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Archive for ThanksGavin

Bazaar Thanksgiving

Jul14

Restaurant: The Bazaar by José Andrés

Location: 1100 Pennsylvania Avenue NW, Washington, DC 20004. (202) 695-1100

Date: November 28, 2024

Cuisine: Spanish

Rating: Great of course

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The Bazaar by José Andrés finally touched down in the chef-humanitarian’s home city in August 2023, taking over the soaring atrium of the newly minted Waldorf Astoria in the Old Post Office building on Pennsylvania Avenue. Like its sibling locations in Los Angeles, Miami, and Las Vegas, the restaurant is owned and operated by the José Andrés Group, the hospitality company that grew out of ThinkFoodGroup and now spans three continents. Yet this branch feels unmistakably Washingtonian: Andrés first made his mark on D.C. three decades ago with Jaleo, and The Bazaar arrives as a triumphant homecoming, marrying his global renown with the local roots that launched his career.

True to Andrés’s culinary philosophy, the menu is a playful dialogue between tradition and innovation—classic Andalusian tapas, pristine Mid-Atlantic seafood, and paella finished over open flame share space with liquid olives, cotton-candy foie gras, and other whimsical nods to the chef’s Ferran Adrià-era training. The setting amplifies the theater: Philippe Starck’s original Bazaar aesthetic—surrealist art, jewel-toned velvet, and curio-filled vitrines—has been adapted to the landmark building’s marble columns, 200-foot skylight, and ringing balconies. Tableside jamón carving, roving gin-and-tonic carts, and a see-and-be-seen bar beneath the clock tower create an ambience that oscillates between Gilded-Age grandeur and avant-garde spectacle.

In a city already defined by Andrés’s portfolio, The Bazaar instantly assumed flagship status, luring power brokers, embassy crowds, and culinary pilgrims while adding fresh energy to a corridor long in search of an anchor. Critics have praised its confident blend of Iberian soul and molecular fireworks, calling it a singular experience even in a town crowded with the chef’s own concepts. Whether for a celebratory feast or a late-night cocktail under the atrium’s starlight, Washingtonians now treat The Bazaar not just as another Andrés restaurant, but as a statement piece in the capital’s dining renaissance—proof that D.C.’s culinary scene can rival any in the world while still honoring the chef who helped invent it.

This year we decided to mix it up for Thanksgiving — and for my first time ever — go to a restaurant for the holiday. Since The Bazaar was always one of our favorites and it has been closed for years in LA, we decided to try the Washington branch.


Gorgeous space in the Old Post Office.

Gathered around the table, this delightful trio—an esteemed matriarch, her charming grandson, and a dapper family friend—brings warmth and laughter to the culinary experience ahead.


The Thanksgiving menu.

I dragged this wine from California—but of course it came from Spain originally.

José’s Favorite Waldorf Salad: endives, celery, blue cheese, walnuts, yogurt. This dish is a delightful medley of textures and flavors, with the crispness of endives and celery providing a refreshing crunch, while the creamy yogurt and tangy blue cheese create a luxurious mouthfeel. The toasted walnuts add a satisfying richness, enhancing the overall experience with their earthy aroma and nutty taste, making each bite a harmonious blend of contrasting elements.

 

José’s Taco: jamón ibérico de bellota, Ossetra caviar, quail egg, nori seaweed. This exquisite creation is a symphony of flavors where the rich, nutty notes of the jamón de bellota harmonize beautifully with the briny pop of the caviar. The silky quail egg and the umami depth of the nori seaweed add layers of complexity, making each bite an indulgent experience that dances on the palate with both elegance and intrigue.

A cheese and bread plate for the boy. This delightful assortment features a variety of artisanal cheeses paired with freshly baked, crusty bread. The rich, creamy textures of the cheeses contrast beautifully with the airy, golden crust of the bread, creating a harmonious balance of flavors. Each bite offers a subtle interplay of savory and tangy notes, while the fragrant aroma of the cheeses envelops the senses, inviting a moment of indulgence.

 

Crab Loui Cone. Marie Rose sauce, avocado, garden pickles. This delightful dish presents a harmonious blend of sweet crab and creamy avocado, all encased in a crisp cone that offers a satisfying crunch. The vibrant colors and fresh aromas invite you to dive in, while the tangy notes of the Marie Rose sauce elevate the flavor profile, creating a refreshing balance with the garden pickles that add a hint of acidity.

A tuna cone (instead of the crab one). Brought about 30 minutes later. This delightful creation presents a crisp, delicate cone filled with luscious tuna, each bite an exquisite balance of oceanic freshness and creamy texture. The vibrant hues of the tuna contrast beautifully with the cone, while the subtle umami notes tease the palate, leaving a lingering satisfaction that beckons for another taste.

Neptune’s Pillow: fresh tuna, rocoto pepper, sesame, wasabi. The delicate pink of the tuna invites you in, while the vibrant heat of the rocoto pepper dances playfully on the palate. Each bite harmonizes the rich, buttery texture of the fish with the nutty crunch of sesame, all elevated by a whisper of wasabi that lingers like a gentle breeze, making for a truly exquisite experience.

The classic olives 2 ways. A delightful presentation that showcases the briny richness of the olives, each variety offering a unique depth of flavor. The vivid green and deep purple hues contrast beautifully, inviting you to explore their diverse textures. As you take a bite, the luscious oil envelops your palate, releasing a symphony of umami and subtle earthiness, while the gentle acidity cuts through the richness, making each taste a refreshing experience.

Plaintain and taro chips with whipped yogurt. These delightful snacks are a perfect balance of crunch and creaminess, with the earthy sweetness of the plaintain harmonizing beautifully with the subtle nuttiness of taro. Each chip offers a satisfying snap, while the whipped yogurt adds a refreshing tang that elevates the entire experience. The vibrant colors of the chips, paired with the silky white of the yogurt, create an inviting visual contrast that tempts the palate even before the first bite.

Croquetas de Cangrejo: Blue crab-bechamel fritters. The delicate crunch of the exterior gives way to a luxuriously creamy interior, where the sweet, briny notes of blue crab harmonize beautifully with the velvety bechamel. Each bite releases an inviting aroma, reminiscent of a coastal breeze, while the vibrant golden hue of the fritters adds an enticing visual appeal that beckons for indulgence.

Dragon Fruit Ceviche: cobia, passion fruit, pecans, avocado. The vibrant hues of the dragon fruit create a stunning visual contrast, while the delicate balance of sweet and tangy notes from the passion fruit elevates the dish. Each bite offers a delightful crunch from the pecans, harmonizing beautifully with the buttery texture of the avocado, culminating in a refreshing and invigorating culinary experience.

Brussels Sprouts: lemon pith puree, apricots, green grapes and apples, lemon air. The dish presents a vibrant medley of colors, with the deep green of the sprouts contrasting beautifully against the bright hues of the fruits. Each bite reveals a delightful interplay of sweetness and tartness, while the creamy lemon pith puree adds a velvety texture that elevates the dish to a refreshing, yet complex experience.

Stuffed Piquillo Peppers. Merry Goat Round cheese, mojo verde, piquillo tuile, PX reduction. The delicate sweetness of the piquillo peppers envelops the rich, creamy cheese, while the vibrant mojo verde adds a refreshing herbal note. Each bite is a harmonious blend of textures, with the crispy tuile providing a delightful contrast to the tender filling, creating an elegant interplay of flavors that lingers on the palate.

