Posts Tagged ‘Tallula’
Friday File: NoVA’s Much-Deserved Attention; Three Week Summary; Dining Anticipation; Eating Cheaply
Posted by Stefanie Gans / Friday, December 30th, 2011
Some news, eats, ideas, questions, rants, you know, it’s Friday.
NoVA’s Much-Deserved Attention
The lists pour in this time of year and our region’s getting a few nods: Washingtonian names 21 Northern Virginia restaurants in its 100 Very Best Restaurants cover story and Going Out Gurus‘ reader-submitted hit list pegged 25 NoVA dishes out of 40 DMV most essential eats.
Three Week Summary
Hey there. So I’ve been at the mag for three weeks now. It’s a pretty rad gig (although I’m sad to say goodbye — Part 1, Part 2 — to my blog, Endless Simmer).
Thus far, I’ve enjoyed the quaint main-drag of Leesburg, especially the checkerboard tables at Shoes, Cork and Cup; the gorgeous rava masala dosa — and the almost-charming surly service — at Amma Vegetarian Kitchen (pictured); the Santa sighting at Skorpios; the shortribs dog at Lyon Hall; and the seared beef carpaccio at Tallula.
But it hasn’t been all hits: I will ignore the bland mussels at The Grille at Morrison House; I should have taken the bartender’s advice and skipped EatBar‘s chicken and waffles; I should have taken my co-worker’s advice and not have been so excited to try The Wine Kitchen‘s barely-bacony version of chicken and waffles; and I should not have trusted ravioli that needs to rely on a blanket of melted provolone and two sauces, at San Vito Italian Restaurant.
Dining Anticipation
I’m really pumped to dine around Northern Virginia. That’s all.
Eating Cheaply
Help a new girl out. Any cheap eats recommendations? (But no cheap chicken, please.)
Get In Touch
While I’ve lived in Washington, DC for over 10 years, I’m still figuring things out this side of the river. Dining suggestions are welcome. Email me at fooddesk@northernvirginiamag.com.
Happy New Year Dudes.
Photo by Stefanie Gans
Posted by The Editorial Desk / Tuesday, December 27th, 2011
Alright, the countdown begins … five more days till we kiss 2011 goodbye and welcome 2012 with open arms as the year of the world’s possible termination. Just kidding. Maybe.
Anyway, I think now would be an appropriate time to put together a list of the top five things I’ve eaten in the year 2011, since that’s really what determines how successful a year was.
Let’s start with sweets.
Top Five Sweet Eats of 2011:
5. Nutella doughnuts at EatBar/Tallula (Arlington)
These little delights were an unexpected treat before my Sunday morning brunch at EatBar (next-door parent Tallula shares the same menu). The tiny ball of classically airy donut glazed with Nutella, possibly my favorite form of chocolate ever, was the perfect backwards dessert.
EatBar’s Holiday Sparkler Tasting
Posted by The Editorial Desk / Monday, December 5th, 2011
Image: Ivanova Inga/Shutterstock
Want to get fizzy?
This Saturday, December 10, from 1-4 p.m. EatBar in Arlington is hosting a Sparkler Tasting and sale of 20 of the best sparkling wines of the holiday season.
The afternoon will be full of fizzy delight as EatBar uncorks 20 sparkling wines.
From Cava to Champagne to Cremant, featured wines will include: Aubry 1er Cru Brut, Champagne France; Argyle Brut, Willamette Valley, Oregon; Pierre Paillard Grand Cru Brut, Champagne, France and Chateau Gaillard, Cremant de la Loire, Loire Valley, France.
The fifth annual Sparkler event is open to all with tickets for $25 per person and includes tastes of the 20 different sparkling wines with the opportunity to purchase any of the featured bottles at a special price (all bottles are under $50).
Tickets must be purchased in advance at http://tallulaeatbar.ticketleap.com/sparklerparty/.
For more information, visit www.tallularestaurant.com or www.eat-bar.com.
