Author: tango449

Philadelphia Tavern’s Cheesesteak Sandwich

/ tango449

9413 Main St.
Manassas, VA 20110
703-393-1776
http://www.thephiladelphiatavern.com/

American | $

DSC_0002

Located in downtown Manassas the Philadelphia Tavern is a local favorite.

DSC_0014

References to Philadelphia are throughout the bar.

DSC_0008

From the Mason-Dixon line south tea is sweet.

DSC_0010

Philadelphia Tavern is where you go in Northern Virginia for an authentic Philly Cheesesteak Sandwich. Served on a hoagie roll shipped from the famous Amoroso Bakery in Philadelphia. These are as good as they get outside of the Philadelphia city limits. They offer 4 variations of the classic sandwich and give you choice of cheese including Cheese Wiz.

DSC_0012

For my sandwich I chose the Pizza Cheesesteak which adds grilled pepperoni to the classic. The steak is so flavorful if it weren’t for the saltiness of the pepperoni you might miss it on the sandwich. Served on a 12” roll, most people could split one if they can agree on a sandwich.

DSC_0020

Traveling on Center St. in Manassas Philadelphia Tavern is in the first block after turning right on Main St. Look for the Liberty Bell. Parking can be a challenge at lunch time and the bar can get busy during the week. We stopped by on a Saturday afternoon and had no problem finding a seat.

Walker’s Grille Spring Menu

/ tango449

6909 Metro Park Drive
Alexandria, VA 22310
703-922-6200
http://walkersgrille.com/

American | $$

DSC_0068

DSC_0023

Chef Duane Keller has created a wonderful Spring menu at Walker’s Grille. Chef Keller creates complex flavor profiles using a combination of farm fresh locally sourced vegetables and high quality meats. Flavors are rich and blend perfectly.

DSC_0062

There is plenty of outdoor seating with large fans for those warm summer nights.

DSC_0027

The seating is comfortable, not the kind you sink into because it hasn’t been replaced in 20 years.

DSC_0034

Bread is fresh and warm when it comes to the table.

DSC_0035

The Chicken Empanadas with Avocado Puree and Tomato Salsa are incredible. The Avocado Puree is the perfect complement to the chicken.

DSC_0041

DSC_0042

For my entrée I chose the Prosciutto Wrapped “day boat” Scallops on Roasted Creamed Corn. The thin prosciutto elevates the flavor above the standard bacon wrapped scallop without the chunky texture of bacon. The light cooking of the prosciutto with the scallop brings out the aroma for the perfect combination. The scallops are paired with a medley of Fingerling Potatoes and Asparagus Hash.

DSC_0048

My wife had the Veal Shank over Pasta with a Mushroom Spinach Cream Sauce topped with Shaved Parmesan. The veal was cooked flawlessly, easily coming off the bone. The Cavatappi pasta is lightly coated in the cream sauce and a nice counterpart to the mild taste of the veal.

DSC_0058

We took the waiter’s suggestion and ordered the Warm Apple Fritters for dessert. These fritters are twice the size of most. This is the best apple fritter I have had. The sugar coated donut around the warm al dente apple slices was unbelievable. It was a hard choice between the fritters and the Peanut Butter Chocolate Pate but I am glad we got the fritters.

Chef Keller has done a masterful job creating this new spring menu. I can’t wait to go back and try more dishes. The service is always first class and even when busy the noise level is not deafening. Walker’s Grille has a 4½-star rating on OpenTable. Make your reservations now before all the Apple Fritters are gone.

.

Mrs. B’s Recipes–Fried Oreos

/ tango449

20160409_120351

Last weekend I have the pleasure of attended the 16th Annual Virginia Fly Fishing & Wine Festival in Doswell, VA. Taking a break to find lunch I thought my eyes would bug out of my head when I saw the sign for Mrs. B’s Recipes saying Fried Oreos 4 for $5. I’m a sucker for anything Oreo and I had never tried fried Oreos.

20160409_120108 20160409_115844 20160409_120119

Fried Oreos are amazing! Each Oreo is surrounded by a wonderful cake batter that allows it to warm without melting. On my second day at the show I ordered the Waffle on a Stick. It was truly good and I was halfway finished when I realized I hadn’t taken a picture. Mrs. B’s isn’t a traditional food truck it is more of a kitchen trailer which is easy to spot. They can be found at many summer outdoor events throughout south central Virginia. If you see Mrs. B’s Recipes run don’t walk to the window and get your order in before they are all gone.

