Rose’s Luxury *

🇺🇸 | Washington DC | 8.12.2019

Pineapple & Pearls **

🇺🇸 | Washington DC | 7.23.2019

One more beautiful meal at 2 michelin Star Pineapple & Pearls in DC. Excited to find improved items from past menus as the scallop with white Asparagus as well as exciting new dishes like the 150 layer lasagna and French Toast with truffles.

Bresca *

🇺🇸 | Washington DC | 7.14.2019

It safe to say that Bresca is currently serving one of the most exciting menus in Washington DC. The tasting menu priced at $64 is one of the best values in the city. A cured scallop with an already perfect buttermilk sauce, truffled eggs with ricotta that are a match in heaven, and a perfectly cooked Guinea Hen.

Make it a must visit while in DC.

Pineapple & Pearls **

This is my 5th meal at Pineapple & Pearls and every time is just gets better and better. Loving how now they are brining a lot of table side presentations to the table. Every time I have visited the menu is almost completely new which show how much they push to create new dishes. Truly spectacular experience.


Pienapple & Pearls, 2 Michelin Stars by Aaron Silverman
Snacks: potato layers with caviar is one of the favorites
chips & dip
Abalone panna cotta with royal ossetra caviar
Madai Crudo with grapefruit and coconut cream
Barely cooked Salmon with trout roe and vin blanc
Bone-in turbot being carved table side. Love how Pineapple & Pearls is bringing back the all the beautiful table side preparations
Bone-in turbot with sauce grenobloise
crispy turbot skin with black sesame tahini
Beggars’ purse with egg yolk
Selle de Porc “a la Bocuse”. Beautiful classic presentation at the center of the table.
Selle de Porc “a la Bocuse” – plated 
Cabernet Sauvignon, Renaissance Winery, Taken From Granite, Yuba, California 1997
Tete du moine, hazelnut praline & warm truffle honey
Fennel sorbet and labneh
Basil & Vermouth
Pecorino cake with pesto ice creams
Chocolates. That blue cheese chocolate was memorable.


Somms Uncorked: Myers vs Segelbaum

Somms Uncorked, a ‘Wine Dinner’ held at Jaleo Crystal City featuring dishes of Chef Jose Andres, each one paired with two wines from Andy Myers (Master Sommelier and Wine Director of Think Food Group) and Eric Segelbaum (Advanced Sommelier and Wine Director for Starr Restaurant Group)

Chef Aaron Helfand, Eric Segelbaum, MS Andy Myers, GM Farhat
First course: marinated baby artichokes, meyer lemon aioli, caper salt, artichoke chips
First Wine Battle: Bodegas Tradicion, ‘Cuvee Jose’, Palomino fino, Jerez, Spain V.S. 1994 D’Oliveira verdelho, Madeira, Portugal (Winner)
Second Course: Smoked broccoli, cauliflower, jamon iberico de bellota, preserved lemon, caramelized hazelnut, romesco
Second Wine Battle: 2010 Quinta dde Muradella, ‘Alanda Blanco’, Dona Blanca/Treixadura/Verdello, Monterrei, Spain (Winner) V.S. 2015 Jean Foillard Morgon, ‘Corcelette’, Gamay, Beaujolais, France
Third Course: Seared Scallops, sunchoke puree, pimenton, cava cream sauce
Third Wine Battle: 2011 A Coroa, ‘200 Cestos’, Godello, Valdeorras, Spain V.S. 2014 DeLille Cellars, Chaleur Estate Blanc, Sauvignon Blanc/Semillon, Columbia Valley, Washington (Winner)
Fourth Course: Seared cuck breast, clementine, cana de cabra, rosemary sauce
Fourth Wine Battle: 2014 Commando G, ‘La Bruja de Rozas’, Garnacha, Sierra de Gredos, Spain V.S. NV Lanson, ‘White Label’, Sec, Champagne, France (Winner)
Fifth Course: Grilled meyer lemon pound cake, macerated fruit, lavender ice cream
Fifth Wine Battle: 2015 Jorge Ordonez & Co. ‘Victoria’, Moscatel Dulce, Malaga, Spain V.S. 1987 Bodegas Toro Albala, ‘Don PX’ Gran Reserva, Pedro Ximenez, Montilla-Morilles, Spain
Somms Uncorked, Washington DC.

