Showing posts with label dining. Show all posts
Showing posts with label dining. Show all posts

Thursday, April 24, 2008

Let's Eat Vegetarian at 9:30


TNG Zack and I got an odd invitation the other day: Come see queer icon Lou Reed play for free at the Nightclub 9:30. All you have to do is eat some free food and write about it on your site. Zack and I were definitely up for the challenge. I discovered that their menu, which is buried deep in their website's FAQ, has a large vegetarian section, and my mouth watered as I perused the items. The full review is one click away, below the fold.

Anyone who's been in DC as long as I have undoubtedly remembers the old 9:30. Back in the day, what is now known as the Nightclub 9:30 used to be the 930 Club located at 930 F St NW. Back then, before the transition from F St. to V St., from a maximum capacity of 300 to 1200, the club was located on a desolate and run down block of what is now booming Metro Center. Walking to the club from my college dorm rooms in Foggy Bottom was always an experience, strolling past the White House and the late-night tourists and protesters, past the Treasury and into a neighborhood that appeared all but abandoned.

In that time, the 9:30 club was only identified by a digital-clock-looking 9:30 frosted onto the transom above the glass door that lead to a long hallway that then led to the club's box office and another large glass door that opened into the club's main performance space. Aside from this frosted logo, the only other indicator on that desolate gray decaying street that you were heading in the right direction was a sign that hung above a door near the club's entrance. The sign was yellow, and it said "FOOD" in red lettering. That sign was how I knew, when I was an 18 year-old freshman off to see Blur, Lush, Chapterhouse, Ride, or one of the other 20 or 30-odd shows I saw that year... That sign was how I knew I was only a half a block away from my destination, where I'd be safe from that scary empty street and wrapped in that foul yet comforting odor that accompanied the club.

Who would guess that, nearly 17 years later, I would be invited to the Nightclub 9:30 to sample and write about their wide selection of vegetarian menu items. Menu items that are ordered and received through a window in the corner of the club, under a yellow sign that, in red letters, that reads "FOOD FOOD". The yellow sign a coincidence? I think not.

I'll skip the details of how this invitation came about or what I thought of the Lou Reed performance that occurred during and after my meal, and jump right to the "meat" of the matter. The food.

For appetizers, we ordered the hummus and an order of nachos. I was tempted to order the Nachos of Ulysses just because of the name, but I thought we'd upgrade to Macho Nachos which had chili on them, too. The hummus, as we were warned by our hostess, was very garlicky but otherwise good. (Skip this if you're on a date.) Definitely home made. It was served with an assortment of raw vegetables, including wedges of raw tomato. An odd choice for a veg to dip, I thought. The nachos, piled high with cheese, sour cream, salsa and vegan chili, proved interesting. The chips were stuck together by the cheese, but at the same time were rendered soggy by the salsa and chili. After the first few crispy corners that peeked out of the mess of toppings were eaten, all that remained was a mound of delicious layers of unwieldy goodness. Ordering the nachos? Get a fork.

The club's menu now features paninis. Chances are, you've seen an ad exclaiming "New 9:30 Paninis Are Here!" I was curious to see whether they were worth the exclamation points. I sampled the Caprinini (fresh basil, mozzarella and tomato), Veganini (spinach, roasted red peppers and grilled onions) and the vegan version of the Weinernini (veggie dog, sauerkraut, mustard and ketchup). The first two were served on foccacia bread which seemed to want to break apart as I was biting into the smallish triangular sandwich halves, while the dog was served on a potato bun which held together rather well. In general, the sandwiches were pretty good. The Caprinini's balsamic vinaigrette seemed to make the bread a bit soggy, and the Veganini could have used a touch more salt. The Weinernini, probably the best of the three in my opinion, included a vegan dog that was a bit too heavy on the artificial smoke flavor.

I also sampled what, in my opinion, was the most exciting offering on the club's menu: "Great Balls of Liar...The 9:30 Vegetarian Meatball Sub." This awesome sandwich is worth the high price tag. (At $9.75, it's the highest priced item on the menu.) This sandwich consisted of a crispy warm bun loaded with veggie meat balls, tomato sauce and a significant layer of mozzarella cheese. The fake meat balls were authentic, tender and well seasoned. Even our hostess, who hadn't tried this sandwich before, found it convincing.

