Edible DC/DC Sips- 4th of July Weekend 2015

Dear District of Columbia, I love you. 

Before this weekend, I couldn't conjure up an image of what my social and professional life could be in our nation's capital. 

I would love to live and love in the neighborhoods we drifted in and out of over Independence Day weekend...though not too soon.

As we sat back and took in the vibe of particular neighborhoods, not one person seemed to be in much of a rush. 

On one particular evening later in the weekend, we ordered a car to take us onto the 14th Street Corridor (a street encompassing the Northwest and Southwest neighborhoods of D.C.) and boasting numerous ethnic and diverse food venues, bars, and quaint shops.

14th was where the first streetcar lines ran. It also connects DC to Virginia via a bridge over the Potomac River as well as one culture to another.

 On this night, we started at Dolcezza for some very adult behavior...dessert BEFORE dinner! Gelato!

Georgia Pecan & Salted Caramel Gelato #DessertBeforeDinner

There were major flavors of both gelato and sorbetto on the churn at Dolcezza including Mascarpone & Berries, Champagne Mango, Thai Coconut Milk, Honey Cardamom, Peppermint Stracciatella.

Afterwards, we dined at Le Diplomate, a classically styled French restaurant, from menu to handsome staff, to food presentation, style of outdoor seating and service (in a well-behaved french resto), it was almost reminiscent of Paris but with better manners and attitude on the staff's part. 

As a bonus, I was distracted at least half a dozen times by neighborhood dogs out for walks with or in spite of their owners.

One bull terrier named daisy, with a pretty pink halter and the cutest, sweetest of faces decided, at the very last moment on the stroll down 14th, that she would hold a sit-in, to the amusement of outdoor diners, but not necessarily her owner. 

There would be no active participation in this walk though her "master"/"dad" attempted to go so far as to drag her along one short square of the sidewalk before giving in and tying her to wrought iron in front of a brownstone while he tended to other business.

 It wasn't a rare moment where I didn't ooh or ahh at either the adorable pups walking by, the food being placed down on our bistro table, or the handsome men passing by.  Good neighborhood eye candy!

We basked in the light humidity and slightly overcast sky with a cool breeze back and decided it was better than our earlier attempt to be "real tourist" on the Smithsonian Museum campus upon which we ended up hot and unimpressed at the National Museum of American History vs. our initial intention, the Museum of Natural History. #Fail

Our server Rob was extremely knowledgeable, there was also a Latino server/runner who was in his  #TopModel feelings, serving us long, exaggerated turns as he descended upon and beyond our table (lol) and lovely hostess ladies in navy a line dresses with flats and thin red belts which struck me as the only way I'd want to dress were I officially in the industry ...sans the flats.  Those who know me know I'd swap those for red pumps or stilettos. 

My Full Review of Le Diplomate will be posted soon.

We stayed in Dupont Circle at the Renaissance where I had a few nice bites for one breakfast and one dinner.

The frittata was loaded with fresh veggies (mushroom, spinach, bell peppers, onion), ground turkey sausage and topped with cheese and salsa.

For dinner one night, I enjoyed a large bowl of Maryland crab chowder topped with large pieces fresh crab meat.

The salmon was served with a tangy lemon butter sauce with rice and haricots verts.

Since Derek had arrived two days before I did, he had a surprisingly great handle on the best food neighborhood in which to hang  We both did our research!  

My research came heavily from the perspective of Washington Post Food Critic/Writer, Tom Sietsema who suggested Boqueria for a Spanish brunch. 
Derek's was from getting out amongst the people and having a keen eye for what's happening in the city as well as some historic locations like Busboys & Poets.  So we had a pretty diverse experience together and apart.

One evening, we headed over to to Busboys and Poets (the original location at 14th & V), a community hotbed for racial, political and social change.  The space is named for poet Langston Hughes who worked as a busboy at the Wardman Park Hotel in the 20's prior to his life as a transformative poet.
There are three other locations in the Metro area.

Langston Hughes at Wardman Park Hotel in Washington, DC - 1925

The community space features an amazing book collection (for purchase), music, art, food/drinks, and a wholly inclusive vibe from patrons of all ages, ethnicities, cultures, sexual orientation, etc.  We sat at the bar and took in the scenes.  

