DCGourmet
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DCGourmet's Stats
 
  • Review Count
    10
  • Helpfulness Votes
    8
  • First Review
    September 30, 2014
  • Last Review
    January 17, 2015
  • Featured Reviews
    0
  • Average Rating
    5
 
 
DCGourmet's Reviews
 
Blue Duck Tavern, a contemporary neighborhood restaurant, invites its guests to gather and celebrate in good taste with a menu focusing on the freshest ingredients available from local purveyors and artisans. The menu notes every farm where the main ingredient for the dish was raised before its journey to the table. Dishes are genuine, time-honored and traditional -- slow roasting in wood embers, braising, preserving and smoking techniques bring the true flavors of America's great, simple and wholesome foods to the Blue Duck Tavern. <br /><br />The restaurant has an elegant residential feel through the open staff pantry and kitchen, wood-burning oven and the showpiece Molteni range.<br /><br />*Please note that for diners bringing in wine, a $35 corkage fee (per 750 ml bottle of wine), with a limit of two bottles, will be charged.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 1/15/2015
 2002
Dined on 1/15/2015
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
Dined on 1/15/2015
 2002
Special Features: romantic, neighborhood gem, special occasion, fit for foodies
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
Incredibly creative sashimi dishes
OpenTable Diner Since
Dined on 12/28/2014
 2002
Dined on 12/28/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"We had the Engawa and the Toro Tataki with foie gras, which are not on the regular menu (you have to ask), as well as oysters on the half shell. Everything we ate was perfect, and Marta is a wonderful, engaged, and patient wait person. Kudos all around!"
Dined on 12/28/2014
 2002
Special Features: neighborhood gem, good for groups, hot spot, special occasion, fit for foodies
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
Superb all around
OpenTable Diner Since
Dined on 12/06/2014
 2002
Dined on 12/06/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"Sushiko Chevy Chase is not your typical Sushi joint. We don't even order sushi, because we prefer sashimi (without the rice underneath the fish), and the cooked dishes are superb. We love the Burikama (roasted yellowtail collar) and the cooked lobster. Also, the fusion dishes are amazing, especially the Toro Aburi (seared fatty tuna) with foie gras. Spectacular evening all around!
Kudos to Chefs Handry and Piter!"
Dined on 12/06/2014
 2002
Special Features: romantic, neighborhood gem, special occasion, fit for foodies, kid-friendly
+6points
8of 10voted 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
Burikama was fabulous
OpenTable Diner Since
Dined on 11/08/2014
 2002
Dined on 11/08/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"We were a group of 7 and enjoyed the burikama (roasted yellowtail collar) and the tuna toro tataki with foie gras the best, but every course we had was fabulous. The brussels sprouts with caramelized soy sauce was amazing. Fabulous evening!"
Dined on 11/08/2014
 2002
Special Features: romantic, good for groups, neighborhood gem, hot spot, special occasion, fit for foodies
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 group dinner!
OpenTable Diner Since
Dined on 10/25/2014
 2002
Dined on 10/25/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"We were a group of ten, including two little kids, and everyone had a fabulous meal. The highlight was the toro tataki with foie gras. Chefs Piter and Handry prepare amazing sashimi dishes, and the cooked dishes from the kitchen are fabulous -- like the brussel sprouts with caramelized soy sauce. Fabulous stuff!"
Dined on 10/25/2014
 2002
Special Features: romantic, neighborhood gem, good for groups, hot spot, special occasion, vibrant bar scene, fit for foodies, kid-friendly
-1point
0of 1voted 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
New menu, 2 sushi chefs!
OpenTable Diner Since
Dined on 10/16/2014
 2002
Dined on 10/16/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Sushiko now has brothers Piter and Handry making their fabulous dishes, and...wow! We had engawa (flounder fin) and toro tataki with foie gras. What an amazing combination. The new menu is fabulous. I dine here a couple times a month (at least!), and they're really taken the cuisine up several levels."
Dined on 10/16/2014
 2002
Special Features: romantic, neighborhood gem, hot spot, special occasion, vibrant bar scene, 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
Another fabulous dinner
OpenTable Diner Since
Dined on 10/10/2014
 2002
Dined on 10/10/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"We did the Omakase at the sushi bar -- seven little plates of pure delight. Sushiko has really taken their cuisine to another level. Major kudos to chefs Piter and Handry!"
Dined on 10/10/2014
 2002
Special Features: neighborhood gem, good for groups, hot spot, special occasion, vibrant bar scene, notable wine list, fit for foodies
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
Toro tataki with foie gras!
OpenTable Diner Since
Dined on 10/03/2014
 2002
Dined on 10/03/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Chefs Handry and Piter behind the sushi bar concoct some amazing dishes. We had toro tataki with foie gras, which was melt-in-your-mouth tender and bursting with umami. Spectacular!"
Dined on 10/03/2014
 2002
Special Features: neighborhood gem, good for groups, hot spot, special occasion, vibrant bar scene, notable wine list, fit for foodies
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
Toro takaki w/foie gras!
OpenTable Diner Since
Dined on 9/30/2014
 2002
Dined on 9/30/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"Chef Piter made us an amazing dish of toro (fatty tuna belly) tataki with foie gras, which was melt-in-your-mouth amazing. It's not on the menu, but ask for it! Marta is an amazing wait person too!"
Dined on 9/30/2014
 2002
Special Features: romantic, neighborhood gem, good for groups, hot spot, special occasion, vibrant bar scene, notable wine list, fit for foodies
0points
0of 0voted this as helpful.
 
At (Khe-Yo), Executive Chef Soulayphet Schwader has partnered with Marc Forgione to bring Laotian-inspired Southeast Asian cuisine to TriBeCa in a warm, comfortable setting. Showcasing the best ingredients through Laotian techniques and flavors, the menu is designed for sharing and encourages guests to explore and taste a wide variety of dishes. Each wine on our concise, all-French list is available by the glass in addition to sake, beer and signature Southeast Asian-inspired specialty cocktails.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Butter-poached lobster
OpenTable Diner Since
Dined on 9/28/2014
 2002
Dined on 9/28/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"The butter-paoched lobster banh mi was outstanding. Really fabulous!"
Dined on 9/28/2014
 2002
Special Features: romantic, neighborhood gem, fit for foodies
0points
0of 0voted this as helpful.