Now that I’ve opened the floodgates on scallops, it is quickly becoming an all-around favorite. Since the retirement of my dear sweet corn angnolotti, I’ve been on the hunt for a new seasonal favorite at Graffiato (other than zeppoles because I can’t eat dessert for dinner on a regular basis!). I enjoyed the duck cannoli special earlier in the fall, but I think the scallops with sunchoke, “citrus,” and almonds takes the cake. The pork belly with cannellini beans and ham (photo not shown because it was in my belly before said photo could be taken) is also a strong contender. On this particular visit, I also had my first taste of wild boar:
I returned to Kushi on Sunday for lunch with a friend visiting from out of town. One of my favorite things about Kushi is that it indulges my indecisive dining cravings. Why choose between sushi, small plates, or skewers when you can have it all?
As I previously mentioned, the kara age marinated fried chicken at Kushi is one of my favorites. Alas, it is not available on its abbreviated lunch menu. However, another favorite–duck breast and scallion skewer (above)–is.
In addition to a limited version of the dinner menu, the lunch menu also offers lunch sets that include miso soup, pickled vegetables, and two sides. So after starting with the skewer, my friend and I also shared the chili-mayo fried chicken don and sushi set. Since we had just hiked around D.C. for over an hour, we also supplemented our meal with unagi nigiri, a spicy tuna roll, and of course, salted caramel gelato for dessert.
Duck skewers, fried chicken, sushi, and salted caramel gelato for lunch. Sometimes you really can have it all.
Although I am a huge fan of all of Jose Andres’ restaurants, it’s been awhile since I visited Jaleo. I happily returned tonight, and in lieu of my usual patatas bravas (which I enjoyed sampling at every opportunity during a 10-day trip to Spain in 2009), we opted for papas arrugas– “Canary Island-style wrinkled baby potatoes with mojo verde.” According to Wiki:
The dish is made from small new potatoes which are cleaned (but not peeled), then boiled in water (originally in seawater, but it is more usual that salt is added to the water in the boiling process) and then baked in their skins until they become shrivelled. Alternatively, in some recipes, after cooking in salted water most of the water is discarded and the small amount that remains is boiled away until the potatoes become dry. This leaves them with a characteristic dry salt crust on their skins.
Sure, sounds simple enough. . . and I know boiled potatoes sound bland (and obviously, I enjoy all potato dishes), but (1) I’ve honestly never had such tasty and tender potatoes and (2) I could eat anything covered in Jaleo’s mojo verde.
So while papas arrugas may not be as widely known as patatas bravas, I think I may have a new favorite potato tapas dish!
brussel sprouts, chicken thighs, chinatown, crispy goat, fall, graffiato, mike isabella, mushroom, penn quarter, pepperoni sauce, polenta, pork belly, pumpkin, risotto, roasted potato gnocchi, truffle, virginia wineries, zeppoles
This weekend, I escaped the hustle and bustle of the city with a trip to Virginia wineries just off 66. It was beautifully sunny and a perfect day to see the changing fall foliage.
Also changing this season is the menu at Graffiato. Although I was sad to see the sweet corn agnolotti go, I am happy to see the infusion of pumpkin into the risotto and caramel accompanying the zeppoles. The pork belly might be my favorite new addition, and the new roasted potato gnocchi with wild mushrooms and truffle is a delicious indulgence. Top Chef fans, never fear–the pepperoni sauce has survived the menu change.
- Ever wonder how Lincoln ended up on the penny? About.com has a very detailed history from a self-proclaimed avid coin collector.
Although we already pay homage to Abe via that memorial thing, D.C. now also has Lincoln Restaurant downtown on Vermont Ave, where the floor is lined with over one million pennies honoring our 16th president. The interior design of the space, along with a great cocktail list, contribute to a fun and lively vibe.
Lincoln features “seasonal small plates,” most of which sound delicious. So, when two of my friends and I visited for a small birthday dinner a few weeks ago, we had to exercise quite a bit of discipline to not order absolutely everything we wanted to try. In the end, we ended up with: tater tots (of course), sweet potato fries (of course x2), heirloom tomato risotto, baked cana de cabra goat cheese, coffee rubbed duck breast, poached arctic char, lobster beignets, and the strawberry rhubarb crisp. Because it was my friend’s birthday, we also got a special off-menu spiced cake dessert gratis.
My favorites were the the coffee rubbed duck breast, lobster beignets (which, to be honest, really resembled hush puppies more than beignets), and the off-menu spiced cake. On my list to try next time: citrus marinated roasted beets, Meyer Farm NY strip steak, beef carpaccio & fried oysters, roasted brook trout, and funnel cake with bing cherries (which narrowly lost out on the first visit!).
- off-menu spiced birthday cakes
- baked cana de cabra goat cheese
- sweet potato fries
- arctic char with broccoli and prosciutto
- strawberry rhubarb crisp w pistachio streusel and vanilla bean ice cream