Innovative Mezze & Excellent Service at Zaytinya

Nora here, again, taking over the blog for the weekend.

Today was a perfect day in DC. 80 degrees and a Sunday that feels like a Saturday because of the holiday on Monday.

We started the day off at church, and then headed downtown to watch the 25th annual Rolling Thunder ride in the District. They say an estimated 400,000 people rode in today's rally to honor those who have devoted their lives to protecting the country.

Before going to the mall to cheer on the bikers, we decided on Zaytina for brunch. Our afternoon at the  modern, Mediterranean restaurant, unarguably tops our top 100 restaurant experiences.

The unique menu with Turkish, Greek and Labanese influences was not only delicious, but our service was outstanding. We set out to share the small, mezze plates, and each found items on the menu that intrigued us. But to top it off, our server, Amy, brought several of Zaytina's highlights in addition to what we ordered. Proving yet again, that if you trust the restaurant staff, you will likely have a far greater experience than if you order on your own.

Our menu:

SOUJOUK PIDE
spicy soujouk sausage, Kasar cheese, 63° egg

PEYNIRLI PIDE
Turkish tomato sauce with cinnamon and oregano, covered in halloumi cheese

BEET SALATA
crimson and yellow beets, shaved fennel, upland cress, spiced walnuts

(Chef's treat) CRISPY BRUSSEL AFELIA
brussel sprouts, coriander seed, barberries, garlic yogurt

ALMOND TROUT
preserved lemon-kalamata olive tapenade, roasted garlic yogurt, parsley oil

KNISA LAMB T-BONES
grilled lamb t-bones, smoked yogurt, caper-dill saltsa

KOTOPOULO YOUVETSI
chicken, orzo, tomato, kefalograviera cheese

(Chef's treat) ARAYE
grilled ground lamb and tahini stuffed pita, garlic-yogurt

PATATA HARRA (Brunch Menu)
fried egg, loucaniko sausage, potato, cilantro, allepo pepper

MIMOSA
fresh orange juice, Eudald Massana Noya

For dessert:

TRADITIONAL TURKISH COFFEE
sade (unsweetened), orta skerli (semi-sweet)

(Chef's treat) ASHTA
traditional Lebanese-style French toast, bananas, orange blossom honey

GREEK YOGURT AND APRICOTS
mustcat soaked apricots, vanilla yogurt cream, apricot sorbet, pistachio powder

TURKISH COFFEE CHOCOLATE
warm chocolate cake, bittersweet chocolate flan, cardamom espuma, espresso syrup

Chef José Andrés and his ThinkFoodGroup have undeniably tranformed D.C.'s culinary scene. Today, Zaytinya maintained this reputation, proving that eating out should be more than a meal -- it should be an experience. Thanks to Amy, who was not only attentive, but also thoughtfully guided us through our entire experience! And thanks to the sous chef Dellian DiPrietro, who paid us a special visit.

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Ripple – Local. Seasonal. Sustainable.

Nora here, guest posting for mom. Friday night we kicked off the Memorial Day holiday weekend with a pre-show dinner at Ripple. My husband, Michael, had a show at 7:30 pm, so he couldn’t join us, and that also meant we had just under two hours to do the restaurant justice.

I’m a sucker for locally grown food and sustainability, so right off the bat, Ripple had my favor. Our family is also huge believers in trusting that the restaurant staff knows a thing or two about what items on the menu are true standouts. With our limited timeframe, we decided to ask our server for his recommendations.

      

Thanks to the seasonal influence, the menu changes daily, and Friday’s menu was absolute perfection.

We started our meal off with cheese and charcuterie. Three of each and all handpicked by our server. The sampling included chevre, cheddar, winnimere, prosciutto, pate and sulumi.

Then, for our second course we each had a salad or soup:
– composed seasonal vegetable salad, goat yogurt, black cardamom
– red russian kale, anchovy dressing, smoked char, pickled potato, cous cous
– sorrel vichyssoise, smoked ricotta, apple, speck, lemon

For our main course, mom and dad went for small game, and I opted for fish:
– nettle-stuffed quail, corned tongue, fennel purée, ramps, panisse, radishes
– local rabbit with asparagus mousse and morels (Mom couldn't resist ordering 'rabbit')
– roasted halibut, prosciutto, pickled farro, fingerling potatoes, onion emulsion

Finally, for dessert we grabbed ice cream sandwiches from Ripple’s storefront market, Sugar Magnolia. Mom and I shared the more traditional Ripple Chocolate Chip Cookie with Vanilla Malt Ice Cream. And the always adventurous Dad had the Waffle Cookie with Maple Bacon Ice Cream; a unique experience but probably not something he would order again.

Named for the Grateful Dead song, Ripple was a perfect dinner to kick off a weekend of celebrating our country and the sacrifices that have been made along the way.

“Reach out your hand if your cup be empty,
If your cup is full may it be again,
Let it be known there is a fountain,
That was not made by the hands of men.”

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Locally Owned, Globally Cool Neopolitan Pizza

Today was one of those days, 70's music on the radio, clothes in the store a throwback to the 70's, and a sudden summer-like thunderstorm. Put me right in the mood for some pizza.

