China Chilcano, José Andres’ new Chinese-Peruvian spot

Not to brag, but my two toddlers eat aioli and mussels.  The only credit I can claim is taking them to Jaleo almost every Sunday.  Jose Andres: fun food and dining!

So, I was quite excited to hear about Jose’s latest concept China Chilcano, a Chinese-Peruvian restaurant in DC’s Penn Quarter.

As Tom Sietsema wrote in his first bite, it’s hard to get a table. Luckily, China’s manager came from our regular spot, Jaleo.  Another reason to like Jose: he treats regulars well.

We are early eaters (our toddlers never sleep) and arriving around 5:45 p.m., I was surprised to see standing room only at the bar and the restaurant hopping.

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There was lots of energy in the room.  We were seated at a booth with a great view of the dim sum and ceviche station.

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The Good Stuff:

We tried two cocktails: Chilcano & Cholotini – boy was the “tini” our favorite: fruity without being overly sweet.

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Followed by the HaKoe Dumplings and Pollo Antichucas:

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Now the star of the evening was the Longasta Kung Fu. Mr. Longasta was presented to us, but it didn’t take long for him to bid adieu.

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The before and after.
It’s a messy dish, especially if you are determined like me to leave not a morsel of meat left in the shells. (A hot towel after this dish would have been nice.)

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The Seco de Res – this stewed pork cheek was our favorite Peruvian dish.
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Finally, we finished with with two desserts: Supsiro Limena & Yan Wo Soup.  The Supsiro is the way to go: a sweet condensed milk custard with added texture from crunchy meringues .

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We cannot wait to go back and take the toddlers – maybe turn them on to new cuisine.

Disclaimer: Part of our meal was complimentary, but I hope you’ll find that I didn’t influence my opinion.

Daniel Boulud Returns to DC with DBGB

I love French food.

So when Daniel Boulud’s casual French-American restaurant DBGB opened last month, I wasted no time in getting a reservation. Chef Boulud spent a few years in DC during the early 80’s. He’s finally returned to open his 15th restaurant.

Displayed on the walls are plates decorated by over 100 chefs, including the likes of Dominique Ansel, April Bloomfield, and Anthony Bourdain (check out a more detailed breakdown of the plates here). They were definitely a highlight of our conversation. We were seated at a table, but I recommend requesting a booth.

Service started out slowly, but the real reason we were there made up from that:

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How does one not order wine made just miles away from the chef’s home in France?

Boudin blanc to start (there are several sausages to sample). But when in a Boulud restaurant, go with the traditional presentation.

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Breast of duck with horseradish and beets, which were a nice complement.
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