-Julia Harbo
Posted by The Editorial Desk / Monday, October 17th, 2011
In my book, there’s just nothing quite as good as Sunday brunch.
When it comes to the first meal of the day, I’m a firm believer in breakfast food. In the battle of breakfast food (cereal, eggs, pancakes) versus lunch food (sandwiches, salads, burgers) as the first thing in your mouth for the day on the weekends, I will always choose breakfast. (Disagree if you want, but I just can’t fathom putting a sandwich in my stomach without properly having breakfast first.)
It’s during the loved weekends when sleeping in late wins and you’re faced with the decision of taking the breakfast or lunch route that these dilemmas arise. So whoever invented brunch really figured out how to please both parties of both breakfast and lunch. Where else can you see such two separate entities bond over a mealtime table in such great harmony?
At Eat-Bar‘s Sunday brunch this weekend, that’s where!
Unfortunately, we missed the Big Screen Cartoon Brunch Series screening (it started at 11, a bit too early for myself after a late Saturday night), but were still able to gawk over the delicious sounding brunch menu while enjoying a bonus brunch amuse bouche of mini doughnuts with Nutella glaze.
Complimentary doughnuts with Nutella glaze? Mmm, yes please!
For me, it was a tough decision choosing between the different breakfasty options, including the sunny side up farm eggs with homemade pastrami hash, house smoked salmon, and scrambled eggs with chorizo and black beans.
I took the breakfast route (of course) and got the eggs over easy with bacon, home fries and toast.
My friend Michelle took the lunch route and got a good ol' cheddar cheeseburger.
Here you have it– breakfast and lunch, eaten together in perfect harmony for Sunday brunch!
Eat-Bar is located next to Tallula at 2671 Washington Blvd. in Arlington (open nightly beginning at 4 p.m. and Sundays for brunch, 10 a.m.-2:30 p.m.; 703-778-9951).
For more NoVA brunch ideas, go here.
-Julia Harbo
Posted by Warren Rojas / Tuesday, May 10th, 2011
Don’t let Jay Jenc’s shy-boy act fool you:
(Image: Peter Nicoll)
The well-seasoned chef–and occasional rock band frontman (give it up for Jumpin Jupiter!)–led kitchens all over the D.C.- Metro area (Cafe Saint-Ex, Iota, Willard Intercontinental) before becoming the resident barbecue wrangler at the always free from Westover Market.
WR: Salt. Pepper. What other spices/herbs could you not live without?
JJ: Garlic, fresh or granulated. Sage, cumin, thyme, parsley, fresh basil. Chili powders such as cayanne [SIC], hungarian paprika, ancho, etc. are a must.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
JJ: Pancakes! I can’t remember when I “mastered” them, but I started the prototypes at age 7 or 8 years old. Oh yea, I definitely still make them. Endless varieties…
WR: What seasonal ingredient(s) get your creative juices flowing?
JJ: Well, seasons change, so it’s green peas and pea shoots in the spring, tomatoes in the summer, venison and rockfish in the fall and gourds in the winter.
WR: My latest cookbook obsession is …
JJ: I’ve gotta go south here, namely Creole, with a little low-country in there too.
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
JJ: Not a dish, but an art: sausages. Even with my longtime friend and neighbor Jamie Stachowski working side by side on the stuff for years, there is still a lot for me to learn in order to get it just right. Oh, and pommes souffle.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
JJ: Barry Koslow. We don’t ever hang out or do anything together, but he’s a great guy that I’ve known for years and whose work and career I’ve followed for quite a while.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
JJ: It starts with a big ol’ plate of steamed or sauteed spinach, a flash of well seasoned tomato or tomato sauce and some good Greek feta, not that really salty stuff. It goes on from there sometimes depending on what’s hanging around…
WR: In the next six months you won’t want to miss my …
JJ: BBQ events at the Westover Market! First Friday and second Saturday of every month! Pulled pork is the constant crowd pleaser. Randomly featured other offerings include beef brisket, smoked pork ribs, split smoked chicken and artisan brats and kielbasa sandwiches.
