G Pop-up @ Graffiato

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Mike Isabella, chef and owner of Graffiato, will be opening a sandwich shop called G at some point this summer.  From May 10 - May 24, Isabella hosted a G pop-up at Graffiato, which we made sure to hit up.  The shop will be located at 14th and W St NW, but there is no specific opening date at this point.  

Earlier this year, Isabella spoke with Washingtonian about what we can expect at G, but over the past two weeks we got a tasty preview of the actual sandwiches that will be served there!  After attending this event, I must say that I cannot wait for this new sandwich shop to open.  

Liz and I started our lunch with the Greek salad, which was comprised of tomatoes, peppers, cucumbers, red onions, Kalamata olives, and feta cheese.  At a price point of $7, we were expecting a fairly substantial salad (especially since there was no meat in it), but the size was definitely more of a side salad.  It was very tasty, but I think the $7 tag was a bit steep, and wouldn't order it again at that price.  

On the other hand, the $10 sandwiches were definitely fairly priced.  I ordered the chicken parm, and let me tell you, this is by far the best chicken parm sandwich I have ever had in my life.  The chicken was perfectly breaded and retained moisture. I think that they might have used buttermilk in the breading process because it was truthfully just so flavorful.  The tomato sauce was comprised of cherry tomatoes and spices, a unique twit on the traditional marinara  sauce.  The cheese and bread were extremely fresh, and I think looking back that they might have included mozzarella in addition to Parmesan.  The final unique touch was the addition of Thai basil.  I'm not very familiar with this spice, but it was the perfect compliment to the sandwich and pulled all the flavors together seamlessly.  The last thing I will say about this sandwich, is the size.  It was a very substantial amount of food--I had trouble finishing it!  Very unusual for me.  Mike Isabella, please come be my personal chef and make this for me every day.  Pretty please?!

Liz ordered the spicy mushroom panini.  It was essentially a grilled cheese with mushrooms and some other yumminess.  Again, the ingredients were incredibly well prepared.  The mushrooms were well seasoned and actually seemed as though they had been marinated and then cooked separately before grilling the panini.  I wouldn't have minded eating a side of them on their own--they were delish!  The cheese was chosen well, it was not too strong or too mild and again the quality shone through. The bread (in my opinion the most important part of a sandwich) was also superb.  It was crunchy and fresh.  The additions of the ramp pesto and cherry pepper relish also jazzed up this sandwich nicely.  It added a bit of flavor depth and the overall effect was delicious.  The size of this sandwich was a bit smaller in comparison with the chicken parm, but it was still enough food.

Because I was so obsessed with the G pop-up, I actually decided to go back with some co-workers during the second week!  I was surprised to see the menu had changed (that chicken parm was calling my name), but the meatball sub seemed like a good thing to try.  When I saw it was served on garlic bread and included Thai basil, I was sold.  The flavors on this sandwich were good.  I think the meatballs could have used a bit more seasoning, but the sauce was so incredibly perfect that it might have just been overshadowing the meat. The bread was not as garlic-y as I anticipated, but the flavor did  come through in just the right way.  The only other thing I would add is that I did expect a few more meatballs on the sub.  I wasn't quite as satisfied with the size of this, and didn't feel 'full' after finishing it.  But, it was still an awesome sandwich, and I've heard rumors that it will be a regular addition to the Graffiato lunch menu!



Overall, Mike Isabella did an exceptional job with the menu at G, judging from the two preview events I attended.  I cannot wait for this restaurant to open this summer.  I will definitely be first in line to get another one of those chicken parms.  Yum.

Bite of DC: Review

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We were fortunate enough to be gifted with two tickets to attend last weekend's Bite of DC.  Steuart Martens and his team put together an event that featured a variety of restaurants.  It has laid a good foundation and has great potential to grow into a go-to foodie event in DC.  It is my guess that the very first Bite of DC will serve as a positive learning experience and will ultimately be used to produce the best possible events in the future.