Japanese Baby Peaches: burrata, hazelnuts, brioche croutons, arugula. The delicate sweetness of the peaches is beautifully complemented by the creamy burrata, while the crunchy hazelnuts and crispy brioche croutons add a delightful textural contrast. The peppery notes of arugula provide a refreshing balance, making each bite a harmonious blend of flavors that dance on the palate.

 

Delicata Squash: charred squash, cucumber pickles, sesame yogurt, candied sunflower seeds. This dish presents a stunning interplay of textures, from the creamy sesame yogurt to the crispness of the cucumber pickles. The charred notes of the squash meld beautifully with the sweetness of the candied sunflower seeds, creating a harmonious balance that dances on the palate, while the vibrant colors invite you to indulge in its delightful complexity.

As I savored the exquisite Layered Citrus Mousse, a delicate harmony of colors danced before my eyes: the sun-kissed yellow of citrus curd harmonized with the creamy ivory of the mousse, all crowned with a sprinkle of toasted hazelnuts. The aroma was a refreshing bouquet of zesty oranges and subtle floral notes, inviting me to indulge. Each spoonful revealed a luxurious texture, the mousse melting effortlessly into a silken embrace, while the vibrant curd offered a tangy burst that awakened the palate. The exquisite balance of sweetness and acidity lingered, a melodic finale that beckoned me to return for more.

Mackerel with blood oranges. This dish showcases the rich, oily texture of the mackerel perfectly paired with the bright, tangy sweetness of blood oranges. The vibrant colors create a stunning visual contrast, while the dish’s aroma tantalizes the senses. Each bite delivers a harmonious balance of savory and citrus notes, with the mackerel’s umami depth beautifully complemented by the refreshing acidity of the oranges, making it a truly delightful experience for the palate.

Steak & Piquillo: short rib steak, piquillo pil pil. This dish is a harmonious dance of rich, succulent beef complemented by the vibrant, slightly smoky flavors of the piquillo peppers. The tender steak, with its beautifully charred exterior, exudes an enticing aroma that beckons the senses, while the piquillo pil pil adds a sumptuous creaminess, creating a delightful contrast in both texture and taste.

Roasted Duck Breast: dry aged Peking duck, citrus gastrique, pistachios, cherries. The succulent duck breast, with its perfectly rendered fat and crisp skin, is complemented beautifully by the vibrant citrus gastrique, which adds a zesty brightness to the dish. The crunch of the pistachios and the tartness of the cherries create a delightful contrast, enhancing the rich depth of flavor in each bite.


Technically a nitro cap, but it was just a normal one somehow, so we corrected.

Nitro Cap.

An old-fashioned like thing.

A bonus salmon thing.

Philly Cheesesteaks: A classic sandwich that features thinly sliced beefsteak and melted cheese in a long hoagie roll, often topped with sautéed onions and peppers. The moment you take a bite, the rich umami of the beef mingles with the creamy, gooey cheese, creating a harmonious balance of savory flavors. The crunch of the toasted bread adds a delightful texture, while the fragrant aroma of caramelized onions wafts invitingly, promising an indulgent experience that celebrates the heart of Philadelphia’s culinary heritage.

Deconstructed pumpkin pie. A delightful twist on the classic dessert, it presents each component separately, allowing for a playful assembly. The velvety pumpkin custard is complemented by a crisp, buttery crust, while the spiced whipped cream adds a luscious finish. The warm, inviting aroma of cinnamon and nutmeg dances in the air, promising a harmonious blend of sweetness and earthiness. Each bite reveals a symphony of textures, from the creamy filling to the satisfying crunch, making for a truly engaging culinary experience.


Mini Sweets: assorted desserts.

Dehydrated towelettes.

Dry ice to “inflate” the moist towelettes.

Very similar to The Bazaar in LA (food-wise). I’m not sure a holiday is the ideal night, but they did do a good job — except for pacing (too slow at the beginning, then too fast).

For more LA dining reviews click here.

Related posts:

  1. Westside Family Style
  2. Soy Sauce Mexican Chilies
  3. Back to the Bazaar 2018
  4. Desert Magic
  5. Taberu Time
By: agavin
Comments (0)
Posted in: Food
Tagged as: José Andrés, Spanish Cuisine, ThanksGavin, ThanksGavin 2024, The Bazaar

Eating Tysons – Wren

Jul12

Restaurant: Wren

Location: 1825 Capital One Dr S 11th Floor, Tysons, VA 22102. (703) 429-4365

Date: November 27, 2024

Cuisine: Japanese

Chef: Yo Matsuzaki

Rating: ???

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Opened in September 2021 on the 11th floor of the Watermark Hotel at Capital One Center, Wren is the flagship restaurant of B.F. Saul Company Hospitality Group’s newest property. The name, drawn from the Japanese word for “love,” hints at the guiding hand of Executive Chef Yo Matsuzaki, who melds the convivial spirit of a Tokyo izakaya with the seasonal bounty of the Mid-Atlantic. Sushi, sashimi and robata-grilled skewers share menu space with Virginia seafood and Shenandoah produce, all presented in small-plate format meant for table-wide sampling. Behind the marble bar, a cocktail program built around Japanese whiskies, shōchū and local craft spirits reinforces the East-meets-East-Coast theme, while a tight list of sake and Old World wines keeps the mood exploratory.

Wren’s interior amplifies the concept. Floor-to-ceiling windows frame the fast-rising Tysons skyline, but inside the palette is restrained—slatted white oak, indigo banquettes and hand-cast copper lighting recall both Japanese minimalism and the region’s craft heritage. The room flows onto an open-air terrace planted with native greenery, letting after-work crowds segue seamlessly from happy hour to dinner under the stars. Since opening, Wren has helped recast Tysons Corner from office park to bona fide dining destination, landing on Washingtonian’s “Best Restaurants” shortlist and becoming a magnet for Capital One employees, hotel guests and Washington-area diners willing to ride Metro’s Silver Line for something new. With its confident synthesis of cultures and its elevated yet relaxed vibe, Wren now serves as a culinary compass point for Northern Virginia’s rapidly evolving food scene.
Tokyo-born and Yokohama-raised, Executive Chef Yo Matsuzaki came to the United States more than two decades ago after graduating from Tsuji Culinary Institute. His résumé reads like a tour of contemporary Japanese cooking on both coasts: early formative years at Morimoto in New York, a sous-chef post at Masa’s Bar M and then the opening team of Blue Ribbon Izakaya; in Washington he led the kitchens at Zentan, Nama and Chaplin’s, earning praise from the Washington Post for “elevating izakaya fare without losing its soul.” Stints at José Andrés’ America Eats Tavern and Michael Mina’s Pabu added Mid-Atlantic sourcing and robata discipline to his skill set before Capital One Center lured him to Tysons Corner to open Wren, the signature restaurant of the Watermark Hotel.

