The Venue: There are two challenges faced when eating before attending a theater performance: getting portions that are filling to ward off hunger pangs -- yet not overly so to cause drowsiness during the performance; and, speediness of service. For these reasons I tend to grab something to eat at the bar before going to the theater. Prior to a recent performance of The History Boys, I stopped at 14K Restaurant, five blocks north of the Studio Theatre.

The Cast of Characters: On my first outing, I tried the Chesapeake crab cake ($13) served, according to the menu, over creamed spinach and Pommery mustard. Instead, as an uncredited understudy, the supporting side dish was a warm, Southwestern-styled corn salad and a crisp roll filled with guacamole and garnished with an orchid. The crab cake was good -- not too much filler, lumps of crab – but the corn salad – with flecks of pancetta, tossed in a roasted, tomato vinaigrette – was even better and complimented the crab nicely.

On another visit, I ordered the steamed mussels ($14) in a white wine, herb broth. Yet, I couldn't figure out what herbs were used; there wasn't a speck of green in the broth. The mussels were bought out in a large, 3-quart Dutch oven, overwhelming the pound or so of mussels. Perched on top of the mussels was a lone piece of toasted cheese bread; not enough to sop up the broth. However, in my book, you can rarely go wrong with mussels.

Both meals were served with bread. On one occasion, the basket contained two types of rolls: sourdough and rye; on another, pretzel bread sticks as well as the sourdough rolls. The bread, especially the sourdough, was quite good. But answer me this: how does bread come out of the kitchen steaming? Were they served hot from the oven?

Performance: Unlike table dining, there are certain risks inherent in sitting and dining at a bar. If the bar is crowded, you'll have a tough time getting the bartender's attention. At other times, when the bar is slow, the staff is either busy setting-up or nonexistent. At 14K, there is an additional challenge: the bar is a circle, bisected by the drink station. On one occasion, while the bartender was servicing one side, the other side was being neglected. I had a hard time attracting his, or anyone's, attention to get water, ask about the corn salad, inquire about my meal and get the check. The other time, the staff hovered; whisking away the bowl anytime it contained five or more discarded mussel shells.

The pace of the kitchen left a lot to be desired. On my two visits, it took an average of 20 minutes, once ordered, for food to arrive. Maybe my own timing was off; I had allotted 45 minutes for a somewhat leisurely, yet quick, meal before show time. I know now to build in additional time in order not to feel rushed.

Set Design: 14K takes great pride in appearance and presentation. The room is light and airy with lots of open space. The circular bar provides a semi-restricted view of the hotel lobby or the restaurant. Albeit located on a busy, rush hour intersection, the outdoor dining patio is ideal for people watching. The kitchen does take great care in plating and showcasing the meal. A single orchid graces the guacamole roll, or a slice of bread atop the mussels, confirm this.

The Mark: 14K has a lot going for it, as a pre-theater dining experience: it’s proximity to the Studio theater; the variety offered on the bar menu; the selection of by-the-glass wines; the value for the money. Yet, it also has a few major distractions… the pace of the kitchen and staff attention left a lot to be desired…and should be avoided before an evening or matinée show. For a leisurely meal, with patio dining, 14K deserves a second chance.

14K Restaurant and Lounge
Hamilton Crowne Plaza Hotel
14th and K Streets, NW
Washington, DC 20005
Map
(202) 218-7575
www.14krestaurant.com

Over the past two years, the stretch of H Street between 10th and 14th Streets, NE, has seen quite a bit of activity.  The Atlas District, as it is known, is becoming a destination for theater, live music, and one of the more eclectic bar scenes in Washington.  With the opening of Dr. Granville Moore's at 1238 H Street, NE, last year, the Atlas District gained its first honest-to-goodness dining destination.  Since its opening, Granville Moore's has been joined by Napa 1015, an upscale dining establishment that shares GM's commitment to fresh, local ingredients, and a reinvented Argonaut, a neighborhood pub that shares GM's culinary inspirations thanks to a chef who came recommended by GM's executive chef, Teddy Folkman.  But Granville Moore's remains the highlight of the Atlas District, and the crowds are a testament to their continued popularity.

Granville Moore's is, first and foremost, a tribute to some of the best things that Belgium has contributed to international cuisine - mussels (moules), beers of every conceivable body and style, and golden fried potatoes (frites).  Though it is certainly not the first place in the District to mine this particular territory - Belga Cafe on Barracks Row offers a similarly inspired menu of mussels as well as a wide range of Belgian-influenced dishes and Chef Robert Wiedmaier's Brasserie Beck boasts a beer list of equally impressive pedigree - Granville Moore's offers their food and beverages in a laid-back pub atmosphere that demystifies the various dubbels, tripels and lambics that populate the menu.

Granville Moore's is named after the neighborhood doctor whose practice was based in the building that the pub now occupies.  He is commemorated by a plaque on the door and his old practice sign that still sits in the second-story window, but these memorials are easily overlooked at night.

Upon entering the narrow townhouse, visitors are likely to be struck by the (intentionally) unfinished look - exposed brick and beams, lots of dark wood and a slightly dusty haze - and by the din of multiple conversations competing with each other along the length of the space.  With almost half of the ground floor occupied by the rustic-looking bar, there are only six booths and tables available for seating at any given time.  Another half a dozen booths and tables can be found upstairs (along with a second bar and the kitchen), and there is an outdoor beer garden with more seating that will see quite a bit of use as the weather continues to warm up.  The staff does their best to accommodate everyone, maintaining a waiting list where guests can provide their cell phones to receive a call when a table is available - allowing them to visit another nearby bar like the Pug or the H Street Martini Lounge until they can be seated.  They also accept reservations for parties of six or more Monday through Thursday nights.

Over several visits, my wife and I were fortunate enough to be seated on several occasions, though we did enjoy a meal at the upstairs bar and found the service no less attentive there.  The bartenders and the servers alike are well-versed in the virtues of the beers they serve, and they seem happy to provide recommendations based on what a guest has previously tried and liked (or disliked).  With a beer menu that runs to the dozens, that's no small feat - and their help can be crucial if you arrive late on a weekend night and find your favorites erased from the chalkboard where the beers are listed (indicating that they are sold out).  Sometimes service can be spread a bit thin on busy nights, resulting in inconsistencies and oversights - a dining companion had to repeat her request for water several times despite the rest of us receiving our beers quickly; sauces for frites are occasionally delivered long before the frites themselves, as they are stored behind the bar and not in the kitchen; overlooked silverware had to be requested.  And although most of what comes from the kitchen is delicious, there are some missteps there, as well, such as a bison burger that came with unevenly warmed cheese, resulting in a cool, chewy mass of cheddar atop the center of the patty.  On the whole, however, there are few causes for complaint. 