The event was held at Yard's Park, near the Nationals ball park.  Truthfully, I was unfamiliar with this location before heading to the park on Saturday.  It's essentially a grassy area in between a condo building, the Trapeze School of New York, and an old factory.  I've heard good things about this park, and it seems like it is growing into a staple locaiton for this neighborhood.  Had the weather cooperated, I probably would have appreciated the venue a bit more.  I will be back to check it out when the sun is shining!  My only suggestion on venue location would have been to include some signage in the metro directing patrons which exit to take.

Upon entering the event, we were immediately handed plastic souvenir glasses to enjoy the unlimited wine and beer being offered.  The cups were cute, and my friend Abby who joined me at the event kept both because she loved them!  

Once we had the cups, we did what any other people in the damp, drab weather would do.  We headed to the long table and grabbed some vino.  I expected the wine and beer options to be presented by local vineyards/distilleries, but it seemed that most of the people doing the pouring were simply volunteering to help out at the event.  There was much knowledge about what was being offered, but everyone was very friendly.  It would be great if in the future some reps could attend and educate those interested in learning about the products offered. But, I really can't complain too much about unlimited alcohol.  Check plus!

As far the food, which I expected to be the feature act at the Bite of DC, some of the offerings were awesome, others not so much.  Let's start with the positives.  Luke's Lobster served half of a lobster roll.  This is obviously a classic dish served by the establishment, and as expected was delicious. We loved the vibe that the Luke's crew emitted.  We also thought their set up was cool!  They had a little toaster machine to quickly toast the bun and were using a turkery baster to splash a bit of butter on the rolls.  Ingenious! 

Cedar, a Penn Quarter restaurant that is not a new kid on the block, served grilled rabbit sausage with pea puree, pickled asparagus, local radishes, sorrel, and chive blossom.  I was a bit anxious about eating rabbit (I try to avoid eating cute animals a la duck and veal), but I must admit, it was delicious.  The rabbit was being grilled and plates were being prepared on the spot.  I could really tell that Cedar took pride in the food that they were serving and wanted the experience to be a positive one for diners at the event.  I will definitely be checking out this restaurant to sample some of their other offerings.  It also looked like they had some great happy hour features!

At this point, we decided to try the dessert that was being offered by Windows catering.  Since I have no previous knowledge of this caterer, I didn't really have any expectations.  I must say, I was pleasantly surprised.  The blueberry parfait with a butter cream puff exceeded my expectations and was a refreshingly delicious dessert.  The custard was the perfect consistency, and I enjoyed the incorporation of fresh blueberry puree.  It also looked really pretty, which is also a plus.  I have since learned that the chef behind Windows,  Laurent Lhuillier, is a superstar pastry chef, as are the other individuals behind Windows.

Now, onto the not so great dishes.  Jaleo and Rogue 24 were the final two restaurants being featured at the Bite of DC.  We were quite confused when we noticed that the lines at Luke's and Cedar were wrapped throughout the crowd, whereas the lines for Jaleo and Rogue 24 were nonexistent.  This did not bode well.  

Jaleo served up what I will simply call beans and tomatoes.  This dish was extremely disappointing, and almost insulting. It was almost as if Jaleo though: "Well, we're Jaleo, we don't have to put in any effort because people are going to flock to us no matter what we do.  I mean come on, we have Jose Andres, we can do no wrong."  What's even worse is that the beans were undercooked and that the tomaotes did nothing to compliment them at all.  This dish was disjointed and poorly prepared.  

Rogue 24, which is very popular right now in the District, had my interest piqued when I saw their menu description prior to the event: Cucumber/Yogurt/Smoked Trout/Roe.  Imagine my surprise when some uninterested people behind the table unenthusiastically described what really was nothing more than a cold cucumber soup puree.  If there was trout and roe incorporated into this soup, it would take a palate more delicate than mine to taste it.  Again, it seemed as though this restaurant put zero thought into the dish they were serving.  Highly disappointing.  I have no interest whatsoever in making it to Rogue 24 any time soon.

Overall, I think this event was a good starting point but has some room for improvement. I hope that in the future, the restaurants featured at this event will improve the quality of food that they're serving.  I do understand that this was Bite of DC's first event.  Inaugural events are bound to have bumps in the road, and I am sure they will smooth the pavement for the next inception of this event.  I will likely be checking out the Taste of DC in October, which is bound to be a stellar option with more than 70 restaurants participating. 