Matsuzaki’s cooking at Wren might be described as “Tokyo tavern meets Virginia harvest.” He treats local ingredients—Rappahannock oysters, Shenandoah lamb, Loudoun County mushrooms—with classic Japanese techniques such as binchōtan grilling, shio koji curing and dashi steeping, then finishes them with the bright acidity and herbaceous notes he picked up in Mina’s kitchens. Guests come for dishes like Chesapeake blue-crab okonomiyaki with sorrel-yuzu mayo, wagyu tataki drizzled in smoked ponzu, and a show-stopping whole rockfish grilled over cherry wood and served with pickled ramps. The beverage list mirrors the food: small-producer sake, Japanese-style highballs and Virginia wines poured from Coravin to encourage exploration.

Accolades have followed quickly: Wren was named one of Northern Virginia Magazine’s “Best New Restaurants” of the year and Matsuzaki landed on Washingtonian’s “10 Chefs to Watch” list. He credits his success to an underlying philosophy he calls wa, a notion of harmonious balance—between tradition and innovation, land and sea, precision and playfulness. “If a dish tells the story of where we are and who grew or caught the ingredients,” he likes to say, “then it belongs on the menu.” That conviction, paired with the chef’s pedigree, has made Wren one of Tysons Corner’s most quietly exciting dining rooms.


This isn’t the Tysons I remember.

The menu at Wren features a diverse selection of Japanese-inspired dishes, emphasizing small plates and shared dining experiences. Highlights include fresh seafood options such as hamachi carpaccio and oysters, alongside grilled items like yakitori and seasonal vegetables. The salad section offers creative combinations, while the ‘age’ category showcases expertly fried dishes. For a heartier option, the ‘men & gohan’ section presents comforting rice dishes, including wagyu fried rice, blending traditional flavors with modern techniques.


The menu.

Hamachi Carpaccio: yellowtail sashimi / avocado / warm jalapeno citrus soy. The delicate slices of yellowtail sashimi glisten with a translucent sheen, inviting you to explore their subtle flavors. The creamy avocado adds a velvety texture, beautifully complemented by the warm jalapeno that imparts a gentle heat, while the citrus soy ties the dish together with a bright, zesty finish that lingers on the palate.

Baby Beets & Horenso: baby spinach / endive / walnuts / candied ginger / maple balsamic vinaigrette. The vivid crimson of the beets contrasts beautifully with the delicate greens, while the candied ginger adds a delightful sweetness that dances on the palate. Each bite offers a harmonious balance of earthiness from the beets and the crisp, refreshing crunch of the endive, enveloped in the rich, tangy embrace of the maple balsamic vinaigrette.

Kakuni Kushi: grilled miso braised short ribs / shiso chimichurri / kimchi slaw. The tender, succulent short ribs are beautifully complemented by the vibrant shiso chimichurri, which adds a refreshing herbal note, while the kimchi slaw introduces a delightful crunch and a hint of spice. The dish presents a harmonious balance of savory, tangy, and umami flavors, with a rich aroma that entices the senses and a visually appealing arrangement that invites exploration.

Pork Belly Bao Buns: slow-braised pork belly / pickled cucumber / cilantro. The delicate softness of the bao envelops the rich, unctuous pork belly, while the bright acidity of the pickled cucumber cuts through the richness, adding a refreshing crunch. The fragrant notes of cilantro elevate each bite, creating a harmonious balance of textures and flavors that linger delightfully on the palate.

Tokyo Chicken: Japanese style crispy fried chicken thighs / house tare / cabbage slaw. The golden-brown exterior crackles delightfully with each bite, revealing tender, juicy meat that bursts with umami-rich flavor. The house tare adds a sweet and savory depth, while the bright, crunchy cabbage slaw provides a refreshing contrast, both in texture and taste, balancing the dish beautifully.

Gindara: miso marinated black cod / chili garlic eggplant. The black cod is exquisitely tender, its silky texture enhanced by the umami-rich miso marinade, while the chili garlic eggplant adds a subtle heat and a velvety mouthfeel that contrasts beautifully with the fish. The dish presents a harmonious palette of deep browns and vibrant purples, enticing both the eyes and the palate with its aromatic depth and balanced flavors.

Yatai Ramen: chicken confit / swiss chard / shaved corn / soft boiled egg / black garlic oil / shio tonkotsu broth. The rich, velvety shio tonkotsu broth envelops each ingredient, creating a harmonious balance of umami and subtle sweetness. The tender chicken confit adds a luxurious mouthfeel, while the vibrant green of the swiss chard and the delicate sheen of the black garlic oil elevate the visual appeal, inviting a deep exploration of flavor with each slurp.

Kinoko Tempura: maitake mushroom, chanterelle mushroom, sesame salt, truffle crème fraîche dipping sauce. The golden-brown tempura offers a delicate crunch, while the earthy umami of the mushrooms harmonizes beautifully with the luxurious truffle crème fraîche. The sesame salt adds a subtle nutty depth, elevating each bite into a symphony of flavor and texture that dances on the palate.


Tasty and modern, but just slightly “white bread” — like it was missing complex and dashi flavors. Not totally snappy.

For more dining reviews click here.

Related posts:

  1. Eating Tysons – Patsy’s
  2. Eating Tysons – Silver Diner
  3. Good Night at Good Alley
  4. Westside Family Style
  5. Happy Hibi
By: agavin
Comments (1)
Posted in: Food
Tagged as: fusion, parents, ThanksGavin, thanksgiving, Tyson's Corner, Virginia

Eating D.C. – L’Avant-Garde

Aug19

Restaurant: L’Avant-Garde

Location: 2915 M St NW, Washington, DC 20007. (202) 652-1855

Date: November 24, 2023

Cuisine: French

Rating: Great food and great service

_

My friend Dave brought us to this excellent French restaurant.
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L’menu.
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An amuse of pepper mouse. Very creamy.
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Bread and butter.
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Bouillabaisse soup with macaroni & Marseille. rouille topped with puff pastry. I’ve never seen it in a puff pastry before!
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The guts.
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Scrambled egg topped with Pétrossian. Caviar “Tsar Impérial”.
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Burrata di bufala, grapes, cherry tomatoes, with sherry and pomegranate molasses dressing.
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Duck foie gras caramelized beignet with Port wine reduction. Foie donut anyone?
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That’ll beat out the chocolate cream filled!
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Duck foie gras over black truffle celery root rouille topped with puff pastry remoulade served with grilled brioche.
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frisée salad to offset the foie.
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French turbot fillet with citrus broth. baby vegetables.
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Beef Matelote with wine, Taggiasche. black truffle coulis olives, Pecorino fregola pasta.
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Pecorino fregola pasta.
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Farmer Amish rabbit persillade, with all the baby vegetables vegetables wrapped in Dijon mustard, tender pork belly.

Pretty amazing meal with not only great food but super friendly, top service. Great fun.

For more LA dining reviews click here.

Related posts:

  1. Eating Hanoi – Green Tangerine
  2. Eating Paris – Bistro V
  3. Eating Rosh Pina – Shiri Bistro
  4. Quick Eats: La Cachette Bistro
  5. Eating Senigallia – Uliassi
By: agavin
Comments (1)
Posted in: Food
Tagged as: French Cuisine, L'Avant-Garde, ThanksGavin, Washington D.C

ThanksGavin 2023

Aug15

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The 2023 Thanksgiving spread. More limited and fewer people.
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A bracing raddicio salad.
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Wild rice.
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The infamous spicy cranberry chutney.
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My mom’s lighter take on green bean casserole.
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Our BBQ turkey. Pretty much as excellent as always. Nice and smokey.
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Sliced

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Bits.
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Stuffing.
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I made the gravy. A bit livery and at first it was too thin.
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And as there was no corn starch in the house I had to make a traditional roux.
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That did the job right quick.
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The 2023 ThanksGavin plate.
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The 2023 ThanksGavin plate.
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The oven broke so no pies 🙁 Just some Haggen Daas.
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and fruit.

