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Quick Trip Report: Dukem, Cafe Asia, Pupatella, Lebanese Next to Pupatella

Try LaZeez (in bethesda), pretty good syrian/lebanese/med restaurant. Excellent falafel.


Tosca ... Tosca ... Tosca!

It doesn't have to be garish. The people that "keep" tables there make up for it.

It's good the way business lunches are good; nothing to write home about, in my opinion.
Their rabbit ragù is perhaps one of their more exciting things, alongside, maybe, the wild boar ragù.
I agree, however, the tiramisù is delightful.

Adorable quote from their site:

"The glory of Italian cooking is fresh ingredients, served at their peak and handled in a way that flatters, rather than masks, their personalities..."

Posto is better. Try it and tell me what you think.


Recs for dinner @ a place in DC that sources responsibly - like Founding Farmers but not

Then I'll take your word for it and probably skip it altogether. Life is too short for unexciting fish, or any other cuisine for that matter.


4 Days in DC

I agree. try Granville Moore's (1238 H Street, NE, (202) 399-2546) it's a gastro-pub. Not the ideal for kids though. nd they don't take reservations. Fine late-lunch place.

4 Days in DC

Try Marrakesh (617 New York Avenue, NW, (202) 393-9393). It's a fun place. The food is pretty good and the restaurant's been around for about 30 years. You eat with your hands from a communal plate (except the couscous which comes with spoons) and the seating is a la Marocain with round brass low tables, and kilim-covered benches. And they have a belly dancer. It could be fun with kids. They are by reservation only and plan on using their valet parking.
Let me know how it goes.

Recs for dinner @ a place in DC that sources responsibly - like Founding Farmers but not

If you haven't tried Churchkey / Birch & Barley at 1337 14th Street it's very good. Churchkey, the upstairs bar has a wide beer selection and can be a little rowdy. The ground floor hosts Birch & Barley, a delightful small-medium restaurant with an exciting--in my opinion--offering. Try the duck, if they still have it; it's extremely tender and with a crispy, almost sweet, "rind". I know that they're "committed" to organically and locally sourced foods, but "committed" in Washington means "best effort". Either way, it's great.

Estadio, also on 14th (1520 14th Street), is wholly organic--according to their waitstaff--and is also "committed" to locally sourced produce. It's Spanish tapas, and quite good; though I find tapas dangerous: their small appearance can mask an otherwise heavy mean.

You might be interested in Farmers and Fish (Georgetown Waterfront, 3000 K Street, Natl. Harbour) which is the sister restaurant of Founding Farmers. The location used to be Agraria Restaurant whose cuisine was snooty without realizing that it wasn't all that good (cod was served in tiny bits in a mini fry-immerser with red-checked paper, organic wine is often quite good, but they hosted a collection representing the worse as though the only qualification was to be undrinkable and weedy) and their decor rivalled a hotel lobby or a Lufthansa Business Class Lounge: over-lit, Scandinavian-looking furniture, and laminate wood floors in their "lounge" that only lacked free-wifi to make it a Holiday Inn.
Haven't been to Farmers and Fish, but I hear good things. I'm not the biggest fan of the waterfront; it's fun and all that, but it's a mess on the weekends.

Good luck. And let me know how it goes, wherever you go.

Founding Farmers
1924 Pennsylvania Ave. NW, Washington, DC 20006

Holiday Inn
2004 Greenspring Dr, Lutherville Timonium, MD 21093

Bar Pilar

Haha, okay I concede I may have gone slightly overboard in being so complimentary. No, I'm not related to anyone vis-à-vis Bar Pilar. I live nearby and I go there often. I like restaurants being honest as far as their "culinary narrative" is concerned; Bar Pilar delivers what it promises--very few do.
I just rediscovered chowhound and I'm having a field-day. Apologies if I seem partial.


Bar Pilar
1833 14th St NW, Washington, DC 20009

Bar Pilar

They way food is paired with other foods impacts flavour; more quintessential examples include creations by Heston Blumenthal (of The Fat Duck in the UK) in his use of dry ice to 'magnify' flavours, or the pairing of white chocolate with caviar. Foodpairing is a semi-scientific (by semi-scientific, I mean that it is based on scientific evidence though not limited to those who are 'scientists' strictly) study of complementary flavours and their interaction. For example, in my opinion, the way the morcilla sausage at Bar Pilar was accompanied, I believe I remember, by a semi-sweet offering enhances the subtle and sometimes delicate undertones that are often oferlooked in a blood-sausage because of the tendency to over-spice and over-complicate them. The duck confit is paired with dijon mustard, yet instead of the dijon masking the duck, or the gaminess of the duck clashing with the mustard until it is vanquished, both flavours are present and enhance the depth of each especially in consideration of the duck's salt--which goes well with the dijon that 'cuts' the weight of the ducks fat. If you've had the pork, that is a good example; (it's texture is brilliant) the lightly seasoned pork is deftly accompanied by garlic that for any other dish might be too much but with the pork porks remarkably well in a manner complementary.

