options available in the neighborhood where I work and often must dine. “Seasons 52 is inspired by the seasons 52 weeks a year.” There is nothing on the menu that is more than 475 calories. Really? Desserts too? There are some interesting flatbreads and salads on the menu that have caught my attention. I’ll be dining here in mid-may. 11414 Rockville Pike, North Bethesda, Maryland; 301.984.5252
4. Medium Rare -The only thing on the menu at Medium Rare is steak frites. Steak , hand-cut fries, salad and bread are just $20, which includes seconds on the beef. I don’t know if this would ordinarily interest me except that it is owned by Mark Bucher of BGR Joint and Michel Richard. Nice credentials. Chef Cedric Maupillier formerly of Central is temporarily in the kitchen. I need to get here soon! There is a vegetarian option. It’s not on the menu, so ask for it if you must. 3500 Connecticut Avenue, NW; 202.237.1437
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| photo from capitalspiceblog.com |
5. Hill Country BBQ This is an export from New York City “honoring the barbecue and live music capital of Texas.” I tasted the brisket at the recent “Taste of the Nation” event, and liked it. ALOT. You pay for the meat by the pound, and apparently the cost can add up quickly. There are no promises of seasonal food here. My non-meat-eating family members won’t be joining me at this one. 410 7th Street, NW; 202.556.2050
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| Hill Country BBQ photo from dceater.com |
