Acadiana
901 New York Avenue
Washington, DC
Metro: Either Metro Center or 7th St./Convention Center
Type of Cuisine: Cajun/Creole
So I woke up on one random Sunday morning and a friend of mine texted me saying "brunch?" (I might mention that she was the original impetus for the Bitter Sweet Blog idea and was going to write it with me until she got too busy at work). At that point, I figured it would be a low key brunch and said "okay." So she told me that she wanted to go to Acadiana. Since Acadiana was on my list of places I wanted to try anyway, I said "why not" and braved the auto show traffic (which was TERRIBLE) to get down to Acadiana. Apparently they started serving brunch in September with a three course prix fix for $32. I should mention that the fried who was with me here is far pickier than I am with food, hence the introduction of "bitter" to the Bitter-Sweet equation.
Menu:
Appetizer:
Me - “pain perdu” new orleans style french toast, bananas foster sauce
Friend - chopped “b.l.t.” salad maytag blue cheese dressing, benton bacon, cherry tomatoes
Entree:
Me - blackened tilapia sweet corn pudding, collard greens, crawfish lemon tabasco butter
Friend - chicken and smoked andouille sausage jambalaya
Dessert:
Me - pecan tart praline caramel, milk chocolate ice cream
Friend - warm raisin bread pudding butterscotch sauce, tahitian vanilla ice cream
Sweet:
Pain Perdu - I told my father last night that this way of preparing french toast may be the first time I've had one that truly tops his. He proceeded to tell me of a new way that he's concocted to make french toast. Dad, your french toast is good, but I still don't think it's going to top this. Who better to make french toast than the french or their American bretheren, the cajuns. I am a giant fan of both pecans and banana's foster and this dish did not disappoint. The bananas foster sauce trounced any maple syrup I've ever had. The sauce has a hint of pecans in it that perfectly accent the foster. It was a wonderful dish. If I had one thing wrong with it, it's a little bit sweet for an appetizer. In fact, I've seen pain perdu served as a dessert before. But it's brunch, so who cares really?!?!
Decor - I think that Acadiana's atmosphere won my praises because, unlike most other New Orleans style places around, it wasn't bordering on overly tacky. The decor was classy, but simple. There was a little bit of New Orleans flair in the place, but not overwhelming. The grand private room was just in front of us, and that room looked well decorated from my view. The restaurant is located on the bottom floor of an office building overlooking a large parking lot plaza near the Washington Convention Center. Despite that, I was quite happy with the large number of windows letting in a lot of natural light and the disguise they seem to have outside of the windows to accentuate the city streets while hiding the large parking lot (perhaps the fact that our table was around the corner from that view helped).
Set Up - The tables were spread pretty well and seemed large enough for their stated capacities, the acoustics were good and the windows were well utilized. The set up of the room didn't have very much wasted space, but had plenty of open space. It was a good atmosphere to have a conversation with your dinner companions and not with the next table at the same time.
Bread Pudding: Unfortunately, I didn't get to taste any of the bread pudding, but my friend seemed to enjoy it thoroughly (mostly from her facial expressions and lack of words while eating it). I can acknowledge that it looked very good with quite an appetizing white color to it.
Bland:
Tilapia - The tilapia was pretty basic. It was a tilapia (a relatively plain fish that takes on the characteristics of what it's prepared in) that was drenched in cajun seasoning (a good cajun seasoning). It was good, but nothing that really wowed me. The crawfish lemon tabasco butter was pretty good, but perhaps not my thing over the tilapia. I think that tilapia may be a bland order in a nice restaurant in any case. For brunch, however, it fit decently. The collared greens and the sweet corn pudding, however, were fantastic. Collared greens are actually the one thing that I developed an affinity for in the dining hall in college despite all of the other terrible food. These were definitely better than the ones in the dining hall (which is actually saying something).
Service: Our server was very pleasant, accomodating (a friend had allergies) and pretty efficient. She kept our glasses full enough even though we only had water. She got the check out on time and had no real faults with her service. She would have probably gotten a perfect score on any "secret diner" evaluation for service. That said, she just didn't wow me, and you have to wow me to get good ratings on service in a nice restaurant. Her recommendations in regards to food choices were largely unhelpful and non-committal and she didn't show an overwhelming amount of knowledge of the menu.
Pecan Tart- The pecan prailine was good, but too sweet. It was basically a standard pecan pie in a better presentation. For me, a better pecan pie is generally a little bit less on the sweet side allowing the taste of the nut to take over. This was far more into the molasses than the nut. The milk chocolate ice cream was pretty standard.
Jambalaya - I didn't hear very much about the dish from my friend aside from her disappointment when it came. It seemed alright, but looked and smelled pretty standard as far as jambalaya goes.
Bitter:
BLT Salad - It was essentially a wedge of lettuce put onto a plate with the other ingredients. It didn't look very appetizing and didn't seem to require much thought or preparation. There was pretty much nothing to it. I think my appetizer was the far out winner. Again, most of my opinion is from my friend's reaction.