We tried several of the mussel preparations over our visits, and there are definitely standouts among them.  Despite their higher cost, Granville Moore's features rope-grown mussels from Prince Edward Island.  This sustainable cultivation practice results in bigger, meatier mussels with less grit while allowing for faster maturation.  The classic Moules Mariniere give off a fragrant steam of white wine and herbs.  Though not the best version of this dish I've ever tasted, it was definitely well executed.  More enjoyable is the Moules Au Pesto, which features a rich walnut-arugula pesto that is offset by an acidic note of lemon.  A third mussel dish that features blue cheese, bacon and spinach was a bit too thin for my taste - I would have preferred more of a noticeably smoky, salty flavor.  All of the mussel dishes sell for $14, but the portions are large enough to serve as an entire meal on their own so they don't feel overpriced.  A recent innovation, Moules Mondays, knocks the price down to $10 on Monday evenings as a further incentive to give them a try.

The menu offers a range of appetizers, including a bison chili, several salads, and the requisite charcuterie platter, but none of them really stood out enough to warrant our attention on our previous visits.  Sandwiches and entrees, however, are another story.  The menu features several presentations of bison meat sourced from New Frontiers Bison in Madison, Virginia.  Their brisket sandwich, served with cheddar cheese, sauteed onions and horseradish cream, was tender and tangy, a great combination of heat and meat that required the use of a fork and knife to truly appreciate.  Although a gastropub may not be the first place one would think to try fish specials, several of the options have been tempting enough to make us rethink our commitment to mussels and frites.

And those frites are truly outstanding.  Hand-cut and twice fried, they are light and crisp with just the right amount of peanut oil lingering on them as they make their way from the kitchen to the table.  They are topped with sea salt and fresh herbs, giving them an aroma and a flavor that is enjoyable on their own.  The six house-made dipping sauces you can choose to accompany them seem almost superfluous - until they are tasted.  A Dijon-flavored mayonnaise is rich without being heavy, and the horseradish cream that topped the bison sandwich is equally appropriate as a dip for the frites.  Garlic ranch is not to be missed.  Unfortunately, each small order of fries ($4) only comes with one sauce - further incentive to spring for the large ($7) which comes with two - additional sauces can be had for $1 each.  If you're planning to order a sandwich or an entree, it should be noted that they all come with a side of frites (and one sauce).

All of this is accomplished in a kitchen the size of most people's bathrooms.  Despite the lack of a stove and the cramped quarters, two or three chefs (including Folkman) work the line on any given night.  Over the course of a week, these guys turn out more than 500 pounds of mussels and closer to 1000 pounds of frites.  Add in the numerous burgers, sandwiches and entrees that an average dinner service commands and you get a pretty good idea of just how hard (and how effectively) this kitchen staff is working. 

Chef Folkman has recently been hinting at a forthcoming spring menu that will continue to focus on local produce (from an Amish farming community in Pennsylvania) and that delicious Virginia bison in even more creative presentations - a bison tartare studded with capers and black truffles and dressed with first-pressed Spanish olive oil was delicious and unctuous despite the lack of egg ("I don't always trust raw eggs," said Folkman, "but I know I can trust my bison!").

Beers run the gamut from the well known Stella Artois ($4 on tap) and Chimay ($7.50 for red, $9 each for white and blue) to labels that are likely to surprise even the most knowledgeable beer drinker.  And, as is de rigeur for discerning Belgian beer purveyors, they pride themselves on serving every beer in the appropriate glass - many of them branded with the logo of the beer they are meant to be paired with.  Four beers are offered on tap downstairs, where they tend to come and go pretty quickly.  Make sure you check the board to see what's on hand when you visit, and don't hesitate to ask questions.

It came as no surprise to learn that the Food Network is highlighting Granville Moore's wonderful moules and frites in a segment of their upcoming series "America Eats."  Camera crews filmed the early part of the dinner service on Monday, March 17th.  The YouTube clip of Teddy Folkman I linked to in the first paragraph was actually his audition tape! 

UPDATE:  As suspected, the "America Eats" story was a cover for a "Throwdown with Bobby Flay."  On Tuesday, Teddy and his crew set up at the Argonaut (another local establishment in the 1400 block of H Street) to put on a mussel-cooking demonstration, only to be surprised by Bobby Flay showing up and issuing a "moules and frites" challenge.  Watch for it sometime in late May or early June on the Food Network!

If you've been meaning to check out the emerging bar scene on H Street, NE, you owe it to yourself to make Granville Moore's part of the trip.  It's worth the wait.

Dr. Granville Moore's
1238 H Street, NE
Map
(202) 399-BLGM (399-2546)
www.granvillemoores.com

Details:
Dress Code: Casual
Parking: Street parking is available throughout the nearby neighborhood, but it can be difficult to find on busy weekend nights.
Closest Metro: Union Station, but be advised that it's a 12-block walk from Union Station.  You would be better off grabbing a cab or riding the X1 or X2 bus, both of which follow H Street.
Reservations: Only taken for parties of six or more, and only a few per night.  Staff maintains a waiting list for tables on busy nights and will take your cell phone number to call you when your table is ready.
Baby-Child friendly Rating: 1 diaper (to borrow Jason's system).  The loud and boisterous atmosphere coupled with the two small restrooms make this a less-than-ideal choice for families with small children, but they are certainly not discouraged.
Bathroom Rating: Two small bathrooms on the ground floor.  Clean, but with few amenities to speak of.

On the corner of King and S.Washington St. in Alexandria, stands Eamonn's, the small fish and chips "joint" that brings bold flavor to a normally bland dish. If you're expecting something grandiose or luxurious because it's associated with the Armstrongs, just forget about it. As I was sitting there waiting for my food to come out, a guy walked in the door, looked around, and said "This is it?!" What were you expecting dude?

Eamonn's is anything but your fine dining establishment, but that doesn't mean that the food will leave you disappointed. I recently went there with Mike Bober, another one of the writers here at DCFoodies.com, and we basically ordered the entire menu (relax, it's not very big). Here's what our experience was like.

If you didn't get the point already, the dining room is very small (four tables in total and a bar with 3 seats) and the seating is first come, first sit. Don't sit at a table when you first come in, but go up to the cash register and order. The menu is on the chalkboard about the cash register, and to your left, you'll see the sole tap of Guinness ($5.25 for 16oz in a plastic cup). 

The menu is simple with Chips, Fish, Sauces, "Other Stuff", Fried Sweets, and Booze, and everything is a la carte although you get one container of sauce per fish or "other stuff" you order. Chips come in small  ($2.50) or large ($3.50) and aren't crispy and light like Belgian frites, or even your local fast food place. Quite the opposite, they're thick cut and greasy. I don't know if the point is to try to be authentic chips, I wouldn't know because I've never been to Britain, but I didn't care much for them.

