morela

i think he started around August sometime, less than 6 months ago.

I’m starting this thread on Pesce because I couldn't find an existing one, and b/c people should talk more about this place. Pesce is a great value. For the money you dish out, you can get really have a meal that will stand alone. The wine they offer is really inexpensive and clearly a list put together with some thought. Looking for comfort close to Metro? A small friendly staff that will remember you? Go to Pesce. Bobby Beard, only twenty-something, is the spirited young man running this show. I know he has done some time in both Olives' and Citronelle's kitchens...and that others of you knew his work there. Here’s what I know from Pesce: He cooks his fish damn well, he makes great sauces, and the menu is revolving constantly. I like menu-changing because it forces me to taste something new... In the last month or two, I've been a few times and have had great dinners. I'll tell you about the most recent visit: To start I had a this smoked trout and arugula salad with beets, goat cheese, roasted pumpkins seeds, and I wish I could tell you the kind of vinaigrette. The trout was outstanding, really fresh and clean-tasting, and there was a fair amount of it. Beets and goat cheese, which I always wonder if I'll get bored of, proved to be a nice match with the zest of greens and smokiness of the meat. Good stuff, and it was like a $7 salad. Think of a salad that you get for twice as much at so many of those little Dupont places. Ick! Or the size of the side item you'd get somewhere more upscale. Lots of trout, memorable salad, $7. Then I had these amazing prawns (three big guys), over a sauce of leeks and chanterelles with a little bit foie gras. I wasn't sure how the flavors would work; how the foie would hold up, but it was amazing. Again, totally impressed with what was on my plate, the texture of the prawns, the thoughtful combination of ingredients. This one, with a good amount of seared foie, $13! How much for that disappointing pasta salad from Fresh Fields (sorry Whole Foods, I’ll still shop)? Let's say $12.99, and you probably eat it out of plastic. The point is, the cooking is great, the comfort level high and the prices are better than right (more for your money). Finally, an entree that I shared (you’re not still hungry after two firsts) . It was a grilled butterfish with a port sauce and pureed parsnips, lentils and bacon. The fish was rich and a little sweet, but cooked beautifully. The puree with the bacon was total comfort food, but plated without slouch. It may never be offered the same on the menu, but track it down if you can. As, for service, I can't be the best reporter on that because I always sit at the bar and it's not a normal bar. You can't smoke in there, there's sometimes a bartender, and there are usually just three people working the front of house. I have a fine experience at the bar, but Pesce's a place that I feel is better designed for table dining. I leave with a smile (and a happy little wallet). So... If you've never been, you should try it. If it has been a while, go to see if you like Bobby. How easy it is to write a lot when it's true. Sorry. Here: Pesce. Dupont Circle 2016 P Street NW (20th Street NW)

8Track: Tom and us I think I'm gonna hold off for a while, even if I do like the spicy guac and the frozen pomegranate margarita.

Damn! I though $4 at Olson's next to Jaleo in DC was good. Also, I just started M.F. K. Fisher's The Art of Eating, which I picked up at a used book store for a deal. A lot of people I admire have told me to read...and so far it's amazing. This is the first of her books I've picked up ...and I really love her voice.

Rocks, You love phallic art! Remember when you said this: "...Next time you're at the intersection of Virginia Ave and 18th St, walk underneath the equestrian statue of Simon Bolivar and look up at his horse: its testicles are the size of cantalopes and its retractile penis (which may have been amputated by a vandal) looks just like a fried egg." Well, I finally saw the statue on my run Sunday afternoon. Wow, you're so right about the fried egg description, but do you really think vandals could get up there that easily? I mean, to do so without being caught, they'd most certainly have to be a Rockstar like you. That horse is HUGE! Those vandals had to have had some serious penis envy to go to the trouble. PS: Was it a dream... or where did I read about a Spanish restaurant opening in Rockville (maybe same people as Andalucia in Bethesda)?

Sara, I'll for sure keep you posted.... and your birthday!! I'm going to see that you get a bacon-scented air freshener too; we already know you'll have a good meal.

Well, only one more... Thanks to Don Rocks for not showing up at Firefly on Saturday night, I got to eat his dinner! Short rib ravioli with truffles. It was killer; a rustic and comforting dish that makes me hope he'll put something like that on the menu regularly. If I were smart I would have had John pick out my bottle of wine, but I didn't know I was eating. I need to go back and try his newest soup. And John W., a cheese plate for real? That would make me happy!

