In keeping with tradition, my boyfriend and I picked another indian restaurant in the District to try for restaurant week. This year, we selected The Bombay Club, located near the White House.
Two things stood out in my mind after this meal: impeccable service and great appetizers.
To start, we ordered the bombay sev puri and the crispy arugula and spinach chat. The puri was presented perfectly--bite-sized, fried, round disks (the puri) topped with the mixture of spicy potatoes and onions, drizzled with the traditional coriander chutney, tamarind sauce and a dash of yogurt. The presentation made the puri, which can be a slightly cumbersome or even "messy" dish, much more manageable. It was also interesting that the puri was crunchy; I've only had puri that is softer, almost like a roti. The menu says it contained mango in the potato and onion mixture, though I didn't taste it very much. The chat was very creative, made with flash-fried arugula and spinach. Fried spinach, I can understand. But fried arugula? The Bombay Club broke the bitter leaf out of its hum-drum role in mixed green salads, and made it an integral part of the dish. The chat was delicious, crispy, and not the least bit greasy. It had the perfect amount of date-tamarind sauce drizzled over it, which had the classic flavor of tamarind, but just a little bit sweeter.
For our main entrees, we tried the dhaba murg and chicken tikka makhni. Both were delicious and had a substantial amount of a spicy kick to them. Both were served with plain rice (which I think was actually just plain. white. rice. Not basmati). The dhaba murg had an underlying, unassuming but perfectly complementary onion flavor which made the dish stand out from other similar chicken dishes. Warning to those not familiar with indian cuisine or your varieties of hot peppers: those green "things" in the dhaba murg are in fact chiles, so don't eat them, unless you're feeling a) suicidal, or b) particularly brazen. I always think of the story my boyfriend's mother told me about a guest thinking it was a snap pea and being very unpleasantly surprised. But, they make the sauce what it is, and add that good, hearty heat to the dish. My chicken makhni was good, with a sauce that can only be described as savory. The makhni was just creamy enough without diminishing any of the spiciness. My only criticism of the dishes would be that the chicken was a little dry, but the gravy in each dish made up for it.
And last, of course, was dessert. Indian cuisine is known for many things--its rich flavors, spiciness, use of curry and saffron--but it is not particularly known for its dessert (which my boyfriend will attest to). I had the rabri, a pudding dessert with fresh blueberries, while Eshawn had the carrot halwa. The rabri was sweet with curd-like lumps in the pudding. The halwa was overly sweet, and reminded me a lot of a dish I make: carmelized carrots. The desserts were alright, but if you're going there, you could easily skip dessert and save yourself 15 bucks.
Aside from the meal, the service was, as I said, impeccable. Our waiter was attentive, but allowed us to eat at a leisurely pace. I overheard him answering questions for other patrons who were less familiar with Indian food, and doing a good job of helping people order something they'd like, when they didn't know what to order.
While restaurant week is a good deal, after adding up the normal prices of the dishes, we basically broke even. So if you're looking to get the best bang for your buck, you could go to Bombay Club at another time and maybe skip dessert. That being said, Bombay Club has a great reputation for a reason. They make traditional Indian dishes, with a modern, gourmet twist. Two thumbs up from this foodie.
Friday, August 28, 2009
Tuesday, August 25, 2009
Organic Farming in India Leads to Big Changes
Not too long ago, I wrote a post about all of the reasons why organic food is better for you. Today I found an article in The Wall Street Journal about organic farming in India, which has led to higher profits and fewer suicides for farmers struggling with debt (and of course, healthier food!).
There is still a barrier for these farmers to become certified as organic farmers, because it can cost between $400 and $2,000 per year. However, farmers in India have been able to cut costs by not buying chemical pesticides, and in some cases they've cut out the middle man in their sales process, which has resulted in higher profits. One farmer even said it's made his crops more tolerant in the recent drought!
Check out the full article.
There is still a barrier for these farmers to become certified as organic farmers, because it can cost between $400 and $2,000 per year. However, farmers in India have been able to cut costs by not buying chemical pesticides, and in some cases they've cut out the middle man in their sales process, which has resulted in higher profits. One farmer even said it's made his crops more tolerant in the recent drought!
Check out the full article.
