Step into the doors of Brasserie Beck and it’s like you’ve hopped on board a train to Brussels.  White marble floors dotted with bistro-style tables and chairs, clocks that display the times of various countries across the world set the ambiance. Pass by the bustling open kitchen to watch the chefs prepare a multitude of delicious looking meals – smells wafting through the air – and you will likely have your inspiration for your meal.

If it’s a beer heaven you seek, you’ve come to the right place.  If it’s hearty and delicious Franco-Belgian fare you seek, you’ve come to the right place.

The Beer BOOK includes more than 100 Belgian brews, and many unique offerings you can’t find anywhere. Just this month, the current General Manager and Beer Sommelier here- Thor Cheston was knighted in Belgium as a part of the Knighthood of the Brewers’ Mash staff (Belgian brewers’ Guild) – one of the four knights of Belgian beer in DC!  The original beer sommelier of BBeck was also a knight (talk about a lineage!) To ensure the full experience – each beer here is presented in its own unique glass to enjoy the way it was intended to be by the brewmasters. If you’re not sure what to order, ask your knowledgeable wait staff, or step it up for a consult with the beer sommelier and he should be able to guide you through the menus.

I ordered what most of the happy-hour goers had in hand – the Bavik Lager with a creamy white head, and a ever so slight floral citrusy bouquet.  A safe beer I must confess – but very easy to pair with all courses of my meal brewed in the German pils style . My dining companion had the Equinox de Printemps which had a sweet malty flavor profile with a kick of maple flavor. Kind of a thicker beer, which helps to mask somewhat its 9.5% alcohol content!

Badass chef/owner Robert Wiedmaier – whips up delicious hearty uncompromisingly Belgian foods to go with some of these legendary Belgian beers.  In the words of my dining companion, “They sure don’t skimp on the flavor here!”

Moules Frites and Belgian beers were the primary draw for our dinner.  Our order of the chorizo and fennel variation did not disappoint.  Served in a creamy sauce speckled with hefty pieces of spicy chorizo and still crunchy fennel – the juicy, briny, and bright orange bivalves were the star… although the chorizo did give it a good run.  Being the minimalist that I am, I was a bit hesitant about the creamy looking broth – but as I poured the contents from the mussel shell into my mouth I knew I was in trouble….

“Would you like some more bread ma’am?” asked my excellent waiter.

“YES! Please!” I replied… Just as I realized I was on my 3^rd bread basket!

The fries here are PERFECT! The best I’ve ever tasted! This is the kind of fry that gives you that nice crunch of resistance, and when you break into it you make your way into a fleshy starchy moist center. Belgian Fries are always double fried. Here at B. Beck they prove that this technique sure produces a superior fry. Speckled with parsley, it adds a nice punchy color and flavor to these perfect golden fries.

Fries hardly are the star of any meal for me, but this was a fry I couldn’t help but whip out my blackberry memo pad for to make note of greatest fries in DC! For future reference. They are served with a trio of mayos – my favorite being the plain silky and tangy one. Ask for ketchup though, and you’ll appreciate it after a being heavily doused with so much cream and oil.

Also on among our courses was the NY Strip, which is finely crusted and browned, perfectly cooked and an absolute explosion of flavors with garlicky herbed butter melting on top.  Pop a cut of the strip in your mouth and wait 1-2 seconds.  You will be gratified as the butter melts to punch your mouth with all the flavors that are packed in it.

The pork tenderloin was moist, flavorful and the apple raisin sauce had just the right touch of sweetness.  I have grown very fond of pork served with sauce that packs the punchy sweetness from fruit and this was no exception.  Crispy fried onions helped to balance out this very sweetness and made for a flavor packed dish. The Creamy gruyere cheese potato cakes were rich, but an afterthought as I munched on the last of the delicious fries.

