From the monthly archives:

December 2011

Tortilla Coast Logan Circle Opens

by Jenna on December 20, 2011

The new Tortilla Coast in Logan Circle on the corner of 15th and P Streets NW opened this week to the public. Its sister on Capitol Hill has been serving TexMex cuisine since 1988, however the new version of the restaurant will focus on more authentic Mexican cuisine. On Sunday night I was able to attend the grand opening party to scope out the new space and indulge in some of the great food and drink that the restaurant is now offering. It’s amazing to think that the lively and vibrant restaurant was once an old paint store– the space is filled with color and comfortable seating which is sure to make it a regular neighborhood gathering place. And, the outdoor patio which will open in the Spring will be a wonderful spot for people watching and enjoying margaritas in the sun.

I sampled some guacamole, queso, salsa, chicken taquitos, and enjoyed a make your own taco bar. The margaritas were the highlight of the night and Tortilla Coast offers over 8 varietes including a classic, prickly pear, white peach, and naranja rosa. Some pictures from the opening party below.

Margaritas, chips, and salsa at Tortilla Coast

I made my own taco with chicken, queso fresco, mango, tomato, and green salsa.

Me, Amanda Jean, Cori Sue, and Kate at Tortilla Coast opening party. Photo credit: Alfredo Flores, Metromix DC.

Tortilla Coast Logan Circle
1460 P Street NW
Washington, DC 20005
www.tortillacoast.com

Woodberry Kitchen in Baltimore

by Jenna on December 19, 2011

We all know it’s true. Washingtonians are not really interested in hopping in the car or on the train to trek out to Baltimore for what we believe is a city filled with mediocre food (unless we’re talking crabs). But, I’m here to tell you that I’ve survived the trip to Baltimore and back and dare I say it was incredibly worthwhile? I indulged in a wonderful meal at Woodberry Kitchen in Hampden and I have to admit that I am already plotting a return trip.

Beautiful exterior of Woodberry Kitchen in Baltimore.

The actual restaurant is a little bit off the beaten path and located on a quiet street. They share a space with a glass blowing studio next door and the atmosphere is really lovely. A very large open space with brick interior, and an upstairs that overlooks the bustling bar and tables on the main level. Not sure if the beautiful white lights were just adorning the restaurant for the holidays or not, but they provided such a pleasant touch. It almost feels as though you are in a restored farmhouse or barn and the food really matches the atmosphere.

Woodberry Kitchen... this way!

Woodberry Kitchen prides itself on seasonal and local ingredients getting most of its seafood from the Chesapeake Bay region and also focusing on organic meats. The menu is rich with heavy and down-home delicious entrees, but their daily specials are also plentiful with many freshly caught ingredients. I had surveyed the Twittersphere before my friend Julia and I ate at Woodberry and was told to definitely order one of the special flatbreads for the table. We decided to split one of the special flatbreads made with cured pork, apple, carmelized onion, goat cheese, and rocket. Wow was this good. And Julia and I were interested to learn that their pesto is made with peanuts unlike the normal versions made with pinenuts. The flatbread was drizzled with a touch of honey which added the perfect amount of sweetness to an otherwise wonderful combination of flavors.

Flatbread at Woodberry Kitchen.

There were so many incredible choices for entrees and the waitstaff was very knowledgeable and helpful in providing recommendations. I decided to order the tavern steak served with fried sunchokes, cauliflower, peppers, and a peanut romesco sauce. My friend Julia got a special of raw rockfish sashimi and a chicory salad with a poached egg and a homemade mustard dressing. My steak was served medium rare as six medallions over a plentiful plate of vegetables which were excellent. The peppers packed a ton of heat but the peanut sauce and the fried sunchoke calmed down the flavors rounding out a very nicely executed dish. It was also quite a light preparation for a steak dinner which I was very pleased with, rather than the traditional ribeye which would have been much heavier and probably too much for me to handle on my own.