A busy painting hung on the wall above the back bar kept us entertained for quite some time. 
The beautifully, colorful piece by Anna Rose Soevik was eye-catching and all around fun piece!

Langston Hughes by Anna Rose Soevik- Canvas (19x6 Feet on 5 Panels) 

We enjoyed a few libations and I ordered the Tuna Nicoise salad which was bright, fresh, and pretty much on point for a Nicoise salad.  I didn't expect a huge piece of tuna steak, being that I am used to it with sliced and pan-seared tuna. Had I known, I would have requested a warmer temperature on the prep. 

A new friend did rave about the shrimp and grits and another about the fried chicken and collards!  
Sounds like a must try on my next visit to the District!

The next day we decided on Boqueria, a Spanish tapas restaurant, for brunch.  Boqueria boasts a spectacular Unlimited Brunch tapas, drinks, and sweets for only $39 pp with a time limit of 2.5 hours.

 The entire table has to decide to order this way in order to get the deal.  The server brought out dish after dish and pitcher after pitcher of mimosas, white/red/pink Sangrias, and then two desserts. 

It was almost disturbing how many dishes we had in front of us at any given point.  
The highlights for me were some of my favorite Spanish dishes to begin with.

Check out our feast below...

We were stuffed at this point.  I have no idea how I managed to smile without bursting wide open. 

Even with food restrictions at the table, we were all able to enjoy a full meal.

Albondigas:  classic Spanish lamb meatballs bathed in tomato sauce with sheep's milk cheese and cucumber slices which added a layer of beauty, texture, and color and coolness.

Even though the tapas were unlimited, the presentation did not lack.

Large, crisp spears of asparagus over a puddle of hazelnut Romesco sauce. Simple, fresh, and full of flavor.

A beautiful roasted beet salad with orange wedges, frisee, green pistachios, Valdeon blue cheese, and Sherry vinaigrette

Golden and Purple Beets make for a beautiful dish! 

Outside of the lovely beet fries served at GrassFed Boston, I cannot seem to wrap my brain around eating purple beets, as my grandmother's pickled beets on dinner salads continues to haunt me. I'm all about the golden,however. 

#ChildhoodPhobiaNumber 3 

#FirstWorldProblemsNumber 29840753084

And yes, I am using hashtags in blog posts now (smile).  

Your entire life can be described in fun hashtags...trust me.

Huevos Benedictinos

Wooden tray full of delicious accompaniments:  

• Fresh, warm country bread served with a garlic aioli and olive oil for dipping

• Olives and Manchego cheese cubes 

• Majorcan potato (Tortilla Espanola aka Spanish omelette or Tortilla de Patatas made of potato and egg) cut into cubes and served(very different from the traditional wedge cut) and topped with a creamy dollop aioli.

• Thin shavings of jamon Serrano

The Huevos Benedictinos was beautiful, but I unfortunately could not stomach any more breaded foods by the time it came out.

Griddled and halved English muffins were topped with thin sliced jamon Serrano, a perfectly poached egg, Hollandaise sauce and sprinkled with smoked paprika and chives.

I can hardly call this sauce or include in the title of this dish a Salsa Verde.  It was bland, thin, uninteresting.  Out of season tiny mussels yearned for undeserved recognition.  I had one and decided against giving it much more attention.  With all the bread that ended up on the table, it would have been dreamy to have a sauce worthy of' dipping housemade bread.

Service was attentive and quick.  I highly recommend Boqueria for a hearty meal and creative cocktails.

Of course I had to sample a highly rated ramen shop before leaving DC.  Check out my review of Daikaya which I am adding to my latest ramen article entitled: 

"A Collection of the Ramen, Pho, and Other Noodle Soups I've Enjoyed Over MY Past 6 Month Obsession."

Bar reviews coming soon!

Toro NYC: Part II Winter 2015 #GreedyGirlsUnite NYC Food Tour

It should be noted that because I love the original Toro (Boston) so much, my girlfriends and I have officially made Toro NYC the last stop for all of our quarterly NYC food tours going forward.

Our March 2015 #GreedyGirlsUnite NYC Food Tour covered Queens this time around, but we still made our way to Toro NYC before heading back to our respective cities.  Check out our first massive meal here back in September 2014, here.

