Tom Sietsema’s 8 favorite places to eat (plus one to avoid) for March 2019 - main dishes in mexican restaurants

Old place with fresh taste.
New Place in the style of spades service.
In my ongoing mission, share some of my favorite dining moments in the form of monthly scheduling starting in January, I am happy to offer eight places that have pleased me recently in the Washington area.
As promised, I also included an old car this month.
This is a warning.
Critics eat bad food so you don't have.
The customer asked, Jeff Black gave them what they wanted.
Potomac catering destination from the old restaurant owner (
Pearl Dive Oyster Palace black salt)
Serve Addie's food again when it's a bungalow --
Fashion outpost in Rockville
The carefully crafted hot stuff is gone. and-
Cold seafood tower and two full fish and ribs platter, recently replaced by a number of dishes, including crispy scallops on orzo ri rice and grilled brokini and full of baked potatoes
It is not to avoid the current fashion;
One of the best side dishes is cauliflower, topped with almonds and seasoned with harissa vinaigrette.
Dessert, alas, sweet and flattasting.
Then, indulge in another warm place --from-the-
Oven biscuits brushed with lard can open a meal.
Spacious kitchen windows on both sides allow diners to watch the chef's ballet.
If noise is one of your worries, please find a seat in the relatively calm wine room at the entrance.
12435 Potomac Avenue Park. , Potomac. 301-340-0081.
$16 to $31 main course.
CHIKO is like the original fast-
A bit of Chinese, a bit of Korean and delicious at the leisure spots on Capitol Hill. Co-
Owners Scott Drewno and Danny Lee's derivatives in the Dupont Circle were hit again, thanks to all the learning that took place on barracks Street.
This time, the chef has more space to slice and dice before the service, the table is free
Standing instead of fixing it on the floor with bolts makes it easier for a group seat.
Fans will be familiar with the drill, and they can count on finding stickers for pork and Pickles as well as a mix of cumin lamb-
Fried, but there are also some fresh ideas: cold noodles made of Chilean oil and crispy noodles baked with peanuts, riff on shrimp toast pair the crispy butter ciabatta with the elastic shrimp Ding in the XO sauce.
Dunk, dunk.
Habitat for four people
Reserved seats-
Only the chef counter can make you face-to-face with the chef and almost give you a taste of the entire menu.
"I will be your Sherpas tonight," said one of the masters of the wok.
He then served the customer with a plate of layered salad and other snacks, then continued to serve chopped bris and rich butter on the steamed rice, and finally served with dates and lemon zest
Apart from all the fun, Cherry: unlike its siblings, the branches make lunch. 2029 P St. NW. 202-331-3040.
The main course is $15 to $18.
The time of joy is hard.
The competition is fierce.
Diners are increasingly demanding the restaurant, while the joyful atmosphere responds by introducing a weekday lunch time.
They are very considerate. m. to 4:30 p. m.
Come here on weekdays, I was pleasantly surprised to see the chef
The owner of the door, Cedric mopley, wore the server's plaid shirt instead of the white chef's jacket, handling the phone and the guest's seat.
"I only have one manager," he said . "
He led me to a table by the window.
My eyes were attracted to some of his fresh works.
One is French baguette, with proura butter and corcornichons, and then a large amount of light pink, delicate and sweet Madrange ham from France.
The plate is shared with a bunch of delicious potato chips, and its tempting soup and dirt are mixed with vinegar and dried mushrooms.
Maupillier sweated over these little things.
Think of the consome he insisted on making with the tail of the Ox, cabbage, cloves and veal, and everything was stewed together and finally poured in a bowl with a small amount of beef, A triangle of carrots and celery roots, and a chopped cornichons. Happy spooning. 801 O St. NW. 202-525-2870.
Lunch sandwiches and entrees for $14 to $21.
It took him nearly twenty years to finally serve the food of the motherland.
"I want to be a chef first, then a Cuban chef," said the vision behind the Silver Spring City Butcher. now, a jumping restaurant, a guitarist wandering around the bar, when the weather is good, cocktails appear in large coconut shells and glass garage doors.
Diners have friends with seafood and pork (
And the servers that render them).
The salt cod oil Bar is a small miracle, crisp and oil-free;
The roast pork is cooked and delicious, with bitter orange and crispy skin pieces. The chef’s go-
The main course is mine too: beef tail marinated with rum, chili and soy sauce, marinated with oregano and oranges.
Filling food from El Sapo doesn't leave much space for dessert, but trust me: Sugar
Leaching on the lemon of Hill
The light whipped cream is worth it.
One of the few downsides is noise.
Other places are better for the heartto-
Heart or catch-
With grandparents.
Again, this is a restaurant that makes you want to cheer loudly, clap your hands, or drum at the entrance.
I am guilty. 8455 Fenton St. (
Entrance to Wayne Street)Silver Spring. 301-326-1063.
Main courses, $22 to $56 (
Two people platter).
I RICCHI has no secrets about a business that lasts for 30 years.
But Christianne Ricchi, the executive chef and owner of the city center of I Ricchi, attributed the milestones of her Tuscan restaurant to the simple reality of "We focus.
