Wednesday, January 20, 2016


People's Bao, pork steamed dumpling - Best of Food in DC (and beyond)
A pork bao from People's Bao
To celebrate the 20th consecutive year I put "eat better and exercise more" at the top of my New Year's resolutions, I decided to scrap that resolution altogether and replace it with something more achievable. No, it won't be "complain and procrastinate" (even though I'm tremendously successful at both), but "open up and learn", which is inspirational and vague, hence, totally within reach.

I'll start with the "open up" part by giving you my personal list of the 20 best foods in and around DC. I know lists are more popular at the end of the year, but this is not a closure, it's a beginning. End-of-the-year lists are judgmental, whereas start-of-the-year lists are optimistic, and generous.

You're welcome.

For what concerns the "learn" part, I hope you readers will want to share your most beloved foods with me. I don't go out as often as I would want, but give me an edible target, and I'll jump on it on my next outing, whenever that might be.

But let's move on the list. I based my picks solely on personal preference and not on any high-cuisine standards. Some foods come from fancy restaurants, but there's comfort food from stands and cozy neighborhood spots, too. Every dish hits a different spot for me, whether I'm out for dinner with Mr Bee or desperate to pull some happiness out of my cranky kids on rainy weekend mornings. There is a lot of meat, I'm afraid, mostly because I'm basically a home vegetarian and a partying carnivore, but I promise I'll expand my horizons in the future. Foods are listed alphabetically, and you really shouldn't ask me to choose a favorite: They're all like my children to me.


17th Street

I've been to Sushi Taro for four amazing dinners since its transformation into a high-end restaurant, but lunch is still my very personal treat, one I try to enjoy when I can extricate myself from parental responsibilities. Chirashi—a box of rice topped with all kinds of raw fish—is my go-to choice. A bountiful explosion of quality, bathed in natural light, that makes me as happy as a little girl in a Rainbow Brite theme park.

Takoma Park

I'm done with brunch. And not only because we are all kind of done with brunch, but also because brunch for me is mostly an imposition from my visiting parents who think my kids are ready for a sit-down meal at a proper restaurant. Of course, at 11am the kids are not hungry yet, so Mr Bee and I just spend the time sequestering knives and salt shakers from them, cleaning up spills on and under the table, blowing dust off tater tots that had fallen to the ground and that our kids deem still absolutely edible, and eating a medically worrisome amount of scrambled eggs (leftover and not). The only exception to this horror is brunch at Republic, because somehow the decor captivates my children enough to keep them calm, and because their fresh buttermilk biscuits are deliciously salty and flakey, and such a far cry from standard, lazy brunch fare that I can pretend—in my butter haze—that my kids are amazingly well-behaved, and that I am indeed a great mother. Scrambled eggs are soft and cheesy, too, so this brunch becomes definitely worth the effort.


I was introduced to this gem of a Korean-Chinese restaurant by a couple of dear gourmand friends a couple of years ago, and it's still a beloved destination for my family. The noodles are pulled to order (you can watch the chef at work as soon as your waiter communicates your order) and are served with a glistening black bean sauce that everybody of every age I know adores. The garlic chicken wings plate consists in a massive pyramid of crispy chicken wings topped with garlic and sticky sweet sauce. I'm pretty sure Mr Bee would happily live on those for the rest of his life.


Almost 6 years ago, I knew right away I was having a boy when I suddenly started ordering calzones left and right. Without that instinctive ordering choice, I would have never enjoyed this masterpiece. This is by far the best calzone I've had, served by the most authentic Neapolitan pizzeria in town. Ham, mushroom, mozzarella, and pesto make for a very delicious filling, and I'll stab you with my Pizza scissors if you try to steal the soft calzone corners from me.


Forest Hills

I'm not the biggest wings fan, but these deserve a standing ovation. These dark and spicy and vinegary chicken wings are fall-off-the bone delicious and served with a thin horseradish sauce that stares down with due contempt at all other wing sauces you might have encountered before. Let me just say it: Wings at Comet are so delicious, they almost taste like pork.