WR: It’s quitting time. I’m pouring myself …
JJ: Abita root beer knocks me for a loop these days. Alcohol makes me do dumb stuff … but that’s another story.
————————————————————————————————————————————————
Smoked pork ribs and kielbasa sandwiches sound like the perfect summer eats. Can’t wait to try yours.
Come back next Tuesday for another helping of Red Meat.
–Warren
Restaurants Participate in Earth Day
Posted by The Editorial Desk / Thursday, April 8th, 2010
April 22nd is the 40th Anniversary of Earth Day! It’s a day to reflect upon all the wonderful things Mother Earth has provided you and maybe change a few of your habits. What better way to do that than to stuff your face with Earth’s edible treasures–food! Below is a list of some restaurants celebrating Earth Day.
Virginia:
American Flatbread will have a special Earthy Day Dinner on Thursday, April 22nd. It’s $29/person; $4.99/children for personal size flatbread with unlimited Organic Valley Milk. The menu includes Greek salads, spinach salad, Asparagus and Baby Spinach Flatbread, Lam Sausage Flatbread, and locally made desserts.
Image: Earthy Day Network
All three Busboys and Poets will host Green Hours during Earth Day from 5pm to midnight. Special eco-cocktails, featuring sustainable spirits from VeeV and Leopold Bros will be served. Organic Beer Happy Hours occur every Wednesday at 4.
Did you know VeeV donates $1 for every bottle sold to help protect the Brazilian Amazon Rainforest? VeeV is also the first alcohol brand to offset their carbon footprint; they do this through their partner Climate Clean. Their distillery is the only one in the States to be powered by renewable wind energy.
Open Kitchen, the only restaurant in Falls Church to hold a Virginia Green Certification, will launch their Recipe For Green Discount on Earth Day. Each time you contribute to the restaurant’s efforts of being eco-conscious you get 5% off your lunch or dinner (not including alcohol) purchase. For more information, email Holly at holly.camalier@openkitchen-dcmetro.com
- You can contribute by:
- -bringing your own to-go bag or to-go container
- -providing your own coffee mug
- -walking, skateboarding, rollerblading, or biking to Open Kitchen
-taking the metro, riding the bus, or diving a Hybrid to Open Kitchen
As of April 1st, Open Kitchen plants its own herbs and edible flowers. The restaurant also serves Southern Tier 422, which is packaged in over 80% recycled consumer products and is completely recyclable.
Tallula will offer a four-course dinner on Thursday, April 22nd showcasing locally grown, humanely raised, and sustainable products. The dinner begins at 7pm and costs $85/person, including wine pairings with Virginia wines to reduce the carbon footprint and compliment Chef Barry Koslow’s menu. The menu includes House Made Linguini with Virginia Clams and Red Apron Chorizo; Pan Roasted Striped Bass; and Eco Friendly Farms Pork Trio, Poached Loin with Flava Beans and Morels, and Confit Belly with Brussels Slaw.
Best of all, Bev Eggleston, founder of EcoFriendly Foods, and Drew Koslow, biologist and clean water advocate as well as Chef Koslow’s brother, will be in attendance to discuss ethical standards and benefits of grass-based farming, sustainable fishing practices, and the state of the Chesapeake Bay Watershed.
Image: Compassion Over Killing
Toscana Grill, an ecofriendly restaurant in Clarendon will be going 100% vegan every weekend in April. They will also have free Appetizer Saturdays, free dessert Sundays and a VegDC Dinner Package which includes two vegan entrees, one appetizer, and one dessert for $29. The VegDC dinner will be available every Saturday and Sunday in April. In addition, Compassion Over Killing will collaborate on three weekend events, including a Dancing & Drinks Night on April 10th and Bring Your Dog to Brunch Day on April 25th.
The 2nd annual Earth Day at Loudoun County Festival will be held at Willow Creek Farm on Sunday, April 25th from 11am-4pm. The admission-free event is presented by the Broadlands Wildlife Habitat Committee and will feature over 75 exhibitors, a Green Marketplace offering eco-friendly products and services, and hands-on educational activities for all ages.
