VittlesVamp

New England On A Plate

The Woodward is an odd spot. Located in a new boutique hotel nearby Boston's Faneuil Hall and within spitting distance from a homeless shelter, I didn't have high hopes.

Walking into the downstairs bar, filled with gobs of twenty-somethings drinking vodka cocktails, I was almost ready to turn around.

One sight of the main dining room, a hodgepodge of sleek modern design meets colonial tavern, and I was thinking that we might just order appetizers and skidaddle.

Then the menu arrived. Now this was intriguing: Crisp Local Pork Belly with Pickled Rhubarb and Spring Onions. Mushroom Toast with Taleggio Cheese and Roasted Garlic. Chilled Crab with Cantaloupe, Clementine and Cucumber.

And, to top it off, the price was going to gentler than expected -- Everything on the menu was meant for two.

Then I saw it: Seared Scallops with Lobster, Corn and Bacon Hash.

Maybe we would stay after all.

Pictured above, the dish was a rapturous treat. Each and every bite tasted like summertime on my tongue. Summertime at the beach. Summertime at the Cape Cod of my dinner dreams.

I was still smiling as we tumbled into a taxi and drove off towards our next evening stop in Beantown. And, if I didn't know any better, I could have sworn I smelled a bit of briny sea air as I settled into the backseat.

DC's POV - Bizarre Bar Behavior

I expect a lot of things when I go out in our nation's capitol. Bizarre snobbery in the afternoon isn't one of them. Yet, there I was last week standing in the W Hotel's lobby at 2pm, waiting almost 10 minutes before the downstairs hostess at the hotel's POV Lounge was able to invite me into an elevator to go upstairs for my reserved table at the rooftop bar/cafe.

OK. Maybe it was a small space and they need to have some guests leave before others could arrive?

Hmmm...One step onto the lounge terrace and it was clear that there were several tables available. Besides, 2pm on a Friday isn't exactly prime time.

Waiting for my drinking and nibbling companion, I started to peruse the menu. The waitress approached and I asked if I could have a glass of wine.

The answer: No. Could I have an Old-Fashioned? Again, no.

What in the world was going on?!?!

The answer: DC Restaurant Week.

Apparently, the POV Lounge's staff had decided that guests could only order their pre-set Restaurant Week lunch menu, which included a small selection of "first course" vodka and rum cocktails. They may have handed me a regular menu alongside the Restaurant Week bill of fare, but nothing from its pages or the bar list would be available and no substitutions could be made.

What?!?!

My compadre Clio arrived and was stunned by the news. She had made the reservation a week ago on OpenTable and there was no mention made about these restrictions. No one had called her to confirm with a heads-up. Even the hostess downstairs had been remiss in letting us know about the menu constraints.

The POV's view may have been breathtaking. but neither one of us wanted to order a full three course lunch. In addition, we weren't inclined to pay for cocktails we didn't want to drink. (And, c'mon, can a list of cocktails serve as the only first course offerings on a menu? I love a libation, but this was a little outlandish.)

Harumph!!!

Within seconds we were on the elevator hitting the down button. About to exit onto 15th Street, a manager ran after us to submit apologies and his card.

Nice touch, but we still ambled over to the Willard Hotel next door for the drink of our choice and a bite or two at the illustrious Round Robin Bar.

And you know what? With all of the Round Robin's celebrated history of serving up drinks to powerful politicos and literary greats like Walt Whitman and Mark Twain, there was nary a bit of snobbery in the place.

View-shmew. Get me another Old-Fashioned!

Pasta Porn

It's a grey rainy Sunday. The kind of summer Sunday that makes tucking into a plate of piping hot Linguine con le Vongole sound like a fine plan.

With no clams in sight though, tonight I'm preparing a simple, warming bowl of Spaghetti Marinara for dinner. Sprinkle a bit of fresh Parmesan on top and I'll be a happy camper parked in front of my TV waiting on the next episode of "Mad Men."

But thinking on pasta made me daydream about an indulgent carb-loving brunch I enjoyed with Mama Vamp a few weeks back at Philadelphia's Italian powerhouse Amis. Oh, Amis! (What is it about that place that I can't resist visiting each and every time I'm in Philly?)

So, quite predictably, I thought it was about time to trot out a couple photos from that fantastic meal...A snapshot of Rigatoni with Lamb Ragu, Peas and Mint is above. A picture of the restaurant's Spring Onion Lasagna with Stracciatella is below.

Words are kind of unnecessary. Wouldn't you agree?

No surprise: Amis' Chef Jeff Michaud won the 2010 James Beard Award for Best Chef, Mid-Atlantic.

Guessing the Beard judges are hardcore pasta fanatics too!

Tabla Withstands The Test Of Time

No, it's not my birthday. However, it recently was my pal Leah's birthday and I decided to take her to one of my standby favorite places in the city - Tabla, a marvelous spot for creative Indian-American cuisine.

One of Danny Meyers' dining establishments, I knew we could count on terrific service. I also knew the colorful and inviting room would still feature a stunning mosaic, oversized windows overlooking Madison Square Park and a bustling, almost sensual energy that would welcome us with open arms.

What I didn't know was how we'd feel about the food. A few months back the restaurant decided to merge its two menus, combining Chef Floyd Cardoz's bright, yet comforting selections from the casual Tabla Bread Bar downstairs with the more sophisticated fare offered in Tabla's formal dining room upstairs. I was a bit cautious. Would it prove to be a genius move? Or would they have "edited" out all of the winner dishes?

Thankfully, my concerns were completely unwarranted.

Tabla delivered on all fronts, from the addictive Goan Guacamole with crisp Lotus Chips to moist Chicken Tikka with Watercress and Red Onion Salad to piping hot Rosemary Naan and vibrant chutneys and dipping sauces aplenty. Even the Tahitian Vanilla Bean Kulfi was a cool, smooth, silky delight, arriving properly with a birthday candle atop.

In a city that is always changing, its nice to know that some things remain true and constant. I can say quite happily, that the food at Tabla is among them.

Now, mind you, Chef Cardoz, I would appreciate a seasonal shake-up of the menu from time to time, and I still want to hear about the specials on the menu too. I know if they're coming from your kitchen, they are sure to be special specials indeed.

Hmm...Maybe I need to go back to Tabla for my birthday too!