NoPa

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Please excuse the Taylor Swift fans...the concert had just let out.

On Saturday night, I decided to check out the new restaurant, NoPa, with my best friend, Kaitlyn.  NoPa, which stands for North of Pennsylvania Avenue, is the newest dining venue offered by Askok Bajaj - the restaurateur who brought us the famed Rasika and The Bombay Club.  After experiencing Rasika for the first time on New Years Eve, I must say that my expectations for NoPa were extremely high.  I did not expect this place to disappoint in any way.

I'll start out by saying that the design elements in this space are spectacular. NoPa took over the former Zola Wine & Kitchen and made it its own unique restaurant.  Each dining room has its own feel, and it reminded me of chic images fresh off the pages of Architectural Digest.

We sat in the front dining room next to a huge window.  I love that the table and chairs were sort of fancy-comfortable.  They weren't the typical restuarnt feel - more like lounge seating.  They were low-sitting leather arm chairs.  Super unique and appreciated in my book.  As soon as we sat down, I looked up and realized that I was having a foodie celeb sighting!  Askok Bajaj was standing at a table about 20 feet from us.  I had to snap a photo!

Starting off, I ordered a cocktail featuring vodka and strawberries (the exact name eludes me and it is not on NoPa's online menu).  It came with fresh strawberry purée, strawberries and basil.  It was cool, refreshing and delicious.  It also wasn't shy on the vodka, which is never a bad thing.  Kaitlyn had a simple vodka martini.  She loved that it was served with a moderate amount of ice - an unusual occurrence at high end restaurants looking to sell as many drinks as possible.

Our first course was a Hamachi Tartare with a Sweet Pea Puree and Ginger Vinaigrette.  The fish was so soft and fresh - it almost melted in your mouth.  The puree was a perfect compliment and added the right amount of spice and acidity.  Although there was not a lot of textural variation in this dish, it worked flawlessly.  I could have eaten 10 of them.

Next up, we decided to try the Smoked Salmon Croquettes with an aioli sauce and the Twice Fried Chicken with a spicy tomato sauce.  After living in Spain for 6 months, I am rarely blown away by any croquettes in the States.  I'm not sure what the difficulty is in mashing up some ingredients into a ball and deep frying them, but not many places in the States impress with their croquettes.  Sadly, NoPa was no different.  Truthfully, I barely tasted the smoked salmon.  Kailtyn and I discussed ways to improve this croquette--it would have been much more unique to have salmon in the center surrounded by a cream cheese filling and then deep frying the croquette.  Hopefully NoPa will improve this uninspiring dish.  The twice fried chicken, on the other hand, was delicious.  It was perfectly crispy on the outside and moist and tender on the inside.  The accompanying sauce was like a fancy version of ketchup.  Of course we asked for seconds on the sauce.  I would definitely order this again.

For our third course, we shared the Parisienne Gnocchi with Glazed Mushrooms, Sylvetta and Parmesan.  If you are like me you are saying, what the heck is Parisienne gnocchi?  Truthfully, until writing this post, I was not aware of its existence.  I knew that the gnocchi tasted different, but only when I did a quick Google search did I come across the true definition of Parisienne gnocchi.  In fact, this dish does not incorporate potatoes at all, as traditional gnocchi does.  Food and Wine tells me that this dish doesn't even need a light hand to make them!  This is probably the best news I've gotten all day.  Expect a post in the near future featuring these tasty gems.  Parisienne gnocchi literally taste like you are eating delicately flavored puffs of air that melt in your mouth.  The accompanying mushrooms seemed as if they were just plucked out of the ground, seasoned, and tossed on the plate--super fresh.  I didn't particularly care for the sylvetta, which is a green similar to arugula.  To me, it added a bitter, unsatisfying taste to the dish and did not help to vary the texture as I so wished it would have.  I chose to leave that off my fork.  That said, I assume this dish will remain a constant favorite at NoPa.

