Eat.Drink.DC.

Small Bites: Thai X-ing Panang Curry

Now, I know I haven't written in a while. My new cheese job has been taking up all of my time. But that is to our advantage, dear readers! Because I am about to tell you the best food secret that DC's been keeping from you... and I want you to keep it on the down low...

I used to be a stone cold player. You couldn't tie this baller down - I'd bounce from one Thai place to the next: Thai Tanic, Regent Thai, Thaiphoon, Thai Kingdom, Rice, Thai Kitchen, Simply Home, Sala Thai.
I had all of their numbers in my little black take-out book.

But then a couple years ago, I fell in love. No, not love - hot, steamy, sweet, sizzling lust. I couldn't keep focus. My mind would wander off in daydreams about our nights together. I craved this new paramour. I hungered, dammit.

And you have to believe me, none of the times that I've cheated on Thai X-ing have been my fault!

It's all because of owner and chef Taw Vigsittaboot's Panang Curry. I crave that curry several times a week. Other reviewers may love the Salmon in Red Curry (it is good) or the Beef Drunken Noodles (B's favorite), but I have regular fantasies about the Panang Curry.
It is simultaneously spicy and creamy, sweet and salty, simple and elegant, comforting and exotic. Unlike many area Thai restaurants, Taw uses the traditional recipe for the dish (which means no peanuts.) It also means he slow-cooks the tofu, beef, or chicken with the curry sauce, so the ingredients have time to harmonize - giving the dish a rich, deep, soul-stirring flavor. Combined with the unusual addition of cauliflower and topped with the customary kaffir lime leaf strips, this dish will turn you into one of the faithful.

If you want to make a meal of it, add an order of the perfectly flaky, crispy spring rolls (just be sure to take the lettuce leaf out of the box to keep the spring rolls from getting soggy on the drive home) and the sticky rice with mango for dessert.

So yes, sometimes you will have wait upwards of an hour. Yes, at some point there will be a mistake made with your order and you'll have to go back to exchange it. And yes, Taw will often be out of thai iced tea.

But the man remembers his regulars and treats them well, is always in the mood for a quiet conversation, works like a tireless monk in the kitchen, and makes that damn delicious curry.

I hereby pledge my undying loyalty and fidelity to Thai X-ing. For reals this time.

Thai X-ing
515 Florida Ave. NW
Washington, DC 20001
Tel: 202-332-4322
Fax: 202-332-4401

Open Tues-Sun 4-10 pm
Delivery some Friday and Saturday nights
Thai X-ing menu

Late Night Eatin' (no, not the fridge)

"Late night dining" in any other city would mean open til 3 or 4.  Here its means past 11.   Ah well, I guess we'll have to play by DC rules.  Here are the best of the District’s late night chow fests:

Annie's Paramount Steakhouse
The ultimate in late-night eats for its raucous atmosphere, excellent people watching and delish food.  The table next to yours will probably want to party with you, so go elsewhere if you're in the mood for privacy.  Here's your little historical tidbit - Annie's was the first gay-friendly restaurant in the area when it opened up in the '40's.  Highlights include the chicken-fried steak, steak and eggs, steak, steak, & of course -- steak.

Mon-Wed to 11:30 p.m., Thu & Sun to 1:30 a.m., Fri & Sat 24 hours

1609 17th St. NW
Washington, DC 20009
(202/232-0395)

The Childe Harold
This oft overlooked pub offers solid bar food with a French twist in a low-key atmosphere.  I haven't been in a while, but the Childe Harold is one of the more steadfast restaurants in town, so I don't imagine anything's changed all that much.  Some of their best dishes include the mussels Provençale and the burgers, especially the Wild Billy Burger -- a filet mignon on a toasted English muffin, topped with béarnaise (a steal at $11). 

open daily til 2 am

1610 20th St. NW
Washington, DC 20009
(202/483-6700)
www.childeharold.com

Bistro Francais
Smack in the middle of georgetown, this spot is truly open late.  During the regular dinner hours, it's packed with tourists and students, but the late night subdued atmosphere and classical french cuisine make a great setting for a date.  You can't go wrong with the salad du marche au chevre chaud, housemade liver mousse, escargot, minute steak, or lamb steak.  Also offers a $20 3-course menu from 10:30 pm - 1 am.  Sweet.

Mon-Thu & Sun to 3 a.m., Fri & Sat to 4 a.m.

