I borrowed this from their menu….poetic license and oh, so true!!!
“Men are like a fine wine. They all start out like grapes, and it's our job to stomp on them and keep them in the dark until they mature into something you'd like to have dinner with.” -- Kathleen Mifsud
Had a spontaneous “date” on Friday night. I’m a VA girl, so crossing two state lines and going OtB (Over the Bridge, which I do not do often) just for dinner, it had better not be a disappointment…
I prefer to sit at the bar since you have more one on one interaction with your server and you meet some rather interesting characters. Service was a little less than on the ball and it was not that busy – she had several regulars so there was an abundance of extracurricular chatting.
We enjoyed a lovely bottle of Duckhorn Sauvignon Blanc. SB is one of those wines that is meant to be served chilled, not ice blasted cold, however the wine should send shudders down your tongue like really tart, fresh squeezed ruby red grapefruit juice. We had to ask bartendress twice set the wine back in the chiller. For those who have yet to patron Grapeseed, it is a wine bar, hence the name. They have a great variety of wines by the glass in the “wine on tap” chiller – so get it together on the wine 101!
We shared four starters, which was plenty. Cornmeal Fried Oysters with a Bacon Beurre Blanc, Fricassee of Wild Mushrooms Sherry Vinegar & Truffled Polenta, Mussels In Belgian Beer Crispy Sweet Potatoes, Fried Chicken Livers Poblano and Bell Pepper Jelly, Crouton.
The fried oysters were good, although I prefer the ones at Kincaid’s. Not everything is better with bacon, just too much smoke and overkill for the nicely fried oysters (I hate a lot of batter).
I am on a quest to find good polenta – the best I ever had was Amici on Palm Beach, however this was giving them a run. I prefer polenta to be soft while still getting the feel of the corn against your tongue. Nice variety of mushrooms and the sherry vinaigrette was just a touch of acidity to the earthy mushrooms.
If there are mussels on the menu, I am in! These were good although the sweet potatoes were disappointing. A nice surprise yet rather mushy and tasteless.
I love, adore, seek out chicken liver and pate. I drive out of my way to get chopped chicken liver from the deli for a decadent weekend breakfast; these were soggy, like they had been fried and sat under a heat lamp. The pepper jelly is a nice kick – hint: you can pick some for yourself at the grocery store as this was clearly not house made nor even house enhanced with fresh poblano or red bell pepper
Not bad for $46 per person, plus gratuity. Not a disappointment either, I would certainly venture OtB again for another adventure at Grapeseed. I posted a modified version of this review (they only allow 750 characters with spaces!) on The Washington Post - I've been published!!!!
Wednesday, January 30, 2008
Wednesday, January 16, 2008
Review: BLT Steak, 1625 Eye St., NW WDC
Right before the new year, I had an outing with my dear friend Spencer - then he left me for Beverly Hills. Seriously, what's 90210 have that I don't? at least mine are real....
This (B)istro named for proprietor/chef (L)aurent (T)ourondel of NY fame, should be named BLTN (better late than never). Spencer had to wave down the manager to even get service started when the place was not even busy. Paid off in the end since the servers and managers were all over us the rest of the night. It was a nice relaxing evening reminiscing and laughing over our adventures the past three years (not meant for this blog!)
The menu is not over bearing but the best option is to select small bites/plates and share an entree; Not to sound like we were on the cheap cause we don't roll that way! Honestly, the steaks are HUMONGOUS, like 12-22 ounces! no man should consume that much beef at one sitting.
Once service commenced we were presented with the infamous popovers. after a 10 minute "debate" with my English friend, he acquiesced that the baked air, cheese, and egg, although reminiscent of what his mum makes in the roast beast jus, were indeed popovers and not YORKSHIRE PUDDING. He sometimes is of the belief "if its not British, its crap". The airy delights come to the table immediately from the oven, where once burst open, the steam could easily give you a mini facial.
The manager sailed over with a little amuse bouche - a miniature canning jar filled with the most delightfully rich chicken liver mousse, which we both devoured. Presentation is key, especially when you are talking about pureed chicken livers.
