willeats

[willeats]

Pineapple and Pearls in DC is what you call a VERY special occasion restaurant. It already has two Michelin stars (which is a big deal). The max is three stars.

We went for my Mom’s birthday for the ten course meal.There were aspects of the dinner that I thought were really great and some I didn’t. Each dish was served with a very unusual drink pairing.

The first drink arrived in a golden pineapple (about actual size) in which a server put some citrus juice, herbs and combined them with liquid nitrogen to make a splendid drink that sent a cloud over the table. No other drink during the meal had a similar level of complexity or theatricality.That first drink stole the show.

Accompanying the drinks were a series of amazing plates that, on their own, made for a few great bites, but combined in succession, didn’t quite make sense. For instance, we were treated to a Fukuoka beef carpaccio that had both Japanese and Italian influences.This was immediately followed by a black and white mole with house made tortillas, which in my opinion, made for a bit of an unpleasant contrast in flavor. On the other hand, there were some dishes that had great flow like the poppy seed tart with avocado mousse accompanied by escargot toast. Some may cringe at the thought of consuming snails, but this was one of the last things going through my mind as I really enjoyed the dish. All I could think of was how well the crunch on the toast combined with the savory touch of the escargot. What may have been my favorite of all ten courses however, was the duck which was presented whole on a silver platter before serving three variations including bite size fritters and a duck filled bun they called a brioche.My favorite was the enchanting roast duck served with watercress spaetzle (a noodle). Dessert was not as memorable with the first of three sweet courses being a sunchoke chocolate pudding. After sampling the pudding, I stand by my recommendation to leave sunchokes (a root vegetable)on the savory portion of any menu, although I do respect the adventurous choice.

Throughout the evening, the service was extremely welcoming. They called each of us by name all night long.The three of us were outnumbered by at least four servers who gave detailed explanations of each plate. That was essential since there was NO printed menu until the end of the night. The ten courses were one surprise after another.

The last word from our head server was an explanation about the gift bag that was mostly empty except for copies of the menus. She explained that instead of the usual take home treats that a meal would be donated to an organization that feeds the hungry.That was a good feeling to end with after an evening when you’ve had so much incredible food to eat.

[willeats]

[willeats]

I’ve loved Mexican food for as long as I can remember. My very first food review was at a great small Mexican restaurant in Los Angeles. And the chef/owner was the inspiration for this blog and these food reviews. So, in a way, I’ve been waiting to go to Mexico for authentic foods for probably at least ten years.

This summer, I visited the restaurant Maximo Bistrot, in Mexico City, and the food did not disappoint. The restaurant is run by this superstar chef Eduardo Garcia. You’d never know it. He was in clear view for most of our meal, visiting a table near us in a t-shirt and jeans and perspiring from the hot the kitchen. His amazing restaurant is small and simple. (Anthony Bourdain said it was his favorite place in MC.)

Going into this meal, I was not sure what to expect, because I was told by friends that the cuisine was a mixture of traditional Mexican and classic French. The menu was a reflection of this, with dishes ranging from mushroom risotto to shellfish ceviche and crème brulee. (I had all three.) To start, I sampled the asparagus topped with hollandaise. This may not sound so exciting. But it was delicious, with a sauce that was extremely creamy with just the right balance of flavors. Next, I had ordered the fish ceviche, but the chef was kind enough to gift us an order of both the fish and shellfish ceviche. They were both cooked in an acidic broth with cilantro, tomato, and onions, along with a wide variety of fishes and crustaceans, making each bite a different experience. Next, I had a fantastic mushroom risotto that may have been the best I have ever had. The rice was cooked to perfection and the earthiness of the mushrooms combined with the cheese was absolutely impeccable. Last, I had the most succulent cut of pork I have ever had the pleasure of eating. It was garnished with a delicious sauce, and the pork practically melted in my mouth with each bite. Along with the pork, the chef also continued the trend of gifting us dishes and served me a small, bite-sized order of the steak. The meat was tender and juicy, and was topped with a great sauce. But it was impossible to outshine the pork. To finish off our meal, I had a delicious crème brulee with a rhubarb reduction. The sugar topping was caramelized just to the point that it was hard enough to be crunchy, but not so much that it was burnt. Perfect.

After all the years of anticipation of being able to eat authentic Mexican food, this meal was my favorite from my trip. Maybe it doesn’t sound so Mexican, but the ingredients and flavors at Maximo Bistrot from Eduardo Garcia exceeded my expectations. This is a great restaurant that would shine anywhere in the world.

