Sorry folks, I'm busy today...Links this week is a little brief.
Jane Black's first Op-Ed since leaving The Post. Boy oh boy, did this get a lot of comments, retweets and facebook shares. Some interesting points, although the immediate Republican bashing in the introduction is a bit off-putting.
What everyone who lives here knows...renting in DC is terribly expensive and super competitive. I thought this article had an interesting point...that with the downturn in home sales, more people are renting, which is partially the reason our already competitive market is becoming increasingly tighter.
A guide to hangover cures from BYT. PS: I doubt a raw quail egg yolk is doing anyone favors the morning after, Mr. Alvear.
Wow. Stetson's got served by City Paper.
Great explanation of what's wrong with the ABRA/ANC process, especially emphasizing the problems of Hank's Oyster Bar, which I've been following closely.
Tuesday, November 30, 2010
Restaurant Review: The Dubliner
The Dubliner…it’s named after a James Joyce collection of short stories, so you know it’s legit.
About a block from the Union Station metro, I wasn't surprised to find this establishment filled with your typical staffer-types. However, the food here was a cut above other after-work watering holes.
Of course, as at any bar, you have your standard American fare. But if you’re looking for food that’s interesting but still universally palatable, try their Irish cuisine. Their “Dubliner favorites” and specialties are well-executed Anglo-Saxon standards like fish and chips, Sheppard’s Pie and Beef Stew.
I found one especially delicious take on American cuisine was the Guinness burger. The concept is fairly simple: ground sirloin marinated in Guinness. The Dubliner serves it up on a potato pancake, and tops it with a cheese sauce that’s allegedly Welsh in some capacity. At $14 it’s a little expensive for a restaurant burger, but it definitely gets a must-try vote.
Not all the entrees are winners, though. “Irish Garden Pasta,” a dish of mixed veggies and pasta in tomato sauce, is a bit of a sub-par concept that just seems like a poor attempt to add a vegetarian option to the menu. Corned beef with cabbage? Well, maybe that’s an acquired taste. It’s traditional, alright…but doesn’t help the reputation of Irish cuisine.
I can't say the concept of breakfast at the Dubliner excited me either. From a cursory review of their breakfast menu, it seems to be a bunch of standard breakfast fare given an “Irish-y” names.
I can't say the concept of breakfast at the Dubliner excited me either. From a cursory review of their breakfast menu, it seems to be a bunch of standard breakfast fare given an “Irish-y” names.
The Dubliner also offers a late night menu, which is restaurant code for “food for drunk people.” It’s available Sunday and Monday (11pm-midnight), and slightly later Tuesday through Saturday (11 to 1am). All late night menus are limited, but disappointingly the Dubliner’s late night menu lacks all of their interesting, signature dishes. Then again, if you’re looking for a hearty meal at 12:30am, maybe you don’t care as much about culinary complexity.
Drinks here are fairly standard in price and selection. From my experience, the drink to get here is Guinness. It’ll set you back $6, but the skill of the pour makes it worth it. For the uninitiated, the trick is to let the Guinness “rest,” or settle before topping off the draft and serving. It makes a huge difference in the flavor of the beer. So if you order a Guinness and the bartender says “It’ll be 5 minutes,” he’s not being rude. It’s the sign you’re about to get a great Guinness!
Other than a great Guinness pour, the other big draw here is the live music. It starts nightly at 9pm, and it’s a rousing Irish good time. I don't exactly follow the Irish music scene, and have yet to recognize a band name—but if you’re interested, their website does list upcoming artists.
My final verdict? Yes for lunch and dinner, no for breakfast and late night menu. Your best bet is to go for a late dinner and then stick around for some live music and a few pints of Guinness. It’s very metro convenient, so it’s an ideal starting point for your night. The lively music scene also makes it good for “one destination only” evenings.
Update on HR-57
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Prince of Petworth reported late last night that HR-57's new location will be 816 H street NE.
DC Raconteur first let you know about the move about a week ago, including some commentary from U Street girl about the neighborhood's loss.
Monday, November 29, 2010
Fort Myer's Quarterdeck is Closing. Tear.
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I don't often comment on Arlington restaurant news, mostly because I live in DC and don't go out to VA much anymore. It's not a political stance (i.e. I'm not one of those DC people who totally hates VA--being from there, and all) but it's more that I don't feel as qualified to comment.
