Posts Tagged ‘lamb’

Restaurant Review: Bastille

December 1, 2009

I chose Bastille in Alexandria for DC’s restaurant week purely because it was walkable from Braddock Rd Metro and it had 4 “$” signs. If only all shots in the dark were this much of a success! I would go back any day of the year, Restaurant Week or no. If that’s not high praise, I don’t know what is.


These hush puppies make for an upscale finger food!

These beignets make for an upscale snack!



Restaurant Review: 1789

September 3, 2009

I first went to 1789 when my now husband proposed. It was a magical evening. The fireplace was roaring in the main room. Love was in the air. The food was *amazing*. You can imagine why we decided to come back.

It’s a cozy restaurant that’s good for birthdays and other celebrations.  As adventurous as we are most of the time, we’ve been three times and gotten the same entree three times. Both of us. Normally, I’d say, “BOOOORRRRING.” But their lamb is that good.

We went to 1789 for their “sizzling summer special,” a $40, 3-course dinner (lamb and steak are an extra $8). We invited another couple to join us, and of course they were sharers. Nothing is worse than going to a good restaurant and people won’t share. We even got a small taste of another dinner! One of them ordered something different.

After we ordered, we got an amuse bouche. Delicious! The bite had a sort of a ceviche of rockfish with herbs on a mini tomato on a slice of French bread.

The right amount of citrus and oil in the amuse bouche make a tasty snack.

The right amount of citrus and oil in the amuse bouche make a tasty snack.


Irish Lamb Stew

March 17, 2009

I became a lamb convert the moment my lips tasted Irish stew in a pub in Kilkenney, Ireland. I’d been studying abroad in London for the past few months when a few friends and I took a weekend bus tour through southern parts of the Emerald Isle, and whoa if I be a Leprechaun’s uncle, that stew was the best damn thing my hoof-and-mouth-and-mad-cow-wary self ate in those 16 weeks abroad.

A hearty Irish stew gets a real boost of flavor from some rich, delicious Guinness.

A hearty Irish stew gets a real boost of flavor from some rich, delicious Guinness.

It would be years though, before I’d taste again anything similar to that magical concoction. Irish stews I’d find on menus in restaurants in the U.S. tended to be stews made from cabbage and corned beef, which begs the question, isn’t that just corned beef and cabbage then? (Which, incidentally, is going to be dinner tonight. I love a meal I can boil.)


Kreatopita Argostoli

September 7, 2008

Over the last year or so I’ve become a huge fan of lamb. The first time I had it was in 2001 when I was studying abroad in London. On a long weekend trip through Ireland, our bus group was treated to a meal of Irish stew in a small pub in Donegal. It was perhaps the most delicious thing I ate that year (though the chicken tikka kebab with the garlic mayo and salad at Star Kebab on Earl’s Court Road was pretty damn close).

Fun to say; fun to eat

Kreatopita Argostoli: Fun to say; fun to eat

When I moved to Baltimore, I rediscovered how much I loved lamb. Again, it was all thanks to some Irish stew. From thereon in, I always make sure to stock up on cuts of lamb when I’m at the grocery store and I find it on sale. It’s delicious in red curries, in the aforementioned stew, as well as stuffed into some phyllo dough.

I had lately been feeling bored with the food I was preparing on a weekly basis. I’ve expanded my repertoire, but tended to go back to those old tried-and-trues.

As usual, came to the rescue with their ingredient search. I had lamb. I had phyllo dough. I had feta. I assumed there was something Greek-like for me to prepare, and the search led me to a recipe for some kreatopita argostoli.