The day that Mike and I were there, they had a grouper special so we ordered that instead of the regular cod. The grouper had a nice texture and flavor, not too fishy and was meaty enough to hold together when we dipped it in the sauces. We also has some of the Ray (or Stingray), which comes with the bones in it. The bones are more cartilage than hard bones, but you'd best pick them out before attempting to eat the fish. We found that the ray was rather difficult to eat. The breading on the fish could've been crispier in the end.

We also tried the fried battered "burgher", which is exactly what it sounds like. There are no cheese or bun options, but the burger is deep fried in batter and very well done. But that doesn't matter much because it's absolutely amazing and decadent, and I thought it was the best thing we ate there. The sauces are really what make the meal at Eamonn's. Our favorite was the spicy curry sauce, which wasn't too heavy or creamy at all. I was half expecting a curry mayonnaise, but this really not that thick. All of the sauces were pretty good, but our favorites were the Marie Rose (think McDonald's special sauce) and the Fronch (French).

To finish off our meal, I couldn't help but get the deep-fried Snickers. This was my first deep-fried Snickers and until I had one, I really didn't know what I was missing. They batter and deep-fry the Snickers, and then dust it with cinnamon sugar. It comes out hot and oozing, is nothing pretty to look at, and is messy to eat, but it's worth the trouble.

At about 7 PM, I noticed the person who was running the front reach up and up some of the prices about $0.25 and $0.50. It seems that if you get there before 7 PM, they give you a discount. Perhaps it's a happy hour special.

After the meal, we exiting Eamonn's and attempted to get into PX, which lies upstairs from The Chipper, but alas, we were rejected like the common scum that we are. Actually, they were fully booked so next time I'll think ahead and make a reservation. Instead, we walked down to the Restaurant Eve Bar and had a couple drinks there, which were probably just as good in the end.

As for Eamonn's, if I were a local to Alexandria, I'd probably be there quite often, especially given the other option of the Popeye's a few doors down. However, I don't think it warrants a special trip to Alexandria just for the fish and chips.

Eamonn's - A Dublin Chipper
728 King St
Alexandria, VA 22314
Map
207.299.8384
www.eamonnsdublinchipper.com

Details:
Dress Code: Casual, very casual
Parking: Street or Pay lot around the corner.
Smoking: Not Allowed.
Closest Metro: King Street
Reservations: Not taken
Baby-Child friendly rating: 2 diapers - no child seats or kids menu, but it's a casual environment so it's definitely a place you can bring small children.
Amy's Bathroom Rating - the provide all of the basic functions...

You might have read my initial review of Hook back in July when the restaurant first opened. If you did, and listened to my advice and gave it a try, then you' understand why I say that it's quickly becoming my favorite seafood restaurant in DC. Just about every time I've been to Hook, the menu is a little different, which means you can come back time and time again and never get bored. One of the reasons for this is that they maintain a menu of sustainable fish and seasonal, locally-produced ingredients, which at other restaurants can translate to inconsistent dining experiences, but at Hook, it's just the opposite. Hook is very consistent.

I've been to Hook a couple times in the last month, and both times, my meals were very impressive. The fish always comes out out perfectly cooked. The server doesn't ask how you want the fish cooked, it just comes out the way it should be cooked depending on the cut of meat. A sablefish (or black cod) is left a little rare so to not cook away all the oil in the fish that gives it its aroma and flavor, yet it's not served with a typical Asian inspired soy marinade. Instead, the fish is served with a cranberry-red wine sauce, braised chanterelle mushrooms, and smoked lentils, a nice combination of flavors that I would never dream of.

Any wood-grilled fish is worth ordering. Last time, I had the mahi mahi, and the time before that, the wahoo. Both came with ingredients that complimented the flavors of the fish, but don't hide the flavor of the fish. In the case of the mahi mahi, it came with a delicate squash risotto and with the wahoo came a salty squash and shell bean ragout.

But I jumped to the entrees too quickly and failed to mention the appetizers. The first section on the menu is called "Crudo". Each crudo comes with three slices of a certain king of raw fish, each slice is topped with a different light topping, and cost about $8 or $9. Some have criticized the size of these starters calling them little postage stamps of fish, and I've had similar criticisms, but on my last visit, they had an oyster crudo. I thought the oyster crudo was a pretty good value considering they were Stellar Bay oysters.

There's usually at least one soup menu and I've ordered it every time because they've just sounded so damn good. Recently, I had both chestnut soup with raw oyster and apple and roasted beet soup with yogurt. Both soups weren't overly creamy, but had just the right silky thickness in the broth and the flavors were subtle. Other than soups on a recent trip, I also had a delicious steel head trout tartar with just the right amount of mayo mixed with blood orange, red onion, and macadamia nuts. But, the reality is that there are so many dishes that sound amazing on the menu, that it's extremely difficult to narrow your choices down to a single appetizer and entree.

For desserts, you really can't go wrong. Heather Chittum is easily the best dessert chef in DC in my opinion. I was first introduced to her creations 4 years ago at Circle Bistro. Her heavenly Madelines with lavender honey were love at first bite. Now at Hook, she's coming up with her own version of moon pies and gingerbread which require no elaborate description except to say that either of these desserts are a perfect way to end a meal.

Hook
3241 M St NW
Washington, DC 20007
202.625.4488
hookdc.com

Hours:
See web site.

Dress Code: Business Casual
Parking: There is no valet parking. I repeat, there is no valet parking despite what you may read elsewhere. Parking is not simple in Georgetown. If you can't find a spot on the street, just park in the Georgetown Mall lot across the street.
Smoking: Not Allowed.
Closest Metro: Foggy Bottom
Reservations: Taken and recommended.
Baby-Child friendly rating: 1 diaper. I wish I could give it more but the atmosphere just isn't appropriate for a child.
Amy's Bathroom Rating: Very clean and kept up well. Of course the restaurant is still pretty new that that's expected.

The M Street drag in lower Georgetown has long been a bastion of the hip and cool in DC — yet somehow, certain establishments manage to fly just under the radar. Pizzeria Paradiso, a longtime institution is well known, and deservedly so, for the quality of its wood-fired pies. However, relatively few people know of the other great stuff that lurks down below.

The DC craft beer scene is a relatively new development compared to those in other major metropolitan areas. Yes, I know, we have the Brickskeller, which has held the world's record for most beers in one location for several years. But the 'Skeller, by its very nature (i.e., huge), is lumbering and static. Maintaining a list such as theirs, some 1000+ beers strong, necessitates that the status quo reigns; sure, there is bound to be the occasional change in the lineup, but when placed among its hundreds and hundreds of brethren, who is bound to notice the newbie?