Related posts:

  1. ThanksGavin 2022 – The Feast Itself
  2. ThanksGavin 2014
  3. ThanksGavin 2021 – The Feast Itself
  4. ThanksGavin 2017
  5. ThanksGavin 2016
By: agavin
Comments (1)
Posted in: Food
Tagged as: ThanksGavin, thanksgiving, turkey, Wine

Eating Tysons – Silver Diner

Aug15

Restaurant: Silver Diner

Location: 8101 Fletcher St, McLean, VA 22102. (703) 821-5666

Date: November 23, 2023

Cuisine: American

Rating: Great diner food

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This is some simple stuff:
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But they actually do a good job.

For more LA dining reviews click here.

Related posts:

  1. Eating Tysons – Patsy’s
  2. Eating McLean – Pulcinella
  3. Eating Maryland – Tidewater Grille
By: agavin
Comments (0)
Posted in: Food
Tagged as: McLean Va, Silver Diner, ThanksGavin, Tyson's Corner

Eating Tysons – Patsy’s

Aug09

Restaurant: Patsy’s American

Location: 8051 Leesburg Pike, Vienna, VA 22182. (703) 552-5100

Date: November 22, 2023

Cuisine: American (duh)

Rating: Solid

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My parents (or maybe my Dad) are a bit obsessed with this small Virginia chain. It’s like the more modern, more commercial variant of all the small American restaurants we used to eat at in the 1970s — but stripped of the soul.
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Actually this interior space was once a Chesapeake Bay Seafood House, a place that served AYCE seafood and that was popular with my friends and I during High School.
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Ozzie Rolls. Like donuts, but about half as sweet. Sugared butter.
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Seafood Platter. 6 oysters, 6 midneck clams, 3 jumbo shrimp, smoked mussels & blood orange mignonette.
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Shrimp Cocktail. 6 jumbo shrimp, fresh lemon & cocktail sauce.
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Field Greens. grape tomatoes, sun dried cranberries, dates, pine nuts, garlic croutons & champagne vinaigrette…blue cheese or Laura Chenel goat cheese.
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Crab & Corn Chowder.
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Short Smoked Salmon Filet. marinated and smoked, then hickory grilled with fresh asparagus, mashed potatoes & creole mustard sauce.
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BBQ Baby Back Ribs with fresh, hand cut fries & traditional cole slaw.
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Warm White Chocolate Bread Pudding. bourbon custard sauce, vanilla ice cream & caramel.
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It’s not bad, but it’s so “white bread.”

For more LA dining reviews click here.

Related posts:

  1. Eating Senigallia – Uliassi
  2. Eating Porto Cervo – Clipper
  3. Eating Positano – Next2
  4. Eating Santa Margherita – Antonios
  5. Eating Tel Aviv – Manta Ray
By: agavin
Comments (0)
Posted in: Food
Tagged as: American Cuisine, McLean Va, Patsys, Seafood, ThanksGavin, Wine

Eating McLean – Pulcinella

Aug06

Restaurant: Pulcinella Italian Kitchen

Location: 1310 Chain Bridge Rd, McLean, VA 22101.

Date: November 21, 2023

Cuisine: Italian

Rating: Casual Italian Cafe

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My parents love this extremely casual Italian eatery near their house. VERY casual and VERY Italian-American for my style.

A weird thing that happens when people get older, even aging foodies, is that their food taste “reverts.”

They have no license, so it’s BYOB.

Bread.

Burrata salad. Not bad actually.

Beet salad.

Fried Calamari. They “cut” the squid with zucchini (probably for cost reason).


Meatballs. A bit bland. Lots of filler. Big though.

Basic pasta.

Eggplant Parm.

Pounded chicken with peppers.

Chicken Piccata.

Veal Marsala. Did taste of marsala. Kinda tasty, but a bit sweet. Classic supermarket mushrooms.

Branzino.

Spaghetti comes with everything.

Tiramisu was ok.

And very AL DENTE green beans.

Overall, it was good for what it was. But just not really “up to my standards.” Portions were large and service was very friendly.

For more LA dining reviews click here.

Related posts:

  1. Eating Santa Fe – Sassella
  2. Eating Siena – Trattoria Pepei
  3. Eating Florence – La Cantinetta Antinori
  4. Eating Beijing – 3.3 Noodles
  5. Georgian Bakery and Cafe
By: agavin
Comments (0)
Posted in: Food
Tagged as: italian, McLean Va, Pulcinella, ThanksGavin

Fatty Friday 2022

Jul07

It’s tradition at ThanksGavin (the 4 day feasting our family engages in each November) for one of my cousins to host the Friday Night dinner, which is like thanksgiving night all over again (but with different food). This year, Matt and his wife Andrea handled BOTH nights!
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Shrimp Cocktail with home-made Cocktail Sauce.
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Home-made Trout Dip. Very lovely smoked trout flavor and great creamy texture.
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Toasts for the trout dip.
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A pile of Snake River Farms beef.
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Tomohawk steaks.
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New York Steaks.
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Sliced steak.
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Salmon with herbs.
Salmon.
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Home-made Béarnaise sauce for both the steaks and salmon.
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Cauliflower Gratin. Covered in a Béchamel sauce that was infused with cheese then baked.
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Crispy sliced potatoes.
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Sautéed Mushrooms. Just like a steakhouse.
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Sautéed Spinach.
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Caesar salad made with my “famous” classic Caesar Dressing (includes anchoives and raw egg yolks of course).
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My personal plate, avoiding the carbs.
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The dessert spread returns the leftovers from Thanksgiving the night before.
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Satisfaction!

Related posts:

  1. Fatty Friday 2018
  2. Fatty Friday 2017
  3. Friday Night Lights
  4. Friday Night Feast 2014
  5. ThanksGavin 2022 – The Feast Itself
By: agavin
Comments (0)
Posted in: Food
Tagged as: Dessert, Fat Friday, Meat, ThanksGavin, ThanksGavin 2022, thanksgiving, Wine

ThanksGavin 2022 – The Feast Itself

Jul05

And so we come to the traditional ThanksGavin Feast in its 2022 incarnation.1A4A9347
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The main and kid’s tables.