Perhaps I have muddled the foodpairing issue for you more that I had intended; my apologies if that is the case...did that make sense?

Bar Pilar
1833 14th St NW, Washington, DC 20009

Bar Pilar

I give Bar Pilar five stars. Or, correction, Bar Pilar gives credence to the starring system altogether.
Justin, the chef, is a brilliant artist, a talented foodpairing scientist, and an impeccable chef who has an admirable sense of aesthetic, and formidable good taste.

I have tried arguably every restaurant in Washington (save for Old Europe, just not what I ever want to eat) from Michel Richard's Citronelle, to Amsterdam Falafelshop, and from The Prime Rib, to JPauls, to 1776 and 701 Pennsylvania, and Bar Pilar makes them all pale in comparison, with, perhaps the exception of Citronelle with which it may be on-par, if not slightly better and vastly more interesting.
I've been to Bar Pilar about seven times--I live nearby--and every time: bravo.

3000 M Street NW, Washington, DC 20007

Bar Pilar
1833 14th St NW, Washington, DC 20009

Prime Rib
2020 K Street, NW, Washington, DC 20006

Old Europe
2434 Wisconsin Ave NW, Washington, DC 20007

Capital Meats?

You know, when anyone knocks on my door trying to sell meat I find it suspicious. Perhaps your experience was better. I kid, but I looked at their site and they give little reason why one ought to order from them over going to, say, WholeFoods, or, even--considering their site's Manly-Man aesthetic--Giant.

I only order meats from D'Artagnan, or have Dean and Deluca order for me (or Ely's Meats at the DC Farmer's Market) when I need something uncommon like quail, foie gras, or Wild Boar--as someone else was looking for on another thread.

I guess they're worth a try, but they're neither cheap nor particularly appetizing.

Let us know how they are if you do try them out.

Good luck,


Where can I buy wild boar in DC?

Good luck! Let me know how it goes.
What's the dinner party menu?
I'm hosting one on Wednesday and I'm facing a similar problem with sodium alginate (for spherification) and fresh quail--alas, I'll use frozen, it isn't quail season.


Looking for Sodium Alginate in Washington, DC.

I'm hosting a ten course dinner party soon, as I do relatively often for my unofficial 'dinner club' of friends. I wanted to make 'caviar' a la spherification, and realised that short of ordering it online--dinner party is wednesday--I didn't know where to get it in DC. It's not a big deal if I can't get any as the menu is set without it, but I figured I ought to be a tad exotic this time 'round.

Where can I buy wild boar in DC?


I've researched the same thing. I host a dinner club of sorts on occasion and I had been looking for Wild Boar to smoke. Alas, while you may on the rare occasion find Wild Boar in Washington--and on those rare occasions at the DC Farmers Market near Gallaudet University only or Dean and Deluca in Georgetown--it is frozen. I've looked into the distributors and they are either retail-only wholesalers, or D'Artagnan. Ely's Meats at the DC Farmers Market (which has a great variety from organic duck, to tripe, to rabbit, to quail, in addition to the common stocks, can special order.

I suggest that if you have the time order from D'Artagnan as their prices, whilst high, are not prohibitive and their quality is capital; anywhere else is most likely going to charge far more as they've ordered it, then marked it up.


DC Farmers Market:
1309 5th Street, NE, Washington, DC

Ely's Meats
1309 5th Street, NE, Washington, DC
Booth # 3 (202) 544-5143

Dean & Deluca
3276 M Street, NW (Georgetown), Washington, DC

I also highly recommend ethe El Grande Supermercado in Springfield, VA. It is the Willy Wonka store of all grocers, it is the mother of all gourmet purveyors. They have everything from preserved duck eggs, to pints of beef blood, to live fish, seafood you didn't know existed, mutton tongue, and black-boned hens. Excellent selection of sausages, including the rare and delicious Spanish-style fresh morcilla black-pudding sausage.

El Grande:
6901 Hechinger Drive, Springfield, VA 22151

What do you need the Wild Boar for? What are your intentions with it?