The Daily Dish- Take Two

May 26, 2012 By 2 Comments

The Daily Dish owner Zena Polin invites me to come in to the restaurant for dinner.  She notes that it’s been awhile since I’ve dined there and she wants me to experience some recent changes.  Co-owner, Jerry Hollinger is now Executive Chef and they have hired a French sous chef.  Plus, there are some additions to the decor.  I last dined at Silver Spring’s  The Daily Dish in August 2011 and while I had every intention of going back, it hasn’t happened yet.   This is an offer I can’t refuse.

The Daily Dish is the perfect neighborhood spot with a California-esque decor that’s as inviting as the cuisine. The open air storefront and covered patio make it an ideal warm-weather destination.  If I could be a regular anywhere, this would be the place.  Unfortunately, I have commitment issues when it comes to dining out.  But I’m thinking about getting serious with a couple of places and The Daily Dish is one of them.

 

Dinner begins with a warm welcome from Zena, which is how she greets all her guests.  She introduces us to the new bartender and his updated list of drink selections.  I’m not feeling great, but this doesn’t stop me from ordering the Peach Jalapeno Martini.  I ask that the drink be served light on the alcohol.  I’m more interested in the flavor, which is a delightful balance of sweet and spicy.  I may like my husband’s Chase’s Lemonade even better, a tart mix of beer, vodka, and lemonade.  There  are quite a few appealing selections on this cocktail menu.  I really need to return for the Ginger Martini, or perhaps the Pepperoncini Martini, which sounds intriguing.

We begin with an appetizer of grilled vegetable on roasted portobello cap with fresh basil and sheep’s milk feta cheese.  My husband comments that this dish is so satisfying he could easily make it his meal.

 

Daily Dish grilled vegetable on roasted portobello cap

We are also served panko breaded cod cheeks with lobster cream sauce and wilted watercress. I thoroughly enjoy the light crispy coating with this sweet and meaty fish.   This dish makes  an appearance on the menu as a daily special.  It is special indeed.  Chef Jerry has added a perfectly seared scallop on the side.  I would have been perfectly sated had I stopped here.  Of course, I didn’t.

Daily Dish cod cheeks and scallop

My entree is pan roasted monkfish filet in a lobster cream sauce (the same sauce that was on the cod cheeks) and garnished with asparagus, leeks and shiitake mushrooms.  The monkfish holds its own against the rich creamy lobster, even though it may be considered a poorer relative.

Daily Dish monkfish in lobster cream sauce

My husband has a beautifully charred Black Pearl salmon atop ratatouille with red pepper.

The seafood dishes at The Daily Dish, paired with fresh seasonal vegetables, clearly shine.  What I really like about the place is that you can have an upscale seafood dinner one night, and on another explore the far more casual side of the menu featuring burgers, pizza, and salads.

When I first wrote about The Daily Dish, I disclosed that I had met Zena and Jerry at an event for food bloggers. Someone on a discussion board called me out for “being courted at a blogger cattle call and getting special treatment.”  I felt vindicated when a number of my friends visited the restaurant on their own and consistently reported back to me about their great experiences with the food and service.  I pride myself on honestly when it comes to my blog, and I’m offering full disclosure that my husband and I were treated to dinner at The Daily Dish.  I’m confident that our meals here are fully representative of The Daily Dish experience.  If you visit, I invite your comments below.  In the meantime, I’m determined to make The Daily Dish a steadier date.

 The Daily Dish, 8301 Grubb Road, Silver Spring

 

 

 

 

 

 

 

 

 

 

 

 

 


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Game on at Cedar

May 19, 2012 By 2 Comments

Anyone who knows me knows that I do not follow sports.  I’m the one at the Super Bowl party shusshing everyone during the commercials and talking incessantly during the game.  But I don’t live in a cave.  I am certainly aware that the Washington Capitals were in the playoffs for the Stanley Cup. My awareness is heightened as one of the playoff games ends up conflicting with our dinner reservations at Cedar.  Thankfully my husband and the couple we have plans with are still okay with dining out.  Or, at least they all know better than to mess with my dinner plans.

Initially we select a different venue for our dinner.  But the timing doesn’t work and we need to find somewhere that can take us at 8:00 pm on a Saturday night.  It’s Wednesday and the options are limited.  My friend finds an opening at Cedar and I’m relieved.  It’s on my list and I get kind of cranky when I have to dine somewhere that I’m not excited about.   I’ve been hearing about the new chef, Aaron McCloud, and his focus on seasonal ingredients and game and well…. I’m game to try it. The fact that it coincides with the hockey playoffs means that I have an excuse to throw silly sports references into my post.