Recommendation:
Quality:***
Value:$$
The food was pretty stable throughout. I think it's a good location (assuming you Metro or are already down there). It's convenient to a lot of offices, the Convention Center and Verizon. I like the atmosphere and I think it's generally a pleasant experience and among the better Creole cuisine you are going to get in this area. It's a bit of a unique place for you to try and for that reason, it's worth going. That said, most of the food is good, but it won't really wow you. You won't really remember what you had a week later unless you write a food blog where you started the posting two days after eating there. It's a good place, but you have to be in the mood for Creole and not just looking for "a good restaurant."
Value: It's not a great value for brunch. I paid $32 for a good french toast, tilapia and a pecan tart. To be completely honest I don't think it was really worth $32, especially if you get rid of the atomsphere. By far the best part of my meal was the french toast which was probably the least expensive part of the meal.
Thursday, January 31, 2008
Tuesday, January 29, 2008
Me Jana
Me Jana
2300 Wilson Blvd.
Arlington, VA 22201
Type of Cuisine: Lebanese, Mezzes
Metro: Court House
I moved to the Court House are about 5 months ago and have ultimately been very disappointed with the food options in the area. I both work and live in the area now and I hardly ever use my car, so I would naturally get tired of all of the local restaurants, but I think this neighborhood has a particular dearth of good places. The restaurants around here are mostly the quick lunch, chain type places, cheap Chinese restaurants and local bars with average bar fare. While there are a couple of culinary finds among them, most of them are not fantastic (the best of the bars for food, Dr. Dremo's is closing and I will do a posting about my pleasant discovery of Ragtime's appetizers in the future). So when a few friends wanted to go for a dinner before going out in Court House, there remains only one quality place to go for a Friday night dinner and that is Me Jana (Friday night is usually my nice night, although I may write up the chicken in white wine sauce I made at home on Saturday night). Me Jana is one of those restaurants (like Vidalia and Willow) that I went to upon the recommendation of my boss. Being right in my neighborhood, I have actually been there once for lunch and now three times for dinner.
There were four of us at dinner. They had restaurant week still going there, but we didn't partake in those festivities. One of us got a regular entree and three of us ended up splitting 9 mezzes (more than we needed). We also got a bottle of wine.
Menu:
Wine: We got a Lebanese red wine that I couldn't tell you the name of ($42).
CHICKEN SHAWARMA - 8.00
Marinated chicken in garlic, lemon juice, slowly roasted. Served with garlic whip and sumac onion.
FRIED KIBBE - 7.50
Beef and burghul dumplings, stuffed with onion, pine nuts, ground beef and lamb. Served with Labneh.
LAHEM BE AJEEN - 8.00
Baked pita dough topped with ground lamb, spices, and pomegranate molasses.
ABLAMA - 7.50
Zucchini stuffed with sautéed beef, spices, pine nuts, onion and cooked in a light tomato sauce. Served with Lebanese rice.
LAMB KEBOB (mezza) - 11.00
Cubed lamb marinated in olive oil and spices.
MOZZARELLA (salad) - 8.50
Fresh Mozzarella, tomato, figs, basil and balsamic vinegar.
FATTOUCH - 7.50
A salad of tomato, cucumber, onion, radish, bell peppers, parsley, mint, tossed with olive oil, lemon juice and sumac pita chips.
GRAPE LEAVES - 6.50
Poached tender grape leaves, stuffed with rice, tomato, onion, parsley and mint, in olive oil and lemon juice with a hint of pomegranate molasses.
HOMMUS WITH MEAT - 7.50
Hommus topped with sautéed beef and roasted pine nuts.
Friend's Entree - KAFTA KEBOB - 17.00
Ground lamb and beef, mixed with onion, parsley and spices. (served w/ Lebanese rice, grilled tomato and sumac onion)
Sweet:
Service - Yes, I know, I am complimenting the service as sweet. Mark this down in your calendars folks. This is also why I have chosen to put it as first. It is the only high quality restaurant in my neighborhood and it doubles its allure as a restaurant that provides neighborhood appeal in the middle of a bunch of chains. The two owners are greeting guests as the maitre d and walking around from table to table asking how everything is. Our server was very professional, yet extremely friendly. He was not afraid to express his opinion on the menu (telling us to get the chicken shawarma instead of the shish taouk) without being pushy about it. He also understood what is unique about his restaurant as opposed to others (encouraging us to try a Lebanese wine that we didn't even think about). He was very efficient in bringing our food and drink out, kept both our wine and water glasses full and took care of our check in an efficient and appropriate manner then allowed us to sit until we finished talking and drinking our wine without molestation. The service gave the restaurant a very homey, neighborhood, friendly feeling that made you feel welcome and happy to come back. The only problem with the service is that they always bring out all of the mezzes at the same time and do so significantly earlier than the entrees. When someone is ordering a large number of mezzes, they need to manage that better.
Chicken Shawarma - I think this may be one of the reasons that I liked the server so much. He insisted that we get the shawarma and even said "If you don't like it, I'll buy it." The shawarma actually came with everything the dish says, inside of a little pita bread puff. It had a wonderful tanginess to it and the small pita breads remained hot and kept the chicken hot inside of them. There was something about mixing the ingredients together that made this better than the Shawarma at Lebanese Taverna or Zaytiniya.
Lebanese Wine: Score another one for the server. This was among the more interesting wines I've ever tasted. It definitely had more than the usual flavors of wine (grapes, oak, etc.). It had a little bit of some Lebanese dessert spices in it (maybe lotus flower?) that gave it a very unique and pleasant aftertaste.