Just when I thought things couldn’t get any better one of our waiters, Eldwin <sp> waiter began describing the how they make the Pear Tarte Tartin- (upside down tart) caramelized pears atop buttery, flaky pastry doused in a with a buttery rum caramel sauce with cinnamon honey ice cream. SOLD. And oh so glad I was! The warm melting caramel  combined with the cold creamy cinnamon honey ice cream was to die for! Truly decadent, truly a dessert of note!

Servers are on the move and there to please and well versed in both the beers and the food.  I had a wonderful experience and really cannot wait to return! Of course next time I’ll try to tone it down keeping in mind that these dishes come in portions big enough to overwhelm any black hole including myself.  Moulé Frites and Belgian Brewskis anyone?

Food: 8

Service: 9

Ambience: Fun, loud and energetic

Price: Splurge ($65 pp for 1Appetizer, 2 Entrees, 2 Beers, 1 Dessert

VERDICT: Forks (Yours Truly) – Good/ Dorks – Great

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While the cupcakes look innocent enough… Looks can be deceiving.

This last weekend I set out to bake cupcakes.  I received a request for chocolate cupcakes to be exact, and I thought strawberries would be a good complement to the chocolate cake.

Hey why not have a chocolate cupcake with strawberry frosting and top it with some chocolate covered strawberries (as a play on the chocolate and strawberry components of the cupcakes).

The idea was flawlessly executed in my head. Chocolate cupcakes can’t be too difficult – only – I didn’t have a recipe that I liked.  So I looked it up and found a recipe for Magnolia Chocolate cupcakes. This recipe featured real chocolate, so I decided to give it a try.

Whipped strawberry frosting – I’d done this so many times this couldn’t be too difficult.  This time I decided I’d go with a buttercream instead this time just to switch it up.

As I was finishing the batter for the chocolate cupcakes (with chocolate batter splattered all over my T-shirt of course) I didn’t feel too happy about the faint chocolate color and fluffy texture of the batter.  I was hoping for a richer, glossier texture especially since it featured real chocolate.  I contemplated melting some more chocolate into the batter to ‘fix’ it, but against my better judgment I decided to go with the standard recipe.

I popped in the cupcakes for 20 minutes. And started on my chocolate covered strawberries.  I started up my double boiler, turned it down, then put the milk chocolate on the double boiler. It melted, then suddenly it dried out!I immediately added butter to save this endeavor. SAVED. Strawberries – coated and done.

Then the timer went off. And as I had suspected the cake did not have the rich chocolately flavor, and was dry. Perhaps a bit overcooked…. but fortunately NOT hopeless.  I was hoping that the frosting may just save this dull cake.

So I began whipping my softened butter, adding the confectioner’s sugar.  I added the strawberry puree little by little into the mix.  When it wasn’t the color, flavor or texture I desired, I got impatient and dumped the whole mixture of strawberry puree into the butter. BIG MISTAKE.  THe butter immediately hardened  from the cold puree and as much as I whipped it, it had this waxy texture that was just unbearable.  I tossed the mixture into the wastebasket.

Defeated and upset, I was about to wave the white flag, dump the cupcakes, and drive to the nearest Baked and Wired or Georgetown Cupcake, and just spend another 30+ dollars on purchasing a dozen cupcakes.

I called the birthday boy and said – sorry, but my cupcakes are a fail, so I’m going to drive to Georgetown to get you a real batch.

Then I took a few deep breaths, found my calm, and realized this was not a lost cause – All I need is some heavy cream and I everything I need to whip up some whipped strawberry frosting.   So downstairs I went, to pick up some heavy cream from the convenience store.

With my goods I came up stairs, whipped up my frosting, spread it on the cupcakes, then topped it with the chocolate covered strawberries.

Unfortunately the frosting couldn’t mask the dryness of the cake, but all in all it wasn’t a COMPLETE fail. Just a partial one. It was pretty if not the tastiest, and people actually seemed to enjoy it.

Lessons learned – never overbake a cupcake – never lose your cool – think on your toes and improvise – people aren’t as picky as you are ….