We kick off our evening with cocktails.  I have the Red Burro which combines Tequila, lime, ginger beer, and blackberry puree.  It’s a refreshing combination of citrus and sweet.  My friend has  the Uziel made with grapefruit Vodka, local honey, and lemon.  It’s way too sweet for her and she sends it back.  The server doesn’t miss a beat in her willingness to return it to the bar, and likewise the bartender takes her time to correct it.  We watch her mix, pour, taste, and start again.  My friend appreciates the extra effort to get it right. We are all impressed.

The manager/owner comes by and gives us a warm welcome.  I must confess that my identity as a blogger has been revealed to the staff.  I know that some may claim this results in an experience that isn’t genuine.  There is no foul play here.  The staff are circulating throughout the room, dividing their attentions and hospitality equally.

The lobster and white chocolate soup has been recommended to me.  I don’t need any arm-twisting.  I am having trouble envisioning the outcome, but there’s nothing about the pairing of these ingredients that doesn’t appeal to me.  What I get is a bowl of heaven. A smooth and creamy broth dotted with pieces of lobster.  It is at once sweet (but not too sweet) and slightly salty.  At the bottom of the dish are slightly crunchy roasted root vegetables for added texture.  The soup is a home run.  (“Girl Meets Food” has the recipe on her blog.)

Chef McCloud visits the Penn Quarter FreshFarm Market every Thursday to select fresh ingredients. This is evident in the strawberry salad with stilton, pickled fennel, strawberry balsamic, and black pepper meringues.  Chef is certainly using fresh ingredients to their best advantage in this tasty salad.

Cedar strawberry salad

My husband begins his meal with the beautiful house smoked Carolina trout with a salad of asparagus, lemon creme fraiche, phyllo, and watercress.  He calls the dish a Napoleonic “tower of goodness”  with a perfect balance of sweet, smoky, and crunchy.

Cedar house smoked Carolina trout

I can’t resist ordering the Braised Texas Wild Boar as my entree.  The accompanying cardamom and carrot puree, as described by our server, sounds right up my alley.  The beef is braised with maple jus and served with toasted farro.  The portion is generous and the dish is quite rich.  I have filled up on some delicious crusty bread and the soup, so I’m only able to enjoy a few bites before I have to call a time out. I love the flavor combinations of the dish, and wish I could eat more but I’m not going to make it to the finish line if I do.

Cedar braised Texas wild boar

My husband and friend both have king trumpet mushrooms with beluga lentils, five minute egg, walnuts, and arugula.  They agree that the egg in the dish is really something special and marvel at how different it is from the everyday grocery store egg.  My husband praises the flavor of the lentils…repeatedly.

Cedar King Trumpet Mushrooms

The other dish at the table is grilled swordfish with Florida shrimp seviche, watercress puree, and salsify. It’s a skillfully prepared dish, but my friend is more enamored of his strawberry salad compared to his entree.  I enjoy taking a break from my rich and filling wild boar, to taste a bite of this lighter dish.  In hindsight, it would have been perfect for us to share our entrees and take advantage of the contrast between them.

Cedar grilled swordfish

Our server, Noelle,  is knowledgeable about the food in an impressive and at the same time endearing way.  She clearly has an admiration for Chef McCloud’s cooking and what she terms as his willingness to accommodate “guest-driven customization.”  Sometimes a server’s expertise can come off haughty or insincere but this is not the case.  She is friendly but not intrusive, and adds a great deal to the overall experience.

Chef McCloud comes by our table to say hello.  We  compliment the food and the hospitable vibe.  He is clearly proud of his accomplishments at Cedar, as he should be.  He spends a good amount of time with the people at the table next to us, as they have ordered the chef’s tasting menu. I’m skipping ahead here for a moment, but the next day I see a comment about Cedar posted on my favorite food discussion board www.donrockwell.com.  It turns out to be from someone in the group seated  next to us. His impressions of the food and service are quite similar to my own. (Check out the discussion for some additional insight into Cedar.  Noelle’s observation about the chef’s accommodating nature really come into play here.)