3124-8 M St. NW
Washington, DC 20007
(202/338-3830)
www.bistrofrancaisdc.com

Amsterdam Falafelshop
The best alternative to all the crappy pizza joints on the 18th St strip in Adams-Morgan also happens to have the best falafel in the city - the closest thing we have to the falafel street vendors in Jerusalem (though still not in the same falafelballpark).  Offers a full toppings bar to dress up your falafel -- and don't forget to pick up a side of fries with Dutch(ish) mayo.  The Belgian frites are fried twice and are even better than the main attraction.

Mon-Wed & Sun to 2:30 a.m., Thu to 3 a.m., Fri & Sat to 4 a.m.

2425 18th St. NW
Washington, DC 20009
(202/234-1969)
www.falafelshop.com

Tryst
Also on the main drag of Adams-Morgan, this coffee house is a good bet night or day.  Offers the best coffee in a mile radius along with a full bar.  During the day, its a chilled-out place to gulp your morning cup, then later sit down to lunch with one of the creative and tasty sandwiches.  At night, bar-hoppers take advantage of the cocktail menu and the semi-regular live music.  Though the night menu is limited, it still offers more options than other nearby eateries.  My favorites include the Rosa, a turkey sandwich with brie on rosemary foccacia; the Tessa, a grilled sandwich of nutella with strawberries; both the Crab and the Artichoke & Spinach dips; and the marble cheesecake is a luscious complement for the City Harvest Black tea.  Don't pick Tryst if you're in a hurry -- you'll probably wait a good while whenever you need your server to come around.  Luckily its an entertaining and easy place to hang out for hours.

Mon-Thu to 2 a.m.., Fri & Sat to  3 a.m., Sun to 2 a.m

2459 18th St. NW
Washington, DC 20009
(202/232-5500)
www.trystdc.com

Julia's Empanadas
For a quick bite at the end of the night, Julia's satisfies both savory and sweet cravings.  Its better for takeout -- especially because empanadas are easy to eat on the run -- but does offer a few tables and chairs to rest your weary feet. And with four three (!) locations around town, its easy to make this cheap cheap cheap spot a go-to for late night dining.   My favorites are the Jamaican (with beef, onion, potato and curry spices), the Saltenas (with chicken, potato, egg and olives); and the Chilean (with beef, olive, raisin and egg); as well as the fruit empanadas with blueberry and peach.

Mon - Thu to 2:30 a.m., Fri & Sat to 4 a.m.

2452 18th St. NW, (202/328-6232)
1221 Connecticut Ave. NW, (202/861-2828)
1410 U St. NW, (202/287-4100)

Mezè
Sitting out on the patio at one of the tiny candlelit tables, you can watch all of the drunk hipsters and thugs come to fisticuffs.  Almost as entertaining, in a way, is the absurdly slow service.  I mean absurd in the Edward Albee Theatre of the Absurd kind of way.  But the small plates manage to strike a balance between a traditional and a modern interpretation of Turkish cusine, and the food is consistently well-executed.  I usually go to Meze for brunch, which I prefer there, but you can read about that in a few posts from now.  If you go late-night, try the sigara boregi (feta in crispy phyllo) the shish kebap (grilled lamb and beef on a skewer) or the coban salatasi salad (cucumbers, tomato and onions salad).
Oh, and they offer free belly dancing lessons on Sunday nights at 10 pm.  That should really make it worth the trip.

Sun-Thurs to 1:30 a.m., Fri & Sat to 2:30 a.m.

2437 18th St. NW
Washington, DC 20009
(202/797-0017)
www.mezedc.com

Ben's Chili Bowl
There's no better spot on U St for late night food than the diner-like Ben's, which is also famously known as Bill Cosby's favorite DC haunt.  The lines snake out the door when the bars let out, but if you get to know one of the guys behond the counter and tip him really well, eventually he'll let you cut the rest of the queue.  At least that's what happened for B & me.  Is that cheating?  The chili cheese fries, half-smokes & milkshakes justify any foul play.

Mon-Thu to 2 a.m., Fri & Sat to 4 a.m.

1213 U St. NW
Washington, DC 20009
(202/667-0909)
www.benschilibowl.com

Bar Pilar
Pilar's large tables and photo booth in the back make it a great place to stumble into with friends after catching a show at neighboring Black Cat or dancing to the Jackson 5 and Naughty by Nature at down the street at Saint-Ex.  I rarely find a dish I dislike and the staff is always friendly.  The menu changes regularly, but if I had to pick just a few recurring dishes as favorites, I'd go for the chicken liver puree, the pork confit, the fried potatoes with pimenton aioli, the pork belly and chocolate pot de creme.  For more detailed info, see my review from a few months ago.

open daily til 1 a.m.