Tavern Steak at Woodberry Kitchen

For dessert we decided to try to the gingerbread cake with bay ice cream. While not something that would typically be on the top of my list the waitress sold it well and we decided to give it a whirl. Turns out it was great and the spicy tones in the cake were balanced out perfectly with the citrusy flavors of the bay ice cream. It was a great end to the meal. Woodberry Kitchen is definitely a culinary gem in Baltimore. The food and the atmosphere provide a wonderful dining experience and it lived up to all of the expectations I had and the hype I have been hearing about for over a year. So, I’ve decided that we need to give Baltimore a chance. My next stop on the Baltimore bandwagon: Wit and Wisdom Tavern by Michael Mina at the new Four Seasons Baltimore.

Woodberry Kitchen
2010 Clipper Park Road
Baltimore, MD 21211
www.woodberrykitchen.com

This Week in DC Food News

by Jenna on December 14, 2011

It’s a week for the record books here in DC! I can’t get over all of the announcements, openings, and news that has been shared just this week regarding the food scene.

BrightestYoungThings reports on the opening of The Hamilton from Clyde’s Restaurant Group. This 37,000 square foot mecca will house multiple live music venues as well as a restaurant that serves breakfast, lunch, brunch, dinner, late-night food, sushi, and pretty much anything else you can think of. Oh, and did I mention it is open 24 hours a day?
Washingtonian’s rejoiced earlier this week when it was announced that Barry Koslow, former chef of Mendocino Grille and Tallula, will be opening a Jewish deli called DGS Delicatessan in Dupont Circle next summer. He plans to serve traditional favorites such as knishes and blintzes which are almost impossible to find around town. Washingtonian has more scoop here.
It was hard for me to contain my excitement when the Washington Post reported last night that Mario Batali’s Eataly is on the hunt for a 60,000+ square foot space to open in the District. It’s looking promising, and foodies around town are all celebrating this announcement. What a win for DC.
The new Logan Circle location of Tortilla Coast is finally opening this week to the public on the corner of 15th and P. I am heading over to the grand opening party this weekend and looking forward to seeing the new space. Prince of Petworth has a sneak peek of the restaurant here.
Food truck District Taco announced today on Twitter (@districttaco) that they have secured a location in Metro Center: “Amigos de DC, finally we will be able to make tacos for you!!! We got our location in Metro Center!! Early next year will be open!! :O)”
Another great rumor is floating around that Trader Joe’s will be setting up shop on the corner of 14th and U Streets. Washington City Paper’s Lydia DePillis places her bets on the grocer here.

Lots of great things coming our way. Did I miss any other food news this week?

Build an EatMore DrinkMore Kitchen

by Chad on December 12, 2011

It’s the holiday season!

Here is a list of products that the EatMore DrinkMore team owns and loves that would be perfect for anyone that enjoys to cook, just got engaged, or purchased a new home. All of these would make great gifts and help someone to outfit their kitchen with the best items around. The items are listed in no particular order.

1. Le Creuset Cast Iron Enameled Dutch Oven – To be fair, I have three of these in various sizes. Excellent for brisket, roasting vegetables, & soups. I linked to Amazon, but I usually buy mine at HomeGoods or Marshalls. You can usually get a much better deal there.

Le Creuset dutch oven in cobalt.

2. Epicurean Gourmet Series Cutting Board – I love love love this cutting board. It is essential for Thanksgiving. Try cutting up a huge turkey or even a roast chicken on a tiny plastic cutting board– it’s not going to work. I suggest buying in multiple sizes.

3. Probe Thermometer – Take the guesswork out of cooking your meat. Worth the $12 investment.

4. Thermapen – I actually don’t have this but I want it. It’s a super fast thermometer. It’s $100 but supposedly it’s worth it.

5. Sheet Pans – I finally found sheet pans that I love. I am going to throw out all of my other pans over time and replace them with this model. It doesn’t buckle under high heat, it’s sturdy, and the cooling rack below fits right in. These are the pans recommended by Cooks Illustrated.

6. Cooling Rack – Fits right into the sheet pan above. Great for making bacon in the oven.

7. Silpat – Great for nonstick baking.

8. Mandoline – This makes slicing those sweet potatoes we just posted about a breeze.

9. Rubbermaid Tupperware Set – I am a monogamist when it comes to Tupperware. I want one brand, I want a lot of it, I want the lids to fit, and I want it to be BPA free. Go to Costco, buy a set or two, throw out your existing tupperware and start fresh.

