Buddy Clinton

Seriously, this is one beautiful piece. Kudos to tipster J. Swift for sending this to us!

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Food Review of Daikaya in Chinatown

A triumvirate of prominent DC restaurateurs has joined forces to create a Japanese restaurant unlikeany other in our area. Sushiko’s Daisuke Utagawa,

Marvin’s Yama Jewayni and Head Chef Katsuya Fukushima (who was one of the chefs who opened Minibar and served 15 years with Jose Andres’ Think Food Group) have partnered to bring you Daikaya. On the first floor is a thriving Sapporo-style ramen joint that has been packed full with diners on all three of my visits. Stacked on top of that is an izakaya restaurant serving unique and innovative dishes with a hot-spot bar scene.

I am quickly approaching “regular status” at Daikaya’s ramen kitchen. What they serve is light years away from the freeze dried ramen you ate as a poor college student. They take great care in creating a perfectly balance bowl for each customer. The end result is a delicious and satisfying meal all in itself. The noodles are specially made in Sapporo, Japan to the chef’s specifications and aged before they are shipped to the restaurant. There are four types of soup stock to choose from, including a vegan option. I usually go for Shoyu stock which uses a “dark rich soy sauce”. My favorite part is the nitamago, which is a soft boiled egg that they have marinated in soy and ramen stock. It melts in your mouth when you eat it. You can also order add-ons like braised pork belly. Be warned. This soup is very, very addictive.

On my most recent visit I went upstairs and tried the newly opened izakaya restaurant. The lighting was dim and the décor was exotic and luxurious. The bar dominated the room and the bottles of sake and liquor seemed to glow in the background. Me and a buddy of mine were greeted by friendly and exceedingly skilled bartenders and were offered Japanese magazines. I was a bit confused at first as I don’t read a lick of Japanese, but I quickly came to find that menu was stapled a few pages deep into the magazine. It was broken into categories such as grilled dishes and fried dishes… but I was very intrigued by a section dedicated to “Unique Dishes”. Knowing Chef Fukushima background with Minibar I quickly gravitated to this section.

I started off with a cocktail and my buddy Mark Bryan, who is our resident beer expert, dove into some unique Japanese beers. You can read his review of Daikaya’s beer selection here. The cocktail I tried was “Of Hearth and Home”. It’s a concoction of Redemption Rye, and several other components – one of them being Zucca (which is a bitter sweet liqueur made from rhubarb). The bartender set an ashtray on the bar and lit a star anise seed ablaze before dropping it in the drink. The drink was well balanced and delicious. I tried a few cocktails through the course of the meal and was impressed with what they created.

Of Hearth and Home drink

We started the meal off with the Cucumber Salad. It was well seasoned with a layer of garlic chips, ground sesame seeds and chili threads. The crunchy cucumber slices rest in thin puddle of rayu (hot chili infused sesame oil) and soy vinaigrette. It is a light and refreshing dish.

Cucumber Salad

Next the server produced an earthenware bowl with pungent cloves of Fried Garlic. The outside had a crispy texture while the inside was soft, almost molten. There is an interesting cooking process behind this dish. The cloves are first confit with scallions and then removed from the oil and frozen. The next step is to take the frozen cloves, dust them with potato starch and then deep fry them. Finally they are garnished with thin slices of pickled garlic and accompanied by a smaller bowl of bright and salty kimchee-miso. It is listed under the “Unique Dishes” section on the menu. It was so good we ordered a second helping of it.

Fried Garlic

The blistered Shishito peppers came out with a nice char on them and a thin coating of gouda cheese. I was skeptical at first but the combination made sense because roughly one in every eight Shishito pepper packs a load of heat. The protein in the cheese bonds to the pepper’s oil and cools your tongue. It was served with a lemon wedge coated with Togarashi, which is a Japanese condiment often served with izakaya dishes.