Columbia Heights

It was mystifying to me to come to the United States and see that most croissants look like worn-out slippers. Really, though, why are they so pale, deflated, and depressing? And the flavor? Sometimes they taste like burger buns laced with margarine. Le Caprice does a pretty good job of delivering fresh croissants that are buttery and crumbly and shapely, and it's a pleasure to have one while sitting in their sun-filled room, possibly in the company of a very happy toddler whom you're initiating to the joys of French patisserie. Other pastries at Le Caprice are also good, and I'm personally partial to the Pain aux Raisins, but I'd ask if they are freshly baked before you order (if you catch my drift).

Mt. Pleasant Farmers' Market

This is a farmers' market stand that I originally found at Eastern Market, and what a find that was. I tried the pork bao, a pillowy soft steamed dumpling filled with a hefty portion of slow-cooked, ever-so-juicy pork. I was having one of those awful weekend mornings that parents know so well, and this beautiful bao immediately washed all my anger and depression away with its greasy esophageal caress. On a subsequent visit, I tried the duck version, and was in love.



There should be more places like this: Big delis with massive hunks of slow-roasted meats on the counter, hand-carved to order to deliver you a most satisfying sandwich. Roast beef, ham, turkey, and brisket rest gloriously on the counter, ready for your order. A neighborhood gem if you live in Brentwood, but worth a trip from elsewhere, too.


I am still mourning the old location of Ray's the Steaks on Wilson Blvd, because it had the effortless and competent charm of modern Italian trattorias, but, as they say, whatever. Ray's does meat beautifully and affordably, and this tougher but super-flavorful cut is one of my favorites. Personally, I list the smell of charred hanger steak as one of my favorite perfumes. If you share my passion, do yourself a favor and try this one.

Columbia Heights

Pastry Chef Lizzy Evelyn graced DC with this beloved cheesecake that, in my opinion, is a mile above any other cheesecake I've ever eaten here and elsewhere. Gone is the chalky heaviness of regular cheesecake (sorry, it's true), and in comes a new, sweet and tangy creaminess. It's one dessert you're allowed to close your eyes in delight with every bite, even though that makes it easier for your fellow diners to steal a spoonful.

U St

It was hard to pick one dish from this Southeast Asian restaurant on 14th Street, because I love everything I've tried there, and believe me, I've tried a lot. I'm choosing this vegan curry because someone else ordered it but I stole half of it (at least). It was so much more flavorful than I'd thought, and a joyful reminder of how great wild mushrooms can actually taste. Doi Moi is one of those restaurants where you're already planning your next visit when you're halfway through your meal.


Staff at Red Toque might squirm a bit when you place your sandwich order because they're trying to promote their regular menu, but until they start making their sandwiches less delicious, it's going to be very hard for me to stray from this lamb marvel. This Indian/Middle Eastern restaurant serves a lamb sandwich made of chunky, juicy, and spicy meat pieces and fresh vegetables, all wrapped in a soft and buttery naan that I believe has been slathered in mayo. Yeah, mayo. It's a sandwich straight out my hungry subconscious.


U St

I picked the yellowtail jaw because it's wonderful, but really, any other fish dish from this informal Japanese treasure would have done. Izakaya Seki reminds to us all that good fish is actually SWEET, and I'm forever thankful for that. I don't know why it is so hard to buy fresh fish in DC (recommendations?), and my first bite of fish at Izakaya Seki was basically a Proustian madeleine for someone like me who grew up on the Mediterranean Sea. But really, the whole menu is filled with happy surprises. Oh, and they serve one of my top-5 favorite foods: Ankimo, or monkfish liver. Just go.


Takoma Park

I stopped eating waffles because I learned they are, more often than not, just the dried-out cousins of my beloved pancakes. I'm happy I made an exception for this. The waffle is only slightly crispy on the outside but rich and creamy on the inside, and the pecans add that coffeeish kick that turns the plate into the perfect weekend breakfast. A side note: The rooms of CCC are covered in happy, inspirational quotes in curly font that are so very Takoma Park. Just FYI.



