Izakaya Blue Ocean

Posted by The Editorial Desk / Thursday, October 27th, 2011

This week I went to Izakaya Blue Ocean in Fairfax for a great sushi lunch. I had read amazing things about this place online–I’m a big fan of Yelp “research” and like to read reviews of most places I go. The first Yelp comment for Blue Ocean was: “This place is legit.”

Not quite sure what to expect from that, I walked and instantly knew what the comment meant. In Fairfax’s Pickett Shopping Center, with a Chuck E Cheese’s and Dollar Tree, I would have never picked out the lettering of BLUE OCEAN and even think of walking in the place. But man, am I glad I did.

Eel and salmon....drool

For 2 p.m. on a Tuesday, I was expecting an empty restaurant with one or two lingering waiters. But as soon as I walked in through the door, I was surprised by the bustling scene, loud talk and laughter and some lively instrumental music that was oddly fitting. There was a table in the back with a large party of Japanese women, which I took as a great sign. (Yes, I know this is a bit presumptuous, but I try to be observant and I’m a firm believer that an ethnic restaurant is especially good if there are people of that ethnicity eating in it; I knew the women were Japanese because I heard them speaking Japanese to the wait staff.)

I sat at the sushi bar and saw in another corner of the restaurant an old Japanese woman who sat eating by herself–she looked to be at least 95 years old, packing down a plate of steaming hot food, and from what I picked up she was most definitely a regular. I relished in the endearing moment, thinking how I loved the vibes of this Izakaya already, and then was immediately brought a hot bowl of miso soup as I looked over the menu, which my growling stomach and I were very appreciative of. Adding to my experience, the sushi chef was very friendly and pleasant to chat with.

After I finished my lunch (I went for the maki—an E.T.A. roll (eel, tobiko, avocado) and a crunchy salmon roll; both were delicious) the waitress brought over a little complimentary dessert with my bill. It was a small, green, round ball of ice cream inside Japanese mochi, a glutinous rice cake that’s soft and chewy, (and, in my opinion, doesn’t have too much flavor on its own, but stuffed with green tea ice cream it was amazing). Such great texture of chewiness and cool, silky and sweet ice cream.

I asked the waitress if they make these mochi creations in-house or if I could (hopefully) buy them somewhere, but the waitress told me that they order them online from a distributor in New York. I hoped my memory of the mochi ice cream would last, and told myself I would definitely be back to Blue Ocean again.

After lunch I went next door to Trader Joe’s to do some grocery shopping. Roaming the frozen isle, I couldn’t believe what I stumbled upon…mochi ice cream! Go figure. I was tempted to buy the box and run back next door to Blue Ocean, even though they were closed for lunch, to show them my excitement of what Trader Joe’s had.

I laughed at the irony of the Trader Joe’s next door selling what I marveled over inside the gem of Blue Ocean’s Japanese haven, and of course, bought the strawberry mochi (the only variety they had) to hold me over until my next visit.

Izakaya Blue Ocean is located at 9440 Main St. in Fairfax (703-425-7555; www.izakayablueocean.com)

-Julia Harbo

A Sushi- Lover’s Dream

Posted by The Editorial Desk / Thursday, October 20th, 2011

Obi Sushi, Reston Town Center

I’m sure that everyone has a favorite sushi joint. I know I do. However, if you’re in or around Reston Town Center during the lunch hour, I highly suggest stopping at Obi Sushi for their lunch buffet!

I’m always a little leery of buffets for two reasons; one: you’re not always sure what you’re getting or how long it’s been sitting out, and two: they are sometimes somewhat synonymous with 2^nd rate food. However, that being said, I absolutely love the lunch sushi buffet at Obi Sushi.

At $13.95, it’s all you can eat and Obi offers a wide variety food. Not only sushi and nigiri, they also have a selection of hot dishes, noodles, salad, soup- even dessert! I took full advantage of the buffet, grabbed a plate and got in line.

Obi Sushi

I really enjoyed the spicy tuna (my personal favorite) and the chef special that day- cream cheese, avocado, tuna and crispy eel skin roll.

Also high up on my list- the vegetable tempura- especially the tempura fried sweet potato. The batter is light and crisp and the sweet potato, soft and creamy. For that, I did go back for seconds!

For dessert: tempura banana drizzled in chocolate sauce and accompanied by fresh fruit. I love anything banana and it was sweet and tasty, but goes easily soggy. If you can time it right, try and get your hands on this as soon as it comes out!

Save room for dessert!

First Annual Village at Shirlington Restaurant Week

Posted by The Editorial Desk / Monday, October 10th, 2011

The latest to hop on the Restaurant Week bandwagon: Shirlington.

This week, October 10-16, The Village at Shirlington is offering its first annual Restaurant Week.

