From the monthly archives:

August 2011

Rabbit Salad & Grill

by Chad on August 29, 2011

Rabbit Juice

The easiest thing for me to do is to tell you what Rabbit is not. Rabbit is not another Sweetgreen, it is not another Chop’t, nor is it another Mixt Greens. You do not build your own salad at Rabbit like you do at many of the salad bar chains popping up all around the district. Your protein (steak, chicken, tuna) is grilled to order rather than portioned out of a container with an ice cream scoop. Guests are invited to choose from a selection of salads, sandwiches, and hot plates crafted by Chef Katsuya Fukushima, a José Andrés’s ThinkFoodGroup alumni and Iron Chef America winner. It’s a great concept and is a welcome addition and refreshing change of pace from the burger and pizza joints that have seemingly taken over Arlington.

The space is warm and inviting and easily transforms from a casual lunch spot to a place you wouldn’t mind lingering with a glass of wine over a healthy meal. I’ve visited Rabbit several times since their July 28th opening and I’ve left the restaurant smiling on every occasion. My favorite dish is the peach + prosciutto salad ($10.50) which includes grilled peaches, prosciutto, ricotta, and hazelnuts served over a bed of arugula. The saltiness of the proscuitto brought out the sweetness of the grilled peaches. If you’re in the mood for meat, definitely try the Steak + Potatoes salad with baby spinach, grilled flank steak, roasted potatoes, onions and tomatoes. I will warn you that they can be a bit heavy handed with the salad dressing, but I’ve rarely been to a restaurant that didn’t have that issue. Order dressing on the side or light dressing and you’ll be fine.

I honestly liked the salads so much I didn’t even look at the other side of the menu. On my last visit, I was convinced to try the the cuban ($10.50), and that sandwich is unreal. It’s one of the most popular items on the menu and it’s worth a visit to Rabbit just to try the sandwich.

The Cuban

It’s a great combination of salty pork, mozzarella, and dijon aioli. It’s not the cuban that you had on your last visit to Miami, but that doesn’t mean it’s not really good. The sandwich is served with a small side salad and that delicious crunch you taste in your salad is fried grains of wild rice. My dining companion had the marinated flank

Flank Steak Sandwich at Rabbit

steak sandwich with roasted tomatoes, arugula, blue cheese dressing. An excellent sandwich indeed. Also, while at Rabbit, you should try their signature Rabbit juice, made daily which is a blend of carrot and granny smith apple juice. My only complaint about the drink selection which includes Lemonade, Boylan Soda’s, Rabbit Juice, beer and wine is that they do not serve unsweetened ice tea. With such a healthy concept, I was surprised and disappointed they didn’t.

Overall, Rabbit is a fantastic addition to Clarendon. You’re getting restaurant quality food with a counter service concept. The only complaint I have heard about Rabbit is the price. At $10.50 for a sandwich or a salad it’s not cheap, however I really think the quality of the food and preparation justifies the price.

Hank’s Oyster Bar Expands

by Jenna on August 26, 2011

Hank’s Oyster Bar has been a Dupont neighborhood establishment since it opened its doors back in 2005. It’s the kind of place that is small and comfortable, the staff has been there for years and know many of the customers by name, and it provides some of the best seafood around in a casual environment. I mean, who doesn’t like a place that serves goldfish when you arrive and chunks of dark chocolate for dessert as you depart? It’s unique and cute, and it makes the guests feel happy and welcome.

Some of my favorite dishes at Hank’s include the crabcake platter (ask for it- it’s not on the menu) and I always have to get the decadent mac and cheesy side which is worth every bite and all of the calories. I also enjoy the miso glazed sablefish and of course you can’t go wrong with oysters, clams, or the classic lobster roll. The only complaint people have had about Hank’s over the years is the fact that it is small, and therefore can create a very long wait for a table without a comfortable area to hang out in given the size limitations. So, when news broke a few years back that Chef/Owner Jaime Leeds was looking to expand, fans of Hank’s were delighted to hear the news. It was not the easiest process for Hank’s to get all the permitting they needed, but as of this month Hank’s Oyster Bar is now operating with its original dining room, a new large bar, a new snazzy lounge, an upstairs Charcuterie Room (Charc Room for short), and a private Yacht Room that can seat up to 30 guests and can be rented out for parties and private events.