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Cute decorations this year.
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And cute name tags.
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The turkey straight out of the Green Egg.
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Two turkey’s actually.
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Mozzerella and Pepperdew appetizer.
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The main spread of vegetables.
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Salad dressing.
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Kale Salad with a nutty dressing. With a meal like this a little fiber is always welcome!
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Home-made cranberry jelly.
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My mom’s home-made Cranberry Chutney.
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Braised Leeks with Cheese. I’m really quite fond of leeks and probably ate at least 25% of this.
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Roasted Beets.
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Baked Sweet Potatoes.
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Mashed Potatoes.
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Brussels Sprouts with Walnuts.
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Breads.
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The “Turkey Station.”
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Turkey. This is only part of the two birds, but you can see how well cooked it is with juicy smoked meat and a nice skin.
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Just a portion of the delicious Challah Stuffing.
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Vegan Gravy.
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Regular gravy made from browned turkey wings.
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Flounder Cakes that tasted exactly like crab cakes.
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My 2022 Thanksgiving Dinner Plate. This year I was on a serious diet and so avoiding the carbs. I did have to cave in and pile a little bit of stuffing in the middle, but otherwise I avoided all the potatoes, beets, bread, etc and just piled on the meat and veggies. #thanksgiving
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My brother’s plate, which had a different selection.
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The main dessert spread.
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The hot dessert spread.
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Pecan Pie. My mom bakes the best pecan pie. I use part of the recipe (minus the crust) in my pecan pie gelato.
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Filo Dough and custard.
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Pumpkin Pie.
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Grandmom’s brownies — they live on decades after her passing.
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Grandmom’s blondies. I actually like these even better than the brownies.
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Whipped Cream. I made whipped cream again. Just cream, vanilla, and a bit of powdered sugar.
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Sweet Milk Gelato’s amazing Butterscotch Sauce. For the third year “running” (2019, 2021, and 2022 as 2020 was canceled) I whipped this up. Overcooked it slightly this year and it was a touch chewy. Still tasted amazing though.
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My dessert plate. Sadly, the wine weakened my resolve and I broke down and had a little dessert. I didn’t finish the plate though and took about 1/3 of what I’d normally take.
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Buster had Pig Ear for dessert.

Related posts:

  1. ThanksGavin 2021 – The Feast Itself
  2. ThanksGavin 2019
  3. ThanksGavin 2017
  4. ThanksGavin 2018
  5. ThanksGavin 2011 – The Main Event
By: agavin
Comments (1)
Posted in: Food
Tagged as: Philadelphia, ThanksGavin, ThanksGavin 2022, turkey, Wine

China Gourmet – Wednesday 2022

Jul02

Restaurant: China Gourmet [1, 2]

Location: 2842 St Vincent St, Philadelphia, PA 19149. (215) 941-1898

Date: November 23, 2022

Cuisine: Cantonese Chinese

Rating: Pretty decent Cantonese

_

As part of the traditional ThanksGavin progression of meals we go out on Wednesday before Thanksgiving and this year we returned to China Gourmet, which we’d visited on Friday night the year before.

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Cantonese banquet hall — Philly style.
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Fairly typical interior that is pretty much straight out of the SGV. It sure was quiet on this wed night.
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The menu. Clearly they do a lot of takeout.1A4A9260
Peanuts on the table.
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Vegetarian Spring Rolls. Nice and crispy.
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Hot and Sour Soup. Not a bad version with a good texture. A bit goopy (corn starch). Could have used slightly more white pepper and black vinegar. They had red vinegar on the table but that was too sweet.
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Shrimp with lobster sauce. The goopy lobster sauce was actually pretty tasty and the shrimp texture was great. There weren’t ENOUGH shrimp, but hey.
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Lobster with ginger and scallion. This was two tiny lobsters. The meat was succulent and the sauce very silky so a nice version of the wet lobster type.
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Whole flounder steamed with soy and scallions. Very light moist fish with lots of meat. Quite nice.
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See all that meat?
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“Peking duck.” Cantonese Roast Duck with the buns but still quite nice (and quite fatty). Not that crispy but delicious.
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Stir-fried snow pea leaves with garlic. Very solid garlic green.
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Steamed broccoli.
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Stir fried mushrooms with tofu and snap peas. The tofu was delectably soft and the veggies firm and delicious. Very nice dish.
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Sliced Pork with Okra. I haven’t had this exact combo but this was a very nice pork dish with tender and flavorful meat and crunchy veggies.
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Cumin lamb. This certainly wan’t the typical cumin lamb — in fact I could barely taste any cumin. The meat was very tender with some good “moutony” flavor.
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Plain Lo Mein.
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Veggie Fried Rice. A bit too charred for my taste.
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Fruit.
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Really a pretty good place, on par with a medium level SGV Cantonese. Not the best ever, but not Chinese American either (at least the way I ordered). Everyone enjoyed it too so my “something for everyone” ordering seemed to have worked out.

For more LA dining reviews click here.

To see more ThanksGavin meals check here.

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Related posts:

  1. China Gourmet – East Coast Far East
  2. Derek moved to China Red
  3. Silk Road Journeys – Shaanxi Gourmet
  4. Shanghai #1 2022
  5. China Red by Day
By: agavin
Comments (1)
Posted in: Food
Tagged as: Cantonese cuisine, China Gourmet, Chinese cuisine, ThanksGavin, ThanksGavin 2022

Salty Saturday 2021

Aug10

Salty Saturday is the traditional family bagel and lox brunch we do on the Saturday after ThanksGavin.

For the last couple of years it’s been hosted at my cousin Matt’s house. This year (2021), it’s a touch more subdued than usual due to cooking fatigue, the pandemic, etc.

In his sunny dining room.

Across the way is the kids table.

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The more restrained spread this year.
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Philadelphia bagels.
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Onions.
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Lox.
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Cheese.
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Herbs.
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Snacks, cucumbers etc.
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Tomatoes, capers, cream cheese, whitefish salad, olives.
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Freshly made goat cheese fritata.

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And here is my plate — delicious but it did induce ridicule for including 4 full bagel halves!

 

To combat the salt, I also tried a strategy of pounding a cold press coffee, which seemed to work (a bit). Then we got in the car and drove off to New York!

See here for more ThanksGavin posts.

1A4A8689Made by my young cousin Audrey from my Ultimate Chocolate Chip Cookie recipe.

Related posts:

  1. Salty Saturday 2019
  2. Salty Saturday 2018
  3. Salty Saturday
  4. Salty Saturday 2014
  5. Salty Saturday 2017
By: agavin
Comments (1)
Posted in: Food
Tagged as: Bagels, Cream Cheese, Lox, Salty Saturday, ThanksGavin, ThanksGavin 2021, thanksgiving

ThanksGavin 2021 – The Feast Itself

Aug05

This year, after a brief pandemic induced hiatus, ThanksGavin returned to Philadelphia in 2021 — at my cousin Matt and his wife Andrea’s place.

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Matt is in the back starting his kitchen prep.

For whatever reasons, possibly ennui, my photos are slightly more minimalistic than usual.
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The savory spread.
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Bread.
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Butter.
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Brussels with walnuts.
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Squash.
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Leeks.
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Doubling down on the red are the roasted beets.
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Potatoes Lyonnaise.
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Cranberry jelly.
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My mom’s cranberry chutney with a bit of citrus and cayenne — probably my favorite.
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Veggies.

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Turkey #1. BBQed in the Big Green Egg. And Turkey #2 was Done in the webber over charcoal.
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Turkey!
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More Turkey.
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Stuffing.
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Stuffing without butter.
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My official plate for 2021!
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Whipped cream I “whipped up.”
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And some super decadent butterscotch sauce I also whipped up — given that I’m not the master of anything that belongs with gelato.
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Brownies etc.
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A spice/fruit cake.
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Pumpkin pie.
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Pecan pie.
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Here is my pancreas busting plate.
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Overall, some of the best ThanksGavin food yet, even beating out the awesome 2017 and 2018! It usually is, as the standards keep going up and up! To see a list of all ThanksGavin meals over the here, click here.