Steak for a Steal
Looking for the best bang for your buck on restaurant week? Then my advice to you is to go to Ruth's Chris Steakhouse. With their steaks normally starting at around $30, DC restaurant week dinners for $35.09 (pre-tax and gratuity) makes the most out of dining at the high-end chain.
To start, I had a roasted tomato and crab soup. While the soup was delicious, with a slight spiciness to it, the crab was an odd addition. Lumps of crap meat thrown on top of tomato soup was a little strange, but good nonetheless. Points lost for lackluster presentation though. I know it's just soup, but they could have done something else with that big ole lump of crab meat just sitting in the middle of my bowl.
For entrees on restaurant week, you can have your choice of their petite filet of beef, salmon filet or roasted chicken with lemon and thyme butter, as well as a choice of one of three side dishes. Since it is a steakhouse, I ordered a steak. While it was a little too rare for me, having asked for it cooked medium, I didn't mind because after the first bite, I was hooked. Forget some of the other DC steakhouses. Ruth's Chris' steaks are gooood. Not an ounce of fat on the filet, just tender, juicy, seared on the edges BEEF. It's 11 am now, and my mouth is starting to water for another one of their steaks--that's how good it was. And lest you forget about the side accompaniment, I chose mashed potatoes, which were buttery, smooth and delicious. They were whipped just right to be just creamy enough. Presentation here was nothing to wow you--the food stands alone here and the steak is good enough to do so.
Dessert, I have to say is where they lost me a little, but you can't really complain. First of all, you're getting a great meal for a LOT less than you would normally pay there. Second, it's a steakhouse--you're coming for the main entree, not the best creme brulee of your life. Dessert for restaurant week is a small serving of fresh berries in some sort of custard concoction and a chocolate mousse with fresh whipped cream. The mousse was thick, rich, but not too heavy. The berries were fresh, but the consistency of the custard concoction was off. It was too runny to be a custard or pudding, so my roommate and I weren't quite sure what it was supposed to be. UPDATE: According to their website, it was a "sweet cream sauce"--still a little too soupy in my opinion.
All in all, a great meal for a great price. Where else can you get a three-course steak dinner in this economy for only $35? Ah, the joys of DC restaurant week.
To start, I had a roasted tomato and crab soup. While the soup was delicious, with a slight spiciness to it, the crab was an odd addition. Lumps of crap meat thrown on top of tomato soup was a little strange, but good nonetheless. Points lost for lackluster presentation though. I know it's just soup, but they could have done something else with that big ole lump of crab meat just sitting in the middle of my bowl.
For entrees on restaurant week, you can have your choice of their petite filet of beef, salmon filet or roasted chicken with lemon and thyme butter, as well as a choice of one of three side dishes. Since it is a steakhouse, I ordered a steak. While it was a little too rare for me, having asked for it cooked medium, I didn't mind because after the first bite, I was hooked. Forget some of the other DC steakhouses. Ruth's Chris' steaks are gooood. Not an ounce of fat on the filet, just tender, juicy, seared on the edges BEEF. It's 11 am now, and my mouth is starting to water for another one of their steaks--that's how good it was. And lest you forget about the side accompaniment, I chose mashed potatoes, which were buttery, smooth and delicious. They were whipped just right to be just creamy enough. Presentation here was nothing to wow you--the food stands alone here and the steak is good enough to do so.
Dessert, I have to say is where they lost me a little, but you can't really complain. First of all, you're getting a great meal for a LOT less than you would normally pay there. Second, it's a steakhouse--you're coming for the main entree, not the best creme brulee of your life. Dessert for restaurant week is a small serving of fresh berries in some sort of custard concoction and a chocolate mousse with fresh whipped cream. The mousse was thick, rich, but not too heavy. The berries were fresh, but the consistency of the custard concoction was off. It was too runny to be a custard or pudding, so my roommate and I weren't quite sure what it was supposed to be. UPDATE: According to their website, it was a "sweet cream sauce"--still a little too soupy in my opinion.
All in all, a great meal for a great price. Where else can you get a three-course steak dinner in this economy for only $35? Ah, the joys of DC restaurant week.
Monday, August 24, 2009
The Week We've Been Waiting For
Greetings foodies!