James Beard Award Finalists 2016

/ tango449 / 2 Comments

The final nominees for the 2016 James Beard Foundation Awards have been named. The awards for top chefs and restaurants will be given out in Chicago on May 2nd. Many links below take you to OpenTable.com so you can make reservations and start enjoying some amazing cuisine. Congratulations to the only nomine from our area Cindy Wolf Chef/Owner Charleston in Baltimore.

Best New Restaurant
Death & Taxes, Raleigh, North Carolina
Launderette, Austin, Texas
Shaya, New Orleans, Louisiana
Staplehouse, Atlanta, Georgia
Wildair, New York, New York

Outstanding Restaurant
Frasca Food and Wine, Boulder, Colorado
Highlands Bar & Grill, Birmingham, Alabama
The Spotted Pig, New York, New York

Outstanding Service
Blue Hill at Stone Barns, Pocantico Hills, New York
Eleven Madison Park, New York, New York
North Pond, Chicago, Illinois
Quince, San Francisco, California
Topolobampo, Chicago, Illinois

Outstanding Wine Program
Canlis, Seattle, Washington
FIG, Charleston, South Carolina
Sepia, Chicago, Illinois

Outstanding Chef
Donald Link, Herbsaint, New Orleans, Louisiana
Michael Solomonov, Zahav, Philadelphia, Pennsylvania
Michael Tusk, Quince, San Francisco, California
Sean Brock, McCrady’s, Charleston, South Carolina
Suzanne Goin, Lucques, West Hollywood, California

Rising Star of the Year
Alan Sternberg, Cerulean, Indianapolis, Indiana
Alex Bois, High Street on Market, Philadelphia, Pennsylvania
Daniela Soto-Innes, Cosme, New York, New York
Edward Sura, Perennial Virant, Chicago, Illinois
Grae Nonas, Olamaie, Austin, Texas

Outstanding Pastry Chef
Dahlia Narvarez, Osteria Mozza, Los Angeles, California
Dolester Miles, Highlands Bar and Grill, Birmingham, Alabama
Ghaya Oliveira, Daniel, New York, New York
Jennifer Yee, Lafayette, New York, New York
Maura Kilpatrick, Oleana, Cambridge, Massachusetts
Meg Galus, Boka, Chicago, Illinois
Maura Kilpatrick, Oleana, Cambridge, Massachusetts

Best Chef: Great Lakes
Abraham Conlon, Fat Rice, Chicago, Illinois
Andrew Zimmerman, Sepia, Chicago, Illinois
Curtis Duffy, Grace, Chicago, Illinois
Erling Wu-Bower, Nico Osteria, Chicago, Illinois
Lee Wolen, Boka, Chicago, Illinois

Best Chef: Mid-Atlantic
Cindy Wolf, Charleston, Baltimore, Maryland
Eli Kulp, Fork, Philadelphia, Pennsylvania
Greg Vernick, Vernick Food & Drink, Philadelphia, Pennsylvania
Rich Landau, Vedge, Philadelphia, Pennsylvania

Best Chef: Midwest
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, Minnesota
Paul Berglund, The Bachelor Farmer, Minneapolis, Minnesota

Best Chef: New York City
Anita Lo, Annisa
Jonathan Waxman, Barbuto
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone

Best Chef: Northeast
Barry Maiden, Hungry Mother, Cambridge, Massachusetts
Karen Akunowicz, Myers + Chang, Boston, Massachusetts
Susan Regis, Shepard, Cambridge, Massachusetts

Best Chef: Northwest
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, Oregon
Justin Woodward, Castagna, Portland, Oregon
Mike Easton, Il Corvo Pasta, Seattle, Washington
Rachel Yang and Seif Chirchi, Joule, Seattle, Washington
Renee Erickson, The Whale Wins, Seattle, Washington

Best Chef: South
Isaac Toups, Toups’ Meatery, New Orleans, Louisiana
Justin Devillier, La Petite Grocery, New Orleans, Louisiana
Slade Rushing, Brennan’s, New Orleans, Louisiana
Vishwesh Bhatt, Snackbar, Oxford, Mississippi