1833 14th St. NW
Washington, DC 20009
(202/265-1751)
www.barpilar.com

Zaytinya
The soaring ceilings and ultra-white decor make a stylish backdrop for the coolest kids at the party, or at least those trying to look the part while aiming to come off as nonchalant.  But the interesting cocktail list and small plates menu inspired by Turkish, Greek and Middle Eastern cuisines keep me coming back for more (especially during the week, when the scene is calmer).  Ask for a comfy leather banquette if you don't sit at one of the bar tables.  The quality can be inconsistent -- sometimes I leave quite pleased, sometimes I leave majorly disappointed.  Dishes that I regularly love are the labneh (yogurt dip with za'atar), taramousalata (whipped roe dip), kalamari me spanaki (sauteed squid with spinach and dill), semiz otu salatasi (salad with beets & walnuts), the lamb chops (in whatever presentation they appear), and the sea scallops.

Tue-Thu to 11:30 p.m., Fri & Sat to 12:30 a.m.

701 9th St. NW
Washington, DC 20001
(202/638-0800)
www.zaytinya.com

Lindy's Red Lion
Lindy's is a good ole neighborhood pub with good ole greasy food.  Bartenders are friendly and the music is always rockin'.  Definitely a GWU hangout, Lindy's offers great cheese fries, chicken fingers and good burgers - try the bluebeard, a burger with blue cheese (I also add bacon.) mmmm.  Lindy's also serves "double" burgers, which are two patties side by side on a hot dog bun.  (For some reason, B is really into that.  Don't ask me...)

open daily til midnight

2040 I St. NW
Washington, DC 20006
(202/452-0055)

Old Ebbitt Grill
This long-time DC institution is listed solely because if offers a happy hour special on M-Th 3-6 PM and again from 11PM-1AM, excluding holidays -- half off everything at the oyster bar.  I wouldn't go for their regular menu, but half-price, good quality oysters?  Certainly worth a trip.

open daily til 1 am

675 15th St. NW
Washington, DC 20005
(202/347-4800)
www.ebbitt.com

Bob & Edith's
The only local diner around where -- authentically -- you may be known simply as "hon'."  You can't patronize Bob & Edith's if you're on a diet (or maybe you just won't want to) with all of the delicious diner standards available. I've only ever had breakfast-type food in this small greasy spoon, so my favorites are the omelets, pancakes, egg sandwiches, milkshakes, and the root beer float.

open 24/7

2310 Columbia Pike
Arlington, VA 22204
(703/920-6103)
www.bobandedithsdiner.com

Eamonn's - A Dublin Chipper
I've not yet been to Eamonn's, but Food and Wine magazine's "Best New Chef" Cathal Armstrong is at the helm, so I know the quality will be consistently outstanding.  I've become a fan of Restaurant Eve in the past year (his other restaurant) so I expect good things from little brother Eamonn's.  Modeled after an Irish pub from the chef's younger days, their specialities are fish & chips and fried Mars bars. 

Mon-Thu til 11 pm, Fri & Sat til 1 am, Sun til 9 pm

729 King St.
Alexandria, VA  22314
(703/299-8384)
www.eamonnsdublinchipper.com

Of course there are many other late night spots, but I've only included the ones I think are worth a visit.  And I don't often eat out in the suburbs during the wee hours, so if you have a favorite place to go in Maryland or Virginia, be sure to leave it for all in the comments.

It's Never a Bad Time For Chocolate & Wine

Valentine's Day is a bunch of bull.  Really, it's a holiday based on a pagan festival dedicated to the Roman god of agriculture, for godsake, that's been elevated by Hallmark to the status of a day every little girl dreams about.... *sigh*

BUT. 

If you are in a relationship, your significant other will probably feel a tad neglected if you don't do anything special on Valentine's day.   And if you're single, it can be a relief to get away with some friends to celebrate choosing NOT to be with the wrong person.  So for all of you procrastinators, I have a perfect way to spend the weekend before Valentine's - with wine and chocolate. 