At participating restaurants, patrons can dine on a two-course lunch for $15 and a three-course dinner for $25.

Participating restaurants include: Aladdin’s Eatery, Aroma Indian Cuisine, Bistro Bistro, Bonsai Grill, The Bungalow, Busboys & Poets, Capitol City Brewing Company, Dogma Bakery & Boutique, Extra Virgin Modern Italian Cuisine, Johnny Rockets, Luna Grill & Diner, PING, Samuel Beckett’s Irish Gastro Pub, and T.H.A.I. Shirlington.

See the special Restaurant Week menus here.

Enjoy!

-Julia Harbo

Sandwich Paradise

Posted by The Editorial Desk / Tuesday, September 27th, 2011

New York Deli sandwich

If you’ve ever wondered where to go to get a totally unique, mouth watering, New York deli-style sandwich, look no further than your own backyard!

In a world of Subways, Quiznos and other nation-wide sandwich chains, it’s refreshing to see a place like New York Deli, a small, privately owned deli nestled in an unassuming strip mall in Tyson’s Corner. Not that there’s anything wrong with the aforementioned restaurants; you are talking to a former Subway Sandwich Artist and I’ve always been a loyal customer ever since. However, if you’re looking for a different kind of sandwich, I suggest starting here.

New York deli came to the area 18 years ago and has been steadily gaining a fan base ever since. They offer New York deli favorites like pastrami and corned beef for affordable prices. Their sandwiches are always made with fresh vegetables, cheese and meat, but the real star of the show is the bread.

Ever notice how a really good piece of bread can make everything seem right in the world? Each sandwich comes atop its own pillow-soft, mini loaf of bread with a choice of white, wheat or pumpernickel. Baked fresh daily, the bread is super soft and warm on the inside, with just the right amount of crisp crustiness on the outside. Mmmm! All is well.

Each sandwich comes with a thick sliced dill pickle and they always have lunch specials, offering deals with chips and drinks. Trust me- you won’t go hungry here!

Like I said before, the place is small and the parking is limited. Luckily there’s a paying garage adjacent and they’ll validate your parking if you just ask.

I’m told their website is in progress, so for now, just call! They do catering, call-ahead pick-ups and even delivery for a limited area!

New York Deli
8150 Leesburg Pike, Vienna
(703)761.2266

– Jennie Whistler

How Do You Like Them Apples?

Posted by The Editorial Desk / Friday, September 23rd, 2011

Image: Raffalo/Shutterstock

So, how do you like them apples? No, really…that isn’t a disparaging phrase, it’s an honest question.

You can bite them, slice them, peel them, cook them, coat them in caramel, dip them in peanut butter…oh, yes, the list is endless.

My personal favorite way to eat an apple is plain, fresh and raw—there’s nothing better than first crunchy bite through the tough and bitter skin, making way to the sweet, juicy, slightly yellow inside. Some people eat the entire apple raw, core and seeds included (I know, but you’ll grow an apple tree in your belly!). I’m not that extreme of an apple purist, but I do love apples and all the things you can do with them. And what better time to enjoy apples than in the fall? That’s why I’m putting together a chain of posts that will glorify the apple and all the things you can do with them, with one apple recipe per week.

The sun is shining (hopefully), the sky is blue, the air is getting crisp but not too cold, grocery stores are more stocked with apples than they’ve ever been, and all the local farmers markets and orchards are up and running. So go out there and get yourself some apples…how do you like them apples?!

This week’s recipe:

The Best Tuna Salad

This tuna salad is full of flavor and contrasts textures so wonderfully with the crunchy apple, celery and onion. Enjoy it as an amazing sandwich on toasted bread, in a salad, or just plain—because it’s that good.

-2 cans of chunk light tuna in water, drained
-2 tablespoons of light mayonnaise (reduce or use fat-free Greek yogurt for lower fat content)
-1 ½ cups of chopped red apples
-1 cup chopped celery
-¾ cup diced white onion
-Salt and pepper to taste

Mix the drained tuna in a large bowl with all ingredients except the mayonnaise. Add the mayonnaise last so you can do it in small increments and keep the consistency to your liking. Enjoy immediately or refrigerate. 

