episode 17: brunch, buffets, and Bad Bunny
we discuss the perils of brunching, Benito at Carbone, Cherlato (Cher's Gelato) and more!
okay girls lets brunch!
I am meh on the concept of brunch. bottomless brunch in particular is not my jam, I don’t like mimosas, it tends to be an expensive experience for mediocre food, chefs hate it, and people get messy!! (see below). the Washingtonian recently did a big cover piece on brunch in DC. I appreciate that they gathered options for all types of brunch needs: drag brunches, pastries and baked goods (my brunch of choice), diners, DIY brunch dishes, and an overall best brunch list. there are a lot of spots highlighted “overall best brunches” list from all over the DMV, from pastry spots to dim sum and more. it reminded me that I definitely want to try Han Palace and the biscuits at St. Anselm, and that I have not been to Heat Da Spot in so long! if you want to stay a brunch hater, read this piece on DC brunch horror stories too.
…maybe lets not do bottomless though?
some restaurants are pushing back on drunken misbehavior at bottomless brunches by charging a “vomit fee.” a San Francisco restaurant called Kitchen Story implemented a fee for those who throw up in public areas of the restaurant after excessive drinking. I agree with Alma Avalle, a BA writer about this concept - I hope that the fees are hopefully going towards the staff who are unfortunately tasked with cleaning up these messes, that the fee policy is prominently posted, and hopefully the fee is not applicable to the not-drunk but stomach-issue girlies who can safely make it to a toilet - I see y’all!
embrace the slime
okra is so tasty but if you’re a texture gal, the slimy residue might freak you out. instead of being scared of it, embrace it! this BA piece points out the truth: that completely getting rid of the slimy parts of okra is nearly impossible, and instead we should utilize the texture as a thickening agent in stews or fry the vegetable, as the slime contains carbs that make the okra crispy. you can find more tips and information on okra in the article here.
restaurant reservation roulette
reservation culture has gotten so wacky, especially in a place like New York. Priya Krishna wrote an NYT article complete with an interactive game (which I did not win ☹️) - illustrating how competitive and difficult it is to snag a res at some of the top spots in the city. it uses the challenge of getting a reservation at the popular South Indian spot, Semma, as a test case. reservations at Semma are released one month in advance and most of the spots are snagged within minutes. in the weeks ahead of the date Priya wanted to go, she hoped to snag a res off of someone else’s cancellation - but no luck. even last-minute VIP guests The Chainsmokers got denied (LOL). Priya interviewed a number of diners who successfully secured a reservation on their strategies - citing tips like the advantage of group reservations, credit card concierge services, Resy waitlist notifications for several nights, and just pure luck. go forth and conquer, diners of NYC!
Chinese buffets in rural America
if you ever spent time in the suburbs, you know that the Chinese buffet was ubiquitous. have you ever wondered why? I watched this Tiktok about the history of the Chinese buffet in America. I learned that the vast majority of rural Chinese restaurants were opened by families from the Fujian province. between being family-owned and the utilization of the buffet model, the businesses kept labor costs quite low. many employees save enough money during this time to garner seed money to open their own restaurants, and provide fellow community members with low/no interest loans to open their own businesses, creating a new generation of restaurant owners. originally, this cycle began due to loopholes in the Chinese Exclusion Act that barred general migration of Chinese immigrants but allowed immigrant workers in certain industries, like restaurants. you can read more about these buffets here.
candy corn <3
happy Halloween and happy hallo-weekend to all. every year I feel as though I must come out again - I am a candy corn LOVER. its chewy! its just the right amount of sweet! its small! originating in the 1880s, candy corn has remained controversial, garnering much hate over its texture and taste, but I don’t care! its corn syrup goodness and deserves love! I am inspired by these candy corn superfans who have collected 40+ candy corn flavors and used the treat as wardrobe inspo. I Stand With Candy Corn!!!! that’s it!
Benito at Carbone
Carbone is a famous Italian restaurant often frequented by celebrities, and was credited with making vodka sauce go totally viral. its impossible to get in as a regular person, so it makes total sense that Bad Bunny just released a music video set at the glitzy restaurant. he’s surrounded by lots of pasta and fancy drinks in the scene for his song Monaco released last Friday. if you had any hopes of getting into Carbone, consider them squashed by Don Benito. which pastas did he eat on set though…I wanna know!
the Washington Post fall dining guide
twice a year, legacy food critic Tom Sietsema of the Washington Post releases a dining guide, once in the fall and once in the spring. this fall, the interactive guide spans 40 choices, and he notes that half are in the suburbs to, “cast a wide net.” (personally, I think this is annoying, as many people can’t access restaurants out there, but I digress.) he named Purple Patch as his Restaurant of the Year, highlighting it as a great comfort spot. I just went there last week! it was great!
