The Houndstooth Gourmet

So, a few weeks ago I was walking with Tucker in Old Town Alexandria and I passed by 100 King restaurant. Seemingly ever trying to define their style and niche, the menu had once again changed. 100 King (named for it’s location) opened in 2006, bringing the large corner building back to life after being shuttered for 6 years with the departure of another restaurant- The Alamo.

Inititally featuring Mediteranean inspired fare, 100 King served mezze (small plates like tapas) on the chic first floor, and the cavernous second floor catered to guests who wanted more relaxed dining and entree options. However, changes in the kitchen brought changes in the menu and French cuisine dotted the menu selections. Now, while strolling by, I noted further menu modification-this time, steaks are prominently featured.

And, now I know why. 100 King is becoming 100 Prime; a reflection of the high end beef (and seafood) they will offer. In January, they became one of the area’s first Certified Angus Beef houses.

100 King’s real estate investor and owner, Peter Malios, faced foreclosure on it’s 3.6 million dollar BB&T bank note, on March 6. On behalf of Malios, and 100 King, LLC, Malios filed a bankruptcy petition with the Alexandria Circuit Court with a plan to transfer ownership to Stephen Tedeschi, a principal in New York’s One Group, which owns high end restaurants in New York, and Los Angeles.

Across the street, Franco Landini, of Landini Bros. restaurant is purchasing neighboring The Fish Market. Fish Market owner, Glenda Giovanni, is looking forward to retiring after 32 years in business. Giovanni’s late husband, “Mr. Ray” started in the restaurant business in the early 1970’s, as a chef at then The Gaslight restaurant, now 100 King. Currently, a sizable number of their employees have over 20 years employment with the Giovanni’s. Whether or not there will be any significant changes to the  menu at The Fish Market is speculative at this point.

Tags: Alexandria, a la minute update, Restaurants by Ramona
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While Washington D.C. is often referred to as Paris on the Potomac, Alexandria has one more reason to draw Francophiles to the other side of the river. Passing by (the space formerly occupied by The Tea Cosy And British Connection )on a recent chilly evening, I noticed Fontaine Caffe & Creperie had begun to serve their promised sweet and savory crepes in the days prior to the grand opening on Feb. 5th. From the street, I noticed a wood beamed ceiling with small chandeliers illuminating a front dining room, painted in a playful yet warm blue color. Diners inside were tucked into their bistro chairs, chatting intimitely over the small cafe tables while sipping coffee from cafe cups. As I mentioned in a previous post, the menu is filled with food that would transport anyone to a sidewalk cafe in Paris, and I planned to visit soon after their grand opening.

Frank and I visited for brunch on Sunday. Entering into Fontaine, I looked through the glass topped and eponymously embossed wall which separates the entrance from the dining area (a fabulous idea considering the chill I got dining near the door at Jackson 20), to see the Blue Room, with mirrors on one wall and French inspired artwork on the other. We were warmly greeted right away and asked if we wanted our coats hung on the wall by Sunyi, half of the duo behind the new eatery. Sunyi’s sister, Chef Kyong Yi is the owner and chef at Fontaine. Chef Yi, who started cooking for her family at age 12, graduated from the California Culinary Academy of San Fransisco in 1995. She has previously worked at highly regarded D.C. restaurants such as Galileo, Teatro Goldini and The Ritz-Carlton.

From the brunch menu, I orderd the Tuscan crepe-filled with Italian sausage, tomatoes, canellini beans, sauted bell pepper and onions. In a word-delicious. The fennel laden sweet sausage was remarkable to Frank and me- who hail from Northern NJ and Philadlephia, PA respectively- where Italian sausage tastes just like this. Cannelini beans were tender and made even better from steeping with the tomatoes, bell peppers and sausage juices. Salad, included with the savory crepes, consisted of mixed greens dressed lightly with a simple vinaigrette. I enjoyed my salad more and more as I ate because the vinaigrette warmed up a bit and wilted the lettuce as the salad sat next to my crepe.

Frank ordered the Moroccan crepe- filled with spinach and feta cheese and topped with a mint-yogurt sauce. Frank’s crepe came enclosed like an envelope with a balsamic reduction drizzled on top. The crepe was densely packed with feta and spinach and based on how quickly Frank ate it, I’d say he really enjoyed his crepe too. I did get a bite offered to me to sample, and would highly recommend this one.

While we were waiting for our crepes, Frank enjoyed a strong but not bitter coffee. Refills were offered throughout our meal. I ordered the French Cider which came surprisingly in a cafe cup too. The cider was nicely sour which offset the sweetness of the apples. It had low carbonation compared to regular sparkling cider (not a bad thing-I thought it would be more like a sparkling wine). I’d also like to point out that each table has salt and pepper shakers-I find that to be a nice homey touch that says “I want you to enjoy yourself-season your dish as you like it”.

