Restaurant Review: Bourbon Steak (lunch at the bar)

I mean, who doesn’t want a 10 oz burger for lunch on a workday? 

The joy of these few days between Christmas and New Years is that you can take a longer lunch without batting an eye. 

I first heard about the Bourbon Steak lunch special a few months ago.   It took this long for me to go, but I’m glad that I did.

One of my favorite dining partners in town and I headed over to the Four Seasons in Georgetown around noon.  Straight through the lobby and to the bar, which was somewhat crowded with a crowd much older and fancier than we are…but we played the part.

We sat down and ordered our complimentary non-alcoholic beverage.  We knew from perusing the menu beforehand that truffle popcorn would be our appetizer.  It was amazing.  The popcorn was a little greasy due to the truffle oil but it was such a good flavor that we overlooked it.  Come on, we were about to chow down on burgers as big as our heads…what’s another couple hundred calories?

We munched on corn nuts and cashews while we looked at the menu, though we knew for sure what we would order.  The bartender knew just by looking at us.  So, two oak-fired prime steak burgers (retailing at $16) it was.   All part of the deal, and among our other choices, were a grass fed beef burger, a salmon burger, a vegetarian falafel burger, or a turkey burger.

The burgers were cooked to a medium perfection and accompanied with house made pickles, Cabot clothbound cheddar, and “secret sauce.”  The cheddar was sharp and somewhat pungent and worked well with the lean and juicy beef.  The 10 oz was a bit much for an average eater to consume in its entirety at lunch on a Monday, but my friend and I each made a valiant effort. 

The burgers came with your choice of greens (really?!), onion rings, or a trio of fries.  We ordered the rings and the fries and were not disappointed.  The onion rings were lightly battered, made with red onion and not the traditional yellow.  The rings were thin, the batter thick and not overly greasy (or, for that matter, greasy at all).  They came with a house made ketchup.  There were three different kinds of fries, each with its own condiment:  white cheddar with barbeque sauce, salt and pepper fries with ketchup, and sour cream and onion fries with a creme fraiche dipping sauce.  There was more than enough to share and, sadly, many fries left over.

We topped off our meal with the Bourbon brownie, a decadent end to an already decadent lunch.  The dessert came with several “bites” of gooey, fudgey brownie.  The bites were topped with a seemingly unsweetened whipped cream, which complemented the hurt your teeth sweetness of the brownies.  Along with the vanilla ice cream and the cocoa powder and chocolate sauce that adorned the dish, this was a dessert of epic proportions.  The best part was that it all came arranged in the shape of an exclamation point…kind of like a “YAY!  You’ve made it to the end of the meal and still have room for more!” 

Thanks to Metrocurean for the photo.

The burger, side, dessert, and drink rang in at $21.  Considering you probably pay that much if you buy all of those entities a la carte at an average restaurant, it was quite a deal for a Washingtonian Top 100 (#35).

 

Restaurant Review: VOLT

A place where gray meets brown in a fashionable manner.  Where everyone wears brown Chucks.  Where food is served synchronized and perfectly timed.  Where it’s okay to giggle and act like a 12 year old.  Where the bread basket is never ending (hello, bacon popover). 

Phenomenal.

Now, my friends often laugh at my superlative of “Top 5 Meal.”  I give it often enough that the Top 5 has grown to maybe 50.  But this meal?  Really was. 

This past weekend, five friends and I had the awesome privilege of dining at Chef Bryan Voltaggio’s VOLT in Frederick, Md.  You may know Bryan from such shows as, well, Top Chef.   When coming to our table the first time, the sommelier asked us how we heard about VOLT.  The six of us giggled.  And when the Chef himself actually came to the table, well, there was some more giggling.

When making our reservation months ago, we expressed interest in the tasting menu.  This meant that we got to eat in the kitchen.  The same kitchen where Chef and his talented staff cooked the food we devoured.  The same kitchen! 

The six course tasting menu ($95) had two options–the Kitchen Menu and a vegetarian option. 

We all started off with beverages.  I chose the Spicy Spark, a sparkling wine mixed with a jalapeno simple syrup.  The rim of the glass was dusted with almond and cinnamon.  The sweetness of the simple syrup helped downplay the spice of the jalapeno.  Mixed with the dry sparkling wine, it was an interesting and tasty combination.  Best left as a pre or post dinner cocktail and not a meal accompaniment, though. 

As we sat and watched Chef and his crew in the kitchen, we gawked at the menu in front of us.  Six delectable courses.  We couldn’t wait.  And, we didn’t have to.  Before we knew it, three servers swooped down on our table, placing in front of us a bonus course.  More like an amuse bouche, the tri colored macaroons were a sight to be seen.  One was filled with foie gras, one was a take on Caesar salad, and while I can’t recall what the third was, I can assure you it was delicious.  The exterior of the macaroons was similar to those meringue cookies that were ubiquitous at piano recitals.  You know the ones.  Biting into each of these, though, we were welcomed by a smooth, creamy treat. 

Our next course was another bonus:  lobster flan with caviar.  Fancy pants we definitely were.  It was an interesting dish that I can best describe as a creamy custard (think a little firmer than creme brulee, but savory not sweet) with lots and lots of chunks of lobster mixed in.  The lobster was tender and not rubbery.  And the caviar was the perfect touch of saltiness the dish needed.  (Note:  as a salt fiend, I am happy to give compliments to the Chef–I did not wince, once, because there was no salt on the table…not that I would’ve asked for it (I know better), but the fact I didn’t have to is pretty cool). 

And if that weren’t enough, we were brought  a morsel of falafel.  As a self-proclaimed expert in this genre of cuisine, I’d say that Chef Bryan has it down.  It had the right combination of spices and was a perfect texture–if done poorly, falafel can be dry and crumbly.  This was quite the opposite.

And now on to the menu items.  First on the list was the Yukon Gold potato soup.  The bowl came empty but for the bonus accoutrements, the brunt of which I don’t recall but there was definitely some crunchy pancetta in the mix.  What more could you ask for, really?  The servers meticulously poured the creamy soup into our bowls and we dove in.  The potatoes were pureed to a golden, creamy, liquid consistency.  The soup was so smooth and served at just the right temperature.  Had we not all quickly scarfed down our bread minutes before, I can assure you there would have been some serious dipping and plate mopping  going on.

Next up:  the Cherry Glen Farm goat cheese ravioli with butternut squash puree, sage brown butter, and sage foam.   If forced to choose my favorite course, I’d have to say this was mine (though my impeccably cleaned plate for each course would cause one to believe I liked them all equally).  I generally am not a fan of foam–I always order my lattes without it.  But on this?  It worked.  Much like Graham Elliot used a horseradish foam to highlight the taste of the beef in my deconstructed beef stroganoff several weeks ago, Chef Bryan Voltaggio used the sage foam–a slightly more pungent flavor–to highlight the delicate flavor of the butternut squash brown butter and the slightly stronger flavor of the goat cheese.  The ravioli itself was perfectly cooked–it was tender all around, not hard on the sides as ravioli can sometimes tend to be.  I could have eaten a full sized entree of this and called it a night.  Thank goodness I didn’t have to.

