Afeni Shakur, 2 Pac 4 Ever, 2002
Gaspar Enriquez, Rudolfo Anaya, 2016
Antonio Martorell, Clemente Soto Velez, 1977
Charles White, Love Letter, 1971
Will Wilson, Reynolds Price, 1997
Sylvia Plath, Triple Face Portrait, 1950-51
Sylvia Plath, Self Portrait in Semi-Abstract Style
Ferdinand Pettrich, The Dying Tecumesh, 1768-1813
William H. Johnson, Breakdown with Flat Tire, 1940-41
William H. Johnson, Cafe, 1939-40
Thomas Hart Benton, Achelous and Hercules, 1947
August Benziger, William McKinley, 1897
Douglas Chandor, Franklin D. Roosevelt, 1945
William Franklin Draper, John F. Kennedy, 1966
Peter Hurd, Lyndon B. Johnson, 1967
Norman Rockwell, Richard M. Nixon, 1968
Everett Raymond Kinstler, Gerald R. Ford, 1987
Chuck Close, William Jefferson Clinton, 2006
Robert Anderson, George W. Bush, 2008
Chuck Close, Barack Obama, 2012
Alice Matzkin, Betty Friedan, 1995
Sacha Newley, Christopher Reeve, 2004
David Lenz, Eunice Kennedy Shriver, 2009
Andy Warhol, Russell Means, 1977
Betsy Graves Reyneau, 1942
George P. A. Healy, 1887
Ice Cream Jubilee has been on my list of places to try for a while now. After a museum visit, I googled to see how far their locations were. Luckily, one of their locations, the one on the T Street NW, was a 15 minutes drive away. Of course finding a parking in the area was challenging but we lucked out and a guy pulled out of a spot. There was a fairly long line. I sampled a few flavors and settled on two of the flavors we sampled and took a chance on the chocolate.
Chocolate Chocolate, Coconut Lychee Lime and Spicy Strawberry Ginger
The girl behind the counter put three scoops in such a tiny cup and as I put down the cup on the counter to pay, two of the top scoops fell on the counter. I was shocked and the guy behind the register told me to go get new scoops. Later on he said that they should have never put three scoops in such a small cup.
Spicy Strawberry Ginger and Chocolate Chocolate
The spicy strawberry had a good strawberry flavor, a nice kick from the ginger and a little tartness from the lemon. Chocolate chocolate was a Valrhona chocolate ice cream and melted chocolate pieces. It was very good and satisfied the chocolate craving.
Coconut Lychee Lime
This flavor was very refreshing and had coconut shreds.
Hill Country Barbecue Market is located near a parking garage that we have parked at a couple of times before. We had no idea there was a BBQ place so close by. Washington Post named Hill Country, the best BBQ in D.C. Their style of BBQ is
from the central Texas. As we walked in we inhaled the aroma. You are simply given a card that you take to the food stations and they mark what you pick on the card. We found the sides that we tried were even better than the meat!!
Sweet Potato Bourbon Mash
I don’t know if I should call this a side or a dessert. It was heavenly and once again I am sure there was some sugar in there and you could really taste the bourbon. We brought most of the mash home but unfortunately we forgot all about it until it was no longer safe to eat it.
Campfire Baked Beans w/Burnt Ends
This was the most delicious baked beans we have ever had. The burnt ends added more goodness to the beans. I am sure there was a lot of sugar in it.
The Pitmaster Brisket, Pork Spare Rib, HC Hot Link, Chicken
Since it was our first time, we asked the guy behind the counter for his recomendation. He told us to get the Pitmaster. What we got was 1/4 lb brisket, one Pork Spare Rib, one HC Hot Link, one chicken leg and a thigh.
The ribs were pretty good. It was smoky and had good amount of meat.
Brisket was smoky but a little dry and not as pink as the picture in their website. That might have been due to the fact that we were the first few people there and got the end pieces rather than the center.
The hot links were too spicy for us and was a little dry.
My husband had the chicken and liked it.
We have not been here for a couple of months and noticed their selection of baked goods have shrunk. Thy did not have any kouign amann or ham and cheese croissant. When I asked, I was told they only make it on certain days. basically, I would only stop by here if we happen to be in the area.
Pain au Chocolat
It was a good croissant with sweeter chocolate that I prefer.
My husband picked this tiny Rugelach. It tasted pretty good.
The croissant was not as crisp as we prefer. Even the ends were not crisp.
Sfoglina is chef Fabio Trabocchi’s Italian restaurant in Connecticut Avenue not far from Bread Furst. Decor was unique. Serving dishes were interesting. Service was very polite and helpful, something that you rarely see now a days. Food was pretty good.
