mnebergall

I belive it was the chocolate flan that had the interesting spice flavors.

This report is going to take a while to write up as we shared probably 20-25 different dishes last night. I will not try to describe them all, just the ones that stood out in my mind; I'm sure different dishes stood out for the others and they will chime in with their impressions: Our server, Carlos, was attentive, knowledgeable, and efficient, no glaring faults with the service. First, we ordered a round of tacos, one order of each kind on the menu and there are about 5 different kinds: oxtail, barbecued pork, beef tongue, chicken and talapia. Except for the talapia, the tacos are served 3 to a plate and by "plate" I mean a small cardboard container of the type you might get off of a taco truck. I'm sure that "taco truck" is the message they are trying to convey. Anyway, you get three smallish tacos and we cut them in half to share and a half a taco is about one-bite. So, with 5 different tacos, we each got a bite, with one left over (3/2=6). All of the tacos were very good: The talapia was very, very mild and the salsa they provided was inadequate to punch it up. They give you a basket with freshly made tortillas and there was enough fish on the platter for each of us to have a whole taco. The other four were more pungent. The beef and pork tacos seemed like they had been left sitting for a while because they were somewhat lukewarm. But that did not detract from their flavor. The beef tongue was one of the favorites and the meat was flavorful with a less stringy texture than the others. I think many of us liked the chicken tacos the best because they were piping hot. I'm sure the other tacos would have tasted better had they been as hot as the chicken tacos were. I'm inclined to give them the benefit of the doubt here because it was, after all, their second night open for business. We also had three orders of the ceviche: crab, salmon and the seared scallops. My favorite was the crab, which was sort of like a thick bloody Mary with a tomato juice base served in a funnel shaped glass. Others liked the salmon more. The scallops were excellent as well. Here is where things become sort of a blur. So many different things came by that I have a hard time recollecting my experiences. Skip the creamed corn. The two dishes that stand out are the dragon fruit and the chicken soup. The dragon fruit was one if the highlights of the whole dinner, as was the chicken soup. The dragon fruit came out with the pulp removed from the skin of the fruit, cut into large dice and flavored with fresh lime juice (the server had a fresh lime and a squeezer that he used to put the fresh lime juice on with, table side) and salt. The server described it as having a kiwi texture, but I think it was more like "white watermelon." The flavor/texture experience was totally unexpected. When the dish came out, the skin of the dragon fruit was on the plate but turned with the cut side down, so it sort of looked like a miniature prop from "Invasion of the Body Snatchers." We all were kind of craning our necks trying to get a look at it with a look of apprehension on our faces. Finally, Chef Shogun turned the pod over to reveal that it was empty. Klc said that originally, they served it with the pulp in the skin and diced and turned sort of inside out like a cut mango. If you go to Oyamel, do not miss this dish. The same goes for the chicken soup. A clear chicken broth with a fresh lime flavor with plenty of shredded chicken, pieces of avocado, rice, a chili pepper floating in it. This soup is definitely something I will order when I go back. The deserts were all stellar. Steve Klc has done a wonderful job putting together an array of his modern takes on traditional Mexican desserts. The cajeta with goat milk caramel was superb as was the chocolate mole cake and I can't remember what the other chocolate dish was called but it was excellent as well. The fruit desert with the strawberries, blueberries, mango and queso fresco cheese was superb as well. One of the chocolate dishes has a spicy, anise, note on the back of the tongue; very unusual. Klc also brought us little dishes of a dessert soup which had a brunoise of mango, some liquid and a little dab of yogurt ice cream. We did not partake to any great extent of alcoholic beverages. mdt, Chef Shogun and I each had a class of wine, and I had one of their special Mexican beers which was a dark amber and was tasty. The tab was about $40/head but would have been much higher with additional drink. edited to add: Shit, I forgot to say something about the physical plant, decor. Well I guess I have to leave somthing for the others to comment on.

Is anyone planning on going over to the Roberto Donna grill thing for lunch today? The weather seems to be cooperating nicely. I plan on trying to get there around noon.