Just as a side note, I read about Garcia after visiting the restaurant and some of my experience at Maximo Bistrot started to make sense. He was a migrant farm worker as a kid and picked fresh fruits and vegetables from morning until night traveling all over the U.S. as a young kid. (He was deported from the U.S. two times.) You can taste his appreciation for farming and freshness in his food. And my family and I commented on our two separate “gifts from the chef” during our dinner. (We were no one special to the restaurant.) We were seated at 9P, and I suspect the food might have gone to waste otherwise. Maybe that’s something that also speaks to his background. And I read Garcia never went to culinary school but learned everything he knows from working his way up. He washed dishes as a 14-year old and then worked with great chefs in kitchens of the top restaurants. So now when I think about seeing him across the dining room unassuming in jeans and working hard while smiling with guests, my memory of the experience there is filled with even more admiration.

[willeats]

The Opportunity of a Lunchtime

I’ve never written a restaurant review quite like this, but this was probably a once in a lifetime meal. Let me explain. The restaurant was Mirabelle, near the White House in Washington, DC.  I looked up what the name meant, and it’s a Latin baby name that means “wonderful.” The name fits perfectly, because the meal I had was wonderful in some part because of the food, but mostly due to the company.

As I was approaching the entrance of Mirabelle, I already knew this was not going to be an ordinary lunch. I had been instructed to wait outside for my host, because the reservation under was not his own name, but rather Felix Oliver.  His real identity was Washington Post food critic, Tom Sietsema. The restaurant was not supposed to know this, of course, which is why he preferred we get acquainted outside before entering the fine dining establishment.  (Mr. Sietsema had already named this his favorite restaurant in DC.)

As we entered Mirabelle, I was greeted with a delightful interior that made the restaurant an immediately satisfying experience for the diner’s eyes before their stomachs.  The host immediately recognized Tom, because he’s a celebrity in the food world of DC.  And he was kind enough to introduce me to multiple members of the staff.  Our table was located near the entrance, with the extra bonus of being conveniently close to the dessert cart.  

When we received our menus, the waiter informed us of the daily specials and gave us some information about some cocktails and “mocktails” that were fitting to the season. I selected a ginger cucumber mint lime mocktail that surprised me by how fresh and prominent each ingredient was, although there might have been a hint too much cucumber. As we looked over the menu, we discussed a variety of topics that ranged from favorite restaurants in DC to what each other’s plans were for the rest of the summer.

Tom picked the rabbit to start, and an open-faced soft shell crab sandwich for his second course. I went a different route and ordered fluke with shrimp toast as an appetizer, and chicken as my main dish. When our first plates arrived, I was astonished at how beautiful the presentation was without being over the top fancy. All thoughts I had about the pretty plates vanished as soon as I took my first bite of the smoky fluke elevated by the freshness of the citrus sauce and brought together by the crunch of the shrimp toast.  As an added bonus, there were some greens on the plate to bring even more freshness to the perfect spring time appetizer. I ate about half of my dish and then switched plates with Tom. I had never tasted a rabbit dish I liked before, so I was cautious about trying Tom’s, but eventually I knew that I couldn’t have a meal with one of the top food critics in America and not try everything that was put before me. To my surprise, I actually enjoyed the rabbit, which added another amazing surprise to this already delicious meal.

When our entrees were gracefully placed in front of us, I didn’t even have to taste them to know that these dishes were going to be good. My chicken was perfectly cooked with a very unfamiliar yet delicious mustard flavor to it. It was accompanied by a tasty potato pancake as well as vegetables seasoned in a way that made them much more than their usual role as the plate’s sideshow. Once again, Tom and I swapped dishes after trying about half, and I am very glad we did because I’d never tried a soft shell crab sandwich. And I may never have one as good as that ever again. The crab was perfectly fried and very crunchy, and intensified by multiple creamy sauces.

During the meal, I learned a lot from watching and listening to Tom.  He told me about Mirabelle’s $26 ham sandwich. That was a big reason for the controversy surrounding the fancy restaurant when it first opened. The sandwich is so expensive because of all the imported ingredients, and house made bread and butter.

After a closer look at the dessert cart and too many great choices, I picked a yuzu vanilla crepe cake with probably 20 layers of thin crepes.  Tom got a raspberry tart. Again, I ended up trying both desserts, and neither one failed to please my taste buds. The yuzu was beautifully layered and creamy with just the right ratio of vanilla to yuzu.  The raspberry tart was very fresh and delicious and was made with local yellow raspberries. (That information came courtesy of Tom asking the server when he brought the dishes).

