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Cock Fight

Thank you for this post.

Apr 11, 2015
Kurtis in Food Media & News

Anniversary Dinner in Brooklyn

Any updates on good current options for Anniversary/Bday dinner?

Apr 10, 2015
Kurtis in Outer Boroughs

Aromes in Hampden Baltimore

Hmm, that's not so good. For a table d'hôte (here no choice unless you are doing three course) I would expect every dish to sing. Personally I love trying vegetable options in a place like this as I wish to discover new and different well-composed vegetable plates often missing or regretful in most places. Vegetable options in their current menu online reads delicious. Have a resv here next week so will report back.

http://www.aromesrestaurant.com/menu....

Aromes in Hampden Baltimore

Would love to hear your report.

Annisa: Small and lovely, with gorgeous, sexy food...short review

and great somm too.

Apr 09, 2015
Kurtis in Manhattan

Aromes in Hampden Baltimore

Annisa: Small and lovely, with gorgeous, sexy food...short review

"All this and Betty Carter as part of the unobtrusive background music. Our new occasion restaurant."

Very much agree, and what I love here is that Annisa not only is a special occasion destination, it also feels like your neighborhood bistro as comfy as your favorite old pair of jeans; there are very few who can do both in a same setting without taking away from one another imo. That speaks volumes about their overall concept.

Apr 07, 2015
Kurtis in Manhattan

Thip Kao in DC - Report

Meal here made us want it to be paced so we can enjoy each dish with time and space; she can easily create a tasting menu of couple levels though this may not be her goal. Very much looking forward to trying other items on the menu.

As I continue exploring Lao food, I find gentle, balanced, and elegant side to Lao food very appealing vs very aggressive flavors and heat I love about Thai food. Not that Lao food does not have these flavors, but chef Seng's dishes allow me to appreciate both contrasts equally.

PS Smoked eggplant dish mentioned above is no longer a part of the menu. The server explained that it was similar to Awk (very very good, and in my mind it would be a different dish) and overlapped. My loss.

Aux Merveilleux de Fred – Heavenly Meringue Pastries

Not to say that they aren't delicious, and they are not heavy or dense by any measures except when compared. Saw the cramique too; lucky I don't live nearby...

Apr 07, 2015
Kurtis in Manhattan

Aux Merveilleux de Fred – Heavenly Meringue Pastries

How refreshing in the midst of hypes, newests, and lastests...

Apr 07, 2015
Kurtis in Manhattan

Thip Kao in DC - Report

Paid a long-overdue first visit here past weekend and had a great meal of you and other's favorites.

I really enjoyed the Som Pla again and difference here vs BG is that garlic is coarsely diced and mixed into the fish rather an sliced and served on top/side. I think I like this version better. The fish seemed more "fermented" than what I remember from BG.

Grilled sea bass in banana leaves was as good as I imagined with enough sauce and abundantly fragrant dill makes your hand busy grabbing more and more of the delicious sticky rice. I do have a soft spot for some of her fish dishes at BG which to me has more subtle flavors and less aggressive salt that balances the flavors of fish (this quite elegant dish I remember most is fermented fish that is cooked and plated with some sort of sauce and vegetables, garnished with Kaffir lime leaves and slivers of galangal, IIRC).

Kaing Som with pork ribs had great sourness with that cut through the fatty pork, and smoked chili gives nice depthed? heat. Laab Kai Tok indeed is a winner over other laabs I had at BG. Sai Oua shines here again.

We ordered few others and packed them back home. Nice friendly (fast) service. Saw chef Seng working the crowd at the bar. Fully packed dinner service on Sunday evening.

Help identify this chile sauce from Szechuan House in Towson/Lutherville

It is.

But unlike most others this place has few authentic stuff under "Light Fare Special" section of the menu including dongpo duck (not very good), Couple's sliced beef in chili sauce (not good, though seldom others are exceptional after tasting GG's version), and my favorite there garlic sprouts with pork sausage (this is a hit and miss, and hit when occasionally wok hay gets into the garlic sprouts). Their salt and pepper squid is serviceable too.

Good Banh Mi and Pho in Baltimore?

Yes, from central highlands and above, but most abundant and of varieties served were in central highlands.

Aux Merveilleux de Fred – Heavenly Meringue Pastries

I would love hear others weigh in, but I find clear differences between here and ones from Paris whose I find much lighter (almost feathery), less creamy/buttery, and not heavy/dense. I wonder why...

Mar 30, 2015
Kurtis in Manhattan

Dooby's Bread Club in Baltimore

Thanks for this write up. Not a fan of their food, but I will definitely give this a try.

