2011 September

Taking a Bite Out of Breast Cancer

September 25, 2011 By Lori 2 Comments

Who doesn’t know someone affected by breast cancer? My sister was diagnosed at the age of 43 and has been cancer-free for more than six years. Off the top of my head I can think of ten friends who have been successfully treated for breast cancer, not to mention the friends who have struggled through with their friends and relatives. So when I was asked as a food blogger to take part in an event called “Take a Bite Out of Breast Cancer” of course I jumped at the opportunity. During the month of October, participating restaurants throughout the DC area will donate a portion of their proceeds to Pink Jams.

Pink Jams! is a Washington, DC area non-profit promoting early detection and breast cancer awareness to young men and women. By combining an important early detection and awareness message with fashion, art, social events, and live music, the organization reaches out to men and women under the age of 40.

As part of “Take a Bite Out of Breast Cancer” local food bloggers are assigned as ambassadors to area restaurants. The goal is to help fill the restaurant with patrons, as a portion of the proceeds will support the cause.

I am pleased to announce that I will serve as ambassador to Chef Tony’s in Bethesda on Wednesday, October 12. Join me anytime between 6:00 pm – 10:00 pm. You can make a reservation on Open Table. I would love to pack Chef Tony’s with friends and supporters who want to help “Take A Bite Out of Breast Cancer.”

Along the same lines, last Saturday I participated in an event which supported the Susan G. Komen Breast Cancer Foundation’s 3-day Walk for the Cure and the team “ B-more Boobs.” They hail from Baltimore. How cute is that name?

The event was a food tour with Charm City Food Tours in the Fells Point area of Baltimore. My take on food tours is that they are a wonderful group activity, although the food (outside of NYC) isn’t always in the category of “the best thing I ever ate.” That said, when you combine a food tour, spending a Saturday afternoon with good friends, and raising funds for breast cancer, you have a trifecta of fun. Here are highlights from our three hour tour.

Stop 1: Ze Mean Bean Cafe- an Eastern European Coffeehouse and Cafe

 We sampled three kinds of pierogis - sauerkraut, farmer cheese, and potato, as well as potato pancakes. My favorite was the slightly sweet farmer cheese pierogi.

photo courtesy of Steve Solomon

The next stop is One Eyed Mike's where we have Caprese salad and blackened ahi tuna bitesin pepperjack cheese sauce. One Eyed Mike's is known for their unique Grand Marnier Club.There's a lovely courtyard that's perfect for enjoying libations and food.

photo courtesy of Steve Solomon

Stop three is The Point which is described on their website as "a casual yet upscale restaurant with beveled ceilings, mahogany flooring and accented walls and an amazing view of the harbor that will take your breath away." We enjoy a crabcake and sesame noodle salad. Thank goodness- a Baltimore food tour would not be complete without a crabcake.

Our fourth stop is at Adela. Adela "celebrates the art of Spanish cuisine with an eclectic array of savory tapas drawing on cultural and culinary influences from across the country."

I was intrigued by the food and would definitely come back in the future for a full meal.


Adela meatballs


Adela Alcochofa Salteado (artichokes and sundried tomatoes)

Adela patatas bravas

Unfortunately we had to leave before the sweet stop, but during the tour they were passing out

salted caramels from a company called Mouth Party and they were terrific!

Best of luck to the "B-More Boobs" team, who are finishing their three-day walk today.

Dining out and raising funds for breast cancer awareness at the same time. I'm there! I hope you will be too. Please join me at Chef Tony's on October 12.

Chef Tony's, 4926 St. Elmo Avenue, Bethesda

Filed Under: Bethesda dining, Chef Tony's, MD Dining, Pink Jams, Take a Bite Out of Breast Cancer

Feelings About Food Wine & Co

September 23, 2011 By Lori 1 Comment

You know those emails that you get that you are supposed to forward on to your friends. I usually ignore them. But I got one yesterday that caught my attention. This is an excerpt:

The head of psychiatry at Stanford said, among other things, that one of the best things that a man could do for his health is to be married to a woman, whereas for a woman, one of the best things she could do for her health was to nurture her relationships with her girlfriends…Physically this quality “girlfriend time” helps us to create more serotonin – a neurotransmitter that helps combat depression and can create a general feeling of well being.