The new bar and entrance at Hank's Oyster Bar. Photo credit: Greg Powers

The renovated space was designed by O’Neill Studios and they did a wonderful job of giving each room its own unique flair while still allowing the overall space to flow nicely together. I loved the Yacht Room which is modeled after the interior of an expensive ship with cutout windows, padded vinyl walls, and beautifully mismatched dining furniture all in gray and white hues. The space is elegant and nautical and I already decided I’ll likely rent it out for my birthday in January (I like to think ahead).

Now time for the food. We were dazzled with a wide variety of oysters that included the West and East Coast, but the special oysters of note are the Hayden’s Reef which are named after Jamie’s son. Jamie and her team actually built their own oyster reef out in Virginia with the help of an oyster farmer and the first batch of 750,000 came in just a week or two ago and we were able to sample these large and luscious bad boys. We also dug into the truffled popcorn, the homemade potato chips with a deliciously creamy onion dip, soft pretzels with a homemade beer cheese sauce (I asked for a straw), a fantastic cheese and charcuterie plate, ceviche, shrimp cocktail, and a wonderful special of tuna and watermelon tatare. I also loved the smoked oysters that were playfully presented in a tin with saltine crackers. Everything was delightful, and Jamie was very generous to come spend some time with us to talk through the new space and the menu. She also made great cocktail recommendations. I had two Hanky Panky’s and could have easily had a third but knew that was a bad idea. The cocktail was crafted with care by the mixologist Megan Coyle and included housemade Limoncello, citrus Vodka, and a splash of Cava.

Smoked Oysters in a tin. Photo credit: Greg Powers

Cheese Board at Hank's. Photo credit: Greg Powers

One of the best things about the newly renovated Hank’s Oyster Bar is the fact that the lounge has a permit to stay open until 3 A.M. on Saturday’s and Sunday’s which is rare in the Dupont Circle area. I can speak for those of us who live in the area by saying we are thrilled that this already fabulous neighborhood institution has just gotten even better. The food remains as good as ever, and the space has just elevated Hank’s to new heights allowing for a comfortable gathering place for any occasion. I hope to head back there this weekend.

Hank’s Oyster Bar
1624 Q Street NW
Washington, DC 20009
www.hanksdc.com

Mia’s Pizzas in Bethesda Highlights Local Produce

by Britt on August 24, 2011

Shrimp Pizza

Local corn & shrimp pizza

Eating a Mia’s was a lot like eating at a good friend’s house (except that you don’t have to be polite and do the dishes.) The food is comfortable, made with fresh local ingredients and clearly a lot of love. Melissa aka Mia took me and a friend through a few of the highlights of the local Bethesda eatery’s menu.

She started us off with deviled eggs. I haven’t had one in years and I sure am glad Mia’s were the ones to reintroduce me. They were SO good and creamy and not to mention unexpected.

Next up was locally sourced tomato bruschetta which was fantastic. She mentioned that she doesn’t serve it in the winter since you can’t get good tomatoes. I can’t tell you have much I loved her saying that. Take advantage of seasonal produce people! Side note: Mia’s sources much of its produce from my favorite farming family and supplier of my CSA, Norman’s Farm Market. Apparently they use a pizza for produce barter system. How awesome is that in this day in age!

For our main course we settled on two distinctly different pizzas: Shrimp & Local Corn and Jorge’s Inferno. Both were great but for very different reasons. The shrimp was light and again highlighted lots of local produce. The inferno was traditionally meaty with pepperoni and added deliciousness of hot chilies and salty kalamata olives. My only complaint was that it wasn’t hot enough.

Smores

The Ultimate S'more

Then, just when I thought I couldn’t eat anything else, I was told I absolutely must try the Ultimate S’more. I took one bite of this thing and it is a miracle I didn’t pass out on the spot. I believe while on a sugar high I said, “This is, “my boyfriend left me and my dog died so I’m eating this on my couch while crying” decadent.” Get it but for the love of God SHARE it with someone.

Overall I had a great experience at Mia’s. It’s perfect for a casual lunch or easy night out. Plus, they’ve got a great patio for sipping a nice glass of wine while noshing on some delicious pizza.

Mia’s Pizzas
4926 Cordell Ave., Bethesda, MD 20814
www.miaspizzasbethesda.com

El Centro D.F. Bottomless Tequila Brunch

by Jenna on August 23, 2011

As a Logan Circle resident, I was thrilled when El Centro D.F. opened up. What a perfect casual spot for tacos and authentic Mexican street food. One of my best friends lives in Mexico City and when I visited her in early 2010, I fell in love with many of the unique dishes they have such as sopes and chilaquiles, but both of these things are hard to find in the Washington area. So, after eating dinner and enjoying drinks a few times at El Centro D.F. I was excited to try their new bottomless tequila brunch for $35 from 11AM-3PM on Saturdays and Sundays.

