Down By the Bayou Bakery

I’m going to be dreaming about Bayou Bakery’s beignets for a long time. They come straight from the fryer and are immediately covered with a thick layer of powdered sugar that threatens to stick to your nose. With each bite the sugar emulsifies in your mouth to create a sweet glaze that enhances the fluffy consistency of the square treats. Let’s just say that if I lived closer to the Courthouse metro station in Arlington I would have a hard time staying away, though to be fair I may hard time staying away anyway.

Chef (and cookbook author) David Guas has created a third-space that should be known for more than just their version of the New Orleans doughnut. The bakery/restaurant on the corner of North Courthouse and Clarendon is small but airy. The back of the restaurant is a cozy nook that is decorated with Cajun kitsch, funny signs that reference "fancy ladies" and some overstuffed chairs, while in the front the tables and booths are bathed in the light of the floor to ceiling windows that display stained glass. Over the speakers you can hear the beats of The Big Easy interspersed with the names of the parishes in Louisiana (it's how you know when your food is ready), both adding to the laid-back vibe. The cozy environment encourages people to linger over a counter culture latte, a cup of house-made lemonade or beer. This is fantastic until you find yourself standing awkwardly in the corner waiting to pounce on the first available table.

Elliot and I were at Bayou Bakery around noon on a Sunday, so we were lucky enough to be able to decide between the breakfast and lunch menus. I opted to go for an egg and cheese biscuit while Elliot gravitated toward the muff-a-lotta sandwich. The biscuit left crumbs on my plate after each buttery bite, proving to me that this was the real deal (and something that I would be hard pressed to create in my own kitchen). The entire sandwich begged for a little something extra, so I topped it with a touch of apple butter that I found next to the coffee condiments. Elliot’s muff-a-lotta was dynamite. Between the two halves of the sesame seed bun you found a spectacular combination of salami, mortadella, smoked ham, provolone cheese and a smear of an olive salad. It was practically drool-worthy, especially when you consider it was a mere $6.

Given all the hype, it stands to reason that our first experience at Bayou Bakery would be a bit of a letdown. After all, those hailing Guas's new concept buy ink by the barrel. He was even nominated for Food & Wine's Best New Chef in the Mid-Atlantic region. But with all that, it is impossible to ignore that the food speaks for itself. Classic recipes paired with strong execution make for a dynamic dining experience, even if you're wearing yoga pants or cycling shorts. It is safe to say, that despite the schlep required to get there Elliot and I will be back soon, hopefully to celebrate Mardi Gras.

The Element of Surprise at Ted's Bulletin

In the world of food, concretely defined expectations are dangerous. Projections are pretty volatile, too. When we walk into a restaurant with preconceived notions about what we should eat, we're closing ourselves off to whatever possibilities may lie outside the realm of our thought. Now, that's not to say I believe everyone should be completely open-minded; raw meat is still raw meat, after all. But to enter a setting with no knowledge, no preconceived notions can be truly liberating.

Enter Ted's Bulletin.

The night I first dined at Ted's, I was completely prepared to eat in. But as soon as Elyse arrived home from work, I knew that wasn't going to happen. It had been a rough day at the office -mostly spent on her feet - and the last thing on her mind was what she could make for dinner. Completely understandable. (There may be those among you wondering why I didn't step up in cook myself. I can assure you, my decision not to cook that night had nothing to do with unwillingness and everything to do with wanting to make sure that everyone survived to eat breakfast. Cooking is not my forte.)

So we decided to head over to Capitol Hill and see what might make for a painless dinner. Prior to that night, I'd heard very little about Ted's Bulletin. I knew it was owned and operated by the same people who started Matchbox, and I'd heard a few murmurs about house-made Pop Tarts. Aside from that, I was flying blind. Elyse and I wanted to split something as neither of us were that hungry. And a full rack of ribs seemed like the perfect choice.

Flying blind (no knowledge that Ted's even served ribs) paired with my willingness to just go with it provided the most surprising dining experience I've had in quite some time. The ribs were awesome. The were well-cooked and accompanied by an interestingly tangy sauce, slightly sweet with a mildly spicy aftertaste. They didn't adhere to my aforementioned Rules of Barbecue, but that's beside the point. They were referenced as Kansas City ribs on the menu but did not (by the nature of the recipe) seek to replicate that experience; they were an homage, not a carbon copy. Therein lies the difference, friends.