I find this fascinating. (Sorry guys.) And it reminds me of a recent dinner at Food Wine & Co in Bethesda where we turn a couples night out into a gender-segregated dining experience.

I have put off my visit to the year old Food Wine & Co due to an early rotating roster of chefs and fairly mixed reviews. Then things seemed to pick up. Friends were sending me reports of some very good meals. It becomes a no-brainer decision to dine here before an evening at Roundhouse Theater with four other couples.

We have divided ourselves into two groups with the five women on one end of the table and the men on the other. This way the men can discuss sports and recent episodes of Curb Your Enthusiasm, and the women can catch up on what’s happening with our kids (and our feelings about what’s happening with our kids.) I’m wondering whether I should be embarrassed to admit this seating arrangement, or if it is perfectly acceptable among couples who have all been married for 25 years or more. Then I read the email about girlfriends and suddenly it’s not only okay, it’s good for our health! Who knew?

On the women’s side of the table three of us opt to share a salad of roasted beets, whipped goat cheese, and roasted pistachios along with a bottle of wine. I am becoming a bit predictable when it comes to beets and goat cheese. And who but close girlfriends will tell me that I’ve been over ordering beets lately, and then let me do it anyway? This is a perfectly fine rendition of the dish, and the presentation is beautiful. However, I feel like it could use something to dress it up flavor wise.

My BFF and I decide to share a lamb burger and a salad with crispy tuna. I am fortunate to have a BFF who inevitably will end up wanting to order the same exact things as I do, and who is willing to share her food with me.

The lamb burger is adorned with harissa, tomato confit, arugula, and garlic mayo. The harissa provides the necessary zing. I am content with my half of the burger and I enjoy the side of freshly made chips. BFF is more health-conscience than I am, which unfortunately leaves more of the chips for me (which may mean that girlfriends aren’t always so good for your health after all).

The crispy tuna is accompanied by bibb lettuce, arugula, haricots verts, avocado, and mustard vinaigrette. The tuna itself is prepared well. The outside of the fish is indeed crispy and the sauce isn’t bad, but the salad is a real snooze.

At the other end of the table, the men have shared a margherita pizza, which they all agree is bland although they give points for the crispy crust. I try to secure a bite so I can form my own opinion, but my request is denied. Thanks, gentlemen!

My husband – who is down at the far end of the table- has spaghettini with asparagus, heirloom tomato, eggplant, and parsley which he tells me later ends up being a lifeless dish with lost potential.

There are a few orders of flounder atop lentils at the table, ordered by men and women alike. The kitchen expertly prepares the fish but this one could use color, and something extra to make the flavors pop.

The five women share one raspberry rhubarb shortcake. We each take a bite and aren’t particularly compelled to eat more. We offer the few remaining bites to the men, which means the girls win in the “who’s more generous” competition.

At the end of the meal we compare notes with our partners. When it comes to talking about food, the men are more than capable of expressing their feelings. They agree with the women on this one. There is something lacking at Food Wine & Co. Unfortunately it’s the food. On the other hand, we are all perfectly happy with the wine and the company.

Note: A friend who dines here regularly is disappointed to hear my conclusion about the restaurant. She likes the menu for its simplicity, although she admits that some recent menu changes have disappointed her. Another friend who comes here regularly for the mussels is also a strong supporter. Have an opinion? I would love to know if we were the victims of an off night.

Food Wine & Co., 7272 Wisconsin Avenue, Bethesda

My rating (on a 1-5 scale): 2.9

Washington Post review

Filed Under: Bethesda dining, Food Wine and Co, MD Dining

Getting My Just Desserts with Matthew Petersen

September 18, 2011 By Lori 2 Comments

Matthew Petersen, photo courtesy of Mandarin Oriental, Washington, DC

Some people get excited about meeting movie stars, athletes, rock musicians, or politicians. I get it. In fact, I have had a celebrity interaction or two that has kept me grinning for quite some time. But these days my biggest thrills come from meeting Top Cheftestants. These are people who have taken their cooking talent and transformed themselves into television celebrities. As a fan of reality TV and food, I am grateful to Bravo TV and the Food Network for creating a new category of stars for me to fawn over.