Shishito peppers

I’m a huge oyster fan and I loved Daikaya’s take on Grilled Oysters. The oysters were basically served raw, but they were grilled just enough to warm them and make the shell pop open – just like they do in low country oyster roasts. The kitchen introduces some sake as well as “oyster salt” into the shell to mix with the oyster’s natural liquor. When it is served you simply pop off the top shell and slurp down the warm, velvety, briny oyster. Absolutely delicious!

Ramen

Grilled Oysters

Daikaya is great spot to have a satisfying bowl of ramen, sample some innovative izakaya or knock back some tasty beers and drinks. It is located at 705 6th Street NW directly behind the Verizon Center.

Ramen

Happy eating!

As the weather is getting warmer, many are coming outsidein hopes to get in shape for the summer. We thought we’d ask frequent runner Kenny Ames, who recently finished Monday’s Boston Marathon, to give us his best running paths in DC.

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Best Running Paths in DC

With many people joining the running community to run in support of Boston, it is fitting to review some of the routes DC offers. I have run an estimated 20,000 miles in almost nine years of running, most of them on the streets, trails, and paths right here in the Greater Washington area through heat and cold and all forms of precipitation. Here are my favorite routes:

Best trail: C&O Canal

Website: http://www.nps.gov/choh/index.htm

Photo credit: http://georgetown.patch.com/

With its entrance tucked underneath the Key Bridge, this flat path follows the Potomac River for miles into Maryland and beyond. It is perfect for beginners as there are bathrooms and water fountains just a few miles down at Fletcher’s Boathouse, a good turnaround point for those only looking for a short run. The trail draws many of the area’s runners so it can get crowded. There are fewer bicyclists on the C&O since it is a dirt path and road bikes tend to stay clear, preferring the paved Capitol Crescent, which it intersects at Fletcher’s.

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Best route for a negative split: Capital Crescent Trail

Website: http://www.cctrail.org

Photo credit: gogobot.com

If you start at its base at the Key Bridge, this paved path makes a crescent-shaped arch from Georgetown into Bethesda and Silver Spring. It rises in elevation as you leave DC so by turning around, you will be running downhill allowing for a faster second half of your run. This is another popular trail that runners and bicyclists share with walkers and skaters that enjoy the sights as it curves through woods, passes homes, and through downtown Bethesda. There are a few water fountains for thirsty runners.

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Best “DC” route: The National Mall

Website: http://www.nps.gov/nr/travel/wash/dc70.htm

Photo Credit: sponsorthefool

We’re in DC for a reason, so take advantage of the history and beauty by running along the National Mall. Arguably the heart of DC, this stretch is perfect for the Congressional staffer looking for a quick lunchtime run. The route can be trimmed as short or as long as you like – the ambitious runner can run a large loop encompassing RFK, the Capitol, the Lincoln, and the Memorial Bridge and Arlington Cemetery. The downside is that there are busy cross streets that are dangerous to cross against the light and it can get congested with tourists, softball, kickball, rallies, and festivals. But, there is a reason many races incorporate parts of the Mall, which makes running in our capital city so spectacular.

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Best route to go long: Mount Vernon Trail

Website: http://www.bikewashington.org/trails/vernon/

Photo credit: StickyBottleteam.com

Just over the river in Virginia, the Mount Vernon Trail is a scenic paved path that stretches from George Washington’s home in Virginia into Alexandria and connecting to Georgetown. The trail travels along the Potomac, passes the airport, winds in and out of Old Town, and rolls down to where George and Martha used to reside.

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Best route to run in circles: Hains Point

Website: http://dc.about.com/od/restaurant1/a/EastPotomacPk.htm

Photo credit: Examiner.com

The best part about Hains Point is that it juts out from DC and is bordered by the Potomac and Anacostia Rivers, making it seem that you are running off the end of the earth. With great views of the airport, the Wilson Bridge, and the DC landscape, it can be a simple run on a flat surface. Runners share the road with cars, bikes, walkers, skaters, and tourists, but it is worth the hassle. The wind can slow or speed up your run, depending on the day and direction. If you’re looking to run repeats or to just go short, this is a solid destination.