I was thinking that liquid would be provided by the rendering onions. But what the heck, I need an excuse to go buy a six pack of Sierra Nevada Pale Ale. As an afterthought, i was considering shaking the sliced onions in paprika, salt and pepper as well, or would that be overkill?

I've got a brisket flat in the freezer and I'm thinking of thawing it out this weekend. My initial plan is to give it a John Kerry coating of sweet and hot paprika and some salt and ground black pepper, thinnly slicing several onions and layering them on top, wrapping it all in foil, poking a small hole in the top to let some steam out, and cooking it for a long time in a slow oven. Then, unwrapping it and letting it cook some more. Will this work?

And what the heck is a "squadbreast." Sounds to me like it should be plural instead of singular.

We now have about 5 pages documenting the undisputed fact that the grocery stores in DC suck. Have there been any posts that seek to offer reasons "WHY" they suck? Could it be that the bar is set so low that none of the stores have any incentive to rise above the scum? Can the existing stores make a ton of money without having to compete with the other stores. Are the existing stores too far apart, making competition unncessary.

Don: I really admire your ability to convey so much information so concisely. A+

A half dozen glasses of Champagne and a Presidential debate do not mix very well. John W. thanks for the wonderful fried oysters. They were like deep fried clouds. Edited to add: Oh yeah, and a whole bunch of eGulleteers: eunny jang, DonRocks, Chef Shogun, mdt, and morela.

I'll be there as soon after 5:30 as I can get there.

Is anyone interested in hitting the wine happy hour at Firefly after work? He usually has sparkling wines on Fridays.

Welcome to eGullet DCatty. Glad to have you aboard.

When at Ray's the Steaks, you should try the blackened scallops as an appetizer. They're great (I must sound like Tony the Tiger).

Let me ask you a different question: How did you come by your obvious reverence for a good piece of beef?

I would call Costco (Pentagon City) and ask to talk to the meat department. I think they might have them, even though they cut and trim them themselves and repackage them for their meat counter. Ask them it they will sell you one whole, in the cryovac.

Chef Michael: I doubt you could say much that would deter any of us from patronizing your establishment. One thing we have come to expect from you is your frank point of view. I believe you would in fact dishonor and abuse the hospitality of this forum if you did not speak freely. The whole reason we have these chats is to learn your perpsective; it definitely sounds like you have one. Let's have it.

Chef Michael: I would be remiss if I let your obvious evasion of stretch's question to go unchallenged. So, I will use my 1000th post to ask his question again: "How did you come by your obvious reverence for a good piece of beef?" A complete answer wil include details on the thinking that went into your decision to open Ray's the Steaks, a somewhat unique concept for a steak restaurant. Or is the answer something as simple as "I like to drink red wine and I was just looking for something good to drink it with." Rumor has it that you worked for a time at Capitol Grill. Did you just wake up one day and say to yourself "self, I can do this better than they can.?" Mark

I always kind of liked the barbequed pork burritos at Anita's.

Chef Michael: Rocks says that Ray's the Steaks is a work in progress. I understand that you plan to upgrade your "wine by the glass" program. But what else can we expect to see down the road? Mark

Welcome to eGullet radioactivedeer. Glad to have you aboard.

I had three people vying for the two seats at our table. I called and was able to raise the stakes to a table for 6. So, there is now another open seat. Anyone interested?

Don't hold your breath on the eggs. I don't think they are on the menu.

Stretch and I have a 6:00 reservation at Ray's this evening for a little pre-debate fortification. The reservation is for 4 people. if 2 other eGulleteers would like to join us, please pm me.

Stretch and I have a reservation tomorrow evening at 6:00 at Ray's the Steaks. The table is for 4 so if a couple of eGulleteers would like to join us, pm me.

The "devilishly good eggs" were, as I understand it, a special creation for our eGullet event a few months ago. If you ask Chef Michael about them he will know where you heard about them, and you will be treated to the special eGullet second class service. Look at the calamari for an appetizer as well. The flat iron steak is good too. ABout the only steaks you will not find on the menu are T-bones and Porterhouses. The "cowboy" is a 28oz bone-in ribeye, and it's a monster.