To the Brickskeller's behemoth, Birreria Paradiso offers an elegant counterpoint. Small and dynamic, it represents the very quintessence of a proper latter day spirits program, so lacking in the District. Housed in the cozy downstairs area of the Georgetown location, the Birreria is a welcoming space, featuring a 10 seater bar, a fireplace lounge, and table seating for about 20.

Well, I guess calling the beer program "small" only works in comparison to the Guinness record holder.  In fact, the Birreria's selection is quite impressive, being some 80+ strong in the bottle department. Selections run the gamut from the $5.50 Austrian Pilsner to several $50 Belgian Bieres Brut (the closest thing any beer lover is going to find to the glories of vintage Champagne). The bottle menu is extremely well laid out, oriented by category with general descriptions, with each brew identified with its own pithy couple of lines. Given the specificity, you are very unlikely to end up with something unexpected. The selection features a wide array of both domestic and imported novelties; if you are a fan of rare bottle-conditioned ales, be aware that Paradiso is near the top of the allocation list, and you will find things there you may never see in any other bar or retail store. In addition they regularly stock the full compliment of Belgian Trappist beers (at least, those that are available) and local favorites from Dogfish Head and Victory.

While the bottle list is well appointed, it is in the draft department where I think the Birreria really shows its stuff. Their draught selections are constantly rotated, featuring some of the best and hardest-to-find beers in the country. Do not come here if you are looking for Miller Lite or Coors— if your idea of a complicated wheat beer is Blue Moon, you may be a bit put out. What you should expect is a full complement of beers you've never heard of, and assume that nearly all of their 16 taps will be different than the last time you'd visited. Paradiso is also one of the few venues in town where you can experience real cask ale: served unpasturized and unfiltered, unadulterated by CO2 or nitrogen, at room temperature, this stuff is the closest you will find to those served in the British pubs of yesteryear. If you’d like to know what you are getting into before you go, rest assured that the list on the website is kept very up to date despite the disclaimer.

Sampling the Paradiso draft lineup is a great way for both the expert and the neophyte to learn a thing or two. Bartenders are keen to let you taste new offerings, and Manager/Buyer Greg Jasgur, a one-man beer encyclopedia, is usually running in and out of the place. Tuesday and Wednesday the Birreria features half-priced drafts and pizza specials from 5 to 7 pm. This happy hour is easily one of the best in town, and as such the space becomes packed with in-the-know regulars. I heartily suggest you go, but expect to stand and have your personal space a bit encroached. Bartenders tend to be very competent, but given the crowds and the Birreria's commitment to serving their beers in the proper glassware, you may have to wait a bit for your next drink. Be patient, and don't rush: many of the beers on draft are 10% abv or higher, so resist the urge to get as many in as possible, especially if you are driving. If you can find a spare bit of flat space, have a pizza, too. Beer has the same food pairing potential as any beverage, wine included, and with the breadth of choices available you are sure to find a match for your favorite toppings.

Birreria Paradiso
3282 M Street NW, downstairs
Washington, DC
202.337.1245
eatyourpizza.com
Map
Dress Code: Casual
Parking: Garage nearby. Street parking is hard to find.
Closest Metro: Foggy Bottom or Rosslyn

At the intersection of Washington Boulevard and Pershing Drive in north Arlington, a bright green and red sign emphatically entreats passersby with the simple appeal "EAT." This same sign has been greeting customers for over 25 years to the old Arlington fixture Whitey's, which shut down about five years ago. In its place, Tallula restaurant has been providing Arlingtonians with nouveau American cuisine since 2005.

Housed in the bar area of the now well established Tallula, EatBar is the DC area's first "gastropub." All the rage in London and the more cosmopolitan cities of Europe, gastropubs are built on a simple philosophy: to provide innovative but familiar house made food along with fine brews and vino. Having experienced mixed success as Tallula's lounge the restaurant re-branded the bar early last year, and though they've experienced their share of growing pains and setbacks, the new concept seems to be taking off.

Built on the 'Amuse Yourself' program employed by the restaurant, EatBar's menu shines best with its sizable assortment of 3-bite treats, ranging in price from $2.25 to $6.00. In keeping with the gastropub philosophy, everything is made on premise, all the way down to the condiments. Included in the array of artery-clogging treats are a crispy risotto fritter in a green curry sauce, warm house roasted olives (which I like but my girlfriend finds odd), onion rings with homemade mustard (which we both agree are greasy and sub par), and an extraordinary trio of bacon wrapped figs in mascarpone cheese (which we both would eat a dozen of it wouldn't prompt instant cardiac arrest). The frites are well prepared, crispy shoestrings and make a great snack when paired with a couple of "baby burgers," which are great as long as you enjoy the taste of truffles.

In addition to the apps EatBar offers a simple but well chosen menu of full size entrees ranging from about $8 to $15 dollars (note: for several items this price does not include a side). Vegan dining is right out, but those who eschew meat won't starve: the EatBar salad is a fresh and simple selection of baby greens and shaved fennel, and the grilled cheese panini is gooey and delicious. Come springtime they will hopefully bring back the tomato and cornbread salad, which is an amazing light-but-filling salad, perfectly balancing the saltiness of feta and olives with the sweetness of the cornbread and tomato.

Anyhow, back to the meat. The house made hot dog is easily EatBar's greatest contribution to the DC area's  culinary culture. More bratwurst than ballpark, this all beef sausage is huge, with perfect consistency and just the right amount of grease and salt, served in a toasted bun that is actually the right size! Though I've read of people having mixed experiences with the dog, in several outings I have never had one that wasn't plump and fully cooked.

Items come out as they are finished, so if you are one for traditional three course dining, you might be better served elsewhere. However, this breezy sort of service leaves one plenty of time to sample the substantial wine list. EatBar offers a staggering 70 wines by the glass, differentiated by color, weight and style. Prices range from about $7 to $17 a glass and the wine is served in full size Bordeaux glasses at much closer to proper temperature than you find at most wine bars. While there is a sprinkling of restaurant standards on the list, by and large it is an eclectic mix of wines from all over the world, ranging from crisp Loire whites to heavy Spanish monsters. Though there is no real sommelier that I've ever met, the bar staff is friendly and will usually let you sample before you take the plunge. The bottle list, too, is quite lengthy and surprisingly wallet friendly-- I found a 2000 vintage Cotes du Rhone on there a few weeks back that was drinking very well for about $20! The beer situation is unfortunately a bit touch and go, and both beer and wine selections could stand to be rotated more often-- that said, the very breadth of selection will not leave you wanting for something new, as long as you are on the adventurous side.

Problems of drink and food rotation aside, I find myself going to EatBar again and again, not only for the addictive snack foods, but for the fun and welcoming vibe as well. While paper menus may be few and far between, all you have to do is refer to the framed blackboards behind the bar, a cute and innovative homage to your friendly neighborhood deli. Sunday night is movie night, so if you find yourself free on a weekend night and don't want to shell out $10 on a ticket to Hollywood's latest piece of schlock, swing by and see a classic--a glass of Cab is a far better investment in my opinion, and the truffle popcorn and candy are on the house! It’s these little touches and more that make what could be an intimidating venue into a rather comfortable affair-- more reminiscent of Whiteys really than is evident at first blush.

