DCGourmet
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DCGourmet's Stats
 
  • Review Count
    11
  • Helpfulness Votes
    8
  • First Review
    November 12, 2014
  • Last Review
    March 21, 2015
  • Featured Reviews
    0
  • Average Rating
    4.9
 
 
DCGourmet's Reviews
1 2 next>>
 
The Arsenal is the 200-seat restaurant & bar housed within the brewery, Bluejacket. The menu, crafted by Executive Chef Kyle Bailey of Birch & Barley and ChurchKey and Chef de Cuisine Dan Hahndorf, updates, refines and extends the classic fare of beer halls and public houses by featuring the best locally sourced products available and highlighting house-made specialties such as charcuterie, fresh pastas, alongside whole-roasted meats, hearty grains and seasonal vegetables. A menu of gourmet sandwiches, house-ground burgers and bar snacks is the perfect accompaniment to a signature Bluejacket brew.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Outstanding beers!
OpenTable Diner Since
Dined on 3/19/2015
 2002
Dined on 3/19/2015
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"An amazing selection of site-brewed beers are accompanied by wonderful bistro-like cuisine. Our only gripe is that the lighting is so dim that we had to get out our iPhone flashlights to read the descriptions of the beers."
Dined on 3/19/2015
 2002
Special Features: good for groups, neighborhood gem, hot spot, 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. <br /><br />Sushi Ko also offers an Omakase dining experience available in the Sushi Bar only and by telephone reservation. The maximum amount of people per time slot is 4. This new policy will take effect Mon. Feb. 9. The time slots we have available are:<br /><br />5:30pm - Omakase Nigiri<br />6:30pm - Chef's Tasting Menu<br />8:00pm - Omakase Nigiri<br />9:00pm - Chef's Tasting Menu<br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
More than just great sashimi
OpenTable Diner Since
Dined on 3/13/2015
 2002
Dined on 3/13/2015
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"We dine at Sushi Ko at least a couple times a month. The sashimi is the best I've ever had. Not just the usual suspects, but some really unusual items as well, like baby shrimp. Cooked dishes are outstanding as well, like the chicken dumplings and the lobster with creamy ponzu sauce. Outstanding!"
Dined on 3/13/2015
 2002
Special Features: romantic, neighborhood gem, special occasion, fit for foodies
0points
0of 0voted this as helpful.
 
Cork Wine Bar is the creation of Logan Circle residents Diane Gross and Khalid Pitts. Their dream in creating Cork was to open a welcoming space in their neighborhood for people to come with their friends and family to try outstanding wines, often from unexplored regions of the world, paired with good, simple, local food. Cork offers at least 50 wines by the glass and 250 bottles from small producers around the world. Cork is an affordable, casually elegant place that demystifies the world of wine by giving you real descriptions of what you are drinking, flights of wine so you can explore different regions and varietals, and suggestions for pairing our wines with our offerings of small plates and plates to share. We created Cork because we wanted to share our love of delicious food and wine with our community in a comfortable atmosphere where the wine and food can be appreciated by everyone.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Fabulous food and wine
OpenTable Diner Since
Dined on 2/26/2015
 2002
Dined on 2/26/2015
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"Outstanding old-world wine list, and really well prepared innovative small plates. A total delight on all counts."
Dined on 2/26/2015
 2002
Special Features: romantic, neighborhood gem, hot spot, special occasion, vibrant bar scene, notable wine list, fit for foodies
0points
0of 0voted this as helpful.
 
There's a time each year when Rome shimmers with a celebration known as "White Nights." It's an all-night festival of culture and the arts, but most importantly to us, it's a celebration of food and drink! Notti Bianche and Executive Chef Michael Cassady embrace this spirit each day serving seasonal, reasonably priced Italian trattoria fare throughout the day!
 