Lahem Be Ajeen: This item comes out looking almost like a pizza (but there isn't any cheese or tomato sauce. It maintains the consistency of a pizza though as it is extremely moist and a little bit floppy. It is a fantastically flavourful dish that I have had several times. It never disappoints. It is a unique creation that I have never seen on another menu.
Fattouch: Or as my friend insisted that I refer to it, the "fat touch." I say that, yet this is undoubtedly the healthiest item that we ordered. Usually I don't like meditteranean salads very much, particularly when they advertise the use of mint. To me, it's a breath freshener, not a food. That said, this salad was quite good. The vegetables maintained their moisture despite the spices used and the flavor was an excellent precursor and mid-meal contrast to many of the other meaty flavors.
Pita Bread: Similar to it's competitors, Me Jana supplies you with virtually unlimited fluffy pita bread. They are very thin balloon-like breads with hot air in the middle. Unlike the competitors though, they serve the bread with olives, olive oil, yogurt sauce and thyme. The server suggest that you dip the bread in a little bit of olive oil and then have the thyme stick to the bread with the olive oil. It's a very unique flavor. If you like thyme, it's great, if you don't, you don't have to do it and the bread stands well on its own. It's also great for dipping in or putting the mezzes on.
Bland:
Set up/Decor: The set up is decent. It's not overly packed together, but the acoustics are not fantastic throughout the place. It is not difficult to hear your dining companions, but I think if the place gets very crowded, it could be. There is not a lot of room for people to wait because the bar is rather small and I have seen it get crowded. This can cause some overflow into the dining room and make the restaurant rather loud. The tables are relatively well spaced out. The walls are relatively bare and the atmosphere tends to focus on low lighting and candle light. While I applaud this motif for not being distracting, there just isn't much there.
Mozzarella: It was alright but there was nothing terribly special to this dish. I feel that if you're looking for mozzarella, you're probably better off with an Italian restaurant. The mozzarella itself was good, but not incredible and served in small circles of the cheese. It wasn't a bad dish, but not the best thing on the table.
Lamb Kabob: I think this one may have been the night I went there, because I have had this before and it was very good. This time, while cooked to a nice medium rare, the small pieces of lamb were a little bit dry and the flavor of the marinade hadn't taken them over as much as it has in the past. The marinade on the lamb is generally very tangy and it augments the flavor of the lamb. I suppose that you need to watch out for it being a little bit dry.
Grape Leaves: The grape leaves were good, but not great. I think this is a testament more to grape leaves than to the restaurant. It was no different than any other grape leaves and yet I always order grape leaves. They are never great, but they are generally consistent and they are a nice light alternative to the mostly heavy meals of mezzes.
Hommus with Meat: I've had the Hommus before and it is a really good hommus. It is very smooth and the taste is a little more subtle than some of the "in your face" ones that you can get at other places. It definitely has flavor to it, but not enough of a garlicky and sour sting that it gets you to make a weird face. If this were just the hommus, it would have been in the sweet column. The only problem is that the meat in this dish tended to dry it out, make it difficult to eat on the pita bread and was basically superfluous. I'd recommend the hommus, but not the hommus with meat.
Kafta Kebob: The kafta kebob is just okay. I've had it before for lunch. It has a decently spicy flavor to it, but like most kafta kebob is a little bit too salty. It is a little bit more dry than I would hope for. The rice and tomato side dishes are good, but again nothing that can pull this dish over the top.
Bitter:
Ablama: We got this dish because we wanted to try something a little bit different, but I think you're better served at this restaurant if you like eggplant (myself and one other person at my table were not). While we enjoyed the name of the dish and how it sounded similar to the last name of one of the Presidential candidates, the dish wasn't very good. I felt that the zucchini came apart too easily, particularly when it was cut, making it difficult to split. The tomato sauce was a little bit too light and for some reason, the meat got a little dry inside of the zucchini while the dish in general had a bit of a watery flavor and soggy feel.
Fried Kibbe: This dish wasn't bad, but it falls into the bitter category because of its comparison to most of the competitors. I have had fried kibbe at most of these places and this is the only thing Me Jana does where I feel that it is vastly topped by the others. It was surprisingly low on flavor and definitely a little bit dry. All in all, I would consider it disappointing.
Recommendation:
Quality: ***.5
Value: $$$$
I wouldn't necessarily consider it a night out for a very fancy meal, but it's a good meal that I think could qualify for a middle-range occassion. It's definitely not an average weekday dinner. I think it's a very good restaurant primarily if you go for the mezzes instead of the entrees (although they want to push you to the entrees). I've had both and I think the mezzes are more worth it. Also, the service is fantastic. It's just hard to get four stars from me (above that is virtually impossible).
I think it's a great value, particularly for the mezzes. You tend to get larger portions than at Lebanese Taverna or Zaytinya for the mezzes, so you need to plan accordingly. That said, the four of us could have easily gotten out with a hearty and delicious meal for around $20 apiece before tip. In my opinion that's a good price for a comfortable, weekend meal that you'll probably talk about afterwards.