We were seated in the Tequileria downstairs which carries a variety of over 200 Tequilas and Mezcals. The menu offers an unlimited supply of Michiladas, Bloody Marias, and Aqua Fresca cocktails. I tried the Hibiscus Aqua Fresca which tasted great, but was dangerous because I could not taste the alcohol and could see how one could get carried away quite easily. Each table is provided with guacamole family style as well as a choice of either the fruit, jicama, and chayote salad, or the mexican fruit salad. I thought the guacamole was fantastic, and I loved the fruit salad with tajin and lime juice. These were good primers before we dug into our main courses– all of which can be shared given the unlimited nature of the menu.

Tequileria at El Centro D.F. Photo courtesy of www.richardsandoval.com/elcentrodf.

I ordered the Sopes de Huevo y Salsa Verde for my entree which was poached eggs over bean puree and pork carnitas on a base of a round thick tortilla made of corn. They were topped with a sweet green sauce and while I wish the eggs were a little runnier, the dish was delicious and I really enjoyed it. I also was able to pick at the chilaquiles we ordered for the table which were so tasty. Who would think that soggy tortilla chips with fried eggs, onions, beans, and salsa would be great? Well, they were. I was a big fan and found the dish to be quite authentic. Finally, I tried the egg & machaca tacos which were fine… a bit bland and nothing special to write home about, but I’d be up for trying one of the other ten varieties of tacos next time.

Tacos at El Centro D.F. Photo courtesy of www.richardsandoval.com/elcentrodf.

Even though we were all stuffed the staff insisted on bringing out the three desserts they offer to share for the table. The desserts included a tres leches cake, mexican french toast, and a chocolate waffle. There wasn’t anything special about any of these dishes, but it didn’t matter because I was so pleasantly full from such a great brunch. I recommend focusing your efforts on the drinks and food because you will not be disappointed. El Centro’s brunch will definitely be one that I’ll be adding to my regular rotation, and I can’t wait to take out of town friends here because I know they will love it and think it’s a unique spot in D.C. that doesn’t exist elsewhere.

El Centro D.F.
1819 14th Street NW
Washington, DC 20009
http://www.richardsandoval.com/elcentrodf

Ripple

by Jenna on August 22, 2011

Last week I met a friend at Ripple in Cleveland Park. I have passed the place many times before and have always heard good things so it has been on my list to try for quite some time. The interior is really pretty and inviting and the restaurant spans multiple rooms creating an intimate dining experience. There was a lovely wood farmhouse table towards the back with colorful mismatched red chairs that looked like an ideal place to sit for a large group. My friend even mentioned she’d love to have that as her dining room in her home. The bar area is quite sizeable and they leave their fresh cheeses out on display which plays into Ripple’s focus on organic and locally grown foods. We were in for a leisurely evening and the staff was incredibly friendly and helped us to think through our drink options. I knew I wanted a buttery Chardonnay and the knowledgeable waiter provided a great recommendation while my friend was feeling adventurous and went for the “bartender’s choice” and seemed very happy with the outcome which involved buddha’s hand and vodka.

After perusing the menu we decided to order a cheese plate to start and we were immediately drawn to the washed rind cheeses because they included a Cowgirl Creamery red hawk. Yes please! The cheeses were pungent and delicious and the honey on the cheese board provided the right addition of sweetness to each bite. So far things were off to a great start.

But then… disappointment ensued with the entrees. My roasted bluefish with crispy potato, garlic confit, tarragon puree, and beet emulsion was bland. The side I ordered of peppers confit in olive oil with almonds was so bitter I could barely take more than one bite. And my friend’s poached rockfish with yellow tomato marmalade and clams was fine until they covered it in the creamy yoghurt sauce at the table which she felt seemed unnecessary. While we both decided to pass on dessert the kitchen was kind enough to send out a butterscotch pudding with cream and toffee shards which was quite tasty.

Ripple's interior. Photo courtesy of www.facebook.com/RippleDC.

Ripple does a lot of things right- the atmosphere is lovely, the wine selection and cocktail list is excellent (as well as the bartenders), the staff is friendly and helpful, and the cheese plate was wonderful. However, the food itself was a bit inconsistent and also tends to be a bit pricey. I’ll definitely come back to Ripple, but I’ll take a seat at the bar next time and grab a glass of wine and a cheese plate and leave it at that.

