DGS Delicatessen

The old school Jewish deli is a classic eating establishment that should be preserved forever. The smell of the corned beef, pastrami, smoked fish, and pickles is enough to make anyone hungry for a larger than average sandwich. The Jewish deli is a happy place where anything on the menu is guaranteed to comfort any troubled soul. However, the old school Jewish deli is changing with the times. Many of these Jewish delis are closing down which is sad news to any lover of the sandwich making arts. There is light at the end of the tunnel however with a new breed of Jewish deli. The Jewish deli is modernizing and is trying to acclimate to the changing times. These new delis are taking a page from the tradition of making everything in-house, while serving new interpretations of deli classics. They have become the place to go if you want the traditional corned beef on rye with a drink list that serves signature cocktails and craft beers. I may not like the fact that the old school deli is a dying dining establishment, but these new school delis take their inspiration from the old school delis. You cannot innovate without understanding and loving the traditional ways of doing things. In Washington D.C., DGS Delicatessen is the modern Jewish deli that is taking the lead in the modern Jewish deli movement. They make their own corned beef and pastrami in house. They smoke and cure their own whitefish and salmon. They even make their own pickles. The house made products that they serve make the difference between an average deli and and extraordinary deli. DGS blends the traditional deli menu with reinvented classics. Some of their traditional offerings include corned beef, brisket, pastrami, stuffed cabbage, matzo ball soup, smoked whitefish, chopped liver, smoked salmon, Challah french toast, and potato latkes. DGS blends these traditional deli classics with their reinvented dishes such as their flounder schnitzel, grilled eggplant rueben, and fried chicken and french toast. DGS serves lunch, dinner, and has a killer bottomless brunch. For $27, you can choose between an appetizer and entree, or dessert with an endless supply of mimosas, screwdrivers, or bloody Mary's for your brunch. When I brunched at DGS I tried their bloody Mary, matzo ball soup, and the DGS pastrami hash. The matzo ball soup featured a well seasoned chicken broth with a massive matzo ball which was tender, soft, and fluffy. The worst thing possible is having a hard matzo ball, DGS avoids this and you should definitely try their matzo ball soup if you are a fan. The DGS pastrami hash features their house made pastrami, roasted peppers, potatoes, mustard sauce, and sunny side up eggs. The hash was fantastic for brunch and as a hash fan I would order it again for brunch. For Jewish deli fans in Washington, DGS is one of the only options. They make delicious food that blends the traditional with the modern. If you are craving Jewish deli in D.C., DGS is the place to satisfy your cravings.

Crumbs Bakery

I never understood the cupcake craze that hit the United States a few years ago. Maybe it is the yearning to be young again and eat the foods of our childhood that make us go crazy for cupcakes. Or it could be the creative genius of a select few to create a whole different market of baked goods. We will never truly know where our passion for cupcakes has come from, but I understand why it has stuck. The cupcake craze has stuck on because in the end, cupcakes are delicious. Our yearning for cupcakes has resulted in the emergence of cupcake exclusive bakeries across the country. One of the most well known cupcake exclusive bakeries is Crumbs. Crumbs got its start in Manhattan in 2003 and has spread like wildfire throughout New York, and the rest of the East Coast. There are even Crumbs locations in Chicago and Los Angeles. While Crumbs does offer a simple vanilla cupcake, they tend to focus more on their multitude of specialty flavors of cupcakes. Some of these specialty flavors include a s'mores cupcake, a birthday funfetti cupcake, a red velvet cupcake, a carrot cake cupcake, and a variety of cupcakes that were inspired by Girl Scout Cookies. Crumbs cupcakes are larger than your normal cupcake and are not just a snack, they are a meal. They are huge compared to the smaller cupcakes of our childhood. Their massive size does not compromise for flavor. Crumbs cupcakes are sugary delights that are sure to please even the most stubborn of taste buds. The one thing I will suggest you do if you are yearning to try a Crumbs cupcake is to go when the cupcakes are fresh. There is nothing worse than spending your hard earned money on a stale cupcake. If the cupcakes are not fresh that day, please go back when they are because it makes a huge difference. For cupcake heaven, go to Crumbs.