Next up were the pint sized Nantucket Bay scallops.  I don’t like scallops, but I probably could’ve fooled anyone who saw me take that plate down.  These succulent scallops were served with black forbidden rice, cardamom spiced carrots, shiitake mushrooms, lemongrass, and coconut.  The pairing of the flavors had an obviously Asian twist that worked well.  The lemongrass and coconut helped to tame the stronger cardamom. 

Pork belly.  Pork belly.  Pork belly.  Need I really say more?  Cholesterol be damned, this made my heart happy.  Served atop cannelini beans (whose blandness helped cut down the salty from the pork belly) and with a side of crispy petite red ribbon sorrel (think thin circle of bacon) and moutarda, this was a true treat.  The sauce was a sweet complement to the salty fatness of the overall dish.  Definitely not for those who are watching their fat or caloric intake.  Which is why it was so damn good.

Our final savory course was the piece de resistance for many of my dining companions:  the Wagyu beef culotte.  Wagyu beef is suddenly the be all end all of beef, taking over the throne from Kobe (Kobe is Wagyu, but Wagyu is not always Kobe–you know the whole square and rectangle conundrum).  This beef proved why.  It was cooked to a perfect medium rare (again, not for the faint of heart) and accompanied by ratte potatoes, golden raisins, dragon carrots, and glazed Tokyo turnips.  The turnips were the only thing I was served that I did not eat.   I wish I knew what he put in those potatoes but maybe that’s a secret he should keep, as I would make them ALL THE TIME and then get sick of them.  An interesting garnish on the plate was a garlic transparency…it was just a clear square that, when you bit into it, made you glad you weren’t a vampire. 

And now, on to dessert.  It was called Textures of Chocolate and included a white chocolate ganache, milk chocolate ice cream, chocolate caramel.  There was some kind of chocolate wafer served along with it, as well–it tasted a bit burnt but that flavor went so well with the caramel (if you were innovative enough to dip it, as I obviously was).  The whole thing was dusted with a light cocoa. 

And if that weren’t enough, we ordered a cheese plate.  Make that two.  There were four types of cheese on each plate.  Served with whole wheat walnut toast, the cheese selection had something for everyone–there was bland, there was hard, there was creamy, and there was stinky. 

Just as we thought we were winding down, one last course appeared before us.  Compliments of the maitre d’ and as a thanks for joining them for dinner, we had an assortment of house made, mini ice cream sandwiches (think Chipwich–but better).  As a thanks for allowing us to join them for dinner, we ate the three different varieties–oatmeal raisin with coconut ice cream, chocolate chip with chocolate ice cream, and white chocolate chip with vanilla ice cream. 

So, let’s recap:  six courses ($95) with an optional wine pairing (for an extra $45).  A regular or vegetarian course option (there was some molecular gastronomy going on with the vegetarian options).  Extreme willingness to sub in or out from the menus, based on preference and/or dietary restrictions.  Three bonus “tastes” from the kitchen.  Perfectly synchronized serving of all dishes, with a knowledgeable server letting us know what was in front of us.  Friendly staff who took the time to chat and socialize–not a cranky pants in the group.  Amazing view of the kitchen and all the action.  Mellow yet sophisticated atmosphere.  

Top.  Five.  Meal. 

PS we were sent home with a cranberry orange muffin so that we could prolong our fabulous dining experience.

Restaurant Review: Graham Elliot (Chicago)

We could’ve stopped with the popcorn.  The super delicious, parmesan and black pepper topped truffle oil popcorn that just kept appearing in a basket at our table.  I mean, stop it already.

And that was just the beginning.

I spent the weekend in Chicago with two of my very favorite friends in the world.  On Saturday night, in keeping with our “we’re fancy” theme of the day, we had dinner at Graham Elliot (he appeared on episode two of Top Chef Masters but was eliminated).   We arrived at the restaurant and were immediately seated.  We walked through the dimly lit, trendily decorated restaurant and were seated in what appeared to be the wine room…I say this only because the back wall was just a huge wine rack.  

Our waitress arrived soon after we sat down, taking our cocktail order and offering us very informed descriptions of the nightly specials and answering all of our questions (pisco, in case you are wondering, is a  South American liquor distilled from grapes and developed by Spanish settlers in the sixteenth century).  Turns out Graham Elliot likes to change up the menu often and to use seasonal, fresh ingredients.  Thus, the menu had a cornucopia of pumpkin and squash and other warm and friendly autumnal foods.

Before leaving and letting us pore over our menus, our waitress mentioned that the Chef was trying out a new amuse bouche–foie gras lollipops dipped in orange Pop Rocks.  Yes, you read that correctly.  How could someone pass up a Foie-lipop?  I couldn’t.  And let me tell you.  The foie gras was absolutely amazing–smooth and buttery and without that pungency I often find when sampling dishes of the organ meat variety.  And the odd combination of the orange flavor and the popping sensation was a true experience.  The orange was subtle and complemented the foie.  And the popping was just fun and laughable.  Though one of my fellow diners abstained from trying the “meat lollipop,” the other tasted it and enjoyed it, despite her apprehension.  While it was delicious, it was much too rich and maybe a little too interesting to eat in its entirety.  But I’m so glad that I tried it. 

It did not take us long to decide on our meals.  As a shared appetizer, we ordered the cheddar risotto.  The risotto was cooked perfectly–firm without being crunchy yet also soft without being gummy.  The risotto was made with Wisconsin cheddar, chunks of Granny Smith apples, Pabst glazed pearl onions, and crispy prosciutto.  And the piece de resistance?  It was topped with Cheez Its.  While the concept of the dish was unique and, we decided, had a lot of potential, the prosciutto overpowered the cheesy goodness of the dish.  I know, everyone loves prosciutto, but in this case, there may have just been too much.  In the end, we felt there were too many components that just didn’t seem to come together as coherently as we had hoped. 

For my personal appetizer, I ordered the sweet potato bisque, an obviously seasonal choice but a good one for the cold, Chicago night we had just come in from.  The waiter set the bowl in front of me, empty but for the chipotle jam (SPICY!), garlic marshmallow (you heard me), dollops of lime creme fraiche, and the myriad corn nuts.  He then proceeded to pour on top of all that goodness the bisque.  It was a rich combination.  Taking a little bit of every component into each bite was definitely the way to go–the garlic marshmallow melted into the bland (but not in a bad way) bisque, providing a sweet bit of a kick to the warm flavor of the sweet potato.  Add to that the spiciness of the chipotle jam, the fresh citrus from the lime, and the crunch of the corn nuts and you’ve got yourself an unforgettable soup experience.

My companions had the beet salad…it was a sight to be seen.  Everything we ordered was presented in such a way that we hesitated (okay, for maybe a second) before breaking into the absolute artwork put in front of us.  This particular dish was comprised of roasted baby beets, hazelnut clusters (think about the clusters from Honey Bunches of Oats but substitute oats with ground hazelnuts), little balls of peppery goat cheese, micro arugula, pickled pears, and horseradish froth.  Yes, friends, the whole dish came covered in horseradish flavored foam.  Both of my friends greatly enjoyed the combination of flavors and agreed it was a great, light [second] start to the meal (or, I guess, third if you count the popcorn).