"While the restaurant has grown to include more private dining spaces, including the wine room that enters through the kitchen, I Ricchi looks similar to when it opened.
Vines crawl around butter
Color walls and ovens imported from Italy are still the focus.
What's more, the food is delicious.
Many places have fried squid with oil, but few people will make such an impression with so few ingredients.
The appetizers here depend on fresh seafood dug from flour, crispy with clean oil, seasoned with salt (
Although the tomato sauce next to it is delicious.
Think about it, a lot of dishes can be used as an example: delicious estrone, enough soup for two people;
Talini gardens decorated with vegetables and sweet clams;
Grilled steak smashed into plates
Size, bread and fried;
Holy, not-too-sweet tiramisu.
Because it is a food of personal taste;
Ricchi said: "Almost everything from bread to ice cream is made from scratch.
At the same time, her loyal employees are free. “Beep! Beep!
It is said that this is the signal for the main course to arrive. 1220 19th St. NW. 202-835-0459.
$18 to $40 dinner pasta and main course.
PEMBROKE gave a leading interior designer $5 million to turn around in the hotel restaurant and bar, what would you get in the case of Sweden
Martin brudyski, born at the Dupont Circle, is a space for coral sofas and floors --to-
Ceiling windows help raise the standard for eating and drinking nearby. (
You may know the designer's work.
Brunidsky gave the world Beekman in New York and Abel in London. )
His opponent in the kitchen is Trinidad native Malone Rambaran, his work at Le bakefen in Philadelphia, and his other impressive stops to Washington for his
The food is familiar, but interesting. The service is for waiters who know their things;
Early favorites included fluke crudo, lit with winter citrus, saffron flavored rice with a piece of golden leaf and a lamb, served with preserved lemon and dried apricot, in
Thanks to the chef for making his chicken soup with short noodles, lunch draw.
Look, Mom, there's no stain on slur's mouth!
The enthusiasm of the staff moved the customers.
"What do you want to drink?
Asked a well-dressed man behind the handsome bar.
"We have delicious cocktails, delicious wines and lovely bubbles.
Three times.
1500 New Hampshire AvenueNW. 202-483-6000.
Main course for dinner, $28 to $96 (rib-
Eyes on both sides).
The model for the Red Hen is not a restaurant, but a mix of places where Mike Friedman said he was lucky enough to eat there as a young chef: Zuni Cafe in San Francisco, Lucques in Los Angeles, river Cafe in London-
"All of this is owned by women," he said . "
After my last meal in Bloomingdale, my only question was why there was such a long time between the two visits.
After all, the Red Hen is the ideal neighborhood community center, dressed in a welcome bar, with honey in its heart and warmed up with wood --
A baking sheet that makes delicious things for chicken and other dishes.
Sicilian anchovy, radish, sweet butter toast is a happy behavior.
Follow some pasta, perhaps a carpet made of melted leeks, wild mushrooms, and herbi crumbs.
It's hard to book.
The good news is that Friedman says he has 40% tables for walking.
And remind us, 18-
First come first served seating bar. 1822 First St. NW. 202-525-3021 .
$18 to $29 pasta and main course.
Chicken and owl chef Yuan Tang works at night and his wife and business partner Carey works during the day.
Investing in the couple's passion for animals, the cock and owl make a lot of sense as the name of their first restaurant on the 14 th Street Northwest.
The space doesn't look much, but the lack of scenery is hardly important when the food starts to appear.
Head dishes and celery roots look like pasta, then add a bright lemon and mint sauce.
The little carrot has a good barbecue flavor and is assisted and fed by a spoonful of velvet corn bread ice cream, a combination you may question until it hits your tongue.
The meat occupies a back position here, and in addition to the fried little quail meat glazed with the flavor o, it is more like a decoration, honey and jade foot juice, flavored with cream sugar flavored with red pepper. Bliss.
Tang worked on the late Rogue 24 before he attacked alone. he was using four-
Course scripts that allow customers to create their own tasting menus.
DIY is short for divine. 2436 14th St. NW. 202-813-3976.
$65 four course
URBANO 116 food lovers can't wait to book a table in front of this new comer, who can blame them?
Not only is Alam Mendes Florian, a chef from Oaxaca, highly respected for his cuisine, he is also a genius behind Mexico City's admirable pasello de Humo.
But repeated access made me scratch my head.
If you 've only tasted mushroom soup, tacos with smoked Chilean sauce and meat stuffing, perhaps meat rolls, you might question my final disappointment.
But few scores share the menu with many washouts.
The dry Cornwall hen was sprinkled on a dark sauce, not as complicated as one would expect, no one would have looked at my fork like a polished concrete floor, it seems that the bulldozer was scorched at high temperature.
The kitchen can't even do the most basic things.
The free fries may be oily or salty, or both, and the accompanying salsa tastes like liquid smoke is part of its DNA.
It's too bad. you can't eat the scenery.
The sea of white leather chairs and the presentation of the Mexican wrestling mask form a striking background. Check, please. 116 King St. , Alexandria. 571-970-5148.
$17 to $28 main course. 8.