Last, we ordered the Mussels in a Mushroom Broth with Fresh Chiles.  I must say, if I am anything, it is nothing short of a mussel connoisseur (kidding, mostly).  I have tried them at pretty much any spot in DC that has them on the menu from St. Arnold's, to Hank's Oyster Bar, Masa14 to Granville Moore's (Hank's wins hands down).  My first impression is always the serving dish.  I must be able to access the broth easily.  This is not that hard to accomplish, yet countless restaurants cannot figure it out.  NoPa's serving dish was about halfway there.  I had to do some awkward digging, but I made it to the broth somehow.  The second thing I noticed was that these mussels were served room temperature, at best.  Kaitlyn did not seem to mind the lukewarm temperature, but I found it to be detrimental.  The broth was generally mediocre; there is nothing worse than a bland broth.  The quality of the mussels was good, however, so I managed to get my share of the plate down.

Overall, I think NoPa did not entirely meet my high expectations.  The service was decent (our waitress was clearly nervous), while the ambiance was stellar.  Some dishes sang in perfect foodie harmony, but others definitely missed the mark.  Hopefully Askok will stick around NoPa on a regular basis and make sure his slightly off-tune restaurant gets to the fine-tuned spot I know it can be.

Apple & Dried Cherry Stuffed Pork Chops

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Forget what you know about pork chops. Until the age of 27, I only had pork chops a handful of times, and I can't say they brought back fond childhood memories. Truthfully, I remembered them as tough, chewy, bland cuts of meat. Sorry, Mom!

But about a year ago, a friend hosted a dinner party, and he made delicious and tender stuffed pork chops with a sweet apple filling. My world was changed. Since then I have thought about recreating a similar dish. One Sunday evening, I stood staring blankly at the Whole Foods meat counter until my eye suddenly caught on the pork chops. I instantly knew they were going to be dinner. I also knew I was going to stuff them with dried cherries, tart apples, and a hearty stuffing. All I can say is, yum! Do yourself a favor and make this tonight.

For the stuffing you will need (this makes enough stuffing to stuff 6 pork chops):

• 1/2 bag of stuffing mix or 3 cups of fresh bread crumbs (I used a cranberry & chicken flavored stuffing mix from Whole Foods) 
• 2 celery ribs
• 1 tablespoon of butter 
• 1/2 small yellow onion, finely diced
• 2 tart apples 
• 1/4 cup of dried cherries (you can substitute craisins if you have them on hand)
• 2 cups of low-sodium chicken broth

For the pork chops you will need:

• 1 center-cut boneless pork chop per person
• Extra Virgin Olive Oil 
• Salt and Pepper

First, do all of your prep. Chop the onions, celery, and apples into 1/4-inch pieces. Then take each of the pork chops and cut a horizontal pocket into the side that reaches about halfway into the chop.

Brush each side of the chop with extra virgin olive olive and a moderate sprinkle of salt and pepper. Set the chops aside. Then, preheat the oven to 350 degrees.

Next, melt the butter in a large saute pan over medium heat on the stove. Once the butter is melted, add the diced onions into the pan and saute until they are clear and slightly golden brown. Then add the apples, dried cherries, and celery into the pan, mixing with the butter. Add approximately 3 cups of bread crumbs (or 1/2 the bag) into the pan and stir well. Slowly add the chicken broth into the pan. 

Add small amounts of the broth and mix until the stuffing is moist, but not soggy. You don't want a pool of liquid in the pan, but the stuffing should be completely wet - as if you could form it into a ball.

Then take the stuffing out of the pan and set it aside in a bowl. 

In the same pan (don't bother cleaning it), heat 1 teaspoon of extra virigin olive oil. When the oil is hot, add the pork chops and sear for 3-4 minutes per side, just until it gets a golden brown crust.

Then move the pork chops into an oven proof pan or dish and stuff 2-3 tablespoons of the stuffing into the pocket of each pork chop.

I had a lot of extra stuffing, so I just arranged it in the pan around the pork chops and it baked perfectly.

Cover the pan tightly with foil. Cook in the oven at 350 degrees for 20 minutes. After 20 minutes, remove the foil and cook for an additional 20-25 minutes.

Since the stuffing is pretty heavy, I served these with simple steamed green beans and a glass of malbec. Add this to Mad Men on the couch; and it was a pretty perfect Sunday night meal.