2300 Wilson Blvd.
Arlington, VA 22201
Type of Cuisine: Lebanese, Mezzes
Metro: Court House
I moved to the Court House are about 5 months ago and have ultimately been very disappointed with the food options in the area. I both work and live in the area now and I hardly ever use my car, so I would naturally get tired of all of the local restaurants, but I think this neighborhood has a particular dearth of good places. The restaurants around here are mostly the quick lunch, chain type places, cheap Chinese restaurants and local bars with average bar fare. While there are a couple of culinary finds among them, most of them are not fantastic (the best of the bars for food, Dr. Dremo's is closing and I will do a posting about my pleasant discovery of Ragtime's appetizers in the future). So when a few friends wanted to go for a dinner before going out in Court House, there remains only one quality place to go for a Friday night dinner and that is Me Jana (Friday night is usually my nice night, although I may write up the chicken in white wine sauce I made at home on Saturday night). Me Jana is one of those restaurants (like Vidalia and Willow) that I went to upon the recommendation of my boss. Being right in my neighborhood, I have actually been there once for lunch and now three times for dinner.
There were four of us at dinner. They had restaurant week still going there, but we didn't partake in those festivities. One of us got a regular entree and three of us ended up splitting 9 mezzes (more than we needed). We also got a bottle of wine.
Menu:
Wine: We got a Lebanese red wine that I couldn't tell you the name of ($42).
CHICKEN SHAWARMA - 8.00
Marinated chicken in garlic, lemon juice, slowly roasted. Served with garlic whip and sumac onion.
FRIED KIBBE - 7.50
Beef and burghul dumplings, stuffed with onion, pine nuts, ground beef and lamb. Served with Labneh.
LAHEM BE AJEEN - 8.00
Baked pita dough topped with ground lamb, spices, and pomegranate molasses.
ABLAMA - 7.50
Zucchini stuffed with sautéed beef, spices, pine nuts, onion and cooked in a light tomato sauce. Served with Lebanese rice.
LAMB KEBOB (mezza) - 11.00
Cubed lamb marinated in olive oil and spices.
MOZZARELLA (salad) - 8.50
Fresh Mozzarella, tomato, figs, basil and balsamic vinegar.
FATTOUCH - 7.50
A salad of tomato, cucumber, onion, radish, bell peppers, parsley, mint, tossed with olive oil, lemon juice and sumac pita chips.
GRAPE LEAVES - 6.50
Poached tender grape leaves, stuffed with rice, tomato, onion, parsley and mint, in olive oil and lemon juice with a hint of pomegranate molasses.
HOMMUS WITH MEAT - 7.50
Hommus topped with sautéed beef and roasted pine nuts.
Friend's Entree - KAFTA KEBOB - 17.00
Ground lamb and beef, mixed with onion, parsley and spices. (served w/ Lebanese rice, grilled tomato and sumac onion)
Sweet:
Service - Yes, I know, I am complimenting the service as sweet. Mark this down in your calendars folks. This is also why I have chosen to put it as first. It is the only high quality restaurant in my neighborhood and it doubles its allure as a restaurant that provides neighborhood appeal in the middle of a bunch of chains. The two owners are greeting guests as the maitre d and walking around from table to table asking how everything is. Our server was very professional, yet extremely friendly. He was not afraid to express his opinion on the menu (telling us to get the chicken shawarma instead of the shish taouk) without being pushy about it. He also understood what is unique about his restaurant as opposed to others (encouraging us to try a Lebanese wine that we didn't even think about). He was very efficient in bringing our food and drink out, kept both our wine and water glasses full and took care of our check in an efficient and appropriate manner then allowed us to sit until we finished talking and drinking our wine without molestation. The service gave the restaurant a very homey, neighborhood, friendly feeling that made you feel welcome and happy to come back. The only problem with the service is that they always bring out all of the mezzes at the same time and do so significantly earlier than the entrees. When someone is ordering a large number of mezzes, they need to manage that better.
Chicken Shawarma - I think this may be one of the reasons that I liked the server so much. He insisted that we get the shawarma and even said "If you don't like it, I'll buy it." The shawarma actually came with everything the dish says, inside of a little pita bread puff. It had a wonderful tanginess to it and the small pita breads remained hot and kept the chicken hot inside of them. There was something about mixing the ingredients together that made this better than the Shawarma at Lebanese Taverna or Zaytiniya.
Lebanese Wine: Score another one for the server. This was among the more interesting wines I've ever tasted. It definitely had more than the usual flavors of wine (grapes, oak, etc.). It had a little bit of some Lebanese dessert spices in it (maybe lotus flower?) that gave it a very unique and pleasant aftertaste.
Lahem Be Ajeen: This item comes out looking almost like a pizza (but there isn't any cheese or tomato sauce. It maintains the consistency of a pizza though as it is extremely moist and a little bit floppy. It is a fantastically flavourful dish that I have had several times. It never disappoints. It is a unique creation that I have never seen on another menu.
Fattouch: Or as my friend insisted that I refer to it, the "fat touch." I say that, yet this is undoubtedly the healthiest item that we ordered. Usually I don't like meditteranean salads very much, particularly when they advertise the use of mint. To me, it's a breath freshener, not a food. That said, this salad was quite good. The vegetables maintained their moisture despite the spices used and the flavor was an excellent precursor and mid-meal contrast to many of the other meaty flavors.