Last month I wrote a post titled “My Just Email Interview with Top Chef Just Desserts’ Matthew Petersen.“ I had received an offer from Bravo to interview Chef Peterson, who is the Executive Pastry Chef
at CityZen and Sou’Wester in the Mandarin Oriental Hotel, and is now appearing on season two of “Top Chef Just Desserts” I lament the fact that the interview is via email rather than in-person as I had initially thought. The day after I publish it I receive an email from Linda Beltran, Director of Communications at the Mandarin Oriental Washington. She invites me to come meet Matthew and enjoy a dessert sampling with her. This is an invitation I obviously cannot pass up.At this point, the season has not yet started so I have no idea who I will be meeting in terms of character and skill, or at least how he will be portrayed on television. In the ensuing weeks, I watch Top Chef Just Desserts taking note every time Matthew is on screen. His team wins the first elimination challenge. Matthew wins the quickfire challenge in episode two with lemon van crème with mint puree and hazelnut sablè. Matthew’s team is on the bottom in episode three, but he is quickly dismissed from the firing-line, as the judges like his white chocolate cherry and pistachio entremet. Episode four airs the night before our meet-up. It’s a wonderful, must-see if you haven’t already,Willy Wonka challenge. Matthew is in the top three with strawberry, lemon, and vanilla profiteroles. My husband and I anxiously watch the previews for next week’s episode. Matthew is barely seen, which bodes well for him. Usually those who are on the bottom appear in previews. As we head to the Mandarin Hotel, I know that I am about to meet a serious contender for the win.

Linda Beltran meets us in the lobby of the hotel and escorts my husband and I into CityZen. We have opted not to eat dinner before our arrival. It’s a rare treat to eat dessert and actually be hungry. Why is it that we must save the best part of a meal until the end, when we are too full to enjoy it? I think this is a custom that needs to be broken on a more regular basis. CityZen offers a four-course dessert tasting menu for $25, which is what we are about to sample.

Soon after we are seated, Matthew comes to the table. He seems genuinely excited to meet me. In fact, we are treated so wonderfully by all of the staff that I am beginning to wonder if perhaps they have mistaken me for someone else. I put this feeling aside and have an evening that becomes a highlight of my time as a food blogger.

You know how you watch a reality TV show and wonder what goes on behind the scenes? Are the people you see onscreen really as evil, or stupid, or sullen as they seem? Was a challenge really as difficult or as fun as it appears to the viewers? We have the opportunity to ask Matthew questions, understanding that he is only able to respond to things we have seen thus far in the series. I imagine it must be difficult sometimes to keep it straight. He is good at it. I’ll share a few tidbits later in this post but now on to the actual food.

I don’t know about you but when I watch shows like Top Chef, Iron Chef America, Chopped, etc., I have cravings. When I watch Top Chef Just Desserts I need to grab the most complex dessert in my fridge and devour it. This means I eat a lot of Haagen Daz dulce de leche low fat frozen yogurt.

Now I have the chance to taste food prepared by a chef who’s creations I have only heard being tantalizingly described by the judges. I am at a loss for words as I try to convey how mind-blowing this is for me. This is my second time enjoying this experience, my first being a Carla Hall cooking class I took as “Top Chef All-Stars” was being aired. This evening at CityZen is all the more special because it is one-on-one.

Matthew takes his place in the kitchen and the dessert tasting, “Pastry’s Ode to Summer” begins.

The first course is sparkling peach lemonade, vanilla glacé, and melted Path Valley raspberries.

The second course is star anise rice pudding with whipped plum, rice flour sablé, and honey ice cream.

The third course is caramelized mission fig with vanilla sorbet.

The fourth course is Valrhona chocolate brioche with salted pretzel ice cream.

