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
Wednesday, August 25, 2010
Thursday, August 12, 2010
Wednesday, August 11, 2010
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,
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
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.
- 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!