Lemon-Mustard Grilled Chicken

Summertime in the United States means backyard cook-outs and lighting up your grills for hot dogs, hamburgers, steaks, and the ubiquitous grilled chicken. We Americans love grilled chicken. We especially love it when it has been marinated before it is grilled. When it comes to what you marinate the chicken in there are a plethora of options. You can marinate your chicken in barbecue sauce, teriyaki sauce, Italian salad dressing, or you can create your own flavorful marinade. I love to marinate boneless chicken breast in a flavorful lemon juice and mustard marinade. This marinade works wonders with chicken and would be great with pork chops or pork tenderloin if you like to eat pork. If you are looking to add flavor to your grilled chicken this summer, give this marinated chicken a try. Once you try it I am sure it will become a staple marinade for your grilled chicken this summer.

Ingredients:

Marinade:
Juice of one lemon

1 tablespoon Dijon mustard 

1 tablespoon whole grain mustard

1 teaspoon sesame oil 

1 tablespoon low sodium soy sauce

1 teaspoon Worcestershire sauce 

1/4 teaspoon white pepper 

1/2 teaspoon black pepper

1 tablespoon honey

1/2 teaspoon dried mint

1/2 teaspoon dried basil

1/2 teaspoon dried parsley 

1/4 teaspoon ground cumin 

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Chicken:
two boneless and skinless chicken breasts 

Method:
In a small mixing bowl, combine all of the marinade ingredients. Whisk the ingredients until they are completely incorporated. Wash the chicken breasts under cold running water and then pat dry with a paper towel. Place the washed chicken breasts in a Ziploc bag with the marinade. Marinate for a minimum of 30 minutes and a maximum of 24 hours. When you are ready to start grilling, make sure the chicken is at room temperature. Preheat your grill to a medium to medium high heat. Once your grill has come to temperature, cook the chicken for three and half minutes before turning the chicken 90 degrees to create grill marks. After turning cook for another three and half minutes. After cooking for 7 minutes on one side, flip the chicken over and repeat on the other side. After 14 minutes, baste the chicken and cook for another minute on each side. After cooking for 16 minutes, let the chicken rest for about 5 minutes before serving. Serve with a salad or your vegetable of choice.

Brooklyn Water Bagel Company

Bagels are the best in New York that is a fact. While I can find good bagels here in Massachusetts, they lack the taste of a genuine New York bagel. Some people say that the bagels are better in New York because of the water. Those same people say the same thing about New York pizza. The obsession over the water used to make bagels has culminated in a bagel chain called Brooklyn Water Bagels. Before doing more research on the company I thought that they made a good bagel which was much better than anything I have had locally here in Metrowest Boston. After doing research I began to be suspicious of the bagel chain restaurant as they were based in Florida and not Brooklyn. The question I was asking myself was, "How can a bagel joint be called Brooklyn Water Bagels and not be based in Brooklyn?". While I am still suspicious of their name, their bagels are quite delicious. Brooklyn Water Bagels claims their bagels taste so good because of their water treatment system. This water treatment system filters all of the impurities found in the water and adds elements to the water to replicate the tap water found in Brooklyn. This water treatment system is the most ridiculous thing I have ever heard of. I had never heard of a bagel bakery doing such a thing to replicate Brooklyn tap water. This ridiculous water treatment system seems to work wonders for the company as it has locations throughout Florida, one in Atlanta, one in Charlotte, two in Los Angeles, one in Maryland, and one location in Framingham, Massachusetts. They boil their bagels first and then bake them which is the proper way to make bagels. They bake their bagels fresh everyday which makes their bagels a quality product. Baking their bagels fresh everyday also means that they are not selling you an old, stale bagel which is never a good thing. Even though I am still skeptical of their water treatment system, I can get over it because the bagels are quality. If you don't live in New York and are near a Brooklyn Water Bagel, give it a try and see how the bagels compare to a traditional New York bagel. While it might not be the authentic article, it is still a pretty good bagel.