I have the fondest memory of the rotisserie my family used to visit in my Italian hometown when I was a child. You could smell the chicken from around the block, and boy, was that intoxicating to me even then. I would stand there, properly mesmerized by the rows of chickens twirling in unison while engulfed by flames behind the counter, savoring in my mind my upcoming Sunday meal. The charchoal-broiled chicken from El Pollo Rico is a closed second to that (sorry, nothing beats childhood memories): tender, juicy, the skin crispy an heavily spiced. Don't miss out on the steak fries or the coleslaw.


I love restaurants focused on one dish, especially if they make it great as in this Arlington spot. Barring the line outside, you're quickly served a very fragrant soup that I imagine comes from massive vats of beautiful meat broth simmering forever in the kitchen. When I'm in a good mood, I drink a young coconut and mourn my 27 years spent in Italy not knowing that coconut can be soft.

17. 14'' PIZZAS @ LA VILLA
14th Street Heights

More pizza! This is a delivery spot, though. I love this pizza joint because their dough is elastic and irresistible and the topping variety is so much better than most of their competitors. The extra-large pizzas are great, but I find that the 14'' ones have the perfect ratio of cheese to dough. My favorite toppings are portabella mushroom and ricotta, but there are some great others to choose from (caramelized onions, roasted eggplants, etc.).

Columbia Heights

There's nothing I didn't like from the long list of items ordered during my dinner at Filipino restaurant sensation Bad Saint. But, when I fantasize about ordering a dinner to-go to avoid the long line (can it be done?), I'd ask for someone to throw me a Ukoy, a gigantic fried nest of sweet potatoes and leeks with shrimps trapped inside. It's food that is as beautiful as it is addictive. I'd wash it down with a Balisong, a version of a Manhattan with coconut liqueur that will make you sing. And since you're brave, order the pig tails, too. You won't regret it.

14th Street

A sun-drenched neighborhood spot everybody loves. The food is great, but this Tuscan breakfast is amazing. It's composed of a portabella mushroom, eggs of your choice, and a cheesy little brick of yellow polenta that is to die for. And I'm Venetian, so I know polenta. The only caveat is that the polenta is much better when it's freshly made, so you might want to ask what the deal is before you order. Everything else I've been there looks great, especially the chicken and waffles, but I'm still bound to the polenta. It's a genetic call, I guess.


West End

I went to BDT for the first time when MiniBee was 8 months, and that was the first time I had left the house at dark after his birth. The scintillating lights glowing through my champagne cocktail filled me with happiness, but still couldn't compete with the perfect simplicity of the bone marrow, easily one of my favorite things to eat in the world. I know you can find this elsewhere, but here the bones are chosen for the best amount of jiggly, cloudy marrow, and the salty condiment just exalts the soft butteriness of the dish. Pass the bread.

And if you want my take on pizza in DC, don't miss Dead Chef's Best Pizza in the DC Area.

Tuesday, December 22, 2015


A few weeks ago, I thought to myself, "Should I work on a new holiday gift guide?" My answer was resounding "Nah" (as resounding as a "nah" can be), because I thought the 2014 holiday gift guide covered pretty much everything, especially with the suggestion of a labor-free staycation for mothers that I hope Mr Bee is considering.

Then I remembered there's a product so pretty, so Italian, so dear to me, and so reasonably priced that I have to recommend it to you for this holiday season. I'm talking about the caffettiera, or moka pot, the wonderful contraption that gives you a wonderful, strong coffee in minutes right from your stovetop. Coffee made with a moka pot is similar to espresso in its dosage (roughly) and instantaneous kick, and it is served in an espresso cup, sometimes with one or two teaspoons of sugar and/or a dash of milk. I believe every Italian household owns a few moka pots in various sizes, and drinks moka coffee first thing in the morning, after lunch, and with friends when they drop in for a visit.