This time around we ordered a few staple favorites like the Asado de Huesos-roasted bone marrow with radish citrus salad and beef cheek marmalade, Mollejas- grilled veal sweetbreads, Maiz Asado con Aioli y Queso Cotija-roasted corn on the cob with aioli and cotija cheese, Potatoes Bravas with aioli and romesco sauce, Tartare in a sardine can, and our signature sparkling Spanish rosé-Joseph Foraster Rosé, Trepat Penedes, Spain.

Previous photos:

Roasted bone marrow w/ beef cheek marmalade

Tuna tartare

Veal Sweetbreads

We also enjoyed a most of the newer items.  None of us were remotely a fan of the chicken and potato empanadas.  I personally found the filling to be flat and over minced, though abundant.  They lacked flavor and character.

The Carabineros-massive scarlet shrimp where drop-dead-amazing-served aside a charred, halved lemon, the ritual of pulling off the juicy heads and relishing the rich, savory liquor triggered more orders.  I couldn't get enough!

Carabineros

We enjoyed an order of Ostras en Escabeche-briny, plump, creamy Island Creek oysters served with a green strawberry, mustard seeds, chives, and verjus.

Before moving on to dessert, we introduced Sylvia to her very first bone luge with Sherry and the bone marrow bone...

Chocolate Cremeaux (Dark Chocolate Cremeaux with Olive Oil Ice Cream and Coffee Crumble), Crisp Cinnamon-Sugar Churros with Orange-Chocolate Sauce, Vanilla Semifreddo with Olive Oil Cake, Blood Oranges, and Pistachios

Another fantastic evening at Toro NYC.

You can read my Toro Boston reviews here and here.

Another Fantastic Feast: Toro - Barcelona-Style Tapas, South End, Boston, MA

I don't know of one person in Boston who's dined at Toro and not had amazing things to say about the cuisine - myself included.  See my last review, here.  The most common complaints are about not being able to snag a table in this busy joint and similarly, not being able to make a reservations for groups smaller than six.

My idea of a few bites...

Sous chef Mike Stark is one of my favorite chefs in the city...humble and fantastically talented, he puts up with my obsession with creating nicknames (his latest and official one being "Shammy Bandana"...gangsta, right?)

Chef Mike is infamous for sending out some amazing dishes for us to try. 

Chef presented us with a simple, bright, perfectly fatty dish Jamon Blanco: grilled sourdough points topped with slick, decadent La Quercia lardo (cured fatback),  the freshest of marinated Jonah crab, fresh herbs, crisp shallots, and cracked black pepper.

Lardo and Jonah crab toast

Crispy veal sweetbreads w smoked coco bean purée & preserved lemon vinaigrette and watermelon radish

The cappicola (coppa), the Italian salume of the day was newly cut on this particular day after a 5 month hanging/curing process.  Coppa is very similar to prosciutto, but unbrined.  It's the long, thin cut of muscle extending from the head to the neck and lateral thorax of the pig.

Chef was clearly excited about it, serving it with pride and a smile, and rightly so.  

It was a beautiful slice of meat with bright seasoning and perfect marbling imparting tender texture.

Coppa

Queso Mahón-Menorca with cracked black pepper and spices.

The chefs at Toro know how to handle and present lovely morsels of foie gras (Chef Mike Stark's griddled foie at Boston Bites Back was simple and amazing).  The Foie gras y Piquillo in house at Toro was no exception - smooth, rich foie gras center with delicately seared edges flanked by tender, roasted, bright piquillo pepper was served with sweet and sticky vinegar gastrique for additional acidity and a welcome piquant layer and topped with candied, crushed walnuts really rocked our world.  Every bite leaves you yearning for more and regretting the gluttonous sampling just before.

Foie gras y Piquillo

Then you have your staples...the dishes that you crave which initiate and activate your 'must go to Toro'  genetic code.  Shishito peppers (Pimientos el Padron), Roasted corn with cotija cheese (Maiz Asado con Aioli y Queso cotija), and the Patatas Bravas (Fried potatoes with aioli and spicy tomato sauce).

Pimientos el Padron

Maiz Asado con Aioli y Queso cotija

Patatas Bravas (Fried potatoes with aioli and spicy tomato sauce)

Hungry Yet?!?

How about thirsty?!?