Truckeroo

The food truck movement can be found in many metropolitan areas throughout the nation. The variety of cuisines that these food trucks bring to the cities that they serve creates a brand new style of dining that becomes extremely accessible to the average Joe. With a plethora of food trucks that have a niche cuisine, you could eat something new every day of the year from food trucks if you wanted to. With so many options, it can be difficult to choose which food truck to dine from. If you live in the Washington D.C. area, there is a great way to sample cuisine from the plethora of food trucks that call D.C. home. Truckeroo is a monthly food truck festival held in The Bullpen area right outside of Nationals Ballpark. Held between April and October, Truckeroo is a fantastic event that brings together the many food trucks that call D.C. home. It is a fantastic event that is a must for every Washingtonian to attend at least once a season. The cuisine that you can sample from includes Korean tacos, Jamaican cuisine, cupcakes, chicken wings, crab cakes, pizza, ice cream, barbecue, Cajun & creole cuisine, empanadas, and even Spanish tapas. There are so many delicious choices it is hard to choose from just one. I sampled fried calamari and garlic fries from the Tapas Truck and the shrimp po' boy from the Cajunator Truck. The fried calamari and garlic fries from the Tapas Truck were absolutely delicious. The calamari was fried to perfection and was not chewy and rubbery at all. It was tender and a must try if you like fried calamari. The fries were seasoned perfectly and stayed crispy. As for the po' boy from the Cajunator Truck, it was a very satisfying sandwich. The sandwich had small fried shrimp, lettuce, and tomato. I would highly recommend both food trucks to anyone in the D.C. area. Besides the Tapas Truck and the Cajunator Truck, there was a plethora of dining options to choose from. The atmosphere at Truckeroo is like a huge street party. They have live music, good drinks, and some fantastic food for you to enjoy. It is worth your time to make Truckeroo a part of your D.C. experience. Check Truckeroo out at their website for more information and details.

Drinktime: Shipyard Summer Ale

As many of you know I love to support local New England breweries whenever I can. One of my favorite New England breweries is Shipyard based out of Portland, Maine. While my favorite beer from Shipyard is their Pumpkinhead, which is their autumn seasonal pumpkin, Shipyard has a wide variety of delicious beers to choose from. As summer is approaching, summer seasonal beers are starting to fill the shelves of liquor stores and taps at your local bar. Shipyard's Summer Ale is one of my favorite summer seasonal beers on the market. An American wheat beer, Shipyard's Summer Ale is one of the best beers to drink during the hot and humid days of summer. The Summer Ale is the perfect beer to drink during the summer if you are not a fan of hoppy beers. The Summer Ale has a very subtle hoppy flavor profile and has more of a sweet malt flavor profile which works during the summer. With an ABV of 4.8%, the Shipyard Summer Ale is a beer that you can enjoy throughout your night without being knocked down by the alcohol content. When pairing with food, the Summer Ale is the perfect beer to drink with your fried clams and lobster rolls this summer by the beach. This summer, give Shipyard Summer Ale a try. I guarantee it will become a part of your summer relaxation once you try it.

Drinktime: Peak Organic Simcoe Spring Ale

The local, sustainable, and organic food movement is the future for American food culture. Everyone who cares about their food wants to know where their food was grown, how it was grown, who grows it, and who sells the food to them. Farmers markets have multiplied throughout the country alongside the success of supermarkets specializing in organic foods such as Whole Foods Market. It is no wonder that the organic food movement has made its way into the beer brewing world. Based out of Portland, Maine, Peak Organic is brewing beers using local and organic ingredients from the Northeast. I had the pleasure of sampling their Simcoe Spring Ale, which is a pale ale brewed using Simcoe hops. The Simcoe hops creates piney, and bitter hops notes which make this beer taste almost like an IPA. The bitterness of the Simcoe hops does not overpower the malt, but the hops does have a more prevalent flavor profile than the malt.  The Simcoe Spring Ale is a beer you should try if you like hoppy beers. With an ABV of 5.4%, the Simcoe Spring Ale is a great beer to drink that will not knock you down. The Simcoe Spring Ale is the perfect beer to drink with anything off the grill such as grilled chicken or fish. Peak Organic is definitely a brewing company that I can fully support. They are a local New England brewery that is trying to brew quality beers using the best ingredients available. If you like supporting local breweries here in New England, please give Peak Organic a try. I hope you enjoy their beer as much as I did. 