Lobster Dutch Baby and Bisque
The reason I picked this restaurant was to try this dish. Thankfully it did not disappoint. The dutch baby itself was custardy. You got a whole lobster tail, heirloom tomatoes, mushrooms and bisque sauce on the top. It was a total comfort food.
Pasta Special with Sausage and Ribs
My husband picked one of the specials of the day. The pasta was perfectly al dente. The ragu was a combination of veggies, Italian sausage and rib meat. It was a flavorful dish.
Vessel, June Schwarcz, 2004
Vessel, June Schwarcz, 1971
Bowl, June Schwarcz, 1974
Bowl, June Schwarcz, 1980
Untitled, Voulkos, 1956
Plate, Voulkos, 1963
USA 41, Voulkos, 1960
1.8 Renwick, Janet Echelman, 2015
Shadow of Ambosell, Wendy Maruyama, 2016
Soundsuit, Nick Cave, 2009
Apocalypse ’42, Victor Scherckengost, 1942
Untitled (Foot Trophy), Robert Arneson, 1964
Cut, Flamed, Spalted, Dan Webb, 2013
Fibers and Civilization (1959), Sabrina Gschwandtner, 2009
Stacey Lee Webber, Shovels, 2011
Sebastian Martorana, Impressions, 2008
Albert Paley, Portal Gates, 1974
Polly Morgan, Receiver, 2009
Petah Coyne, Untitled #781, 1994
Joana Vasconcelos, Viriato, 2005
Joana Vasconcelos, tsarina, 2015
Alison Saar, Tippy Toes, 2007
Alison Saar, En Pointe, 2010
Alison Saar, Barreness, 2017
Louise Bourgeoiss, Clutching Hands, 1990
Patricia Piccinini, The Young Family, 2002
Lalla Essaydi, Bullets Revisited #3, 2012
Beverly Semmes, Blue Gowns, 1993
Elizabeth Peyton, Bosie, 1998
Lilly Martin Spencer, The Artist and Her Family at a Fourth of July Picnic, ca. 1864
Andrea Higgins, Hillary, 2002
Jane Hammond, Wonderful You, 1995
Sarah Miriam Peale, Susan Avery, 1821
Sarah Miriam Peale, Isaac Avery, 1821
Elaine De Kooning, Bacchus #3, 1978
Janet Forrester Ngala, Milky Way Dreaming, 1998
Alma Woodsey Thomas, Iris, Tulips, Jonquils, and Crocuses, 1969
Patricia Tobacco Forrester, Bronzed Roses, 1991
Joan Mitchell, Sale Neige, 1980
Sospeso serves Mediterranean food not far from Maketto and Stable DC. We were seated on the upper level. Service was helpful but it took a while for the staff to clear our plates.
Mercimekli Kofte Lentil and bulgur, bib lettuce, lemon
It was a cold dish and had a good flavor. You simply added a little pickled onion and and herb sauce and ate it.
Semolina Squares Brown butter, brown butter, mushroom ragout, fried eggs, grana padano
A very flavorful dish and worth the price at $11. Basically buttery semolina with mushroom ragout and egg.
Lamb Hash Roasted lamb shoulder with baharat spice, caramelized onions, fennel, potatoes, fried eggs, salsa verde
My husband hash at $16 not only lacked enough lamb, it did not have much flavor either. Look at all the potatoes!! I always tell him to stay away from the hash, but he keeps ordering it!
Amoo’s Restaurant is in an odd location in the residential area of McLean, VA. It was a small space but tastefully decorated. Prices were a little high. Service was helpful.
Tahdigh with Gheymeh Bademjan
Tahdigh a thin layer of crispy rice is a very popular Persian appetizer. At Amoo’s, you get a full portion of the stew of your choice. I picked Gheymeh Bademjan, combination of yellow split peas, beef chunks, onions, eggplant and tomato sauce. The pale tomato slices at the height of the tomato season was disappointing. The tahdigh itself was nice and crispy with plenty of saffron for flavor and the golden color. The stew had a lot of flavor but the meat was too chewy and it was so hot it burned my tongue. Maybe if they simmered the stew, the meat would be more tender. The orchid was a nice touch that you rarely see in Persian restaurants.
Filet Mignon Soltani Filet Mignon Kabob, Koobideh Kabaob, Rice
Koobideh, the ground beef kabob was pretty good and a little spicy, which made it unusual but tasty. The filet (barg) needed some spice to make it more flavorful. I had to smear butter and add sumac, a tart spice to make it more palatable.
Persian Ice Cream Saffron, vanilla bean and pistachios
I asked if the Persian ice cream was homemade, and I was told it was. A little pricey at $7 for two scoops but it was two big scoops. It had more saffron than any other Persian ice cream I have ever had before. It had a good amount of pistachios and vanilla bean to make it a memorable ice cream.