Northern Virginia Apple Orchards (in alphabetical order):

Crooked Run Orchard (37883 East Main St., Purcellville; 540-338-6642)
Hartland Orchard (3064 Hartland Lane, Markham; 540-364-2316)
High Places Orchards (121 Winesap Lane, Flint Hill; 540-635-5537)
Hill High Farms (933 Barley Lane, Winchester; 540-667-7377)
Hollin Farms (11324 Pearlstone Lane, Delaplane; 540-592-3574)
Great Country Farms (18780 Foggy Bottom Road, Bluemont; 20135)
Graves Mountain (Graves Mountain Lodge, Route 670, Syria; 540-923-4231)
Mackintosh Fruit Farm (1608 Russell Road, Berryville; 540-955-2161)
Marker-Miller Orchards Farm (3035 Cedar Creek Grade, Winchester; 540-662-1980)
Nichols Farm (1832 Chapel Road, Middletown; 540-869-1258)
Richard’s Fruit Market (6410 Middle Road, Middletown; 540-869-1455)
Rinker Orchards (1156 Marlboro Road, Stephens City; 540-869-1499)
Stribling Orchard (11587 Poverty Hollow Lane, Markham; 540-364-3040)
Virginia Farm Market (1881 North Frederick Pike, Winchester; 540-665-8000)

-Julia Harbo

Sweet Greens

Posted by The Editorial Desk / Friday, September 23rd, 2011

Fast food used to be all about the burger. You’d head out for a quick bite, maybe go to McDonald’s or Wendy’s and grab something quick, easy, and usually greasy or loaded with carbs and calories.  Well no more.

Sweet greens, Batman!

Lately there has been a surge of healthy options for people on-the-go. McDonald’s is offering more salad and grilled options; Wendy’s has a slew of healthy(er) side options from their “healthy living” menu; and at almost every restaurant you can now see their nutritional information and, therefore, make better food choices.

But one of the greatest “fast-food” options I’ve seen lately is a little place called Sweetgreen.

Sweetgreen is the answer to the new era of healthy fast-food- and that phrase is no longer an oxymoron. They offer delicious, all-natural salads and refreshing frozen yogurts, complete with local, farm-fresh ingredients. Yes, that’s right- farm-fresh ingredients. Every day they post on a black board the local farms from which they are sourcing their organic produce throughout the seasons.

Local farms, local awesome

You can choose from one of their own creations- like my favorite, the Santorini (chopped romaine with roasted shrimp, feta cheese, grapes, fresh mint, chickpeas; topped with a cucumber basil yogurt dressing & a fresh lemon squeeze.) Or create your own from any of their yummy ingredients. If you do it online, they automatically calculate the nutrition for you as you go so you know exactly what you’re putting in your body.

Not in the mood for salad? Any of their salad creations can be made into a healthy wrap on whole-wheat pita.

Not only are they offering healthy and fast lunch options, but all their proteins are hormone and anti-biotic free, all of their packaging is 100 percent plant based and compostable (this includes their bowls, cutlery and beverage cups) and certain stores even have solar panels built into their roofs!

As if you needed more reasons to dine there, the food is actually extremely good.

I know, I know, you’re thinking, “Come on! At the end of the day, salad is salad.” And you’re right- almost. Sweetgreen offers so many options and different ways to eat it that you’ll be taken aback by how much salad can surprise you. Whether it’s a squeeze of fresh lime to brighten it up or candied walnuts and toasted parmesan chips for that little extra crunch- they find a way to made salad un-boring.

Does this look boring to you??

Visit their website (it’s loaded with cool facts and even a blog!) for more information. Locations in Reston and Ballston.

Here’s a list of the local Virginia farms that provide Sweetgreen with all it’s great produce:

Lois’ Produce (Montross, VA)
Mountain View Farms (Loudoun, VA)
Crown Orchards (Batesville, VA)
Parker Farms (Oak Grove, VA)

… and outside VA (but still pretty close!):

Firefly Farms (Garrett Ct, MD)
Spring Valley Farm & Orchard (Morgan Ct, WV)
Hummingbird Farm (Ridgely, MD)
Bear Mountain Orchards (Aspen, PA)
Godfrey Farms (Suddlersville, MD)
Bell & Evans (Fredericksburg, PA)

– Jennie Whistler

Packing School Lunches the Right Way

Posted by Rebekah Lowe / Wednesday, September 21st, 2011

Many schools throughout Northern Virginia are taking steps to ensure a healthy and safe eating environment for children with food allergies. Find out what you should be looking for and what to avoid packing.

Plan ahead: Many schools now offer individualized meal plans (also called an Individual Health Care Plan or IHCP). Meet with your school’s nurse prior to your child’s enrollment about what options the school offers for allergic children. ¶ In Stafford County schools, almost every item containing peanuts has been eliminated from their menu, and anything containing peanuts is labeled with an alert. ¶ Look out for schools that offer a peanut-free table in the cafeteria. Many NoVA schools have added these tables for children with life-threatening allergies.

Keep the school informed: Meeting with the principal and school nurse is important, but don’t forget you should also make sure your child’s teacher, cafeteria manager, custodian and bus driver are aware of your child’s needs, as well.

Know your rights: Food allergies are considered a disability under Section 504 of the Rehabilitation Act of 1973. Make sure your child receives the treatment he or she is entitled to receive.