Ouzo Bay - Baltimore

I was in Harbor East yesterday early evening and decided to try a few things here. Ordered two grilled items: Octopus and calamari. Neither were grilled to order, and octopus was soggy -it seems they may be keeping pre-cooked ones in a container of liquid/marinate. Calamari was quite overcooked. I think it was $25 for the octopus and half that for the calamari. Any better luck with other menu items here?

Help identify this chile sauce from Szechuan House in Towson/Lutherville

I don't know what it is called, but I have tasted this there and have wondered too. It definitely has flavors of doubanjiang - salty paste of fermented bean and spices - but then has chili and the oil mixed into it. Too salty for me to consume it generously with a dish, but quite tasty.

Good Banh Mi and Pho in Baltimore?

It's a rough void to fill especially returning from abroad, and impossible to find a poor replica at the source.

Good Banh Mi and Pho in Baltimore?

Very true that these herbs you mention are far more pungently fragrant and a bit different in VN. I was also referring to a dozen or more other varieties of shaved herbs that accompanies different types of pho (not sure if this is what the op was referring to):

http://chowhound.chow.com/topics/920339

I have yet to see these herbs served with pho outside of VN.

China Chilcano in DC- Report

From the general manager:

"We get our Hearts of Palm fresh from Hamakua Farms in Hawaii. We get a shipment flown in every week."

This is a good news as this dish is difficult to find even within Peru where comida de selva is the specialty of the restaurant.

Fork and Wrench or Sotto Sopra

I would choose F&W for being one of a kind though their menu can be a hit or miss, and more misses lately. It's always an enjoyable evening there with friendly owner and the staff. Knowledgeable bartender with short but decent wine list.

SS's food has always been good, but not exciting or outstanding; their pasta used to be my favorite in town until Pazo's southern Italian makeover. Both of their pastas are better than Cinghiale's imo.

Fork and Wrench or Sotto Sopra

Baltimore has been my home for the past three years and I love this city very much, but I am afraid I agree with WWD in regards to the dining scene; each category of cuisine and ethnic varieties I find much better quality options (and better price at times) in the cities that sandwich us.

Little Serow in DC – Report

From my experience, BG has two different versions of som pa; one is served as crumbled fermented fish with egg (I think it's some kind of fish egg but not sure) mixed into it, and the other is served sliced in the size of sashimi. They are my favorites as well.

China Chilcano in DC- Report

Thanks for the reports.

Has anyone tried their chonta under salad menu? Original version is with fresh hearts of palm shaved paper thin shown in this link, and nutty oily flavor with just a bit of salt, oil, and squeeze of lime is memorable: http://www.rpp.com.pe/2011-04-20-iqui...

Good Banh Mi and Pho in Baltimore?

In Baltimore I like Indochine the best which has more northern Pho flavors than Mekong Delta's.

http://chowhound.chow.com/topics/981211

But for the most part I am afraid you are looking for them in a wrong country less maybe San Jose if you are looking for that taste from VN. Those varieties of heavenly aromatic herbs have been impossible to find, non-existent in restaurants, and equally hard to forget...

Little Serow in DC – Report

This menu looks great, especially the cockles soup and fermented fish dish. Is this menu a recurring one? Their website is slim with info. I am more interested in going here looking at this menu.

Raw Fish: How do you like to eat them?

Would love to give this a try. As ceviche, poke seem to have evolved with fusion of Japanese influences. Wonder what it was like in original form...

Mar 10, 2015
Kurtis in General Topics

Raw Fish: How do you like to eat them?

This LA Times article on how crudo evolved in America:
http://www.latimes.com/style/la-fo-cr...

It was David Pasternack's/Batali Italian restaurant Esca in NYC where I've been enjoying crudos and above mentioned aged mackerel (or at least it seemed to me). Equally favored on CH for crudo in NYC is Michael White's Marea though I find Pasternack's versions much more to my liking - in their simplicity, superior quality ingredients, and consistency.

Mar 10, 2015
Kurtis in General Topics

Figs Mediterranean Cafe, Moroccan in Palisades - Report

My only opportunity for b'stilla was w/ chicken - a poor man's substitute for pigeon or squab, and still great. Seafood!?! That would require some delicate balance of temperature...

More to look forward to going there. If it is within 30 min of my reach I would be there daily for a week for sure to try things out.

Figs Mediterranean Cafe, Moroccan in Palisades - Report

This looks very promising Steve. Thanks for the report.

I am sure to try her harira soup and chicken tagine on the menu as the chef is from Marrakesh. I remember for years I was in search of good tagine while living in NYC without success - for some reason nearly all of tagines in the best of NYC's north African places were excessively sweet (not to mention poor quality mushy chicken). A dollop of harrisa mixed into harira works great on a chilly day too. Looking forward to the visit in near future.