Schierkolk Mysteries

INDEBLEU

If you believe that dining is a collective experience that extends past the simple consumption, the INDEBLEU would be likened to a childhood moment that somehow sticks with you until the end. From the time you enter the door and gaze down the long bar, looking all the way to the enchanting dining cubbies, brilliantly saffron-colored, to the time you step off the staircase and snatch a couple of match books as you leave, the services is spectacular. Your coats are taken, your silverware is replaced and your table is swept, to name a few of the key points of the keen service that INDEBLEU provides. The drink menu is presented on a handy foldout map that mimics the all too familiar Metro map, with each family of drinks associated with a different colored commuter line. The food menu is displayed as a boarding pass and allows the purveyor to select each of the three courses using a series of independently bound flash cards depicting the food items. Fresh bread, topped with an aromatic blend, is delivered in much the same fashion that a continuous basket of chips are provide to you at a Mexican restaurant. We shared the first course, which consisted of lobster and crab stacked like a roll of fifty-cent pieces. The combination of never-ending foccacia and wonderful sauces prompts even the most conservative to clean his plate. With this the chef rewarded our clean plates with tiny teacups of potato soup for two. The second course consisted of a wonderful lobster bisque and a delicate crepe filled with a variety of full-stemmed mushrooms and blue cheese.  The main coarse consisted of perfectly cooked beef tenderloin medallions served with potatoes au gratin and oven-roasted sea bass on leek pilaf with coconut turmeric mussels. Just when we thought the decadent chocolate dessert would provide just the right closure to the experience, a plate of scrumptious petit-a-fours was provided, compliments of the chef. The inevitable trip to the facilities proved to be an experience in and of its self with brightly covered walls and beautifully placed oval tiles. The faucet was a true conversation piece, consisting of a glass disk over which water flowed to create a waterfall into a cast concrete basin. I would like to thank designers Theo Adamstein and Olvia Demetriou for this and all of the other elements that make this place special and hats off to Vikram Gargs’ fusion of Indian and French cuisines. Make plans to dine here one night, even if you have to make up for it by eating hotdogs for the rest of the month.

IndeBleu

707 G Street. NW

Washington DC 20001

http://www.bleu.com/indebleu/

Zorba’s

I feel like I have written this review a thousand times or is every other Greek restaurant in America named Zorba’s. This establishment is located at Connecticut Avenue near Dupont Circle in Washington, DC. The fare was as traditional as I know without having ever been to Greece. Shish Kebab, Souvláki, and Yéro dotted the menu in some form or another be it a plate, sandwich or some combination. Like every other established quickie ethnic restaurant, the staff is a mixture of ethnic groups, none of which have any cultural connection besides the all powerful dollar. The staff is quick so if you’re in a hurry and have a hankering for Greek stop in and say “Kalimera” and watch the bewildered faces.

Two Amys

What's big and round and has lots of smiles? The answer without a doubt can be found at Two Amys Napolitano style pizzeria. This pizza extravaganza easily satisfies my wife’s taste for high class pizza in the district. This ain’t no Papa Johns, she clearly states upon her first bite into a meatball covered delicacy. Two Amys has a monopoly in my area of gourmet pizza done right. The warm cozy atmosphere is simply inviting and easily lends to a relaxing dinning experience. The hustle and bustle of the wait staff and the constant coming and going of customers is an enjoyable distraction. Don’t forget to go to the back to enjoy the bar atmosphere and the wood paneling.  Love the Pizza but cringe at the price.

Two Amys
3715 Macomb St. NW,Washington,DC 20016
Phone: 202-885-5700

Krispy Kream Dreams

From my childhood to my adulthood KK has been there through the thick and thin and thick again. My first memories of KK come from Catholic School were we would travel by their store everyday. Every non-profit in High Point would sell the standard KK donut to raise money. As I got older and slightly wealthier I would venture to the store on my own accord to purchase the ultimate mobile desert. KK was a late night hang out that could not be beat for extreme entertainment value with the snagletooth waitress and trans-am clad redneck threatening to beat us senseless for our poor choice of haircuts. (Hope all you rednecks are happy with your 5 screaming children and 300 pound wives Burn in Hell). My latest foray into the world of KK is with my wife Andrea. We routinely travel the two Metro stops down to partake in the wonder that is KK. They have dutifully recreated a mini convey belt and the sugar water fall. There are really only three choice of donut at KK, the original,!something! filed donut and everything else. I prefer the chocolate covered cream a delicate balance of chocolate, donut and cream. I love KK and you should too.

SOBO

On the cusp of the hood in South Baltimore ’s Federal Hill district, lies a delicious little restaurant know as SOBO. The name SOBO refers to the area of South Baltimore from Federal Hill to Locust Point & Fort McHenry that is in the process of urban renovation. SOBO lends itself to any occasion with its simple bar / dining layout and whimsical decor. The wait staff is a fresh group of young women whose numbers are few. The relatively relaxed service from the wait staff creates a dining experience that is slower and far more relaxing than the in and out attitude of a chain restaurant. If you’re in a hurry I would suggest stopping at the Subway up the street and be on your way. SOBO host a full menu to include down home favorites like baked macaroni and cheese, collards greens and chicken pot pie as well as more extravagant combination of flounder and crab. The comfort food is good enough to eat on a regular basis without fear of disappointment and with an active menu you can. The beer and wine selection works well. Our experience was excellent and our dinner date, Tony and Jenny, were a great garnish to a relaxed dinning experience.

Oyamel

Our outing at Oyamel on Tuesday was a foray into the newest of José Andrés tapas restaurants. Tapas are various small, savory Spanish dishes, often served as a snack or with other tapas as a meal. This style of eating is very similar the Chinese dim sum which serves small portions of a variety of foods in succession. José has mastered this culinary fashion through the successful operation of his 3 traditional Spanish style locations know as Jaleo and his one Greek Mezza style restaurant know as Zaytinya. All of these restaurants provide the exquisitely prepared tapas that are both artfully presented and pleasant to the palette. Oyamel differs in architectural style from the Jaleo by defining a space that is eloquent and cosmopolitan which is in stark contrast to the relaxing atmosphere of Jaleo. Everything is presented to the viewer as one flowing well thought-out space that provides subtle traces and reflections to the Mexican style of food that is available for consumption. Lamb and rosemary are prepared in parchment paper that is delicately tied in a presentation that sensationalizes the expectations of the recipient. Margaritas with delicate foam are passed around and provide a new medium for tastes to be transmitted. Excellent wait staff that are both prompt, curious and courteous interact with you and your experience. If there were ever a place were beautiful people should eat this was it. And this was its one downfall, the warmth and comfort that I have come to expect with Jaleo has been submitted with a greater experience that I am not ready for. I would suggest this restaurant for an occasion and default to Jaleo for more causal dining.