i want to go, its a tough day for me, i also feel/fear that even if twice as many people show up in DC and yesterday in the park, its still hopeless (and sad)....the war machine is on, in Stan Grof last book it shows some insights to this but i feel/fear we are heading down the dark road...
if we stay for dinner here could be a place
Palena
3529 Connecticut Ave. NW (Porter St.)
Washington, DC 20008
202-537-9250
As Ann Amernick and Frank Ruta promised when they joined forces to cook, they are delivering authentic, Italianesque main dishes with American undertones---all followed by Amernick’s exquisite desserts. The pair cooked together at the White House before their career paths diverged years ago, and have met up again to feed sophisticated Washingtonians well, starting with the fresh made-on-the-premises sturdy whole-grain breads with a decidedly rustic quality. You may find that Ruta’s tasting menu, with a set price that seems to vary from one time to the next, may give you the best sense of what his cooking is about. Otherwise, select from à la carte dishes that change frequently, some even daily. Starters have included goat cheese canederli with mushrooms or sea scallops with chestnut purée. Grilled duck breast or a veal chop stuffed with peppers are excellent main courses. A dry-aged sirloin with wine sauce was richly flavored. But dinner cannot really be concluded until you have dealt with Amernick’s treats, the best of which is her chocolate-toffee torte in a pool of mocha crème anglaise. It’s a small and stylish restaurant warmed by pale-yellow colors, fresh-cut flowers and floral prints on the wall.
ok let's make some rezzies...but wtf is canederli?
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if we stay for dinner here could be a place
Palena
3529 Connecticut Ave. NW (Porter St.)
Washington, DC 20008
202-537-9250
As Ann Amernick and Frank Ruta promised when they joined forces to cook, they are delivering authentic, Italianesque main dishes with American undertones---all followed by Amernick’s exquisite desserts. The pair cooked together at the White House before their career paths diverged years ago, and have met up again to feed sophisticated Washingtonians well, starting with the fresh made-on-the-premises sturdy whole-grain breads with a decidedly rustic quality. You may find that Ruta’s tasting menu, with a set price that seems to vary from one time to the next, may give you the best sense of what his cooking is about. Otherwise, select from à la carte dishes that change frequently, some even daily. Starters have included goat cheese canederli with mushrooms or sea scallops with chestnut purée. Grilled duck breast or a veal chop stuffed with peppers are excellent main courses. A dry-aged sirloin with wine sauce was richly flavored. But dinner cannot really be concluded until you have dealt with Amernick’s treats, the best of which is her chocolate-toffee torte in a pool of mocha crème anglaise. It’s a small and stylish restaurant warmed by pale-yellow colors, fresh-cut flowers and floral prints on the wall.
- Skinny 10-07-2002 6:01 pm
ok let's make some rezzies...but wtf is canederli?
- big jimmy (guest) 10-08-2002 1:56 am [add a comment]
hang on a sec -- am i hallucinating or are there supposed to be really good vietnamese places in dc, maybe near tysons corner?
- also big jimmy (guest) 10-08-2002 1:57 am [add a comment] [edit]