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Cafe Atlantico

Jason Perlow

By Jason Perlow
in D.C. & DelMarVa: Dining

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docsconz

docsconz

Posted
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Nice report.  Your son is absolutely adorable!  Where did he come from?  :wink:

What are your wife's scallops sitting in (the white creamy substance)? 

Love the olive oil bon bon, it was one of the most memorable tastes for me last year.

I haven't had the Havens Borriquot, though their Merlot is one of the only palatable Merlots I've had recently.  How did it pair with (which one(s) of) the dishes?

:unsure:

The scallops were sitting in a risotto-like coconut rice.

The Havens paired just fine with my duck confit. My wife seemed to enjoy it with her scallops too.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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docsconz

docsconz

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Hi Doc, I was at minibar Friday night (just got home, report to follow soon....minus anything even remotely approaching your photography) and have to chime in on the bonelesss chicken wing that you were served....  it was one of my favorite dishes of the evening.  I can see where it would be a bit much, but my friends and I had just done a KC bbq contest the weekend prior and it was just so....appropriate for my tastebuds at the time.  Very intense. 

And something about the usage of corn nuts and Fritos during the progression just hit the spot......

Hi Zeeman. Sorry that we missed each other! I agree that I have never experienced finer use for corn nuts and Fritos! Looking forward to your report.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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