The tasting is a whirlwind of textures and flavors. Tart and sweet. Crunchy and smooth. Salty and sweet.
There is a common thread running through the dishes in that they each have a component that is cold and also crunchy. Nothing is overly sweet. The flavors are delicate and yet complex. I am delighted that there are no nuts in sight, which is just a twist of fate. I have opted not to divulge my aversion to nuts as I want to experience whatever Chef Matthew prepares. I rejoice in the fact that I am able to thoroughly enjoy every ingredient that is put before me.

If I have to vote for a single favorite dish of the night it is the rice pudding and honey ice cream. The rice pudding, with flecks of forbidden rice on top, is wonderfully innovative. The honey ice cream literally makes me gasp when I taste it. It is without question the best ice cream I have ever had. I tell this to Matthew when he comes back to the table as our tasting is winding down. He is telling us about the honey, which comes from Path Valley Farm in Pennsylvania. I am listening intently and at the same time marveling at the wonderful chocolate brioche, which actually tastes more salty than sweet.

Another highlight in an evening of many is witnessing the interaction between Linda and Matthew. They both clearly understand that the time to take advantage of Matthew’s participation on Top Chef Just Desserts is now. This is a unique opportunity for the already top-rated hotel and restaurant, as well as for Matthew. I am privvy to some brainstorming about a possible tie-in promotion, which I am not at liberty to divulge, but I hope it comes to fruition.

If you are not watching the show, I urge you to do yourself a favor and check it out on Bravo, Wednesday nights at 10:00 pm. If you’ve decided to skip it because last season was a little boring, get over it. This season is much more interesting.

If you are watching, here are a few things that I learned:

There really is a bromance between Matthew and Chris (he smiles broadly when asked about this and talks about how much the two of them have in common)
Craig was as over his head as he appears
The filming of the Willy Wonka episode took three days
There are many things that happen which that we don’t see on television and conversely things we see on television that the participants don’t realize until it is aired
Matthew’s friends and family are surprised that thus far he has been fairly quiet, because he can have a tendency to “shoot his mouth off.” His strategy is to keep focused and under the radar. (It seems to be working.)
Matthew felt so strongly that they should be allowed to have recipes on hand that he considered not participating in the show if this was not going to be the case. Fortunately, the rules were changed from last season and each chef was allowed to bring along a book of their own recipes.
On the Willy Wonka episode Matthew’s strategy is to hold on to his snacks rather than eat them, in case he needed them for a challenge. He can’t believe that no one else has thought of this. They weren’t needed and sadly he never gets a chance to enjoy his snacks.

As we depart the Mandarin Oriental, I am gushing to my husband about how Linda is such a thoroughly lovely person and how genuine and adorable Matthew is. He agrees that Linda is charming and Matthew is charismatic, and then reminds me that I have now said “Matthew is so cute” about five times.

DC has embraced our Top Cheftestants. It’s difficult to get reservations at Mike Isabella’s Graffiato and Bryan Voltaggio’s Volt. There are often lines to get into Spike Mendolsohn’s We the Pizza and Good Stuff Eatery. Carla Hall is noticed everywhere she goes and is now a television star, with the new series The Chew premiering this week. It is time to do the same for Matthew Petersen. Check out Top Chef Just Desserts. And embrace Matthew Petersen. I know I did.

Top Chef Just Desserts
Bravo TV, Wednesdays, 10:00 pmCity Zen and Sou’Wester, Mandarin Oriental Hotel, Washington, DC

Filed Under: CityZen, DC dining, Mandarin Oriental Washington, Matthew Petersen, Sou'wester, Top Chef Just Desserts

Double the Pleasure at La Canela and Sichuan Pavilion in Rockville

September 11, 2011 By Lori 1 Comment

I’m doubling up on this blog post by reviewing two restaurants at once. They may not seem like a perfect pair at first glance. One is Peruvian. One is Sichuan. Their common thread? They are located minutes away from each other in the Rockville Town Center area. I ate at both restaurants in the same week and had shrimp dishes at each. Think of it like a Groupon with a two for one deal. Except you don’t really get to take advantage of a discount.

I declare the Monday night of Labor Day Weekend “daily deal night.” This means that we have to dine somewhere that will reduce by one the pile of coupons which is becoming unmanageable in a folder in my car. My husband and I decide to use our Groupon for the Peruvian restaurant La Canela, based on its Rockville Town Center location.