Best Chef: Southeast
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, Tennessee
Steven Satterfield, Miller Union, Atlanta, Georgia

Best Chef: Southwest
Alex Seidel, Fruition, Denver, Colorado
Martín Rios, Restaurant Martín, Santa Fe, New Mexico
Steve McHugh, Cured, San Antonio, Texas

Best Chef: West
Corey Lee, Benu, San Francisco, California
Dominique Crenn, Atelier Crenn, San Francisco, California
Jeremy Fox, Rustic Canyon  Wine Bar, Santa Monica, California
Jon Shook and Vinny Dotolo, Animal, Los Angeles, California
Matthew Accarrino, SPQR, San Francisco, California
Michael Cimarusti, Providence, Los Angeles, California

Tom & Suzie’s NY Bagel Deli Has A New Sandwich

/ tango449

9110 Devlin Rd #140
Bristow, VA 20136
571-758-3354
http://tsnybd.com/

Bagels | $

DSC_0032

Tom & Suzie’s has begun offering an awesome crab cake bagel sandwich with Boom Boom sauce.

DSC_0007

You can have any combination of the lettuce, tomato, and red onion standard order.

DSC_0014

They use ample lump crab with a nice ratio of regular and panko crumbs for texture and as a binder.

DSC_0017

I like how they have cut the center out of the bagel trimming it down so the bagel doesn’t overwhelm the sandwich. A full bagel with the crab cake would be too much for most people. With the sandwich made to order you have the choice of any fresh bagel.

DSC_0002

The Boom Boom sauce makes the sandwich. Often crab cake is served with traditional Tartar sauce. The Boom Boom sauce is a nice spicy aioli that sets the sandwich apart. They mix Dijon mustard and OLD BAY Seasoning into the crab cake so it comes with a little spice built in. I put all the sauce on my sandwich and came right to the edge of what I like. I recommend asking for the Boom Boom sauce on the side then drizzling it onto the sandwich as you go until you can gauge where it lands on your personal spice tolerance chart. But have some, it’s really is good.

The Inn at Little Washington

/ tango449 / 1 Comment

The Inn at Little Washington
309 Middle St.
Washington, VA 22747
(540) 675-3800
https://www.theinnatlittlewashington.com/

American | $$$$

I have been putting this post off for some time only because it is hard to find words to describe a dining experience at The Inn at Little Washington. We had been before on our 10th wedding anniversary and had a memorable time. Our plans to go again 15 years later for our 25th anniversary were delightfully interrupted when our dear friend Terry surprised us with a gift certificate for dinner. There was no waiting for our 25th to roll around, it was time to go again.

The most important thing to know about dinner at the Inn at Little Washington is that everything is perfect. From the reservationist to the valet a culture of excellence fills your visit. The food and service are extraordinary. No detail is over looked and any request is fulfilled by staff as if it were second nature. I am certain that if you asked for shaved buzzard beak instead of freshly grated parmesan the waiter would smile, disappear into the kitchen only to return moments later to say alas, buzzard beak is out of season.

The Inn at Little Washington is a special place for special occasions. It is not inexpensive, and for some it will be the most ever paid for a meal. Figure $475 for dinner and gratuity for 2 people with no drinks. It is worth the price. Ask for a tour of the kitchen. It is beautiful and remarkably well ordered. If you visit in the spring or summer take a walk through the gorgeous gardens day or night.

20150420_184725 copy

Cozy seating with an old world décor helps minimize the noise so you can actually have a conversation at dinner without shouting.

20150420_184157 copy

Cucumber wrapped fresh American Salmon Caviar starter from the chef.

20150420_185341 copy

Wonderful warm bread.

20150420_185638 copy

A Chive Gougere and a Shot of Asparagus Soup.

20150420_190514 copy

Chilled Maine Lobster Salad with Marinated Hawaiian Heart of Palm.

20150420_190612 copy

Sashimi of Yellowtail Dusted with Espelette.

20150420_192152 copy

Carpaccio of Herb-Crusted Baby Lamb Loin with Caesar Salad Ice Cream.

20150420_192242 copy

Chilled Veal Tongue with Pickled Root Vegetables and Horseradish Ice Cream.

20150420_193434 copy

Fricassee of Morels, Potato Gnocchi, and Virginia Country Ham with Asparagus Tips.

