italian boy

italian boy

Wednesday, August 25, 2010

REVIEW: Tabard Inn, Washington DC

So I was inspired to do another crabcake tour of DC.  Let's see if it actually happens though since I have less time than a broken clock. Here we go again at Tabard Inn.  Interesting interpretation but once again terrible execution.  This has happened so many times. Fine, go for a cocktail at the bar, or sit in a quirky nook, by the stairs. Whatever.  But the food here is sometimes too creative so if you don't want to risk it and you're stuck on a business lunch stick with something simple.  Steak, burger, salad... of wait, the niçoise doest have lettuce.  This very bread-y and crumbly sub par crabcake was with I think what was supposed to be watercress, roasted corn (which may or may not have come from a can), all over a lobster bisque. Aside from the fact I was left to consume my briny lobster bisque with a fork, nothing seemed so go together, the flavors confused each other and the crab cake, really, was comparable to one from Phillips. Fish tacos are okay if the "nuggets" are not over fried. Burger's OK. Tabard 1739 N St NWWashington, DC 20036(202) 331-8528

DAHLAK: new cocktail and beer list

DAHLAK: renovation

So long story short, I was broke and walked into almost every restaurant and bar within four blocks from my apartment asking for work.  I would've been fine bartending, busing, hosting, working in the kitchen or waiting tables.  I didn't care.  Turns out the only place that was interested was Dahlak, on 18th/U/Florida.  Well, one thing led to another and I've taken a new lead on redoing a ton in this place.  Aesthetics have changed a bit with some cleaning and decluttering.  Small changes like adding bar hooks, painting and changing lights are under way.  Soon looking to redo bathroom walls & fix.  And the MENU.  We're adding lots more options adding more Mediterranean/Italian influence.  A large salad entrée section, more appetizers and a small light bar menu.  Looking to one day have new chairs and tables, redo storefront windows and update the kitchen and back patio.  Stay tuned!

Thursday, August 12, 2010

couscous with mixed vegetables [and optional shredded chicken]

Cook your couscous as indicated on the box but calculate that in the last five minutes or so you throw a cup of frozen peas and a cup of frozen corn on top.  After its done, transfer to a large serving bowl, add salt and pepper to taste, a dozen or so sliced cherry tomatoes, half a red onion and a finely chopped red pepper and give it all a stir. Thats it.  If you have some other veggies lying around throw them in too.  If you want to go up another notch pull the meat off a rotisserie chicken from the grocery store (or roast your own) and add that to the mix.  Great served cold so you can prep this a while in advance.

spiiiiicy meatballs

Ground beef, bread crumbs, an egg, chopped chili peppers, garlic and more cilantro than you think is appropriate. mix everything together, roll in balls and drop them in an inch or so of vegetable oil.  Fry till they're golden brown and let them drain on a paper towel.  The of us ate about 4 pounds worth of this almost immediately after I removed them from the oil.

Wednesday, August 11, 2010

food and sex (totally PG)

who doesn't love Nandos... please tell me they have peri peri chicken in your city.

food & sex

OK, so this video's been out for a while and I've debated posting it but Christ, it's summer, I live in steamy DC & AC does shit.  I have no sweet tooth but I can use an ice cream truck right now. Uh oh!

REVIEW: Palette on 15th & M, Washington DC

If you work in this neck of the woods your lunchtime options are somewhat limited but fear NOT, Palette is a sophisticated and impressive downtown gem.  Their menu is a bit sporadic and lacks an overall theme but that just makes for a nice diversity if you're lunching with a variety of dietary preferences and restrictions. Their barbecue duck sandwich is pretty kickass, fish and chips a step above the rest, and their crab cakes... omg their crab cakes are totally off-the-chain-  huge pieces of meat, perfectly seasoned, browned on the outside and moist on the inside. The omelet entrée and the crab salad I think were OK but not amazing so I'd go for something else.  Palette, 1177 15th Street Northwest Washington, DC (202) 587-2700

REVIEW: Nage on Scott Circle, Washington DC

Yes it's located on the ground level of the Marriott Courtyard but don't be fooled.  I've been to Nage a handful of times for work lunches and have never been disappointed.  Contemporary American cuisine I believe is what defines their innovative and often changing menu but yesterday I may have had HANDS DOWN the best gnocchi dish outside Italy. Chickpeas, heirloom tomato, watercress pesto, buffalo mozzarella (please excuse the terrible photo above). The presentation was a bit overwhelming but the the dish itself, FANTASTIC...seriously check this out.   Nage Restaurant, 1600 Rhode Island Avenue, NW Washington, DC 

i'm VERY happy you don't eat hostess products

they just nasty.  I try and avoid beef fat in my baked goods.

you probably dont eat ramen any more

but if you're looking for a hangover cure maybe reach for something else.  Looking past the fact that for the seasoning mix the first ingredient is salt and the second is MSG, what exactly is "chicken powder?"  Frankly, I'm much more comfortable with chicken fat than dehydrated, pulverized chicken bits.  Oh well, call me picky. 

About Me

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Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!

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