We arrive at the restaurant separately, as I’ve attempted to have a shopping spree on Rockville Pike. I can’t find a thing to buy, which makes me mildly grumpy. While I wait for my husband to arrive I decide to order the La Canela house cocktail. The drink is made from Pisco (a classic Peruvian brandy) with cream and cinnamon. The cream and cinnamon tease me into thinking I am drinking a cappuccino. I chug down half the drink before I realize that Pisco packs a strong punch. I need some food to alleviate some of my sudden inebriation.

The altered state results in some indecision. I choose seafood soup to start, which features shrimp. I am leaning towards a beef dish for my entree. I can’t decide if I’ve earned the right to some red meat. I’ve overindulged in my eating throughout the weekend (what else is new) so I end up blurting out “shrimp” when it comes time to order, forgetting about the soup with shrimp I’ve just ordered.

I start with the soup. This is a combination of perfectly cooked shrimp, corn, potato, and peas in a nicely seasoned tomato-based broth.

La Canela seafood soup

My entree arrives. Perfectly cooked shrimp flecked with chives, in a beautiful tomato-based sauce. Sound familar? It’s startlingly similar to the soup. Both dishes are appetizing but I do wish my server had steered me away from the duplication.

La Canela shrimp and tacu-tacu

I thoroughly enjoy the accompanying side which is tacu-tacu, an Afro Peruvian dish made from beans and rice. The flavors are a welcome diversion from my duo of shrimp.
My husband begins with tiradito- thinly sliced pieces of flounder with a light dressing, garlic, and chives. This is a refreshing dish, particularly when paired with a bite of avocado.

La Canela tiraditu

His entree is trout with a crispy skin. He likes the texture and the flavor but it’s not a very complex dish. It can best be called satisfying.

La Canela trout

Once the $60 Groupon is applied, we’re left with a balance of $10 plus tip. Not bad. The question is how would I feel about La Canela without the Groupon? Good question. La Canela is a solid choice for a pleasant dining experience in Rockville Town Center when you’re looking for something a little outside the box. But watch out for the Pisco!

The next night I find myself back near Rockville Town Center at Sichuan Pavilion to meet a friend I haven’t seen in several years. She works nearby and it is a perfect chance to try the place that Washingtonian‘s Todd Kliman recommends when I ask on his weekly chat if there is anywhere in the area that compares to the wonderful Peter Chang China Grill in Charlottesville, Virginia. (here is a link to my blog post if you missed it)

According to Todd:

Probably the best is Sichuan Pavilion, in Rockville. I ate there recently, and am still thinking about a sensational plate of fish with spicy pickled cabbage. This is a foundational dish of Szechuan cooking, and you can find any number of variations on it in the cafes, diners and restaurants that make up the sprawling new Chinatown of north Rockville. But nothing like this. For one thing, it’s not served whole, with bones. The kitchen renders the fish — a flounder, in this case — into easy-to-eat medallions. They’re either poached or braised, and have a lusciousness you rarely find in fish at any level. I would be happy with just a plate of beautifully cooked fish, but the kitchen adds a few handfuls of finely sliced pickled cabbage and bands of green onions, too.
Killer. Just killer.

It goes without saying (doesn’t it?) that we order this dish. We also order scallion pancake and creamy custard shrimp. Have I forgotten about my over-shrimping the night before? Apparently so.

I like the scallion pancake because it isn’t greasy and it is light on the salt. My friend misses the salt and reaches for the shaker.

Our server isn’t able to tell us much about the shrimp, mostly because her command of English isn’t quite up to par. She does tell us it has a mayonnaise-type sauce. We take a leap of faith. The dish ends up being heavily fried. The sauce is slightly sweet and creamy. This isn’t a bad dish, but there is nothing compelling about it.

