Welcome Fall!

It's the first day of Fall in the Northern Hemisphere.  Before fully the upcoming embracing the mild days and cooler nights I feel as I should at least get closure on my summer adventures.

During Restaurant Week I visited Sushi-ko.  Good food, creatively prepared and presented at reasonable prices.  The restaurant is a short walking distance from Friendship Heights metro.  Parking is also available in the onsite parking lot (be sure to get your ticket validated to receive the discounted parking fee). Sushi-ko is also family friendly. Reservations can be made via opentable. My biggest regret was at the time I took photos I didn't realize I didn't have sufficient data storage on my camera.  I think this grounds for a second visit don't you?

I also visited Johnny's Half Shell with a pal during Restaurant Week. This pal is a rather selective eater,  but she was happy with Johnny's. All the generously portioned dishes were well seasoned.  The bathroom is clean and tidy. The restaurant is family friendly and offers a kids menu.
Johnny's Half Shelf is near Union Station metro stop. Street parking is available , but pay close attention to the information on the meters as many run until 10pm. Reservations can be made via opentable.

spicy Cajun barbecued shrimp



sautéed sea scallops Veracruz style

steamed mussels
 



shrimp etouffee



gingered peach shortcake



chocolate Angel food cake with caramel sauce

 

The fun didn't end there. Next: a star encounter.

 

Be well,

 

Technicolor girl

image by InkPlus LLC

 

 





Restaurant Week Adventure

image courtesy of the internet

After reading M's inspiring email last week , I did make a reservation a restaurant I have not visited before for Restaurant Week.  I chose a Japanese restaurant named Sushiko. They have two locations- one in Georgetown, the other in Chevy Chase. I'm going to the Chevy Chase location.

A page on Sushiko's website describes its philosophy of Japanese cuisine as " we believe that Japanese cuisine is not defined by Japanese ingredients alone. If we were so narrow-minded as to consider only dishes created solely using Japanese ingredients and traditional techniques to be Japanese cuisine, we would only be a second-rate imitation of Japan. Instead, we believe in the perpetuation and reflection of the Japanese philosophy of art and food as being the fundamentals of Japanese cuisine. This philosophy, the soul of Japanese cuisine, is manifested in the process of food preparation. From the showmanship at the teppanyaki table to the careful and precise knife work of a master chef, every action in creation of Japanese food is deliberate, and adds a unique part of great value to the final product."

teppanyaki table courtesy of the internet

I could not find a Restaurant Week menu on Sushiko's website nor on the Open Table website. The element of surprise is a bit thrilling and I believe it will be fun.

I'll let you know more after this evening's adventure!

Be well, 
Technicolor girl

A little inspiration from NYC

I am grateful for the encouragement, support and interest you have in Technicolor dining. I especially enjoy receiving questions and hearing about your dining sojourns.  My pal M sent me an email the other day that I got permission to  share with you. 

photo by TEP

I have been enjoying NYC Restaurant Week (really 3 weeks) to try restaurants under the radar which I might not otherwise visit. A friend and I had a great meal at Arlington Club. It's a steak house and my friend kept asking me why I wanted to go to a steakhouse since I don't eat meat. But the Restaurant Week menu was great: a huge popover, tuna tartare, curry mussels and then a fresh fruit dessert. Speaking of dessert, I have had several versions of fresh peach tart - and then a carmelized peach with pound cake "en papillote" which was great at Dover, a Brooklyn restaurant. (I would definitely add that to your list of NY restaurants to try. Also went to Robert DeNiro's Tribeca Grill - good American food.  Wow!

Can you sense M's excitement about food and the experience of enjoying food?  If I wasn't feeling inspired before reading the email I certainly was after reading about M's dining sojourns. Would you believe me if I told you that M is about the same height as Giada Laurentiis, but smaller? 

photo by TEP

What will  you do food or beverage related that will inspire you this week? I'm going to tryout a recipe at home and I'm going  sign up to attend a restaurant during DC's Restaurant Week  next week.  If you see me, say hello!

Be well,
Technicolor girl