Well, Ethan and Tyler both made me "just for me" cocktails.  The first being a cocktail - on menu - that I read about and immediately desired.  Even my good girlfriend who I joined said, "Wow, that sounds exactly like you."  And she was so right.  I am a bit on the extreme side of spirits and cocktail palatability (as you man know if you follow this blog).  

I am an extremist when it comes to the salinity, sour, bitter, strength of a spirit or cocktail.  

The "Butterfly's Revenge" spoke to me on paper and on the palate.  Ethan was our b-tender at the time:

Butterfly's Revenge is made with a good pour of Rye whiskey, Carpano Antica vermouth, Cynar, Brandy, Orange bitters, and ice cubes sprinkled with Jacobsen sea salt!

 For my next round, I requested an off-menu cocktail from Tyler based on Sam Ross (previously of Milk & Honey, NYC) "Room with a View" 

Great times!

Ongoing/Upcoming Events & New Cocktails @ Taberna de Haro, Brookline, MA

One of latest favorite restaurants in Brookline is Taberna de Haro after having interviewed Chef/Owner/Sommelier Deborah Hansen (read, here) and writing reviews about the food and cocktails.

Food

First and foremost, THE roasted suckling pig is back!!! Every Tuesday night, for just $25 a plate you can either gather a big group of carnivore friends or just order one portion with sides if you like.  Deborah will be more than happy to walk you through wine pairings!

The Fall menu has changed slightly.  Now, all 30 tapas (yes, this is an expanded number!) are listed on one side of the menu, while the weekly specials and larger dishes -  traditional fare from Spain always -  are listed separately on the other.  Many of the tapas are now smaller and less expensive, also, so guests can try more things.  This is uber important to someone like me who not only wants to try a bunch in one sitting, but finds it necessary in order to write about a variety of unique dishes.

The charcuterie plate is unique in that all 5 of the offerings are house-made and most reflect Spanish curing traditions.

Music

There will be live guitar music every Thursday evening.  Head over and enjoy the sweet sounds over a spectacular meal and beautiful surroundings.

Wine & Spirits

The wine list now has 335 wines from Spain and 50 different Sherries.  Each wine is described in detail by Deborah, but I strongly recommend picking her brain tableside.  She'll spend as much time with and attention to you as necessary.  You'll learn more than you ever thought you could!

Wine Tastings are held on Wednesday evenings at 7:00 for $55 per person.  Be sure to make reservations by calling the restaurant and note that pre-payment is required at (617) 277-8272.  Price includes 4 or 5 wines, plus tapas paired with each.  Tax and gratuity are not included. See the website for details.

Craft cocktails by bartender Devon Burroughs are as successful as they are creative. The bar is open until midnight on Friday and Saturday.  Some new additions to the list include:

Knuckle Up 11

Jalapeño & mango infused tequila, lime juice, Cointreau, Tabasco

A Sacred Retreat 12

Aviation Gin, Pear de Brillet, cranberry simple syrup, lemon juice, fresh muddled ginger and cranberries

A Sacred Retreat 12:  A a beautifully balanced, autumnal cocktail with acidity and girlish color imparted by the muddled whole, fresh cranberries and spicy notes of fresh shaved and muddled ginger.  Without being too sweet, the Pear de Brillet was a brilliant addition adding fruit and viscosity as the spirit base (Aviation gin) contributed a clean, light on the juniper, mildly spicy profile.

Inclement Kerfluffle 11

Pineapple-infused tequila, AJ Stephens ginger beer, lemon juice, simple syrup

 I did have the opportunity to taste the pineapple-infused tequila neat.  It was quite an interesting blend of two flavor profiles I would never think could work.  It, indeed, does.

Holidays & Reservations

The expansion, 16 months ago, allows Taberna de Haro to take reservations for larger parties.  Taberna de Hara does accept reservations via UReserv on their website tabernaboston.com  for small groups, or you can call for large groups (617) 277-8272. 

They are now accepting holiday party reservations with tailored menus available. 

Head over to Taberna de Haro and please drop me a line about what you think!

At The Pass with Chef/Owner/Sommelier Deborah Hansen. Taberna de Haro, Brookline, MA

It was an honor to interview Chef/Owner/Sommelier Deborah Hansen in her beautiful restaurant, Taberna de Haro.

Deborah Hansen with a lovely tortilla

  
The space is cozy with lots of light on a quiet corner in Brookline.  Taberna de Haro also has a generous amount of outdoor dining space.  Deborah is a perfect hostess, ensuring that all patrons are comfortable and well taken care of.  She greets everyone with a smile and excitedly offers wine pairing advice.