I have high hopes for the flounder with sour pickled cabbage and peppers. Indeed, it packs quite a punch. The pickled cabbage and peppers provide a nice contrast in texture and flavor to the red-pepper laden fish. I have to agree with Todd Kliman. It’s a pleasure to have pieces of deboned fish. They are smooth as silk.
Unfortunately, we have assumed this is a vegetarian dish. Because of the communication issue when ordering the shrimp, we don’t ask. However, we have leftovers and now I want to be sure so I can give my husband a taste when I get home. He doesn’t eat meat, nor does the friend I am dining with. The server doesn’t seem to know exactly what’s in the dish. She returns to the table a few minutes later and tells us there is duck in the broth. My friend grimaces but it is too late now. On the plus side (for me), I have lunch for the next day.

Sichuan Pavilion’s menu is filled with dishes that sound intriguing.I am holding off on assigning my usual numeric rating until I can visit again, hopefully with some additional dining companions in tow.

Despite ordering two similar dishes at La Canela and one dish that didn’t knock my socks off at Sichuan Pavilion, I am content in the knowledge that I have experienced two different but equally appealing restaurants in Rockville. Sometimes you just have to go double or nothing.

La Canela, 141 Gibbs St., Rockville, MD
My rating (on a 1-5 scale): 3.4

Washington Post review

Sichuan Pavilian, 410 Hungerford Drive, Rockville, MD
My rating (on a 1-5 scale): tbd

Zagat rating: 23

Filed Under: La Canela, MD Dining, Rockville dining, Sichuan Pavilion

for lovers of wine and great deals

September 10, 2011 By Lori 3 Comments

Twitter is a wonderful thing. I can keep up with the changing menu items at some of my favorite restaurants. I know where my fellow food bloggers are dining at any given moment, and with whom. I have even established a twitter-lationship.

@365thingstododc is my blog guru. He has given me some great advice about blogging, all in 140 character messages over Twitter. So when @365 (I call him that for short) asks me to blog about his new site offering weekly deals on wine….say no more. This is news to be shared! So here is the scoop directly from the source:

You’ve probably come across some great wines in your life. Chances are you have a favorite go-to wine that you save for yourself on a rainy evening like this one.

There are so many lovely wineries out there, what if you could try wines from wineries across the country and have wines shipped to your door in DC, Virginia, or Maryland?

Well, here at District365 (and thanks to the new Maryland legislation) you can now do just that. Every Monday at midnight, we’ll feature premium wines from a different winery and bring you exclusive pre-negotiated deals.

To kick things off, we’re giving away a getaway for two to wine country, complete with six premium wines, gourmet breakfast, and wine tastings for you and someone special.

The current deal is six bottles of 2008 Sextant Central Coast Zinfandel for $79, which is 50% off. Sounds great, right?

I’ve already entered the contest and I suggest you do too. My only caveat is that if you win as a result of reading about it on my blog, you save a glass of wine for me.

Enter the contest

Visit the site

Follow me on Twitter @foodobsessed6

Filed Under: District365 wine

Missing the Flay-vor at Bobby’s Burger Palace

September 6, 2011 By Lori 1 Comment

www.bobbysburgerpalace.com

Chef Bobby Flay seems to be everywhere I turn. There are slim pickings on television right now, so I find myself watching the Food Network ad nauseum. There is Grill It with Bobby Flay, Throwdown with Bobby Flay, Boy Meets Grill, and the recently concluded season of Food Network Star. Bobby can also be seen on Iron Chef America. He’s even guest starring on Entourage this season as a suitor for Mrs. Ari, and now he is appearing in my dreams.

That’s correct. I had a dream that Bobby Flay was at my house. I have no idea what he was doing there. I tell him that I have just returned from Bobby’s Burger Palace and that the burger meat needs more seasoning. He nods wisely and says, “I told them that.”

Of course, you did Bobby. You are a judge on Food Network Star and you created that ridiculous show on NBC called America’s Next Great Restaurant, which I am kicking myself for watching, particularly since the restaurant that was selected was shut down in no time. But I digress. The point is, how many times have I heard you criticize someone for not having enough flavor in their food? Enough said.

Let’s rewind a bit. Two friends and I decide to take the Metro downtown to check out the recently opened Bobby’s Burger Palace. I am grateful to have friends who are as enthusiastic as I am about testing out a new hot spot. One even keeps kosher, and her advance research tells her that she will be eating a grilled cheese sandwich as Bobby does not have a veggie burger on the menu. Shame on you, Bobby Flay! The menu does offer a turkey burger in deference to non red-meat eaters.