10. Laguiole Steak Knives – I love these steak knives. I saw them at 2941 when I was taking a cooking class and decided I had to have them. Fortunately for me, the chef shared a tip. You can get these knives at Marshalls or HomeGoods for less than $20 for a set of 6 vs. the $99+ you get charged at Williams Sonoma.

Laguiole Steak Knives

11. Cast Iron Skillet – Cheap, versatile, and it will last forever. I use mine for bacon, cornbread, brussels sprouts, and cobblers.

12. Kitchen Aid Mixer – I am pretty sure this mixer is one of the (possibly the main) reasons Ilyssa wanted to get engaged.

13. Salt Cellar – Use good salt and use it wisely. Throw out all of your iodized table salt.

14. Squirt Bottles – Great for storing various types of oil, salad dressings, sauces etc.

15. Stainless Pots & Pans – I have Calphalon and I like them. If I was doing it over again, I would probably splurge for for All-Clad. Good pots and pans are worth the investment. Don’t go for the nonstick, they are not going to last long term.

16. Non Stick Pans – I wear out my non-stick pans, so when I start to see the non stick peeling I toss it. These are good things to pick up at restaurant supply stores if you can.

17. Knives – Knives could be its own post. I don’t think the knife sets they push at the department stores are worth it. I would say buy a good Japanese chef’s knife , pairing knife, and a serrated knife. That is all you really need. You can always add a cleaver, filet, and carving knife to your set later on. That being said, I have a set of Ken Onion Shun Knives that I love.

18. Microplane – Great tool. I use it for cheese, nutmeg, zest, etc.

19. Microplane Cheese Grater – Super sharp. Do I need both? Probably not. But I like having them both.

20. Metrokane Rabbit Wine Aerating Pourer – I think this is much easier to use than the Vinturi model that you hold above the glass.

21. All-Clad Stainless-Steel Measuring Cups and Spoons- This might be the best purchase I have ever made for my kitchen. These cups and spoons are substantial and sturdy unlike some of the plastic alternatives and they are dishwasher safe.

All-Clad Stainless-Steel measuring cups and spoons.

Poste Moderne Brasserie Introduces a New Menu

by Jenna on December 7, 2011

I have always enjoyed the upscale yet comfortable atmosphere of Poste Moderne Brasserie inside the Hotel Monaco in Chinatown. The food is consistently good, the bar area is spacious and lively, and the outdoor courtyard in the summer cannot be beat. Chef Dennis Marron joined the ranks at Poste in September of 2011 after most recently serving as the executive chef overseeing both The Grille at Morrison House and Jackson 20, both restaurants within Kimpton Hotels in Alexandria, Virginia. Chef Marron very quickly began putting his stamp on the restaurant by creating a new menu that provides extensive variety as well as a real focus on traditional brasserie cuisine. I was overwhelmed by the amount of options to choose from– but also the amount of delicious sounding options to choose from. I wanted to order everything. The menu now includes hors d’oeuvres such as tete sliders (yes, pig head… and I loved them), three types of frites including truffled and ones with a bordelaise sauce, soups, salads, sandwiches, petits plats, entrees, five varieties of mussels, fruits de mer, and plats du cochon as well as sides for the table. It’s hard to not have big eyes when ordering because the menu is filled with warm, comforting, traditional dishes that are just perfect for a cold night– especially as we head into winter.

Poste's Main Dining Room. Photo courtesy of Scott Suchman.

