"I want to make pants out of tuna fish, to accompany my cottage cheese thighs" - Jarod Kintz, The Sea Pearl

Hi guys! Yesterday, we celebrated my dad's birthday at Sea Pearl. The place boasts fresh sea food, sushi, sashimi,  and the like in the middle of the trendy Mosaic district. The atmosphere was high brow and very elegant, but when we were there it was empty. In the spirit of full disclosure, I've been to Sea Pearl once before. It was about a year ago, in April. The food and service I received then was impeccable. On their summer menu, they have a scallop jalapeño ceviche that I would do outrageous and unspeakable things to have again. The scallops were mild and sweet, and the jalapeño hit the back of your throat the second the citrus flavor dissipates on your palate. Oh! It was also served in an adorable margarita glass. That just added to the incredible appetizer. On this trip, however, I had a different experience.

Look at that interior decoration. Stylish, right?

Appetizers:

Sushi Plate

We ordered two rolls of sushi to start. One California Roll (at my little sister's insistence) and a black mamba. The black mamba had eel, imitation crab, cucumber, and topped with scallions and black tobiko. It was served with a black habanero sauce, which complemented the eel nicely and balanced the subtle flavors of the black tobiko and cucumber. The California Roll was prepared classically, with sesame seeds in place of the normal salmon roe.  With something so classic, you can't really go wrong. 

Flounder Crudo

Crudo is the Italian word for 'raw'. In cuisine, crudo can mean anything from meat tar tar to raw fish to beef carpaccio. The presentation of Sea Pearl's Flounder Crudo was gorgeous, and created an immediate appeal to try the fish. The crudo itself was a tad disenchanting. The flounder was sliced too thick, in my opinion. The lime, pickled radish and yuzu lent a nice acidity to the light fish but again was overwhelmed by the heavy handed spattering of black Hawaiian sea salt. The gentle fish was engulfed by the disproportionate number of harsh flavors, creating a vortex of tastes that did not go over favorably with my family or me.

Bonus Aerial view 

Overall, the appetizers were underwhelming. The taste fell short and the presentation of the dishes became the most appealing thing about them by far. That theme permeated the entire meal.

Main Course:

Ahi Jaw and Coconut Jasmine Rice

My entree was, again, nothing to write home about. The ahi was under seasoned and I found that it was also unevenly cooked. The ponzu sauce that accompanied it (on the right) was delightful in combination with the understated fish. It harmonized with the sweet notes present in the fatty fish, and overcame the harshness of method that was used to cook the ahi.The other sauce was too harsh for the muted fish, drowning the subdued flavor in acidity and soy.  The rice was cold, hard, and dry, sure signs of age. It was mostly flavorless, with a hint of coconut. In order to even get the rice, I had to pay a good additional chunk of change for it. I was disappointing, and left the restaurant hungry. 

Final verdict?

The Sea Pearl was a let down. I don't think I would go back during the winter. That ceviche, though, is worth waiting for. 

-Julia Cahill

"If you're afraid of butter, use cream" - Julia Child, The Founding Farmers (1)

*Disclaimer: I am not sponsored by Founding Farmers, nor am I getting any kind of benefit from posting this review. I just thought you guys might want to check it out!*

Today, I visited the Founding Farmers restaurant in Montgomery County. I absolutely loved it! The decor struck me as very farmer-country-hipster-chic. The restaurant exuded an aura of classy comfort. The dress code was smart casual. I saw everything from jeans to skirts to suits. Even with reservations, it took a while to be seated. Once we were, the service was fantastic, and everything I tried was incredible. Let's go plate by plate...