If you are looking for others to run with or for advice, consider checking out DC Road Runners Club, a chapter of the Road Runners Club of America. DCRRC has something for everyone from races to training programs to happy hours and group runs. DCRRC affords its members with a year-round calendar of running events that offer the opportunity for all to participate regardless of age, gender, or athletic ability.

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His view on the Boston Marathon

Kenny Ames running in the Boston Marathon

Last Monday, I finished my 2nd Boston Marathon, 22nd marathon overall spanning 13 different states, and 100th race of any distance. It was an experience unlike any and my emotions ranged from excitement and anxiety to disappointment and pain to elation and then to sheer terror, guilt, sadness, and melancholy. If you want to read my thoughts and race recap of the Boston incident, visit brooklandrunner.blogspot.com and follow @BrooklandRunner and tumblr.com/blog/brooklandrunner. Or feel free to email me directly at kames@fireside21.com.

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Kenny Ames, formerly a Congressional staffer, serves as Director of Outreach for Fireside21. He resides in Brookland with his girlfriend and can be found running with his dog, @RunningSpaniel.

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Review of Penn Quarter Sports Tavern

I wanted to go somewhere that I’d never been for my second review, so when a group of new friends asked me to join them at Penn Quarter Sports Tavern recently, I was thrilled.

If you were Napoleon Dynamite’s uncle Rico, you could probably toss a pigskin from DC’s #1 rated sports bar and hit the U.S. Capital. Penn Quarter Sports Tavern is nestled near the corner of 7th Street and Indiana, which is just 3 blocks from the Verizon Center and right across from the Archives Metro station.

photo credit: yelp.com

Atmosphere and Service: The tavern is definitely a sports bar, boasting 30 HDTVs with every sports package available. The interior is small but comfortably spaced, and the clientele around me ranged from politicos in suits to the uber-casual. Classic rock can be heard over the Tavern’s speaker system, but they turn off the Queensryche and the Skynard whenever a big game is being played. I was informed that while the bar never hosts live music, they live and die Redskins and the speaker system will hold its own against even the largest crowd of DC sports fans.

I wasn’t aware that the bar had two levels when I first walked in, so I took a seat at the downstairs bar next to the Tavern’s open kitchen. The bartender immediately introduced himself and shook my hand. I would soon come to learn that this was the level of service that I would continue to see during my visit, very friendly and very attentive. I ordered a bourbon in addition to my pint of beer, and the glass was filled to the brim. That was nice to see in a city where many restaurants use a measuring device on their liquor to make you feel as ripped off as possible. After chatting with the bartender a little, I settled my bill and he told me that I needed to check out their newly renovated upstairs.

The Downstairs Bar

Downstairs Bar.

I definitely preferred the second floor to the dimly lit downstairs, but both had great bartenders and very friendly service. Both bars have the same tap selection, but the upper level appeared to have a wider choice of distilled beverages. The upstairs also serves each of the beers in their appropriate glasses, which is something that craft beer drinkers recognize. During the time I visited, the upper level was hosting a private happy hour in the area away from the bar, complete with a food setup. I’d totally recommend the tavern’s upstairs area if you and your friends want a low key place to get together. You can contact them at info@pennquartertavern.com to reserve space for a private event.

The Upstairs Bar

Oh, I should definitely mention the outside seating area as well, since it’s the only place for blocks that currently has one. Outdoor seating is always a plus in my book, and the area was enclosed with space heaters for the winter. It was very comfortable despite the cold weather that day, and a great escape for patrons that don’t want to stare at sports while they’re hanging out.