Rose's Luxury

Located at 717  8th St SE, Capitol Hill, Rose's Luxury is one of the best restaurants I have been to in Washington D.C. Rose's Luxury has an ever-changing menu that feature small plates and a few family style shared dishes. If you want to make a reservation you are out of luck. Rose's Luxury does not take reservations so I suggest getting there early to be able to have a table. When I went to Rose's Luxury, my family and I ordered a bunch of delicious small plates to share, and for our main dish we ordered the smoked brisket which came with toast, horseradish sauce, and a fresh coleslaw. To start there was house-made brioche with whipped butter which was spot on. There is nothing like homemade bread in my opinion. For our small plates we started with the pork sausage with habanero, and lychee salad. This dish we had to stir all the ingredients in the serving bowl first to let the flavors blend together. The combination of the sweet lychee, the creamy dressing, the pork, and the spicy habanero was divine. There was grilled asparagus with pineapple aioli, fried jalapeno, and chive oil which was out of this world. There is something magical when you grill asparagus versus boiling or steaming them. The asparagus takes on the taste of the grill and the natural sugars come out making the asparagus like candy. We sampled their interpretation of jerk chicken which came with pickled peach raita, and green mango salad. The jerk chicken was not too spicy and the spiciness was offset by the pickled peach raita and the green mango salad. Our final small plate was the masa fried squid with avocado, lime and radish which was absolutely delicious. The fried calamari were not chewy and were fried to perfection. The lime and radish provided a much needed contrast in flavor to the fried calamari and the rich avocado. The smoked brisket was fantastic. The horseradish sauce and the vinegary coleslaw provided the needed contrast to the rich, fatty brisket. The plating of each dish was spectacular and looked as good as it tasted. The wait staff was top notch as well which in fine dining restaurants can be stuffy. They were extremely amiable which is what you expect from a wait staff. They did not hover over us and let us enjoy our meal.  The casual atmosphere at Rose's Luxury is quite refreshing and you don't feel like you are paying for the ambiance. Instead, you feel like you are paying for the food and drink which is nice. If you live or visit the Washington D.C. area, I implore you to try Rose's Luxury. It is a top notch restaurant that I guarantee you will fall in love with after your first bite of food.

Smith & Forge Hard Cider

Within the past five years there has been a steady stream of hard ciders being introduced into the drink market. Some of the ciders that I have sampled include Harpoon, Angry Orchard, Magners, and Woodchuck. Now the Miller Brewing Company has come out with its own hard cider called Smith & Forge Hard Cider. Smith & Forge has a very interesting ad campaign claiming to be made strong. Quite frankly I think that their ad campaign is a utter failure. I think its a failure because Smith & Forge is trying to claim that men can drink this hard apple cider because its made strong versus others. They are perpetuating the feminine connotations of someone who drinks hard cider over beer, wine or hard liquor. Men are going to drink whatever they want so I think Smith & Forge should worry about if their cider tastes good or not. As for the overall taste and profile of the hard cider, Smith & Forge leaves a lot to be desired. It is cloyingly sweet and does not have the flavor profile like other ciders on the market such as Woodchuk and Harpoon Hard Cider. It kind of tastes like if they brewed the cider by mixing it with Miller Lite. With a ABV of 6%, Smith & Forge will give you a pretty good buzz once you have drank two or three. However, I would not drink more than one of these if I had the choice. There is a fantastic influx of hard ciders into the market these days. Smith & Forge is trying to join this influx, but in all honesty is not the best product on the market.

