J Gilbert's - a pleasant surprise

I visited  J Gilbert's in McLean, VA during Washington DC Restaurant Week for lunch. J. Gilbert's offered a three course lunch. Be forewarned portion sizes are generous.

I started with the nicely presented wedge salad - the buttermilk blue cheese dressing was tasty.

wedge salad

My second course was the steak and frites - the ancho butter sauce had just a hint of smokiness. The sweet potato frites were a colorful alternative to white potato frites.

steak  and sweet potato frites

 I ordered the chocolate velvet cake for dessert -it was smooth, rich and garnished with raspberries. I took and bite and the rest was packed to eat another day.

I liked that J Gilbert's offered a variety of wine pouring options (3oz, 6oz, 9oz). I had the 3oz of Mark West Pinot Noir and it more than sufficient for my meal.

I didn't visit the bathroom on this visit. The restaurant is family friendly. Service was average.
Single diners note: J. Gilbert's accepts reservations for 1 person and you will be seated at a table.

 

I hope to return to try the dinner menu. Driving is recommended. Reservations can be made via OpenTable.
 

Pilin Thai - in search of Thai food

I generally bring my lunch to work, but I'd forgotten to this day. Since the office had relocated from Maryland to Virginia I rarely had to explore local venues for lunch. I had no idea where I was going and decided to drive through a nearby strip mall in hopes that something  catch my eye and I could avoid busy chain restaurants.  The neon 'Thai Food' sign in the window caught my eye. I parked and decided to check out Pilin Thai.

Pilin Thai's décor is simple and colorful. Diners can secure a table before submitting the meal requests at the order station.  A petite, soft spoken women smiled brightly at me and asked what I would like to order. In addition a list of familiar dishes (Massaman curries, pad Thai, and soups) a list of daily specials and lunch box specials were posted near the order station. I told the woman I was torn between the spicy chicken lunch box special and the spicy pork belly special (crispy pork belly pad phrik khing). After a second or two she told me the pork belly was her favorite and recommended it. I selected a beverage, paid the bill and secured a table while I waited for my food.

Crispy pork belly pad phrik khing

A  wiry looking man sat quietly in the back of the room reading a newspaper. He appeared to be absorbed with the newspaper. A bell rang from the kitchen. The man moved quickly from his seat and walked to  an opening in the wall  between dining room and kitchen.  Seconds later he was standing adjacent to my table with my dish in hand and napkin wrapped utensils.

 

I tend to not order pork but this dish was very good! The pork was crisp and  well cooked. The green beans were crisp and crunchy - they tasted fresh, not canned or frozen. This dish was truly spicy. I felt the heat prickling my scalp. I smiled and thank the dining gods for pointing me to Pilin Thai.

 

While I savored my dish and marveled that this restaurant was so close to the office another customer came in and studied the menu closely. After a few minutes he stated loudly to the woman that he was waiting for her.  She replied in the quiet voice that she used when she took my order that she had asked him if he was ready. Angered, the customer told the woman that perhaps she should speak up so that she could be heard.  All the time the woman never stopped smiling and never raised her voice.  There is no doubt in my mind that had the exchange escalated the quiet man in the back would be a force to be reckoned with.

 

After the customer left, the woman looked at me and asked if I liked my dish. I replied affirmatively and told her that I was 'simple'. She smiled again and told me that she has been cooking for 25 years and that Pilin Thai has two locations - one in Vienna, VA;  the other in Falls Church, VA. She said  the restaurant industry is not for everyone.

 

I didn't check the bathroom.

 

The restaurant is very family friendly.

 

When metro's silver line opens Pilin Thai will be within walking distance of the Greensboro metro stop. I think I've found my 'go to' Thai food restaurant near work. I look forward to returning to try more dishes on Pilin Thai's menu.

 



Satay Sarinah - a hidden gem serves great Indonesian food

Satay Sarinah sits in a strip mall of in Alexandria, Virginia resturants featuring various  international cuisines. Upon entering the restaurant I was greeted and shown to a table.

The menu features beef, poultry, lamb, and seafood dishes at affordable prices.

Appetizers to try: lumpiah (Indonesian spring rolls), lemper (sticky rice pillows stuffed with lemongrass flavored chicken wrapped in banana leaf) . Entrees to try: lamb satay, rendang, nasi goreng jawa (spicy Javanese fried rice), ketropak (a vegetarian dish featuring tofu, bean sprouts, and rice noodles).

The avocado chocolate smoothie is lsited in the beverages section, but I've ordered it for dessert. It is a nice treat.

The staff will politely offer suggestions if you are unsure what to order. Service is quiet, efficient and quick.
Single diners note:  the staff and management makes a special effort to look after single diners.

The bathroom is clean and well maintained.

Satay Sarinah is not within walking distance of a metro station, but can you can visit via metro (Van Dorn Street) and bus or via car.

An Italian Feast with Chain Bridge Cellars and Michael Honig

I was first introduced to Chain Bridge Cellars when I attended a Champagne tasting class they offered. I found the staff to be knowledgeable, professional, and hospitable. As a first time visitor to Chain Bridge Cellars the owners and staff made me feel welcome and encouraged me to ask questions. A recent edition of The Juice newsletter listed a wine dinner hosted by Chain Bridge and Assaggi Osteria featuring Michael Honig of Honig Vineyards in Napa Valley.  I sounded like a fun evening, so I registered and  hoped for a informative evening.