As a group we decided to order a variety of appetizers for the table to share which included: tete sliders, chicory salad, pork rilletes, chicken liver parfait, and two types of mussels. The standouts for me included the chorizo mussels in a tomato and white wine broth, and the chicken liver parfait. The chorizo in the mussels were spicy while the sauce was light and great for dipping bread, and the chicken liver was smooth and creamy and could have easily been eaten with a spoon. For my main course I could not resist the appeal of the onion soup burger which is made with Virginia grass fed beef, comte cheese, carmelized onion soup, and an onion bun. People who know me are aware that I often refer back to the french onion soup dumplings at Stephen Starr’s The Continental so this was just something I had to try. The burger is tough to pick up and eat with your hands given the liquids of the onion soup seep into the bun– but I promise eating it with a fork and knife is just as wonderful and does not compromise the experience whatsoever. Also served with a side of crunchy and well-seasoned frites and this makes for the perfect winter meal. I was in heaven. I also snagged a bite of the flounder almondine with brown butter emulson and haricots verts which was rich in lemon flavor and something I would absolutely order on another visit as well as the pan roasted filet mignon and the beef bourguignon short ribs. The filet was cooked perfectly with seared foie gras on top, sauteed mushrooms, and a creamed spinach that was something to talk about. Most of us were feeling fat and happy at this point in the evening and trying to save room for dessert!

Chorizo mussels at Poste. Photo courtesy of Scott Suchman.

Onion Soup Burger at Poste. Photo courtesy of Scott Suchman.

Desserts a-plenty were up next. My absolute favorite was the chocolate pots du creme which included housemade “oreo” crumbles on top and was creamy, rich, and incredibly satisfying. I also loved the warm armagnac-date pudding which was topped with a guinness ice cream creating the perfect blend of hot and cold. Poste’s new menu spoke to me, and I think it will speak to other Washingtonian’s looking for a comforting meal with a traditional brasserie style. The new menu is plentiful, playful, and certain to have something for everyone. Poste’s location provides many opportunities for diners: after work happy hour, pre or post theater, or a great meal paired with a museum visit. Chef Dennis Marron is doing great things over at Poste and I look forward to seeing what he has in store for us next.

Poste Moderne Brasserie
Hotel Monaco
555 8th Street NW
Washington, DC 20004
www.postebrasserie.com

Occupy Little Serow

by Jenna on December 5, 2011

A group of fellow food enthusiasts and I were all frantically tweeting each other with excitement over trying Little Serow, the newest restaurant from chef and owner Johnny Monis of Komi. Through Twitter we (@frijolita, @chefallisosna, @notderbypie, @arlusk, & @bonappetitfoodi) decided it was only appropriate to schedule a meetup that we deemed “Occupy Little Serow” (or on Twitter: #occupylittleserow) where we would take the restaurant by storm and have a fun night filled with culinary delight. Occupy Little Serow became a reality last week where we all were able to indulge in a family style meal with food from the northeastern region of Thailand, or better known as Isaan-style.

I will first say that it is very likely that anyone who does not know about Little Serow will pass it 100x on the street and still never discover it. The door is just a few steps down from Komi with no sign, and limited lighting that makes it hard to recognize without prior knowledge. The interior is simple with concrete floors, teal painted walls, and high top tables with barstools. We were lucky that we did not have a wait, although the staff is kind enough to take your number and text you when your table is ready should there be a queue for tables. We started with some lovely ice wines and the meal began with a basket of fresh greens and herbs for us to use throughout the dinner- lettuce, basil, radish, daikon etc. which could be used as wraps or simple accessories to the upcoming food courses.

Our first course was crispy pork with duck liver and shrimp paste. It was a fried pork rind of sorts with a very hot and spicy dipping sauce– note to future Little Serow diners: it is not for those afraid of spice. Be prepared to have a lot of flavor and heat throughout the evening (which I happen to really enjoy). Next up was an eggplant, picked egg, and garlic salad with sliced onions and then the catfish, shallots and chiles dish. The catfish was reminiscent of a hash with lots of small chopped ingredients that had a great crunch to it as well as a spicy kick that made it one of my favorite dishes of the evening. The staff also brought out a small basket filled with sticky rice that is meant to be taken out with your hands and rolled into balls to dip into the sauces throughout the meal. The next course was a very refreshing and light shrimp with lemongrass and lime leaf and provided a nice break from some of the hotter courses. We all loved the shrimp as it stood out from the other dishes and was also simple ane delicious.