Bite of DC

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Thanks to our friend Mary over at Minutes per Mile, Liz and I were invited to attend the Bite of DC, a food-centric event being held in DC on Saturday, May 18.  Five chefs have been invited to create a signature dish, which will be paired with a beer and wine offering.  The event is being held on the beautiful Waterfront in DC and there will also be live music and cooking demonstrations.  The following food will be created for this event: 

Menu

RJ Cooper of Rogue 24
Cucumber/Yogurt/Smoked Trout/Roe

Ramon Martinez of Jaleo by José Andrés
Empedrat de Mongetes
Aaron McCloud of Cedar
Grilled Rabbit Sausage with English Pea Cream and Pickled Asparagus

Luke Holden of Luke's Lobster
Maine-Style Lobster Roll with Melted Lemon Butter and Secret Spices

Laurent Lhuillier of Windows Catering
Lemoncello Crème with Blueberry Confit, Ladyfinger, and Chocolate Garnish

We are so incredibly honored to sample the amazing food and drinks being offered. I will be sharing our experience with you following the event (unfortunately, Liz can't attend).  But first, so that all of our readers can gain an insight into Bite of DC, Liz and I were able to chat with the event founder, Steuart Martens.  Check out the dialogue below, and get your tickets to Bite of DC here.

1. What made you decide on the 5 chefs included in this event?

From the outset, I wanted a definitive structure and format to be at the heart of this event, and I think that starts with the number of chefs/brands that are featured "center-stage." While there's no magic number--such as 7 being too many or 3 being too few--I felt that 5 chefs was an ideal number. We focused on the quality of the brands, more than the number represented. Once we settled on these five particular brands, we built the programming out from there. To be honest, what really sets BITE OF DC apart from any other event, is the sheer diversity of culinary brands and offerings that we're assembling in one place, on one particular day.  

2. What should people unfamiliar with this event expect to experience?

I think people will find that in many ways, BITE OF DC is unlike anything they've seen here in the DC area. When you step back and look at this event, we're bringing five elite, award-winning chefs and culinary brands to a beautiful outdoor, waterfront venue, and pairing their respective dishes with limitless wine and beer, along with live demonstrations and entertainment. Between the names, the dishes, the drinks, and the gorgeous setting, this will be an event to remember.

3. How do you envision this even growing over the next few years?

The sky is the limit. But I also believe that whenever you're building a structure, the most important component is a solid foundation. As entrepreneurs, we tend to look ahead to the skylights, rather than the foundation at our feet. It's simply part of our Type-A, goal-driven, personality. That said, before I look at the 'skylights' for this event in terms of long-term potential, it's important that we underscore the foundation we've built as a sound base for BITE OF DC. To my team, foundation really comes down to two things: 1) the quality of the offering, and 2) the value of that offering, to the consumer. In other words, we want to consistently present A-level chefs and brands, while delivering that platform at a value point, which our consumers won't find anywhere else. When I look ahead to the inaugural BITE next week (Sat. May 18th) I'm happy to say that we've accomplished both of those key objectives. So to answer your question, the sky truly is the limit for us, because I believe we've started with a sound foundation. 

4. What efforts have you made to reach out to the local food community as well as writes, bloggers, chefs, and restaurants to promote the event?

It's funny, ten years ago, our outreach would have been relegated to television, newspapers, and radio. Fast forward a decade and the digital community is a key cog in the growth of this culinary machine. Whenever you're launching a new event like BITE OF DC, which has neither legacy nor competition in the minds of the consumer public, you're really having to shape that perception from the ground up. To me, that means creating awareness, then turning that awareness into favorable perception, and converting that perception into ticket purchases. It's a process. Like I was saying earlier, the foundation for this event is its unmatched quality and value, but the scaffolding that helps us grow floor by floor, is the engaged digital media in and around the DC metro area. I was just driving past the Washington Monument, which is currently covered in scaffolding for structural repairs from the DC earthquake in 2011. I couldn't help but think, that in order for us to reach the heights of our full potential with BITE OF DC, we need the acknowledgement, support, and advocacy of our digital media community to make it happen. Over the next week, I'll be doing the requisite TV and radio appearances in promotion of the event, but I've often said that it's the digital community--mags, bloggers, and websites--that really fan the flames quickest of all. 