It's that long-awaited week in DC...restaurant week. Overall a pretty good deal for some of the pricier restaurants. This week I'll be checking out two restaurants: one is a chain, and another a DC exclusive. Stay tuned for the two reviews!
It's that long-awaited week in DC...restaurant week. Overall a pretty good deal for some of the pricier restaurants. This week I'll be checking out two restaurants: one is a chain, and another a DC exclusive. Stay tuned for the two reviews!
Friday, August 21, 2009
To be organic or not to be organic?
A study came out a few weeks ago from The American Journal of Clinical Nutrition saying that organic food is no healthier than regularly processed food. The London School of Hygiene & Tropical Medicine did an extensive review of the research and reached the same conclusions. As a big supporter of organic food, and having been fed grainy, whole wheat bread sandwiches with almond butter and organic apricot jam since I was a wee tot, my first reaction was incredulous: How could that possibly so? So I decided to do a little research, and came back to my original conclusion: organic food is actually better for you.
To start, what makes food officially "organic" anyway? According to the FDA, foods labeled as organic "are produced without antibiotics, hormones, pesticides, irradiation or bioengineering" and organic farmers have to "adhere to certain soil and water conservation methods and to rules about the humane treatment of animals." Based on this definition alone, I would be inclined to think that organic food would simply be better for you.
The AJCN study concluded that there were only a small number of differences in nutrient content between organic and non-organic food. Yet, a previous study funded by the European Union and conducted in 2007 found that organic food had higher levels of iron and zinc and 40% more antioxidants, which have been linked to preventing cancer and heart disease. Even if the nutritional values are the same, non-organic food is still grown with the use of pesticides which can be harmful, albeit in large quantities. On part of the EPA's website, they state that lab studies have shown that pesticides can cause health problems, including birth defects, nerve damage, cancer and more, depending on how toxic a pesticide is and how much is ingested. So what's to say that consumption of small amounts of pesticides over time can't add up to big health problems?
Moving on from the fruits and veggies, organic meats have to come from animals who aren't fed antibiotics or injected with hormones. Farmers feed livestock antibiotics in order for the animals to gain more weight, which in turn leads to more profits. Same goes for injecting livestock with hormones. Without antibiotics, animals would weigh less or more of them might get infections and die or be unable to be sold for food, and so the price of meat would go up. But how do these antibiotics affect meat-eaters across the world?
In an article from PBS.org: "The biggest controversy centers around taking antibiotics that are used to treat human illnesses and administering them to food animals. There is an increasing amount of evidence suggesting that the sub-therapeutic use of antibiotics in food animals can pose a health risk to humans. If a group of animals is treated with a certain antibiotic over time, the bacteria living in those animals will become resistant to that drug. According to microbiologist Dr. Glenn Morris, the problem for humans is that if a person ingests the resistant bacteria via improperly cooked meat and becomes ill, he or she may not respond to antibiotic treatment."
Aside from building resistance to bacteria in humans, the antibiotics used in farming drive up health care costs. According to The Pew Charitable Trusts, "up to 70 percent of U.S. antibiotics go to animals raised on industrial farms that aren't sick, to offset crowding and poor sanitation." And "antibiotic-resistant bacteria cost the U.S. health care system an estimated $4 to $5 billion per year." Just as with humans, animals shouldn't be given antibiotics if they're not actually sick.
With meat and dairy consumption, there's also the concern about hormones. Various research has suggested a connection between consumption of hormone-laden meats and the early onset of puberty in young girls or breast development in young boys. There's research that suggests hormones in meat can also lead to higher incidences of cancer. So why would we even want to take that risk by consuming such meat products?
I know one can be skeptical about these various studies--who's funding them, who might be whispering in the ears of these researchers, etc. But I think by and large the facts show that because organic food is grown without pesticides, and organic livestock are raised without antibiotics and hormones, you're reducing your risk for certain diseases and resistance to antibiotics by consuming organic products. This foodie is sticking with organic.
To start, what makes food officially "organic" anyway? According to the FDA, foods labeled as organic "are produced without antibiotics, hormones, pesticides, irradiation or bioengineering" and organic farmers have to "adhere to certain soil and water conservation methods and to rules about the humane treatment of animals." Based on this definition alone, I would be inclined to think that organic food would simply be better for you.