Deborah has managed to create one of the largest all-Spanish wine lists in the country, boasting 325 and counting.  There are also 45 sherries available.  Deborah's goal is to have THE largest Spanish wine list in the country.

Taberna de Haro opened back in 1998.  Deborah has extremely dedicated staff.  When asked how she believes her staff would describe her management style, Deborah answered, "I think they would describe me as maternal and very open.  I treat them nicely and give them lots of trust and responsibility.  I have very little turnover.  A number of people have been with me for over a decade."  

Watching the staff as we sat at the bar for the interview, I can see that everyone seems happy and comfortable.  Throughout the night, you can sense that they are a family, a tight-knit group enjoying their jobs.

The open kitchen in the main dining area is beautiful.  The walls decorated with Spanish posters and the lower walls with decorative wooden wine case squares.

The Interview

DrFoodie: What does Taberna de Haro mean?

Deborah Hansen: Taberna means “Tavern” in Spanish and de Haro is a small wine producing town in Rioja (a very important wine region) and is also the last name of my children.

DrFoodie:  What drew you to Spanish foods.

DH: During my freshman year at Bates College, I did a short term (6 weeks) in Spain.  Within five minutes of landing, I was completely smitten.  I was overtaken by the smells, so many great smells.

DrFoodie: What are some of your favorite spices and/or sauces?

DH: I love the purity and intensity of a really good olive oil.  You can take something totally simple, like lettuce, and add olive oil and sea salt to create something delicious.  Or roasted red peppers, they're good, but add olive oil and they're amazing!  And, of course, I love saffron, it's unique and special.  I also love high quality brands of pimenton - sweet and sour, smoky pimento.

DrFoodie: How do you go about being environmentally friendly in the restaurant?

DH: I am adamant about not wasting energy and paper.  We also recycle our cooking oil and use local ingredients whenever possible.  I frequent the farmer's market in Lexington and use River Rock Farm (Brimfield, MA) for our beef.  We even use the water from tables to water the plants!  We get the best Spanish cheeses from Formaggio's Kitchen.

We also get our suckling pigs from a cooperative farm in upstate NY. Every Tuesday night from October through May we serve them roasted.  You do not have to order the whole pig and have 9 dinner guests as you would at most places.  For just $25, you can enjoy portions of roasted pig and I will also recommend wine to pair with it.

DrFoodie:  What are your thoughts on food/cooking shows?

DH:  I think "Chopped" is interesting and "Iron Chef America".  The level of dishes they create is amazing.  The Food Network has gone downhill with many shows about messy piles of food and their attempt to create suspense...there's no suspense in cooking.  It turns food into something false and silly.  I like the highbrow competitions.

WGBH cooking shows are great.  They feature intelligent teachers like Ming Tsai.  They don't try to turn cooking into a soap opera.

DrFoodie: Who would you name as your most influential mentor?

DH: A wonderful woman that self-appointed herself my mentor about 2 years ago named Ann Fudge.  Though she knows little about the restaurant business, she knows everything about being a brave, strong, smart woman.  Bravery (in this industry) is absolutely necessary because there are so many deterrents.

 

DrFoodie: What are you thoughts on the food truck movement?

DH: I think it's a cool thing. Anything that makes urban living more exciting and exposes people to new foods and spices is a good thing.  Boston needs more residents.  Anything contributing to more diversity and ethnicity is great.

DrFoodie:  When not eating Spanish foods, what other cuisine do you sample?

DH: I love sushi.  It's the one thing I cannot make on my own.  I like Oga's on Route 9.  I also recently tried Nigerian food at Suya Joint.  I had the opportunity to meet the young woman who owns it.  When I shared that I am also a restaurant owner of 15 years, she asked for tips on how to make it.  I told her to stick to your mission.  Do not change to be likable to everyone.  Remain authentic and people will come.  I do the same here at Taberna de Haro.  I don't water down the food for the American palate.  Spanish food has lots of salt, lots of garlic and olive oil.  I do not water down the authenticity.  My goal is to be the most authentic Spanish restaurant in town and I think I am.

DrFoodie:  Who would be your dream dinner guest?