Ripple
3417 Connecticut Avenue NW
Washington, DC 20008
www.rippledc.com

Parmesan Tuiles with Heirloom Tomato Salad

by Britt on August 17, 2011

photo credit Con Polous

As I’ve mentioned before, I’m more than a little obsessed with Food & Wine Magazine and each month when I get it in the mail, I immediately start cooking. Lucky for me there is an entire section devoted to late summer veggies in this issue and I had lots of CSA produce to go around. I recently realized that I gravitate towards recipes that are fundamentally simple with a few fantastic ingredients that are also visually appealing. This usually pays off big time since dishes like this almost always looks fancier than they are. These are no exception. They are incredibly tasty and beautiful! I made these for breakfast since I simply could not wait to have one. These would be the perfect treat to bring to a friend’s house with a nice crisp white wine. I should mention that the original recipe said it made 12 tuiles but I was only able to get 8 out of the batch.

Parmesan Tuiles with Heirloom Tomato Salad
Food & Wine Magazine Makes 8 tuiles

1. 6 tablespoons grated Parmigiano-Reggiano cheese

2. 1 1/2 tablespoons unsalted butter, softened

3. 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing

4. Freshly ground pepper

5. 1 1/2 cups finely diced heirloom tomatoes (try to use a variety of colors)

6. 1 tablespoon snipped chives

7. 1 teaspoon coarsely chopped tarragon (I used fresh basil and rosemary since that was all I had)

8. 2 teaspoons extra-virgin olive oil (go for the good stuff if you can)

9. Coarse salt

1. Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 8 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.

2. Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat.

3. In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Make Ahead: The parmesan tuiles can be stored in an airtight container for up to 1 week. Recrisp in a warm oven before topping with the tomato salad.

Unfortunately the camera I used for this recipe died this weekend along with the entire card so the photos are sourced from F&W’s website.

A Week of Eating Dangerously

by Jenna on August 9, 2011

Last week was a rough week. And by rough I mean not so rough. I have tried to be very healthy and fit over the past year making sure that when I did indulge in a large meal I had a workout planned to counteract each occurrence. Well, this past week was a bit different and I have to say I am not allowed to have weeks like this ever again. I ate and drank to my heart’s content at some of the best places Washington has to offer… and I did not make it to the gym once. Not good! But, I can promise that what I ate was fantastic and wonderful and I wish I could continue to eat like this and stay healthy moving forward. Too bad that is wishful thinking. Here’s a sneak peek at my great week of eating around town and acting like there are no consequences:

Saturday night: Dinner at the BRABO Tasting Room which consisted of an heirloom tomato salad, classic white wine mussels, a chocolate tart, and multiple glasses of wine.
Sunday morning: Brunch at Co Co. Sala. Crabcakes and a few bites of the lemon ricotta pancakes. Delicious iced latte to boot.
Tuesday night: Dinner at Graffiato. There were five of us… but we did eat the entire menu including the Jersey Shore pizza, Countryman pizza, White House pizza, sweet corn agnolotti, gnocchi, polenta with pork meatballs, chicken thighs, cauliflower, ceasar salad, hand stretched mozzarella, plum and pistachio gelato, chocolate tart, zeppoles, carrot panna cotta, chocolate nutella cookies, and a lot of Prosecco on tap!
Wednesday: Lunch at Brasserie Beck with colleagues. I cannot resist the mussels so I went for the tomato, basil, and fresh mozzarella mussels with lots of the warm bread to soak up the sauce. And of course I chowed down on a side of the brussels sprouts with pears, bacon, and fried onions.
Wednesday night: The night started with Prosecco at Proof and then we moved on to dinner at Zaytinya. For three people we ordered 10 dishes which included the heirloom tomato salad, zucchini and cheese patties, tzatziki, hummus, brussels sprouts, lamb chops, beef and veal meatballs, a shrimp dish, the chicken with orzo, tomatoes and cheese, and then of course the turkish delight for dessert. Oh, and a pitcher of the Pom Fili along with lots of delicious pita bread! And if you thought the night was over you were wrong. We then went to Poste Brasserie in the Hotel Monaco to have a glass of wine.
Thursday night: Dinner at Fiola for the first time! This place is no joke and I was so impressed with the ambiance and the impeccable service and food. I started with a wonderful Yolanda cocktail made by the talented Bar Manager Jeff Faile and enjoyed the salty rolls they provide as the beginning of the meal. To share, we ordered the burrata and the lasagna as appetizers and for dinner I went for the short ribs. We also shared three desserts and I can tell you it was quite an indulgent meal.
Saturday night: Dinner at Acqua Al 2 in Eastern Market. Lots of Prosecco, burrata, strozapretti al pomodoro, the pasta sampler, and the steak sampler. That place is just downright delicious.
Sunday morning: Brunch at Peacock Cafe. This was a light meal… I only had scrambled eggs with fruit. Sorry to disappoint.