EatBar
2761 Washington Blvd
Arlington, VA
Map
703.778.9951
http://tallularestaurant.com/barandlounge.htm
Dress Code: Casual
Non-Smoking in the Front Bar, Smoking Allowed in the Back

A mention of Pike’s Pizza in Friday’s Washington Post Weekend section brought to mind a food I recently discovered -- the salteña. Over last season’s farmers market in the Del Ray neighborhood of Alexandria, Marcela’s Bakery, which is located just up the road on Mt. Vernon Ave., set up a table where beef and chicken salteñas were sold. After my first one, (actually two because I had to test out the beef after having the chicken salteña) I grew fond of the dough filled parcels. It became my breakfast each Saturday I visited the market. Fresh out of the oven, the hot chicken and beef salteñas were beautiful with their egg-washed golden crust topped with a braid which secured the soupy mix inside.

The Bolivian salteña is a staple food in its native country and is served often for breakfast and as a mid-day snack at roadside stands. This labor-intensive savory pastry takes days to make from the sweet pastry to the gelatin thickened broth inside. Once the outer pastry and filling are made, the dough is wrapped around the filling and secured with a telltale braid on top. I liken the salteña to a hand held pot pie. Sweet crust encapsulates a juicy filling of chicken or beef (sometimes both) with hard boiled egg, diced potatoes, peas, olives and raisins.

Brought to Northern Virginia by Bolivian immigrants to what is known as the Salteña Circuit (which centers around Columbia Pike stretching from Falls Church to Arlington), the salteña and Bolivian fare in general have, in the D.C. area, flown under the radar, so to speak. Although Arlington (called Arlibamba by some due to fact that most Bolivians immigrated to Virginia from Cochabamba) is home to the largest population of Bolivian immigrants in North America, many local residents are not familiar with Bolivian cuisine and the many restaurants that are nearby serving primarily Bolivian customers. More widely known among foodies and Northern Virginia residents is our plethora of Vietnamese and Korean food. In Washington, Ethiopian restaurants have been enormously popular. But Bolivian cuisine has quietly crept into our food scene, often disguised as a pizza joint or Tex-Mex restaurant. Tutto Bene in Arlington mainly serves Italian cuisine- but there is a separate Bolivian menu available and during the weekend, the restaurant teems with Bolivian-Americans enjoying the cuisine of their homeland. Tutto Bene serves thousands of salteñas per week.

Pike Pizza, as recommended by Tom Sietsema in Tom’s Picks in fact doesn’t serve pizza anymore. It does however crank salteñas out of it’s pizza oven tray after tray.

Approaching the salteña, one must have a strategy. Unlike an empanada, the filling is quite juicy and eating it in hand takes skill. My approach is to eat the salteña on a plate or in its container with a knife and fork. First I cut into the top, then I scoop the filling out and tear away the crust a little at a time, sopping up the juices as I go. The true way to eat a salteña is to hold it in on hand, bite off an end and tip the juices into the mouth. Then eat the rest- no plate needed. No doubt, I would wind up wearing it if I tried that.

On my salteña quest, I ventured past my tried and true Marcela’s Bakery and headed to Arlington where I purchased chicken and beef salteñas from Tutto Bene on N. Randolph St., a warm and friendly place which was starting to fill with Latino customers exchanging Spanish greetings with the owner.

Next, I went to Pike Grill (not Pike Pizza) on Wilson Blvd. This restaurant was a more bare bones casual- Mom and Pop where mixed beef and chicken salteñas were cooking in the oven as I arrived. Through a window, I could see a woman cooking in the kitchen toiling over dough and cutting potatoes. Having to wait a bit for my salteñas, I was offered chicha morada, a drink they make themselves. Chicha morada is a bright red sweet drink make from boiling red corn and adding cinnamon, lemon and sugar...and lots of sugar.

I departed from Pike Grill having left a nice tip in appreciation of the welcoming hospitality and refreshment and drove to My Bakery and Café in Alexandria (there are two other branches: one in Falls Church and one in Manassas). Here I picked up a mixed beef and chicken salteña and headed home for a tasting.

All salteñas were accompanied by a fiery salsa verde called llajua. This condiment can range from mildly  spicy to hotter than Hades. It's best to dip a prong in first to gage the heat level. I got a bit overly confident with the llajua from My Bakery and Café and put about half a forkful into my mouth which resulted in the invocation of the Almighty’s name quite a few times in between grasping for milk or anything with fat, but mercifully, it didn’t last long. Decidedly, Pike Grill's llajua was the favorite between my husband Frank and I. It had a nice thick consistency and medium heat which did not blow out my taste buds.

All of the salteñas I bought ranged in price from $2 to $2.50. My favorite was from Pike Grill because I thought the sauce had a fuller, spicy taste with a little heat in the sauce. Egg was definitely present in both salteñas and I got a nice hunk of green olive. Frank liked Tutto Bene’s salteña the best. I have to say the raisins in their salteña are a nice counterpoint to the heat of the filling. Not that there were any losers here as they were all excellent and beautifully made.

If you haven’t treated yourself to a salteña or Bolivian food in general, I hope this inspires you to expand your foodie repertoire and try this delightful cuisine made by people who welcome you into their restaurant as if it were their home.

My Bakery and Cafe
http://www.mybakerycafe.com/
3839 Mt. Vernon Ave
Alexandria VA 22305
703-842-7554
Map It

Pike's Grill
3902 Wilson Blvd
Arlington, VA 22203
(703) 243-0279
Map It

Tutto Bene
http://www.tuttobeneitalian.com/
501 N. Randolph St
Arlington, VA 22203
(703) 522-1005
Map It

Tucked away on a quiet block of N Street just south of Dupont Circle, the Tabard Inn is one of those places that you don't quite discover until you've been in Washington for a while - and then you wish you had known about it forever.  The hotel has 40 guest rooms spread out across three adjoining townhouses, and each room is uniquely decorated.  Looking out a south-facing upstairs window at the dome of St. Matthew's Cathedral, it is easy to imagine yourself in some picturesque Italian village.

But the Tabard Inn is not just a Hilton alternative - its restaurant boasts the talents of Huw Griffiths, the man recognized by the Restaurant Association of Metropolitan Washington as 2007 Pastry Chef of the Year, and its cozy parlor is a great place to curl up with a hot beverage and one of his creations on a cold evening.  Although the restaurant's main courses left something to be desired on a recent visit, the starters and desserts definitely saved the day.