One of my favorite Virginia wineries, Pearmund Cellars, in Broad Run, VA, is  collaborating with Chocolaterie Wanders to host a Chocolate & Dessert Wine Tasting.  It's going on today and tomorrow (2/10-2/11) and for a fee of $5, you can nibble on some goodies (not that kind!) and artisan chocolates provided by the Manassas-based chocolatier.  Pearmund will be pouring three vintages of their dessert wines to pair with the chocolate tasting, and in addition they will be releasing their first ever Late Harvest Viognier.  Did I mention you get to keep a commemorative glass?  Regardless if you're into the wine or just the glass, this is an event that I wholeheartedly stand behind.  In case you needed more ringing endorsements, a review of Pearmund Cellars is right below this post.

In addition, Pearmund is participating in a "heart exchange." with Winery at La Grange, in Haymarket, VA.  Between 2/10-2/19, go to one winery and pick up a paper heart after your tasting, then head to the sister winery for a tasting and request another heart, at which point you'll receive a special gift.  I don't know what the gift is, and I've not been to Winery at La Grange so I can't give any sort of opinion on their wines.  But since La Grange is only 15 minutes away from Pearmund, what the harm in checking it out?  I certainly will when I'm out next and give you a full report.

Happy Valentine's Day... (ominous music)...

Pearmund Cellars

Wine-tripping around the Virginia countryside can be an infuriatingly incongruous experience. The scenery is breathtakingly beautiful, with its rolling, verdant hills and rushing creeks. And you hear such great things about this winery or that one; you arrive at the impeccably-groomed winery and sip – ugh, dreck. But what makes each trip worthwhile is unearthing a gleaming gem of a winery – which actually do exist out there, scattered across Rappahannock, Faquier and Warren counties, as well as areas outside Charlottesville. On the last little road trip B & I took out to Rappahannock County, we (as usual) made Pearmund Cellars our first stop. We always enjoy the genuine friendliness and knowledge of the staff and, more importantly, the quality of the wines.

We tasted the 2003 Estate Chardonnay, 2003 Viognier, 2003 Cab Franc, 2003 Ameritage (blend of 5 classic Bordeaux varietals), 2003 Cabernet Sauvignon, 2003 Late Harvest Vidal and the 2003 Vin de Sol. Although there is a $2 tasting fee, our tasting guy Brian kept the wine flowing, offering us seconds of wines we enjoyed.

As a side note, I've heard that Pearmund's Riesling is excellent, but didn't get a chance to taste it because it was sold out. Our host said they will eventually have it again – and seeing as this visit took place quite some time ago, I'd expect that they'd have it by now.

Here are some favorites of the wines we tasted:

• The Estate Chardonnay was creamy without being overly buttery. Nice, easy drinking white with hints of pear.
      
• Neither of us are big Cab Franc fans (I usually find its not interesting enough) but this Cabernet Franc was quite complex. It's big, and lengthy with good fruit, leather and a little spice.
      
• I'm not usually a Cabernet Sauvignon gal either (Pinot has been my favorite red long before Sideways, and I like elegant reds better than bulldozers), but some Cabs – such as the Abeja, for example, from Washington State, with its smooth tannins and lush fruit – blow me away. I don't think Pearmund's was quite as supple as that example, but it was much more enjoyable than I expected; powerful but layered, and not overwhelmingly tannic. When Brian handed us some dark chocolate and had us taste the Cab again, it tasted just like a chocolate-covered cherry. What had previously been a subtle note became bright, forward fruit. It was a neat trick. Not a wine I would drink everyday but definitely nice with duck or a big ol steak.
      
• Our next taste, the Late Harvest Vidal, can be found on the wine list at Firefly in the Hotel Madera. B and I are both dessert wine drinkers and ended up buying a bottle of this wine. I grew up near the Niagara  and the Finger Lakes wine-growing areas, and have tasted many a dull, cloying ice wine from the region. I expected to find this similar but it was much lighter and a touch flowery with peach and      apricot fruit. It was simple and pleasant, and would work well with a fruit tart or a non-dessert dish like foie gras.
      