After some of the smaller and lighter dishes it was time to move onto the heavier meats and we were served a pork sausage with kaffir and basil. The staff told us that it took the kitchen about four or five times to get the exact right consistency for the sausage and they really did get it right. It was juicy and tender and we were instructed to pair it with the basil leaves which wrapped around each piece of sausage creating a fresh and earthy flavor with each bite. The charred and hammered beef came out next and this was my favorite of the evening. The meat was so well flavored and came with a lovely red tomato based sauce that I was told is similar to a ketchup in Thailand. Not only was I dipping each lovely bite of the beef into the sauce, but also many of the little rice balls I was rolling up with my hands. I could have had three plates of the beef and been one happy girl. Finally, the last course was a pork rib with tamarind and ginger which I found a bit disappointing. The meat was cooked beautifully and fell straight off the bone, but I felt the sauce lacked flavor (which we did discuss could have been a result of the many spicy dishes beforehand which made this taste simple and bland). However, this did not spoil a lovely evening filled with wonderfully executed food.

The menu at Little Serow changes on a weekly basis and costs $45 per person (not including alcohol). It appears to be a fun and successful experiment by Johnny Monis and I’ll be curious to see how long it stays open as an Isaan-style restaurant or if he might decide to try different types of cuisines and menus as time goes on. It was definitely a hit amongst our #occupylittleserow dining group and made for a fun evening out. Now we just have to decide which restaurant we might decide to occupy next.

Little Serow
1511 17th Street NW (ground level)
Washington, DC 20036
www.littleserow.com

Getting Down with Toki Underground

by Jenna on December 1, 2011

Sometimes it is very easy to get wrapped up in your own neighborhood and fall back on your solid staple food options instead of venturing out to try new things. I’ll admit that living in Logan Circle has me spolied– we have amazing food options of all different ethnicities and the quality is excellent. However, D.C. is an expanding city with interesting areas such as H Street NE that are continuing to put their culinary footprint on the map. So after hearing dreamy mentions of the ramen and dumplings at Toki Underground I FINALLY made my way over last night to warm up on a cold night. My friend Meg and I walked by the restaurant three times because it does not have a sign and is only a doorway with a small symbol on the glass next to The Pug. Upon entry I was surprised that Toki “Underground” was actually up a flight of stairs. The space is tiny but incredibly warm and smells of Taiwanese soups and fried chicken. Counter space makes up the seating options and the staff is friendly and appears to be comfortable and family-esque rather than unhappy from slaving away in a hot and demanding kitchen. The whole vibe is fun, loud music is blaring, and everyone just wants to get down with some ramen.

We went a little overboard with the ordering but it was our first time so we really wanted to be sure we got a fair taste of what they have to offer. We started with steamed chicken dumplings, cold tofu, and one of last night’s specials which was chinese yams in a butter sauce. We made great choices all around- dumplings were tasty and flavorful, tofu was in a great sauce with delicious garnishes, and the yams were warm, sweet, and seasonal. However, we were both realizing that ordering the Toki Hakata Classic ramen with extra egg and extra noodles probably wasn’t necessary. Oh well, you only live once, right? The piping hot bowl of ramen arrived with pork loin chashu, seasonal vegetables, boiled egg, red pickled ginger, sesame, scallions, nori, and plenty of noodles. I’ll preface by saying I am not normally one to order pork but boy was this a treat. The meat was tender and so moist in the soup I could not get enough. In fact, I essentially ate the entire bowl making it very difficult to breathe at the end of the meal– but oh so worth it.

Toki Hakata Classic Ramen at Toki Underground

As if we hadn’t eaten enough my friend Meg convinced me that we should order the dessert bento box which was homemade girl scout cookies. It was presented in an adorable little piggy bento box and filled with the chef’s version of a samoa, tagalong, thin mint, and a lemon cookie. The samoa was fabulous… the rest were okay. Nothing to write home about but I was honestly so full it was better that way.

Dessert Bento Box at Toki Underground

The space at Toki Underground is limited and it is definitely a favorite neighborhood spot filled with regulars so waits should be expected. However, with so many great bars on the same strip it makes it easy to occupy yourself while waiting on some ramen. I loved my experience and look forward to going back many times this winter to warm up on cold nights.

Toki Underground
1234 H Street NE
Washington, DC 20002
www.tokiunderground.com

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