To get to the Tabard Inn's eponymous restaurant, you pass through the lobby of the hotel and into a parlor that is dominated by a stone fireplace and its massive wooden mantle.  Chairs and benches throughout the dark-paneled room provide plenty of space for people waiting to be seated in the restaurant, but I would highly recommend a visit for the sake of the parlor itself - a limited menu of light fare and desserts is available from an attentive waitstaff.  My wife tried the Hot Buttered Rum despite the fact that she is not normally a fan of rum, and she thought it was absolutely amazing.  I enjoyed a hot apple cider spiked with Knob Creek bourbon instead of rum - a special request that they accommodated without hesitation.  What a great way to start!

We were encouraged to let the hostess know when we were ready to be seated for dinner, a nice change of pace from overbooked restaurants who make you wait while they hurry other diners out.  Once we did so, we were quickly shown to a table in a small upstairs dining room (not the main room) with views of the Inn's courtyard through the nearby windows.  Our server quickly and ably walked us through the menu and informed us that there are no off-menu specials because new menus are printed every day.  She also pointed us toward a short list of wines that are imported directly from Italy by the hotel.  These represent some great values, but the unique relationship between the Tabard and the growers means that you'll have a hard time tracking the wines down later should you want to buy them yourself.  We shared a bottle of Deltetto Roero Arneis, a crisp white wine from Roero in northern Piemonte that was wonderful with our various seafood and pork dishes.

A generous basket of bread was brought to the table once we had placed our orders, and this was our first introduction to Huw Griffiths' skills.  The basket contained several slices each of light rye, focaccia and sourdough olive breads, each handmade by the pastry chef that day.  Although one of my dining companions found the focaccia a bit too salty for her taste, we all agreed that the breads were delicious and lived up to the hype.

Soon after that, our appetizers arrived.  With several salads, soups and hot dishes ranging from $7 to $11, there are plenty of choices to tempt you, and you would be wise to start with something.  An arugula salad that featured roasted pears and pine nuts had its sweetness nicely tempered by a balsamic vinaigrette, and fried gingered calamari were light and tender - though none of us could detect the ginger.  My favorite starter was a combination of mussels and spicy lamb sausage served in a silky curry sauce that was rich with a subtle heat.  A garnish of watercress lent a fresh, peppery note that complemented the dish nicely.  To this point, the meal was wonderful.

Unfortunately, we had decidedly less luck with our entrees.  Despite a wide variety of dishes (10 choices in all, ranging from $21 to $33), there were very few that begged to be tried.  My mother opted for a seafood gumbo that featured house-made creole sausage.  Though the sausage was tasty and the seafood well-cooked, there was something about the flavor of the gumbo that seemed out of place - a dusky smokiness that none of us could recall in other gumbos we had eaten (and preferred).  My wife's tagliarini pasta suffered from too much salt - despite the inherent saltiness of the squid's ink used to color the pasta as well as the scallops and the grilled calamari, the dish was topped with a spoonful of trout roe that only added to the overly briny flavor.  I ordered a suckling pig roulade that was topped with a deliciously tangy fig gastrique, but I was disappointed by the meat used - the cut of pork I was served was at least 1/3 fat, and the skin had a soft, chewy consistency.  Only my aunt's crab cake was an unmitigated success, with large lumps of sweet crab meat barely held together by any filler at all and served with a wonderful remoulade.

We had been warned to save room for dessert, because Huw Griffith's pastries and cakes are truly the stars of the show (desserts run $7 to $10).  A pear tarte with an airy pastry shell came with a scoop of house-made maple ice cream, and the flavors were amazing.  A vanilla and malt cheesecake with a banana creme anglaise was decadent and too rich for any of us to finish.  A tall slice of moist chocolate cake was served with a scoop of mint-chocolate chip ice cream that tasted like garden-fresh peppermint, instead of some artificial mint flavor.  But the true standout of the evening was the pumpkin pecan bread pudding, accompanied by dulce de leche ice cream.  Picture a warm, sweet, gooey confection with a base of house-baked bread tempered by savory spices and you've got a good idea of just how wonderful it was.  Any disappointments brought on by our entrees were momentarily forgotten over dessert.

Unfortunately, the main courses were not the only disappointment.  Service during this trip was surprisingly uneven, as well.  At no point in our meal did our server stop by to check on us, save to present the dessert menus.  We went through the entire meal without having our water glasses refilled once, only to have them topped off twice during dessert.  And, most disturbingly, all of my companions' dishes made it to the table a full five minutes before my roulade, leaving them to look at their cooling plates of seafood while they politely waited for my dish to arrive.  All of this despite the fact that the restaurant was not full at any point during our two-hour meal.

As I said at the beginning of this post, I consider the Tabard Inn one of Washington's hidden gems, and I always look forward to visiting when the weather turns cold so I can enjoy the warmth of the fireplace in the parlor.  The romantic appeal of the Inn cannot be overlooked, either, which is why I have often recommended it to friends as a great 'special occasion' spot.  But I have found the quality of their main courses to be steadily declining over the past year or so.  The desserts and hot drinks (our server informed us that Griffiths was responsible for the fantastic Hot Buttered Rum, as well) remain reason enough to visit, but there is too much competition in this price range for the kitchen to turn out unimpressive dishes like the ones we had.

Tabard Inn
1739 N Street, NW
Washington, DC  20036
Map
(202) 785-1277

Details:
Dress Code: Business/Dress Casual
Parking: Valet parking is available for dinner patrons for $7.  Street parking is available nearby but can be difficult to find due to the proximity to Dupont Circle.
Closest Metro: Dupont Circle (use the south exit)
Reservations: Taken and recommended. Tabard Inn is not currently part of OpenTable.
Baby-Child friendly Rating: 0 diapers (to borrow Jason's system).  The quiet and somewhat romantic atmosphere coupled with the limited child-friendly menu options make this a bad choice for families with small children.
Bathroom Rating: Two small unisex bathrooms are both clean and well-kept.  A framed letter on the wall from one of the vintners whose wines they import directly reflects the special relationships that go into their wine purchases.

There's nothing I dislike more in a restaurant than expensive dishes that I can easily duplicate at home (and probably make better myself). That's why I really like Willow Restaurant in Arlington, VA! Their menu is constantly changing with interesting variations on some classic dishes, but they're not your run-of-the-mill dishes -- the kind that a quick search on the internet turns up a similar recipe in just a few secones.

Take for instance, the homemade sausage-wrapped rack of pork. The pork is cooked just a little pink in the middle, juicy and tender. The homemade sausage packed around the pork is moist, and adds just enough spicy flavor to the dish that it doesn't overpower the pork. Add to each bite a little slice of the caramelized cipollini onions on the side, and you've got a very good fall dish. Yes, if I had enough time, I could probably duplicate this dish on my own, but only after preparing all of the ingredients for a whole day.