A native New Yorker, pizza has to be special to impress me. But I had heard this place, Pupatella had the best pizza. And without a doubt, it definitely does.

I remember riding my bike to a pizza place in Massapequa Park. I won't say what I paid for a slice and a soda or I may give my age away! But this was not a typical New York running with grease pizza but (shhh don't tell anyone I said this) it was actually better, it was real Italian Neapolitan pizza, cooked in a wood burning pizza oven. From the crust, to the fresh-uncooked tomatoes, to the buffalo mozzarella, every topping is incredible.

Another restaurant not on the top 100, but absolutely should be. I am confident I won't find another place that could possibly have pizza as good as Pupatella's. And I am sure you would agree.

Thanks Karyn and Eric for sharing a good old-fashioned pizza night!

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Eating Ethnic Ethiopian Food at the Ethiopic Restaurant

On a beautiful Thursday night, which also happens to be my favorite night of the week, we headed to a unique dining experience. My first time eating Ethiopian food, at Ethiopic Restaurant on H Street In DC.

"Dining in Ethiopia is characterized by the ritual of breaking "injera" and sharing food from a common plate, signifying the bonds of loyalty and friendship."

Weyne, our Ethiopian server, was so kind to us newbies to Ethiopian food!

Asa Tibs fried croaker fish marinated with fresh herbs & spices and served with lemon.  

Vegetarian Sampler II a sample of our 7 vegetarian dishes: gomen, miser wot, fosolia, tikile gomen, kik aletcha, dinich wot, shimbra asa wot. 

See the rolls of injera in the top right, you unroll them, tear into pieces and dig into the food on the plate. Weyne took the time to explain how injera is made, and it is such a labor of love!

Ethiopic Signature Tibs tender boneless leg of lamb marinated & sauteed with red onions, garlic, jalapeno pepper, fresh tomato, rose- mary, herbs & spices served sizzlinghot. 

Ethiopian Spice tea 
Ethiopian Baklava

Some restaurants are great food, some have great service, and then there will be those dining experience that are out of the box in a multitude of ways. We ate without utensils, using the injera as a utensil. The food was colorful and full of flavor. The atmosphere was lively.

It was a delightful experience and a great way to spend my favorite night of the week with friends who enjoy great food experiences!

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Looking for companions for dinner Thursday night

Anyone up to join us Thursday, May 10th about 7:00 pm at one of the following places?

Take your pick and let me know.

Post a comment, message me, email me, call me, text me.. and it we will make it a date :)

Four Sisters (Vietnamese)-Falls Church
Mala Tang (Sichuan Hot Pot)-Arlington
Present  (Vietnamese)-Falls Church "Enjoy the present, enjoy your life"

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Birthday Celebration at The Restaurant at Patowmack Farm

View from the restaurant

This restaurant was such a treat, it was not on the top 100 but if you are looking for quality food in a great location it is worth the trip from the DC area. The view of the Potomac was beautiful. The Restaurant at Patowmack Farm was in the top 100 in 2010.

Today was a day for celebrating our daughter's birthday, her husband picked the perfect place!
...local, organic, seasonal food!

My choice was the  Asparagus Risotto/button mushroom, black truffle, pecorino cheese

For dessert we shared a spice cake, homemade donuts with rhubarb cream filling and a delicious chocolate torte.

We are loving the journey through the list of great restaurants, the people we get to share meals with, the servers who are so helpful with suggestions and interesting tidbits about the restaurant and foods. Today was extra special because it is not everyday you get to share a meal with the people you love for a celebration at a spectacular location. 

Happy Birthday Nora

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If it was good enough for the President, it's good enough for us!

Tasty Tuesday, OK, so tonight, Karyn, our newest family member, treated us to a meal bursting with big flavors, great conversation, and more memories!! Thanks Karyn. We headed to Vermillion on King Street in Old Town. President Obama and the First Lady dined here on Valentine's Day. I guess he checked out the top 100 list in the Washingtonian!

We chose the tasting menu and it was definitely a perfect decision from start to end! Stenise, our server was right on with the descriptions and made the meal even that much more enjoyable.

TA S T I N G M E N U

Tonight’s tasting menu is a celebration
of the day’s finest market ingredients,
prepared by chef anthony chittum,
paired with wine selections

crispy soft shell crab

shaved baby vegetables, upland

cress & green goddess dressing

2011 elk cove

pinot gris

willamette valley, oregon

today’s atlantic fish

served with chef’s preperation

of market ingredients

2009 catena

chardonnay

mendoza, argentina

all natural beef flat iron

baked crespelle, baby spinach,

maitake mushroom & truffle jus

2008 celler cecilio “billo”

grenache blend

priorat, spain

vanilla cheesecake

pecan granola, sherry gastrique

& local rhubarb 2 ways

2006 linden vineyards

late harvest vidal blanc

linden, virginia

 





On Tuesday and Wednesday evenings Vermilion has a Farm Table meal, at 6:30-for 2 to 6 people, 6-8 courses, really focusing on food from local farms. We are going to have to go back again for this, sounds great and the table is at the top of the stairs, really neat location in the restaurant. If anyone wants to join us let us know!


Vermillion √

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