The AJCN study concluded that there were only a small number of differences in nutrient content between organic and non-organic food. Yet, a previous study funded by the European Union and conducted in 2007 found that organic food had higher levels of iron and zinc and 40% more antioxidants, which have been linked to preventing cancer and heart disease. Even if the nutritional values are the same, non-organic food is still grown with the use of pesticides which can be harmful, albeit in large quantities. On part of the EPA's website, they state that lab studies have shown that pesticides can cause health problems, including birth defects, nerve damage, cancer and more, depending on how toxic a pesticide is and how much is ingested. So what's to say that consumption of small amounts of pesticides over time can't add up to big health problems?
Moving on from the fruits and veggies, organic meats have to come from animals who aren't fed antibiotics or injected with hormones. Farmers feed livestock antibiotics in order for the animals to gain more weight, which in turn leads to more profits. Same goes for injecting livestock with hormones. Without antibiotics, animals would weigh less or more of them might get infections and die or be unable to be sold for food, and so the price of meat would go up. But how do these antibiotics affect meat-eaters across the world?
In an article from PBS.org: "The biggest controversy centers around taking antibiotics that are used to treat human illnesses and administering them to food animals. There is an increasing amount of evidence suggesting that the sub-therapeutic use of antibiotics in food animals can pose a health risk to humans. If a group of animals is treated with a certain antibiotic over time, the bacteria living in those animals will become resistant to that drug. According to microbiologist Dr. Glenn Morris, the problem for humans is that if a person ingests the resistant bacteria via improperly cooked meat and becomes ill, he or she may not respond to antibiotic treatment."
Aside from building resistance to bacteria in humans, the antibiotics used in farming drive up health care costs. According to The Pew Charitable Trusts, "up to 70 percent of U.S. antibiotics go to animals raised on industrial farms that aren't sick, to offset crowding and poor sanitation." And "antibiotic-resistant bacteria cost the U.S. health care system an estimated $4 to $5 billion per year." Just as with humans, animals shouldn't be given antibiotics if they're not actually sick.
With meat and dairy consumption, there's also the concern about hormones. Various research has suggested a connection between consumption of hormone-laden meats and the early onset of puberty in young girls or breast development in young boys. There's research that suggests hormones in meat can also lead to higher incidences of cancer. So why would we even want to take that risk by consuming such meat products?
I know one can be skeptical about these various studies--who's funding them, who might be whispering in the ears of these researchers, etc. But I think by and large the facts show that because organic food is grown without pesticides, and organic livestock are raised without antibiotics and hormones, you're reducing your risk for certain diseases and resistance to antibiotics by consuming organic products. This foodie is sticking with organic.
Friday, August 14, 2009
Julia Child's Kitchen
Geez, I did a lot last weekend! Guess that's what happens when out-of-towners and family come to visit me in DC.
I got to see Julia Child's kitchen at the American History Museum last weekend which was adorable. For starters, she was one organized woman, which is a great asset for any serious cook or simply anyone intending on ever using their kitchen. I always knew she was a great cook, but from the exhibit I got to learn much more about her, including that was largely responsible for bringing cooking shows to television. She seemed like a really lovable woman with a good sense of humor and passion for cooking. I also really liked that she and I were both given the same cookbook as our first one: The Joy of Cooking.
Anyway, if you're looking for something to do and want to learn more about the cooking legend, I suggest you check out the exhibit. Stay tuned for a movie review of Julie/Julia.
I got to see Julia Child's kitchen at the American History Museum last weekend which was adorable. For starters, she was one organized woman, which is a great asset for any serious cook or simply anyone intending on ever using their kitchen. I always knew she was a great cook, but from the exhibit I got to learn much more about her, including that was largely responsible for bringing cooking shows to television. She seemed like a really lovable woman with a good sense of humor and passion for cooking. I also really liked that she and I were both given the same cookbook as our first one: The Joy of Cooking.
Anyway, if you're looking for something to do and want to learn more about the cooking legend, I suggest you check out the exhibit. Stay tuned for a movie review of Julie/Julia.
Good place for brunch
Another golden little treasure I stumbled upon during one of my foodie travels across DC: a restaurant by the name of Montmartre, located near Eastern Market in southeast.