I haven't really had anything I dislike at Willow yet. So far, between Amy and I, we've tried a good variety of dishes at Willow. Our favorite appetizer by far is the Fritto Misto platter, which is a bunch of little fried appetizers including cheesy prosciutto fritters, chorizo-stuffed olives (by far the best thing in the dish), and blue cheese-stuffed dates. These were so good the first time we tried them, that we ordered them again on our second trip.

One thing I noticed on the menu, the chef sure likes to wrap meat. Half of the dishes were some kind of meat that was wrapped in something, or a meat wrapped in another meat, or some other combination like that. Luckily I like meats wrapped in stuff, like the pastrami-wrapped albacore tuna, which reminds me a lot of the old speck-wrapped white tuna at Komi that I miss so much, or  a potato-wrapped salmon. The salmon came with these amazing little ricotta cheese pancakes, that added a nice tang to the dish. The wrapping is mainly a presentation thing, I believe, for which the Willow chefs get top grades.

I don't usually care much about atmosphere, but I have to say that Willow has done a good job creating a nice dining environment. The dining room is quiet, but not so quiet that you can hear the conversations going on next to you, and the tables are also nicely spaced so you don't feel cramped. The bar area is fairly large and seems to always have space to sit. Last Saturday night, I couldn't get a reservation for a table, so instead, any and I just went and dined at the bar.

Service goes above and beyond as well, and the servers have a lot of information about the food and wine being served. Out waiter for our first visit was particularly knowledgeable about the wine, suggesting a buttery Pinot Blanc to go with our seafood dishes while telling us about the vineyard, how the wine is produced, as well as hints on serving temperatures.

With the food so good and portions as large as they are, it's hard to save much room in your stomach for dessert, and therefore, I haven't had as much experience with them. But do yourself a favor and try the sticky toffee pudding cake, a small moist cake topped with ice cream and covered in caramel sauce. My only complaint is that Willow doesn't have any cheese to go with their very excellent wine list. I was really craving cheese one night rather than a sweet dessert, but they don't appear to have any.

As I said before, portions are very large and the prices are very reasonable because of that. The most expensive entree, the pastrami-wrapped tuna, is $27. Wines can range in value. Looking at the prices of Willow's wine list from their web site, I see some wines are only $10 over retail, but others have a much higher markup. With a bottle of wine (and sometimes more), a single dessert, apps, and entrees for two, our average check was about $140 -- well worth the price in my opinion. There's nothing worse than getting a check at the end of the night and thinking that the meal wasn't worth nearly as much as you're paying, but at Willow, that thought has never crossed my mind.

Willow Restaurant
4301 Fairfax Drive
Arlington, VA 22203
Map
(703) 465-8800

Details:
Dress Code: Business/Dress Casual
Parking: There is a parking lot around the corner on Taylor St. Parking is free with validation from the restaurant.
Closest Metro: Ballston
Reservations: Taken and recommended. Although there's usually space at the bar if you can't get a reservation.
Baby-Child friendly rating: 1 diaper.
Amy's Bathroom Rating: Very nice and kept clean.

One Saturday night not too long ago, I was in the mood for something new. I'd had my full of everyone's latest rendition of the overly breaded crab cake with a side of vegetables and salad and I was on the prowl for something I'd never tried before. So I picked up Washingtonian Cheap Eats and started flipping through the pages looking for some inspiration.

What's this Taste of Morroco in Silver Spring -- that's definitely new and I've never had Moroccan food before! Sounds like a good option.

From my numerous trips to Ray's the Classics around the corner from Taste of Morocco, I knew that the parking situation is pretty good on the weekends. There are plenty of lots in downtown Silver Spring and traffic on the weekend is never too bad in that area.

You'll forgive me if I don't go on and on about the decor at Taste of Morroco and how it makes me feel like I've been transported to another world, because I really couldn't give a crap, other than the fact that my son had a really good time bouncing on the cushions on the seat along the wall. Yeah, the decor is nice, but nice decor doesn't make up for bad food (I'm not saying that Taste of Morocco's food is bad, as you'll find out by reading the rest of this) no matter what continent you're "transported" to.

(Please forgive my sarcasm. As I write this, I'm cramped in coach economy on a plane on the way to Chicago and the person in front of me just put their seat all the way back forcing me to type on my computer like I'm a sardine.)

One thing I really appreciated at Taste of Morocco was how helpful the people are at the restaurant. I think they realize that most people dining there have never eaten Moroccan food before, so they spend a lot of time explaining what the different types of dishes are. One thing they'll tell you, is that a tagine is "just anentree." You'll see sections for Chicken Tagines, Lamb Tagines, Vegetable Tagines.

Oh and the Bastillas! When our server first explained the concept, I was like "BWAH?!" You're telling me me you're going to put powdered sugar on top of my chicken? But trust me, what might sound odd, is really very good. The bastillas are one of the more intriguing things I've eaten in a while. They're sort of like a Jamaican roti, but instead of a whole wheat roti bread on the outside, you get several layers of crispy phyllo dough topped with cinnamon and powdered sugar. I could order a large chicken bastilla as an entree and leave totally satisfied. Taste of Morocco happens to make these particularly well with a flaky crust and amazing flavor of the meat or vegetable filling. Since dining at Taste of Morocco, I've dined at some other Moroccan restaurants and been very disappointed. One place actually seemed to precook their bastillas and just serve you a reheated slice. Oy!

Although I've stressed the bastillas, you shouldn't miss the other appetizers like harrira,  a slightly spicy, tomato-based soup with chick peas, lentils, and various vegetables, or the Moroccan-spiced shredded eggplant, which has a nice smokey flavor.

Your choices for entrees are pretty simple although it might look complex when first looking at the menu. Just start with the basic choice of couscous or tagine. I'm going to tell you right now that you don't want the couscous, unless you're someone who really likes couscous, because there's a LOT of couscous. I just found it boring. Regardless of this choice, the meats are cooked the same way in a clay tagine pot, which consists of a high dome at the top and maintains moisture in the pot while the meat is cooking.

You choices of tagines start with Chicken, Lamb, or Vegetarian, and from there, you get your choice of seasoning. Both the lamb and chicken come out very tender because of the slow cooking method in the tagine pot, which infuses the flavor of the seasoning into the meat. My favorite so far is the chicken with preserved lemon and olive or the spicy chicken. I, and my vegetarian guests on another trip, found the vegetarian tagine to be ok, but a little boring, especially after following up a bastilla.

Dollar-wise, the Moroccan feasts are definitely the way to go because they're a great deal. For around $50 two people get to sample each of the dishes I've described. You each get a choice of soup, an appetizer sampler of Moroccan-spiced eggplant, hummus, carrot salad, and cucumber salad, a small bastilla to share, a tagine, dessert  of cookies, and a fruit basket. The only thing is that the fruit basket is lost on me and I feel bad leaving all that fruit just sitting there at the end of the meal. I mean, if I want an apple or banana, I'll go to my local farmer's market.