Some additional notes: Toss and BURN the Magnolia Chocolate cupcake recipe – Find a good recipe for a rich, decadent chocolate cake.

Cheers!

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Farmers Market weekends have been my latest obsession.  There’s just something exciting about picking out your fruit and vegetables from the farmers markets, coming home with your swag, and figuring out what you’re going to do with it -

Here are some menu items from my weekend adventures.

Dinner 1:

Panzanella Salad - 4 different varieties of seasonal Tomatoes, cucumbers, genovese basil, Italian Pane Bread, tossed with red wine vinegar over a fresh bed of mixed greens.

Italian Style Hanger Steak – Steak marinated in balsalmic, rosemary, garlic, then dusted with sea salt and fresh ground pepper.

Roasted Seasonal Veggies - roasted red Peppers, Zucchini, Eggplant, garlic in olive oil, fresh genovese Basil, salt, pepper, red pepper grilled

Berry and Yogurt Parfait - Fresh Raspberries and Blackberries with Vanilla Yogurt

Dinner 2:

Baja Style Fish Tacos –  Mahi (from TJs) Beer Battered and pan fried, topped with marinated cabbage, pico de gallo with local “celebrity” tomatoes, zesty yogurt lime sauce, and freshly made poblano pepper hot sauce

Carne Asada Tacos – Skirt Steak topped with cilantro, onions, fresh pico de gallo, poblano pepper hot sauce and a touch of lime

Fresh Multi-Colored Corn with Cilantro Lime Butter

Not pictured: Matcha Green Tea Sponge Cupcakes with Fresh Raspberry whipped cream topping.]

Not all my endeavors were a success – While veggies and fish are easy enough, I get overzealous with the cooking of my steak and often overcook it.  Hanger and Skirt steaks (both the prime ingredients for my two farmers market meals) are tough to handle because even a little over cooking can result in tough meat.  In both my meals my meals were an exercise for the jaw and the temples…

Hopefully I’ll have better execution next time! But this also made me more appreciative for those masterfully cooked pieces of hanger steak at Ray’s…

Italian Steak Dinner

Taco Night!

…  think I’m in love with my Saturdays!

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Morou – The Next Iron Chef contender and owner of the former Farrah Olivia–opened a new Italian restaurant with his brother Amadou. www.korarestaurant.com. Apparently Amadou is an accomplished Italian chef with some street cred.

A top selling point for me – was the chance to experience Morou’s cooking at extremely affordable prices. Pasta dishes come in half of whole portions ranging from $8-9, and $14-16 respectively. Main meats and fish range from $15-22.   The ‘too good to be true’ prices come a caveat. Whimsical, groundbreaking and inventive – elements of Morou’s famed cooking – are not the restaurant’s focus. The Morou touch is there, but it is not the guiding principle behind the dishes.

The Eggplant Gazpacho is most reflective of the Morou touch. It had a velvety mouth feel and was a delicious infusion of tangy tomatoes and creamy eggplant. The small tomato “pearls” which seemed to me like gelatin infused with tomato flavor just had you wondering  – how did they ever manage to get that kind of flavor into that jelly? Amazing.

Unfortunately the rest of the meal was not as exciting as the eggplant gazpacho… but still pleasant overall. The pasta dish I had here was inventive and extremely flavorful, but was fell flat on its execution of the pasta. The Squid Ink Tagliatelle with clams in white wine garlic sauce was garnished with delicate, perfectly cooked pieces of crispy calamari. The sauce of clam broth, white wine, and garlic had me wishing that I had saved some bread to sop up the juices at the bottom of the heaping plate of black squid ink pasta. Our waiter must have tried the dish – he knowingly didn’t take it away when all that was left was the broth – instead he offered to bring us more bread to sop up the juices.  I was intrigued but I politely refused to maintain some ‘dignity,’ and of course some self control.

The pasta itself could have used less cooking time. While I thoroughly enjoyed the texture and flavors of the other elements of the dish – calamari, clams, and broth – I found myself really wishing the pasta had more bite to it.