Value: It’s a bar in DC, so I didn’t expect the drinks to be cheap. The beers were reasonable though, ranging from $4-$6 for pints, $5-$7 for a 23oz glass, and pitchers from $14-$18. I paid top dollar for my top shelf drink, but the great pour made up for it. Oh, I’d be remiss if I also didn’t mention the “Bucket Special” that runs all day every day. If you buy five beers you get one free…not to encourage binge drinking or anything. After 7pm the tavern also offers ½ off a rotating featured food menu item. Overall the value is very good.

Overall: Ok, in terms of the beer selection, Penn Quarter Sports Tavern is not a worthwhile trip for a craft beer seeker. While there is one rotational tap that changes every few weeks, the rest of the beer menu only features the usual suspects.

While their current beer selection isn’t at all exciting, I was informed by the manager that Penn Quarter Sports Tavern is looking to bring in some more craft beer choices in the near future, including something from a local DC brewery! I’m looking forward to that, but in the meantime I’ll probably be drinking something other than beer if I make it back to the Tavern anytime soon. Penn Quarter Sports Tavern is a great place to watch sports, but it’s also a really great place to go if you’re in the mood to just relax and kick back with your friends in a very friendly, very casual, and very laid back setting.

Till next time, stay thirsty DC.

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Fuego Cocina y Tequileria Review

The Passion Food Hospitality restaurant group has done it again with their latest restaurant concept Fuego Cocina y Tequileria, which literally means “fire kitchen and tequila bar” in Spanish. The restaurant serves authentic and vibrant Mexican flavors in their refined, yet bold flavored dishes. Executive Cuisine Alfredo Solis, who hails from Mexico City, is not shy with spices.

The meal started with Ceviche de Pescado. Fresh cubes of lime cured tilapia were speckled with a fine dice of red onion and habanero. It was a delicious balance of heat and citrusy that complimented the freshness of the fish. It made me long to be sitting on a beach and enjoying the dish with a nice salty margarita. Speaking of margarita’s the restaurant makes delicious variations of the old classic, such as the Mala Suerte which uses a habanero infused tequila and fresh grapefruit as well as lime juice. They also pride themselves as first rate Tequileria with over 100 varieties of tequila. You might find yourself enjoying a pour of an oaky, yet smooth El Tesoro Extra Anejo or the excellent (and quite unique) “Alien” blanco. The very knowledgeable bartenders can help guide you in choosing a tequila flight, letting you sip your way through a few expressions of this complex and diverse spirit. It is a hot spot and Fuego is quickly becoming one of my new favorite bar scenes in Clarendon.

Ceviche de Pescado

The next plate was Flautas de Pato. It came out lighter than expected and a bit more refined than I have had at some other restaurants. My colleague noted that they were not hard fried, and almost had the texture of a soft wonton. The duck confit that was contained within was rich, and I detected a hint of cinnamon in the flavor. It was served with a wonderful Mole Negro that was complex in flavor. I highly recommend you try this dish on your visit.

Flautas de Pato

The tacos are made with authentic corn tortillas and are overflowing with well-seasoned and juicy meat. They come out two per order and you can easily make meal out of them alone. We tried a few varieties. I can’t resist a good Lengua Taco (beef tongue). Fuego’s was well braised and perfectly tender. The Al Pastor was made from spit roasted pork and came with a bright and citrusy/spicy pineapple serrano salsa. Three salsa are served with the tacos and vary in terms of flavor and heat. Upon request you can order some ghost pepper salsa as well… but tread lightly with this one. Ghost peppers make habaneros taste like a bell pepper.

For the last entrée I had the Enchiladas de Marisco. The enchiladas were generously stuffed with a seafood trifecta of shrimp, crab and lobster meat. They were smothered in a flavorful, slightly smoky chili de arbol salsa. They were some of the most luxurious and satisfying enchiladas I have ever had. The meal was excellent, the servers friendly and quick to explain the nuances of the menu, the bar was hopping, and the tequila selection is diverse and impressive. I think the Passion Food Hospitality guys knocked this one out of the park.

Enchiladas de Marisco

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