We’re nearing the end zone but dessert is still a must.  The raspberry tuile with goat cheese mousse and butterscotch pound cake clearly has my name on it.  The other desserts don’t stand a chance.

The second dessert is for my dining companions because I do not eat hazelnuts:  chocolate peanut butter mousse bar with candied hazelnuts and gianduja ice cream.  Gianduja may seem like it should mean extra large, but it actually is a combination of chocolate and hazelnuts (think Nutella).   I let everyone else fight over it, while I steal extra bites of the goat cheese mousse.

I haven’t spent much time in sports arenas, but I know there is a reason that people bring those cute little cushions to sit on.  The straight-backed booths at Cedar are similarly uncomfortable.  This isn’t a foul worthy of the penalty box, far from it, but I’d ask for a table and not a booth on a return visit.  Otherwise, the room is really quite nice.

As everyone knows, the Capitals lost their Stanley Cup bid to the Rangers. We are still dining as the game comes to a sad end.  In stark contrast, our party of four scores a win that night at Cedar with excellent food, outstanding service, and a warm atmosphere.

Cedar, 822 E Street, NW, Washington, DC

 

Cedar Restaurant on Urbanspoon

 

 

 

 

 

 

 

 

 


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The dish on Rockville’s new Sugo Cichetti

May 16, 2012 By 3 Comments

My BFF declares she doesn’t want to go out to dinner with me anymore if small plates are involved.  At first this feels like a stab to the heart.  But I get it. Before I allow anyone to touch the food, I must snap pictures.  This requires my fellow diners to exercise patience and willpower, particularly when multiple dishes are involved.  BFF has many wonderful qualities, but even she will admit that patience isn’t her strong suit. Will the never-ending proliferation of small plates restaurants cause a rift in our friendship? I shudder at the thought.

I  have some of my own issues with small plates.  Ordering en masse, sharing small bites of food… the results can be unsatisfying. It’s particularly awkward when you have odd numbers of people, and you try to split dishes into even portions.  The small plates thing doesn’t seem to be going anywhere anytime soon, so the  annoyances must be dealt with.  So when two other friends want to meet for a weeknight dinner, I find myself suggesting Sugo Cichetti, the new Italian small plates restaurant in the blossoming Potomac Park development.

Sugo Cichetti is brought to us by the owners of Cava, in partnership with the owners of Mamma Lucia.  Hence the small plates meets Italian concept. I like Cava quite a bit (except for the fact that it’s usually unbearably loud).   But another addition to the Rockville dining scene, which recently welcomed Founding Farmers, is fine with me.

When I arrive one of my friends has already ordered cocktails.  I can’t let her drink alone.  The server suggests “Sugo Magica” which is a cotton candy martini.  Cotton candy conjures up happy memories of my childhood.  What a wonderful way to bring the perfection of this delightful treat into the present day- add alcohol!  I am a touch concerned that it will be too sweet, but this isn’t the case.  It tastes quite good, and it’s great fun to watch the server pour alcohol over the cotton candy and watch it dissolve into the martini glass.

Sugo Cichetti Magica martini

There are a multitude of dishes that appeal to us from a menu that is divided into cold, cheese, charcuterie, Sugo balls, hot, Sugo sliders, pizza, and pasta. We make our decisions in no time.

Buffalo mozzarella with asparagus and citrus is fresh and tasty.  We’re off to a good start on a quick succession of dishes.  Speaking of quick succession, this is another issue I have with small plates. The dishes come out at a fast and furious pace.  We can’t keep up, so some of the dishes cool while we’re enjoying others.  The solution is not too order everything at once, which is something I always remember when it’s too late.

 

Sugo Cichetti buffalo mozzarella

The gnocchi are a highlight, filled with cheese, truffle creme, and basil.  They are light and fluffy, and the sauce is flavorful without being overwhelming.

Sugo Cichetti gnocchi

The seared scallops with smoky corn pancetta reduction is a dish I could easily enjoy as an entree.  In fact, I yearn for a few more bites.  But in the small plates world, there is no time to linger on one dish.

Sugo Cichetti scallops

 

The fried dishes are consistently light and airy, including a potato croquette.  It’s not one of the more creative offerings on the menu, but it is well executed.  The zucchini squash with garlic and olive oil is also simple but tasty, athough I would easily switch it on a future visit for something different.

Sugo Cichetti squash

Sliders are available with chicken, veal, or spicy pork.  We opt for spicy pork, which is nestled between some nicely toasted buns. And a plus, there’s one for each of us.

