5.10.2011

Where I've Been + What Was Good


Tacos al pastor topped with pineapple at El Centro D.F.
Photo courtesy Richard Sandoval Restaurants


A look at where I've been eating and what was good ...


El Centro D.F.
Two days in at Richard Sandoval's new taqueria (read more here) and the food was already on very solid ground. Standouts included the carnitas sopes, a trio of flavorful little masa cakes topped with pork and orange-habanero sauce, the beef tongue tacos with salsa verde, and a lovely spring salad of fava beans, chayote squash, bacon and cilantro.


The tiny Toki Underground.
Photo from Toki



Toki Underground
Finally made it to H Street NE's new ramen joint Toki Underground and I'm sort of in love. Perched on one of the 20 or so seats, I dug into the classic ramen spiced up with the blazing hot endorphine sauce, Toki's take on sriracha sauce. The husband had the kimchi ramen and hogged the rest of the endorphine sauce. Both soups were hearty and boldly flavored with nicely chewy noodles.

Bourbon Steak
A delicious spin on DC's native rickey cocktail, the spring green hued "Celerickey" (best enjoyed lounging on the Four Seasons patio) is a drink I'll be recreating at home. A tall glass of ice is filled with a mix of Hendrick's gin, ginger syrup, lime, celery juice and a leafy celery stalk for a refreshing, vegetal cocktail.

Pizzeria Orso
The funky flavor of spring ramps is something I love on a pizza. Falls Church's Orso upped the ante with a pizza topped with ramps and a soft egg. Yes, please.

The Passenger
Two local brews from DC Brau and Port City Brewery backed up by an honest plate of duck carnitas made a perfect Friday night meal.

Ardeo+Bardeo
At a press event to show off some of executive chef Nate Garyantes spring appetizers, I spied well-known pizzaiolo Edan MacQuaid working the pizza oven. Owner Ashok Bajaj brought him in to consult on the restaurant's pizza operation. (MacQuaid recently parted ways with Pizzeria Orso.) Order the pie topped with soppresatta, pancetta, house bac on and bresaola. And I'm totally stealing Garyantes' idea to wrap thin slices of bresaola around horseradish spiked potato salad, like little beggar's purses.

Whisked
Excited to try DC's newest start-up bakery, I stocked up on Whisked's goodies at the 14th and U Farmers Market. Warning: the turtle bar (walnuts, oat crumble, salted caramel on shortbread) and cracker jack bar (shortbread topped with salted caramel and roasted peanuts) are seriously addictive. Read more about Whisked.

Tackle Box
I love that I can grab a nice piece of wood grilled fish and some greens (ok, maybe french fries) to go at this Georgetown fish house. And I love the commitment to sustainable fish. (But what's with the styrofoam take-out containers?)

More of where I've been eating: Et Voila, Bibiana, Fiola, Eve, Estadio, Pitango; Volt, Proof, Tabard Inn, Hill Country
 

A look at where I've been eating and what was good ...
More of where I've been eating: Et Voila, Bibiana, Fiola, Eve, Estadio, Pitango; Volt, Proof, Tabard Inn, Hill Country

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