We finished our meal with some desserts, which included a delicious pecan chocolate chip blondie.

Over all, the vegetarian food at the Nightclub 9:30 is pretty damn good. All the sandwiches are served a la carte, so if you come hungry, get a "Sound Bites" starter.



Read More......

Friday, March 28, 2008

Friday Coffee Grounds


The past week was an emotional roller coaster for me: a guy I am digging made an unexpected return to DC, a childhood friend came to visit me for an afternoon, I went to NYC for a conference, and I caught a terrible cold that made me light-headed and heavily congested. I am just now getting my bearings back, just in time for the weekend. Perfect. I don't have any formal coffee reviews, but I do have some coffee tidbits to share, below the fold (of course).

Coffee Tasting at Counter Culture Coffee
Every Friday morning at 10 something magical happens, and it is free. Counter Culture Coffee, suppliers to local hot spots Tryst, Big Bear, and the now defunct Murky Coffee in Capitol Hill (for TNG reviews of Big Bear and Murky go here), hosts a coffee tasting at its training center in Adams Morgan, located above Design Within Reach on Columbia Road. As a participant, you get a tour de coffee using all of your senses from smelling the fresh grounds to slurping the brewed nectar.

How it works: Three unlabeled coffees are prepared for the tasting (or "cupping" as it also known). Each participant gets a chance to evaluate the aroma of the grounds and the brew, the acidity, the body, the flavor, and the aftertaste. It is a pretty intimate process as you get to spend one on one quality time with each coffee. Once everyone is finished, the group convenes and discusses each. The moderator provides more information about each coffee, its origin, and the reasons behind the taste. It is unpretentious, educational, and delicious. Let me remind you again that it is free. If you find yourself "working from home" (nudge nudge, wink wink) or a grad student in need of a jolt before studying, this is quite a unique way to quick start your system on a Friday morning. Notes about the coffees are then posted on Counter Culture's coffee cupping website. 1836 Columbia Rd NW, Washington, DC 20009
NYC Postcard
While in NYC, and before I became ill, I had the chance to check out the Roasting Plant (pictured above). This little shop in the Lower East Side roasts its own beans in the window for the world to see. Once roasted, the beans are then transported through transparent tubes that lead to transparent coffee bins. When you place your order, the beans are then vacuumed away from their bins, over your head through more transparent tubes, and into the coffee machine at the front counter. It is all very Willy Wonka-like and hard to explain, which is why you should go if you happen to find yourself in the city up north. For other pictures, look here. 81 Orchard St. New York, NY 10002
and finally:
Starbucks and Clover, Over and Over
It was bound to happen.

Read More......

Tuesday, March 25, 2008

Meals to Seal the Deal

This post was submitted by TNG reader and culinary artist Leah, who reminds readers never to trust a skinny chef...except for her.

If dating still exists, I feel for those who must navigate that terrain. Back in the glory days of my singledom, I employed a pretty effective strategy on first dates: judge the object of your potential affection in the most superficial fashion, and if they are able to pass the post, put out.

An easy starting point for this is the food. Where you go and what is ordered is pretty reflective of what to expect in the short- or long-term with this partner. Having been to culinary school and several years in the eatin’ business, I give you my highly subjective and abbreviated thoughts on the matter.

I like to go somewhere off the beaten path. A hole in the wall that doesn’t have a sign but has really good burritos: you’re getting laid in a big way. A restaurant with a day of the week in its name: a door slam in the face. Ethiopian? This usually means that they are ok with getting a little messy: HOT. The “it” restaurant of the moment is a mixed bag: clearly they are trying to impress you, yet it is lacking in any originality or thought…. I would look to see what they order. Steak? Pretty mainstream. Something that you can’t pronounce and have never heard of? Maybe.

But then, there is the mother of all first date destinations: Oyamel. Oyamel is a Mexican (for real, not Tex-Mex) restaurant in Penn Quarter. The drinks are strong enough that you’ll be tempted to put your skirt over your head after just two and offer a bit more than just the standard margarita or Jose Cuervo shots. They offer small plates which allow for sharing. Anyone not willing to share is a big no-no. He or she will be a selfish lover. Trust me.

If this all sounds good, then get ready for the real test: grasshoppers. Yes, insects. They serve a grasshopper taco that is quite delicious if you are willing. And if they are willing, they are adventurous and probably serious freaks in the bed. Isn’t it nice to know that before you head back to your place?