Overall rating 
4 / 5
(Very Good) 4 / 5
go-to spot for pre-Kennedy-Center dining
OpenTable Diner Since
Dined on 2/18/2015
 2002
Dined on 2/18/2015
 2002
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Notti Bianche is my default go-to spot for dinner before the Kennedy Center. The uncomplicated Italian dishes are satisfying and the ambiance is definitely romantic."
Dined on 2/18/2015
 2002
Special Features: romantic
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. <br /><br />Sushi Ko also offers an Omakase dining experience available in the Sushi Bar only and by telephone reservation. The maximum amount of people per time slot is 4. This new policy will take effect Mon. Feb. 9. The time slots we have available are:<br /><br />5:30pm - Omakase Nigiri<br />6:30pm - Chef's Tasting Menu<br />8:00pm - Omakase Nigiri<br />9:00pm - Chef's Tasting Menu<br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Another fabulous assortment of sashimi
OpenTable Diner Since
Dined on 2/13/2015
 2002
Dined on 2/13/2015
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"Chefs Piter and Handry have the most fabulous and unusual sashimi I've ever had. Several varieties that I've never even heard of, like baby conger eel. Incredible stuff. Just sit at the sushi bar and ask them to prepare whatever they think is best that day. You can't go wrong."
Dined on 2/13/2015
 2002
Special Features: romantic, neighborhood gem, good for groups, hot spot, special occasion, fit for foodies, late-night find
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. <br /><br />Sushi Ko also offers an Omakase dining experience available in the Sushi Bar only and by telephone reservation. The maximum amount of people per time slot is 4. This new policy will take effect Mon. Feb. 9. The time slots we have available are:<br /><br />5:30pm - Omakase Nigiri<br />6:30pm - Chef's Tasting Menu<br />8:00pm - Omakase Nigiri<br />9:00pm - Chef's Tasting Menu<br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Incredible Lobster & Scallops Combo
OpenTable Diner Since
Dined on 2/11/2015
 2002
Dined on 2/11/2015
 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 the lobster & scallops combo with sautéed spinach, and it was fabulous. I am a regular, but took two old friends who'd never been to Sushiko Chevy Chase, and they were both mightily impressed with the cuisine, the ambiance, and the service. We also had the seared toro aburi with foie gras. Wait...foie gras and sashimi? Huh? Sensational combination!
Marta is a phenomenal wait person -- knowledgeable, helpful, cheerful, and a joy to see every time I dine there."
Dined on 2/11/2015
 2002
Special Features: romantic, neighborhood gem, good for groups, hot spot, special occasion, 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. <br /><br />Sushi Ko also offers an Omakase dining experience available in the Sushi Bar only and by telephone reservation. The maximum amount of people per time slot is 4. This new policy will take effect Mon. Feb. 9. The time slots we have available are:<br /><br />5:30pm - Omakase Nigiri<br />6:30pm - Chef's Tasting Menu<br />8:00pm - Omakase Nigiri<br />9:00pm - Chef's Tasting Menu<br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Best sashimi ever!
OpenTable Diner Since
Dined on 1/30/2015
 2002
Dined on 1/30/2015
 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 2 sushi chefs who are brothers -- Handry and Piter -- and the inventive dishes they create are amazing. I'm not used to seeing foie gras at a sushi bar, but their foie gras dishes are unbelievable, especially the seared toro aburi with foie gras. Highly recommended!"
Dined on 1/30/2015
 2002
Special Features: romantic, neighborhood gem, good for groups, hot spot, special occasion, vibrant bar scene, fit for foodies
0points
0of 0voted this as helpful.
 
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
Energetic
Energetic
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. <br /><br />Sushi Ko also offers an Omakase dining experience available in the Sushi Bar only and by telephone reservation. The maximum amount of people per time slot is 4. This new policy will take effect Mon. Feb. 9. The time slots we have available are:<br /><br />5:30pm - Omakase Nigiri<br />6:30pm - Chef's Tasting Menu<br />8:00pm - Omakase Nigiri<br />9:00pm - Chef's Tasting Menu<br /><br />
 
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
Energetic
Energetic
"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. <br /><br />Sushi Ko also offers an Omakase dining experience available in the Sushi Bar only and by telephone reservation. The maximum amount of people per time slot is 4. This new policy will take effect Mon. Feb. 9. The time slots we have available are:<br /><br />5:30pm - Omakase Nigiri<br />6:30pm - Chef's Tasting Menu<br />8:00pm - Omakase Nigiri<br />9:00pm - Chef's Tasting Menu<br /><br />
 
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
4 / 3
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.