Malaysian

Makan’s Curry Mee

This bowl of noodle soup is an obsession for me. The coconut milk broth is infused with the intense and heady flavors of turmeric, garlic, ginger, and lemongrass, the chunks of fried tofu are fresh and meaty, a dollop of sambal adds just the right amount of heat, and the duo of noodles, glass and egg, are chewy, light, bouncy and irresistible.

Lao

Thip Khao’s Khao Piak Sen

Known in Laos as a cold-weather soup, this bowl of deliciousness includes a fragrant broth simmered with garlic, lemongrass, ginger galangal, and kaffir lime leaves and laden with thick rice, noodles, crunchy lettuce, chopped scallions, and fried shallots. The crunch of the garnishes is just the perfect contrast to the chewy noodles. When looking for a place to sample noodle soups in D.C., make sure to have Thip Khao on your list.

Japanese

Haikan’s Veggie Ramen

Who doesn’t love ramen? While it can be enjoyed year-round, it’s never as enjoyable as it is in the colder months. The veggie miso ramen at Haikan features a vegetable and miso-based stock and is chock full of tasty vegetables like hominy, lettuce, corn, wood ear mushrooms, onions, and bean sprouts. The springy ramen noodles are addictively good, and the earthy flavors of the dish will bring you warmth and coziness for days after you finish it.

Thai

Som Tam’s Khao Soi

we can’t talk about noodle places in D.C. without including Thai. Located in Union Market, Som Tam is a Thai street food stand that makes a dynamite khao soi, which is a Thai coconut curry noodle bowl. The creation of the dish begins with a homemade curry paste, which takes three days to make. The myriad of ingredients which are included in the curry paste are Thai chilies, shallots, lime juice, cumin, coriander, ginger, pepper, and soy sauce, amongst others. Once the curry paste is ready, coconut milk and vegetable broth are simmered with the curry paste, resulting in a brightly hued, aromatic broth. Served with heaps of noodles, tofu, and garnishes like cilantro and crunchy bean sprouts, you won’t be able to stop yourself from eating every last bite of this bowl of noodle soup.

Korean

Rice Bar’s Kimchi Noodle Soup

The gentle miso broth and soft, glassy sweet potato noodles are the quintessential contrast to the crunchy veggies and intense, spicy hunks of kimchi topping this bowl of noodle soup. Feel free to add in extra toppings like a tangy radish salad, tofu, or roasted seaweed.

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Behind the scenes: Brookland’s Finest

The Scene:  Brookland’s Finest is a classic neighborhood restaurant.  Far away from the bustling U Street or 14th Street, Brookland’s Finest is unpretentious with ample seating, an outdoor bar area, and a spacious patio.  You see a combination of young families, groups of friends, grad students of Catholic University, and on the weekends, families coming from church in their suits and eclectic hats.  Not from the neighborhood? Still come over… Thankfully there’s still plenty of free parking in the area and an uber from Downtown DC will run you around $10.

The Food:  We (my hubby and my neighborhood friends) love Brookland’s Finest menu of delicious comfort food.  Think juicy burgers, spaghetti and meatballs, and fried Maryland catfish. For the summer menu, Chef Shanna Troncoso added a beautiful heirloom tomato salad with burrata which quickly became one of my favorites.  The creamy burrata with a touch of balsamic reduction pairs beautifully with the bittersweet heirloom tomatoes.  Another seasonal highlight: the stuffed squash blossoms.  As you bite into the deep fried squash blossoms you encounter the creamy ricotta filling.  Honestly, if I could have these two starters all the time, I would be a vegetarian.

For the carnivores: indulge in the colonel burger.  The burger is thick and juicy but the highlight is what comes on the side: the thick tempura onion rings. Crispy in the outside and moist on the inside, they are delish.  The item which every Brookland’s Finest customer begs the chef never to part from is the spaghetti and meatballs (she assured me it’s not leaving the menu).  The recipe has been passed down to the chef from her grandmother, which she says is a carefully guarded family secret.