Read More......

Tuesday, February 26, 2008

A Semi-Irregular Review of Coffee In The District


Robert's latest review. All of his reviews are listed under "Robert's Favorites", located in the left margin.

My original plan when starting this column was to focus solely on coffee within the District’s borders. However, I decided to break my own rule when a friend of mine tipped me to Grape and Bean, a coffee shop that recently opened in Old Town Alexandria. The reason for venturing out to a red state? A very good one: The Clover, a new coffee machine that has been the talk of the coffee circuit over the past year.

Imagine a sleek, box-like stainless steel contraption that brews one cup of coffee at a time tailored to the exact specifications of the barista, giving each serving a personalized touch. More important than that, the Clover delivers what may be the most flavor rich way to brew coffee. Similar to a French press, the grounds first steep in hot water. Instead of wire-screened plunger separating the extracted grounds from the drink, a high power vacuum device sucks the water through the coffee grounds, allowing the essential oils from the beans to make it into the cup, preventing entrapment by a filter. While espresso usually takes center stage for barista theatrics in serious coffee shops, the Clover revives the elegant, sensual experience that is lost behind the curtain of typical drip brewing methods.

The mission to lose my Clover virginity began on a rather busy Friday afternoon when I jetted out of the office early (for a doctor’s appointment, of course) to meet a friend who works out in Alexandria. We arrived at Grape and Bean around 3pm. The shop sells wine (hence the name) and cheese, but the coffee bar takes center stage. We grabbed two stools at the bar and David the owner and head barista made us instantly feel at home. He gave us a menu listing the different bean selections from Durham’s heralded Counter Culture coffee. Part of the beauty of the Clover is that you choose the exact beans you want to try, rather than having to drink whatever coffee of the day is stewing in the communal pot.

Grape and Bean offers two options: a 6 oz sample or a 14 oz full serving. I am a fan of the former since it allows you to taste a couple of different beans without going into a complete caffeine spazz. I started off with La Golondrina Microlot, a Colombian coffee from a small mountain town named Paez. The nuance in the drink was instantly apparent. Think of a complex bean made with a French Press, but without the fine grinds that distract your taste buds. The Microbot was full bodied with an intricate, highly acidic flavor, releasing mild hints of caramel, walnuts, and marshmallow. It was consistent from start to finish. As a follow up, I had the Gaturiri Lot, a Kenyan roast that was attentive and smooth. It had less body and acidity than the Microbot, but more pronounced flavors like currant and spice. I definitely preferred the Mircobot, but the Gaturiri Lot provided the perfect contrast with its vibrant aftertaste.

We stuck around the shop for awhile, talking with David about the coffee industry and his vision for the store. He hopes that the unique brewing method, personalized servings, and high quality beans will engender a community atmosphere where neighbors can gather and indulge. David’s enthusiasm was contagious and his warm personality will remind you of your favorite bartender.

At present, Grape and Bean is home to the only Clover in the region. At roughly $11,000 a pop, don’t expect to see these popping up all over the place. There are some rumblings that Starbucks is testing out Clovers in a few markets to see if they will attract business from the more serious coffee drinkers. I have mixed feelings on that, but will hold off judgment until I see how it plays out. Until then, Grape and Bean has a regional monopoly on this holy grail, and you fellow city dwellers will be glad you made the journey to Old Town. Tell Dave I sent you.

Grape and Bean: 118 South Royal Street Alexandria, Virginia 22314

Read More......

Thursday, February 21, 2008

Where to Brunch: Cafe Marvin


I went to Cafe Marvin this Sunday for their very first brunch. I didn't have high expectations and went mainly because the General Manager, Sheldon Scott (pictured) asked me to come. I'm damn glad I did. It's rare I go to a restaurant and think lustfully about the food the next day, and at this point I can't imagine my ass not being there next Sunday to get more of it. I hate writing reviews, but I enjoyed my experience at Marvin so much that I'm making an exception.

Marvin was concieved as a Marvin Gaye themed restaurant, and his image appears fabulously and in grand proportion on the dining room wall. One of its owners is a part of the famed DJ group Thievery Corporation, and it is managed by a seriously talented actor and playwright, the previously mentioned Sheldon Scott, who is accessible to the floor and keeps the mood of the restaurant popping yet easy--just the sort of place one might envision Marvin Gaye hanging out.