Our little plates all came at once, so we had a gourmet buffet. we each had shrimp cocktail, it is after all THE old school must when one is dining at a "steak house". The shrimp were beyond jumbo where we could have easily done with just the one order. They add capers and shallots to their cocktail sauce, so its a little decadent. We followed with the nights special salad of duck confit, which we simply had to have since we both love it's rich flavor and multiple levels of crispiness. it was actually more of a roasted duck leg on a bed of greens drizzled with vinaigrette. Spencer had to shred the duck off the bone; although presentation and preparation was not to norm, he said it was rather tasty.
I ordered the bleu cheese tater tots as 1) the crispy cookie cutter spuds were a staple along with fish sticks EVERY Friday night when I was a kid, and 2) anything with bleu cheese just had to rate. They were good, just not hot enough. worth trying if only for the good childhood memories they triggered.
I cannot really comment on the wine, since my olfactory was at its worst point. I did notice they had several choices by the glass, which were not the typical, boring, pedestrian CA chardonnays and cabernet sauvignons. the bottles range from $30 to $3k with not much in-between, and several French offerings - makes sense considering Laurent's heritage. I am a big fan of wines by the glass - gives you the opportunity to try several varietals.
Final review:
Overall - good
Atmosphere - great; lively, bit like a NY scene.
Food - better than Morton's (what isn't) but I've had better
Service - once kicked in the butt was good however not up to expectation considering the check (thanks, Spencer!)
If you have been to BLT, please share your comments!!! Spencer has since been to Wolfgang Pucks version of BLT at the Beverly Wilshire. His review is under comments in my NYE post.
Next modern steak house to patron is Jordan's 8! Let me know if you want to join me towards the end of January.
This (B)istro named for proprietor/chef (L)aurent (T)ourondel of NY fame, should be named BLTN (better late than never). Spencer had to wave down the manager to even get service started when the place was not even busy. Paid off in the end since the servers and managers were all over us the rest of the night. It was a nice relaxing evening reminiscing and laughing over our adventures the past three years (not meant for this blog!)
The menu is not over bearing but the best option is to select small bites/plates and share an entree; Not to sound like we were on the cheap cause we don't roll that way! Honestly, the steaks are HUMONGOUS, like 12-22 ounces! no man should consume that much beef at one sitting.
Once service commenced we were presented with the infamous popovers. after a 10 minute "debate" with my English friend, he acquiesced that the baked air, cheese, and egg, although reminiscent of what his mum makes in the roast beast jus, were indeed popovers and not YORKSHIRE PUDDING. He sometimes is of the belief "if its not British, its crap". The airy delights come to the table immediately from the oven, where once burst open, the steam could easily give you a mini facial.
The manager sailed over with a little amuse bouche - a miniature canning jar filled with the most delightfully rich chicken liver mousse, which we both devoured. Presentation is key, especially when you are talking about pureed chicken livers.
Our little plates all came at once, so we had a gourmet buffet. we each had shrimp cocktail, it is after all THE old school must when one is dining at a "steak house". The shrimp were beyond jumbo where we could have easily done with just the one order. They add capers and shallots to their cocktail sauce, so its a little decadent. We followed with the nights special salad of duck confit, which we simply had to have since we both love it's rich flavor and multiple levels of crispiness. it was actually more of a roasted duck leg on a bed of greens drizzled with vinaigrette. Spencer had to shred the duck off the bone; although presentation and preparation was not to norm, he said it was rather tasty.
I ordered the bleu cheese tater tots as 1) the crispy cookie cutter spuds were a staple along with fish sticks EVERY Friday night when I was a kid, and 2) anything with bleu cheese just had to rate. They were good, just not hot enough. worth trying if only for the good childhood memories they triggered.
I cannot really comment on the wine, since my olfactory was at its worst point. I did notice they had several choices by the glass, which were not the typical, boring, pedestrian CA chardonnays and cabernet sauvignons. the bottles range from $30 to $3k with not much in-between, and several French offerings - makes sense considering Laurent's heritage. I am a big fan of wines by the glass - gives you the opportunity to try several varietals.