5. Do you have any future exciting food related plans up your sleeve?

Absolutely! I can't give away all of my secrets, but what I can say is that we have BITE OF DC on May 18th and it's sister event DRINK THE DISTRICT on June 29th. It will run just before the July 4th holiday--which falls at a weird time this year--and is thematically titled, DRINK THE DISTRICT: RED, WHITE & BREW. We're also working diligently toward TASTE OF DC, which runs on October 12 and 13, over Columbus Day weekend. Check out SipSavorCelebrate.com for a run-down of our events and schedule. 

6. How would you compare the DC food scene with other major cities?  What makes DC the place that restauranteurs and chefs want to be?

I think that's hard to do, and on some level it's also unfair. When you remove the food component, DC is unlike any other city in the country. Period. It's the seat of power. It's the heart of government. It's the foundation of our historical roots. DC is also an incredibly diverse, international city. There are very few people here, that were actually born or raised in the DC area. With that type of transient professional population, we get a lot of divergent perspectives, viewpoints, preferences, and personalities. Frankly, it's one of the many things that makes DC so unique. Now, when you add the food component back into the dialogue, DC's cultural expansion has really gone a long way to combat (and somewhat defeat) the notion that this city is void of creative expression. People often scoffed at DC, saying that the best restaurants were only in New York, Chicago, or LA. But like we said from the outset, times are changing! There are more award-winning, big-name, and even TV-driven culinary talent here in DC, than ever before. When it comes to food, DC has quickly come onto the radar screen of critics and foodies across the country. For those of us that have lived here and call this area home, we know this is nothing new...this is who we've been all along. We are not NYC or LA and we don't want to be. We are different in a way they can never achieve. I hope BITE OF DC continues to drive home that notion and perception of DC as an emergent creative and culinary powerhouse.

We hope you're as excited as we are for this amazing event.  Go buy your tickets now before they sell out!

Glen's Garden Market

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Liz and I checked out Glen's Garden Market, located on 20th Street and S Street NW, this past weekend.  After reading an article on DCist, I was excited at the thought of a small speciality grocery store focusing on local food.  In order for Glen's to sell a product, it must be made in one of the states bordering the Chesapeake (DC, VA, MD, WV, NY, PA).   

Grocery stores are a pretty standard fare in this city.  From Harris Teeter, to Safeway, the food available is good enough, but really doesn't inspire. Whole Foods definitely provides a bit better quality food as well as more unique and global offerings. That being said, when I heard that a new small market was coming to the space previously occupied by the Secret Safeway in Dupont Circle, I was thrilled.  

As far as looks go, the space has been completely updated and the effort shows.  From the minute you walk in, you have the option to grab coffee, beer or wine at the bar.  There's even space to enjoy a sandwich that you can purchase from the in-house kitchen (all sandwiches are around $10)!

The gleaming showcases display a wide variety of products. 

We especially loved how all the produce and meats were labeled with where they came from!

Cheese...so much cheese! Definitely wanted to sample all of it.  Great offerings, at good price points.  

Glen's also had a wide variety of meats.  While some were frozen, don't let this detract you from giving them a try.  I've sampled a lot of 'fresh frozen' (as I like to call it) meat products, and the quality is not lost.  Shown below are the fresh meat offerings used for deli sandwiches! 

There is also a large selection of store-made pickled and preserved products. We've never seen anything like this before!

They also have home made soup stocks!

We spent a lot of time looking at all the sauces and seasonings.  

I also really liked this wall of local grains and legumes. 

There were so many options at Glen's that we could probably have dinner inspiration for months before trying everything!  I actually brought home a vodka sauce with home made garlic parsley pasta.  They were both delicious, although the vodka sauce didn't ring true to me--it was more along the lines of a jazzed up tomato sauce.  It lacked the creaminess that vodka sauce is known for.  Still yummy, just slightly mislabeled, in my opinion!  The pasta was SO good.  It's going to be hard to go back to Barilla after eating it.

The other aspect of Glen's that was so great to experience was the staff.  You could tell just how excited each staff member was to be working in the new market, and their mood was contagious. This guy even greeted us at the front door! 

We will definitely be back to Glen's in the near future!