Bob & Edith’s Manassas is a Disappointment

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Bob & Edith’s
9221 Sudley Rd.
Manassas, VA 20110
703-420-2240
https://www.bobandedithsdiner.com/

Diner | $

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They occupy the space recently vacated by a Five Guys. The decor gives you a diner vibe, for sure.

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Prices are reasonable.

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I ordered pancakes, bacon, and crispy hash browns. The pancakes were terrible. They were super doughy, and I couldn’t eat them. The waiter brought French Toast, which was better. The hash browns had no flavor.  A little salt when they were on the grill would have helped. The bacon was barely warm, but at least it tasted like bacon. The coffee was some of the strongest I have had in a restaurant. I drink my coffee black, but I was tempted to add cream.

It was a Friday night that wasn’t busy, but the food took a while.  I don’t fault them for this since it is a relatively new location with new staff. The waiter was friendly, and it looked like everyone was hustling. Bob & Edith’s original location in Arlington is a Northern Virginia institution. This was such a disappointment; I expected a better experience.

Pakwaan Indian Cuisine

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Pakwaan Indian Cuisine
7519 Linton Hall Rd.
Gainesville, VA 20155
(571) 284-6105
https://www.pakwaangainesville.com/

Indian | $$

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We began with chips and chutney sauces.

20231228_190327 The Chicken Momos were wonderful.

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I couldn’t resist doing my own plating when the Momos came out.

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They served us plenty of perfect Basmati Rice.

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We ordered Garlic Naan Bread. It was excellent. Not overly garlicy.

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I ordered the Butter Chicken. It was flavorful and mildly spicy. This curry sauce has a silky smooth rich texture. The chicken could have been a bit more juicy but was fine.

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My wife went with the Lamb Tikka Masala. The lamb was very tender. The sauce was similar to mine, only with slightly more spice.

Pakwaan went into this location after Urban Tandoor closed. Urban Tandoor was our favorite Indian restaurant. Pakwaan is a close second and I am sure it will get there. Like Urban Tandoor they do more than half their business as take out. The wait staff is excellent and the restaurant was quiet on the week night we went.

I recommend you try it the next time you are in the mood for Indian. It is the best we have found in our area.

Roasted Parmesan Potatoes

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Roasted parmesan potatoes are going to be your no-brainer, go-to side dish! They’re crispy, cheesy, and full of smokey, garlicky flavor! These are the best potatoes on the face of the planet! Potatoes are arguably one of the most versatile side dishes when you need starch or something of more substance for a side dish.

Get the Recipe Here: Roasted Parmesan Potatoes

1 in 10 restaurants in the US serve Mexican cuisine, reflecting expanding population, study shows

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You’re not going crazy. There are a lot of Mexican restaurants. Our two favorites are Hector’s in Nokesville and Parrando’s Tex-Mex Grill in Haymarket.

Source: 1 in 10 restaurants in the US serve Mexican cuisine, reflecting expanding population, study shows

Welcome Home – A Podcast for Veterans, About Veterans, By Veterans

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There is an enticing allure to the world of military chefs. This is especially true when focusing on two exceptional Coast Guard Chefs, Chief Danielle Hughes and CS1 Johnny Toman. Their journey is packed with unique experiences, challenges, and opportunities, each adding a distinct flavor to their culinary careers.

Both Danielle and Johnny started their military careers by training in the Coast Guard’s culinary program. From their humble beginnings, they progressed to their current roles as Enlisted Aids in the Commandant’s Flag Mess in Washington, D.C. Here, they cater to some of the highest-ranking officials in the country and even foreign dignitaries. They prepare meals and create culinary experiences, sometimes in diverse locations like Key West and Miami. They have even had the honor of cooking at the White House.

Their journey is not without its competitive edge. Danielle and Johnny have emerged victorious in the military chef of the year competition, a testament to their exceptional culinary skills. This chapter of their career is particularly insightful, revealing the unique opportunities and challenges of being a military chef.

The culinary duo also delves into their experiences of providing nourishment for high-ranking officials and foreign dignitaries. They share a sense of camaraderie among military chefs in the DC area. This sense of community extends beyond their immediate circle, with fellow chefs always ready to lend a helping hand when needed.

But what about the future? For Danielle, her ambitions lie in recruitment. She wants to become a recruiter, an opportunity to bring more talent into the Coast Guard and share the unique opportunities the service offers. Johnny, on the other hand, is keen to rise through the ranks to the position of chief. Both share a deep passion for cooking and a profound sense of commitment to their military careers.