But, when I saw this posting from Capital Spice, I knew this was news I too would care about. Quarterdeck is right next to Fort Myer (1200 Fort Myer Dr), and has been a summertime mainstay for my friends and I for years. Oddly, I've never actually been inside the establishment...and I'm told I'm not missing much. But on a nice warm day, nothing beats sitting outside with a pitcher of beer and a table strewn with delicious Old Bay seasoned crabs. NB: This is also how I found out that Old Bay really stings when you get it in a crab-cracking-related injury.
But sadly, it appears that Quarterdeck will be closing after 31 years of operation due to problems renegotiating their lease. As of this time, a replacement tenant has not yet been named.
Capital Spice quotes the building's owner, Haig Paul, as saying, "There is a change coming. We're still in the process of lease negotiations, so I can't go into too many details at this point. The only thing I know for certain is that a restaurant will remain in operation in some form [at 1200 Fort Myer]."
He added that a new restaurant in that location might not be a significant departure from Quarterdeck's concept, explaining, "The Quarterdeck is a niche type restaurant. It's unique, with a very steady and loyal clientele. I would like to see it continue in its current format. It won't become something radically different."
Barrack's Row Restaurant Strip Continues to Expand
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Via Prince of Petworth, it looks like the Eastern Market/Barrack's Row neighborhood will be getting ANOTHER new restaurant.
The old Capitol Video Sales is closing, and a Latin tapas restaurant named Pacifico will be replacing it soon. Per the liquor license, the seating capacity will be 120, with patio seating for an additional 30 patrons. Speaking of liquor licenses....we'll see how they fare with their ANC.
Well, 8th Street is really blowing up lately! While I know not all residents are thrilled to see more restaurants replacing retail, it's probably an inevitability given the neighborhood's rapidly increasing rents. And hey, at least it's not a Walmart!
Tuesday, November 23, 2010
Links I Like, Tuesday 11/23
Give thanks and be greatful for your blessings. WaPo has a seasonally appropriate article reminding us that, given the current economic state of the country, food banks will be facing record need.
And now, on a less serious note....You know what I hate about this city? Not enough monuments made out of pancakes.
Well, nothing says Thanksgiving like Jello Shots.
Defining hipster
Eyes on the street--why busy neighborhoods feel safer.
Ace of Cakes got cancelled!? I know some people who are going to be very upset.
GPS use linked to Alzheimer's? OK maybe not, but it weakens the part of your brain that Alzheimer's attacks first.
More on how technology apparently makes you stoopid.
What happens when a condo owner stops paying his condo fees?
Insta-road? NEAT!
The nicest write-up of Douglas Jemal I've seen in a while. Or, you know, ever.
And now, on a less serious note....You know what I hate about this city? Not enough monuments made out of pancakes.
Well, nothing says Thanksgiving like Jello Shots.
Defining hipster
Eyes on the street--why busy neighborhoods feel safer.
Ace of Cakes got cancelled!? I know some people who are going to be very upset.
GPS use linked to Alzheimer's? OK maybe not, but it weakens the part of your brain that Alzheimer's attacks first.
More on how technology apparently makes you stoopid.
What happens when a condo owner stops paying his condo fees?
Insta-road? NEAT!
The nicest write-up of Douglas Jemal I've seen in a while. Or, you know, ever.
What I'm Eating Now--The Best Freakin' Butternut Squash Soup, Ever
Ever. In the history of all soups.
I made this for my monthly Supper Club when the theme was....secret ingredient, gourds! (Iron Chef style).
Ingredients:
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
My notes on the ingredients:
4 cups of cubed squash equals about one medium sized squash (the weigh listed above, 1 1/2 pounds, I've found to be fairly accurate).
I've made this soup both with and without the ginger, it tastes fine either way. If you have all the other ingredients, don't kill yourself making a trip just for the ginger. On that note you could also probably use onion and garlic to get the same effect as shallots, but I personally really like them in this recipe and wouldn't sub them out.
The recipe, made as outlined above, has more of a puree consistency...if you want it thinner, add more broth during the blender portion of the recipe. Also, I'd recommend low-sodium broth since you're already adding some salt (I used sea salt). It just allows you to control the salt level/taste of your dish a little more.
