Miike Snow — “Genghis Khan”

The video for “Genghis Khan”, the second single from Swedish indie pop band Miike Snow’s as yet unreleased new album, has been getting a lot of attention recently.  As The Daily Dot put it:

“Miike Snow’s ‘Genghis Khan’ is a fairly basic indie-pop track about jealousy in a relationship, but its video may as well have sprung from the collective id of Tumblr slash fandom.  Directed by Ninian Doff, it’s a tongue-in-cheek musical number about a melodramatic Bond villain who falls in love with his 007-esque captive.”

Central Michel Richard — Lunch on 1 February 2016

We’re now heading into the final half of 2016 Winter Restaurant Week(s).

Central Michel Richard gets its name from its location—in “central” Washington, halfway between the Capitol and the White House, and a few blocks from the Mall—and from its chef, Michel Richard, James Beard Award winner for Best New Restaurant and Best Chef in the US.

Boudin Blanc

Boudin Blanc

Boudin Blanc is a white sausage made with pork, eggs, starch, spices, and milk.  It came with pears, a mustard sauce, and sage Jus.  A+.

Chicken Breast

Chicken Breast

The light, perfectly cooked Fried Chicken Breast is probably the signature dish at Central Michel Richard, and it deserves every bit of the praise it gets.  It was served on a bed of Garlic Mashed Potatoes, and the only thing wrong was that it left me wanting more.

Cheesecake

Cheesecake

The cheesecake with raspberries and a thick, rich Graham cracker crust.Michel’s Fried Chicken Breast and Garlic Mashed Potatoes

Barcode — Lunch on 29 January 2016

I ended the first week of Winter Restaurant Week(s) 2016 at Barcode, a restaurant that was new to me.  I knew little about it, but the menu looked good, and I had things to do in the area.  The website described Barcode as a restaurant, bar, and lounge.  More about that at the end of this posting.

Barcode is a sleek modern place that seems to be v popular with the downtown lunch crowd.  It was full and noisy.

Brussels Sprouts

Brussels Sprouts

I’ve grown to appreciate Brussels Sprouts, because you can cook them so many ways.   These were carmelized, and enlivened by shallots, bacon, and apples.

Steak Frites

Steak Frites

What can I say?  When in doubt, choose the Steak Frites, and you’ll never regret it.  Good fries, and a nice béarnaise sauce.

Dulce de Leche Cheesecake

Cheesecake

Dulce de Leche Cheesecake!  It was small, but once again I was too full for dessert.  Took it home for later.


Post Script

Two days after I had lunch at Barcode, two people were stabbed there, one of them fatally. Turns out the place has a multiple personality.  As someone on Reddit put it:

“Barcode is such a funny place.  Weekdays it is business people lunching, weeknights it is yuppies drinking beer, but Sunday night it is all out hip hop with some of the most extraordinary personalities.  On Mondays the tables are usually really sticky.”

Behind the Scenes at Fantastic Beasts and Where to Find Them

Here’s a behind the scenes look at Fantastic Beasts and Where to Find Them, the first feature in a new trilogy of films based on J. K. Rowling’s 2001 Harry Potter prequel.  Rowling herself is the screenwriter, and Eddie Redmayne plays Newt Scamander, the lead character.

Something tells me we haven’t heard the last of this.

The release date is 18 November 2016 for the first film, with the sequels to follow in 2018 and 2020.

Any bets on whether they’ll decide to split the final film into two parts?

Tabard Inn — Lunch on 27 January 2016

Wednesday’s lunch was just around the corner, at the restaurant in the Tabard Inn.

The 40-room Tabard Inn was carved out of three old rowhouses, so it has one of those interesting internal geographies, with stairs and passages in unexpected places.  The emphasis is on tradition and historic character—each room is uniquely decorated, and there are no TVs (!) in the building.  That standard carries over to the restaurant,  which  is locally sourced and microwave-free.

Despite its proximity, I hadn’t dined at the Tabard Inn since the 1990s, when my mother and I had brunch there during one of her Washington visits.  Had we visited a week later, we would have had some impressive company.  That’s when President and Mrs Clinton decided they’d like to try the brunch menu, too.

Calamari Fritti

Calamari Fritti

For the last 18 months, I’ve avoided ordering a calamari appetizer, because I realized that I was always ordering a calamari appetizer.   This made me fall off the calamari wagon, so to speak. The dipping sauce is chipotle aioli

Louisiana Seafood Gumbo

Louisiana Seafood Gumbo

The andouille sausage was homemade and nicely hot.  The gumbo contained mussels, swordfish,  shrimp, and fried oysters.

Chocolate German Cake

Chocolate German Cake

By the time I got to dessert, I was too full to eat it.  I had it boxed and took it home for a late night snack.