I’m busy trying to finish a few papers, and study for finals, so this blog won’t be updated until the end of December. Happy Thanksgiving to everyone! I’m thankful that I’ll only have to do this finals thing one more time.
Man did I spend a lot of time in Georgetown. After this I believe I have two more Georgetown eateries in the queue, oops. Next stop, Luke’s Lobster.
Never having eaten a crab, lobster or shrimp roll before (I’m not sure how is this possible) I decided to go big and order the Taste of Maine, which gives you half a roll of each. The rolls are dressed simply with a hit of secret seasoning (which I’m pretty sure is Old Bay and some other stuff) and a drizzle of butter. My favorite of the three was the lobster roll, though I am a butter fiend and could have used more. My friend ordered the lobster grilled cheese with gruyere, and it was fantastic. I liked it more than the rolls I ordered.
Check out the full Luke’s Lobster menu here. There are Luke’s Lobster locations all over New York, D.C. and Maryland.
It was a great first seafood roll experience, but can anyone tell me how they stack up against the rolls in the Northeast?
I went back once again to my beloved Shake Shack. This time to the location in Dupont Circle so I could try the Washington Monu-mint concrete (every Shake Shack location has a concrete exclusive to that location).
Normally I’m not a fan of mint in my desserts (boo thin mints) but this concrete had a subtle minted marshmallow sauce that didn’t overpower the other ingredients (chocolate custard, and chocolate truffle cookie dough, cheers!). Also I tried the Smoke Shack burger, which had a cherry pepper sauce, bacon, and shack sauce thrown on. The cherry pepper sauce is what really makes the burger special. I like it better than the original and it’ll be my go to order when I make my next visit to Shake Shake. My goal is to visit every Shake Shack in the country, maybe even the world (dream big you know).
Three words, RED VELVET PANCAKES. People, these are made with half buttermilk pancake batter and half red velvet cake batter making them have a subtle red velvet flavor. But of course, the best part is the cream cheese butter. The restaurant gives you syrup but there’s no need for it because the creamy butter does the job.
Founding Farmers is open for breakfast Monday -Friday and brunch on weekends. I went on a Friday morning and the place was packed ( I sat at the bar) so I suggest making reservations.
Check out the full menu here. Next time I’ve got my eyes on the Stuffed French Toast.
I’m interrupting the Washington D.C. posts to talk about the new Taste of Belgium location on Short Vine. From what I’ve read, Short Vine is similar to what Over the Rhine used to be 5 years ago before all the great restaurants moved in; and once again Taste of Belgium got in on the ground floor. Previous to my visit this weekend, the only other times I’ve visited Short Vine were to grab some Jamaican food from Island Fridays (Island Fridays gets a thumbs up by the way), but now I want to return and check out Alabama Que and Cafe de Wheels.Everyone raves about the chicken and waffles at Taste of Belgium but my favorite brunch item is the McWaffle. It’s egg, bacon, and gruyere cheese between two of Taste of Belgium’s classic liege waffles, and it’s wonderful. Sweet and salty wins every time.
Word on the street is that Short Vine is getting a Meatball Kitchen and a Hang Over Easy. I’ll be down that way all the time because it’s only a mile away from the law school. It’s all happening on Short Vine. Or rather, it’s all about to happen on Short Vine. You should check it out.
I was strolling around Georgetown when I spotted Sweetgreen. I’ve seen the fancy salads featured on Love Taza’s blog a bunch of times, so I figured why not? I’m always down for a salad as long as it isn’t boring. My favorite is The Blue from Zaxby’s (Zaxby’s are only located in the South)
No boring ingredients here. At Sweetgreen, you can build your own salad or choose one they’ve already created. I settled on The District Cobb. Kale, romaine, raw corn, grape tomatoes, roasted chicken, huge pieces of bacon, avocado, goat cheese, and agave dijon vinaigrette. It was filling and delicious with moist chicken, crunchy greens, and a really unique dressing. Normally I’m not a fan of avocado, but I devoured it in this dish. And all the food is sourced from local farmers. Check out the Sweetgreen website for your area’s menu.
A few weeks ago Kroger had a mega sale on all their Private Selection products. I’m talking 39 cent greek yogurt, and 89 cent pint of ice cream. For example:
The only thing I forgot to add was tomato salsa. Speaking of Chipotle, if you go in today (Halloween) after 4:00 PM dressed in costume you pay only $3 for a burrito, and the profits are donated to the Chipotle Cultivate Foundation.
*For the record, Private Selection/Kroger have no idea who I am. I just think the product is neat.
Macarons are having their moment. They are the new cupcake. Ugh scratch that –after conversing with some co-workers I think froyo is having it’s moment and it needs to die. There are so many mediocre froyo places on every street, and I have to go way out of my way to get decent ice-cream. I could go on a rant about froyo but this post is about macarons.
The Sweet Lobby is just a one minute walk from Eastern Market. The place in tiny, but with huge cases displaying the macarons. My favorites were orange-ginger, and pistachio. They were all pleasantly chewy. I’d never had macarons before this visit to D.C., but I’ve been told that Trader Joe’s has pumpkin macarons, and I think Taste of Belgium sells them too. How long before Cincy gets it’s own macaron shop like the ones all over D.C.?
Check out the Sweet Lobby menu here. Macorons are $1.60 each. They also sell cupcakes with macarons on top (called mactops). It’s the best of both worlds.
This weekend I was in D.C. for a job fair, and I took the opportunity to cross a few restaurants off my wish list. The picture above is Eastern Market, (looks like Findlay Market, no?) which is where the legendary Market Lunch is served.
The line was long and the Market Lunch rules are strict. The most important rule being “you are considered a food customer when you have food in your hand.” Then and only then can you sit in one of about 20 seats at the one table in front of Market Lunch.
This is the brick. Bacon, egg, cheese, and a surprise potatoes. The bread is made by Market Lunch and the sandwich is heavy enough to fill you without adding anything else. The best part, the sandwich only costs $5.
Other more pricey options include shrimp and grits, omelets, french toast and blueberry buckwheat pancakes.
The next time I visit D.C. I’ll visit Market Lunch during lunchtime. I’ve seen pictures their soft shell crab sandwich and it looks amazing.
It’s getting cold out there folks, and in an effort to save money I’m trying not to turn on my heat until the beginning of November. It has been a struggle; I’m shivering as I type this. However I’ve found a way to beat the cold, drinking a lot of apple cider.
It would be ultra food blogger of me to make apple cider from scratch, but I have three papers to write this semester and no time to put forth “from scratch” effort, so Trader Joe’s apple cider will have to do.
And of course, for an extra hit of warmth I add a touch of alcohol. My favorite apple cider add ins are Junior Johnson’s Apple Pie Moonshine and Black Velvet Toasted Caramel Whisky. Both add a subtle hint of flavor that blends well with the cider.
P.S. Black Velvet Toasted Caramel tastes great with a Coke too.
* For the record, Black Velvet and Junior Johnson’s have no idea who I am. I just think the products are neat.
** Between Breakfast and Lunch does not advocate/encourage underage drinking.