I like that this guide is interactive - you can filter by location, preference (vegetarian-friendly, outdoor seating) or “Tom’s Picks” categories, like family, bargain, romantic, or splurge. places I’m glad he included: 2 Amy’s, Caruso’s Grocery, Perry’s, and Reveler’s Hour. places I definitely want to try: Chez Billy Sud, Chicatana, Duck & the Peach, Hitching Post, and oyster oyster.
eat it read it, fall food reads
as it gets colder and we enter our reading-under-a-blanket era I will set aside my silly little romance novels for a foodie book or two! BA put together a list of fiction and nonfiction food books for fall. this list had me running straight to Libby to add more reads to my Holds list, like Heartburn, The Thick and the Lean, and Sweet Bean Paste. let me know of your food book recs in the comments!
do you belieeeeeeeveeeeee in Cherlato (Cher gelato!)
Cher has a gelato brand apparently! apparently the legendary singer has always loved ice cream and dreamed of creating her own ice cream brand ever since her childhood spent frequenting the ice cream truck in her neighborhood. in her travels as an international star, she tried ice cream everywhere, but Giapo’s gelato in New Zealand caught her eye, with their artistic cones and tagline, “not boring ice cream.” years later, she created her own brand of scoops in collaboration with Giapo, with flavors like Breakfast At Cher’s Coffee & Donuts. for now, they are operating as a 5-flavor truck in LA. are you Strong Enough to find it?
a trip to the trash can: deli container edition
I am calling myself out here: I am cheap and love to reuse my plastic to-go containers for food storage. they’re free, they’re stackable, and just the right size! I was sad to see this headline, “Is It Safe to Reuse Plastic Take-out Containers?” because it has forced me to reckon with the truth I was working so hard to avoid :( unfortunately the answer is murky, because its very unclear what chemicals get added to plastics that can be proprietary secrets of the manufacturer, most of which have not undergone safety testing. of the existing plastics that have been studied, many show signs of leaching chemical additives, which can include BPA and phthalates - both of which can disrupt the endocrine system. there is simply not enough research on the breadth of additives in plastics for food packaging. most experts advise that consumers avoid using plastic containers at all, even for dry goods or room-temp goods, much less putting those in the microwave or dishwasher. (yeah…i’ve never done that at all….) glass is the best choice for microwave and dishwasher safe usage, and ceramic and stainless steel are good as well — all better for the environment and your health. looks like I’m adding a glass storage set to my birthday wishlist…
restaurant review: izakaya seki
located in a rowhouse on V St - Izakaya Seki is very unassuming but dang, it is so good! the restaurant serves Japanese small plates, sushi, and drinks with limited seating and a cute hand-drawn menu. the mushroom dish was named one of the best dishes of 2022 by NYT, and it really was so delicious - though my favorites from these visit were the corn and cheese croquettes and the tomatoes! read more below.
f*cked up food
babe - you haven’t touched your Monster Mash OR your char-spookerie board!!!!
d.c. happenings
openings —>
Spot of Tea opened in Dupont
Foxtrot Logan Circle opened Oct 18!
Taco Bell Cantina coming soon to Chinatown
Sticky Fingers opened a satellite location in the Streets Market in NoMa
Little Hat Coffee opened in the Streets Market on 14 St
Bolivian spot Saya Saltena opened Downtown
Tipsy Scoop, the alcohol-infused ice cream shop coming to Chinatown
Baker’s Daughter by Gravitas chef opened in Georgetown
Ban Mae opening in Hanumanh space in Shaw
Joia Burger, a smashburger shop from the owner/chef of Purple Patch, opening in Mt. Pleasant
Tonari unveiling breakfast service in Chinatown
Perry’s also doing traditional Japanese breakfast service in Adams Morgan
Yoube Cafe, an Ethiopian café, opened in Columbia Heights
Il Supremo Italian Restaurant opened in Mt. Pleasant
Three Fifty Bakery moving to DuPont
Almeda afro-fusion taking over old Little Vietnam space in Petworth
closings —→
Shouk in Union Market closing
Bammys in Navy Yard closed
Glassey closing in Bloomingdale
Ledo’s Pizza closing in Columbia Heights
Swingers in Navy Yard closed
Lost Sock’s Brightwood location closing
home cooking: butternut squash + crispy rice
many of us know and love the Trader Joe’s butternut squash mac and cheese, a star of the fall product lineup and the frozen pasta section. I made a TikToker’s recipe “dupe” of this dish, and topped it with a little fried onion for crunch - so yummy! I am totally a rigatoni convert, I love the wide shape. I did end up adding a little extra red chili flake and chili crisp because of how sweet it was, as a warning!
I also made this crispy rice and salmon dish for dinner. you cook sushi rice, pat it down, and cut into slices, and then fry in a pan - top with salmon sashimi rubbed with some jalapeno and lemon zest with a slice of avocado. I’m having a hard time with this one because it was certainly tasty, but I felt it was missing something? maybe more acid/spice, or maybe needed some garlic/onion flavor perhaps? if anyone who has made this has thoughts I would appreciate some assistance :)
thanks all, have a safe and fun Halloweekend!
Justice for candy corn!!
I don't want to face the truth about plastic food containers 😭 also re: books, the Noodle Shop Mystery stores has been on my list to read; can't vouch for them yet!