There’s nothing like a warm sunny day in the middle of winter to help me cope with that end of vacation feeling, post-holiday exhaustion, and the dread of a demanding work week. But alone, the weather couldn't save me. It was my Sunday supper at Nectar. Last night was a quiet one at Nectar; the kitchen needed to be tucked in early to ready for its scheduled day of surgery (more expansion ). My pal, Cory, and I claimed the bar our own and, with ease, accepted Jamison’s (and Alex’s) kind invitation to try their duck confit; the last one ever plated in the original kitchen space. This duck confit with a foie gras salad, no doubt, will soon be a dealmaker in the power lunch scene. Picture a nectarous leg of confit, crisp, yet daintily slipping off the bone when it is stroked with the fork...on a little island of caramelized onions, the pan-seared foie gras (a few pieces), partnered with a bed of greens, a bit of asparagus, green beans, a few quarter-sized slices of potato, delicate cubes of a blue cheese, just small enough, as not to overpower. Oh, and there were some pistachios scattered on the plate. It was truly spectacular; a beautiful dish, and I can’t wait to go back and explore more of the new menu. And to finish, cheese, of course. For certain the most consistent, the most professionally presented and highest quality plate of cheeses in the city. This, as many know, thanks to that fox, Jarad Slipp, and his commitment to only the very best...from the sweet and the savory, right down to the very knot of his tie. Nectar is always a lead runner in improving my week and it’s one of those places I could go to enjoy the same elixir, in the same chair, again and again. It’s a place I like to either go alone or with my closest friends (though, I wouldn’t skip this treat with lesser company). Nectar is my self-communion. The dishes last night, the warmth of the staff...another true reminder why Washingtonian Magazine isn’t a food or wine magazine . To have completely overlooked this place makes that glistening magazine cover look like the best bathroom mat in town. A huge omission on all levels of food critique, I know . And, indeed, a disservice to those who might actually be reading the magazine ...in the insipid ambiance of their bathrooms. Thanks Jamison and Alex for all you do to make your house glow! Jarad, great suits too.

..and also, Tom Powers has a nice smile. I haven't been there since around when it opened. It was quite good then, but just so so so dead. Kinda sad. Tom came out and talked and smiled... Good. I'll go. I feel like the place is hidden. Does dining room even get full?

To be honest, I don't know. I figure that enough people are reading and there's a chance the post could help my friend. Your questions are good.

That was the query. It's for real.

For a reporter friend: Looking for a meat-eating person who is considering becoming a vegetarian due to Mad Cow. Anybody will do, would help if this person had contacted PETA for info, but not necessary. Thanks much. Contact Reilly Capps at cappsr@washpost.com 202 334 4686.

That's insane! I must have one of these. Who sells them? I would marry a man whose home always smelled of bacon. Man-made incense or not...

Swankily said and done. Everyone else, great detective work. I might have a bigger case for you gumshoes.

Thanks Jenny and Vengroff! Rocks! Quiche! ...and a whole slew of others for the phone calls. I'm doing better.

I think I'm gonna rent that one tonight and have a man's drink to put me down. Everyone, I was punched really hard by a thug trying to mug me in Adams Morgan last night. I'll be fine, but my gullet's all messed up. Actually, it was quite a freighting experience and I'm lucky. Be safe. Morela.

Thanks, man. I will add dill pickle juice next time I make a BM. Why the hell, not? I'm a big pickle eater, so the jucie in my mary should be a treat. Soup trial set for end of next week, so keep this stuff coming. Cheers, cinder-morela

Yeah, it's sounding like something I shouldn't attempt with vodka. What kind of soup most resembles a hot virgin bloody mary besides, well, hot bloody mary soup? I mean, is there something really similar that for some reason I can't think of. There ought to be, give or take a few spices/ingredients.

No, that's great. I want to know this stuff...

Does anyone have tips, feedback or recipes they want to share? I've had a cold version with crab. Honestly, though, is this stuff any good hot?

Because they are good friends of mine (Todd and Ellen) I can tell you more about Equinox later if you want.

A few things: 1. At least Washingtonian acknowledged the talents at Equinox. 2. The Winter Solstice dinner on Friday night blew me away... That's all I'll say. 3. It's not going to be done for a while, but this inn in Middleburg is one to watch. Vanity! Salamader Inn's Logo Is that not a damn hot design? Picture that on a chef coat...or a bathrobe. I can't wait to get my bathrobe!

Oh, I agree.

What's new on the menu at Nectar? Haven't been for hot food in a while... Last Friday I had a quick plate of cheese, but didn't see a menu. Love that cheese, tho...

What about Sake Club further down Conn. Ave. (not to be confused with Saki)? I don't think they have a dress code, but I would call to ask. Or go to Palena anyway and say hi to Derrick... ask him about Sake Club b/c he's the one who got me excited about trying it. Maybe I'll go to Sake this weekend, especially if you give me positivie feedback...