Sugo Cichetti sliders

I am picky when it comes to pizza.  “Onion Love” with caramelized onions, shallots, goat cheese, and truffle oil is a combination of some of my all time favorite ingredients.  The crust is nicely charred and perfectly crisped, which delights me.   This pizza will definitely get me back to Sugo Cichetti sooner rather than later.

A couple sitting next to us tells us that this is their second visit in a week.  They tell us we must get the gelato, and we’re happy to oblige.  One order comes with three flavors in miniature cones.  It’s a cute little ending to the meal.

The decor at Sugo Cichetti is fun- dark wood and very cool tiled wall, and those industrial ceilings that seem to be appearing everywhere these days.  The good news is that the tables are spaced farther apart than they are at Cava Rockville, so conversation with the people across from you is possible. Although I can imagine that as Sugo Cichetti gains in popularity, as I’m sure it will, the sound level will rise as well.

I phone BFF on the way  home from dinner.  I excitedly describe all the things I like about Sugo Cichetti.  The food is quite good (oh, Onion Love), the location can’t be beat, the service is amiable, and the atmosphere is inviting.  (I don’t dwell on the small plates part.)  “When are we going?” she asks.  I breathe a sigh of relief.  Because really, Sugo Cichetti is just the kind of place you want to share with good friends.

Sugo Cichetti, 12505 Park Potomac Drive, Rockville, MD

 

 

Sugo Cicchetti on Urbanspoon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Something special at Bethesda’s Bistro Provence

May 10, 2012 By Leave a Comment

There is one question I get asked more than any other.  Where should I go for a special occasion meal in Bethesda? I have a tough time coming up with a response to this, because there are lots of pretty good places to eat in Bethesda, but special occasion/destination worthy?  Not so much.

So when my husband and I join two other couples for dinner at  Bistro Provence, I am holding out hope that Chef Yannick Cam can provide a possible answer to the Bethesda question.   If anyone can, it’s Cam.

Chef Cam was a celebrity chef in DC before there really was such a thing.  He was Executive Chef at  a number of critically acclaimed high-end French restaurants in DC, including Le Pavillon and Le Paradou. I have not always been the biggest fan of French food, but it’s been growing on me lately. So, I’m happy to give the two-year old Bistro Provence a try. One couple has dined here recently, and look forward to returning. It’s a good sign.

It’s February when we decide to make a reservation for May, to take advantage of the beautiful garden setting.  Unfortunately, we would have been better off in February.  Our May outing turns out to be on a particularly cold and dreary evening.  We are seated in the upstairs dining room, which appears to have once been someone’s living quarters.  At least that’s the only explanation I can come up with for the presence of a washing machine on the side of the dining room.  Despite this, it’s a lovely room, although the noise level is extremely high.  We are at a round table, which usually facilitates conversation.  I’m having trouble hearing the people across from me.

Bistro Provence

I’m adjusting to the sound level and perusing the menu.  I’m surprised at the prices.  Most of the appetizers start at $14 and go up from there.  I rule out an interesting sounding foie gras at $24.50.  There are still plenty of appealing choices, but I’m in one of those modes when I can’t make up my mind.  We’re also struggling to pick a somewhat moderately priced bottle of wine.  The waiter is French and serious, and someone who I can imagine has worked with Chef Cam for many years.  He appears to be growing somewhat impatient with our indecision.

I realize this is starting to sound like I’m talking about a meal that doesn’t end well.  I was thinking the same thing at this point of the evening.  Then my food starts to arrive.

My first course is risotto with tomato confit, saffron, and roasted shrimp.  It’s a generous portion, which I easily could have split with someone else.  The shrimp are cooked just right, and the risotto benefits from the saffron which is distinguishable but not overpowering.  It’s a bit rich, and I can’t finish the dish. But it’s a satisfying starter that turns my uncertainly at the start of the meal into an eagerness for what’s ahead.

Bistro Provence Risotto with Shrimp

I’m hearing positive comments from my fellow diners.  My husband enjoys arugula salad with salt packed anchovies and parmesan reggianno.  It’s simple, but these ingredients don’t need much enhancement to make them taste good.

