a

anit's Profile

Title Last Reply

Best sashimi restaurant recommendation

Update: We went to Kappo Tamura since we had a reservation and it was too late to line up for Shiro's by the time we finished sightseeing. We had a great meal! We were able to sit at the counter in front of Chef Taichi. He was super responsive to our questions and requests. We enjoyed trying the sustainable fish varieties, most of which you don't find on a lot of menus. Service was great and I appreciated that it wasn't too stuffy. Thanks everyone!

Aug 15, 2014
anit in Greater Seattle

Best sashimi restaurant recommendation

Thanks to you both!
We're always a little worried that some restaurants aren't very accommodating of requests/substitutions. Sounds like these two places would work. I made a reservation for the counter at Sushi Kappo Tamura and we'll try to line up for Shiro's, depending on if we can get there in time :)

Jun 25, 2014
anit in Greater Seattle

Best sashimi restaurant recommendation

Hello! I'm visiting Seattle in late July for the first time and we're looking for recommendation for the best place to have sashimi. The big problem is that I read the experience at some of these joints depend on whether you do the omakase, sit at the sushi bar vs. a table, etc. My partner has a very strict medical diet and can't eat most things (can't eat seaweed or rice), so usually we can't do tasting menus or let the chefs just choose. This restricts him to just eating sashimi - which we are very happy with if it's super fresh and delicious. I also do not eat rolls but love nigiri.

I'm wondering which would be the best, solid place to go, where they focus on the fish quality. It doesn't need to be fancy or creative, but we are also willing to splurge.

Thanks so much in advance!

Jun 24, 2014
anit in Greater Seattle

homemade yogurt

I was making yogurt today but accidentally boiled the milk instead of just bringing it to 185F. Can I still use the milk for yogurt? Would be such a shame to waste it.
Thnaks!

Jan 01, 2012
anit in Home Cooking

Service biases against non-drinkers?

Interesting. I thought the order of events goes: people who get better service will tip more.

Re: below, yes I did mean that minimal level of service was lacking.
I agree, yikes indeed.

Jan 01, 2012
anit in Not About Food

Service biases against non-drinkers?

The fact that this is what service has come to these days and the fact that customers put up with it - well maybe it is what it is - but it doesn't make it right. Restaurants should act like restaurants, if alcohol is so important to their profit margin that those customers imbibing are the only ones they care about, maybe they should rethink their business model. I believe it is called a bar.

Dec 21, 2011
anit in Not About Food

Service biases against non-drinkers?

Well put. My sentiments exactly. Maybe these restaurants should say upfront, if you spend $500 you deserve our highest of service. If you spend $250 you'll only get something half-assed, so don't bother coming here to just eat food. You better believe I won't go. They should appreciate all their good customers and treat them accordingly.

Dec 21, 2011
anit in Not About Food

Service biases against non-drinkers?

If I "get what I pay for" then I should get equal service. I am still paying to eat the food at the restaurant and the 20% tip I pay is to cover the service for the food and dining portion of the visit. The 20% tip you pay on alcohol is for the service of bringing you glasses, filling your glasses, etc. I don't think this portion should trump the other. It is a shame they judge you out based on what you eat. It is like saying you deserve better treatment better if you order a $35 entree vs. a $30 entree. You are still a paying customer and service is still provided with your meal. I never expect anyone to provide anything "out of the goodness out their heart" -- I completely know it is a business transaction, they are not my friends nor am I eating at mom's house.

You said, "In effect you're expecting the same level of service for a much lower price." I disagree. The price for good service is 20% no matter what you order - so I am paying the same rate as everyone else. So I do believe I deserve the same level of service. Obviously I need less visits to the table to refill wine glasses etc., so I don't expect the same exact number of visits but as a diner, I shouldn't be written off completely.

I am just saying it's a bit sad that it has come down to this. I shouldn't have to convince the waiter that I am not going to cause trouble, not going to be fussy, will tip them 20%, eat my food and leave promptly after and in general be a good customer even though I do not drink. Wouldn't it be nice if everyone tells their waiter ahead of time how they as a customer will behave and how the waiter should behave?

If it were something blatant like what cleobeach experienced, I would have no problem talking to the manager. Usually it is something subtle and unquantifiable about most of my experiences that make it difficult to report without say, being accused of "projecting."

Dec 21, 2011
anit in Not About Food

Service biases against non-drinkers?

I recently quit drinking and I have since had 3 negative experiences at separate places with waiter/esses that seemed pissed that I didn't order alcohol (I did order a soft drink or something similar each time). My dining companions usually also don't order alcohol if they drove into the city or also health reasons, so in each of these cases no alcohol was ordered at all at the table. First you can sort of see the disappointment in the waitresses' face - which I can understand, it is a big money maker, as I realize now that my checks have been way lower - but I do feel like service suffers too. I feel like once they know you won't order drinks they hardly come back to check on you (or at all) and the general sense that you get treated much better if you were drinking. I don't understand why you can't just go to a restaurant to eat and get what you want. I don't linger (not that the places were super crowded that and I was taking away other business) and once was during brunch -- I mean, sorry I have to be productive the rest of the day.