After our savory crepes, Frank and I split a lemon cream crepe which was served with fresh strawberries and blueberries and given a healthy dusting of powdered sugar before it arrived at our table. Creamy light yellow and slightly tart lemon filling oozed out of the crepe and short of licking the plate, we obviously loved it.

After our meal I excused myself to the restrooms in back, and got a chance to see the back room, or Gold Room. Intimate and cozy with a window looking in back of the building, I saw Chef Yi serving and chatting up the smiling customers herself . Bar seating (4-5 seats) is also available in the back of the Blue Room. Stocked with wines, French Cider and a huge coffee machine, the bar was tended by Sunyi who was serving a patron and handling beverage service.

Speaking of wines, there was a fairly extensive list of wines on the back of the menu, priced from the mid $20’s to the mid $40’s.

Feeling sated but not too full, we left really happy with our food and service. We felt comfortable and welcome. Fontaine’s stated mission is “to ensure that each and every customer will return, again and again”. Mission accomplished.

Fontainne Caffe & Creperie

119 S. Royal St.
Alexandria, VA 2231
(703) 535-8151
http://fontainecaffe.com/index.html

Tags: Alexandria, Restaurants by Ramona
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Recently, Frank and I took a trip to Valentino’s New York Style Pizzeria and Restaurant in search of delicious pizza by the slice. Pizza by the slice is not all that common in the DC area-not that there isn’t good pizza-there is. The recent surge in boutique pizzerias has added another dimension to the dining scene-but at a much higher price point. What is lacking is the neighborhood pizza joint. A pizza joint is where you go when you want a quick, cheap and informal bite to eat in a no frills atmospher (read: frescoed walls and “Old Blue Eyes” velveting the airwaves) that lets the pizza do all the talking. And when the owner hails from Queens, I’m going to listen!

Valentino’s is such a place with it’s large counter where a panoply of pizza pans showcase at least a dozen pies ranging from classic NY style to buffalo chicken. The menu also offers traditional Italian-American favorites such as pasta e fagiole (pasta and bean soup), calzones, a littany of subs, baked ziti, lasagna, ravioli and manicotti. Veal and chicken parmesan as well as veal pizziola remind me of the little independant-red checkered tablecloth places I grew up eating at in Philadelphia. It was a great family meal out-which was a real treat back then.

Frank and I ordered the NY and Sicilain style pizza. Our slices were heated up in the large pizza ovens and in about 5-6 minutes, we brought our slices to a table. Each table is stocked with grated parmesan, garlic powder and oregano- the essential trinity and I use them all.

Our NY style slice was delicious. A thin layer of slightly sweet red sauce sat below gooey melted mozzarella. The dough was blistered only a bit-I could stand for more. Each slice folded perfectly and reminded me of strolling the boardwalks in NJ with a slice in hand.

The Sicilain slice had thicker dough and was dressed mainly with cheese and a little red sauce below- both melding with the dough. Fresh tomatoes and red onions dotted the top and oregano was baked right in. If you’re a fan of Sicilian style pizza, I’d recommend this. Personally, I’m a thin crust girl.

Valentino’s has dine in, carry out and delivery available. I only wish it were closer to home, as my best option for pizza delivery is Domino’s-I’m a closeted fan who is fascinated with the “pizza tracker” and adores their chicken kickers. Just don’t tell anyone…..

Valentino’s New York Style Pizzeria & Restaurant
4813 Beauregard St.
Alexandria, VA
(703) 354-8383

Tags: pizza, Alexandria, Restaurants by Ramona
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 I know many Houndstooth Gourmet readers enjoy local ingredients and seasonal cooking as much as I do, which is why I’m excited about a dining event series which I discovered when reading The List Are You On It (registration required).  The series joins the Neighborhood Restaurant Group (NRG), local farmers  and you-to dine together. This is an excellent opportunity to support our local farmers and restaurants who support sustainable growing, humane farming and quality food.

Vermillion, Rustico, Evening Star Cafe and Tallulah will all be offering “Farm to Fork” dinners- kicking off with Rustico on Slater’s Lane in Alexandria. The four course dinner with one seating at 7pm on Feb. 6th, offers a delicious sounding menu crafted by Executive Chef Frank Morales. Featured farmers, who will talk about their products ,will include Babes in the Wood, Tree and Leaf and Firefly Farms.

Executive Chef Frank Morales will speak about how local farm products and relationships with farmers influence his cooking and menu choices.

First Course

Cauliflower Bisque with Preserved Fruit and Hearth Roasted Ciabatta

Second Course

Roasted Butternut Squash, Firefly Goat Cheese with Apple Butter Bernaise Relish

Third Course

Roasted Pork Loin Canneloni, Winter Cabbage and Glazed Carrrots and Rosemary Honey

Fourth Course

Pumpkin Creme Donut with Heavy Seas- Peg Leg Imperial Stout Hot Chocolate

$49pp + $15pp optional beer pairing. Tax and gratuity not included.