On to the main courses.  Each of my companions ordered fish–one the Arctic char (brussels sprouts, turnip confit, mustard caviar, and cider bubbles), the other the seared Atlantic cod (smoked clams, brandade beignets (!!!), blistered corn, pancetta persillade).  The fish on both plates was cooked to perfection.  Each dish had such interesting components to it–the beignets were made not from dough, as you would expect, but from mashed potatoes; and the mustard caviar was an interesting and successful attempt to make a powerful flavor option look like a more pretentious add-on. 

The “home run of the night,” however, was my selection:  the Wagyu beef stroganoff.  Now, I’ve been quite interested in the concept of food deconstruction since the Voltaggio brothers appeared on Top Chef this season.  While it totally fascinates me, this approach to cooking also completely confuses me.  Sometimes, I just don’t get it.  Not the case here.  The dish was beyond fabulous–in presentation, in concept, in execution, in taste.  The beef was melt in your mouth perfect.  It sat, in thinly sliced medallions, over a puree of thinly spread forest mushrooms (think the consistency of pate).  It was accompanied by two mounds of peppered spaetzle that were of lukewarm temperature (but it worked) and had a slight sweet hint to them (it kind of reminded me of the flavor of traditional, sweet, macaroni salad–the kind you can buy by the bucket load in the deli section at the grocery store).  The plate was finished off with two dollops of warm creme fraiche.  Each “piece” of the dish separately was a flavor dream come true.  But, put all together on one forkful, you tasted the ultimate result of beef stroganoff (albeit definitely less rich and much fresher tasting than that with which you are probably familiar).  Had I had double the portion that was put in front of me, I would have easily devoured it…and been more willing to share more of it with the gals.

We couldn’t leave without some dessert.  We ordered two:  the blood orange dreamsicle was another deconstructed creation.  The “citrus supremes” were small, gelatinous, orange cubes–they reminded me (in both taste and texture) of a jello mold my mom used to make that had cool whip mixed into it.  Anyway, it was good but not OTT to die for.  And, honestly, the crunchy meringue that came on the side was just a little weird.  Our second choice was the pumpkin pound cake.  The dish had four small cubes of pound cake, candied ginger, cinnamon stick, and pieces of pie crust and whipped cream.  I’m not sure why the Chef added the pie crust to the presentation but, bravo.  It was my favorite part of the dish.  The ginger was very strong and totally overpowered the rest of the dessert, if you allowed it to.  All in all, the desserts were my least favorite part of the meal. 

So there you have it…my first travelling review.  If you’re ever in Chicago, I highly recommend making a reservation and heading over to GE.  The amusement you’ll get just from reading through the menu and marvelling at the Chef’s creativity is enough.  And, you can only eat so many pieces of deep dish pizza (in my case, two at Gino’s East.  YUM.), Chicago Dogs (just one at the airport, but it was worth the wait),  or bags of cheddar and caramel Garrett’s popcorn (my fingers were orange for days).  

(And sorry about the quality of the pictures–I know they’re worse than usual…I didn’t want to draw attention with the flash…but go to the website to see pics, if you want).

Restaurant Review: Il Fornaio

Hello and welcome back, everyone! 

So last night we celebrated CEBM‘s impending foray into her fourth decade with a besties birthday dinner at Il Fornaio at Reston Town Center (RTC).  Generally, I try not to do reviews of places that are chains (but not in a Chili’s/Applebees kind of way), but I am going to overlook that rule today because (1) I actually have pictures to share and (2) we need to talk about their Happy Hour (even though it feels like I’m telling this big secret that I really shouldn’t share).  

So, Hands, BS, CEBM, and I got to the restaurant just as HH was ending…or so we were told.  Luckily for us, the 6:30 end time was a sham.  The buffet table of delicious appetizers remained out and replenished until we sat down at our table some time around 7:00.  Now, if for nothing else, you must go to Il Fornaio for the HH snacks.  Fried calamari?  Check.  Margherita pizza?  Check.  Mini meatballs?  Check.  Cheese and fruit platter?  Check.  All for the low cost of $0.  Yes, you heard me.  $0.  

The drink specials were not really advertised.  I find that most places have table tents or the like with the various HH offerings.  Here at Il Fornaio, you have to ask the bartender.   As I did not have wine (I focus on food, people), I am not 100% certain what the specials were…but I am pretty sure there were four types of wine from which to choose and they were $5 a glass.  There was also one for $2.50 that started with a P.  That’s all I’ve got.

Now, on to the real food.  By this time, LKB has joined us and our fivesome is complete.  Most of us, except for BS, who orders the Caesar salad (and, yes, it does, in fact, come in a side salad size.  And, even if it did not, customer service kind of requires that you accomodate the request…because you obviously have (a) smaller plates and (b) all the ingredients) decide to try the soup du jour–Butternut Squash.  While ’tis not the season for such a rich, orange delicacy, the squash was a prominent feature on the menu.  Those of us who partook (is that a word??) in the soup were not disappointed…it was very thick and creamy.  The shavings of fresh parmesan on top were plentiful and melded well with the rich flavors of the soup.  For me, while the soup was tasty, it was also a bit bland.  I used a good amount of [clumpy, clumpy] salt to enhance the taste.  One thing I noticed, perhaps because I am not a fan, was the hint of rosemary.  I did not think a soup such as this was an appropriate place to showcase this most vile herb, but it was subtle enough that it wasn’t overpowering.  Of course, if you have an aversion to it, you’re going to taste it more than others (my “others” didn’t taste it at all).

Our entree choices weren’t really all that diverse, either.  Three of the five of us ordered the risotto special…it came with crab meat, shrimp, and asparagus.  And some sauce that made it yellow.  (Note:  I now realize that I should’ve been aware (because I’m not that dumb) that the yellow was saffron.  I also know it is the most expensive spice on Earth.  Thanks for sharing yours with us, Il Fornaio).  The risotto was cooked to the right consistency and wasn’t sticky, mushy, or overly al dente.  Very few leftovers made their way home. 

Our two “different” entrees were the butternut squash ravioli and the tagliatelle with bolognese sauce.  The ravioli came accompanied with a sweet marinara sauce and crispy sprigs of sage.  Upon placing it on the table, the waiter made sure to tell LKB that the sage was not for decorating purposes, as would be parsley, but was rather an edible garnish.  He told her to take a bite of ravioli with a slurp of sauce and a piece of the sage in order to get an ultimate taste explosion.   Not sure how I feel about being told how to eat my meal, but it was nice to have a waiter who knew–or gave the impression of knowing–what he was talking about.

My tagliatelle was tasty.  The ratio of sauce to pasta was perfect, something that is difficult when both the sauce and the pasta are of such distinct textures and are both quite heavy.  With a sprinkling of freshly grated parmesan, this was a delicious and unregretful choice.  Again, though, the selection, at least for my taste, needed a little help from my salt shaker. 