The brightly colored decor strikes the senses immediately. It’s fun and fanciful and at the same time it’s a comfortable place. Before arriving I have pre-selected the Santa Fe burger with queso sauce, pickled jalapenos, and blue corn chips. My friend and I decide to share, so we also order the Napa Valley burger with goat cheese, watercress, and Meyer lemon honey mustard.

BBP’s unique twist is that you can “crunchify” your burger. This involves adding a layer of potato chips to your burger. Since we have corn chips on the Santa Fe, I don’t even suggest crunchifying. This may be a tactical error. But we’re also sharing sweet potato fries, onion rings, and a blueberry-pomegranate shake between the three of us. I can’t even suggest that we add more calories to our meal.

We like the Santa Fe burger just fine. The queso sauce is applied sparingly and the portion of chips is not overwhelming. This is a good thing. The jalapenos add punch. This is important because the meat doesn’t taste like much.


Bobby’s Burger Palace Santa Fe burger

The toppings on the Napa Valley burger are sparse. I think this would have tasted better with a touch more goat cheese and honey mustard.

Bobby’s Burger Palace Napa Valley burger

The sweet potato fries have the right amount of crunch. The accompanying honey mustard horseradish sauce is good, but I prefer the chipotle ketchup that is available as a condiment.

www.bobbysburgerpalace.com

I find the onion rings a little too greasy and the batter has a hard time sticking to the onion. The blueberry-pomegranate shake is a nod to healthy eating. Yay fruit!

The grilled cheese is tasty but nothing special. Bobby, if you are going to restrict your vegetarian options to a grilled cheese sandwich couldn’t you make it a little more interesting? You could have borrowed some ideas from one of the contestants on America’s Next Great Restaurant who wanted to open a restaurant offering only grilled cheese.

Bobby’s Burger Palace grilled cheese

Bobby Flay is about fla-vor. You see it in his recipes, in his advice to wannabe Food Network Stars, and when he is throwing down his competitors on television. This is why I am disappointed in the burgers at Bobby’s Burger Palace. Something is missing on the burger itself. Topping aren’t enough to cover up the key ingredient.

I can’t help but compare BBP to some of the other burger places around town. I do like it better than Shake Shack (although I haven’t been to the DC location). But I don’t think it’s nearly as good as BGR: The Burger Joint as you can see from my review An Unforgettable Burger.

Bobby Flay will be in town on September 21 when he is scheduled to speak at the Sixth and I Historic Synagogue in DC He will be promoting his book Bobby Flay’s Bar Americain Cookbook. I hope that he spends some time in his new DC digs checking out the food. A few corrections and Bobby Flay could be the man of my dreams.

(Side note: I have been to Bar Americain in New York’s theater district for a late night dinner, and enjoyed the food enough to want to go back another time.)

Bobby’s Burger Palace, 2121 K Street, NW, Washington, DC
My rating (on a 1-5 scale): 3.0

Filed Under: Bobby's Burger Palace DC, DC dining

Hurricane Irene’s Ripple Effect

September 2, 2011 By Lori Leave a Comment

Bar at Ripple www.litonevents.com

Irene made me miss my dinner reservation at Urbana last Saturday night. Since this was the the only devastation I experienced as a direct result of Irene, obviously I have no room to complain. However there was a Ripple effect from the storm, which I felt around 7:00 pm Sunday evening.

We head to Cleveland Park to meet friends with whom we have never dined before. I am always delighted when someone new expresses an interest in joining us on a food expedition. And, Ripple is definitely a bit of an adventure.

The main menu at Ripple isn’t extensive. There are four starters, four second courses, and five entree size dishes, in addition to some sides and snacks. There is another menu devoted to cheese and charcuterie, which we ignore on this visit. I realize this means we are missing out on one of the points of dining here. We don’t miss out on taking advantage of the extensive wine selection.