Well, it was a fun week, but I can tell you that it will never happen again. I have never been so full or felt so out of control, so it’s back to the gym and salads or grilled chicken for dinner this week. But of course I’ll treat myself to a special meal one night this week like a normal person… just not EVERY night like last week.

Pretty Much the Best Cocktail Ever: Honeydew Punch at Oyamel

by Britt on August 8, 2011

The punch is brought out seperately and then poured over the cucumber ice.

I recently a chance to test out the Squash Blossom Festival menu at Oyamel. While everything was fantastic I was absolutely enamored with their signature Honeydew Punch Cocktail. Not only is it one of the most beautiful drinks I ever seen it was also one of the most delicious. It was so good I went back the next day with friends to show them how amazing it was. They agreed.

Honeydew Punch
Siembra Azul Blanco
Rhum Agricole
Honeydew melon juice
Mint
Lemon
Squash blossoms
Served over cucumber ice

I suggest enjoying it with a green chorizo taco!

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Spicy Lamb Tacos with Sriracha-spiced Tzaztiki

by Britt on August 2, 2011

Spicy Lamb Tacos

I will pretty much eat any lamb dish but this recipe has quickly worked its way to the top my favorites list. I ate them two days in a row and plan to add this one to my regular rotation.

Spicy Lamb Tacos with Sriracha-spiced Tzaztiki
(Serves 4-6) from Lava Lake Lamb

Sriracha-spiced Tzaztiki
18 oz Greek yogurt (plain)
1 tbsp minced garlic
1/2 a cucumber, seeded and chopped
2 tsp Sriracha sauce (depending on your taste)
Juice from half a lemon

Lamb Tacos
Corn tortillas
1 tsp oil
1 tbsp minced garlic
1 tbsp minced ginger
1 lb of ground lamb
1/2 tsp cumin
Chopped parsley
Chopped mint
Lettuce
Feta

Sriracha-Tzatziki sauce
First, make the Sriracha-spiced Tzaztiki sauce. Remove excess liquid from the cucumber by patting dry with a towel. Combine the yogurt, garlic, cucumber, Sriracha and lemon juice.

Lamb Tacos
In a skillet, heat oil. Saute garlic and ginger. Add ground lamb and cumin, and cook through. Stir in parsley and mint.
Toast tortillas over an open flame (gas stoves are perfect for this) If you don’t have one you can toast them in a skillet or toaster oven.
Assemble tortilla or pita with ground lamb, feta, tzatziki sauce and lettuce. Add another dash of Sriracha if you like things extra spicy.

Dear Chef Robert Wiedmaier…

by Jenna on August 1, 2011

Dear Chef Robert Wiedmaier,

It is with great respect that I send you this letter as I am one of your biggest fans. I dine at Brasserie Beck and the BRABO Tasting Room regularly, and I do believe that your mussels are out of this world. In fact, I would call the Indian tomato curry mussels at the BRABO Tasting Room magical with those little slivered almonds floating across the bottom of the pan filled with that rich creamy sauce. It is one of the most unique dishes I have ever had, and I think (and dream) about those mussels regularly. However, my heart was pained with deep sadness this weekend when I arrived at the BRABO Tasting Room only to find that they have been removed from the menu. It took a good 10-15 minutes for me to recover and think about what I was to do next, and how to move on from this disappointing moment.

My favorite Indian tomato curry mussels at the BRABO Tasting Room

Thankfully, everything else you offer on the menu is fantastic so I had the homemade heirloom tomato salad, the classic white wine mussels, and the chocolate tart which were all delicious. In addition, I enjoyed great wine with friends and I also dig your wood fired tarts. Further, I know I will enjoy the roasted tomato, basil, and buffalo mozzarella mussels this week when I dine at Brasserie Beck for lunch on Wednesday. I want you to know that I think your restaurants are amazing, and you are my favorite chef in town, so with all of that said, will you consider bringing back the Indian tomato curry mussels? I miss them. And I’m not sure I can live without them.

Thank you for your consideration.

Love,

Jenna

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