Anna's Taqueria

Anna's Taqueria makes my favorite burrito in Boston. With six locations in the Greater Boston area, Anna's Taqueria is the place for tacos, super sized burritos, quesadillas, and other Mexican favorites. It is a favorite of hungry college kids and those looking for burrito perfection. Anna's offers a plethora of filling options such as grilled steak and chicken, chile verde, lengua(slow cooked beef tongue), rice and beans, al pastor, and carnitas. Alongside a plethora of flavorful fillings, Anna's offers extremely fresh and flavorful add-ons. Their guacamole is always fresh and plentiful. While their salsas are bright, fresh, spicy, and full with flavor. Anna's knows that fresh and flavorful ingredients are the only way to make truly delicious cuisine.Those that are frequent customers know to get the super burrito for maximum burrito enjoyment. If you order the super burrito, you get to fill a 12 inch tortilla with your filling of choice, rice, beans, salsa, cheese, and any add-on of your choosing. I am a creature of habit when it comes to my burrito. I usually order the lengua, which is slow cooked beef tongue. If you are grossed out by eating the tongue of a cow you should actually try it to form your own opinion. When you slow cook the tongue for hours, the tongue becomes extremely tender and tastes extremely beefy. It becomes like pot roast and you would not be able to tell it was tongue to begin with. I add on black beans, rice, lettuce, pico de gallo, guacamole, and their spicy salsa verde. The salsa verde at Anna's is called salsa ardiente and it is very spicy. If you like your food to have a kick, I would recommend asking for the salsa verde on your burrito or anything you order from Anna's. Besides their super burritos, Anna's makes fantastic tacos and quesadillas. There is really nothing that I would not order at Anna's. Whatever you order, I guarantee you and your stomach will be satisfied with it. For the best burrito experience in Boston, stop by Anna's Taqueria for your burrito needs.

Jack's Abby: Mass Rising Double IPL

This is the first time I have ever heard of and tasted an IPL. Many beer aficionados know of the IPA, but the IPL is something that I have never seen before. Jack's Abby Brewing based out of Framingham, Massachusetts, has created the Mass Rising Double IPL. If you think that the IPL is going to taste similar to an IPA you would be wrong. The Mass Rising Double IPL has a unique hops flavor that does not taste anything like an IPA. Jack's Abby introduces hops throughout the brewing process along with dry hopping to create a unique lager that is bitter with hops and has the malty sweetness of a lager. Founded in 2011, Jack's Abby has already won several awards including a gold medal for their Framinghammer Baltic-style Porter at the 2014 World Beer Cup. Besides the Mass Rising IPL, Jack's Abby brews a variety of beers that are sure to please any beer aficionado. If you live outside of Eastern New England, you may not be able to find Jack's Abby at your local bar or liquor store. If you do live in Eastern New England, please look for offerings by Jack's Abby. Happy drinking!

Drinktime: Magic Hat Pistil

Magic Hat is one of my favorite brewing companies in the country. They brew incredibly creative beers from their headquarters in Burlington, Vermont, that push the envelope in the beer world here in the United States. While their year round offerings Circus Boy and #9 are solid beers, their seasonal offerings are where Magic Hat makes its noise in the beer market. One of their creative seasonal offerings is their Pistil Spring Ale. Pistil is Magic Hat's spring ale that is brewed with dandelion leaves. Pistil is the perfect spring or summertime beer that is refreshing, light, slightly floral, and has just enough carbonation to quench any thirst. If you are worried about drinking a beer brewed with dandelion leaves, do not worry. Pistil does have a sweet aroma from the dandelion leaves, but the dandelion leaves do not overpower the overall taste of the beer. The dandelion leaves compliment the hops in the beer to create an extremely drinkable beer. With an ABV of 4.5%, Pistil is a beer that you can enjoy without being knocked down by it like heavy beers. This spring, be sure to try Magic Hat Pistil to quench your thirst.

Harry's Restaurant

Harry's Restaurant, located on Route 9 westbound in Westborough, Ma,  might be one of my favorite diners in New England. They have all the diner staples such as breakfast all day, burgers, sandwiches, salads, killer onion rings, and diner comfort food classics. What sets Harry's apart from other local diners is their fresh New England seafood offerings. Their claim to fame is their fried clams which can be ordered in strips or whole bellies. If you are not a fan of fried clams, try their fish and chips platter which is always fresh and delicious. Besides fried New England seafood, Harry's offers baked and broiled seafood which is just as delicious. Another way in which Harry's sets itself apart from other diners around the Metrowest Boston area is that it is open late, which is great for those looking for a great meal beyond nine at night. Harry's has a fantastic diner atmosphere, a friendly wait staff, and is a perfect dining option for families. I have been frequenting Harry's for most of my life and I have never had a bad experience while dining at Harry's. For a quality diner dining experience, give Harry's a try and I am sure you will love it.