While I only went there for Sunday brunch, I would be intrigued to see their dinner and lunch options (which unfortunately do not appear online, as the restaurant doesn't have a website). The place is quaint, with yellow walls and french posters adding to its allure. My waiter even had a french accent (which I'll assume was real)! It's french, but minus any pretentiousness.
Their eggs benedict instantly won me over. The eggs were poached just right, and the yolks creamy, along with a somewhat unassuming and light hollandaise sauce that complemented everything on the plate. Two interesting twists with this dish: spinach on it (which was a high-five to the New Orleans version of eggs sardou/eggs florentine) and instead of using the traditional canadian bacon, Montmartre elected to use pancetta, which was really tasty. You can also get smoked salmon on it instead, though I'd go with the pancetta.
Montmartre also makes a darn good omelet. Their swiss cheese and mushroom one was quite tasty, needing no extra seasoning. The eggs were a little too cooked in a few places around the edges, but I didn't mind it all that much, and I even liked that browned crunchiness a little bit.
Without drinks, brunch at Montmartre won't break the bank and is a nice Sunday morning treat. But I will say they make a delicious bloody mary that is worth paying an extra few bucks for--you can hardly taste the vodka, and it's the perfect balance of tomato and spice, but was not served with a traditional celery stick.
Bonus points: they serve brunch until 3 pm. But they do get crowded around noon. Well worth the wait, but they don't take reservations for brunch. Don't wander off too far though because if they call your name and you're not there...they're movin' on to the line of other folks vying for a table. Afterwards you can always stroll around Eastern Market and walk off that delectable hollandaise sauce.
While I only went there for Sunday brunch, I would be intrigued to see their dinner and lunch options (which unfortunately do not appear online, as the restaurant doesn't have a website). The place is quaint, with yellow walls and french posters adding to its allure. My waiter even had a french accent (which I'll assume was real)! It's french, but minus any pretentiousness.
Their eggs benedict instantly won me over. The eggs were poached just right, and the yolks creamy, along with a somewhat unassuming and light hollandaise sauce that complemented everything on the plate. Two interesting twists with this dish: spinach on it (which was a high-five to the New Orleans version of eggs sardou/eggs florentine) and instead of using the traditional canadian bacon, Montmartre elected to use pancetta, which was really tasty. You can also get smoked salmon on it instead, though I'd go with the pancetta.Montmartre also makes a darn good omelet. Their swiss cheese and mushroom one was quite tasty, needing no extra seasoning. The eggs were a little too cooked in a few places around the edges, but I didn't mind it all that much, and I even liked that browned crunchiness a little bit.
Without drinks, brunch at Montmartre won't break the bank and is a nice Sunday morning treat. But I will say they make a delicious bloody mary that is worth paying an extra few bucks for--you can hardly taste the vodka, and it's the perfect balance of tomato and spice, but was not served with a traditional celery stick.
Bonus points: they serve brunch until 3 pm. But they do get crowded around noon. Well worth the wait, but they don't take reservations for brunch. Don't wander off too far though because if they call your name and you're not there...they're movin' on to the line of other folks vying for a table. Afterwards you can always stroll around Eastern Market and walk off that delectable hollandaise sauce.
I found it!
Last week I ate at Founding Farmers, located in downtown DC, and had one of the best meals I have had in my 3 years of living in the District.
I had read about the restaurant before and heard some foodie buzz about it and decided to check it out for myself. I was initially intrigued by the concept of a restaurant owned by a collective of farmers, and supplied with food from all across America, with a commitment to homemade cooking. And, I was pleased to discover that Founding Farmers didn’t fall into the crunchy granola eating, Birkenstock-wearing, and hemp skirt flowing scene—you can go there and get a hearty meal of real food (no wheatgrass shots with tofu burgers here!).
From start to finish my meal was delicious (ha, oh unintentional rhyming). My mom and I started out with cocktails, which FF’s list is both extensive and creative, complete with several organic options. Rather than a plain old bartender, FF has a mixologist who creates different beverages daily. I had a caipirinha, Brazil's version of a mojito, which had an interesting, somewhat smoky flavor and was more sour than sweet. FF's Fraise Fling drink made with strawberries and vodka, among other ingredients, is good, slightly tart and bubbly. My advice is to skip the caipirinha though, and try something else.