Related posts:

  1. ThanksGavin 2019
  2. ThanksGavin 2018
  3. ThanksGavin 2017
  4. ThanksGavin 2011 – The Main Event
  5. ThanksGavin 2012
By: agavin
Comments (1)
Posted in: Food
Tagged as: Dessert, ThanksGavin, ThanksGavin 2021, thanksgiving, turkey, Wine

Whacky Wednesday – Argana Tree

Aug03

Restaurant: Argana Tree Restaurant

Location: 620 Greenwood Ave, Jenkintown, PA 19046. (215) 887-7400

Date: November 24, 2021

Cuisine: Moroccan

Rating: Slow but good

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After 2 years off for the pandemic the ThanksGavin was back on in its habitual Philadelphia. On Wed night before the holiday we always go out somewhere interesting, in this case just down the street to:

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It’s really down the street from my cousins’ place. We walked.
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The menu.
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The dining room.
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NV Henriot Champagne Blanc de Blancs Brut.
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Bread.
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Olive oil.
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Assorted Moroccan Appetizers.
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Greek Salad. Feta cheese, Olives, Tomato, Cucumber, Boiled Egg and Red Wine Vinegar Dressing Over Mixed Greens.
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roasted beet salad. Crispy goat cheese, grapefruit, raspberries pistachio, arugula, mustard dressing.
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Falafel and yogurt.
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From my cellar: 1976 Robert Ampeau & Fils Volnay 1er Cru Santenots.
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From my cellar: 2012 Selbach-Oster Zeltinger Himmelreich Riesling Anrecht.
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Kefta Kabob. Ground lamb in Moroccan spices.
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Spinach Briwats. filo filled savory pastry with Spinach, onion and feta.
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Vegetable Briwats. filo filled savory pastry with carrots, leeks, zucchini.
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From my cellar: 2000 Domaine de Marcoux Châteauneuf-du-Pape Vieilles Vignes. VM 93+. Bright deep red. Exotic aromas of jammy red fruits, cinnamon and smoke. Juicy, tightly wound and powerful, with brooding flavors of black fruits, minerals and mint. Quite different in style from the basic bottling, with a structural underpinning that’s rare for the vintage. Finishes very long and firm, with strong flavors of dark berries and spices and somewhat austere but ripe tannins. Should prove to be long-lived in the context of the vintage. (Eric Solomon/European Cellars, Charlotte, NC)
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Seafood Pastilla. Baby Scallops, Shrimp, Calamari & White Fish. served over Rice Vermicelli with Moroccan Spices
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Lamb Shank.
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Paella Valencia. Saffron Rice, Shrimp, Calamari, Baby Scallops and Chicken. I guess it came south from Spain.
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Lamb Tagine w/ Caramelized Onions and Almonds.
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Chicken Tagine with Apricots.

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Seabass. Someone likes it plain.
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Halibut.
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Argana Tree was pretty tasty. I can’t say that it was fast, or that the plating was modern and slick, but the food was enjoyable and we had a great time. It was certainly great to see everyone again after 2 years hiatus!

For more LA dining reviews click here.

Related posts:

  1. Seconds at Sam’s by the Beach
  2. Inotheke – Modern Greek
  3. Food as Art: Sam’s by the Beach
  4. Eating Jerusalem – Pergamon
  5. ThanksGavin 2017
By: agavin
Comments (1)
Posted in: Food
Tagged as: Moroccan Cuisine, Philadelphia, ThanksGavin, ThanksGavin 2021, thanksgiving, Wine

Salty Saturday 2019

Jan24

Salty Saturday is the traditional family bagel and lox brunch we do on the Saturday after ThanksGavin.

For the last couple of years it’s been hosted at my cousin Matt’s house. This year (2019), it’s a touch more subdued than usual due to cooking fatigue.

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Prep work in the kitchen.

In his sunny dining room.

Across the way is the kids table.

And a look at the spread.

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As usual matt whips up a couple frittatas.
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Olives to start.
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Gratuitous zoom.
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Several kinds of cream-cheese.
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Whitefish salad — my salt favorite.
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Pickled herring.
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Veggies and leftover muhammara.
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Onions, I guess, are feeling left out.

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And here is my plate — delicious but it did induce ridicule for including 4 full bagel halves!

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My mom’s chocolate chip banana bread.

To combat the salt, I also tried a strategy of pounding a cold press coffee, which seemed to work (a bit). Then we got in the car and drove off to New York!

See here for more ThanksGavin posts.

Related posts:

  1. Salty Saturday 2018
  2. Salty Saturday 2017
  3. ThanksGavin 2011 – Salty Saturday
  4. Salty Saturday 2014
  5. Salty Saturday
By: agavin
Comments (1)
Posted in: Food
Tagged as: Bagels, Deli, Lox, salt, Salty Saturday, ThanksGavin, ThanksGavin 2019, Whitefish

Eastern Heat – DJ Kitchen

Jan22

Restaurant: DJ Kitchen

Location: 4040 City Ave, Philadelphia, PA 19131. (215) 586-8888

Date: November 29, 2019

Cuisine: Szechuan Chinese

Rating: Surprisingly good

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For “Fat Friday” — the official Friday dinner after Thanksgiving, we broke with the tradition of another house meal and headed partially into center Philadelphia to:
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DJ Kitchen — a surprisingly authentic Szechuan place.
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Typical modern interior of the newer more casual Chinese joints.
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Part of our giant 20 person table.
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The kid corner.
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The auspiciously colored menu.
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From my cellar: 2006 Billecart-Salmon Champagne Cuvée Elisabeth Salmon. AG 94+. The 2006 Rosé Cuvée Elisabeth Salmon is powerful, intense and also classically austere in its make up. Crushed flowers, mint, red berries and cranberries are all finely sketched. The 2006 finishes with striking mineral-driven precision, and while it doesn’t have the opulence or exuberance of the 2002, it is still a very pretty and appealing Champagne. The Elisabeth Salmon is 50% Pinot Noir and 50% Chardonnay, with about 8% still Pinot Noir. Dosage is 6 grams per liter. (Drink between 2018-2031)
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Scallion pancakes for the kids. Certain adults, even certain adults who are supposed to be avoiding carbs, felt compelled to gobble these as well.
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Spicy crispy cucumber. Solid (and garlicky) version of the classic cucumber opening.
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Chicken in chili oil. Classic Szechuan appetizer of cold chicken in chili sauce. Not a bad version.
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More bubbly.
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Cumin fries (again mostly for the kids).
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Pan fried pork dumplings. Pretty generic.
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Dan Dan Noodle.
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Mixed up. Not bad, but lacked the complex nutty flavor I like in great dan dan.
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Dumplings in chili oil. These were delicious.
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Vegetarian Spring Rolls with sweet sauce.
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XLB (Xiao Long Bao). Always great little steamed pockets of delicate dough filled with pork.
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From my cellar: 2017 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese. 92 points. Orange, pineapple, graphite and earth. Step up in weight here on the palate but has superb acidity that cuts through and drives onward. Great length and detailed layers give this excellent palate presence.
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Homemade egg with tomato for the vegetarians. We had too many people with dietary restrictions tonight — always a touch difficult at real Chinese food.
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Chinese cabbage with dried pepper. I love this dish. Really nice texture. Somehow makes cabbage delicious.
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Mapo Tofu. Pretty good rendition — and one of my favorites.
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Kung Pao Shrimp. Okay, but not a fan of the bell peppers (too Chinese American).
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Tea Smoked Duck with hoisin and buns. More like Cantonese roast duck.
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Dry pepper Chicken. Always a super delicious pile of crunchy fried chicken. This particular one was very spicy. Often it isn’t.
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Not bad for 20+ people!

