Anafre DC


I have been wanting to try Anafre for a while now but kind of did not like the lazy practice of rice and beans included in most of the dishes. I was hoping for some creativity but finally after seeing the restaurant being mentioned in various articles, I decided to bite the bullet and try the restaurant. The food was good and spicy. Service did not match the food. Delay in taking the order and clearing the plates.

Guacamole Del Mar lobster, crab meat, serrano peppers, cilantro, fresh lemon juice, EVOO
The guacamole tasted similar to the one I make myself. It had a fair amount of lobster and crab. The crisped blue corn tortillas were good but we needed two more to finish up the guac.

Ensalada Puerto Ballarta shrimp, crab meat, pico de gallo, cheese, avocado, radish, avocado dressing
Very light and healthy salad. I did not really see any crab meats. Shrimps were good and went very well with the rest of the fresh veggies.

Pulpo à la Parrilla chipotle sauce, rice, beans, grilled asparagus, pico de gallo
The octopus was cooked almost perfect. It had a nice char on the cut side and the thinner area but could have used a bit more char on the skin side. We did not get any beans.




First time we have participated in the restaurant week. I was too late for reservation at Punjab Grill, so picked Convivial mostly because you could get an alcoholic beverage as one of the courses. We have been to Convivial several times throughout the years and the food have been good depending on what you order. Our experience this time was OK and probably won’t be back anytime soon!

Onion Soup Gratinee caramelized onion, gruyere, white wine
It was your classic onion soup that you can get at most places. A bit salty. I prefer the one from Primrose better.

Burger cheddar cheese, bacon
It was a good size but the beef patty needed a seasoning.

Key Lime Pie Speculoos, kiwi
Too sweet and did not taste like key lime. I took a tiny bite and that was enough for me!

Shilling Canning Company



Shilling Canning Company is a new restaurant in the Navy Yard area of D.C. We recently had brunch there. The food we had was good to pretty good. Prices were a bit high, but considering the location by the water, that is probably expected. Service was fine. They forgot to put the ham on our flatbread and the manager blamed it on the staff rushing things up to serve people. Yeh, that is a very good reason!!

Steak and Eggs fried eggs, potato rosti, glazed oyster mushrooms
It was a really good and satisfying dish. Steak was good quality and cooked just right to medium rare. I especially enjoyed the crisped potato rosti, which is an old time favorite of mine.

Sourdough Flatbread Surryano Ham, mornay, coultre farms swiss, hen eggs and greens
Since I had to go tell the hostess that happened to be standing near us about the incomplete flatbread missing the main ingredient of ham, I forgot to take a picture. The crust was OK and not as airy and crisp as we like. The swiss cheese was good and nutty but a bit salty combined with the ham. $22 was a bit high for a brunch pizza.

Yunnan By Potomac Noodle House



Two people on Chowhound recommended this noodle house. Since my cousin was in town visiting and I wanted to take her to Old Town, we gave this place a try. The overall experience was good with the exception of one dish.. It was packed by the time we left.

Spring onion and tofu salad fresh soft tofu, spring onion, cilantro, sweet citrus soy vinaigrette, chili oil
It was a good dish. The vinaigrette was too salty.

Braised beef lu braised beef chuck, beef jus, carrots, Chinese chives, mushrooms, pickled radishes, crushed roasted peanuts, braised tea egg
Surprisingly, this dish was our favorite. It was a dry noodle dish and was very flavorful. The beef reminded me of a good brisket.

Baked potato rice baked potato and rice, Virginia ham, sweet chinese sausage, pea, scallions, cilantro, sweet soy, chili oil
It was a nice dish but the portion a bit small for $7.

Lijiang cold sliced pork local wine soaked pork tenderloin, cucumber, scallion, garlic soy, chili vinegar
My cousin picked this dish and it was our least favorite. It was dry and tasteless.

Green Almond Pantry



I have read so much about Green Almond Pantry and since it is closed on Sundays, our usual day in D.C., it took a while to get there. Was it worth the hype? It depends. If you are a vegetarian and live in the area, it is a good option. For us, not so much. The menu is very short and prices are what the market charges in the area.

Little Little in the Middle Flat green beans, spicy cabbage, lentils and smoky eggplant, hummus, red lentil balls
Hummus was creamy and we liked the briny olives. Flat green beans were a meh. Spicy cabbage was good. lentils and eggplant were earthy. Overall good but not great.

Elysian Fields Lamb w/ Hummus
It was a fine dish but nothing exciting. It could have used more spices and citrus to brighten it up.

Easy Psyllium Nut & Seed Bread


⅓ cup whole psyllium husk
⅓ cup unsweetened apple sauce
2½ cups gluten-free old-fashioned rolled oats
1 cup chopped walnuts
¾ cup sunflower seeds
¼ cup chia seeds
¼ cup chia seeds
¼ cup white sesame seeds
1½ teaspoons salt

Line an 8.5-by-4.5-inch loaf pan with parchment paper.
In a medium-sized bowl mix together the psyllium husk, 2¼ cups of water, and the applesauce, and set aside to thicken for about 5 minutes. This mix will develop a thick, gel-like consistency.
In a separate large bowl, mix all the remaining ingredients (oats through salt).
Once the psyllium mix is thickened, add it to the bowl of dry ingredients. Mix together using a silicone spatula or roll up your sleeves and mix together with clean hands. The resulting mixture will be very thick and dense.
Transfer the mix to the parchment-lined bread pan, and smooth out the top using a spatula.
Cover the pan with a clean dish towel and set aside on the counter for an hour (or overnight, if covered in the fridge).
Preheat the oven to 350ºF (~175ºC) and position the oven rack to the middle of the oven. Uncover the pan and bake for 55 to 60 minutes.
When bread is brown and firm to the touch, remove from the oven and let cool completely.
When the bread is completely cool, remove it from the pan and transfer it to a cutting board. Use a sharp chef’s knife to cut the bread into 10 to 12 slices. Do not use a serrated knife as this will rip the bread.