• The other bottle we bought was the Vin de Sol, made in the traditional Spanish style of being "baked" in small glass jars left in the sun. It's the Vidal varietal, and tastes a lot like sherry, but isn't fortified. Brian told us that traditionally (in Spain), each year after the wine is aged, the wine-makers hold a bit back from being bottled, and it gets added to the next year's batch, and so on every year. This way, the wine gets more and more complex as long as they keep making it. Pearmund employs this technique in making the Vin de Sol. The wine works as a nice digestif or even (as Brian put it) as an "adult iced tea." I'd never tasted Vin de Sol before, so I don't have much to compare it to. But I know I'm not all about most sherries. This was less heady than your typical sherry, with a smooth aroma and taste of dried fruit, nuts and a touch of caramel.  I imagine retiring to the porch after a nice dinner with friends, bringing out a tray with glasses of chilled Vin de Sol, watching the late summer sun set while telling lively stories of the rebelliousness of our youths.  Never mind that I live in a tiny apartment on 15th Street and I'm not even thirty. Not a porch in sight.

          We bought a bottle anyway.

After tasting and purchasing, Brian asked what else we were doing out in Virginia. When I mentioned I wanted to check out the Epicurious Cow and some cheese-making farms, he called the E-Cow to check on their hours for us and he let us know about a couple other things to do in the area. He generously offered us a tour of the barrel room and the chance to taste right out of the barrels, though we didn't have time. But we definitely plan on returning to take him up on the offer.

Pearmund usually ends up being a stop on any wine tasting day trip that B and I take, and I'm regularly impressed by the quality of the wines and the winery itself. It's a quiet, low-key place that takes its wine-making quite seriously. It's on the way when you're heading out from DC to Rappahannock or Faquier counties, but if you can't make it there, they have wines on several wine lists in the area (including Mendocino, 2941, Firefly, Colvin Run Tavern and Ardeo). For a full list, or any other info about Pearmund, try their website; The Virginia Wine Guide (my favorite local wine directory); or Virginia Wine Country.

Pearmund Cellars
6190   Georgetown Road
Broad Run, VA 20137
540-347-3475
info@pearmundcellars.com 

Open Daily, 11 a.m. to 5 p.m.
Additional Hours By Appointment

Une Question de Fromage

I just want you to know that I toil all day in the cheese shop and read cheese books all night just so I have the answer to your cheese questions when I get home.  AND I'm even going to throw in a couple cheese recommendations, AND a recipe.  Three for the price of one, people!

Q: I buy chunks of Pecorino Romano and Parmegiano Reggiano and grate them as needed. I like to have some on hand since I never know when I will need them. When I wrap them in waxed paper they get dried out. But I have it on good authority that plastic is not the way to go. Help!!!

A: As a cheesemonger I have to reply with the standard answer: "You should only buy as much as you'll eat within a few days or a week."  But I know that's not practical for a lot of people.  So, if you can't "but little and often," there are a few answers to this question. 

First off, the very hard cheeses like Parm and even Pecorino last much longer than softer ones, but they're still only really going to last for about 2-3 weeks before they get too dry  - depending of course on how well the store took care of them.  If the store kept the cheese too cold, or the pieces weren't cut to order, or they just weren't tended to properly, then they'll dry out even sooner once you get them home. 

And you are right about the plastic wrap!  Ever notice how when you leave certain kinds of cheese out, they start to sweat?  Well, cheeses need to breathe, and wrapping them in plastic wrap will tend to suffocate them.  However, the harder the cheese is, the more okay it is to keep it wrapped in plastic. The best way to store cheese at home is to wrap it in the paper we use in the shop - one side is wax paper and the other is parchment.  As you might imagine, using just wax paper or parchment paper would be a good substitute.  When re-wrapping, you should really  use new paper each time, though re-using the paper once won't alert the Cheese Police.  But be careful - they are watching!

As far as preventing the Pecorino and Parm from getting dry and cracked, there are a couple of steps you can take.  The problems with the fridge are the low temperature and  lack of humidity.  The ideal temperature for your particular cheeses is between 55-60 degrees, and a good spot for any cheese in the fridge is in a drawer or a tupperware-type container (where its a bit warmer).  Cheeses also like a bit more humidity than the fridge provides (Parm and Pecorino like about 80%), but keeping them near vegetables - even in the veggie drawer - keeps them happy and moist.  An even better spot is in a basement or somewhere cold and dark with good air circulation (not drafts), but how many of us in one-bedroom apartments have a root cellar?  Unless you're living in an English Basement, in which case the whole place basically qualifies.  Heheheheh.  Ohhhkay, I'm sorry... I know it's not nice to laugh at the DC newbies who fell for the whole "English Basement" thing.