Tail Up Goat *

Pictures of dinner of 1 Michelin star restaurant “Tale Up Goat” in Washington DC

Tale Up Goat menu
challah, taramasalata, trout roe, dill
focaccia “spanakopita,” kale, feta, pine nut halva, paprika
bbq carrots, duck egg aioli, preserved spring onion
stracciatella, bitter greens, carrot +turmeric, chickpeas, zhoug
sweet potatoes, bagna cauda, chili flake, crispy caperberries
smoked potato ravioli, caramelized + fermented cabbage, mustard, potato crumble
grapefruit sorbet, sesame pasteli, pomegranate, tarragon
almond cake, blood orange jam, creme fraiche


Dining Room and kitchen view at Tail Up Goat in Washington DC
Entrance of Tail Up Goat in Washington DC

Bad Saint (tasting menu)

December 17th, 2017
Chef Tom Cunanan

Bad Saint New Holiday Tasting Menu

Bad Saint, the Filipino restaurant led by Tom Cunanan unveiled a new ‘holiday’ menu. A Pre Fixe / Tasting of 7 courses which will run until January 8 (However, I truly hope they keep the tasting format).

Two choices: Omnivore and Vegetarian. Anyone you choose, will leave you with a great understanding of his style and what the new Filipino cuisine has to offer.

As usual, no reservations, so lines form outside well ahead before doors open. Warm service, great ambiance, and delicious food (that probably you have never had before) is the great reward for your patience.

Come hungry …

welcome tea, ginger – citrus
radishes, burnt coconut, honey (snack from the vegetarian menu)
Scallops, green mango, prickly pear
treviso, cashews, brown butter. one of the highlights of the night
fettuccini, crab fat, sea urchin
Delicious rice at bad saint
royal trumpet mushroom, shishito, farm egg
dumplings, mungo, yui choi
dumplings, mungo, yui choi
beef tongue, heirloom carrots, tomato
coconut, rice, persimmon
Bad Saint

Minibar by Jose Andres **

November 2nd, 2017
Washington DC. USA
The World’s 50 Best Discovery Series
2 Stars Michelin Guide
Chef: Jose Andres

head chef Joshua Hermias

A meal at minibar is always an experience. Jose Andres and team push boundaries of what is expected from food in his 24-seat counter in the heart of Washington DC.

Recently awarded 2 michelin stars for the second year in a row, the menu is extensive and interactive in many levels. Come in with an open mind and prepared to be fed by the chefs and blow smoke out of your nose. You will be at the first row of a show like no other in the country.

first bites of the night: pizza marguerita | puffed rice
black rock orchards apple hot toddy
beet & yogurt burtterfly
pineapple shortbread
plating the uni and iberico droplet
maine uni in an ibero droplet
parmesan spoons with basil air
gorgonzola dolce
cryovac carrot
gin & tonic hand towel
pumpkin tart
life langoustine presentation
plating of the langoustine
scottish langoustine
sous chef Charles plating the crab and head sommelier Karl explaining the pairings
lump island crab with broccoli & cheddar sphere
monkish with lemon yolks
plating of the ‘fast & slow’
‘fast & slow’, rabbit jus, snail caviar
thai rabbit, figs, peanut air
squab salmis, heart of palms
shaved ice salad
almond cake with caviar
coca dulce with asian flavors
beeswax ice cream
little piggy
chocolate and bacon ice cream
T-rex: raspberry mochi, key lime pie bon bon, coriander abanico, white chocolate shiso leaf
chocolate golden egg (kinder)
mini lego chef

Michelin DC: 2018 Rumors 

It is that time of the year again! Exactly one year ago (10/13/2017), the red guide arrived to Washington DC. With much controversy, Michelin awarded only 19 Bib Gourmands in 2017 (and 16 this year), 3 two stars, and 9 one stars.