Although you may be filled with comfort food, make sure you save room for dessert.  Try the cannoli, another secret recipe from the chef’s grandmother.  The shells are made in the restaurant, filled with a heavenly cream and topped with pistachios.  Another decadent option is the brioche bread pudding which is topped with a rich caramel bourbon sauce.  Walk it off: take a walk to one of my favorite places in DC: the Franciscan Monastery.

The Verdict: Whether you are visiting Washington, DC or are looking for a laid back, comforting, and friendly neighborhood atmosphere, Brookland’s Finest is a great choice.  We bring our out of town guests here often because the food, atmosphere, and service get better at every visit.

Brookland Finest: www.brooklandsfinest.com; 3126 12TH STREET NORTHEAST, WASHINGTON, DC

Avg price per person w/ 1 drink $25-30.  Recommended for: group dining, catching up with friends, kid friendly, family friendly. 

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Sneak Peek: Espita Mezcaleria

The Vibe:  The first thing that you will notice upon entering Espita Mezcaleria is the colorful murals painted across the restaurant. Those are the work of Yescka, a Oaxacan street artist. I love the colorful murals depicting everything from butterflies to skeletons, to Frida Khalo. There is art to be seen everywhere at the restaurant: on the menus, the hand crafted mezcal shot glasses, and even the logo, which was designed by part owner Josh Phillips and his mother, artist Sandra Phillips.

The Mezcal:  I am not a mezcal expert however, there’s one thing I am certain of: I love it. I love the smoky flavor and find it gentle enough to sip (as it should be).  I have to admit it has been hard to touch tequila since I was introduced to mezcal.  Owner Josh and his wife spent time in Oaxaca getting to know small batch producers which in turn creates a diverse list of mezcal to choose from.  I had the chance to taste six different mezcals during my visit and my favorite are La Venenosa (and not it’s not because I love the name, which I do) and Mezcal Alipus edicion especial 2015.  La Venenosa, as the name implies, has a very strong flavor, the smokiness is very present. I tasted it as I was eating the chicken tacos and it paired beautifully. Alipus is much lighter, with lots of floral notes, it’s perfect way to start the dining experience.  Also I am going to sound shallow by saying this but…. I loved the labels of all the mezcals offered. The creative and colorful art draws you in… Also, not to miss are the cocktails on tap.  The grapefruit and white peppercorn with mezcal was my favorite from the tap cocktail selection.

The Chef:  Executive chef and partner Alexis Samayoa brings the flavors of Oaxaca with the classics of the region such a moles, tacos, and ceviches.  Although Alexis is a fellow boricua, his kitchen staff is mostly from Mexico. He said is was very important to capture the essence of the comida casera (home cooked meal) of the region.  They import their corn from Oaxaca, grind it in the kitchen and hand make their tortillas.  I witnessed the doñitas (term of endearment for older Latin women)  in the kitchen making the tortillas a mano, by hand with a smile on their face. Seeing the connection between Alexis and his staff said a lot about the end product.

The Food:  I tried three dishes:  The chicken tacos, eggplant sopes, and the chargrilled octopus.  The chicken tacos are generously filled with a guisado of bell peppers and chicken.  Nice, meaty, and the tortillas are delicious.  The octopus was chargrilled with a silky avocado puree.  Last but not least, the eggplant sopes.  This was so good that I forgot to take a picture!  Sopes are “cups” made of masa filled with meat or vegetables. The smoked eggplant salsa was amazing, if I could eat this everyday, I would be a vegetarian…

The verdict:  The main complaint about Espita Mezcaleria in the DC food world is that it is too pricy. I did not see the prices that much different than in other places in the Shaw neighborhood.  This place reminds me a lot of Cosme NYC, which has changed the game in New York City in terms of refined Mexican dishes.  I am looking forward to returning to Espita Mezcaleria once it’s up and running.

Espita Mezcaleria, 1250 9th St NW, Washington, DC ; Website 

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