DC:
Bread & Brew, a certified green restaurant, will go vegan for Earth Day. All meals will be vegan and 10% of the day’s sales will be donated to Compassion Over Killing. Bread & Brews will also launch their new Meatless Monday menu on April 26th.
Mocha Lounge (944 Florida Ave NW) will host a green hour on Wednesday, April 14th and Thursday, April 15th from 5:30-8:30pm.
Pitango Gelato on Tuesday, April 12 from 7-8pm. A portion of the profits will benefit the Earth Day Network. Their authentic gelatos and sorbets are made from fresh organic fruits and nuts and grass-fed organic milk from a sustainable dairy farm in Lancaster County, PA. The gelato uses no flavorings, colorings, or artificial ingredients. Earth Day Network representatives will be at the store to distribute buttons and information about upcoming events.
Restaurant Nora will host a green hour on Tuesday, April 20 & Wednesday, April 21 from 5:30-10pm. Nora’s will have an Earth Day tasting menu that includes seasonal spring vegetables and seasonal cocktails. On April 20th and 21st Nora’s will be donating $1 from each seasonal cocktail to the Earth Day Network.
If you’d like to get involved in other ways, visit The Nature Conservancy or EPA Earth Day.
Lastly, the Natural Food List provides free coupon newsletters for natural and organic products. Sign up online and save on items varying from toothpaste to food and beverages. You can also stay up to date by visiting their Facebook and Twitter.
–Aisha Salazar
Posted by The Editorial Desk / Thursday, March 18th, 2010
Sweetbread Saltimbocca with Pomodoro Sauce
Tallula toque Barry Koslow recalls sending out his fair share of ham-wrapped veal and chicken dishes years ago, but has always wanted to put his own stamp on the Italian specialty knows as saltimbocca. Enter his sweetbread-based iteration. “Our wine director likes to pair it with a tempranillo like the 2002 Lopez de Heredia ‘Vina Cubillo’ Rioja,” Koslow notes.
Photography by James Kim
Barry Koslow
Executive chef, Tallula
Prep time: 5 min.
Cook time: 25 min.
Servings: 4
INGREDIENTS
Pomodoro sauce
2 ounces yellow onion, minced
1 clove garlic, minced
12 ounces San Marzano tomatoes, crushed
1 fresh bay leaf
1 lobe veal sweetbreads (approximately 12 ounces), cleaned
4 sage leaves
4 pieces prosciutto, thinly sliced
4 ounces AP flour
2 eggs (whisked with 1 tablespoon water)
4 ounces bread crumbs
Canola oil
Salt and pepper (to taste)
PREPARATION
1. Sweat onions, garlic over very low heat. Add tomatoes and bay leaf. Season with salt and pepper; simmer (about 25 minutes).
2. Slice the sweetbread into four, 3-ounce lobes. Season to taste.
3. Top each sweetbread lobe with sage and wrap in prosciutto.
4. Dip each sweetbread wrap in: flour, egg, then bread crumbs. Shake off the excess during each step.
5. Heat canola oil in a saute pan over medium high heat until it begins to smoke. Flash sear (about 2 minutes per side) each lobe. Transfer the browned sweetbreads to a 350 F oven for 12 minutes (or until desired doneness). Dry the cooked sweetbreads on a paper towel.
6. Ladel the pomodoro sauce onto four plates, and place a sweetbread on each pool of sauce.
(March 2010)
Culinary Passport to the Winter Olympics
Posted by The Editorial Desk / Thursday, February 11th, 2010
Hockey. The flying tomato. Vodka. Ice. It’s the 2010 Winter Olympics!
Image: Vancouver Winter Olympics, © VANOC/COVAN
If you can’t make it to Vancouver, you can still get your Passport to the Winter Olympics with Neighborhood Restaurant Group (NRG).
From Friday, February 12 until Sunday, February 28, each NRG restaurant will represent a country competing in the Olympics. All six restaurants will offer food and beverage specials inspired by a different country.