Michelin, for many, is considered as the most important restaurant rating guide in the world and for many Chefs, attaining one star means is the pinnacle of their careers.

Washington DC’s food scene has been growing exponentially in the past few years. It is a great time to dine in the Capital of the country
The Michelin Guide launched the first edition of Washington DC in 2017.
The Michelin Guide 2018 will be released this Tuesday October 17th 2018 and we are already hearing some rumors about who will be crown king of the DC food scene and how many restaurants will be elevated to the dreamed status of michelin starred.

Bib Gourmands are the “great value” restaurant list. Here, the anonymous inspectors are looking for an appetizer, main course, and a dessert or glass of wine within under $40 before tip and tax. These are the 2018 Bib Gourmand Restaurants:

  • Bad Saint
  • Bidwell
  • Boqueria
  • Chercher
  • China Chilcano
  • Das
  • Doi Moi
  • Jaleo
  • Hazel
  • Ivy City Smokehouse
  • Kyrisan
  • Lapis
  • Maketto
  • Ottoman Taverna
  • Oyamel
  • Pearl Dive Oyster Palace
  • Sfoglina
  • The Red Hen
  • The Royal
  • Thip Khao
  • 2 Amys
  • Zaytinya

This year I was expecting a higher amount of “Great Value” restaurant on the list. However, I was not expecting many of this restaurants to move up to the starred category as we know the Michelin guide is known for looking for consistency which means it sometimes takes years for a restaurant to be moved from one category to another.

Omelette at Pineapple & Pearls

Will DC welcome a new King?

For Michelin, DC was not worthy of the highest award on its first released in 2017. However, 3 restaurants received 2 stars:

  • Minibar by Jose Andres
  • Pineapple & Pearls
  • The Inn at Little Washington

I have witness these three restaurants on several visits during this year to really up their offerings and building a better experience in order to capture and charmed those michelin inspectors. However, most of the word on the street is that Michelin will play hard to get one more year (or more) and keep the 3 stars category empty to create that illusion of ‘unattainable price’. Some others feels that the oldest restaurant in the area will finally be crowned king of the Capital while some others feel that the lately affinity of michelin with modern experiences as seen with the elevation of the techno-emotional Ultraviolet increase chances for DC’s most avant garde and futuristic restaurant to claim such price.

Tail up Goat does modern greek in a casual environment

Squab Saltimbocca at Fiola

The Dreamers: The 2 stars Category:

With currently three restaurants in the 2 stars list, the big question is if any of the 1 stars will be elevated by the red guide. The current 1 star restaurants are the following:

  • Tail up Goat
  • Masseria
  • Fiola
  • Sushi Taro (Omakase Counter)
  • Rose’s Luxury
  • Kinship
  • Plume
  • Blue Duck Tavern
  • The Dabney

While some think that Metier or Komi will be automatically elevated to 2 stars, some others feel that the elegant Italian eatery of Fabio Trabocchi may have the best chances to be the winning restaurant this year. Kinship has always been doing worthy food and Sushi Taro has an edge due to the red guide affinity to well crafted sushi.

Fish Tartare at Plume
The Dabney
Sashimi starter at Sushi Taro

New Stars in the District

The last questions are if the red guide will award any new stars in the district this year. With so many great openings this year the first though is that we will see quite some new stars popping up. Himitsu is by many the strongest contender in this category. Komi and Little Serow, the big omissions last year are also expected to make their appearance here. Mirabelle checks all the boxes to be awarded one star and Metier, who many believe may do the big jump to two stars is a solid candidate to land one star as well.

Desserts at Masseria
Blue Duck Tvern
Rose’s Luxury Lychee Salad
What are your thoughts on this years Michelin release? who gains stars?