This was, by far, the best experience I’ve had tasting and writing about food.  Apart from being an amazing food critic, Tom is a very cool guy.  When he greeted me out front he said, “I usually don’t like to have a meal with my competition, but I’ve made an exception for you.”  (A joke.)  That’s the kind of person he is.

I am forever grateful to Tom for this experience and meal.  Go check out Mirabelle. It’s wonderful like its name.  And of course, read Tom Sietsema’s reviews of Mirabelle and anywhere else he goes.  I know I always will.

[willeats]

After a trip to Toronto this past spring, I have now been to a total of three different Momofukus run by David Chang across North America. I was first introduced to Momofuku, NYC when my friend took me there for dinner two years ago. It was his favorite restaurant and we had amazing chicken wings, ramen and shrimp buns. The meal was so great, I hoped I'd be able to return soon. So you could imagine my excitement when I learned that there was one opening near my home in DC. I ordered a meal almost identical to NY plus smashed cucumbers to start. Another great experience except the DC restaurant is much larger than the one in New York. The food is almost identical in taste to NYC. Then when I was riding in a cab across Toronto during my spring break this year, I was shocked when I looked out the window and spotted a another Momofuku restaurant. I immediately notified my parents and had them schedule lunch there ASAP. Momofuku (number 3)had something on the menu I never had before, a cheeseburger! I knew I was ordering it without even glancing at the other tantalizing dishes available. Then I immediately ordered the pork buns to start. The pork buns met and exceeded all of my expectations, but the cheeseburger was what blew my mind. The creativity of the structure, ingredients, and texture made for a unique experience my taste buds had never had before. So, after trying three Momofukus, I am loyal fan, but each has one aspect to it that makes it unique. I hope there will be a time I'll eventually get to try every Momofuku there is.

[willeats]

If you ever take a trip to Toronto, Canada, I highly recommend having a meal at restaurant George. This upscale establishment is known for having inventive tasting menus where diners aren't aware of the kinds of dishes they're about to be served. Not one. My Mom, Dad and I ordered the seven course tasting menu, and each person's dish for every course was completely unique, so we ended up seeing 21 different plates. Some of the dishes I most enjoyed featured seared pork belly with foie gras, tuna wrapped with potato, wagyu beef, and cured trout. Each had amazing flavors and textures, as well as very original and beautiful presentations. The pacing of the many course meal was also very comfortable, making you feel at home and not at all rushed. At George, their tasting menu is famous, but you can also choose from a delicious selection of a la carte items. So, if you're ever in the Six (Toronto) and are looking for a truly memorable meal with impeccable service, George is the place for you.

[willeats]

Fantastic meal at a restaurant rated in the top 15 in the world by some critics. Zazu, in Quito Ecuador. This restaurant offered an incredibly fresh twist on some favorite Ecuadorian dishes. For example, my first course was a potato locro, which is a traditional Ecuadorian soup often served with avocado and lumps of cheese, but this restaurant presented a great variation by placing a crab cake and a whole crab claw in the center of the bowl and pouring the creamy soup over it from a black kettle. For my main course, I had a very juicy and flavorful roasted chicken with a sunny side up egg and traditional Ecuadorian vegetables. The egg gave it a great texture and flavor element that I never knew could exist on a dish like roasted chicken. Another great thing about this restaurant, and Ecuadorian restaurants in general, is that they have an extremely wide variety of potatoes, so each potato dish you try, will most likely have a different flavor and texture. Lastly, I had spectacular crème brûlée with assorted mini meringues and fresh strawberries. I have never tasted such creaminess and vivid vanilla flavor as was in that dessert. This was a fantastic meal at a restaurant I highly recommend you visit if you are ever in Quito.

[willeats]

Very unique flavors from the fried chicken sandwich at Pineapple and Pearls in Washington, D.C. (Next door to the famous Rose's Luxury on Capitol Hill. Same owner with a coffee shop and small sandwich and pastry menu.). I'm going to start writing a series of reviews of the best fried chicken sandwiches in D.C. I think this first stop is gong to be very hard to top! The combination of the great flavor of the fried chicken, along with lettuce, and a very delicious secret sauce made for a fantastic sandwich. This, to me, is like Chick Fil A on steroids! I highly recommend this sandwich and hope to taste many different preparations in the future around town.

[willeats]

I had this amazing piece of chocolate cake at Icebox Cafe, in Miami Beach. This cake was not your ordinary slice of cake. It had two layers of rich chocolate cake, filled with an amazing chocolate mousse along with a layer of cheesecake brownie inside. And topped with a chocolate ganache. The rich bittersweet mousse mixed with the cheesecake and rich chocolate cake made for one of the most incredible desserts I've ever had. It is so rich that I almost couldn't finish it. If you are near here, please go and try this delicious cake. Or they're in the Miami and Dallas airports.