Overall, while not as good as a place like Sichuan Impression, pretty real Szechuan Chinese. About as good as a second rate SGV place — and for a city like Philadelphia that’s excellent. I enjoyed my meal a lot. The kids and vegetarians maybe a bit less so!

For more LA dining reviews click here.

Related posts:

  1. Century City Heat
  2. Eating Beijing – Country Kitchen
  3. Chicken Crawl – Savoy Kitchen
  4. Eastern Promises – Holly’s
  5. Valley Heat
By: agavin
Comments (1)
Posted in: Food
Tagged as: Chinese Food, Fat Friday, Philadelphia, Sichuan, Szechuan cuisine, ThanksGavin, ThanksGavin 2019

ThanksGavin 2019

Jan20

This year, after a brief California hiatus in 2016, ThanksGavin returned to Philadelphia in 2017 — and continues through 2019 at my cousin Matt and his wife Andrea’s place.

7U1A2883 Matt is in the back starting his kitchen prep. 7U1A2892 Then outside lighting up the big green egg! 7U1A2882 Buster supervises. 7U1A2895 But the OG crew, shown here, consisting of my mom and aunt are still on turkey duty! 7U1A3020 From my cellar: 2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. AG 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047)7U1A3022  More sparkling. 7U1A3021 From my cellar: 1995 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. 92 points. Opulent but balanced, dignified without slathered oak or exagerrated maloloactic fermentation. Good show. 7U1A2901 My mom brings out the snacks. 7U1A2897 Muhumarah. Homemade spicy middle eastern walnut and pepper dip. 7U1A2899 Crisps. 7U1A2906 Olives.   7U1A2885 From my cellar: 2002 Gros Frère et Sœur Grands-Echezeaux. RJ 95. Big, ripe, vanilla, chlorine nose; tasty, elegant fruit, lovely and sexy; long finish 95+ pts. 7U1A2884 From my cellar: 1999 Maison Roche de Bellene Latricières-Chambertin Collection Bellenum. 91 points. Sleek and full-bodied with dark fruits and good balancing acidity. Very minerally flavor profile with a smooth texture and a long, modestly complex finish. 7U1A2887 From my cellar: 2004 Château Palmer. AG 92. Deep red. Rich aromas of plum, redcurrant, chocolate and smoke. Sweet, lush and smooth, with a wonderfully fine-grained texture for the year. Highly expressive flavors of currant, cedar, chocolate and tobacco. The wine’s subtle sweetness, suave tannins and sneaky persistence convey an impression of very regular ripeness. 7U1A2889 More red. 7U1A2961 The savory spread. 7U1A2902 Turkey #1. BBQed in the Big Green Egg. And Turkey #2 was Done in the webber over charcoal. 7U1A2940 Turkey! 7U1A2933 Stuffing. 7U1A2958 Stuffing baked into a casserole. 7U1A2956 Gravy. 7U1A2923 Shallots. 7U1A2908 Simple Arugula salad. 7U1A2931 Brussels with walnuts. 7U1A2910 My mom’s cranberry chutney with a bit of citrus and cayenne — probably my favorite. 7U1A2916 Raw cranberry salsa — my least favorite but some love it. 7U1A2937 Cranberry jelly. 7U1A2912 Doubling down on the red are the roasted beets. 7U1A2926 Sweet potatoes. 7U1A2948 Bread. 7U1A2980 My official plate for 2019! 7U1A3019 From my cellar: 1965 Taylor (Fladgate) Very Old Single Harvest Port Limited Edition. 96 points. Brown and nutty in color, awesome! 7U1A3013 The dessert spread. 7U1A2998 Tower of sweets including the every popular Jagielky candy’s. 7U1A2999 Apple pie. 7U1A3001 Grandmom’s (recipe) brownies and blondies. 7U1A3002 Butternut squash pie (tastes just like pumpkin). 7U1A3004 My mom’s famous pecan pie, made totally from scratch. 7U1A3005 Cookies. 7U1A3000 Whipped cream I “whipped up.” 7U1A3008 And some super decadent butterscotch sauce I also whipped up — given that I’m not the master of anything that belongs with gelato. 7U1A3014 Here is my pancreas busting plate. 7U1A2997 Overall, the best ThanksGavin food yet, even beating out the awesome 2017 and 2018! It usually is, as the standards keep going up and up! To see a list of all ThanksGavin meals over the here, click here.

Related posts:

  1. ThanksGavin 2019 – Keep
  2. ThanksGavin 2018
  3. ThanksGavin 2017
  4. ThanksGavin 2015
  5. ThanksGavin 2012
By: agavin
Comments (1)
Posted in: Food
Tagged as: holiday, Philadelphia, ThanksGavin, ThanksGavin 2019, turkey, Wine

ThanksGavin 2019 – Keep

Jan17

Restaurant: Keep

Location: 417 York Rd, Jenkintown, PA 19046. (215) 277-7947

Date: November 27, 2019

Cuisine: New American

Rating: solid New American

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The first official event of ThanksGavin 2019 is Wed night, and this year my cousin (the reigning TG Poobah) chose:
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Keep, a casual bistro-style New American in Jenkintown PA.
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Cute little interior.
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And our gang table of 20 or so.
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Our special menu for the night.
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From my cellar: NV Pierre Péters Champagne Grand Cru Blanc de Blancs Brut Cuvée de Réserve. RJ 92. Light yellow color with abundant, steady, tiny bubbles; autolytic, almond cream nose; tasty, autolytic, almond cream, mineral palate; medium-plus finish 92+ points
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Pickles. Really zesty and delicious.
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Olives. Awesome olives actually, with great EVOO and a bit of zest. I ate about 2 containers of these.
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From my cellar: 2014 Jean-Claude Ramonet Saint-Aubin 1er Cru En Remilly. BH 90. A soft trace of wood frames pretty and cool but ripe yeast, apple and pear scents that slide gracefully into the nicely detail, rich and relatively generously proportioned middle weight flavors that possess a lovely salinity that surfaces on the focused and persistent finale where a touch of bitter lemon appears. This is already sufficiently forward that it could be enjoyed now but I would be inclined to allow it at least 2 to 3 years of cellar time and 5 will probably prove to be ideal. (Drink starting 2019)
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Brussels Sprouts with hummus and Parmesan.
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Cassoulet. Gusty!
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Lentil Fritters. Third appetizer filled with gas inducing carbohydrates!

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From my cellar: 1999 Dominique Laurent Mazis-Chambertin. RJ 93+. Medium red violet color; smoky, earthy, mushroom, barbecue sauce nose; lovely, complex, sous bois, shitake mushroom, mineral, raspberry, baked cherry palate; medium-plus finish 93+ pts.
7U1A2836
Pelmeni. Shrimp dumpling, dill beurre blanc, creme fraiche, vmochanka. Sweet, and very Russian tasting.
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Chickpea Tofu. Roasted eggplant, broccoli rabe, caponata, crispy garlic.