The poached cod was cooked perfectly cooked, but the Mediterranean broth it was served in was overly salty and not much else. The menu claimed citrus marinated mussels that I’m guessing would have lent a really bright and tangy contrast to the broth, but the mussels showed no hint of citrus. The fish was poached to perfection, and vegetables were masterfully julienned, yet the salty broth failed to bring the dish together.

Fortunately, my Tiramisu was did not disappoint. Layers of real espresso soaked lady fingers, topped with some whipped mascarpone ended a perfectly enjoyable, yet not completely pulled together meal.

The setting is beautiful, the hints of Morou add razzle dazzle to the food, the wait staff is eager and willing to please, and the prices that are too good to be true. The place definitely deserves another go. The restaurant shows promise on its first few weeks of opening, but definitely needs some polish to live up to the big name sitting behind it.

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Here’s a piece of my mind:

1. Five Guys Cajun Fries. Hands down some darn good fries. Next to Thrashers.
2. Dduk Bo Ssam – In LA I’d always to go Shik Dorak (식도락) for their stuff. Fresh, great sauce and they get every element right – from fresh red meat to pah gimchi (green onion salad).  What is Dduk Bossam? Here’s the scoop: Layer a piece of dduk (Sheet rice cake), add a layer of pickled radish, place a piece of chahdohl thin strips of rib eye dipped in salt, pepper and sesame oil, grace with some spicy green onion salad, then top it off with some fiery garlicky hot sauce. Layers of flavors and textures that just make your mouth sing! My brother dubs this the “Korean Taco” (before the whole Kogi phenom).
3. Baja Fish Tacos!!! Mmm Battered fried fish topped with cabbage slaw, some fish taco sauce (mayo, sourcream, mexican herbs, and spices) and some tomatillo salsa! Pair them with some pinto beans and Dos XX Amber!
4. Pizza... Haven’t had my favorite charred, chewy, delicious Neopolitan pizza in a while. Sigh.
5. Wings.  20 of Dorian’s (of Syracuse) wings to be exact. Half teriyaki, half buffalo to be shared between me and my roommate. Juicy, delicious, always perfect. Wish I could find an equivalent here. The teriyaki was tangy and not too sweet – I would NEVER order teriyaki wings here.
6. Fish and Chips.  Been meaning to head over to grab some flaky and glorious fish and chips for a while. My favorite was one I had in Vancouver on the pier right next to my dad’s old condo. Crunchy flaky, soft and moist inside… With some gloriously golden french fries to boot. I have high hopes and expectations for the Fish and Chips from Eamonns (from the owners of Restaurant Eve, the Majestic, and PX [upstairs]) Should I go, my fish will be graced with a healthy sprinkling of malt vinegar. Also on the menu are fried dough balls and even fried snickers!!!! Now that’s what you call comfort food!
7. TangySweet – not a legitimate meal but definitely deserves its own spot considering this is probably the most consistent food/snack I have throughout the week. Hands down my favorite froyo place in the greater DC area.  Their yogurt is true to their billing – a tangy/sweet balance. Their pomegranate and guava flavors are unreal, although I also do enjoy the more matcha-like flavor of their green tea froyo. It’s always good knowing that regardless of what I eat – there’s always room for dessert!

Decisions… decisions…..

P.S. On the note of Fish Tacos – if anyone has suggestions on where to get some good fish tacos – PLEASE share! I’ve been itching for some!

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Sullungtang (설렁탕) has long been one of the cures for Hangovers in Korea.   Eat this and your headache, your nausea, your overall “shitty’ feeling will go away, says every Korean adult.  Other remedies include Honey water (꿀물) and Hyejanggook (해장국). Though this belief is not validated by scientific evidence, when I’m hungover, I immediately seek the comforts of a bowl of steaming sullungtang to calm my stomach.  It may be a placebo effect – the soothing look of the milky broth and the calming feeling I get from the warm broth coating my stomach from the harsh alcohol – but I’m a firm believer in this cure.