The waiter, knowing it was CEBM’s birthday (kind of) was kind enough to bring out a special dessert for her.  I present to you, the birthday tiramisu:

 Or what was left of it.

I have finally found it…

…it being a cupcake that has both delicious, non-overpowering icing and a deliciously moist cake. 

Where, pray tell, did I find this fabulous, perfectly delectable, surprisingly delicious, morsel of goodness?  I am wondering if I should give away the secret…

Ok, fine.  Here:  Buzz Bakery, in Alexandria (thank you, Renea and Graham!). 

I present to you Buzz’s cupcake of the month:

Thanks to Metrocurean.

Yes, that’s bacon on top.  And bacon crumbled into the peanut butter icing.  That tops the perfectly baked (I cannot emphasize this enough) devil’s food cupcake (and I don’t care that it tasted like Betty Crocker straight from the box.  If it was that, kudos to the baker who baked it to perfection.  If it was, actually, from scratch and still tasted like that, then kudos to the baker who baked it to perfection). 

I mean, come on.  I know it sounds disgusting.  But that combination was so interesting and such a surprise to your tastebuds that you have no reason but to just revel in its authenticity and uniqueness.   And the flavor.  By God, the flavor.  If a peanut butter and bacon sandwich is good enough for Elvis, a chocolate cupcake with peanut butter and bacon icing is good enough for me.  You like the mixing of savory and sweet (think chocolate covered pretzels, for example)?  Then this is the cupcake for you.  The peanut butter icing, by virtue of its main component, was not too sugary to begin with–which is good, since the cake part took the cake (haha) in the sweet category.  Thus, when you mixed in the bacon it just added a subtlety to the icing.  Don’t get me wrong, the taste of bacon was quite obvious (and happily shocking) but it melded so well with the minimalist peanut butter icing and the cake.  And then on top of the cake in just the right proportion…heaven.

Now, I know Elvis had banana on that sandwich, too.  Josh Short, the baker extraordinaire at Buzz, smartly left that ingredient out.  To include it would have been overkill.  Ha, I’m assuming he even considered including it.  I’d never try to put thoughts into the head of such a phenomenal and creative baker.

Those who know me know I have a slight obsession with the cupcake.  And, I’d like to just throw it out there–while I have a public forum–that I enjoyed a good cupcake well before cupcakeries began popping up on every corner.  Right next to Starbucks.  That being said, I enjoy travelling about town, stopping in on bakeries and the like, trying out their attempts at the individual sized cake.  Because, essentially, what is a cupcake but that?

Anyway, my friend Whitney (a fellow individual min-cake connoisseur) and I sampled a couple (ok, more than a couple) such creations on a recent trip to Georgetown a few weekends ago.  I meant to write a battle of the cupcakes review.   I really did.  But, now, after indulging in this gem today, I think that there is an actual war that is raging in the cupcake world. 

Whitney and I had our first cupcake at Baked and Wired.  We chose and shared a Red Velvet, as that is a favorite of us both.  To say this cupcake was unremarkable would be a compliment.  The cupcake was the opposite of indulgent, and even more the opposite of delicious.   So opposite, in fact, that we each took one bite and decided to share it with the trash receptacle.  The cream cheese frosting was so dense and so sweet that one would wonder if there was any sugar left in the bakery.  There was not even a tinge of the tartness you expect to savor in a cream cheese frosting (and, granted, the ratio of butter to sugar to cream cheese is a difficult one to master.  But, if you’re going to open a bakery?  That is “known” for its cupcakes?  I’d suggest you perfect that one.  Just sayin’.).   Add to that that the cake was dry beyond belief.  It crumbled into teeny, tiny crumbs.  This is an attribute a good cupcake should never possess.  We left Baked and Wired $3 poorer yet hopeful that our next spot would relegate success.

Several hours later we found ourselves standing in line (one that went halfway down the block, in fact) in 90+ degree heat awaiting the nirvana that many claim is Georgetown Cupcake.  Now, our bakers at GC have been featured on the Today Show and on both Rachael Ray and Martha Stewart’s shows.  Owen Wilson has even been known to stop by when he’s in town.  And for good reason.  Their cupcakes are, undoubtedly, tasty.  But, they’re also inconsistent.  I say this because, in my experience, you can go and get the same cupcake three days in a row and it will never taste as it did the day before.  Similar, yes.  But never the same cake texture or flavor consistency.  At least in my experience.

 On this trip, we sampled many flavors of cupcakes, each purchasing six (for ourselves and others, of course).  My mom, who is quite opinionated about food of the sweet variety, claimed that the cupcakes she had (lemon with raspberry icing and vanilla with chocolate icing) were both “very good.”  She made note that the icing was not too sweet and not of an overwhelming amount (as that, for instance, of Cake Love (whose website is as underwhelming as its desserts) or Crumbs) and that the cake was “not dry.”  Usually, she aptly stated, it’s either a great cupcake and horrible icing or an awful cake and fantastic icing.  This, while not great and fantastic, was at least even across the board as good.  Good cake, good icing.  This makes for a good cupcake. 

But, unlike the one I had today at Buzz, the GC cupcakes were not great.   The red velvet, per Whitney, was just cake dyed red (or so it seemed) 

Thanks to U Street Girl's blog for this photo.

and did not have the German Chocolate flavor she was expecting (she did say that the version I make myself at home is a million times better.  That’s because I add pureed chocolate chips and cream cheese to the batter.  Sometimes, if I’m feeling extra risky, I throw in a dollop of sour cream.  But enough about that…).  GC’s cream cheese icing was leaps and bounds better than that of Baked and Wired but, again, nothing special.  The chocolate cupcake with chocolate frosting and chocolate sprinkles passed the taste test of my two year old pal, William.  He and his parents enjoyed the vanilla on vanilla, the aforementioned chocolate cubed, the red velvet, and the vanilla with chocolate icing.  While they enjoyed them and thanked me for bringing them, not one of them even mentioned how delicious they were until I asked.  I figure, if they were great, I would’ve heard about it immediately.   I will say that, despite the long line full of anxious anticipation, the staff at GC really knows how to get a line moving.  They are very efficient and kind.  They do not seem, either, to make mistakes.  Also, the menu is quite eclectic and the “special” cupcakes change with the season.  Despite the inconsistency, I look forward to stopping by in the fall for a pumpkin spice cupcake.

Since I mentioned them above, I should pay respect to Warren Brown and Cake Love and what, until a few years ago, was the be all end all of cupcakes in this area.  I have given Mr. Brown and his creations three chances…the last of which, actually, was yesterday, when I chose a vanilla cupcake with chocolate icing over a DQ Blizzard.  Bad move.  For the third time, I was disappointed.  With the flavor, with the texture…with everything.  Including the service.  I happened to go to the location that was in the mall.  The employees were rude and hyperactive teenagers who were more interested in acting crazy and loud and–I’m gonna say it–under the influence and who were more interested in talking about hoodies and Forever 21 than they were with even pretending I (and three other people) was in line.  It left a bad taste in my mouth before the cupcake even had a chance to.  Which it did.  No more Cake Love for me.