What is truly compelling about their journey is the balance they strike between their professional responsibilities and their personal aspirations. They excel in their current roles and are driven by their future goals. Their dedication to their craft and their unwavering ambition serve as a source of inspiration for many aspiring chefs. Chefs Danielle and Johnny have prepared meals for Wounded Warriors and their families at the Warrior Retreat at Bull Run. At the Warrior Retreat, Chef Danielle was named the 2023 Visiting Chef of the Year.

Danielle Hughes and Johnny Toman have carved a niche for themselves as military chefs. Their story is a testament to their culinary prowess, commitment to their profession, and unyielding ambition. They create delectable meals and foster a sense of camaraderie and community among their peers.

Through their journey, Danielle and Johnny have demonstrated the rich and diverse opportunities that a career in the military can offer. They inspire many aspiring chefs, proving that one can create exceptional meals and a remarkable career with passion, dedication, and a sense of community.

Ultimately, Danielle Hughes and Johnny Toman are not just military chefs; they are culinary artists who use their craft to nourish, inspire, and create a sense of community. Their story serves as a beacon of inspiration, highlighting the opportunities, challenges, and triumphs that come with a career in military culinary arts.

Listen to the Episode: Welcome Home – A Podcast for Veterans, About Veterans, By Veterans

Alias Opens in Vint Hill

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Alias
7150 Farm Station Rd.
Warrenton, VA 20187
(540) 422-0340
https://aliasvinthill.com/

Farm to Table | $$$$

20231208_213505The newest entry into the fine dining scene in Northern Virginia is Alias. Chef Stephen Burke has created a culinary haven that marries innovation with tradition for a dining experience like no other. In the renovated space previously occupied by the Farm Station Café in Vint Hill, Alias seats around 30 in an open and comfortable setting. Alias boasts a menu featuring diverse dishes inspired by local ingredients.

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We started with some magnificent Marinated Hawaiian Yellowtail. It melted in our mouths.

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Our first course was this beautiful Grilled Atlantic Halibut a la Grenobloise with Charred Broccolini, Marcona Almond, and a Chive Beurre Blanc. The Halibut was fork-tender and seared perfectly. The Charred Broccolini provided a nice crunch to go with the smooth Grenobloise sauce.

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The fresh bread and butter were a delight.

20231208_193907For an extra charge, we were offered a Summer Truffle Croissant. It’s truffles, what can I say.

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Seared Marinated Foie Gras with Vanilla Poached Pears, Black Pepper, Crispy Shallot Crumble, and a Pear Liqueur Sorbet. Hands down my favorite dish. An incredibly subtle flavor explosion that takes you by surprise.

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Grilled New England Scallops with Butternut Squash, Cardamom Buttermilk, Grilled Escarole, Bacon Broth, and Vadouvan. The Scallops were wonderful, and Bacon Broth seemed like it would make everything better. Vadouvan is a favorite of mine. An Indian curry spice the French insisted they could make better has become popular in recent years. I like it on popcorn.

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For the main course, we had Smoked Rohan Duck Breast with Endive, Hazelnuts, and a Pomegranate Jus. The sweetness of the Pomegranate Jus with the Duck was perfect. The endive had just a hint of bitterness, not enough to keep me from eating it.  Endive can be a challenge to prepare. Finding that sweet spot between a cooked, soft, mellow, nutty flavor and a bitter crunch is difficult.

20231208_204946Black Tea Panna Cotta, dessert before dessert.

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Caramelized White Chocolate Mousse with Brown Butter Caramel, Compresses Apples, and Five Spice Ice Cream. Dessert is not an afterthought at Alias. They crushed it with the White Chocolate Mousse. I have no recollection of ever having a mousse this good. When you visit Alias, take someone with you who doesn’t like chocolate so you can eat theirs.

While Chef Stephen is in the kitchen, his wife Kelly manages the front of the house, providing guests with stellar service. The lighting is pleasant. There is nothing I hate worse than a dark restaurant that makes you feel like you’re eating in a cave. The noise level was light, at around 70 decibels.

We first met Chef Stephen when he worked with Chef John MacPherson at the venerable Three Blacksmiths in Sperryville. An excellent training ground. Alias isn’t just a restaurant; it’s a destination for an unforgettable dining experience.

Make plans to visit soon before Alias is discovered. Before you know it, it will take months to get a reservation.