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Salmon. Jail island Salmon, potato tart, bacon-celery escabeche, horseradish cream.
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Big red for those who can’t handle the good stuff.
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The burger. Beef patty, caramelized onions, egg yolk jam, fried fingerlings.
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Shortrib Steak. 6oz shortrib steak, potato soubise, pearl onion, charred red onion, beef salt, jus.
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More big red for the white haters.
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Pastel Melodia. Orange scented cake, poached pear, membrillo, chantilly.
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Chocolate tart, dark chocolate, cherry, creme fraiche.

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Lemon sorbet.

Overall, not a bad dinner at all — particularly given our party size. They are very nice and have a good — if not particularly groundbreaking — kitchen.

For more Philly dining reviews click here.

More ThanksGavin events here.

Related posts:

  1. ThanksGavin 2016
  2. ThanksGavin 2015 – Fat Friday
  3. ThanksGavin 2013
  4. ThanksGavin 2017
  5. ThanksGavin 2014
By: agavin
Comments (1)
Posted in: Food
Tagged as: Keep, ThanksGavin, ThanksGavin 2019, Wine

White Elephant is Pretty White

Jan15

Restaurant: White Elephant

Location: 759 Huntingdon Pike, Huntingdon Valley, PA 19006. (215) 663-1495

Date: November 26, 2019

Cuisine: Thai

Rating: Fine, but “Americanized” Thai

_

This year for ThanksGavin 2019 we arrived a day early in Philadelphia and so went out locally with my parents and Aunt & Uncle to:
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White Elephant, a nearby strip mall Thai.
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They have nicely decorated the fairly boring space. No Thai (language) on the menu!

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Some kind of lobster roll.

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Crispy Roll. Filled with pork, bean thread, and julienne vegetables, then fried until crispy golden brown, and served with sweet and sour sauce.

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Coconut Soup. Seafood combination in coconut milk , with galanga, lime juice, mushrooms, onions, carrots, celery and red bell peppers.

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Mushroom Soup. Thai style fresh mushroom soup with herb and Marsala wine.
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Chicken tenders and fries for the boy.
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Thai Eggplant. Thai sweet eggplant sautéed until brown and stir fried with chicken, onion, carrot, broccoli, red bell pepper, basil and aromatic herbs.

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Seafood Lover. Sautéed seafood medley of salmon, calamari, shrimp, scallop, and green shell mussels, with, Thai basil, onion, broccoli, carrot and red bell pepper in delicious and spicy sauce.
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Sweet Surrender. Fillet of salmon crusted with pecan and baked to perfection, served with mellow apricot brandy sauce.

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Chicken Panang Curry. Chicken cooked in a traditional delicious Panang curry sauce with coconut milk, broccoli, red bell pepper and green beans….Chicken/Beef.

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Chu Chee Duck. Crispy roasted semi-boneless duck, served in a special red curry sauce flavored with pineapple.

Overall, this was tasty because Thai is always tasty — but it was pretty “whitebread” as you would expect from a Philly suburb strip mall. No Thai on the menu, spice and flavors toned down a bit.

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For more Philly dining reviews click here.

More ThanksGavin events here.

Related posts:

  1. Elephant Jumps
  2. Quick Eats – Summer Buffalo
  3. Thai Tour – Spicy BBQ
  4. Quick Eats – Tara’s Himalayan
  5. Thai Tour – Pailin Thai
By: agavin
Comments (1)
Posted in: Food
Tagged as: curry, Philadelphia, Thai cuisine, ThanksGavin, ThanksGavin 2018

Elephant Jumps

Jan18

Restaurant: Elephant Jumps

Location: 8110 Arlington Blvd, Entrance is on Gallows Rd., Falls Church, VA 22042. (703) 942-6600

Date: November 24, 2018

Cuisine: Thai

Rating: Very nice modern Northern Thai

_

On our last night of the ThanksGavin 2018 trip, back in the Washington DC area, we decided to check out a new Thai place my parents have been frequenting.
7U1A2184
This is a newer place and has a cute name.
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And a newish large mall as its location.

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The interior is small but cute.
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THAI SPICY SHRIMP SOUP. Tom Yum Goong shrimp, mushroom in thai herbs spicy soup.
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FRIED WATERCRESS SALAD. Yum Puk Num Todd Grob fried watercress. served with minced chicken, fresh lime juice, onion, chili sauce.
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EGGPLANT BASIL. One of those traditional Thai preps, a light slightly sweet, slightly spicy basil sauce, with sliced eggplant being the “main” ingredient.
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GREEN CURRY with CHICKEN. green curry paste, coconut milk, eggplant, mushroom, basil. Had a bit of heat, although nothing like Jitlada.

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CRISPY COCONUT SHRIMP. Fried shrimp with lots of coconut in the batter. Like an excellent Thai version of the American appetizer classic!

Overall, Elephant Jumps was quite nice. Stylistically it’s a bit like a Northern Thai place like Renu Nakorn — including the big mall — but Elephant Jumps is a bit more modern and stylish, with a smaller menu and slightly less intense flavors. Still, you could smell the fish sauce in the air, this is real Thai, with a lot of flavor.

For more ThanksGavin dining reviews click here.

Related posts:

  1. I Luv2Eat
  2. Georgian Bakery and Cafe
  3. Eating Philly – Tiffin
  4. ThanksGavin in Review
  5. Hedonists Noodle over Hoy-Ka
By: agavin
Comments (1)
Posted in: Food
Tagged as: curry, Elephant Jumps, Northern Thai, Thai, ThanksGavin, ThanksGavin 2018, Washington DC

Salty Saturday 2018

Jan16

Salty Saturday is the traditional family bagel and lox brunch we do on the Saturday after ThanksGavin.

For the last couple of years it’s been hosted at my cousin Matt’s house.7U1A2180

Prep work in the kitchen.

In his sunny dining room.

Across the way is the kids table.

And a look at the spread.
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Olives.
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Cucumbers and tomatoes as condiments.
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Cucumbers and onions — looking pretty.
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Capers and chives.
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I like my cream-cheese with chives in it.
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Muenster and Swiss. Always makes me think of the Muenster Rebellion but I love it still.
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Two kinds of whitefish salad. Chunky smoked.
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And creamy whitefish salad (lots of mayo). I actually like this one better.
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Two kinds of lox, regular and pastrami lox — which I now love. Low salt too considering.
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Pickled herring.
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Roasted beets.
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Matt made a frittata too.
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And here is my plate — delicious but it did induce ridicule for including 4 full bagel halves!

To combat the salt, I also tried a strategy of pounding a cold press coffee, which seemed to work.

See here for more ThanksGavin posts.

Related posts:

  1. ThanksGavin 2011 – Salty Saturday
  2. Salty Saturday 2017
  3. Salty Saturday
  4. ThanksGavin 2015 – Salty Saturday
  5. Salty Saturday 2014
By: agavin
Comments (1)
Posted in: Food
Tagged as: Deli, Lox, Salmon, Salty Saturday, ThanksGavin, ThanksGavin 2018, thanksgiving, whitefish salad
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