So, friends, there you have it.  My search for the perfect cupcake, though, is far from over.  I still have many cupcake joints to try in this great city of ours.  And I look forward to doing so.  But at least, now, there is some competition.  Competing with badness and mediocrity is boring.  The rest of these places have their work cut out for them and my tastebuds anxiously anticipate the challenge.  Let the battle of the cupcakes continue.

Restaurant Review: Chef Geoff’s (Tysons)

To celebrate my mom’s birthday yesterday, the gang headed out to the “new” Chef Geoff’s location in Tysons (where Colvin Run Tavern used to be).  I can’t say that it was the best birthday dinner ever…in fact, for the most part, we probably should’ve taken her up on her offer to cook her own birthday dinner.

The place was jumpin’.  The bar was super crowded with a young to mid-age crowd.  Standing room only, in fact.  CG has some great happy hour specials…like $5.95 burgers and $8.95 pizza .  They also have $7.95 Super Mugs (33.8 oz), $2.95 Long Necks,  and $5.95 Estrella Wines Daily at the Bar from 3 until 7 pm.  Happy Hour goes all night on Monday and Tuesday.  Note:  much to my brother’s pleasure, they have PBR in a can for $2.95.

It will be at this point that I admit this was my second visit to this CG location (and my third or fourth overall).  I haven’t been overly impressed either time.  In fact, on my last visit, the highlights were the truffle parmesan popcorn (thus confirming, in my own head, my theory that popcorn is the new trendy foodie appetizer, soon to take over for the deviled egg) and the Oreo ice cream I had for dessert.  Everything I had in between was mediocre at best. 

Back to birthday dinner.

So we sit down and look over the pretty extensive menu.   My brother’s eyes immediately fall upon the duck corn dog appetizer (served with purple mustard).  Why not?  We decide to get an order of those and an order of the tuna sashimi Napoleon with wasabi aoili (which I had sampled on my last visit).  The tuna was fantastic when I had it before; it melted in your mouth.  The wasabi aoili was not nearly as overpowering as it sounded.  In fact, the overall flavor of the dish was sweetness.  It was truly delicious.  Too bad, this time around, the kitchen messed up and never brought us our appetizers.  No corn dogs or tuna for this group.  (Note:  I always find it interesting when the waiter/waitress thinks they’re doing you a favor when they say, after you do not get something you order, that they will make sure it’s not on the bill.  Really?  Thanks.)

Let’s take a moment to discuss the bread basket–usually one of my favorite parts of the meal.  This bread was nothing spectacular.  It was undercooked on the inside yet managed to have a tasty crusty crust.  The bread at CG is served not with butter (shameful!) but with a roasted red pepper dip concoction that is very low on flavor.  Even with a generous sprinkling of salt, it was still a bit bland.

On to dinner.  My brother ordered what was perhaps the best dinner choice on the menu:  the pork chop with blackberry compote.  He was a bit apprehensive about the blackberry part of it, not wanting to mix in fruit with his pig.  He was going to get it with a chimichurri sauce before we advised him that chimichurri goes better with a red meat than a double cut pork chop (because, as we all know, pork is the other white meat).  He agreed and thank goodness he did.  The pork chop came out thick and juicy–really, it was cooked to perfection.  It melted in your mouth (and I know, because he was nice enough to share a bite).  The blackberry compote was not as daunting as it originally sounded; the sweetness was not overwhelming and contributed nicely to the flavor palette of his dish.  One thing to note:  there were no side dishes that came along with this $21.95 entree. 

Christine ordered the Sonoran fish tacos, which were a special.  They came on mini tortillas and were decked out in corn salsa and slaw. They were accompanied by sour cream and guacamole and, the piece de resistance:  fried plantains.  Except they were resistable to her, so she passed them along to the birthday girl who seemed to enjoy their blandness.  

My dad ordered a burger.  My uncle ordered a burger.  The birthday girl ordered a burger.  My grandmother ordered a burger.  Guess what I ordered…ha, guess the apple doesn’t fall far from the tree.   The burgers all came out to specifications.  And while there was nothing really to complain about, there was also nothing really to brag about, either.  I’ve had good burgers (hello, Mortons) and I’ve had bad ones and I’ve had many that fall in between.  This was one of those burgers.  I would have enjoyed it more if the pecorino cheese were not grated to the point of being powdery (think Kraft parmesan in the green container).   For me, the oddest thing was the shape of the burger.  Instead of being patty like (and I know, from hours of Food Network, how to make the perfect patty), it was a ball.  It was round rather than flat.  This made it difficult to bite into and a bit cumbersome to keep between the bun without losing toppings. 

The burgers came with your choice of salad, french fries, or sweet potato fries.  For a $2 upcharge, you could get tator tots.  This was a no brainer for me.   My plate was placed before me and I saw eight tator tots.  Eight.  Even a five year old can eat more than eight.  Compared to the pile of regular fries that everyone else got on their plates, I was a bit disappointed.  This couldn’t possibly be a normal sized order.  Had I tasted the tots before I got myself all disappointed, I could have averted these feelings.  Ore Ida wins over CG tots any day (though the green chili aoili was flavorful and a good dipping sauce for the regular fries, as I soon discovered).   My side of carbs were thickly shredded potatoes in a tot form.  Biting into them, I was met with a dense mess of seemingly congealed potato.  With a smoky taste–the secret ingredient, we determined, was liquid smoke.  And no one was appreciative.  Instead of adding an interesting flavor and a new take on the traditional tot, this just added to my sadness.  I should’ve gotten the sweet potato fries.  Thankfully, we ordered a side of those for the table.  They were delectable and perhaps the second best thing we ordered.  They were thick cut and full of flavor.  They came with ketchup as a dipping option but were tasty unadorned.

We opted out of dessert, as I had made one of my mom’s favorites and went back to my house for that.  Even though I know that the desserts at CG are quite delicious.  But maybe not as good as this pie.  I mean, really? 

All in all, CG appears to be best for drinks and apps.  Go out, have a strawberry mojito or a Palmer in the Weeds, get some corn dogs or popcorn, and then come over to my house for homemade burgers and Ore Rida tator tots.  You won’t be disappointed.

Restaurant Review: Counter Burger

Finally, after months of walking by the empty shell of the restaurant it was about to become, Counter Burger at Reston Town Center (RTC for those in the know) is open for business! 

Last Friday I “had some shopping to do” and had heard that this long anticipated restaurant had opened its doors to the public.  Thus, I recruited my friend and dining partner, Erin, to join me on a shopping and dining excursion.  We were not disappointed.

First things first:  the name.  I’m not really certain if it’s called The Counter Burger because they have a huge, soda shop like counter in the middle of the restaurant or because it is unlike (haha, counter to) any other burger place around.  Both would fit the bill, here. 

Upon entering its doors, you’re immediately taken aback by its bright and shiny interior.  The place is very welcoming, in a retro yet non-retro kind of way.  Lady Gaga, Justin Timberlake, and old school Madonna sing to you as you accept your clipboard from the hostess and step back to read about your options.  The music was definitely upbeat and dance worthy.