The restaurant itself is a charmer. Black walls, ornately detailed high ceilings, and edison lightbulbs evoke the traditional French Bistro. The seating is comfortable, the servers are friendly even though they're working brunch (I worked with several of them in a past life), the downstairs bartender (Dave Onate) is one of the best in town, and the food, while not quite as cheap as Busboys&Poets, is exceptional and well worth the cost.

The menu focuses on what I will call high-quality neo-soul food. I had the bacon egg waffle ($12), a sandwich of applewood smoked bacon over eggs sandwiched between waffle slices, of which I coated with syrup. This was served with a well presented bowl of fresh fruit. My brunch companion had the cream chipped beef over house made biscuits ($12), served with mixed greens. Both were a declaration of love for our taste buds and were gone far too quickly. We shared a bowl of sweet grits ($5; I don't even like grits, but I loved these), and washed the meal down with a couple of the fine beers Marvin keeps on tap, of which I recommend the Abita Turbodog and the dark but airy belgian tap whose name I can't recall (the one with the black handle).

Unfortunately, the chicken and waffles ($16) must wait until my next visit, as the kitchen had run out of chicken. Also to be tried on my next visit is the Bloody Mary. I'm no fan of this staple, but Dave the bartender gave me a sample of their Bloody Mary mix and I found it tasty and complex.

I don't know how they fare on Vegeterian options, as I am a carnivoire and don't entertain such considerations. For this oversight, I apologize.

Dave mentioned to me that the restaurant was dead most of the day until about the time we arrived (2pm), but once people find out about what's cooking at Marvin, I can't imagine that I'll be lucky enough to get a table without a wait.

Read More......

Tuesday, January 08, 2008

Washington's Hottest Waitstaff

Fresh off the presses, GridSkipper has just published their list of the 8 Washington restaurants with the hottest waitstaff. A few of these venues resonate with TNG. First, The Diner (no, not the Duplex Diner) is a venue where a few sexy TNG staff members have waited tables. The second is Kramerbooks & Afterwords. The food at Afterwords has always been disappointing, and the bathrooms disgusting, but the waitstaff is worth going back for seconds, even in those ugly stained Hawaiian-print shirts.

What about you? Any Washington restaurants you frequent for reasons other than the food?

Read More......

Thursday, October 11, 2007

Busboys & Poets

Have you tried the pizza at Busboys & Poets on 14th and V? I’ve never had a bad meal at Busboys, but I tend to stick to Pizza joints when I want a piece of pie. Nevertheless, I had the rustic pizza (substituted tomatoes for green peppers) on Tuesday night, and it was the best pizza I’ve had in ages. The only downside was that I bit into a triangular piece of metal that was hidden under a chunk of cheese. I probably should have stopped eating then, but I went ahead and finished the whole pie. It was THAT good. I felt a little weird eating the whole thing and then complaining about the chunk of wire I compacted between my molars, but the manager still comped my check, which was nice. And expected.

I once waited tables, so I know how strange things can occasionally find their way into your food even in the best kitchens. Shit happens. Considering the consistent quality of their food, the reasonable prices, and the enjoyable atmosphere (bookstore catering to revolutionaries/ethnic groups, free Wi-Fi, coffee lounge/upscale bohemian vibe), I won’t let it stop me from making Busboys a familiar stop. I recommend the Crawfish Quesadilla, the Gorgonzola and Mushroom Burger, the 3-bean soup, and the Avocado Sandwich. All were amazing. I would recommend more, but that’s all I’ve had there besides breakfast, which is also consistently tasty.

Read More......

Thursday, October 04, 2007

Amy Sedaris & Martha Stewart in the Kitchen

Video links submitted by Matt:

Two of our favorite gay Icons go at it in the kitchen to create Amy's bongwater infused "Lil smoky cheeseball." I feel compelled, by an impulse I can't yet define, to recreate this recipe.

Video after the jump:

I've never been a big fan of what Martha stands for, but she's a fascinating lady. The bizarre dynamic between she and Amy (Jeri Blank/Strangers With Candy) is one of two sincerely insincere people who are either in on the same joke or really don't like each other, but maybe that's just my impression. I need to watch it again to write down the recipe.

Read More......