Pita Bread: Similar to it's competitors, Me Jana supplies you with virtually unlimited fluffy pita bread. They are very thin balloon-like breads with hot air in the middle. Unlike the competitors though, they serve the bread with olives, olive oil, yogurt sauce and thyme. The server suggest that you dip the bread in a little bit of olive oil and then have the thyme stick to the bread with the olive oil. It's a very unique flavor. If you like thyme, it's great, if you don't, you don't have to do it and the bread stands well on its own. It's also great for dipping in or putting the mezzes on.
Bland:
Set up/Decor: The set up is decent. It's not overly packed together, but the acoustics are not fantastic throughout the place. It is not difficult to hear your dining companions, but I think if the place gets very crowded, it could be. There is not a lot of room for people to wait because the bar is rather small and I have seen it get crowded. This can cause some overflow into the dining room and make the restaurant rather loud. The tables are relatively well spaced out. The walls are relatively bare and the atmosphere tends to focus on low lighting and candle light. While I applaud this motif for not being distracting, there just isn't much there.
Mozzarella: It was alright but there was nothing terribly special to this dish. I feel that if you're looking for mozzarella, you're probably better off with an Italian restaurant. The mozzarella itself was good, but not incredible and served in small circles of the cheese. It wasn't a bad dish, but not the best thing on the table.
Lamb Kabob: I think this one may have been the night I went there, because I have had this before and it was very good. This time, while cooked to a nice medium rare, the small pieces of lamb were a little bit dry and the flavor of the marinade hadn't taken them over as much as it has in the past. The marinade on the lamb is generally very tangy and it augments the flavor of the lamb. I suppose that you need to watch out for it being a little bit dry.
Grape Leaves: The grape leaves were good, but not great. I think this is a testament more to grape leaves than to the restaurant. It was no different than any other grape leaves and yet I always order grape leaves. They are never great, but they are generally consistent and they are a nice light alternative to the mostly heavy meals of mezzes.
Hommus with Meat: I've had the Hommus before and it is a really good hommus. It is very smooth and the taste is a little more subtle than some of the "in your face" ones that you can get at other places. It definitely has flavor to it, but not enough of a garlicky and sour sting that it gets you to make a weird face. If this were just the hommus, it would have been in the sweet column. The only problem is that the meat in this dish tended to dry it out, make it difficult to eat on the pita bread and was basically superfluous. I'd recommend the hommus, but not the hommus with meat.
Kafta Kebob: The kafta kebob is just okay. I've had it before for lunch. It has a decently spicy flavor to it, but like most kafta kebob is a little bit too salty. It is a little bit more dry than I would hope for. The rice and tomato side dishes are good, but again nothing that can pull this dish over the top.
Bitter:
Ablama: We got this dish because we wanted to try something a little bit different, but I think you're better served at this restaurant if you like eggplant (myself and one other person at my table were not). While we enjoyed the name of the dish and how it sounded similar to the last name of one of the Presidential candidates, the dish wasn't very good. I felt that the zucchini came apart too easily, particularly when it was cut, making it difficult to split. The tomato sauce was a little bit too light and for some reason, the meat got a little dry inside of the zucchini while the dish in general had a bit of a watery flavor and soggy feel.
Fried Kibbe: This dish wasn't bad, but it falls into the bitter category because of its comparison to most of the competitors. I have had fried kibbe at most of these places and this is the only thing Me Jana does where I feel that it is vastly topped by the others. It was surprisingly low on flavor and definitely a little bit dry. All in all, I would consider it disappointing.
Recommendation:
Quality: ***.5
Value: $$$$
I wouldn't necessarily consider it a night out for a very fancy meal, but it's a good meal that I think could qualify for a middle-range occassion. It's definitely not an average weekday dinner. I think it's a very good restaurant primarily if you go for the mezzes instead of the entrees (although they want to push you to the entrees). I've had both and I think the mezzes are more worth it. Also, the service is fantastic. It's just hard to get four stars from me (above that is virtually impossible).
I think it's a great value, particularly for the mezzes. You tend to get larger portions than at Lebanese Taverna or Zaytinya for the mezzes, so you need to plan accordingly. That said, the four of us could have easily gotten out with a hearty and delicious meal for around $20 apiece before tip. In my opinion that's a good price for a comfortable, weekend meal that you'll probably talk about afterwards.
Monday, January 28, 2008
Mio Restaurant
Mio Restaurant
1110 Vermont Avenue, NW
Washington DC, 20005
Type of Cuisine: "New American"
McPherson Sq. Metro
A co-worker friend of mine convinced me to take one final (extended) restaurant week endeavor for a Friday lunch (I'm sure that was extremely difficult). Although she suggested going to Willow, I suggested a place we had never been before, Mio Restaurant in Midtown. Mio is a relatively new restaurant (according to our waitress, within the past 6 months). So we went for a restaurant week lunch there, enjoying another 3 course meal for $20.08. After trying my Washington, DC geography and remembering that coming from Virginia, Vermont Ave. is after you pass Connecticut Ave, we made it to the restaurant, only about 10 to 15 minutes late. Fortunately, no one else seemed to know that they continued restaurant week, and our 1:30 reservation was held without incident. While the were misleading about valet parking (only available at dinner), my co-worker had no trouble getting the full garage next door to take her car.
Menus: The restaurant week menu was a little bit disappointing because very little of their food was on their regular menu. This is a brand new restaurant so restaurant week should be a key advertising point to them.