According to the website, there are over 312,120 different burger combinations.  An eighth grade math teacher could totally use this joint to teach permutations (wow, look how I pulled that out of nowhere).  The best thing about this place (aside from the sweet potato fries–to be discussed later) is that there are choices.  Lots and lots of them.  So many that, for a moment, you may become overwhelmed. 

But then you get over it, because their ordering process is so…ordered.  It is just one big checklist, handed to you on a clipboard and with a cute little putt putt golf type pencil.  The first thing you pick is your protein (as a fan of Top Chef, I appreciated them calling it this).  Your choices are between beef, turkey, veggie, or grilled chicken (I, personally, wouldn’t consider a veggie burger a protein, but no one asked me). 

Next, you pick a cheese–they have a lot of “different” choices, such as horseradish cheddar (which they were out of), gruyere, feta, goat cheese, and the traditional American and Swiss. 

After you get your cheese on, you have a choice of up to four  included toppings.  These include everything from sprouts and sliced carrot to olives to roasted corn and black bean salsa to hard boiled eggs.  If you’re a burger purist, there’s also lettuce and tomato and red onion.  The choices, though, are astounding, and to choose four things that actually all went together (as opposed to, “oooh, that would be cool on a burger”) was more difficult than you’d imagine.  From there you’re directed to the premium topping options–sauteed mushrooms, fried eggs, homemade guac…you get the picture.  These selections were an additional dollar each. 

Next, you move to your sauces.  If you think you had hard choices before, think again.  Hard not only because there were so many options (ginger soy glaze, mayo, peanut sauce, Southwest Casesar, red relish, spicy sour cream…) but, also, because you had to make sure your choice “matched” all the other flavors you had already selected.  (One thing to note:  all sauces are served on the side “In case,” according to our waitress, “you end up not liking them.”) Erin and I both agreed that, as their restaurant consultants, we would have suggested starting with the sauce and then proceeding with the options backward.   But, alas…

Finally, FINALLY, you pick a bun–English muffin, hamburger bun, or honey wheat bun (there’s also an option, for the carb conscious, for a burger bowl).

Ok, so Erin and I went. To. Town.  I was more traditional in my choices.  I chose the 1/3 lb burger (beef, please!) on a regular hamburger bun (carbs be damned!).  I topped it with cheddar cheese, red onions, tomatoes, pickle slices, and lettuce.  My sauce choice was the country buttermilk ranch.  Ranch?  Yes, because I was a forward thinking consumer and knew that that flavor would blend well with what else was to come…the fries. 

But first, Erin’s burger!  After choosing the beef, Erin went non-traditional.  Her burger consisted of gruyere, sauteed mushrooms, sauteed onions, lettuce, and garlic aoili spread.  On a regular bun. 

Both burgers were fan-tastic.  Cooked to our liking (medium), they came out piled high with our toppings and were almost too big to manage.  Almost.  The bun was fresh and soft and embraced the meat and the toppings quite nicely (that’s one thing I can complain about with regard to Ray’s Hell Burger–their buns need help!).  There was just the right amount of toppings.  Erin and I both found, though, that after a while it was too much, so we opted to take one side of our bun off, which led us to think that maybe, maybe, next time we’d get the burger bowl. 

As our sides, we shared a half portion each of the onion strings (delicious!  Flaky and tender and bite size) and the regular fries (decent, but not spectacular).  These came accompanied by the buttermilk ranch (see how I just arrived at a taste junction?) and the sweet bbq sauce.  We also had a single size portion of the sweet potato fries, which came with a horseradish mayo.  Now, I know.  On the surface, this sounds like a disgusting combination.  But boy oh boy, I would be lying if I said it wasn’t the best part of the meal. 

And, because it’s important to me, I’ll have you know that Counter Burger serves Coca Cola products.  They also have milkshakes (the milkshake of the month was of the cherry pie variety).  We didn’t even venture to look at desserts (not because we were full, though, but because the gelato place next door just opened, too, and we didn’t want to be tempted). 

The service was excellent.  Our drinks were constantly refreshed, they got our order perfectly right, and the food was delicious.  For a place that had just opened three days prior to our visit, this was something we did not expect.  A spilled drink here, an overcooked burger there…but, fortunately, we had a perfect meal (except for the slight lapse in time between getting our meal and the arrival of the sweet potato fries).  I can’t wait to go back and try a different combination.  Maybe I’ll go in with the goal of coming up with the weirdest combination ever.  Or maybe I’ll just get a cheeseburger with L,T, M and call it a night. 

Restaurant Review: Georgia Brown’s

Ok, so, everyone is always raving about this place.  Talking about it like it’s the be all, end all of Southern cuisine.  Well, my friends, I’m here to tell you that it’s not.

In fact, it was quite a disappointment.  You wouldn’t expect this, considering the constant accolades you hear about this downtown restaurant.   I actually had dinner there several years ago with my friend Ms. Spark and didn’t love it then, either.   But, being the fair person that I am, I decided to give it another chance.   And, duh, we were on G and say “name a G restaurant” to anyone in this area and, undoubtedly, they’ll say “OOOH OOOH OOOH, Georgia Brown’s!”

Well, I wish they hadn’t.  While the food wasn’t horrible, the service and overall “feel” of the night left much to be desired.  I guess, though, I will talk about the food (and drink!) first.

We all started with a drink of the alcoholic variety.  I had the “Muddy Waters,” which was fresh squeezed lemonade, raspberry vodka, and Bacardi Limon…with a mint leaf floating along the top.  The delicate pink drink filled the martini glass to the rim and resembled a Cosmo…but tasted much better.  One of my companions had a white sangria, which was a little sweeter than she expected.  The glass was filled with ice and pieces of fruit, obviously limiting the amount of liquid served.   The last cocktail was one that had a variety of summer fruit flavors mixed into it–some Peach Schnapps, some watermelon, and some lemonade.  This selection was cool and refreshing.  The wine list was not spectacular but had something for the two who chose that route.  Cocktails are all $11.

On to the appetizers.  Guess what we ordered.  Give up?  Come on…ok, I’ll tell you.  The deviled eggs, of course!  They were very mustardy, in my opinion, and the white part (is there a name for that?) was cold and rubbery.  Definitely the least delicious of all of the eggs we’ve had thus far.  They were topped with bacon (bonus!) and came sitting atop a pile of [cold] potatoes O’Brien.  An interesting combination but not a stellar selection on our part.  The fried green tomatoes or, perhaps, the appetizer sampler (fried green tomatoes, cornmeal-crusted catfish fingers, crispy chicken livers and bacon wrapped dates stuffed with blue cheese) may have provided us with a better introduction to the meal.

Speaking of introductions to the meal, I can’t forget to mention the bread basket.  That may have been the highlight for me.  The biscuits were hot and buttery and just the right amount of bland (you know what I’m talking about).  Along with the biscuits came what I will call cornbread sticks.  They, too, were served warm.  Both were perfect vessels for the creamy butter–it was soft and spreadable and had a hint of maple flavoring which was nice (and not as overpowering as the taste of honey in honey butter). 