Noodle Kugel

Ask any Jewish person if their mother or grandmother makes the best noodle kugel they will most likely say they do. Its a dish that many Jews grow up eating and loving. The most prevalent version of kugel is a sweet version made with cooked egg noodles, a cheese mixture, and custard which is baked. There are other savory versions made out of broccoli, cauliflower, and potato for example. This recipe however is the sweet variety.

Ingredients:

Noodle Mixture:
12 oz medium egg noodles cooked and drained
6 tablespoons of melted butter
1 3/4 pounds cottage cheese
1 cup sour cream
3 tablespoons sugar

Custard:
4 large eggs
1/2 cup sugar
1 3/4 cup whole milk (no reduced fat milk please)
1/2 teaspoon vanilla extract
1 teaspoon salt

Topping:
2 cup cornflakes slightly crushed (or Special K, you can use more than 2 cups if you wish)
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons melted butter

Method:
Melt the butter into a 3 quart rectangular casserole. To the cooked noodles add the melted butter, cottage cheese, sour cream, 3 tablespoons sugar, and 1 teaspoon salt in a mixing bowl. Place the noodle mixture into the casserole. Beat the eggs in a medium mixing bowl. Next, add 1/2 cup sugar, milk and vanilla. Pour over the noodles. Refrigerate overnight. The next day, sprinkle lightly with cinnamon and sugar and bake in a 350°F oven for 25 minutes. Add the topping and bake for an additional 50 minutes.

Empanadas

Empanadas are filled pastries that can be found throughout Latin America, Spain, and Portugal. They can be either baked or fried. The fillings of empanadas vary from country to country. Some are sweet with cheese, and fruit. Others feature savory fillings such as seasoned ground beef, mushroom and cheese, or seasoned chicken. You can really make Empanadas with whatever filling you like really. The dough however cannot be manipulated and changed. I filled these empanadas with cheese, chorizo, and mushrooms.

Ingredients:

Dough:
3 cups all purpose flour
1 1/2 sticks of butter
1 egg
1/4 teaspoon salt
5 tablespoons cold water

Filling:
chopped mushrooms
two chorizo sausages diced
one medium onion diced
1/3 cup diced celery
1/3 cup diced bell pepper
2 cloves of garlic minced
tablespoon chopped parsley
1 teaspoon dried basil
1 teaspoon dried oregano
fresh ground black pepper
sliced american cheese
canola oil

Method:
Filling:
In a large frying pan, heat two tablespoons of canola oil over medium heat. When the oil begins to the shimmer in the pan add the diced onion. Saute the onions for 3 minutes. Next add the diced celery and bell pepper and cook for another 3 minutes. Add the diced chorizo and cook for another 3 minutes. Then add the chopped mushrooms, dried basil, dried oregano, and parsley. Cook for 6 minutes while stirring occasionally. Season with black pepper and salt if needed. Cool the filling completely before filling the empanadas.

Dough:
In a food processor, combine the flour and salt. Pulse a few times to combine. Next, add the egg, butter, and cold water. Pulse until the dough comes together and becomes clumpy. Place the dough into a medium mixing bowl, and form into a ball. Refrigerate for 30 minutes. After 30 minutes, the dough is ready to use. On a floured work space, roll out the dough so it forms a thin sheet of dough. Cut the dough out into round disks. Place a piece of cheese in the middle of the disk, and then place a spoonful of filling on top of the cheese. Fold the dough over the filling and crimp the dough to create a seal. To help seal the dough use an egg wash. When you have made as many empanadas as you can, spray a aluminium foil lined baking tray with non stick spray. Place the empanadas on the baking tray and make sure that there is enough space in between each empanada. Brush the top of each empanada with egg wash to enhance browning. Bake the empanadas in a 375°F oven for 28 minutes or until golden brown.