Appetizers:
Me - Smoked duck breast prosciutto, persimmon balsamic reduction (not on regular menu)
Friend - House made cured salmon, endive, toasted almond (not on regular menu)
Entrees:
Me - Grilled skate (a white, mild fish), spinach, lemon brown butter (not on regular menu)
Friend - Braised beef cheeks, polenta, fennel salad ($15 on the regular menu)
Desserts:
Me - Chocolate-banana cake with vanilla ice cream
Friend - Key lime pie
Sweet:
Food Presentation - The food presentation here is worth mentioning separately from the food. The chef at Mio takes a lot of pride in the presentation. Each dish was very creatively presented and it shows that the chef took significant efforts to design them. The salmon appetizer was presented in a flowered pattern inside of aritchoke shells (?), my skate came layered in with the spinach in multiple layers of both, the duck was presented very uniquely in almost a modern art looking pattern (almost a controlled chaos appeal, obviously planned although you're not sure how). Even the desserts had a bit of an appeal in how they were designed. The key lime pie was remarkably circular and the ice cream for the chocolate banana cake was scooped on top of attractive mint leaves.
Duck - The smoked duck was a very interesting flavor. It was a little bit dried, but maintained some of the moisture that you would expect from duck. It's also very rare to find thinly sliced duck. The taste was a little bit salty, but ultimately slightly smokey. This was a wonderful contrast to the tangy sweetness of the balsamic reduction. Finally, the color and presentation was fantastic.
Set Up - Perhaps it's because we were in the restaurant at an empty time, but the tables seemed far apart, the restaurant was easy to navigate through and the acoustics were very good. It would be an easy restaurant to have a conversation in.
Key Lime Pie - I am not usually one to go for typical desserts, particularly at a place that is not specifically known for it. Creme Brule is always safe, but rarely spectacular, most mousse cakes are good, but not great, but this key lime pie was fantastic. As stated earlier, the presentation was fantastically round and it came with some good whipped cream on top of it in an attractive, if not artistic manner. The crust itself was good, but nothing special, but the key lime was refreshing. Most key lime pie that I have had is overly tart (not to say that I don't like key lime pie). It shoots onto your tongue and completely wipes out all other tastes you've had. The texture always seems a little bit glazed and fake. This key lime pie was very smooth and creamy. The key lime was tart, but not too tart. It did a good job of balancing sweet and tart.
Bland:
Service - This was the best service I've had at any restaurant that I've written a review for so far. This does, however, show that I am very picky when it comes to service. The hostess was extremely pleasant. I decided to give up my coat (although partly because it didn't seem like a real coat check) and she very pleasantly escorted us to our table despite our being 15 minutes late. The server was extremely pleasant, polite, friendly and efficient. She made sure our drinks were kept full and didn't seem the least bit disappointed when we only order water (a common problem in restaurants, although less so for lunch). She managed to engage us in conversation multiple times about the restaurant and a little bit about her life, which was quite interesting. The only fall backs of the service was the server's knowledge of the menu and command of the language. She was very pleasant, but she (and most of the servers I heard speaking) were difficult to understand. Our server had no problem understanding or finding the right word, but I did overhear another table where that was an issue. My knowledge problem was when I asked about skate. She informed me that it was a slightly strong, flaky, white fish. While I can excuse the characterization as slightly strong (which it is not), it is definitely not a flaky fish at all. So the service ends up in the bland section, but a pleasant experience nonetheless.
Salmon: The salmon was nothing special. My friend took a little more than half of it home so her mother could try it. She said she liked it, but I had as much of it as she did (which is to say a small portion). Perhaps it's my history of getting lox from Livingston Bagel in New Jersey at my grandparents' house when I was younger, but this smoked salmon was nothing too impressive. The salmon was alright, but a little dry and mild. The endives were a good touch and the presentation definitely saved the dish. The best part of the flavor actually came from the interesting dichotomy between the smoked salmon and the toasted almonds. That was a pleasant surprise.
Beef: I know, as blasphemous as it sounds for me to not like beef, particularly a good cut of it, this again did not impress me. It was a very good cut of beef, which was quite nice for the dish, but once again, it was very basically cooked and well presented. The basic cooking for a good piece of meat (even braised cheek) is fine. The problem is that I thought it was a little bit overcooked (once again, my friend took about half of it home and I had a decent taste of it). The overcooking made the meat a little bit on the dry side. The sauce that was with it had a bit of a strange aftertaste although a good first taste. It wasn't bad, but it was nothing to write home about (only to write on a blog about).
Chocolate Banana Cake: This ended up being an interesting brownie served with ice cream. The presentation on the brownie was the worst presentation of the meal, although the ice cream was appetizing. The brownie was relatively moist as far as brownies go and the slight hint of banana was wonderful. Unfortunately, the item didn't overwhelm me as it turned out to be mostly basic chocolate, a little mild on the sweetness. Good, but not great.
Bitter:
Skate - The skate was definitely not flaky and somewhat strong like I was expecting, it was actually quite a mild and stringy fish. It had more of the feel of tilapia. In fact, it definitely took the flavor of the sauce around it, similar to tilapia (although definitely a better fish with a stronger texture than tilapia. The spinach surronding the fish was a wonderfully fresh spinach, wilted on the stove. The problem was that, although the lemon butter was not overpoweringly buttery, there was so much of it put into everything. The spinach and the fish both had the distinct flavor of butter (a well prepared butter, but butter) about them and it didn't really impress me. Sometimes I enjoy the basic, but not really this time. The spinach was oversaturated with the lemon butter and was over-wilted. I like spinach to maintain a little bit more of the fresh spinach nature.