Moving on to entrees…to be different, I ordered the garlic and herb marinated lamb with cauliflower parsnip mash, carrot ginger reduction, lamb glace and a house-made apple mint jelly.  What arrived in front of me was a big piece of lamb, covered in a pesto and reeking of cumin.  The side was wild rice riddled with raisins and pine nuts.  Um, excuse me, Mr. Waiter.  I don’t think this is what I ordered?  He looked at me a second and said, “Oh, yes, we don’t have that.  I should have told you that, I apologize.”  I ended up ordering the sweet tea marinated fried chicken (with mashed potatoes and collard greens), which is what I ordered the last time I was there.   The chicken was cooked well and not dry and you could taste the sweetness (though very slight) of the sweet tea.  It was not bad, but Popeye’s would have been just as good. 

Two of my dining partners ordered the Louisiana “Devil” Shrimp–tender Gulf shrimp stuffed with Georgia Brown’s crab cakes, served with sauteed spinach, macaroni and cheese, and a sweet and spicy chipotle sauce.  These diners were less persnickety than I and had nothing bad to say about their meals.  In fact, they took the leftovers home with every intention of enjoying the leftovers (while I, on the other hand, handed mine over to the person to my right and told her to take them home to her husband). 

I will digress a moment to talk about the macaroni and cheese because, of course, we ordered a side to share among us.  It was quite good–creamy and cheddary.  The elbow macaroni was a little soft but it worked with the texture of the cheese.  For the $5 side charge, you recieve a significant pile of macaroni and it was plenty for three of us to share.

The last two entrees that my tablemates tried were the gumbo and the peanut chicken.  The gumbo was your traditional conglomeration of shrimp, andouille sausage, crab, chicken, and duck with okra, celery, onions, peppers, and red rice.  A little something for everyone, don’t you think?  The rice was cooked well and the overall texture was not slimy or gummy, as gumbo can tend to be when not properly executed.   The peanut chicken came with smashed redskin potatoes, emerald shoe-peg corn and finished with a honey maple peanut sauce.   This diner continued with the peanut theme she inadvertently created and had the farmer’s market salad, a mixture of hand selected local greens, cucumbers, sweet corn, onions, tomatoes, spiced peanuts and goat cheese with a lemon vanilla vinaigrette.  Each of her selections were good, but nothing to write home about.

Side note:  several of my companions were a bit taken aback by the abundance of duck on the menu (unexpected option) and the fact that it is referred to as duckling.  As one friend said, “I do not need to know that it is a baby duck, do I?”

On to dessert.  Deviating from our usual post-entree gluttony (I admit, I am usually the one to goad the others into ordering too many desserts), we ordered one serving of the banana pudding.  It came served in a small mason jar.  The sides of the jar were lined with what seemed to be lady fingers.  I tasted no actual bananas (ie there was banana pudding but no actual fruit) and found it to mostly be soggy ladyfingers and a lot of whipped cream.  Again, nothing to write home about.

Mind you, by the time dessert came along, we had been sitting at the table for almost two hours.  When we finally got the waiter to give us the check, it was 10:00.  We already had our cards out and ready to pay.  He took them.  And disappeared.  For 25 minutes!!  We have no idea what took him so long or why it was so difficult to ring us up (by this time, the crowded restaurant had emptied by almost 50%).  We had the manager go back and see what was going on and he returned, saying “he’s doing something back there with your cards.”  Well, I hope not!  Finally, we got our receipts and were on our way.

All in all, I would not recommend Georgia Brown’s…the food wasn’t anything spectacular and the service was undeniably horrible.   I’m glad that I gave it a second chance, but Ms. Brown is not going to get a third one from this eater.  I realize that this opinion goes against the majority (based on popularity) but to those who disagree I challenge you to give good, solid reasons why this restaurant is one worth recommending.

Restaurant Review: Firefly

I am sure all you faithful followers out there are asking yourself this very important question:  does this girl do anything but eat and/or talk about food?  Fortunately, yes.  But, because I do love food and talking about it and reading about it and because I have a new penchant for writing about it, all of you out there who anxiously await my blog posts (oh, I know who you are) are lucky.

So last night I went out with three friends for what has become a monthly dinner date.  We decided, early on, that we were going to work our way around town while working our way through the alphabet.  And so, tonight, we went to our letter “F.”  F, friends, is for Firefly.

It may have been our best meal yet.

The atmosphere was pretty cool–there were “tree trunks” (I couldn’t tell if they were real or not) all over the dining area, with lanterns hanging from the branches.  To the right of the entrance was a cute little lounge area, with comfy looking couches and some small, round coffee tables.  The restaurant was a bit loud but so are we, so we were able to hold our own amongst the din of the crowd.  While we’re talking atmosphere, we’ll talk about the service–it was a bit lacking.  I’d say we were there a good ten minutes before we were even approached to take a drink order.  We didn’t mind, however, as we were in no hurry to get out of there.

We all had a drink to start off the night–even I did!  I tried a strawberry themed cocktail that isn’t on their online menu.  If I recall correctly, it was a combination of sparkling wine (not champagne–I know there’s a difference!), Ketel One Citroen vodka, some kind of strawberry flavor, and a basil lemonade.  The result was cool and refreshing and had me wishing for more than just the one champagne glass that I was given.  All cocktails were $12.50.  The wine list was extensive and those who had wine instead of cocktails were happy with the choices. 

On to the food!  We started with–surprise, surprise–the deviled eggs.  These were much better than the ones I had at Founding Farmers.  The filling was smooth and creamy and had a powerful (but not overpowering) smoky flavor.  Each half came topped with a delicious and fragrant garlic potato chip.  Three halves were $5–clearly not the deal we had at FF but a delicious treat nonetheless. 

The entrees were all amazing.  There was not a morsel of food left on our plates.  I had the chicken confit pot pie, a warm and soothing combination of maitake, English peas, pearl onion, and cauliflower puree.  It was topped with a warm and flaky rosemary biscuit.  I am usually not a fan of rosemary (in fact, I kinda hate it), but this was delicious.  The peas were a bit undercooked and crunchy, but it actually added a bit of texture to the creaminess of the filling. 

My companions had seared yellowfin tuna BLT with avocado on multigrain bread (and a dumb salad), braised lamb and fresh papparedelle pasta (made with lamp shoulder, ramps, and mascarpone), and the 8oz bistro steak (with garlic herb butter, au gratin potatoes and roasted cauliflower). 