[willeats]

This was a great southern style meal at Kingfish, in NO, LA. To start off, I had a crawfish and artichoke gratin with a toasted baguette. All the Cajun spices and flavor mixed with the crunch of the baguette created a spectacular bite. Next, I had a mushroom risotto. The roasted red tomatoes added a unique flavor element that I had never tasted in a risotto before. Last, I had a tasting plate of a crawfish pie, gumbo, and a jambalaya. Each dish created great texture and flavor, and the combination of all three made a great entree. I would highly recommend this place if u are in NOLA French Quarter.

[willeats]

A great dinner at Momofuku in downtown D.C. This is the second Momofuku I've eaten at, the first was in NYC. No reservations allowed at either location. The DC Momofuku is a little bigger and a fancier decor. To start, I had delicious cucumbers with toasted almonds. Next, I had an array of buns with brisket and shrimp. Finally, I had the signature Momofuku ramen, containing noodles, pork, scallions, an egg, and much more. I ate so much I was almost sick it was so good. I highly recommend you go to this restaurant!

[willeats]

I had a great lunch here at Wolfgang Puck's Spago in Beverly Hills, CA. The entire meal was fantastic, but to start, I had a flavorful Asian tuna sashimi salad that consisted of tuna, avocado, ginger, carrots, lettuce, rice noodles, and much more. All the components meshed together for the ultimate bite. For an entree, I had a seared chicken breast, with goat cheese stuffed under the skin. It also came with a side sauce that I didn't get to put on my chicken because I forgot it was there. (It was in a side saucer.) But I tried it at the very end. The saltiness of the goat cheese worked really well with the crispy chicken and creamy mashed potatoes. For dessert, I had a multitude of mini cookies and chocolates and goods, along with a vanilla butterscotch Kulfi. They were all very good, and just the right amount of contrast between sweet and savory in a perfect meal. If you have not been here, I strongly urge you to try it. If you've been before, I strongly urge you to go again. That was an amazing meal.

[willeats]

It really irritates me when you can't make a reservation at a restaurant and have to stand around waiting. But my parents insisted, and that's what we did at The Red Hen in Washington, DC. I liked the appetizer of squid ink pasta with calamari and chick peas. I didn't love my entree, beef brisket in a bed of black beans. The manager brought us gnocchi and Parmesan cauliflower because of the long wait. (I didn't eat them.) I had a chocolate cake with mint ice cream for dessert. The best dish of the meal. My parents like this place better than I did.

[willeats]

I had an okay meal at DBGB in Washington, D.C., from Daniel Boulud. I had a way better experience at Café Boulud in NYC, which was amazing. To start, I had a crispy seared pork belly that was hard at one end and too fatty at the other leaving me to have to cut out a small sliver from the middle to enjoy. As my entree, I had coq au vin that had so much sauce you could taste grapes more strongly than chicken. The last course was the only one I thoroughly enjoyed. A nice vanilla liquor soufflé. I would not go back.

[willeats]

If you like big portions with okay quality, then Harold’s in Edison NJ is the place for you! I dined here with high expectations, hearing stories of how giant each course is, only to come to realize the food is more of a novelty than a good meal. To start, I had an okay matzoh ball soup, with a HUGE matzoh ball (size of a large softball) and giant bowl, again, novelty. Next, I had a HUMUNGOUS brisket sandwich (no one could open their mouth that wide) that had very little flavor. Last, I had a pretty good three-foot tall piece of chocolate fudge cake. I recommend you stop here if you are looking for something fun, but if you are interested in some more high quality food, I suggest you take your appetites elsewhere.

[willeats]

Today, I had the pleasure of dining at Wise Guy’s New York Pizza in Rosslyn, Virginia. There are twelve different types of pizza, plus Sicilian style. I had two slices of pepperoni and one slice of cheese. My mom had a slice of Margherita. I can now just name a few types of pizzas for you. There was buffalo, mushroom truffle, NY original, chicken parm, and steak. I really enjoyed this place an highly recommend anyone who likes pizza or just good food to stop and try it.  They make their mozarella cheese fresh every morning.  

[willeats]

Dinner at Union Restaurant in Pasadena was a great finish to spending spring break in Los Angeles. Highlights were crispy duck wings and squid ink pasta with lobster and fennel butter sauce. It's not the traditional menu where you order one appetizer, one entree, one dessert. They have small dishes for the whole table to share. Some LA restaurants with rave reviews have disappointed me. Union went above and beyond.