Paired with the ribs were spot-on sides of gravy fries and mac 'n cheese. The servings were small (we were, after all, sharing a meal meant for one person) but quite tasty. The mac 'n cheese in particular was delightfully layered with pasta, three cheeses, and bread crumbs for added crunch.

To cool off from the heat of the ribs and fries, we decided on the Peanut Butter, Chocolate, and Banana Shake. The only hint of skepticism of the night, I wasn't sure how banana (a flavor I do not greatly enjoy) would mesh with peanut butter and chocolate (my favorite flavors on the planet). To my surprise, it was great. Peanut butter and chocolate came through on the initial sip, but hints of banana melded nicely with the finish of every sip.

We finished with a Pop Tart, also delicious. And to think, we almost ate at home. Once again, as someone who blogs about food, I'm not saying judgment of food is a bad thing. But we need to allow ourselves to let go every now and then. What you find out there may surprise you.

P.S. A few weeks later, Elyse and I went back to Ted's to make sure what we experienced the first time around wasn't a fluke. She had grilled cheese and tomato soup. A classic combo, to be certain, but also one that provides significant room for improvisation and expansion. Our waitress suggested she add bacon and tomato to the sandwich to add a little more substance and depth to the flavors. As soon as she took her first bite and spoonful, Elyse lit up like Christmas. She barely said a word until the plate was empty. This is how you know my girlfriend is truly contented with a meal.

As for myself, the braised beef short rib sandwich was totally irresistible. And though I wasn't fully prepared for how rich the dish would be, I still enjoyed every bite. Bravo, Mr. Ted. We'll be back.

A DC Institution

The very first restaurant that I ate at in DC is an experience I won't ever forget. My father and I left American University on that cold winter day, got in a cab and headed directly down Wisconsin Ave NW to Clyde's, a true DC institution.

Clyde's was founded in the early 60's, during the Kennedy administration. It was a perfect storm of the "youthful spirit" and the repeal of loca

l liquor laws that prompted Stuart Davidson to open Clyde's of Georgetown.

The restaurant has the feel of an old fashioned club, from the stained glass that greets you when you enter to the wood that accents every booth, table and corner. You half expect to (and you might) run into a junior Senator or an administration official. This is absolutely one of those places in the District where you can just imagine infamous back room deals being made over oysters and a glass of scotch.

Food here can only be described as classic American cuisine done well. There isn't anything out of the ordinary or crazy on the menu, but it is easy for everyone in a party to find something to eat that will tickle their taste buds. You can find anything from fresh lobster (currently less than $20 for one!) to a traditional turkey sandwich on sourdough. Clyde's strives to use fresh and seasonal ingredients, meaning the menus at each of their locations are constantly changing. Right now you can order a Maryland soft shell crab sandwich, but don't count on that being on the menu a few months from now when they are no longer being caught in the Chesapeake.

Clyde's is also a great place to order a few appetizers to share with a group of friends. You can't beat their crab dip, and I have been told that their buffalo chicken wings are to die for. It's the perfect location to head to before catching a game at the Verizon Center or when you need a break during your shopping spree in Georgetown.

image: clydes.com

I Love You I Do

It wasn't a pastry chef or a well known bakery that can be credited with bringing the cupcake trend to Washington DC. In 2002 a lawyer left his firm and opened a small cake shop in the up and coming neighborhood of U Street. Head baker, Warren Brown started selling simple cakes and cupcakes made with butter, sugar and other ingredients that could be referred to as "the good stuff" at Cake Love.

In the past 8 years the business has grown and there are now 6 locations around town. Yet, there is just one Love Cafe. Love Cafe is considered to be the little sister of Cake Love, but I would consider it to be more along the lines of the better half of a relationship. It is located across the street from the original bakery, and maintains a very laid-back vibe. It is the type of place you would go on a Sunday morning with the newspaper and some friends to hang out for a few hours. Every day they offer a rotating assortment of baked goods, sandwiches, salads, and good old fashioned breakfast items such as an egg sandwich. On the weekend they offer a limited number of frittatas, giving you a reason to get out of bed before your alarm goes off.

