Tag Archive for El Centro

Fun and informative, tequila tasting at El Centro may become a regular event!

Stay thirsty, my friends.  Ok, I’m not the Dos Equis guy (love him!) and I’m not writing about beer.  This post is about tequila – the sippin’ kind.  When my friend suggested going to a (free!) tequila tasting at El Centro tonight, I jumped at the opportunity.  Naturally.  The scoop is that El Centro is going to make Monday night tequila tastings a regular occurrence, except that they’ll be charging for it in the future.

As they say, the first taste is free . . . At least that’s what I hear.

Tonight’s selections came from Oro Azul (Spanish translation: blue gold).  The flight of three (100% blue agave) tequilas was served with chips, salsa, and kick-ass guacamole.  I’m not a tequila connoisseur.  In fact, I find good tequila intimidating and I associate bad tequila with shots, stories that I do not care to share at this point in our (blogger-reader) relationship, and horribly painful hangovers.  So, I found this tasting informative and definitely something I’d do again if the price were right.  Maybe $10.  I’d pay more only if the tequilas were paired with food other than just chips, salsa, and guacamole.

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Restaurant preview: Oh Fish! — the latest endeavor from Chef Kaz

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One of my favorite sushi places in town, hands down, is Kaz Sushi Bistro (I St. NW between 19th & 20th).  The decor is understated, the food is top notch.  Above all else, Chef Kaz Okochi really does focus on the quality and variety of fish he offers and the techniques used to prepare said fish.  And it’s safe to say that he’s been doing this quite successfully for many years now.

 

While he’s been involved in recent joint ventures, like El Centro D.F. and Masa 14, with Richard Sandoval (of Zengo, La Sandia, etc.), Kaz has also been busy with a new venture of his very own – Oh Fish!  The idea behind Oh Fish!, located at the corner of 19th & L St. NW, is to let the consumer make their own sushi.  So, you pick (1) the size of your roll — large or “skinny”;  (2) your fish; (3) a few veggies; (4) opt for one or more additional toppings like fish roe or sesame seeds; and (5) the sauce (soy, wasabi soy, spicy mayo, etc.).

 

Boom! Your very own, made-to-order sushi roll.

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Restaurant review: First look at Blackbyrd Warehouse

Blackbyrd Warehouse, the most recent venture from Eric Hilton (of Thievery Corporation) and his brother Ian, gets my seal of approval.  The Hilton brothers also own Marvin, Gibson, American Ice Company, and Eighteenth Street Lounge.   Man, I really hope they make it one day.  Poor guys . . .