catbird
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catbird's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    December 6, 2014
  • Last Review
    February 21, 2015
  • Featured Reviews
    0
  • Average Rating
    3.7
 
 
catbird's Reviews
 
Zengo, which translates to "give 'n take", merges flavors of Chef Richard Sandoval's heritage with his passion for Asian cuisine. This melding of flavors and cultures results in intriguing shareable dishes. <br /><br />Zengo is an artful blend of Latin-Asian styles and flavors. Chef-owner Richard Sandoval, whose accolades include Bon Appetit Restauranteur of the Year and Mexico's Torque d'Oro, spins regional ingredients into beautifully balanced dishes designed for sharing. <br /><br />The beverage menu features innovative, hand-muddled cocktails as well as Latin wines, Japanese Sakes and over 400 tequilas. The vibrant décor fuses traditional and contemporary tastes, the perfect setting to savor Zengo's acclaimed cuisine. <br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Customer Avatar
OpenTable Diner Since
Dined on 2/19/2015
 2009
Dined on 2/19/2015
 2009
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
Dined on 2/19/2015
 2009
Special Features: romantic, good for groups, hot spot, vibrant bar scene, fit for foodies
0points
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DGS Delicatessen features both traditional & modern Jewish cooking in Dupont Circle.<br>Chef Brian Robinson takes inspiration from the classic delicatessen, while pushing the cuisine in a new and exciting direction. DGS offers 8 day house cured pastrami & corned beef, reubens, handmade pierogis & matzo ball soup, house cured cold smoked salmon.<br>DGS believes that delicatessen, German for good eats, comes from the soul of the old World Jewish kitchen. In that spirit, DGS brines, cures, smokes and pickles everything served on premises.<br>Beverage Director Brian Zipin crafted a beer, wine and cocktail menu amplifying the bold flavors of the delicatessen. <br><br> **Please note: Saturday & Sunday Brunch tables are Walk In only**
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Customer Avatar
OpenTable Diner Since
Dined on 12/23/2014
 2009
Dined on 12/23/2014
 2009
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
4 / 3
Energetic
Dined on 12/23/2014
 2009
Special Features: good for groups, special occasion, notable wine list, fit for foodies
0points
0of 0voted this as helpful.
 
Chef Tim Ma a native Northern Virginian is dedicated to creating fun and innovative dining experiences. Leaving behind his career as an engineer, he attended the French Culinary Institute to pursue a profession in the food industry. Fast forward to the present, he opened his first restaurant in 2009 and Water & Wall in 2013. While he no longer operates his first restaurant, he is fully dedicated to make Water & Wall a restaurant for the community, he is opening Chase the Submarine in Vienna in summer 2015 and a restaurant in DC at the end of 2015.<br /><br /><br />
 
Overall rating 
2 / 5
(Fair) 2 / 5
Customer Avatar
OpenTable Diner Since
Dined on 12/04/2014
 2009
Dined on 12/04/2014
 2009
Food 
2 / 5
(Fair) 2 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
Dined on 12/04/2014
 2009
0points
0of 0voted this as helpful.