Bistro Provence Arugula Salad

My main course is a game changer.  I ask for the server to direct me to something on the high end of the flavor scale.  He he has one word for me….bouillabaisse.  (Its even more appealing when pronounced with a French accent.) Server knows what he is talking about. It’s chock full of sea scallops, shrimp, and sea bass.  The seafood is plentiful and perfectly cooked.  But it is the broth that distinguishes this dish with notes of pernod and fennel.  Each dip of the spoon brings forth something just a little bit different than the taste that comes before it.  It’s one of those dishes that you can still taste hours later.   The memory makes me want to immediately head back to Bistro Provence for more.

 

Bistro Provence bouillabaisse

One of my friends tastes the bouillabaisse and can’t get over it.  Throughout the rest of the evening he alternates between saying “I should have ordered the bouillabaisse” to “I have to go back for the bouillabaisse.”  It feels good to be the person with the most coveted dish at the table.

My husband isn’t quite as effusive about the grilled salmon with ratatouille and basil.  He enjoys the fish and vegetables, but the salmon is a tad dry.

 

Bistro Provence Grilled Salmon

Other dishes at the table are herb roasted chicken, and veal chop with artichoke and sage jus.  The chicken is described as tender and delicious, and the veal chop is a hit as well. I know I should be paying closer attention to what is being said about the food, but I am too absorbed in savoring my own dish.

Bistro Provence Chicken

We opt out of dessert, which doesn’t please the server.  It’s not that the options have no appeal, but we’re planning to change venues.  The way I look at it, it gives me some unknown territory to explore, because I know I’m having bouillabaisse on a return visit.

Just this morning a colleague asks “where should I go for an anniversary dinner?  I don’t really want to go downtown.”  I hesitate because I’ve gotten used to doing so when asked this question.  Then I remember.  I have an answer.  Bistro Provence and the terrifically special bouillabaisse.

Bistro Provence, 4933 Fairmont Avenue, Bethesda, MD

Washingtonian‘s 100 Very Best Restaurants 2012, 2 1/2 stars out of 4

The Washington Post review

Bistro Provence on Urbanspoon

 

 


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Going Nuts at Elizabeth’s Gone Raw

May 4, 2012 By Leave a Comment

Elizabeth's Gone Raw Interior

I have to be honest.  I had some trepidation about a $75 per person dinner made entirely of raw food.  Despite the fact that I’ve read some great things about Elizabeth’s Gone Raw, I can’t help but wonder… how good can it be?  Is there such a thing as food that is too healthy?  And will I leave feeling hungry?

Elizabeth’s Gone Raw is a rarity regarding more than the food.  It’s only open one night a week.  The rest of the week is devoted to catering, and a quick perusal of the catering menu shows none of the limitations of the restaurant (meaning the food is cooked).

From the website:

Our raw tasting menu has been created to evoke the essence of living foods, prepared with imagination and thoughtfulness, selecting seasonal organic products. Each dish boasts a variety of flavors, colors and textures combining raw ingredients in ways that are both healthy and innovative.  Everything we serve is free of dairy, gluten and meats.  All of our “cheeses” are made by blending fresh herbs with sprouted nuts and seeds.

It’s my son’s 26th birthday, and since he is both a vegetarian and a lover of fine food, this seems like the perfect place to dine.  My husband is also in favor of Elizabeth’s Gone Raw, since  he often has limited options in restaurants (no meat, only eats fish in restaurants/no shellfish).

I make the reservation online, noting my aversion to nuts.  When someone from the restaurant calls to review the menu in detail, this seems like it’s going to be a challenge.  Nuts figure prominently into the ingredients.  The tables are turned, and it’s my turn to navigate through a menu.

I’m surprised when shortly after our arrival the server brings us menus and asks if we have  any food restrictions.  He seems to know nothing about the discussion I’ve had earlier.  I find this a trifle irritating.  I decide that the only elimination will be the whole walnuts on the salad, since the nuts in  many of the other dishes are ground.  Anything more would begin to compromise the food.

We order a bottle of wine (Jefferson Vineyards, 2009 Petit Verdot), which we enjoy with the house-made kale chips made with cashews, red pepper, jalapeno, and nutritional yeast. The  yeast combines with the jalapeno to produce a cheesy texture and flavor.  The crispness is achieved by putting the chips in a dehydrator for 18-24 hours.  These crispy chips are the first revelation of the night.  There are many more to follow.  (In honor of my son’s birthday, he is gifted with a bag of kale chips to take home. Lucky for him).