Some of the dishes contain ingredients we are unfamiliar with including fazzoletti, bacon dashi, purslane, and maitakes. We find ourselves googling as we ponder our choices. My friend finds the obscure ingredients somewhat off-putting and is having difficulty selecting her dishes. For the most part, I am not one to shy away from unknown ingredients, although I rule out the stuffed suckling pig with roasted peach, purslane and farro. While I eat pork, the words “suckling pig” are too much for me.

I have already decided that I want to start with “composed seasonal vegetables, with goat yogurt, and black cardamom. This is based on Tom Sietsema’s July 24 Ripple review where he states:

I’ve always admired Ripple for the warmth of its service and the wit of its dining rooms, and now I can vouch for the cooking at the year-old restaurant in Cleveland Park, too. Since Logan Cox came aboard in May, the modern American bistro has evolved from a shiny bauble into a certified gem.The chef’s seasonal salad helps explain my enthusiasm.

The salad is a bright and beautiful array of fresh vegetables including peppers, onions, beets, turnips, and more. Some of the vegetables are pickled and some are roasted. There is a swipe of mushroom puree on the side. This all seems so simple but tastes so delicious.

Ripple composed seasonal vegetables

My friend has chilled corn soup with charred octopus, dried olives, and cilantro. I am skeptical of the
octopus but am proven wrong. There is so much flavor in this dish. The octopus is like a prize at the bottom of the bowl floating to the top to be enjoyed. I don’t regret the vegetable salad at all, but at the same time wish I had ordered this soup.

Ripple chilled corn soup

We have two orders of heirloom tomato salad with charred eggplant, quinoa, ricotta, and basil. The eggplant and crunchy quinoa elevate this somewhat routine summer dish.

Ripple heirloom tomato salad

I am torn between the agnolotti of cubanelle peppers, gaeta olives, chanterelles, and ricotta fonduta and the strip loin with eggplant puree, maitakes (mushrooms), pattypan squash, and salsa verde. Our server steers me to the agnolotti. I am happy with the choice. The agnolotti is a richly satisfying dish. I especially like the bits of mushroom and olives as they play off of the creamy sauce. I find the strip loin (which my friend ends up ordering) tasty, but not exciting as compared to some of the other dishes.

Ripple agnolotti

Ripple strip loin

My husband orders roasted rockfish with crispy potato, garlic confit, tarragon puree, and beets. (Chef Cox seems to be very fond of purees.) I warn my husband that this dish may be bland, based on a Ripple review I read on the blog Eat More, Drink More. He is willing to take his chances. He finds the potato over-salted but is quite fond of the garlic confit. Overall, he enjoys the combination of textures and flavors in the dish.

Ripple roasted rockfish

The surprise of the evening is the fazzoletti (pasta) with quail ragu, sorrel, and cerignola olives. This is a second course selection, which ends up being larger than the entrees. It’s a bit curious. The dish ends up being a real winner, much to the delight of the person who initially finds the menu unapproachable. Who knew that quail ragu would taste so great?

Ripple fazzoletti

We end our meal with three desserts out of the four menu selections, since they all sound delicious. Milk chocolate cremeux (a cross between pudding and chocolate mousse) with toasted marshmallow and crisp graham cracker is my favorite. The butterscotch pudding with chantilly cream and toffee shards is nice, but doesn’t make me scramble for the last bite. Chocolate chip cookies and milk are an interesting contrast to the elaborate dishes on the menu. The cookies are served warm and gooey. I prefer my chocolate chip cookies on the thin and crispy side, which is not to say these aren’t good. They are just not my type.

Ripple desserts

The decor at Ripple has a touch of whimsy i.e. the back dining room features a red wall textured in a ripple-like effect. The tiled bar in front is so inviting I’m tempted to sit for a spell.

Ripple, according to the website is “a neighborhood restaurant with a focus on good food, good drink, and a good time.” I don’t live anywhere near Ripple. I find that the well-executed dishes with their variety of interesting flavors and textures, makes it a worthy destination. It’s my calm after the storm.

Ripple, 3417 Connecticut Ave NW, DC
My rating (on a 1-5 scale): 4.3
Washington Post review

Eat More, Drink More review