Octopus & pork belly
Open for just over a week, Azur seems to be getting off to a mediocre start. Who hasn’t been looking forward to the opening of Frederik de Pue’s second DC restaurant (Table, being his first) in the former Cafe Atlantico/Minibar space? (Read my write-up on the Daily Meal here for more background.)
Azur has many ingredients for success. Among other things, there’s the chef’s experience at acclaimed seafood restaurants abroad; the seafood-centric menu, which includes a raw bar replete with a variety of East and West Coast oysters, house cured salmon, and caviar; and the lack of seafood restaurants in DC. So far the reality has not lived up to its potential. In the words of a young girl in an often-played ad about a cellular provider, “We want more, we want more.” Overall, the food was fine, the portions were too small, and the price tag was too hefty. » Read more..
Pork belly and clams
Much like chef Frederik de Pue, Table’s dishes are low-key and high quality. I recently visited the Shaw-area restaurant for a friend’s birthday dinner. The dishes we sampled were delicate in flavor and seemingly simple in preparation, yet there was no mistaking Chef de Pue’s skillful execution in each bite. Part of me really yearned for some bolder flavors. Perhaps I was just expecting the dishes to be more in line with de Pue’s classical French training.
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If your birthday is in April, Restaurant Eve is offering you a free 5-course tasting dinner in their Chef’s Tasting Room, a $100+ value. Yup, that’s right. It’s all because of Eve Armstrong, the restaurant’s namesake and the daughter of the chef/owner Cathal Armstrong.
Find out the details in my article on The Daily Meal here.
If you’re not celebrating a birthday this month, drown your sorrows with the restaurant’s Lickity Split lunch, details here. It’s a Forking DC pick!
Courtesy Döner Bistro
Amsterdam Falafel better watch out. Döner Bistro is only a few blocks away and, like Amsterdam, its food tastes good to both the inebriated and sober alike. Plus, Döner has beer and wine!
On its website, Döner Bistro explains what it’s all about:
But what the f*** is a Döner?
The Döner Kebab (meaning “turning meat”) is a traditional Turkish dish served with rice on a platter.
In the 1970’s, a Turkish entrepreneur in Germany altered this dish by stuffing the Döner meat into a flatbread with salad and sauce.
This form better suited the German taste and hectic lifestyle, and its popularity quickly spread from Germany throughout Europe into Australia, Canada and across the world.
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Daikaya was greeted with long lines when it opened the doors of its first floor ramen shop on Valentine’s Day. With the Sushiko chef/owner Daisuke Utagawa and co-founder of Eighteenth Street Lounge Yama Jewayni at its helm, it’s no surprise that the restaurant is off to a good start.
Daikaya offers four types of ramen: shio [salt ramen], shoyu [soy sauce ramen], mugi miso [barley-miso], and vegetable shio [salt ramen with vegetable stock].
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