D.C. Photos 4/16-4/23/22

A few more photos from our DC trip a couple of weeks ago.

We ended up having dinner in the hotel bar a couple of times, and the food was actually pretty good. The crispy pork belly bao were great, as a matter of fact. The charcuterie board was nothing amazing, but it was our last night in DC, we were tired, and everything was tasty if unremarkable.

That same day, we also had lunch at Mikko, a little Scandinavian cafe that was a short walk from the hotel. From that website, I was sort of expecting a fancy European restuarant, but it was a small walk-in with a couple of tables inside and on the sidewalk. We sat outdoors, since it was a very nice day. I had the Skagen, an open-faced shrimp salad sandwich. We also shared a bowl of the mushroom soup. The soup thoroughly exceeded my expectations. It was a thick puree rather than a creamy or brothy soup, full of deep mushroom flavor and almost nothing else.

We had a hard time finding food tours in DC. I don’t know if the pandemic killed hem off, or if it’s just not a thing there. There were only a couple we could find online: one that took people through the U Street neighborhood and focused on the Black ethnic cuisines there (Ethiopian and Jamaican, mainly), and one in Georgetown. We opted for the Georgetown tour, though I am sure we would have enjoyed either. We met up at District Doughnut and then very briskly walked through the gorgeous neighborhood, stopping at several spots that were involved in JFK’s time there pre-presidency. We enjoyed an excellent falafel from Falafel Inc., had the meatloaf special at the famous Martin’s Tavern, and a creme brulee at a newer restaurant whose name I now forget. Overall, the tour did not live up to some of our previous food tour experiences, but it was nice to walk around the neighborhood and sample some local favorites.

Somehow, when I posted the photos from Albi last week, I managed to forget to include the dessert tray, so I have added it here. Tiny little bites of wonder to finish off such a memorable meal. The baklava was especially good.

Dinner 4/20/22

We spent last week in Washington DC, and the highlight of the trip was our dinner at Albi – a Middle Eastern/Mediterranean restaurant that features a wood oven that they use for grilling, charring, etc. Absolutely one of the best dining experiences we have had in a long time. I found the restaurant on Eater DC’s “Essential DC Restaurants” list, and they were not wrong.

We both agreed that the baba ghannoush was almost too pretty to eat. The eggplant was charred in the wood oven, and it was served with smoked cauliflower, pine nuts, and tiny pickled peppers. The accompanying pita came fresh from the oven, still all puffed up, and sprinkled with za’atar and parsley.

My favorite dish was the charred “sweet & sumac” bok choy, served with whipped feta, apricot honey, and peanuts. They also make this dish with sweet potato and had just switched to bok choy as a more season-appropriate ingredient. I like bok choy, but am more familiar with it in stir-fry and other Chinese preparations, but now I can’t wait to try charring some on the grill this summer.

The barbecued black bass was outstanding, but by the time the entree came to the table, we were very full from the other courses and only ate about half. The waiter was afraid we hadn’t liked it, but there was just no more room in our tummies.

Dinner 4/17/22

“Feddy cheesesteak”

Our hotel is right around the corner from Kramer’s Bookstore and Cafe, which came recommended to us by a friend, so we decided to check it out for dinner after our jaunt to the American history museum. Sadly, my dinner did not live up to expectations. This is their cheesesteak sandwich, done Philly-style with cheese sauce instead of melted cheese, and slathered with a cherry pepper relish that really didn’t sit well with me. The relish was both too vinegary and too spicy for me, and it made the sandwich hard to enjoy. I ate maybe a third of the sandwich. It also didn’t help that the roll had split on the bottom, and was very full, so the filling fell out of it and had to be eaten with a fork. All in all a bust, as far as I was concerned. At least Bridget enjoyed her sandwich, although hers also had the same pepper relish and she said there were a couple of bites that were a bit too much.

When something like this happens, I try to be sanguine about it. It’s not the fault of the server or the kitchen, it’s just not what I had hoped the dish to be. I ate enough of it that I didn’t leave hungry, and we didn’t make a fuss for the server, we just paid the chcek. Afterward, we walks across to the CVS and bought ice cream bars to soothe our assaulted taste buds.

Dinner 4/16/22

Elote corn dip, BBQ meatloaf sandwich, Beet and goat cheese salad

My wife and I are in Washington DC this week on our firt week-long vacation since 2020. We spent most of Saturday on the Acela train from Boston to Washington, arriving in the late afternoon. After we got settled in at the hotel, we wandered over to City Tap – Dupont for a casual dinner.

Not a bad place, but nothing really amazing. There are City Tap locations in a variety of cities, including Boston, and it’s mainly a bar that also serves food. I had a glass of bourbon and Bridget had a cucumber cocktail with vodka that she said was nice and refreshing. We split the elote dip, whcih was pretty good. She had the beet and goat cheese salad, and I had the BBQ meatloaf sandwich (which also had arugula, melted cheese, and a fried egg).