Decor - The decor was not very good at all. There wasn't much on the walls at all, but it wasn't a planned simplicity, it was just nothing to look at. It doesn't seem like, even in a full restaurant, it would have created a very good atmosphere for fine dining. The biggest problem was the tables. I think that the designer may have thought this was a creative idea or it was a calculated risk, but the tables are made of small square tiles and grout. I'll be honest here, while I appreciate uniqueness in design, I get a little bit nervous eating on tiles. While it's easy to clean off tiles, it isn't easy to clean off grout, no matter how good of stuff they have. Dirt gets into grout and builds up all sorts of messes. The restaurant has been open for 6 months and I could see a little buildup in the grout already. They should put a thin glass on top of it or something. I suppose another part of the problem is that aside from a slightly whiter shade of tile, the tables didn't look much different from the bathroom floor in my college apartment (how's that for a nice image).
Recommendation:
Quality: **.5
Value: $$$
The food is alright, but at the moment very basic. I was told that they originally had a chef who left after not too long. They just got a new executive chef about a month ago. That may have to do with the basicness of everything on their menu, but it didn't impress me too much. The presentation is fantastic however, and that will impress a lot of people (if they can get over the tile on the tables and unimpressive surroundings). The location is prime for lunch, but not particularly near any evening attractions (Verizon, Farragut bars, theatres or even metro). It would be a decent place to go if you're in the neighborhood, but nothing to base your night around.
Their regular menu tends to be priced reasonably. You can get a dinner portion of a rack of lamb or venison for $27 or $28. Unfortunately, the portions are a little bit small, particularly as you need to pay $5 for sides (which I think are individual sized). Because of the fine dining title and somewhat lower prices for higher ticket items, I'm okay with the value. But dont' expect amazing food, just good food.
1110 Vermont Avenue, NW
Washington DC, 20005
Type of Cuisine: "New American"
McPherson Sq. Metro
A co-worker friend of mine convinced me to take one final (extended) restaurant week endeavor for a Friday lunch (I'm sure that was extremely difficult). Although she suggested going to Willow, I suggested a place we had never been before, Mio Restaurant in Midtown. Mio is a relatively new restaurant (according to our waitress, within the past 6 months). So we went for a restaurant week lunch there, enjoying another 3 course meal for $20.08. After trying my Washington, DC geography and remembering that coming from Virginia, Vermont Ave. is after you pass Connecticut Ave, we made it to the restaurant, only about 10 to 15 minutes late. Fortunately, no one else seemed to know that they continued restaurant week, and our 1:30 reservation was held without incident. While the were misleading about valet parking (only available at dinner), my co-worker had no trouble getting the full garage next door to take her car.
Menus: The restaurant week menu was a little bit disappointing because very little of their food was on their regular menu. This is a brand new restaurant so restaurant week should be a key advertising point to them.
Appetizers:
Me - Smoked duck breast prosciutto, persimmon balsamic reduction (not on regular menu)
Friend - House made cured salmon, endive, toasted almond (not on regular menu)
Entrees:
Me - Grilled skate (a white, mild fish), spinach, lemon brown butter (not on regular menu)
Friend - Braised beef cheeks, polenta, fennel salad ($15 on the regular menu)
Desserts:
Me - Chocolate-banana cake with vanilla ice cream
Friend - Key lime pie
Sweet:
Food Presentation - The food presentation here is worth mentioning separately from the food. The chef at Mio takes a lot of pride in the presentation. Each dish was very creatively presented and it shows that the chef took significant efforts to design them. The salmon appetizer was presented in a flowered pattern inside of aritchoke shells (?), my skate came layered in with the spinach in multiple layers of both, the duck was presented very uniquely in almost a modern art looking pattern (almost a controlled chaos appeal, obviously planned although you're not sure how). Even the desserts had a bit of an appeal in how they were designed. The key lime pie was remarkably circular and the ice cream for the chocolate banana cake was scooped on top of attractive mint leaves.
Duck - The smoked duck was a very interesting flavor. It was a little bit dried, but maintained some of the moisture that you would expect from duck. It's also very rare to find thinly sliced duck. The taste was a little bit salty, but ultimately slightly smokey. This was a wonderful contrast to the tangy sweetness of the balsamic reduction. Finally, the color and presentation was fantastic.
Set Up - Perhaps it's because we were in the restaurant at an empty time, but the tables seemed far apart, the restaurant was easy to navigate through and the acoustics were very good. It would be an easy restaurant to have a conversation in.
Key Lime Pie - I am not usually one to go for typical desserts, particularly at a place that is not specifically known for it. Creme Brule is always safe, but rarely spectacular, most mousse cakes are good, but not great, but this key lime pie was fantastic. As stated earlier, the presentation was fantastically round and it came with some good whipped cream on top of it in an attractive, if not artistic manner. The crust itself was good, but nothing special, but the key lime was refreshing. Most key lime pie that I have had is overly tart (not to say that I don't like key lime pie). It shoots onto your tongue and completely wipes out all other tastes you've had. The texture always seems a little bit glazed and fake. This key lime pie was very smooth and creamy. The key lime was tart, but not too tart. It did a good job of balancing sweet and tart.