Now, while all of this was a treat to our tastebuds, the star(s) of the meal came with dessert.  The three we chose were possibly–no joke–among the best desserts I’ve ever had (if not in my life than definitely throughout our “eat through the alphabet” endeavor).  Without really knowing what it was (but assuming that it was in the cobbler family), we chose the apple brown Betty.    It was buttery and sweet and caramel-y all at once.  The texture was not soggy, as I find bread pudding type desserts to typically be, with crisp apples that were just the right amount of tart.  The dessert came accompanied by fresh, homemade strawberry ice cream.  Our second choice was the red velvet cake.  It was topped with a cream cheese frosting and topped with chocolate pearls.  Now, none of us could decipher what these pearls were–small beads of chocolate with a surprising crunch.  The plate was lines with a delicious strawberry and cream glace.  Had the slice been three times as big, we still would have eaten every last morsel.  And, because two desserts for four people just possibly couldn’t be enough, we rounded out our choices with the Firefly sundae–a fudge brownie topped with [the most delicious, peanut buttery] peanut butter ice cream [any of us had every had], chocolate sauce, and whipped marshmallow cream.  Imagine a Reese’s peanut butter cup, turned into a cool, creamy ice cream but without the texture.  Got it?  Now dream about it until you can taste it yourself.  The brownie and other additions were just mere counterparts to the clear attraction of the plate. 

The last treat of the night came with our check–the bill is rolled up and put into a mason jar that has holes punched into its lid.  Get it?  That’s what you use to catch fireflies! 

Firefly is located at 1310 New Hampshire Avenue, NW.  And, beware:  you have to travel through a traffic circle to get there, if you’re coming from Virginia. 

ADDENDUM:  HOW COULD I FORGET THE SIDE OF MAC N CHEESE THAT WE SHARED?  I’ve said it before, I know, but it was by far the best I’ve had in quite a while.  While I sang the praises of the mac at FF, it did not even compare to the one we had last night.  Elbow macaroni, three cheeses, creamy and delicious with a nice, crisp, not overly thick bread crumb topping.   If you are paying attention, readers, you will beging to see a theme with my culinary selections–and, though I dine with different friends, we all tend to gravitate toward the same things…

Restaurant Review: Founding Farmers

Deviled eggs.   Shrimp.  Tall glasses of iced tea.  Sounds like summer, no?  Makes you think of sitting on a picnic bench, fireflies flitting around, smoke from the grill scenting the hot, summer air. 

Or, a delicious dinner at Founding Farmers, a new-ish dining venue on the DC restaurant scene.  

The restaurant, owned by a collection of family farmers (over 40,000, I believe the waitress told us?), is an eco-friendly hot spot in Foggy Bottom where “where barnyard chic meets industrial garage.”  You walk into the restaurant and are welcomed by warm, weathered wood accents, a baker’s rack lined with jars of corn on the cob, green beans, and other seasonal vegetables, and a friendly host staff.

Let’s talk about atmosphere first.  It’s loud.  Really loud.  This is due to the people.  And the music.  And, the night I was there (with two great pals), numerous (we counted at least four) broken dishes. 

Now, on to the food.  The menu is extensive.  More choices than your average restaurant but less than Cheesecake Factory (ew).   The appetizer list had more choices that we wanted than that we did not.  Our first choice was fried green tomatoes.  In true Southern fashion, these tomatoes were impeccably coated and fried; the coating was crisp and delicious and not overpowering in the least.  The tomatoes came accompanied by a smooth herbed goat cheese [that, had it been in a glass, I would have gladly drank] and a tartar sauce [eh].  As I told the manager when she stopped by to check on us, “you could’ve just given me the breading and the goat cheese and I would’ve been happy.”  I?  Am such a fat kid.

Our next selection was a no brainer:  the chef’s popcorn of the day.  Popcorn of the day!  How could you not?  Especially when it was $2!!  The flavor of the day was spicy barbecue.  Honestly, it could’ve come unflavored.  I tasted neither spice nor barbecue, and neither did either of my companions.  This did not, however, keep us from munching on it throughout the meal. It was definitely a different and playful option and one that seemed pretty popular. 

Our last appetizer was also a no-brainer–at least for two of us.  The deviled eggs!  We love deviled eggs!  There were two choices:  classic or combination (with Maine lobster, Gulf crab, and salmon).  As deviled egg purists, we went for the classic.  At $4 for eight halves, this was quite an appetizer deal.  They were tasty but not delicious like the deviled eggs at Jackson’s (where the secret ingredients, I have learned, are jicama and watermelon rind).   At FF, the filling had an unexpected twist of diced egg white.  While interesting, it just added to the bland of the selection.  We may have been better off ordering the Bacon Lollis (Candied bacon?  Yes, please!) or skillet corn bread (which looked to be rather popular, based on the tables surrounding us). 

On to the entrees.  No surprise, I continued with the Southern theme I started with my apps and beverage (sinfully sweet iced tea) and went with the pan fried chicken.  And waffles.  And macaroni and cheese.  And, if that weren’t enough, corn on the cob grilled with mayonaisse and parmesan cheese (a la Paula Deen).  My very large plate included a “creamer” of maple syrup and one of white gravy.  While the chicken was nothing to write home about, the mac and cheese was fantastic.  Rigatoni, coated in just the right amount of creamy cheddar cheese.  Al dente and the only thing on my plate I ate in its entirety.  The waffles, too, were amazing.  Drenched in butter, the Belgian waffle was fluffy yet crisp and something that all three of us sampled (and loved).  And, while the corn on the cob should have been delicious, considering the season, it was the least appetizing item on my plate.  The kernels were very small and without flavor and the addition of more fat and calories was just too much, considering all the rest of the flavors (and, we all know I’m generally not one to complain about such things).  The overall presentation, though, was delectable. 

One of my friends ordered the shrimp and grits.  The entree came with a generous portion of fresh shrimp atop a mini mountain of grits that, by the amount that remained on her plate, couldn’t have been that phenomenal.  They did not appear to be as creamy as the grits to which I am accustomed (or as the menu promised), but the rest of the plate made up for it.   The white Gulf shrimp were sauteed and in light sherry tomato broth and there were cherry tomato halves and other vegetables in the mix.

The last entree selection was the macaroni with beef ragu.  How could you go wrong with this?  Seriously, only by having eyes bigger than your stomach.  The portion was more than generous.  And, the ragu itself was not what any of us expected.  Instead of being made with ground beef, the beef was more of a brisket.  The homemade pasta was delicious and cooked to perfection.  The non-traditional sauce was definitely a pleasant surprise, filled with flavors such as cinnamon and cumin. 

And now, on to dessert!  The dessert menu was extensive as well.  While red velvet cake usually calls out my name (and, lbh, homemade cream cheese frosting screams it), the presence of yellow cake with chocolate frosting (my absolute favorite combination–a biracial cake, as my cousin Krissy likes to call it) left me no other option.  And what a good option it was.  The chocolate frosting was cream cheese based!  The tang of the icing combined fabulously with the “plain” flavor of the yellow butter cake.  Our larger than life slice came with homemade chocolate ice cream…which ended up in a brown pool of coldness on our plate.  The second dessert we tried was boring in the sense that it was vanilla ice cream but amazing in the sense that it was homemade and delicious.  Sometimes it’s the simple things that make us the happiest.

All in all, this was a fabulous dining experience.  Before we knew it, three hours and fifteen minutes had passed.  The food and the company were great and we all decided that we definitely need to go back–there were so many menu options left untasted.  Mark my words:  now that I’ve been there, Mr. President and his dining companions will make their way there shortly.  Especially since it’s just four blocks from their house.