DCGourmet
Top 1000 Contributor
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DCGourmet's Stats
 
  • Review Count
    12
  • Helpfulness Votes
    0
  • First Review
    May 4, 2014
  • Last Review
    August 27, 2014
  • Featured Reviews
    0
  • Average Rating
    4.9
 
 
DCGourmet's Reviews
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Tyber Bierhaus, in the heart of Bethesda, will be a perfect gathering venue for groups, large and small, and for any type of event, when we open.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Mussels and pretzels & beer, oh my!
OpenTable Diner Since
Dined on 8/25/2014
 2002
Dined on 8/25/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Fabulous mussels, great beer selection. The all-night Monday happy hour is really worthwhile! I love the St. Arnold mussels, and the Alsacienne are amazing too."
Dined on 8/25/2014
 2002
0points
0of 0voted this as helpful.
 
Tyber Bierhaus, in the heart of Bethesda, will be a perfect gathering venue for groups, large and small, and for any type of event, when we open.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Great beer and mussels!
OpenTable Diner Since
Dined on 7/28/2014
 2002
Dined on 7/28/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"They have quite a lovely selection of draft beer, including Pilsner Urquell. We had the Alsatian mussels, which are done with cream, leeks, bacon -- and capers! A great combination. I'm definitely going back. Wonderful dinner all around."
Dined on 7/28/2014
 2002
Special Features: good for groups
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Great *cooked* seafood dishes
OpenTable Diner Since
Dined on 7/19/2014
 2002
Dined on 7/19/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Our dining partners don't do sushi/sashimi, so we had some fabulous cooked dishes: (1) the all-time best soft crab I've ever had, (2) burikama, the yellowtail collar roasted with sea salt, and (3) roasted bronzino with cherry tomatoes. All absolutely outstanding! We love this place."
Dined on 7/19/2014
 2002
Special Features: romantic, neighborhood gem, scenic view, special occasion, vibrant bar scene, notable wine list, fit for foodies, kid-friendly
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Amazing sashimi
OpenTable Diner Since
Dined on 6/26/2014
 2002
Dined on 6/26/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"We had some fabulous sashimi, especially the smoked salmon & goat cheese tartare. It sounds like a weird combination, but it was sensational!"
Dined on 6/26/2014
 2002
Special Features: romantic, neighborhood gem, special occasion, vibrant bar scene, notable wine list, fit for foodies, kid-friendly
0points
0of 0voted this as helpful.
 
The Bar Room offers a more casual way to experience an expansive a la carte menu in a vibrant and welcoming setting. The restaurant also boasts an award-winning wine program as well as a carefully curated list of cocktails, beer and spirits. Located adjacent to The Museum of Modern Art (MoMA), the Modern’s Bar Room accepts reservations 28 days in advance. The Bar Room also includes a Bar & Lounge area that welcomes guests on a walk-in basis. The restaurant also features a prix-fixe only Dining Room and beautiful Terrace space, overlooking the MoMA Sculpture Garden.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Perfection!
OpenTable Diner Since
Dined on 6/21/2014
 2002
Dined on 6/21/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Stunning presentation, cuisine, and wine. Simply put, perfection. The foie gras and tuna tartare were the highlight of the evening. Visit MOMA, and then have lunch or dinner in the bar area, and you will have a sensational day."
Dined on 6/21/2014
 2002
Special Features: romantic, neighborhood gem, special occasion, notable wine list, fit for foodies
0points
0of 0voted this as helpful.
 
Tyber Bierhaus, in the heart of Bethesda, will be a perfect gathering venue for groups, large and small, and for any type of event, when we open.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Great beer & Mussels!
OpenTable Diner Since
Dined on 6/09/2014
 2002
Dined on 6/09/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Monday night is half-price half liters of beer and special deals on mussels. We had the mussels with beer/duck fat sauce, which were really great. Plus three great beers (Wittekerke, Paulaner Hefeweizen, and Pilsner Urquell) to wash them down with. Just across Old Georgetown Road from the Bethesda metro. A real winner!"
Dined on 6/09/2014
 2002
Special Features: neighborhood gem, good for groups, special occasion, vibrant bar scene
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Fabulous sashimi
OpenTable Diner Since
Dined on 6/07/2014
 2002
Dined on 6/07/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"We were four at dinner, and had quite a feast of sashimi, including Hamachi Crudo, which was outstanding. But the highlight was the soft crab kara-age. I could eat several of them, but then I wouldn't have room left for the sashimi!"
Dined on 6/07/2014
 2002
Special Features: romantic, special occasion, vibrant bar scene, notable wine list, fit for foodies, kid-friendly
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
The Burikama is amazing
OpenTable Diner Since
Dined on 5/28/2014
 2002
Dined on 5/28/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"Burikama -- roasted yellowtail collar! It's the seafood equivalent of ribs. Amazing stuff. We had 2 orders and wanted more, but we had to have sashimi. Tough choice!"
Dined on 5/28/2014
 2002
Special Features: romantic, neighborhood gem, special occasion, vibrant bar scene, notable wine list, fit for foodies, kid-friendly
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Loved the Soft Crab Kara-age!
OpenTable Diner Since
Dined on 5/22/2014
 2002
Dined on 5/22/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"The kitchen turned out some amazing dishes like the soft crab and the eel tatsuta-age. Absolutely phenomenal. Highly recommended sashimi, as usual."
Dined on 5/22/2014
 2002
Special Features: romantic, neighborhood gem, special occasion, vibrant bar scene, notable wine list, fit for foodies, kid-friendly
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Sea-trout tartare!
OpenTable Diner Since
Dined on 5/16/2014
 2002
Dined on 5/16/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Chef Handry's latest invention is his sea-trout tartare. We both had it, and loved it. Just stunning. I love this place!"
Dined on 5/16/2014
 2002
Special Features: romantic, neighborhood gem, special occasion, vibrant bar scene, notable wine list, great for outdoor dining, fit for foodies, kid-friendly
0points
0of 0voted this as helpful.