Bland:
Service - This was the best service I've had at any restaurant that I've written a review for so far. This does, however, show that I am very picky when it comes to service. The hostess was extremely pleasant. I decided to give up my coat (although partly because it didn't seem like a real coat check) and she very pleasantly escorted us to our table despite our being 15 minutes late. The server was extremely pleasant, polite, friendly and efficient. She made sure our drinks were kept full and didn't seem the least bit disappointed when we only order water (a common problem in restaurants, although less so for lunch). She managed to engage us in conversation multiple times about the restaurant and a little bit about her life, which was quite interesting. The only fall backs of the service was the server's knowledge of the menu and command of the language. She was very pleasant, but she (and most of the servers I heard speaking) were difficult to understand. Our server had no problem understanding or finding the right word, but I did overhear another table where that was an issue. My knowledge problem was when I asked about skate. She informed me that it was a slightly strong, flaky, white fish. While I can excuse the characterization as slightly strong (which it is not), it is definitely not a flaky fish at all. So the service ends up in the bland section, but a pleasant experience nonetheless.
Salmon: The salmon was nothing special. My friend took a little more than half of it home so her mother could try it. She said she liked it, but I had as much of it as she did (which is to say a small portion). Perhaps it's my history of getting lox from Livingston Bagel in New Jersey at my grandparents' house when I was younger, but this smoked salmon was nothing too impressive. The salmon was alright, but a little dry and mild. The endives were a good touch and the presentation definitely saved the dish. The best part of the flavor actually came from the interesting dichotomy between the smoked salmon and the toasted almonds. That was a pleasant surprise.
Beef: I know, as blasphemous as it sounds for me to not like beef, particularly a good cut of it, this again did not impress me. It was a very good cut of beef, which was quite nice for the dish, but once again, it was very basically cooked and well presented. The basic cooking for a good piece of meat (even braised cheek) is fine. The problem is that I thought it was a little bit overcooked (once again, my friend took about half of it home and I had a decent taste of it). The overcooking made the meat a little bit on the dry side. The sauce that was with it had a bit of a strange aftertaste although a good first taste. It wasn't bad, but it was nothing to write home about (only to write on a blog about).
Chocolate Banana Cake: This ended up being an interesting brownie served with ice cream. The presentation on the brownie was the worst presentation of the meal, although the ice cream was appetizing. The brownie was relatively moist as far as brownies go and the slight hint of banana was wonderful. Unfortunately, the item didn't overwhelm me as it turned out to be mostly basic chocolate, a little mild on the sweetness. Good, but not great.
Bitter:
Skate - The skate was definitely not flaky and somewhat strong like I was expecting, it was actually quite a mild and stringy fish. It had more of the feel of tilapia. In fact, it definitely took the flavor of the sauce around it, similar to tilapia (although definitely a better fish with a stronger texture than tilapia. The spinach surronding the fish was a wonderfully fresh spinach, wilted on the stove. The problem was that, although the lemon butter was not overpoweringly buttery, there was so much of it put into everything. The spinach and the fish both had the distinct flavor of butter (a well prepared butter, but butter) about them and it didn't really impress me. Sometimes I enjoy the basic, but not really this time. The spinach was oversaturated with the lemon butter and was over-wilted. I like spinach to maintain a little bit more of the fresh spinach nature.
Decor - The decor was not very good at all. There wasn't much on the walls at all, but it wasn't a planned simplicity, it was just nothing to look at. It doesn't seem like, even in a full restaurant, it would have created a very good atmosphere for fine dining. The biggest problem was the tables. I think that the designer may have thought this was a creative idea or it was a calculated risk, but the tables are made of small square tiles and grout. I'll be honest here, while I appreciate uniqueness in design, I get a little bit nervous eating on tiles. While it's easy to clean off tiles, it isn't easy to clean off grout, no matter how good of stuff they have. Dirt gets into grout and builds up all sorts of messes. The restaurant has been open for 6 months and I could see a little buildup in the grout already. They should put a thin glass on top of it or something. I suppose another part of the problem is that aside from a slightly whiter shade of tile, the tables didn't look much different from the bathroom floor in my college apartment (how's that for a nice image).
Recommendation:
Quality: **.5
Value: $$$
The food is alright, but at the moment very basic. I was told that they originally had a chef who left after not too long. They just got a new executive chef about a month ago. That may have to do with the basicness of everything on their menu, but it didn't impress me too much. The presentation is fantastic however, and that will impress a lot of people (if they can get over the tile on the tables and unimpressive surroundings). The location is prime for lunch, but not particularly near any evening attractions (Verizon, Farragut bars, theatres or even metro). It would be a decent place to go if you're in the neighborhood, but nothing to base your night around.
Their regular menu tends to be priced reasonably. You can get a dinner portion of a rack of lamb or venison for $27 or $28. Unfortunately, the portions are a little bit small, particularly as you need to pay $5 for sides (which I think are individual sized). Because of the fine dining title and somewhat lower prices for higher ticket items, I'm okay with the value. But dont' expect amazing food, just good food.
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