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Pizzeria Paradiso: Fully-Vested
Written on 9 Mar, 2010 at 22:43 in D.C. Restaurants | viewed times | 0 Comments
March 9th, 2010 – Sunday March 7th, was another one of those brilliant days that come only about ten times per year. With such a harsh winter, as one might expect, the first sign of warmer climates had locals up-in-arms.... (Continue reading)
Firefly: Fully-Vested
Written on 2 Mar, 2010 at 20:13 in D.C. Restaurants | viewed times | 3 Comments
Our Valentine dinner experience began with a Kluge sparkling rosé wine from Virginia’s own Albermarle County. It was crisp with notes of fruit and a mouth watering finish. The server then delivered the first course of four courses... (Continue reading)
The Grill from Ipanema: Fully-Vested
Located conveniently at the corner of Belmont and Columbia road, The Grill from Ipanema [1858 Columbia Road, Washington, DC 20009] has a certain grip on my psyche. It’s the quintessential neighborhood restaurant situated between two titans of industry: the DC Dry Cleaners and the... (Continue reading)
The Liberty Tavern: Fully-Vested
It’s a falsity that 90% of all restaurants fail after their first year. In fact, poorly run restaurants find a way to keep the doors open notwithstanding the massive money loss. If Gordon Ramsey’s Kitchen Nightmares has taught us anything... (Continue reading)
Las Tapas: Fully-Vested
Tapa (noun): a Spanish hor d’oeuvre typically served with drinks There. Now that we all know what the hell a Tapa is, I can get on with this review. Located in historic Old Town Alexandria, Las Tapas is probably the best place... (Continue reading)
Fogo de Chao: Fully-Vested
I really have no idea how to write a review on an eatery, and I’ve never even really felt the need to even write one prior to this. However, after my recent experience at Fogo de Chao on 11th and... (Continue reading)
Casa Oaxaca: Fully-Vested
Casa Oaxaca was actually on my shitlist after the first time I visited. I was indifferent to their main draw the mole sauce (pronounced with two syllables like oh-lay [mole-lay]). Mole: is the generic name for several sauces used in... (Continue reading)
Roy’s Place: Fully-Vested
“March is a split month; one end in winter, one part in spring. I was born in the dead center of the month. This has no real importance on anything because I have been in the middle of things my... (Continue reading)
Perrys Restaurant: Fully-Vested
Perrys Restaurant is the flagship eatery in Adams Morgan. Known for its decadent sushi offering, their Sunday brunch has Washingtonians lined up down Columbia Rd every weekend. From Perrys’ homepage: Perry’s Drag Queen Brunch is offered every Sunday from 1030am-230pm. As we do... (Continue reading)
Capitol City Brewing Company: Fully-Vested
The last few months have been unsettled to say the least. As the seasons change everyone is in a time of transition (swapping your shorts out for your sweaters and jeans is a tall task). Disposable income is hard for... (Continue reading)
Lawsons: Fully-Vested
It is a pleasant treat to feel connected. A great example is morning hunger. Everyone has morning hunger. Everyone has their routines, but they are all trying to accomplish the same thing. Eat. My routine goes like this: Wake up and get... (Continue reading)
Tarara Winery: Fully-Vested
My love of wine and my desire to avoid all things commonplace in suburbia were officially married this weekend. As a young professional and business owner, I am attached at the hip to my Palm Treo and a tight-fit schedule... (Continue reading)
I Got Crabs from Captain Pells
Tucked away in Fairfax is a small, family operated seafood restaurant known as Captain Pells. I’ve only been there twice (I plan to go many more times), and both times I’ve gone I’ve ordered the same thing: all you can... (Continue reading)
Equinox: Fully-Vested
Written on 6 Apr, 2009 at 21:25 in Blake the Mega, D.C. Metro, D.C. Restaurants | viewed times | 5 Comments
Equinox's Mission: One of the frontrunners of the sustainable and seasonal food movement, Equinox offers sophisticated, pure American cuisine. Chef Gray stays true to his mission of using community-farmed, organic ingredients grown within 100 miles of the restaurant, whenever possible.... (Continue reading)