Am I relegated to eating at Chipotle from now on? Does anyone else get this too? Is there anything I can do (other than not going back to these places)?

Dec 19, 2011
anit in Not About Food

Aperol in DC proper?

Does anyone know where I can buy Aperol in DC? Thanks!

Large business group dinner near Dupont

Thanks! I think we'll go with Firefly.

Large business group dinner near Dupont

Hi all, I'm stumped for ideas -- could you please help? Looking for a place that could easily accommodate 16 for dinner within walking distance to Dupont Circle. It's a work dinner, so somewhere fairly nice, but not outrageously expensive (nonprofit paying). Called a few places but they either seem to require a private room or even ordering a week ahead of time...not going to work for this group. Any recs would be greatly appreciated.

Thanks in advance!

Great Wall Szechuan House, 1527 14th Street

I'm Chinese, so I certainly wasn't expecting American style Chinese food. I think my mom would be really disappointed in me if that was the case! However I am not that familiar with Sichuan food, but I guess it's just not for me. From my trips to China and my mom's cooking, I would disagree and say that Chinese food can be quite complex, and do incorporate salty, sweet, sour, albeit not cloyingly sweet as Americanized Chinese food is. Also, from my experiences in China and at home, rice is served at every meal. It's never combined in one dish but it is always served on the side. It is a staple, after all.

Anyway, thanks for the suggestion of getting bok choy. I didn't see it on the menu but I'll definitely try it sometime. I was also not a big fan of Joe's unfortunately so it probably looks like I should save my Chinese food cravings for when I go back to NY.

Pio Pio vs. El Pollo Rico

Hi demigodh,

Did you try the Pio Pio in Manhattan or in Jackson Heights in Queens? I grew up near the on in Queens and I've always heard it to be much better than the Manhattan one (never tried that one). Personally I like PP better than EPR as I think it's a much nicer setting, the full menu is nice and the green sauce is different (creamier).

Also I am positive the Pio Pio in VA is not affiliated with the ones in NY...so I am not sure people can really make a fair comparison without trying the ones up there in NY.

Great Wall Szechuan House, 1527 14th Street

I just tried Great Wall last night after months of wanting and to be honest, I was not too impressed. Was it good? Yes. Did my outlook on the world change? No (and yes I have had experiences that have done so :). I tried the ma la chicken with veg. It was basically a ton of chicken and a few bean sprouts. I guess I was expecting more. I thought the heat of the sauce was great, but way too oily. The container had about 1/2" of an oil pool on top. Is this normal for ma la? My main problem with it was that it just didn't have a lot of flavor. It was spicy (though to me not so numbingly so) but it seemed to lack the complexity I was expecting. Just hot and oily. All in all, I was a bit bored.

Are all the items similar or is it worth trying something else? For some reason I really want to like this place! Probably since my options in the area for takeout have been reduced (goodbye Dan the Man's, I'll miss you!)

rec for monday night

Thanks in advance -- I've been racking my brain to think of a great place to go on a Monday night for dinner for 4 or 5 people (past happy hour) -- somewhere relaxed but not a dive. Somewhere we can could talk and hear each other but not be a totally empty place. Doesn't have to be a foodie-type place but has decent, reliable food, moderately-priced. Monday night food or wine specials would be a huge plus. Anywhere in DC proper would be fine.

Weekend farm stay in area

Hi all, we'd like to take a weekend trip somewhere in the area in April (within 2 or 3 hours driving time) where we could visit and stay at a local working farm...ideally looking for something rustic, perhaps offers meals, big plus if they make cheese. Any ideas?
Thanks!!!

In search of Portuguese cheese

Does anyone know where I can get any in the DC area? In particular, I'm looking for Serra and Mistura Beira Rodao cheese. Thanks!

private chef in playa del carmen

We are staying at a condo in Playa Del Carmen for a few nights and would be interested in hiring a private chef for a day or two. I have heard that prices are pretty reasonable and considering we have a huge kitchen, we figured we should take advantage of it, without having to actually cook -- it's a vacation after all! And cooking for 8 people would be best left to a professional :)

I am having trouble finding a reputable chef/cook -- any recommendations? I know some rental agencies offer to send chefs, but I rather stick to someone I know will do a good job.

THANKS!

Jan 04, 2008
anit in Mexico

Portuguese cheese [Moved from Spain/Portugal board]

This is a long shot but can anyone help me...when I was traveling through Lagos, I walked by this man selling cheese off of his truck along the main street in Lagos. The cheese was made from a mix of cow and sheep's milk, really inexpensive...it had a tough yellow rind and inside was soft-medium texture, harder than brie but still very creamy. Does anyone have any idea what the name of this cheese is? As sketchy as it sounds, it was actually really great! Would love to be able to look for it in the states...thanks!

Dec 26, 2007
anit in Cheese

red velvet cake

I am seriously craving red velvet cake. Does anyone know where I can get any in DC. I don't have a car and probably won't venture too far from NW, so I realize this search might be futile. If anyone has any suggestions, please share! Thanks!