Be knowledgeable: The Food Allergy and Anaphylaxis Network updates their website with information regarding food recalls. Recently, Chef One, Corp. recalled four cases of boxed “Chef One Pork Egg Rolls” because the product was found to contain undeclared soy, milk and egg.

—Alexandra Scarfone

Back to School Safety Lunch Tips

Posted by The Editorial Desk / Friday, September 2nd, 2011

Now that school is back in session (or will be soon), The New York Times shares a few tips on how to pack lunch safely so that your child (or children) won’t get sick from food borne illnesses. Here are a few of them:

1. A lunch box or lunch bag with an insulated lining with a pocket is a great prevent the lunch from spoiling. By placing a freezer pack or a hot pack into the provided pocket, it will help keep the lunch cold or hot until it is ready to be eaten. So even though these carriers might not be as stylish as the Transformers or Dora the Explorer lunch box that your kid wanted, at least it’ll keep their food safe.

2. Fresh fruits and dried fruits are a good addition to the lunch and can be kept safely at room temperature. Make sure to wash all fruits before packing them since there can be bacteria living on the outside of the fruit.

3. If you’re planning to pack boxed milk or juice, freeze them beforehand so that they can keep the rest of the food cool and thaw by lunch time.

4. Peanut butter and sliced cheese can be kept at room temperature without spoiling.

5. If you’re planning to make a sandwich with lunch meat for your child, freeze it beforehand, and it will thaw by lunchtime. Wash the vegetables and pack separately.

6. Pack a mini hand sanitizer or an anti-bacterial towelette so that your child can clean their hands before eating.

Happy Friday and have a long and safe weekend!

- Mai Nguyen

Troy’s Hike for Our Heroes to Fairfax County

Posted by The Editorial Desk / Tuesday, May 31st, 2011

Tomorrow from 11 a.m. to 2 p.m., the Staybridge Suites (3860 Centerview Drive, Chantilly, VA; 703-435-8090) will be hosting a charity community cookout. All that is asked is that you donate as much as you would have for your normal lunch. So for the cost of your typical lunch you get a festive meal and help a good cause — sounds like win-win situation to me.

Participating sponsors include:
US FoodService
Hooters of Chantilly
Longhorn Steakhouse Chantilly
Dogfish Head Alehouse Fairfax
AOC Solutions
Undercover Printer
Visit Fairfax

All proceeds will go to support Hike for Our Heroes. Founded by Iraq War veteran Troy Yocum and his wife, it is an organization dedicated to raising funds and awareness for military families in need. For those who might not be aware, deployment has a great negative impact financially and emotionally on any family involved. Often times, those who serve our country will return home to a foreclosed house, unemployment, or broken vehicles. Yocum and his wife, along with their dogs, have hiked across the country in order to fulfill their mission and have decided to stay at the Staybridge Suites in Chantilly while visiting D.C.

If you work or live in the area, please stop by to eat lunch and support Hike for Our Heroes.

- Mai Nguyen

What’s For Lunch?

Posted by ryan / Monday, March 28th, 2011

Social networking sites give everyone their own micro blog that can be disseminated easily. Many take the opportunity to share their locations, opinions, and preferred entertainment. Some update more than others, especially those with smart phones. As an aspiring journalist, I utilize the forum often to discuss current events. It may be one of my most habitual activities, but I wouldn’t go so far as to call it an addiction.

It’s not uncommon for my friends and acquaintances to upload pictures and descriptions of what they’re eating at the moment.  I haven’t done this before, but there’s something about these posts that intrigues me. The meals are anything but generic. Their own creations can arouse hunger and awe at the same time. Other websites like the now defunct This Is Why You’re Fat were devoted to this practice. Eccentric foodies turn their inspiration into reality without any regard for portioning or nutrition. It’s a celebration of excess, stereotypical America at its finest!

While trying to make up my mind this afternoon, I decided to come up with something a little different to eat. I didn’t have much to work with but made the most of what was available.

So without further ado, I give you what I had for lunch today. I call them “Cordon Club Nuggets”. The perfect appetizer for your next get together!

I started with Tyson chicken nuggets, putting them in the broiler for no more than twenty minutes (ten on each side). I thought about stopping there, but sauce wasn’t going to be enough for me this time. That’s when I went back into the fridge, looking for something to improve upon the tried and true method. As you can see, they’re topped with oven roasted turkey breast, crispy bacon, and an assortment of melted cheeses. After arranging them in such a way, I added honey mustard and ketchup in the middle for good measure.

In order to balance out the meal, I prepared a fruit salad consisting of strawberries, grapes, and peaches. I was thoroughly satisfied afterward to say the least! Notice the longing look of jealousy from my dog in the back? He was more of a persistent beggar than usual.

I’ve had more creative ideas in the past though, and I’m sure I’ll have more in the future. Given the overriding theme of this blog, Gut Checkers may be the first ones to know about them.

-Ryan Robertson