Elizabeth's Gone Raw Kale Chips

The first course is limoncello baby kale salad with apples, walnuts and spiced almond vinaigrette.  Don’t let the photo below fool you. My salad is walnut free.  I have embraced kale salads wholeheartedly lately, and this is a good one.  I particularly like the almond dressing, with a touch of cayenne to make things interesting.

 

Elizabeth's Gone Raw Limoncello Baby Kale Salad

 

The next course is my favorite by far: coconut cauliflower wrap with cucumber salad and green curry sauce.  I have some trepidation about the wrap when I see it’s made from coconut meat.  The texture of coconut is one which I really abhor.  But it is coconut and cauliflower, which I absolutely love. Hopefully my love for cauliflower will cancel out my hate for coconut. The wrap also includes flax seed, cumin, curry, and ground macadamia nuts (causing me more concern. The resulting wrap is astonishing.  Executive Chef Thomas Berry is a magician, waving a wand over some crazy sounding ingredients and whipping together something so beautiful and  flavorful….and raw!  The cucumber salad adds a delightful contrast to the spiciness of the sauce.   My husband, son, and I can only shake our heads in amazement.

Elizabeth's Gone Raw Coconut Cauliflower Wrap

The main course is a trio of spinach and fennel tartlets with truffle mousse and balsamic sauce. The base is held together with almond, nutritional yeast, flax seed, and scallion.  The cream is made from cashew, white truffle oil, lemon, and …nutritional yeast (yes, its everywhere).  At first, I like the crunchy texture and the cream itself is heavenly.  It is silky and rich, with a prominent truffle flavor.   I can only eat one of the tartlets in its entirety, however.  The flax and almonds are ground but it still has a nutty quality that doesn’t appeal to me.  This doesn’t detract from my admiration of this dish, with its diversity of flavors and textures.  I can’t leave the truffle cream behind, however.  I spoon out the cream and topping and leave the rest for my husband to finish.

Elizabeth's Gone Raw trio of Spinach and fennel Tartlets

There are two dessert choices:  pineapple carpaccio, and orange blossom and ginger scented panna cotta with cherry sauce.  I don’t need to deliberate, as ginger and cherry are among my favorite flavors.  I am sorry to say that my dessert is a disappointment. This time it’s not the fault of the cashew and coconut meat.  The problem is that the frozen dessert has a texture resembling freezer burnt ice cream, and little flavor.  The ginger sauce is nice but it is not enough to rescue the dish.  My husband is in complete agreement.  In fact, the texture bothers him even more than it does me.  I express my opinion to one of the staff, and am immediately offered the pineapple carpaccio instead.  I’ve tried a bit from my son’s plate and it really is refreshingly different.  But I have had plenty to eat,  so I decline.  In Tom Sietsema’s Washington Post review of Elizabeth’s Gone Raw, he refers to the chocolate mocha mousse cake as a “showstopper.”  I have to believe that the panna cotta is an aberration.

Elizabeth's Gone Raw Panna Cotta

 

Elizabeth's Gone Raw Pineapple Carpaccio

Elizabeth’s Gone Raw defies my expectations on many levels.   The restaurant is more sophisticated and elegant that I imagined it would be.  The room seems like it would be better suited to heavy French food rather than eclectic raw food.  But this is actually a refreshing turn of events.   I’ve worried unnecessarily about not having enough to eat.  Instead, the food is plentiful and filling.  I’ve wondered how the flavors could possibly be compelling when there are so many restrictions in the preparation.  This is the biggest surprise.  I don’t have to say this is great…. for raw food.  There are some remarkable things happening in this kitchen, and dishes (i.e. the coconut cauliflower wrap) that stack up admirably against some of my favorite bites in DC.

Owner Elizabeth Petty is a breast cancer survivor, who committed to eating raw food as part of an integrative approach to her cancer treatment and recovery.   She has taken her commitment and passion and created a lovely and innovative restaurant.

I say all this despite the fact that I only eat a portion of my entree and have fairly negative feelings towards my dessert.  Does this make me a little nutty?  Could I be overdosing on too much nutritional yeast?  Maybe a great meal doesn’t always have to be about perfection.   Elizabeth’s Gone Raw isn’t necessarily for everyone, but it’s a great example of how exciting, unconventional, and revelatory food can be.

 Elizabeth’s Gone Raw, 1341 L Street NW, Washington, DC

Washington Post review

City Paper review

Elizabeth's Gone Raw on Urbanspoon

 

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