Following cocktails, came appetizers of "Bacon lollis" and fried green tomatoes. Don't get bacon lollis for two people, unless you both want a whoooole lot of bacon. Basically, it is just as it sounds: bacon lollipops (skewers with big, hunks of slightly sugary, smoky bacon cooked to perfection). The fried green tomatoes were meaty, with a light coating that wasn't at all greasy. Two dips for the tomatoes, one made with goat cheese and another called "green goddess" dressing which is ever-so slightly reminiscent of guacamole, are practically addicting.
The entree I ordered was the grilled skirt steak with a chimichurri sauce, grilled corn on the cob and mashed potatoes. The steak was not highly seasoned, which just let the straight-up beefiness melt in your mouth. Extra kudos for the skirt steak being lean and not fatty, which can sometimes be hard to find with that particular cut of meat. The chimichurri sauce was thick, but could have been spicier in my opinion. Mashed potatoes were smooth and buttery, and the grilled corn was definitely interesting. The summer corn was sweet, and complemented by a VERY spicy seasoning on parts of it--cool twist on a summer favorite.
And last but not least, dessert. To be honest, the choice I made was a slight disappointment. I had a peach turnover, which could have used more peaches. The dough for the turnover was also on the heavy side, which added to the sense that it could have used more peaches in the filling. That all being said, my dessert was served with delicious, homemade vanilla ice cream. Their chocolate ice cream is very rich, creamy and most definitely chocolate-y.
Overall, definitely a DC restaurant I would recommend and would suggest getting reservations far in advance, in order to avoid long waits. Foodie approved!
On a ten-point scale (1 being the worst, 10 being the best)
Atmosphere: 7
The restaurant décor is a great combination of sleek (think Scandinavian design, lots of natural wood tones) and earthy. Big, open bar and a cool staircase leading to more seating upstairs. However, it can get pretty noisy, so much so that you feel like you are shouting your conversation across the table.
Service: 8.5
I had a great waitress who was very attentive, but not overbearing. Due to the high volume of customers though, service was a little slow at times.
Food: 9
One of the best meals I’ve had in DC. Presentation was simple, which fit in with the restaurant’s image of providing pure, unadulterated, fresh ingredients.
I had read about the restaurant before and heard some foodie buzz about it and decided to check it out for myself. I was initially intrigued by the concept of a restaurant owned by a collective of farmers, and supplied with food from all across America, with a commitment to homemade cooking. And, I was pleased to discover that Founding Farmers didn’t fall into the crunchy granola eating, Birkenstock-wearing, and hemp skirt flowing scene—you can go there and get a hearty meal of real food (no wheatgrass shots with tofu burgers here!).
From start to finish my meal was delicious (ha, oh unintentional rhyming). My mom and I started out with cocktails, which FF’s list is both extensive and creative, complete with several organic options. Rather than a plain old bartender, FF has a mixologist who creates different beverages daily. I had a caipirinha, Brazil's version of a mojito, which had an interesting, somewhat smoky flavor and was more sour than sweet. FF's Fraise Fling drink made with strawberries and vodka, among other ingredients, is good, slightly tart and bubbly. My advice is to skip the caipirinha though, and try something else.
Following cocktails, came appetizers of "Bacon lollis" and fried green tomatoes. Don't get bacon lollis for two people, unless you both want a whoooole lot of bacon. Basically, it is just as it sounds: bacon lollipops (skewers with big, hunks of slightly sugary, smoky bacon cooked to perfection). The fried green tomatoes were meaty, with a light coating that wasn't at all greasy. Two dips for the tomatoes, one made with goat cheese and another called "green goddess" dressing which is ever-so slightly reminiscent of guacamole, are practically addicting.
The entree I ordered was the grilled skirt steak with a chimichurri sauce, grilled corn on the cob and mashed potatoes. The steak was not highly seasoned, which just let the straight-up beefiness melt in your mouth. Extra kudos for the skirt steak being lean and not fatty, which can sometimes be hard to find with that particular cut of meat. The chimichurri sauce was thick, but could have been spicier in my opinion. Mashed potatoes were smooth and buttery, and the grilled corn was definitely interesting. The summer corn was sweet, and complemented by a VERY spicy seasoning on parts of it--cool twist on a summer favorite.