Canada: ChurchKey will serve putine, a Canadian dinner staple, and a rotating selection of Canadian beers.
Germany: Rustico will offer housemade pretzels and spaetzle with wild mushrooms and have several Bavarian drafts on tap.
Italy: Vermillion Chef Tony Chittum will serve four-cheese ravioli with blood orange negroni and wines from the Italian Peidmont region.
Poland: At Tallula and EatBar, Chef Barry Koslow will serve his version of traditional Polish dumplings paired with Polish-brewed Zywiec porter.
Russia: Enjoy Shortrib stroganoff with housemade egg noodles at Columbia Firehouse. Don’t forget the house-infused peppered Stoli vodka!
USA: Cheer on Team USA at Evening Star Café by eating all-American burgers like a Waffle burger and a Five “B” Stinger burger.
Each time you visit a restaurant, you receive a passport stamp. If you receive a stamp from all six countries/restaurants you will win a $50 gift certificate redeemable at any NRG restaurant.
Celebrate the closing of the Olympics with NRG’s 2nd Annual Oyster Roast at the Evening Star Café parking lot on Sunday, February 28. The roast begins at noon and features an outdoor screening of the gold-medal men’s hockey game.
Sadly, Jamaica isn’t represented. Neither is their bobsled team.
–Aisha Salazar
Posted by The Editorial Desk / Friday, March 13th, 2009
Would that prime cuts of beefs and charcuterie could save our flagging economy.
(Photo: Laurent Jung)
Because this area boasts a slew of custom meat purveyors par excellence.
Tallula/EatBar ex-toque Nathan Anda left the Arlington gastrohub last summer to develop his own charcuterie concept, which has since evolved into the Red Apron Butchery. Though he’s still scouting final locations for the shop–something Anda hopes is “weeks, not months away”–Anda already envisions a full-service facility replete with homemade sauces, gourmet foodstuffs and exotic proteins.
“It’ll be an experience, going in there,” Anda insists. He plans to specialize in “stuff that isn’t available everywhere,” tossing out pig ear terrines, cured lamb bellies, handmade lardo and trotters as potential impulse buys.
In the meantime, Anda’s current catalog (cured meats, homemade hot dogs) will be available for retail purchase at Planet Wine and officially debuts in Buzz‘s panini line. Anda is also firming up his relationships with various local farmers markets, estimating that he’ll make the rounds to the weekly Ballston, Penn Quarter and possibly one other open-air showplace beginning early next month.
Anda is also talking with fellow Neighborhood Restaurant Group chefs Anthony Chittum (Vermilion) and Frank Morales (Rustico) about weaving some of his wares into their menus.
“Hopefully, in the coming months, he’ll be using my pepperoni,” Anda said of the spicy sausage he’s developed for Morales’ gourmet pies. He also plans to make his products readily available to incoming Tallula chef Barry Koslow–though he suspects the charcuterie-savvy Koslow will not want for jaw-dropping snackables.
“With Barry coming in, it’s [Tallula] going to be awesome,” Anda predicts.
Meanwhile, Robert Wiedmaier’s new gourmet shop, The Butcher’s Block should be up and running shortly. Chef Chris Watson will oversee a gourmet retailer (along with the fledgling BRABO/BRABO Tasting Room) poised to offer fresh breads, wild game and a bevy of Belgian beers.
Down the road in Del Ray, Aussie butcher Stephen Gatward has developed a loyal following at Let’s Meat on the Avenue by serving up hard-to-find items (kangaroo meat, anyone?) as well as neighborhood necessities (smoked dog bones).
For those who enjoy a a dash of intrigue with their entrails, the mercurial Jamie Stachowski continues to peddle his cured goodies in the darnedest places (next delivery: tomorrow at noon).
And I would be terribly remiss if I didn’t give a nod to the gourmet links that spring from the mind of improbable sausage baron, Stanley Feder.
We’ve never had it so good.
–Warren Rojas