When I walked in the door the restaurant owner quickly ushered me to a seat.  I sat a table set up for 12 people - very tight seating. I quickly scanned the room. I was the only woman of color present, but I was not the only single female present. In fact more than 50% of the diners at my table were female.

Michael Honig shared with the room that the Honig Vineyard is located in Rutherford California  (my ears perked up because Rutherford is near the Culinary Institute of America's Greystone campus in St Helena and I was contemplating taking a class there in the near future) and that he got involved in the family vineyard after graduating college. He told the room that he would walk around and asked questions and that he had brought us treat - bottles of Honig's 2007 Cabernet Sauvignon to try with our meal. Daniel, one of the proprietors of Chain Bridge Cellars, told us bottles of wine were also available for purchase.

On the menu (beverages in bold italic font):

 Reception

Baby artichoke mousse with shrimp

Provolone, cacciatorino & golden raisin skewers

Sheep’s milk ricotta, honey, mint bruschetta

2012 Honig Sauvignon Blanc Napa Valley

I sat in rush hour traffic so long that I missed  most of the reception period. One of my table mates  informed me that all the appetizers were good. 

Capesante saltate con gallinelle e nocioline tostate

Seared scallops, roasted chanterelle mushrooms and toasted hazelnuts

2012 Honig Rutherford Sauvignon Blanc

seared scallops, chantrelle mushrooms and toasted hazelnuts

The table agreed that this salad was delicious! We also liked the presentation. The wine pairing was good, but did not motivate consider purchasing a bottle.

Pappardelle con ragu di cinghiale

Pappardelle pasta with wild boar ragu

2011 Honig Cabernet Sauvignon Napa Valley

pappardelle pasta with wild boar ragu

The table agreed that this relatively young Cabernet had a green pepper nose. It was a decent pairing with the rich, well seasoned, wild boar ragu. The pappardelle pasta was a bit tough, but the overall dish was good. The table agreed that  this wine might be better in a couple of years.

Guancie di bisonte, polenta al gorgonzola e cavoletti croccantio

Braised Bison cheeks, gorgonzola polenta and crispy Brussel sprouts

2010 Honig Cabernet Sauvignon Bartolucci Vineyard

braised bison cheeks, gorgonzola polenta, and crispy brussel sprouts

The 2010 Cabernet Sauvignon was smooth, silky with a dark plum nose. The table had mixed response to this dish. I think in part because it was served warm and began to cool quickly- the fat element in the bison cheeks looked gelatinous and unappealing, the polenta hardened The tender brussel sprouts added a bit of color to the dish. 

Daniel and Michael encouraged the room to try the 2007 Cabernet Sauvignon along with the 2011 and 2010 Cabernet Sauvignons. Vigorous discussion ensued at my table. One gentleman queried each person for their vote on which wine they preferred.  While the survey was taking place two other table mates were searching the internet to find out the price and location of the 2007 Sauvignon. I asked Michael Honig whether the 2007 were available to the public at the vineyard. He told the table he brought the bottles from his personal cellar and didn't think  the wine was still available. Those words encouraged further searching by the two table mates.  

As a side note, Michael confirmed that Honig Vineyard is a short distance from the Greystone campus and encouraged me to stop by when I attended class. The woman to my left eyed me suspiciously and asked what I did for a living. My mouth was full of wine and another diner posed a question to the table so the question went unanswered. 

Fragole in liquore maraschino, gelato vanilla

Stewed Strawberry in Maraschino liqueur with vanilla ice crealm

Coffee/Tea

gelato vanilla

I ended the evening with vanilla ice cream with a touch of chocolate syrup (I'm allergic to strawberries). Table mates informed me the dessert was good. 

I would consider visiting Assaggi Osteria on my own as the pace of  food delivery was almost near frantic level during dinner, Several table mates commented at how quickly the dinner had concluded.

I enjoyed Honig wines and may appeal to the wine gods to point me in the right direction for 2007 Cabernet Sauvignon or a lower cost facsimile thereof.

What's the threshold amount you will spend for a good bottle of wine?


Be well,
Technicolor girl

The Restaurant at Patowmack Farm - good for all the senses

 Reservations can be through Open Table. Single diners take note: you may have to call the restaurant directly to reservea a table because Open Table will show tha there are no seats available no matter which date and time you select.

As I perused the list of local nominees for the 2014 James Beard Awards. I noted restaurants I had not visited. I had never heard of The  Restaurant at Patowmack Farm located in Lovettsville, Virginia. Lovettsville is near the Virginia /Maryland border off of Route 15.

The Restaurant at Patowmack Farm's 40 acres of land is nestled on a hillside overlooking the Potomac Valley in Lovettsville. Eleven of the 40 acres are used to grow ingredient used by the restaurant in its dishes.

I visited on a quiet Thursday evening; the menu was a la carte. I tried the tempura dilly beans, parsnip soup, dogfish entrée, Sophie's select cheddar cheese, and Sitting by the campfire - a restaurant specialty beverage featuring blended scotch. Everything was artfully presented and delicious, but the parsnip soup was amazing!

tempura dilly beans with yogurt sauce

 

parsnip soup with lapsang souchong marshamallow

dogfish, rice crips, labne, cress, and pink grapefruit

Sophie's select cheddar cheese with chia seed crackers and honey

Sitting by the campfire

I left feeling sated, but not uncomfortably full. The printed menu with my name printed at the top was a lovely touch. The staff is unobtrusive, but very attentive.

The Restaurant at Patowmack Farm also offers cooking classes. Look for an upcoming entry from me about my cooking class adventure at The Restaurant at Patowmack Farm!