I did not use chives, as I generally do not believe in garnishes (read-I am too cheap to buy ingredients to make garnishes).
Recipe:
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
My notes on the recipe:
So, what no one ever tells you (shocking, considering how often you discuss gourds, right?) is that peeling and cubing a butternut squash...not that easy. There are really two layers you need to peel off. The first is the actual outer skin, and of course it's pretty obvious that you don't want to eat that. You then need to go back and do a second peel to remove that layer with the thin, semi-translucent green veins. Help yourself out and try to get the most uniformly-shaped squash you can at the grocery or farmer's market. Those curvy squashes are prettier (and, I'm told, can be decorated to resemble geese, so that's exciting) but their unusual shape makes it tough to get your little veggie peeler angled correctly. Then again I'm also using what I assume to be a carrot peeler, so perhaps that's my problem...
Now that you've spent 30 minutes peeling your squash (worth it), you need a really big knife to begin cubing. The center is softer and has seeds, so be advised...if you're leaning your entire body weight on the knife because you lack upper body strength, you're going to get about half way through the squash and feel it give substantially. Don't fall over.
Be careful not to overcook the squash...if it gets too done (read-burnt) in the oven, it will alter the taste of your soup. If you're like me and decide to increase the temperature from 375 because you're impatient, make sure you're watching the oven closely.
Definitely use the paper towel over the blender (explained in recipe), and increase the blender speed gradually. That's probably pretty obvious, but once or twice I've started out the blender on the highest speed (see comment above re: my impatience), and trust me, not an overall time saver because with the time you've saved blending you'll be scraping a lovely orange Jackson Pollack off of your kitchen walls.
Otherwise, it's a fairly simple and straightforward recipe--enjoy!
I made this for my monthly Supper Club when the theme was....secret ingredient, gourds! (Iron Chef style).
Ingredients:
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
My notes on the ingredients:
4 cups of cubed squash equals about one medium sized squash (the weigh listed above, 1 1/2 pounds, I've found to be fairly accurate).
I've made this soup both with and without the ginger, it tastes fine either way. If you have all the other ingredients, don't kill yourself making a trip just for the ginger. On that note you could also probably use onion and garlic to get the same effect as shallots, but I personally really like them in this recipe and wouldn't sub them out.
The recipe, made as outlined above, has more of a puree consistency...if you want it thinner, add more broth during the blender portion of the recipe. Also, I'd recommend low-sodium broth since you're already adding some salt (I used sea salt). It just allows you to control the salt level/taste of your dish a little more.
I did not use chives, as I generally do not believe in garnishes (read-I am too cheap to buy ingredients to make garnishes).
Recipe:
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
My notes on the recipe:
So, what no one ever tells you (shocking, considering how often you discuss gourds, right?) is that peeling and cubing a butternut squash...not that easy. There are really two layers you need to peel off. The first is the actual outer skin, and of course it's pretty obvious that you don't want to eat that. You then need to go back and do a second peel to remove that layer with the thin, semi-translucent green veins. Help yourself out and try to get the most uniformly-shaped squash you can at the grocery or farmer's market. Those curvy squashes are prettier (and, I'm told, can be decorated to resemble geese, so that's exciting) but their unusual shape makes it tough to get your little veggie peeler angled correctly. Then again I'm also using what I assume to be a carrot peeler, so perhaps that's my problem...
Now that you've spent 30 minutes peeling your squash (worth it), you need a really big knife to begin cubing. The center is softer and has seeds, so be advised...if you're leaning your entire body weight on the knife because you lack upper body strength, you're going to get about half way through the squash and feel it give substantially. Don't fall over.
Be careful not to overcook the squash...if it gets too done (read-burnt) in the oven, it will alter the taste of your soup. If you're like me and decide to increase the temperature from 375 because you're impatient, make sure you're watching the oven closely.
Definitely use the paper towel over the blender (explained in recipe), and increase the blender speed gradually. That's probably pretty obvious, but once or twice I've started out the blender on the highest speed (see comment above re: my impatience), and trust me, not an overall time saver because with the time you've saved blending you'll be scraping a lovely orange Jackson Pollack off of your kitchen walls.
Otherwise, it's a fairly simple and straightforward recipe--enjoy!
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