**The New York Times often writes better articles about the District than some of our local papers. Here's a great one about the emerging restaurant scene in the "real DC."**Turns out that great classical music piece performed at the inauguration was not as great as it appeared.
**Trying to simplify the trip form NW to the H Street NE area, the businesses there have teamed with the District to offer a new shuttle originating in Gallery Place. Whatever happened to the streetcar plan?
**I sometimes forget that we have our very own state university, the University of the District of Columbia. They are expanding and will soon offer programs on a community college campus. They may seek to partner with Southeastern University, the small, private school located on I Street SW.
**A bunch of folks with tickets didn't get into the inaugural ticketed area. Is it me, or did everyone with Purple problems get the tix unexpectedly "from a friend at the last minute." Hmmmm. Maybe the generous one's were the smart ones.
**Also from the NYT, a columnists waxes poetic about how nice we all were to each other this week. Perhaps it had something to do with the exit of a certain Boy King.
1 comments:
Many people here think a good restaurant is comprised of sleek furniture and expensive real estate. Would that it did. All too often, the food in any kind of Washington eatery is mediocre. It's only every once in a while that an establishment and its people are fortunate to benefit from someone, usually someone from another country, who spent a lot of time at their mother's side, learning how to truly cook. (Too often, the establishments don't do enough to keep these treasures happy,though.) But when they do, I think, ah, we have these gems now, and their countries of origins and extended family do not. We should consider ourselves blessed. Fewer Washingtonians benefit from outstanding French or American born cooks/chefs simply because they charge much much more for their cooking skills than someone born in Turkey, the Middle East, Africa, Asia, or Latin America.
You can't for long say a restaurant is Mexican if its cooks and chefs did not spend the majority of their time cooking in Mexico, or even just studying Mexican cuisine.
They say there is a food revival or revolution in Washington. I will believe it not when I see it, but when I taste it. I hope to get out there more and more, but thus far I am not convinced. Good food in restaurants starts with good cooks. Chrome and overpriced buildings are not a good recipe for attracting good cooks.
I've read the reviews you've posted here, including of the kind of hole in the wall type places. I will try to sample one or two you've reviewed that I haven't been to. But between the dinner that's $120 pp, and eating out of a non-recyclable Styrofoam container, there must be a happy medium!
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