If you’re looking for your chance to try the Korean hangover cure, look no further than your neighborhood GaMaSot (가마솥).  Off the beaten path of the Korean Central, Annandale – where many Koreans play but don’t seem to reside – this place provides some of the best Korean eats I’ve had to date in the Nova area.

Their staple – the sullungtang – is by far the best I’ve had in this region. The soup is soul satisfyingly- rich and milky from the bone broth.  This kind of richness is only attained from an all-day process of extracting the flavor from the bones. The broth is whiter and more opaque than I was used to in sullungtang, but the taste is so full of deep flavor, you peer into the glass walled kitchen to see what the man behind the magic is up to.

In the broth you find hearty chunks of dogani (braised and softened knee bone), slices of flank steak, and noodles.  On every table are pots of sea salt and rings of scallions to season the soup to your tastes.  Just about a heaping spoonful of the salt and two spoonfuls of green onions make my broth sing! With each spoonful, the corners of my lips almost instinctively begin to curl upwards.

They’re pretty strong on other dishes too.  Hunkering for some Neng Myun  (냉면)and Kalbi(갈비)?  Theirs is no sleeper.  The noodles (면) in the neng myun are bouncy, chewy and perfectly cooked and the broth has great flavor comparable to some more neng-myung/kalbi centered institutions like Chung Dai Gam.  The kalbi – fatty short ribs come nice and well marinated and not overly sweet.  Too many restaurants here – when attempting “LA Kalbi” – tend to make the kalbi marinade unpleasantly sweet and not much else.  Here they get the balance right.

As I mentioned on my review of Gombawoo, banchan is sometimes just as important as the mains – it is indicative of a restaurant’s aptitude. A strong spread of banchan is important to a good Korean meal and Gamasot is very strong here.  Their spread of banchan is modest but tasty.  It includes nokdoo mook (mung bean jelly), pickled jalapenos and radish, marinated raw squid, and individual servings of refreshing radish kimchi.  All of these were spiced, pickled and just solid on taste. Their centerpiece banchan is their hangari kimchi (항아리 김치) – kimchi ripened in a clay pot that they cut up right in front of you.  I love kimchi that is just ripe, and theirs had that delicious combination of tang and spice, but I feel it was lacking an intensity of flavor in the kimchi evident in the BEST of kimchis.  While normally “good” would suffice, I was just expecting that extra “Oomph” because of the lavish presentation.

Also nice is a gratis serving of soondae (순대) which provides a nice homey touch – and endears this restaurant to me.  I must say every time I ate the soondae here I kept lingering on each slice to figure out if it’s good or not.  It was decent but something was just missing from the flavor – that N^th degree.  After a few minutes of contemplation I identified the missing element –a rich umami taste – that makes it a Korean comfort food and soul satisfying.  Theirs makes a good attempt, but misses some of those degrees of flavor that tug at some comfort gauge in my brain.  Given this is not a Soondae restaurant, so can’t fault them for trying. As a disclaimer – I may also have some bias and unreasonable standards since I come from a Soondae lineage thanks to my grandma. But that’s a WHOLE “nother” story!

Coming back to Gamasot – theirs is an excellent overall execution of Korean comfort foods (and hangover cures. From Kalbi, to mandoo to their staple – the sullungtang – you’re apt to leave this restaurant full and happy.

Hungover? Need some Korean magic?

Hungry?  Need some Korean comfort?

Head straight for this Korean haven in Springfield.  Your tastebuds will thank you for it.

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Oh Dixie bones.  Hardly expected to find this southern gem in the midst of Woodbridge car dealerships. But alas, you were there all along.

For me pleasure of dining in this BBQ establishment is all about the full experience….

The moment I drive up to the strip mall parking lot and see in red ‘Southern Cooking’ on the building, I know I’ve come to the right place. As soon as I step in, my nose is greeted by the smell of smoky slow-cooked bbq and immediately feel the flames of my hunger ignite.