Even though the name of Brown's empire recalls cake, I don't recommend that you make a beeline for the cupcakes in the case. The cake tends to be a bit dry, and they are served chilled (which kind of turns me off). There are far better ways to inhale your calories and spend your money. Instead I recommend spending less than $10 0n a savory dish and an cappuccino made with Italian espresso and walking away full. Love Cafe isn't the most innovative or exciting, but it feels like a neighborhood hangout, which is sometimes all you need.

image: cakelove.com

Chef-ly Yours

When I was in college at American University Chef Geoff's was my version of Cheers. Every Monday evening I was there sitting at one of the high-top tables in the bar eating a burger and schmoozing with friends. If I wasn't there you could assume something was wrong.

It was the place I went to if I just wanted to grab a quick drink, but it was also the place I would head to if I wanted to sit and hang out for awhile while watching a game. I went there so much that the bartender stopped asking for my ID (and I don't really look over 21). I'm surprised he still even bothered to take my order since it was always the same during happy hour: a beer, a burger and sweet potato fries - and you can get all of that for less than $12. This is a gourmet burger, crisp sweet potato fries and a pint of beer. For those of you who want more than a pint of beer they offer "super-mugs," a.k.a. a huge huge glass of beer, for $7. There is a reason that this is known as one of the best happy hours in DC. Happy hour goes all night on Mondays and Tuesdays and runs from 3pm-7pm every other day of the week.

But Chef Geoff's is known for many other things beside burgers and beer. It is a great place to take a large group of people because the food is well prepared and the menu is varied enough that everyone will be able to find a dish that appeals to them. The menu ranges from pasta to seafood to chicken and each is well seasoned and flavored with fresh and seasonal ingredients. Their brunch is also well done. My personal favorite is the Eggs Chesapeake - aka eggs benedict on a fresh crab cake. There is nothing on the brunch menu that one can really turn their nose up at - there are the old standbys with a few surprises (such as Chicken and Waffles) thrown in. But no matter what you order you know that it will come out promptly with a smile. Is the food the most exciting thing in the city? No. But is it does it give a solid performance? Yes.

images: when.com and AliciaGriffin on Flicker

Brunch Bunch

On Saturday, a good friend of mine and I decided to head out to Old Town Alexandria in Virginia to escape the crowds. Upon arriving in Virginia, we realized that we'd left our respective apartments without eating anything substantial. So, the next question was not just where to eat, but where to eat so that we could refrain from breaking Passover.

Eating out during Passover really is a test of one's will. First off, it's hard to find a place where you can eat and avoid pretty much all yeast, flour, corn and everything else that we Jews are supposed to give up for a week every year.

As we were talking along King Street, we came upon Vermilion, which had its brunch menu posted outside. The one thing that caught my eye was their latkes, traditional Jewish potato pancakes. Now, I am never one to turn down a decent latke, and knowing that Vermilion is owned by the Neighborhood Restaurant Group, I was left with no doubts of their quality.

My friend and I both opted for the 3 eggs - I had mine sunnyside up and she had them scrambled - that came with toast, latkes and choice of bacon or sausage. Due to our dietary restrictions, we opted for extra latkes instead of toast. When our food came and we took our first bite, we both looked at each other and had a "jinx" moment, a la middle school. What caused this moment? Something somewhat comical. Both of us said that our eggs were perfectly seasoned. I know this seems like a minor detail, but think about how often you have to pull out the salt and pepper to bring out the flavor of your eggs.

The latkes certainly weren’t perfect, but they were done better than most I have had at restaurants, and had plenty of seasoning. I thought they were perfectly crispy, but my friend thought hers were a bit “tough.” I guess it all depends on what you enjoy (Read: what your parents used to make at Hanukkah).

The best part of this meal was its price. We each paid under $11 including tax and tip! I don’t know if I would make a special trip out to Old Town to go back to Vermilion, but I would absolutely head here if I was in the area.