There are many beautiful moka designs from different brands, but my favorite is the aluminum Bialetti pot patented in 1933 by Alfonso Bialetti and carrying the classic logo of the "little guy with a mustache" that you can see on the right. (Now that I think about it, they could have found a more inventive name for an Italian mascot.)

Here is everything you need to know about your moka pot once you decide to gift it or in case you become a lucky giftee. Read on.


You can find Bialetti pots online and at many Italian specialty stores. For a beginner, I'd recommend to start small with a 1- or 3-cup moka pot (around $25 for the latter) and a packet of replacement gaskets ($3.80 on Amazon). I'd also recommend enriching your gift with a bag of ground coffee, ideally from Lavazza or Illy moka or espresso ground (but once you get addicted, Café Bustelo at CVS purchased at dawn will also do). If you're dealing with a coffee lover, I would visit your local coffee roaster and ask for a dark or medium roast ground a little finer than drip coffee but a little coarser than espresso. And in case you're dealing with someone very special, you could gift a set of espresso cups, too.


A moka pot needs to be thoroughly cleaned before it can produce proper coffee. Wash the three main parts (see diagram below) with warm water ONLY, then run the pot with only water for 3-4 times to remove any protective residue. I know you don't know how to use it yet, but I guess you'll have to read the entire post.


1. Fill the bottom container with filtered water up to the internal valve.

2. Insert the funnel and fill it with ground coffee. You can make a small pyramid here, but in any case, NEVER press the coffee. Remove any ground coffee on the filter rim.

3. Screw on the top container. No need to apply a ton of strength here, but do a decent job so your coffee doesn't come out from the sides.

4. Place the moka on a low heat until the coffee emerges and fills the top container. If you're in another room, you'll be alerted by your moka's happy gurgling. DO NOT leave the coffee boiling any longer: It will taste burnt and awful, and you run the risk of ruining the gasket.

5. Pour your coffee, doctor with sugar and/or milk (or sambuca, or grappa) if this is what you're into, and drink.


Maintenance for a moka pot is very easy. Wash the three main parts of the moka pot after each use with warm water, never with soap or detergent. You can use a stiff plastic brush to remove stubborn residue. Leave the parts to dry on a rack. Done!

Every six months, or whenever necessary, disassemble the moka and wash each part thoroughly making sure the filter is clean and the gasket is clean AND still soft. Run water through the moka chimney and make sure the valve is clean. If the small metal piece sticking out from the valve doesn't pop in when pressed, it means that there's coffee residue that needs to be cleaned. To remove limescale buildup, fill the bottom container with water and a little vinegar or lemon juice and let it boil for 10 minutes or more.

Replace gasket and filter as necessary, usually when they have become irreparably dirty, hard, or when coffee starts to sputter or comes out in only in part.

To read a poignant reflection on the diverging attitudes towards coffee for Italians and Americans, read Slow Food/Fast Coffee.

Monday, December 14, 2015





You know you want them.
As Christmas approaches, I find myself spending all of my evenings at home compulsively folding origami Santas. (Do you remember them? I wrote about there in last year's holiday gift guide.) This is the only craft I have spontaneously and joyfully taken on in my entire life, and if anybody has any insight on the possible significance of this strange proclivity, please let me know.

As I was losing myself in the folds of my red origami paper once again last night, it hit me: Why don't I share the joy of origami Santas with you, my dear readers? It's not like I'm the only one who likes Xmas decorations, right?

Without further ado, welcome to Dead Chef's first holiday giveaway! 

From tonight until Saturday, December 19, 2015, 10:00pm EST, you will have a chance to score a baker's dozen origami Santa clumsily folded by me, Dead Chef.

In order to participate, just leave a comment here or on my FB page (be nice), and I will commence a true vintage drawing: I will transcribe your name on a piece of paper, fold it shut, throw into a bowl with the others, and then draw a random winner in the presence of another human being that might very well end up being my husband, Mr Bee.

The winner will be announced on Sunday on this blog and on my FB page.

So, what do you say?


*Sorry, Italy. Next year I'll think about a giveaway before mid-December, and you'll be included.