20150420_193533 copy

Miniature Filet of Antarctic Sea Bass with Lemon Vodka Sauce and Lilliputian Shrimp-Pork Dumplings.

20150420_194814 copy

Pork and Beans: Hickory Glazed Kurobuta Pork Jowl with Gigante Beans.

20150420_194931 copy

Huckleberry Marinated Squab Breast with a Crispy Potato Galette.

20150420_200921 copy

Veal Shenandoah: Local Prosciutto Wrapped Loin of Veal with Country Ham and Fontina Cheese Ravioli.

20150420_200949 copy

Another view of the Veal Shenandoah.

20150420_201050 copy

Parsley Crusted Loin of Jamison Farm’s Lamb with Spinach and Barley “Risotto.”

20150420_204236 copy

A small palate cleanser.

20150420_205029 copy

A Strawberry Rhubarb Crisp for my wife.

20150420_205154 copy

Silky smooth Chocolate Cake for me.

MOD Pizza Comes to Gainesville

/ tango449 / 2 Comments

MOD Pizza
13959 Promenade Commons St.
Gainesville, VA 20155
571-222-2088
http://modpizza.com/locations/gainesville/

Pizza | $

20151120_151505 copy

Seattle based MOD Pizza opened its first Virginia location in Gainesville last month with the second to follow in Ashburn. MOD stands for “made on demand” with a focus on allowing customers to choose from nearly 50 ingredients and toppings or select one of the 9 named combinations from the menu. Founded in Seattle in 2008 the company has begun a strong franchising push and now has 102 open or forthcoming locations nationwide.

20151120_151447 copy

Plenty of seating.

20151120_145759 copy

I chose the Mad Dog with Mozzarella, pepperoni, mild sausage, crumbled meatballs, and MOD red sauce.

20151120_145938 copy

The sausage had a nice light sweet flavor.

20151120_150527 copy

My 4 slice personal pie was ready in just a few minutes and piping hot from the oven. I could see the super thin crust allows the pizza to cook quickly. The pizza was done perfectly with just a hint of char on the ultra-thin edges. The pizza had a great taste driven mostly by the choice of toppings. With thin crust pizza, and especially one as thin as this, it becomes less about the dough and more about it being just a holder for the toppings. Choose wisely!

This is an assembly line process with you selecting the ingredients much like making a sandwich at Subway. After you pay and it goes in the oven they call your name when your pie is ready. As with most new restaurants the décor does little to lessen the noise. I did not hear them call my name and had to go looking for my pizza. The best news is the price, the 6” personal pizza I ordered is $4.87 and a soda for $2.77. Lunch for under $10 is rare.

Chefs Begin Visiting the Bull Run Warrior Retreat

/ tango449 / 2 Comments

20151101_171618 copy

A special thanks to Chefs Elena M. Clement, CEPC®, AAC®, owner of The Guiding Knife, CW4 (Ret.) Michael L. Wisler also of The Guiding Knife, and military chefs CSC(SW) Matthew P. Susienka, CEC®, Chef to the 38th Vice Chief of Naval Operations, and CS1 Ian Brown, Chef to the Superintendent of the United States Naval Academy for being the first chefs to visit the Bull Run Warrior Retreat as part of the Visiting Chef Program.

20151101_151528 copy

The chefs not only created a great menu they also offered instruction to 3 of the wounded warrior’s family members who asked to help make dinner. The chefs prepared an awesome meal from scratch in our new kitchen with the help of the family honorary sous chefs.

DSC_3974

Chef Elena had everything running smoothly.

Chef Matt is being transferred to Naval Station Great Lakes near Chicago in December. We are so happy he could come to the retreat and prepare a special meal for a wounded warrior and her family before he left. Matt will always be a member of the Serve Our Willing Warriors family and a visiting chef. We can’t wait to have him back some day soon.

Big Green Eggs at the Bull Run Warrior Retreat

/ tango449

20150928_151433

Exciting news at the Bull Run Warrior Retreat this week as we received a donation of 2 medium sized Big Green Eggs. Dizzy Pig BBQ put us in contact with Seasonal Firestyles of Waldorf, MD who donated the eggs to the Visiting Chef Program. I know chefs will love grilling and smoking with the Big Green Eggs. Thanks to Tim Jarek at Seasonal Firestyles and Chris and Joellen at Dizzy Pig for making it happen.