DH:  It would have to be someone who is smart and loves to eat.  I think it would be Hillary Clinton.  She's traveled all over the world and I think she would be a great conversationalist.

DrFoodie:  What is the strangest thing in your refrigerator at home?

DH:  I have a slab of salt cod.  It never goes bad.  If I'm ever in an emergency situation where I need to make something interesting for guests, it's there.  I also have a rye sourdough starter that I started about 6 years ago!  If in the fridge, it lasts forever.

It was a pleasure speaking with Deborah.  I learned that she is intelligent and warm.  She acquired her Sommelier training and certificate in Spain.  Wine and pairing is her number one passion and she thoroughly enjoys sharing it with her customers.

 I was super excited about trying a few dishes and Bartender Devon provided some amazing libations!

The Food Review  

The food at Taberna de Haro is refined, simple, and delicious.  I thoroughly enjoyed plate after plate of amazing food.

The Ancas de rana (frog's legs sauteed with garlic, lemon, and brandy) were the most succulent, plump frog's legs I've ever eaten.  The natural, familiar land and sea flavor combination was enhanced with a lovely olive oil and garlic slivers.  Fresh lemon juice added nice acidity.  The juicy morsels simply fell off the bone.

Ancas de rana (Frog's legs)

The generous portion of Mollejas salteadas (veal sweetbreads sauteed with garlic and brandy) were slightly sinewy but had great flavor.

Mollejas salteadas (Veal Sweetbreads)

Gambas al ajillo (shrimp with garlic and olive oil) is one of my favorite classic spanish dishes. On this particular evening, I sampled the Gambas al jerez (shrimp sauteed with caramelized onions, finished with fino sherry). Taberna de Haro serves plump shrimp in beautiful sherry and garlic with caramelized onion.

Gambas al jerez (shrimp sauteed with caramelized onions, garlic, and finished with sherry)

  
The Berenjena con mato (grilled eggplant with fresh cheese and saffron honey) could easily be a dessert item - tender grilled eggplant over a sweet, sticky saffron honey, served with fresh, creamy, soft cheese.  A simply beautiful dish.

 

Berenjena con mato (grilled eggplant with fresh cheese and saffron honey)

I really enjoyed the patatas bravas.  The spicy sauce was a nice surprise, as usually there is a mild romescu served with this classic dish.

 The standout dish of the night was the Orejas a la plancha (griddled pig's ears with lemon and smoked paprika)!  The slivers of pig's ears are cooked in a pressure cooker, rendering them amazingly tender.  The rich ears are then finished on a la plancha where they are crisped.  They are served with a lemon wedge and sprinkled with smoked paprika and parsley.  Sinfully rich goodness!  Sous chef Don disclosed that he has considered topping the crispy ears with caramel or honey to convert them to a dessert dish.  I'll be the first in line to try them!

The only cold dish I tried was the Manchego con tomate y nuez (manchego cheese with grated tomato, toasted walnuts, and olive oil).

The grilled cuttlefish was tender and served with garlic and ink aioli.  There is also a paella on the menu using the same ingredients!

Champiñones rellenos de jamón (mushroom caps stuffed with ham) - A simple, tasty dish which paired well with one of Devon's signature bourbon cocktails (The Burnout).

The salty lardons and tender, slick, earthy mushrooms made for a delicious pairing with the Four Roses based cocktail which also incorporated, orange bitters, Pedro Ximenez sherry, lemon juice, and housemade pimento dram.

Champiñones rellenos de jamón (mushroom caps stuffed with ham)

The Attitude Adjustment is a beautifully herbaceous, earthy cocktail that pairs nicely with lightly fried, hearty morsels of haddock marinated in both lemon and basque pepper vinegar which are both components of the cocktail.  The haddock actually acts as a delicious palate cleanser.  The garden varietal nature of The Attitude Adjustment works well with the oceanic flavor of the haddock.  The cocktail highlights both the Bols and the sherry while sneaking in a piquant kick of basque pepper vinegar.

Taberna de Haro is an amazing restaurant run by equally amazing people!   If you have not visited, make your way over to 999 Beacon Street in Brookline, Mass.  You can thank me later!

Disclosure:  A portion of this meal was covered by the ever generous Deborah Hansen.  All opinions are my own.

Please send all corrections to the author by using the "Contact Me" box at the bottom of the page.