Image: virginiafoodie.com

Round Food for Every Mood

"The doughnuts. You have to go for the doughnuts!" For years, whenever the topic of discussion would turn to brunch at the Tabard Inn, I would hear the same enthusiasm refrain. Finally, I was able to heed the collective advice of the city and head to this hidden gem in Dupont on a recent weekend.

First of all, you need to know that I consider donuts to be a bit of a self-loathing indulgence. I love them, but I tend to hate myself for loving them. The donuts at the Tabard Inn, however break from that mold. They're an indulgence, to be sure. But their decadence is only surpassed by their perfection. They are fresh from the fryer and absolutely decedent, especially when dipped in the fresh whipped cream served alongside the pastries. Be prepared to swoon when you bite into your first one.

And I have now learned that it is unnecessary to actually eat a full meal at the Tabard Inn, because you can go and order doughnuts to go! The next time I am craving these hot and delicious circles of fried dough, I might just sit outside and enjoy them in the sunshine.

The rest of our meal was fantastic. I had an amazing version of the traditional eggs benedict. The hollandaise was somewhat tart and tangy, bringing out the flavors of the house-cured tasso ham. I don't claim to be a ham expert, but this was pretty flavorful ham. The one disappointment was that my eggs were slightly overdone. [I like my yolks to be runny so I can mop it up with a piece of toast. Note to self: make sure to ask for runny yolks.]

My boyfriend, who was along for the ride opted for his first ever Po' Boy. He said he enjoyed it, but he wished the breading on the oysters had been more prominent in the overall bite of the sandwich. In his mind, if something is advertised as breaded, the chef should embrace that label and go all out.

This is a true DC institution, and you can tell from the moment that you walk in the door that the hotel and restaurant fully embrace this label. To get to the restaurant you have to pass through an old fashioned parlor that has a gigantic wooden mantle and is filled with mismatched chairs and love-seats. The staff was also well versed in dealing with hungry patrons as our service was swift without feeling rushed.

I left feeling that this is a DC staple that has earned its reputation. Washingtonians will continue to speak highly of this place for many reasons. But as long as they keep making doughnuts as well as they do, this old fashioned hotel and restaurant will never go out of style.

images: wonkette.com and apartmenttherepy.com

Urban Brunching

As my friend Sam always says, "There is nothing better than brunch." According to her, "Brunch, which combines the greatest foods from breakfast and lunch, was a big meal eaten by Christians after attending mass." Well, this brunch was not after mass... considering we were trying to load up on carbs before the start of Passover, but it was absolutely a combination of the greatest foods from breakfast and lunch.

Sam and I chose Urbana because I had heard wonderful things about their bellini bar. I fell in love with bellinis when I traveled to the drink's birthplace, Venice, during my time abroad. For those of you who do not know what a bellini is, you are absolutely missing out: it is a lovely mixture of prosecco and peach puree. Urbana takes this concept a step further and built your own bellini bar. They have a variety of fruit juices and purees (mango, passion fruit, peach, strawberry, orange, etc.) sitting out, which allows you to make your own concoction of fruit topped off with bubbly. Do you want to know what the best part of this is? Are you sure? Ok, so here it goes: you can have a bottomless bellini for the low price of $11! That is equivalent to one mediocre drink in Adams Morgan on a Saturday night. This is a much better use of alcohol and money.

Knowing that we are about to be on a carb-less diet for a eight days, we chose to gravitate toward foods that were full of them. We must have been giving off the Jewish vibe, because even our observant and attentive waiter made a comment about needing eat carbohydrate-heavy dishes before Passover. With that in mind, it was an easy decision to make to order the blueberry pancakes. Although I can't speak for my dining companions' dishes, mine was close to perfect. I could tell that the blueberries were fresh, leaving little stains of purple juice on the fluffy pancakes. The other thing that I appreciated was the maple syrup, which I am fairly certain was the real stuff from maple trees in Vermont and not Aunt Jemima's or Log Cabin from the grocery store. My fellow brunchers also cleared their plates of challah French toast and eggs, toast, and bacon. As my mother always says, "The clean plate club is always the mark of a good meal."

images: wine-tasting-reviews.com and ohmylight.com