DCGourmet
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DCGourmet's Stats
 
  • Review Count
    8
  • Helpfulness Votes
    8
  • First Review
    November 12, 2014
  • Last Review
    February 20, 2015
  • Featured Reviews
    0
  • Average Rating
    4.9
 
 
DCGourmet's Reviews
 
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 />Sushiko 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 />Sushiko 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 />Sushiko 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
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. <br /><br />Sushiko 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
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. <br /><br />Sushiko 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
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. <br /><br />Sushiko 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
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.