The choice of wines and beers can be disappointing. The Moroccan beer on the menu is never available (in the Silver Spring location) because they can't get it imported into the state of Maryland, as is the same with the Moroccan wines. To get them, you'll have to go to Taste of Morocco's Arlington location, which personally I found to be a little better than the Silver Spring location. Everything we had there was basically a little better and cheaper as well. The feast itself was about $10 cheaper to start and the wines and beers are cheaper because it's in Virginia instead of Maryland.

(And oh yeah, there's bellydancing too.)

Taste of Morocco

8661 Colesville Rd
Silver Spring,  MD  20910
Map
(301) 588-4003

3211 Washington Blvd.
Arlington,  VA 22201
Map
(703) 527-7468
www.tasteofmorocco.net

Details:
Dress Code: Casual
Parking: For Silver Spring, you have street parking and parking lots which are free on the weekends. In Arlington there is plenty of street parking and public lots.
Closest Metro: Silver Spring and Clarendon.
Reservations: Taken at both locations.
Baby-Child friendly rating: 3 diapers. Plenty of high chairs and the staff is great with children.
Amy's Bathroom Rating: They're acceptable.

It's rare that I find myself writing about pizza and Bethesda, or even all of Montgomery County. It's almost as if pizza is a four-letter word out there, but I think Mia's Pizzas in Bethesda is a refreshing addition of the DC metro pizza scene.

For those of you that love 2 Amy's or Pizzeria Paradiso, you'll feel right at home at Mia's. The menu incorporates the good things from both and adds a slightly suburban touch for the kids. I used my son's presence as an excuse to order a "little mac 'n cheese", which I really wanted for myself. Upon first tasting, it came off as bland, which actually made it perfect for my 2 year old. Then I added a hefty portion of crushed red pepper and salt and it was perfect. This is by far the cheesiest mac 'n cheese I've eaten in a while. Kraft don't have nuthin' on this.

Be warned that the crostini appetizer, which is often on the special menu, is not like your typical crostini. Don't expect little crispy toasts with spoonfuls of toppings on them because it's closer to a salad than anything else. The homemade focaccia is the basis of the crostini, which I don't find to be particularly good bread and can be bought on its own for $2.50 with balsamic vinegar, olive oil and hot pepper for dipping.

If you're actually in the mood for a salad, there are many well presented options to choose from at Mia's Pizzas. The mozzarella, tomato, and basil salad is nothing original, but is very well executed. Slices of ripe yellow and red Roma tomatoes are the highlight of this dish with the addition of sweet heirloom grape tomatoes, peppery arugula, balsamic vinegar, and of course, fresh mozzarella. On a recent trip to the grocery store I tried to reproduce this salad.  $5 for the mozzarella cheese, $2.50 for the arugula, $3 for the basil, $5 for the tomatoes, $10 for some balsamic vinegar, and $10 for some halfway decent extra virgin olive oil. $35 later, I was wishing I drove to Mia's and spent the $6.50 instead (although I'd made enough for 6 or so people to eat, but there's only Amy, Noah and I, and Noah's not much into mozzarella cheese...or tomatoes...or just about anything lately).

One of these days I'll go into how cursed I am because my son is one of the pickiest eaters on the planet.

On to the main event...the pizza. I'm surprised that I was able to even stomach the idea of eating pizza after my recent trip to New York. For me, pizza is all about the crust. You could use the freshest mozzarella cheese, great sauce from San Marzano tomatoes, but if the crust tastes like white toast, you're worthless in my opinion.

Mia's Pizzas has a nice chewy crust which at times can be a little thicker than I like, but it has a good yeasty flavor. The cooks have a tendency to leave a thick ring of uncovered crust around the edge which can be disappointing. The toppings and sauce are very good quality and tasty. My favorite toppings are the salami, pepperoni, and hot peppers, but I have yet to try them all.

I'm probably a much tougher judge of pizza after eating some of the best pizza in the world on my NYC trip, but Mia's pizza could use a longer cook time as could most pizza that comes out of a wood oven, so if you're like me and you like your pizza with a nice ring of char, then ask for it well done. Usually I just order the Margherita with a couple toppings, if any at all, because it really doesn't need any. Some of the pre-configured pizzas are good too, like the Il Forno or Jorge's Inferno, so give them a try too.

If you're not in the mood for pizza you can order a meatball sub instead, but ask for an extra couple spoonfuls of sauce to keep it from being dry. The meatballs themselves are good enough to eat on their own which you can have if you order the appetizer portion (and you'll notice just about everyone does in fact order that).

At Mia's in Bethesda, I was brought instantly back 25 years to my childhood in Connecticut, picking fresh strawberries with my mom and brother and then returning home to slice them and to put them on top of the warm, fluffy biscuits my mom had made when I ate the strawberry shortcake. It was on the specials menu at the time, and I've had good luck with all of the special desserts. My son goes gaga for the homemade cupcakes, which you'll notice (mostly) only the kids are eating. They're very dense and heavy and not fluffy like you'd expect. Nevertheless, we'll always be ordering one.

Mia's Pizzas
4926 Cordell Avenue
Bethesda, MD 20814
Map
(301) 718-6427
www.miaspizzas.com

Details:
Dress Code: Casual
Parking: Street. Bethesda is good for parking Sun. through Thurs. but Friday and Saturday (when the valets come out) your only option is the garages. Either way, make sure you bring lots of quarters for the meters.
Smoking: Not Allowed.
Closest Metro: Bethesda
Reservations: Not Taken.
Baby-Child friendly rating: 3 diapers. Plenty of high chairs, bathrooms with plenty of room, crayons and a not so quiet dining room make this an ideal dining location with children.
Amy's Bathroom Rating: Clean and dependable.

I love places with beer lists, because I don't know anything about beer and there's always something new to learn. In my four trips to Brasserie Beck, I've learned a few things. First, Belgian beer rocks, each beer has a special oddly-shaped glass to be served in, a gueuze goes great with oysters, and Chimay is pronounced she-may (I'm looking forward to learning more in my future trips). Brasserie Beck is beer snob heaven. The very bright and very crowded bar (unless you get there before 6) is a haven for people looking to relax after a long day at the office. It's understandable why it's such a popular happy hour spot, but it's not just the beer you should go to Brasserie Beck for -- hell, you just might also want to eat some food.

I'd recommend both the leek and potato and pea and veal meatball soups. A sinful liver parfait I'll never tell my doctor I ate is going to be hard not to order again and the oysters are amazing. On my last trip we had Olympia and Stellar Bar oysters. Please, I beg you, don't order the Stellar