Uncle Buck's Beignets

Beignets are traditionally thought of as being from New Orleans, and are made of deep friend choux paste. Although smack dab in the middle of the Washington DC/Virginia/Maryland area, Uncle Buck's Beignets took my breath away. These were surprisingly fast to come out and they were absolutely exquisite. On the menu, it says that it may take up to twenty minutes, but we received ours under five. The beignets themselves were airy and fluffy, but still held up well to the sauces (chocolate, caramel and raspberry) that were provided with them. They melted effortlessly in my mouth, and melded with the sauces in harmony. Personally, the sauces varied in success for me. The chocolate sauce had the best consistency for dipping beignets in to, but I found the raspberry appropriate for drizzling. The chocolate was slightly too sweet with the powdered sugar, but had a nice flavor when used sparingly (and hey, what DOESN'T go with chocolate?). I thought the raspberry was the best sauce by far. It was tangy, gave great depth to the flavor of the pastry, and elevated the beignets to the next level. The caramel was so - so for me, but I did find that it paired nicely with the egg-y dough. My only complaint with the beignets is that they only gave us six. I definitely could've eaten more.

Manhattan Soda



Coffee, espresso, agave, sparkling seltzer, and whipped cream...what's not to like? I tried this soda on a whim, and as you can see I couldn't wait to try it. It sure was a pick me up. All of Founding Farmers' sodas are made in house, and you can sure taste the difference. On their menu, under the 'Farmacy' (clever, right?) section, they have a listing of 5 main sodas. The Manhattan was no disappointment. It took a little getting used to, but once I got over the original flavor shock (coffee soda?!?!) I definitely knew I was going to drink it all. I found it to be best once I mixed the whipped cream into soda, it took away the slightly bitter aftertaste, and made it even better. Final rating? HOORAY, COFFEE SODA!

Fried Chicken and Waffles





Let me just start by saying this, OH MY GOODNESS. When I ordered the "chicken and waffles", I was given a choice. The waitress asked if I wanted breakfast or lunch. Boy, was I glad I chose lunch. I have absolutely nothing against a pair of sunny side up eggs, but gosh. The waffles, the chicken, the green beans, the gravy, the mac and cheese; it all smelt so good. I'm going to take this item by item, so that it'll be easier to follow.

Fried Chicken - The chicken was lightly breaded with skin on, and fried in a well seasoned cast iron skillet. The breading had a nice level of salt and pepper, and paired with the rest of the meal quite nicely. The meat was perfectly cooked, and tasted divine paired with the agave that was set out on the table. There was so much chicken that I couldn't finish it all. In hindsight, maybe it's because I ate so many beignets...

Waffles - I'll be honest, I think the only disappointing aspect of my brunch was the waffles. I received half of a waffle, with a dab of butter in between. They just weren't crispy enough to hold up to the agave, and they paled in comparison to the luscious chicken when I tried to eat them together. The presentation was rustic and gorgeous, but the waffle could've really benefited from a few more minutes on the waffle iron.

Mac and Cheese - I have a confession to make. I ate the entire humongous serving of mac and cheese. I may have even licked the plate. (In actuality, I refrained... but I REALLY REALLY wanted to). The home made pasta and combination cream and cheese came together to be one of the best mac and cheeses I've tried so far. It was velvety and the sauce adhered to the noodles nicely. Definite comfort food definitely done in the right way.

Green beans - The green beans happened to be the seasonal item today, so it may not be the same when you visit. They were blanched to a delightful al dente, so they were quite nice and crunchy. The oil and seasonings they were tossed in augmented their flavor in such a way that they felt polished, but not overwhelming. A plate like that needs some green, and these seemed to be the right legumes for the job.

Gravy - The gravy...THE GRAVY. It was subtle and delicious and downright perfection on a plate. It enhanced the chicken and even the slightly soggy waffles, and made the whole dish come together as one. The layers of flavor achieved in that little white puddle was truly astonishing. One word...heavenly

Bonus picture of their adorable mini mailbox.
 This is how they took the check.
We were instructed to raise the flag once we had paid.
...IT'S SO CUTE!!

Final verdict?


The Founding Farmers restaurant was absolutely wonderful. I can't wait to go back to try some more of their menu, and tell you ALL about it.
-Julia Cahill