So if the damage has already been done and it's too late for preventative measures, there are still a few options that may or may not work, depending on how far gone the cheese is.  Try cutting off the outer 1/8 inch - not the rind, but the exposed edge of the cheese - and taste it.  If it tastes good, eat it!  If it's still too dry, you can throw the no-good cheese into the next soup or sauce you make.  (Even just adding the rinds will add richness, as many chefs know!)  And lastly, you can make fromage fort, which translates to "strong cheese," and is basically a thrifty recipe for using up all of the random cheese bits you have leftover.  It's quite strong in flavor and makes a great snack when spread on bread and melted under the broiler for a quick minute.  I'll include the recipe at the end of the post.

And if reading this has brought on a hankerin' for some of our aforementioned cheeses, here are some recommendations:
Pecorino is the general name for any sheep's milk from Italy, and Pecorino Romano (from Rome) is the most well-known type.  Two of my favorite Pecorinos are Pecorino Ginepro and Pecorino Foglie di Noce. Pecorino Ginepro (Ginepro means "juniper") is washed with balsamic vinegar and juniper berries, and is fruity and slightly tangy.  Pecorino Foglie di Noce (Foglie di Noce means "leaves of walnut") is wrapped in walnut leaves and is a little harder and saltier than Ginepro, and I find it a bit more more complex.  Both of these cheeses pair well with soft, juicy reds (such as Tempranillo, Merlot, and fuller, fruitier Pinot Noir) and crisp, fruity whites (such as unoaked Sauvignon Blanc from both California and southern France). 
As far as Parmigiano Reggiano, there is no cheese that can compare.  It is often considered the queen of all cheese, because of its complex flavors yet subtle nature.  Make sure you buy the real thing - the rind should be stamped with the full name in large, distinctive dotted letters, and never buy pre-grated Parm.  Try eating small chunks of Parmigiano dipped in a well-aged balsamic (I'm talking aged 20+ years - not the stuff you use on salad).  When aged for that long, balsamic is perfectly balanced between sweet and acidic, with the thickness of molasses.  They make for an amazing and surprising flavor combination.  Grana Padano is getting to be a very trendy cheese and is basically the poor man's Parmigiano.  Grana is aged for a shorter time than Parm, and its flavors are similar but not nearly as layered.  However, in a pinch it will suffice, and if you are on a budget and looking for a cheese solely to grate on pasta, its a nice alternative.  Both Parm and Grana pair well with lush, fruity reds (such as Merlot, Malbec, and Barolo or other Nebbiolo) and not-too-dry sparkling white (such as Champagne, Prosecco or Cava).

And at long last, the recipe for Fromage Fort, with credit to Steven Jenkins and his Cheese Primer:

"Gather 1 pound of leftover cheese ends (3 kinds is enough, 6 or 7 will be even better).  Trim off any mold or very dried out parts from the surface.  Toss 3 or 4 peeled garlic cloves into a food processor and process for several seconds until coarsely chopped.  Add the cheese to the garlic along with 1/2 cup dry white wine and at least 1 tsp of freshly ground pepper.  Process until the mixture becomes soft and creamy, about 30 seconds.  Remove the mixture from processor and transfer it to a crock or bowl.  Cover tightly with plastic wrap and refrigerate."

Aaah, the one time no cheesemonger will give you a hard time about using plastic to wrap up cheese.  *Sigh*.  Thanks Mr. Jenkins,  and I hope all ya cheese lovers enjoy! 

And keep emailing your questions to me at eatdrinkdc@gmail.com.  I'll eventually answer them all, no matter what the subject matter.  Cheese, restaurants, boys, ponies - I cover it all.
 

"Feast of the Seven Fishes" at Dino

So word has it that Dino restaurant is going to be serving a  5-course dinner based on the traditional Italian Christmas Eve meal consisting of 7 fishes, with dishes to be served family-style.  Now, being that the dominant culture of B's family is Italian, several years ago he introduced his Jewish girlfriend (moi) to this exercise in abundance.  I'd never really celebrated Christmas before, and being herded into a one-bedroom basement apartment with 20 of his closest family members to eat shrimp scampi, eel, tuna, scungili (octopus), baccala, calamari & branzino, and to drink eggnog (the obligatory American yuletime libation) was kind of, um, overwhelming.  I felt like a tourist in another country, in which all of the customs were foreign.  But food (not Reagan!) is the Great Communicator, and the deliciousness B's mom and uncle cooked up made the feast an annual event for me.