Babes in the Wood raises their pigs on 75 acres of pasture and woods in Dillwyn,VA. The pigs are given freedom to forage and roam in a low stress environment, and are not raised with antibiotics or hormones. According to Babes in the Wood, this gives their pork a distinctive flavor which superceeds intensively produced pork.

Firefly Farms from Maryland’s Allegheny Plateau is a familiar site at the Dupont Farmers Market. They make artisinal cheeses such as chevre, bouche noir, blue and most recently, New French-a St. Andre style cheese.

Tree and Leaf Farm, also a staple at the Fresh Farm Market, sustainably farms vegetables, herbs and flowers in Virginia’s Loudoun County. In addition to bringing their vegetables and herbs to our farmers markets, Tree and Leaf has a 21 week CSA which serves Loudoun County and the Mount Pleasant neighborhood of Washington D.C.

Tags: events, farmers markets, Virginia, Restaurants by Ramona
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Last night, Jackson 20- the restaurant in the Hotel Monaco- was open for dinner. I think that because the hotel had literally been under wraps for a very long time and Chef Jeff Armstrong is a hotel restaurant maven made it impossible for people like me to stay away even on opening night.

The large front windows reveal a welcoming scene from the sidewalks. Inside, the beamed ceiling warms the room which is grounded by beautiful slate floors. Wood tables are spaced graciously and throw pillows are strewn about to make you comfortable if you are seated on the bench end of a table.

A bar is located at the far end of the restaurant and bar seats can afford you a clear glimpse into the open kitchen (where Chef Jeff Armstrong was one cool customer-calmly overseeing each plate as it exited the kitchen). Bathrooms, located just outside of the restaurant up the hotel’s hall are laden with white and black marble, and sport rich red wallpaper.

Frank and I arrive around 7pm and were greeted warmly. Since the restaurant was full, we waited at the bar for a table. Cocktails were reasonably priced-I got a “Honeysuckle” for $9. It was delicious with vodka, grapefruit, honey and muddled ginger. We had to stand for a few minutes, but grabbed a couple seats as patrons left. As I said above, bar seats are great to peek into the kitchen which unlike Hell’s Kitchen, hummed along efficiently.

After about 10 minutes, we were seated at a table (note:ask for a seat in the back or away from the street entrance, as the front door whisks in a chilly breeze on a cold night). The wine list includes 20 bottles of wine for $20. We got a bottle of Ravenswood Zinfindel with the thought that it would probably pair nicely with each of our dishes.

As I reported earlier, the menu reflects local and “Southern” dishes with an emphasis on comfort food. For our appetizers, I ordered the jumbo lump crab cake with slaw and Frank ordered a bib lettuce salad with blue cheese and pickled red onions. My crab cake was about a 5-6 oz. portion and was all lump crab. The slaw was refreshing, if a bit overdressed. A mustard/vinegar sauce was artfully plated on the side. Overall-delicious. Frank’s salad made him tell me that “you should get bib lettuce more-why don’t we eat this at home?-this is really good!”. I sampled the salad and indeed, the blue cheese was good yet not overwhelming and the pickled onions were a perfect counterpoint to the funk (I mean that in a good way) of the blue cheese.

Our entrees were fried chicken and veal meatloaf. My veal meatloaf was 2 generous slices, grilled and paired with a decidedly ketchup based sauce (I applaud the unabashed use of one of my favorite condiments!). The pair of meatloaf came with perfectly cooked fresh string beans and potato wedges. The meatloaf was seasoned nicely, had no fatty or grisly bits and was truly a homey dish which I enjoyed.

Frank’s chicken had a crispy battered coating which he thought could have benefited from fresh cracked pepper. Otherwise it was cooked nicely and was juicy. Frank, being a dark meat lover, still wanted a bit more from the dish and thought that an offering of light and dark meat would have brought the dish home for him. The chicken came with a large portion of braised kale and lump crab (huge lumps).

We also shared a side of creamed corn which was over-the-top-delicious. I’m not sure where the corn came from, but it was white corn, fresh, sweet and crisp (it even had corn silk here and there). The cream sauce was buttery, a little salty and set off the sweet corn perfectly. I would highly recommend this side.

Oh….bread and water service! They came a little late (understandable since the place was packed on opening night) but we received ice water without any “Still, sparkling or tap?”-thank you. A bread basket with fresh tiny bread buns and corn bread muffins came with room temperature butter-thank you again. On a special note-each table had a salt and fresh pepper grinders!

Service was friendly with a fully staffed restaurant making sure that everyone’s needs were met. A little glitchy?-sure, but honestly-I was impressed, happily sated and glad to be there opening night to welcome Jackson 20 to the neighborhood.

Tags: Alexandria, Restaurants by Ramona
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