Final review:
Overall - good
Atmosphere - great; lively, bit like a NY scene.
Food - better than Morton's (what isn't) but I've had better
Service - once kicked in the butt was good however not up to expectation considering the check (thanks, Spencer!)
If you have been to BLT, please share your comments!!! Spencer has since been to Wolfgang Pucks version of BLT at the Beverly Wilshire. His review is under comments in my NYE post.
Next modern steak house to patron is Jordan's 8! Let me know if you want to join me towards the end of January.
Tuesday, January 15, 2008
Pinot Evil
Jed Steele, one of my most favorite winemakers, sent me a collection of his single vineyard pinot noirs. Jed stopped by the hotel and gave the team a tasting the day before my surgery – purely coincidental - so Jed’s wine was the last I had before project brain probe. Cannot even begin to tell you how anxious I am to get to a point where I can sit down with friends and enjoy these gems. Be one of the first to sign up for the pinot noir extravaganza - date to be confirmed!
Monday, January 14, 2008
One Month Later...
I have been cleared to resume normal activity with the exception of spelunking, bungee jumping, partying, bending over/backwards, flying, running, shagging, lifting, vigorous walks, extra curricular lunar activity…I am back to work and getting back into the swing – don't tell my doc!
I had high hopes for pain free life after last week’s doc visit. ENT removed the packing from between my new Heidi klum/cameron Diaz sinuses and my brain cavity. Essentially its like the silicon or caulk used for sealing the tub with some fragments of gauze. Was glad to get rid of packing since it was causing extreme pressure and during its evaporating process I was digesting the debris. Lost another five (5) pounds, which is great but feeling nauseous all the time is no picnic! The surgical field is still swollen and along with the fluid build up in new and improved sinus, the pressure is wreaking havoc on my head- mostly my forehead. Pretty much walk around with a raging hangover without enjoying the festivities of the night prior.
Gratis sinus surgery was a bonus, just did not plan on the aftermath. Scheduled for a CAT scan next week and will have to wait out the headaches, which doc thinks will be another FREAKIN' month! He has assured me my sense of smell is affected by swelling and will come back-again need to wait it out.
The good news......specialist called and pituitary is working its way back to normal levels of hormone production which means I will not have to be on DRUGS for rest of life!!!!!!!!!!!! I have one more test to pass - vampires drew seven vials of blood last Friday. One of the tests requires blood to be frozen – cool! Cross your fingers!
I had high hopes for pain free life after last week’s doc visit. ENT removed the packing from between my new Heidi klum/cameron Diaz sinuses and my brain cavity. Essentially its like the silicon or caulk used for sealing the tub with some fragments of gauze. Was glad to get rid of packing since it was causing extreme pressure and during its evaporating process I was digesting the debris. Lost another five (5) pounds, which is great but feeling nauseous all the time is no picnic! The surgical field is still swollen and along with the fluid build up in new and improved sinus, the pressure is wreaking havoc on my head- mostly my forehead. Pretty much walk around with a raging hangover without enjoying the festivities of the night prior.
Gratis sinus surgery was a bonus, just did not plan on the aftermath. Scheduled for a CAT scan next week and will have to wait out the headaches, which doc thinks will be another FREAKIN' month! He has assured me my sense of smell is affected by swelling and will come back-again need to wait it out.
The good news......specialist called and pituitary is working its way back to normal levels of hormone production which means I will not have to be on DRUGS for rest of life!!!!!!!!!!!! I have one more test to pass - vampires drew seven vials of blood last Friday. One of the tests requires blood to be frozen – cool! Cross your fingers!
Sunday, January 13, 2008
For everything else, there's MasterCard
Consults…$575
Labs…$330
Anesthesiologist…$2,430
Neurosurgeon…$13,758
ENT…$17,585
No longer having a tumor in my brain….priceless (well, other than the $320 that I owe)
Labs…$330
Anesthesiologist…$2,430
Neurosurgeon…$13,758
ENT…$17,585
No longer having a tumor in my brain….priceless (well, other than the $320 that I owe)
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