But I digress.  I haven't seen many attempts by restaurants to recreate this holiday tradition, and I applaud the effort by an Italian restaurant to do something so uniquely Italian.  I usually find Dino to be hit or miss, but one dish always makes the meal worthwhile, so I think this event is something worth trying.  Even if its just to experience this lively cultural celebration  That is, unless you'd like to come up with us to New York this year?

Feast of the 7 Fishes
Fri 12/22, 5:30-10:30
Sat 12/23, 5:00-10:30
Sun 12/24, 5:00-10:00
$55/person; optional wine pairing $25/person. 
Menu - "Fritti di Mare"; Italian Wedding Soup; Lobster & Cuttlefish Ravioli; choice of Sauteed Shrimp and Scallops OR a Whole Fish (for two or more); choice of desserts.
"Feast of the Seven Fishes" event menu

DINO
3435 Connecticut Avenue NW, Cleveland Park
Washington, DC 20008
202-686-2966
eat@dino-dc.com

You Question, I'll Answer

So many people ask me questions about restaurants - questions like "where should I take my date so she'll think I'm cool, but somewhere that isn't loud or smoky?"  Or "do you know an inexpensive place I can take my parents to dinner when they visit, where the food is not too adventurous for my dad, but somewhere I'm gonna like, too?"  Or even questions about how to get the most of your restaurant experience, from "is there any way to get a reservation when the restaurant is booked?", to "I'm taking my husband to a fancy dinner for his birthday - how can I end up with a bottle of wine that's reasonably priced but still delicious?", or even "if my food is taking a long time to arrive, is it the server's fault or the kitchen's?"

If you have any questions that you've been pondering, from restaurant recommendations to cheese questions to table etiquette to how things work behind the scenes, please email me at eatdrinkdc@gmail.com for my new Q&A feature.  We all need help at times navigating the foodie scene here in DC, even if you're just looking for a fresh idea.  So fire away! I can take it. 

The one question I can't?  "I'm looking for a trendy yet intimate spot serving innovative food that's consistently out-of-this-world, with entrees priced around $15 and a friendly yet unobtrusive waitstaff that gives a damn.  Do you know somewhere like that?"
Yes.  Yes I do.  Its called Dreamland, at the corner of Keep Wishing St. and Not In This City Ave., NW.  I bet you'll be able to find it in your sleep.  Have fun.

Small Bites - Two Amy's Vanilla Ice Cream

Let's get one thing straight - I do not order vanilla ice cream.  Ever.  (Weelll, except every time I go to Two Amy's) (Which is about once a week).

I used to think vanilla was boring, unless it was on top of my root beer float.  I'm sorry for all of you vanilla fans, but it's usually so sweet and bland.  To my taste buds, vanilla has just always been so... what's the word?... vanilla.  (HA!) (You think I'm funny.  I know it.)

But the vanilla ice cream at Two Amy's is practically yellow in color, and so rich and flavorful that no matter what other desserts are available, B and I always order a bowl of it as well.  It actually tastes like a vanilla bean smells - toasty and almost nutty.  And I am realizing, in writing this, that the taste of true vanilla really defies description.  Can you think of any words to describe that taste?  No, Vanilla mocks anyone who tries to restrain her, who dares try to commit her essence to paper...

ANEEEWAY check it out, I dare you. And try the other flavors of ice cream they make while you're at it, because I could wax poetic on those for weeks as well.  But I guarantee, at the very least, you’ll never to be able to look at your “slow-churned” “vanilla bean” crap the same way again.

Free Drinks at Bourbon, Mon 12/11

Apparently, Bourbon (the one in Adams Morgan, not Glover Park) is celebrating its 1st anniversary this Monday, Dec 11th, and has issued an open invitation to come party from 7:00 p.m. until 10:00 p.m and drink some free shit.  From the press release: "As thanks to all the community members who have supported the establishment, Bourbon will be offering complimentary tastings of its beer, wine, and bourbon selection.  There will also be a complimentary cigar sampling and specialty hors d'oeuvres served at the event...Guest DJs have been invited to provide music for the celebration."   

I've never been to the bar myself, but I have a friend who used to work there and she likes it.  I do know they have about 200 types of Bourbon and 80+ domestic microbews.  Plus, who can say no to free stuff?  Check it out and let me know how you like the place...

Bourbon - Adams Morgan
2321 18th Street NW - map
202-332-0800

Happy Birthday B!

Happy 28th, my squashblossom!  I loves ya more than I can say...