I order a sweet tea and sit and peruse the menu. By the looks of fellow diners’ plates, I know I want ribs, and LOTs of em.  So I decide on a half-rack which with cornbread (instead of the roll), coleslaw and potato salad as my sides. My pahtna decides on beef (brisket) with mac and cheese and BBQ beans.

The waitress comes back with an iced tea so SERIOUS I think I’ve been transported to the depths of the South.  Then we let her know our choices.

Five minutes later I’m scratching my head at the waitress approaching my table with what looks like our order. ???

“It’s BBQ dummy. It’s slow cooked all day… It ain’t cooked to order.” I remind myself.

It’s not everday you experience immediate gratification at a restaurant of slow cookin’.  Slow cooking, fast eating.  I can live with that!  Honestly speaking, I was worried that in my hungry desperation I would easily blaze through too many glasses of sweet tea to hold me over for my meal. I easily would have if the mains didn’t come out at record pace.

The ribs are good. Real good.  Ever so slightly dry… but fall-off-the-bone tender.  The flavors excite my taste buds – smoky, tangy, sweet and ever so SLIGHTLY spicy. I mix the sauce to my tastes – a touch of vinegar with the main BBQ sauce – and it’s a winner.

The sides here are no slackers. My potato salad is a cumin-spiced delight! Great texture, great depth of flavor, not overly doused in mayo. My coleslaw is crunchy and delicious – although slightly watery. My generous slice of skillet cornbread is a bit dry but good – especially when generously slathered with some butter.

At this point I have to reach over to my pahtna’s plate. That brisket is so tender it won’t even hold together as I try to transfer it to my plate. But sadly it feels sort of dried of its juices and lacking in the flavor intensity department.  It is saved by a healthy dousing of BBQ sauce, but the ribs sure outshine the brisket.  BBQ baked beans are sweet yet punchy  and the morsels of legumes are tender – but not a lifeless mush. As for the mac and cheese, it  is a bit oily and lacks a sharpness from the cheddar, but passable.

At this point I’m on my 3^rd refill of sweet tea. And there are 3 bones left. I realize I must leave before I officially cross the threshold from pleasure to straight gluttonous overload.

‘Good bye old south.’ I think to myself as I drive out of the parking lot.

Will sure be back soon!

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Last week I decided to start my quest for BBQ. And somehow I ended up killing two birds with one stone.

Stop #1:

Columbia Firehouse –

Although this isn’t a BBQ-focused restaurant, their southern menu with great prices flying under the banner of the Neighborhood Restaurant Group sold me.  Up to the challenge were their smoked babyback ribs with Pulled Pork BBQ, Potato Salad, pickled peppers & fried green tomato.

Their ribs were tender, juicy and smoky. Almost fall off the bone but not quite. Initially it seemed like it had this depth of flavor – but something about the smoky flavor tasted chemical or artificial.  The spicy kick on theBBQ sauce was wonderful. It was a heavily tomato based sauce – in the Kansas City style I suppose – and I thoroughly enjoyed it.

The pulled pork that came with the ribs was smoky, juicy, tender and (THANK GOODNESS) lacked that weird chemical smoke smell.  The potato salad had a great texture – crunchy yet starchy – and great flavor. As for the Fried green tomato eh, it was ordinary. Not the best I’ve ever had but a nice southern touch. The pickled peppers were a unique but smart choice as a side dish – it refreshed my palate and felt like it cut through the greasiness of the other foods. Ribs + Pulled Pork+ Potato Salad+ Pickled Peppers+ Fried Green Tomato = $17. The dish had its high and low points, but overall I did enjoy it, and it was a great deal – even to share.

We started the meal with Oysters! East Coast vs. West. We had a spread of 2 of each: Malpeque, Virginia Chesapeake, Washington, and British Columbia.  What a treat! I love oysters, but comparing and contrasting the different flavors from the different regions is so much fun! It really helps bring out the nuances of each oyster and each region.

