Last week, I headed out on the town with two fabulous females. First stop: The Source. Only Lemmonex had been there previously, but she had lauded the sliders and tuna tartare, so EJ and I were excited to get on board.
The sliders (made of “American style” Kobe), of which there were four, were $16 and were pretty darn tasty–the meat was juicy and well-seasoned, and the bun and accompaniments were fitting. My one gripe is that we didn’t have a choice as to temperature; I like my burgers medium rare, and these were medium well to well done. Minor complaint, but at the price point, I should get to choose my doneness factor.
The tuna tartare ($15) was served in three sesame miso cones. It was a lovely presentation, and the tartare was good, but the cone was quite delicate and fell apart with my first bite (leaving a tuna-y mess in my hand). For me, this dish was a prime example of form over function.
The fries cost eight dollars and were great, and the portion was very large compared to the other dishes. The potatoes were well-salted and non-greasy, and the dish came with homemade bearnaise sauce and ketchup. There’s not much else to say besides yum!
My favorite appetizer of the evening was the plate of pork belly dumplings ($12) with a black vinegar dipping sauce. I love me some dumplings, and these were fine specimens–tender, flavorful, and full of piggy sweetness. I was happy to have given Lemmonex the fourth slider in exchange for the last dumpling on the platter.
I was drinking white wine, and it hovered around $12-$16 per glass. I’m not sure how much the cocktails were, but after the aforementioned food and three rounds, the tab was $65 per person. For simply starters and drinks, I think that’s a bit steep–and I suspect that a large part of our check was going to pay for the “Wolfgang Puck” name attached to the entrance sign. C’est la vie.
For dessert and more drinks (we’re not lushes, I promise), we scooted a few blocks over to Central, where Lemmonex had never dined. We split the “Kit-Kat Bar”–a delicious and decadent take on the classic candy, served with homemade hazelnut ice cream. Drool. With the dessert and two final rounds, we shelled out $22 a piece. A much better number! Of course, we ordered less than we did at The Source–but still, prices at Central are reasonable for what you’re getting, whereas at Puck’s place, you’re partly paying for the packaging.
So there you have it–if you have some cash to burn, The Source is a chic lounge with some compelling food and drink. However, Central can deliver some pleasant surprises on your plate, in your glass, and in your wallet.
A few Sundays ago, the boyfriend and I were strolling through Georgetown, stimulating the economy (you’re welcome), when we noticed a new storefront next to Hook–The Tackle Box. Much to our pleasant surprise, it was the grand opening of this affordable, casual seafood restaurant (which is styled to resemble a New England “lobster shack” in both appearance and culinary offerings). We were there around 4 or 4:30, and there was plenty of staff on hand–including Chef Barton Seaver.
For $13, you can get a “Maine Meal” that includes a fish, two sides, and a sauce. I opted for fried clams, mac ‘n cheese, and grilled asparagus, and I decided to try the lemon garlic aioli (even though I don’t usually put a lot of sauce on my seafood). The clams were huge and tasty, and the breading added great flavor without being heavy or overwhelming. The mac ‘n cheese was just average and could have used a little more cheese and seasoning. The grilled asparagus were awesome–they had a wonderful char, and they were crisp but tender. The aioli was nice, but, true to form, I didn’t use much of it. Boyfriend had the fried oysters, braised greens, and french fries, and he went with the tartar sauce. The oysters were big and juicy and bursting with flavor (I actually preferred them to my clams), and the greens were salty and delicious. The fries were seasoned well, though I would have preferred them to be a bit crisper. I didn’t try the tartar, but it was gone by the end of the meal, so it must have been good.
The place is really casual, with big communal picnic tables and paper/plastic plates and forks. The quality of ingredients was apparent, and I thought the quantity of food was pretty good for the money (for example, I think boyfriend got about 8-10 oysters with his meal, and I got 5 really nice stalks of asparagus with mine). We asked about their hours, and it looks like they’ll be open till 2 AM on the weekends–freakin’ smart, considering the lack of GOOD late-night dining in this city. They don’t have a liquor license yet, but I believe the paperwork has been filed, so to speak.
We’ll definitely try to go back before the big move–there’s plenty of variety on the menu, so there were many things I didn’t get to try that I would like to (the clam chowder being number one on that list). I think this place is going to be crazy busy once the word gets out!
After splurging on some delicious morels at the Dupont farmers’ market, I decided to improvise with them instead of following a predetermined recipe. After much thought, I settled on a homemade morel alfredo sauce (which I served over store-bought whole wheat rigatoni).
I rinsed the morels and then sliced them, and then I set them aside while I minced some shallots and sauteed them in olive oil. Once the shallots were browned, I melted in a stick of butter and then added the morels. The smell was incredible–earthy, almost fishy, and very rich. I added a cup of heavy cream and some freshly grated parmesan cheese (I’d say at least a cup), and then I simmered the sauce until it was thick and creamy. I tossed in the cooked rigatoni, and voila! Savory mushroomy goodness.
At $12-$15 per pint, morels are certainly a special occasion treat for me. But, I really enjoyed this dish, and I will look forward to the next time I can make it with these rare and delicious fungi.
Shrimp and grits is a southern classic, so when I saw this casserole recipe (from Cooking Light magazine, with some adaptations for personal taste and texture preferences), I had to give it a go. This was an easy, cheesy version of the dish, and I really enjoyed it the night I cooked it for dinner. However, it made a LOT of food, and the leftovers just weren’t up to snuff (the shrimp were rubbery, and the grits were dry). So, if you’re only cooking for one or two people, I’d suggest halving the recipe–or inviting some folks over for supper!
- 2 cups skim milk
3/4 cup chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup shredded Parmesan cheese
2 tablespoons butter
1 3-ounce package reduced fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp
Cooking spray
Preheat oven to 375. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375 for 25 minutes or until set.