And last but not least, dessert. To be honest, the choice I made was a slight disappointment. I had a peach turnover, which could have used more peaches. The dough for the turnover was also on the heavy side, which added to the sense that it could have used more peaches in the filling. That all being said, my dessert was served with delicious, homemade vanilla ice cream. Their chocolate ice cream is very rich, creamy and most definitely chocolate-y.
Overall, definitely a DC restaurant I would recommend and would suggest getting reservations far in advance, in order to avoid long waits. Foodie approved!
On a ten-point scale (1 being the worst, 10 being the best)
Atmosphere: 7
The restaurant décor is a great combination of sleek (think Scandinavian design, lots of natural wood tones) and earthy. Big, open bar and a cool staircase leading to more seating upstairs. However, it can get pretty noisy, so much so that you feel like you are shouting your conversation across the table.
Service: 8.5
I had a great waitress who was very attentive, but not overbearing. Due to the high volume of customers though, service was a little slow at times.
Food: 9
One of the best meals I’ve had in DC. Presentation was simple, which fit in with the restaurant’s image of providing pure, unadulterated, fresh ingredients.
Thursday, August 13, 2009
"Feeding the soul of the city"
I started volunteering at DC Central Kitchen a few months ago, which is an awesome organization. The kitchen, which was started on January 20, 1989, follows a great philosophy of not wasting a single thing, be it food, money or talent. They run several programs, including a community kitchen which makes 4,500 meals per day. And they run a Culinary Job Training Program, which provides professional culinary training for staff members who were once homeless themselves.
Back in February, I made a slideshow for one of my classes about some of the staff that works there. This is a great organization that doesn't just feed people, but uses culinary training and food to change people's lives.
Hat tip to my boyfriend, Eshawn, who posted about my slideshow earlier on his blog, Second Rain.
Back in February, I made a slideshow for one of my classes about some of the staff that works there. This is a great organization that doesn't just feed people, but uses culinary training and food to change people's lives.
Hat tip to my boyfriend, Eshawn, who posted about my slideshow earlier on his blog, Second Rain.
First Post
Greetings and welcome to my blog, Bon Appetit Foodie.
For a while now I’ve been dreaming of a way to combine my love for food and my love for writing in some way. I’ve spent days in my cubicle salivating over new recipes and wondering if I could someday work somewhere where I could do something that involved food, and didn’t necessarily require me cooking it all.
And so from there, the idea for this blog was born. Not entirely unique, but until I get picked up by The Food Network or the Travel Channel (which would be the perfect combination of food, a little writing and a little acting and theatrics, oh my!), I have resorted to create this blog.
Food is something I know a thing or two about. I have been extremely fortunate and blessed to have eaten in some of the best restaurants across the world. And even though I'm only 21, I can cook up some pretty damn good dishes, and I know good food when I taste it. Simply put, I'm a foodie.
I like food for two reasons, the obvious being: good food tastes good. And the second reason is food brings people together. Often when I'm cooking and the news is on TV, my boyfriend and I will launch into one of our numerous political debates. But all cools down when the food heats up and we just sit down to enjoy a really good meal. Cooking is both creative and exciting to me, and so this blog will be an opportunity for me to talk about all things food.
So enjoy this blog and happy eating!
For a while now I’ve been dreaming of a way to combine my love for food and my love for writing in some way. I’ve spent days in my cubicle salivating over new recipes and wondering if I could someday work somewhere where I could do something that involved food, and didn’t necessarily require me cooking it all.
And so from there, the idea for this blog was born. Not entirely unique, but until I get picked up by The Food Network or the Travel Channel (which would be the perfect combination of food, a little writing and a little acting and theatrics, oh my!), I have resorted to create this blog.
Food is something I know a thing or two about. I have been extremely fortunate and blessed to have eaten in some of the best restaurants across the world. And even though I'm only 21, I can cook up some pretty damn good dishes, and I know good food when I taste it. Simply put, I'm a foodie.
I like food for two reasons, the obvious being: good food tastes good. And the second reason is food brings people together. Often when I'm cooking and the news is on TV, my boyfriend and I will launch into one of our numerous political debates. But all cools down when the food heats up and we just sit down to enjoy a really good meal. Cooking is both creative and exciting to me, and so this blog will be an opportunity for me to talk about all things food.
So enjoy this blog and happy eating!
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