Vacation dining is always a balancing act – you are forced to eat out for every meal, and you want to try interesting things, but you also need some basic and/or cheap eats. This was pretty casual, but definitely a step up from a quick-serve or fast food experience. I don’t get the sens that Washington is a foodie city, even though there are plenty of restaurants.

Dinner 4/11/15

Seafood stew, foie gras au torchon on brioche

Couple of pictures from my Facebook memories page this morning. This was dinner at the now-defunct Bastille Kitchen in Boston. It was a hot destination at the time, and we went a couple of times and enjoyed it very much. We even took our daughter there for her 16th birthday a couple of years after this.

“Au torchon” means that the foie gras has been poached, and the traditional method is to wrap it in a towel (torchon) for the poaching, though I imagine restaurant kitchens probabky don’t use an actual dish towel (at least, I hope they don’t). It’s not my favorite preparation for foie gras, to be honest. I like foie gras better seared so that it gets a little browning and slight crust to the exterior.

Dinner 3/31/21

Spicy Tune poké bowl

We’re a little late to the poké fad, mainly because there are not a ton of poké places to choose from around here. This bowl came from Big Fin Poké in the Northshore Mall in Peabody. It’s got tuna with spicy mayo, cucumber, edamame, avocado, and seaweed salad. It’s great as a summertime meal because it’s a cold dish, and a really satisfying one, too. As I recall, I could not finish the entire bowl.

Dinner 4/4/21

Chicken cacciatore

Chicken cacciatore is a favorite of mine, but I don’t make it very often because the wife and daughter do not eat it. My wife doesn’t like meat of any kind, and my daughter is fussy about anything with bones in it. So this was a rare opportunity for me to enjoy it. In addition to peppers and onions, I like to include mushrooms and sliced black olives, which are also ingredients that I am the only fan of in this household. *SIGH*

Dinner 4/2/22

Crispy pork belly tacos with pickled red onion, cotija cheese, chipotle crema, lettuce

Went to The Derby in downtown Salem for dinner on Saturday night. Neither of us was especially hungry, so we figured some pub grub type food would be about the right level, and we were correct.

Like a lot of places in Salem, The Derby is focused on the bar crowd, and boy, was there a crowd. The weather was nice on Saturday, which brought people out and also meant that the usual parade of tourists has begun for the season. The noise level was deafening, and we almost walked out, but we stuck it out and enjoyed the food pretty well. We did agree, though, that we’ll avoid going there on the weekend in the future and save it for a Tuesday night or some other time when the crowd is smaller and you don’t require hearing protection.

Bridget had some buffalo cauliflower, and I had these crispy pork belly tacos. They were very good – the pork belly slices were definitely crispy and not very fatty, which is key to any pork belly dish. These were Mexican-style, so Cotija cheese and chipotle crema, but I’d bet they’d be great with a soy-ginger glaze and some Asian-style ingredients, too. They were on the Appetizer menu, so just the right size for “not-too-hungry”, but still real food. I also had a small bowl of black bean chili that was good, but nothing special.

Dinner 4/3/22

Spaghetti alla carbonara with spinach

Just a quick Sunday night dinner. The pasta carbonara recipe I use originally came from Emeril Lagasse, and makes for a great meal with very little effort. I prefer to use fettucine, but we didn’t have any on hand. Plus, I had some leftover spinach in the fridge, so I sauteed it with the bacon and garlic. I keep meaning to get some guanciale from the cheese shop, but have yet to remember to do so when we’re actually there.

The skillet was still a little too warm when I added the eggs, so there were a few scrambled bits, but not too much. The spaghetti does not hold the sauce nearly as well as fettucine, so it was not quite as silky as one might like. But, since the alternative was Kraft Macaroni & Cheese, this was fine for a low-key dinner.

Dinner 3/18/22

Cheeseburger

My wife went down to Connecticut to see her parents for a few days, any my daughter went back to college, so I had the better part of four days home (insert Macauley Culkin GIF here).

Once in a while, I get a hankering for a homemade cheeseburger. Very few restaurants make a burger to my satisfaction because they cook them to well-done no matter how you ask for them. The patties they use are thin, so they cook fast, and it’s hard to get them to come any other way. For a really good medium-rare burger, you have to go to a place that makes really thick patties and cooks them really slowly. I only know a couple of places in the area that do this – R.F. O’Sullivan’s in Somerville and Lynn, and Bartley’s Burger Barn in Harvard Square. They start with what is essentially a large meatball and gradually transform it into a burger, and can get any level of doneness you want.

Anyway, when I make burgers at home, I make 1/3-lb patties, which you can form quite thick (though not as thick as the ones mentioned above). I don’t make a fuss about the sort of ground beef, but prefer the 85% lean so that there’s enough fat in it. I season the meat with salt, pepper, and a small amount of mustard powder. Four and a half minutes per side over medium heat produces a reliably medium-done burger. American cheese, ketchup, and brown mustard.