As a hot appetizer we ordered the mussels with tasso ham, garlic lager, and red pepper flakes.  They really like their spices here! The spicy red pepper flakes gave the soup base a nice punch and the flavor seeped into the cubes of ham that were savory, spicy and delicious.  The orange bivalves were tender, garlicky, and incredibly flavorful and oh so affordable at $9.

Don’t forget to grab a meal with your drink because this place KNOWS their beers and has a great beer menu to match.

Columbia Firehouse makes you feel like you’re in a pricier fine-dining establishment without the pretense, and what more – WITHOUT THE PRICES! (Think Eventide setting at better than Coastal prices) Nice atmosphere – beautiful high ceilings, historical setting, stained glass windows – good looking crowd, great beer list and all-in-all good food.

Next stop: Dixie Bones – Coming SOON.

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I used to have this ritual at Syracuse.  Every time my college sweetheart would make a trip to the tundra to visit me, I’d plan to make a stop to Dinosaur BBQ – a Syracuse institution and probably some of the best BBQ I’ve had to date.  We’d drive there – rain, shine, BLIZZARD, sleet – park next to probably 20 different choppers/Harleys – and walk in a daze into the sweet smell of smoky, slow-cooked bbq.  My mouth would water as I’d picture the pink, juicy, fall off the bone meat – slathered in their perfectly spicy, tangy, smoky, slightly sweet BBQ sauce – only to be reminded by the waitress… “It’s going to be about 2 hours hon, so sit tight.”

I learned not to be discouraged by the 2 hour wait (in freezing cold temps 75% of the time)… as the pleasure derived from the comforts of delicious bbq and a pint of beer would quickly erase any discomfort from the wait period.

Today, this pleasure seems but a distant memory – which is quite a surprise since I thought VA and the crossroads of all states – Washington DC – would bring with it some of the best BBQ.  But as this craving refuses to subside…I thought I’d list out where my search currently stands.

Places I want to try:

KBQ

The good news is that there’s supposedly a place for great BBQ (according to Kliman) in the DC area.  The bad news is that it’s in Bowie, MD – which, for me is somewhat out of my reach.  Housed in a strip mall, this is supposed to be the real thing, without much pomp and circumstance.  The question must be raised as to HOW dedicated I am to the pursuit of BBQ.  In this case, I’m not so sure. For more info, read the the Washingtonian Review.

Dixie Bones

They moved to Woodbridge because they wanted to cater to REAL BBQ lovers…  This place uses hickory wood to smoke their meat in a real pit.  Low and slow.  They also are rumored to have delicious sides to match the high caliber of their meats.  Sounds like a winner, but only time will tell. Read more. If you want more recent reviews read what Yelpers have to say.

Capital Q

Good Old Texas Style BBQ right in Chinatown.  I am a brisket lover and supposedly the spicy beef brisket is to die for. They don’t seem to have a formal review, so see what yelpers think of the place.  I mean they were so successful as to branch back out into Texas, so I mean it’s gotta speak to SOMETHING right?

Places I’ve Tried:

Rocklands

On their good days, the brisket, chicken and ribs are smoky, juicy and delicious.  Their BBQ sauce – ladled out from a heated pot always adds that tangy punch I love.  The only problem is that most of the time, my meats come out drier and tougher than I would like. I do appreciate their clean, fresh and well-made sides though.  Cucumber, mint salad is a refreshingly good, and their potato salad is has the perfect texture with red potatoes still intact, and just the right amount of mayo and dill. While not the best, this is definitely a go-to when I’m searching for the closest BBQ fix for me.

Red Hot and Blue

On my visits here I order the Memphis style dry rubbed ribs.  The ribs come out juicy and fall off the bone tender, although they also lack the depth of smoky pit BBQ that I desire.  This is usually amended by slathering the otherwise dull meat in my own mixture of their bbq sauces – usually with a little bit of tang, bite and sweet.   I appreciate that they do have your choices of sauces to cater to your own tastes – although it DOES speak to their philosophy and authenticity of their restaurant or lack thereof.  But what can you really expect from a chain?

Old Glory

My one experience here was nothing to write home about.  I got a combination platter of bourbon glazed pineapple chicken St. Louis ribs.  Neither meat had the smoky depth I assume from a BBQ place.  But what made it worse was that neither meat was cooked properly.  The chicken was dry and overly sweet, the ribs were on the chewy side and not fall off the bone tender. A plus side is that they – like Red Hot and Blue – allow you to pick your own sauces to accommodate your tastes. From Carolina vinegar-based sauces to dry rubs, you are in control of the final taste of your BBQ.  I did really appreciate their plump and meaty bucket of 12 wings – which was ordered as an appetizer for 2 people.  Only with me I tell you.

If you have any suggestions at all please share them with me! BBQ is one area I GRAVELY lack knowledge and would appreciate any tips or suggestions.

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Intimidated by Indian food? Vikram Sunderam’s rendition will turn you into a convert!

Start with the Palak Chaat – crispy spinach with date chutney, tamarind and sweet yogurt.  The light airy and crispy feathers of spinach have an intense flavor and mixed with sweet yogurt, and date chutney, and some tangy tomatoes and herbs, this is a delight that you’ve probably never experienced but MUST when you come here.

The Black Cod (sablefish) with honey, redwinevinegar, dill, star anise. The perfect piece of fish, and one of the most talked about in DC. While initially I was turned off by the hefty price of $24 (when compared to the rest of the menu), I heard nothing but raves about this fish that I HAD to have it. The fish was lightly coated in sweet and tangy sauce with just the right hint of cream or butter to make it seem rich and luxurious but not too heavy. The fish itself was perfectly flaky, tender and juicy and the star anise sprinkled around the fish added a nice black licorice spice. Keep in mind that this dish is served a la carte… so if you need fillers you’ll want to order some bread or rice. The fish is also guilt-free since it is on the list of sustainable seafood!

Fish Patia – Wild sea bass in a cumin curry, squash and eggplant crisps on top. While not exactly guilt free – Sea Bass is on the AVOID at all costs list for sustainable fish, my visit was prior to my commitment to start eating sustainable.

Sea bass is a denser, meatier and less flaky fish, but it was equally juicy and perfectly cooked.  A tangy spicy tomato cumin based broth was a savory base for the fish stew, and the eggplant chips added a nice earthy crunch.  This dish comes served up in a small bowl with a side of rice which is great to mix in in the tomato broth.

There’s nothing like some cool crunchy raita (cucumber mint yogurt) to accompany some garlicky naan. The raita acted as a perfect contrast to all my tangy/spicy food and being candid here – I scooped the rest of the raita on its own when the naan and rice from the Fish Patia were gone.

I’d definitely recommend having a beer here with your food – preferably a refreshing nice refreshingly carbonated lager. The Kingfisher lager beer is but an ordinary lager (albeit the #1 selling Indian beer) with no very distinct taste like Miller Lite, but when sticking with the theme of the night, it’s good to go down with spicy curry like foods, has a very slight bitter taste, and the bubbly carbonation cleanses the palate nicely between bites.

The restaurant is beautiful as it is delicious.  The sultry lighting is inviting and makes for a perfect intimate night be it with a date or with good friends.  The smells of spices waft through the air and summons your appetite as soon as you walk in the doors. The crowd buzz here is on the loud side, so if you’re on a date, it’s a good excuse to get closer to your companion to indulge in the luxe Indian flavors. Mmmm sensual.

I skipped the dessert to head over a few blocks down the street to my new favorite Frozen yogurt place in DC – Tangy Sweet.  Imagine crisp tart and fruity pomegranate or guava froyo to cool your heated palate. Shazam!  A perfect ending to a perfect night. Rasika’s Indian Flavors and Tangy Sweet = a perfect duo. I highly recommend!

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