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Art and Soul – Washington D.C.

Published

on August 24, 2010

in Media Event (this meal was free), Restaurant Review, Southern and Washington D.C.

. 12 Comments

Earlier this month, I traveled to our nation’s capital on a culinary press trip courtesy of Destination D.C. and Foodbuzz. Joining me were two other Foodbuzz publishers (Olga of Mango Tomato and Joseph of Gastronomer’s Guide), as well as five veteran food and travel writers from across the country. Our weekend in D.C. took us to some of the city’s most talked about restaurants, and also included a few stops off the beaten path. It was a food tour of a lifetime, and let me tell you, D.C. is delicious. There truly is no better way to explore a city than by breaking bread all across town.

Our excursion began at the Liaison Hotel on Capitol Hill, which served as our group’s swanky home base for the duration of the trip. After checking in and unpacking a bit, it was time to head downstairs to Art and Soul for dinner.

Chef and co-owner Art Smith arrived in D.C. following the success of his restaurant Table Fifty-Two in Chicago and a decade-long stint as Oprah Winfrey’s personal chef. Although he is not a full-time Washingtonian, he spends a few weeks here each month making sure that all is perfect at Art and Soul. We were very fortunate to have him join us for cocktails and dinner.

The restaurant’s menu is a blend of Chef Smith’s Southern cooking heritage and the Atlantic region’s finest ingredients. Before sitting down for a full-on feast, we indulged in a parade of small bites. My favorite of the bunch was the mini smoked salmon hoecakes. According to the menu, hoecakes are “cornmeal flatbreads traditionally cooked after a hard day’s work.” Topped with house-cured salmon, caviar, dill crème fraiche, and caper berries, the hoecakes’ flavors were familiar and immensely satisfying.

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Frank Stitt’s Creamy Grits

Published

Gastronomer

on January 7, 2010

in Recipe, Southern and Vegetarian

. 15 Comments

Trips down to Alabama always seem to inspire me to prepare Southern comfort foods upon my return. The last time I traveled to Birmingham, I came home with a killer hankering for old fashioned cornbread. This time around, I had creamy grits on the brain. Fortunately, I received a package of yellow stone-ground grits in my Christmas stocking! McEwen & Sons of Wilsonville manufacture The Astronomer’s mother’s favorite variety; their wares are available for purchase online.

I turned to Frank Stitt’s Southern Table for a proper grits recipe. The grits served at his temple of haute Southern cuisine, Highlands Bar & Grill, are creamy, impeccably seasoned, and pair well everything from shrimp to venison. For me, a sprinkling of freshly grated Parmigiano-Reggiano was all that was required for some serious satisfaction.

4 cups water, preferably spring water
1 1/2 teaspoons Kosher salt
1 cup yellow stone-ground grits
2 tablespoons unsalted butter, or a little more if desired, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese, plus more if desired
Kosher salt and freshly ground white pepper
Hot sauce, such as Tabasco or Cholula

In a medium saucepan, bring the water to a boil. Add the salt, then whisk in the grits in a slow, steady stream, whisking constantly to prevent clumps and thoroughly mix in the grits. Bring to a boil whisking, then turn the heat down to low and summer for 45 minutes to 1 hour, stirring occasionally with a wooden spoon until the grits are thickened and tender.

Add the butter and Parmigiano, stirring to combine, and add the salt, white pepper, and hot sauce to taste. Taste and add more butter, cheese, and/or salt if desired. Serve immediately.

Makes 4 servings.

Waffle House – Anniston

Published

Gastronomer

on January 6, 2010

in Birmingham, Breakfast / Brunch, Chain / Multiple Locations, Restaurant Review and Southern

. 12 Comments

The Astronomer and I spent a lovely week down in Alabama during the recent holidays. Aside from baking twelve-layer cakes and sipping liquid nitrogen milkshakes, we also ventured east of Birmingham on an overnight bike trip with the entire family. Although we had planned to ride thirty miles along the Chief Ladiga Trail, twelve ended up being more than enough with temperatures barely in the forties. Before departing for home the following morning, we hit up Waffle House for a hearty Southern breakfast.

Waffle House has been a beloved icon of the South for the past 51 years. There are more than 1,500 locations in 25 states. Each branch of Waffle House is open 24 hours a day and 365 days a year.

Almost every one of Waffle House’s outlets is outfitted with a jukebox that plays 45 rpm singles. At this location, the entire first column of selections and much of the second had songs about Waffle House and its food. Amazing.

Waffle House fancies itself as a sit-down restaurant that is as fast and efficient as a drive-thru. According to the company’s website, “all food is prepared fresh, cooked to order, and served on real china in a kitchen that is out front and in full view.” The Astronomer tries not to watch the ladies behind the counter because their sanitary practices aren’t always pristine. I love how Waffle House refers to its plates as “real china.”

I ordered a single waffle with a side of bacon and was pleased with my selection. The waffle was expertly made—crisp, golden, slightly sweet, and moist where it counted. A canister filled with maple-flavored high-fructose corn syrup was available for drenching, but I preferred to eat it au naturale. Buttermilk waffles were also on offer, but according to The Astronomer’s mother and sister who ordered them, the regular ones were far superior.

The three thin strips of bacon that arrived alongside my waffle were fried to a flattened crisp. Each bite resulted in a snappy, porky shard.

The Astronomer ordered his standby—a double waffle, straight up. Small plastic containers of Pride “buttery” spread accompanied each one. Whereas the texture of my waffle was firm yet moist, The Astronomer’s was mostly limp. During The Astronomer’s past two visits to Waffle House, his waffles have been undercooked. It’s a shame that inconsistency plagues such a charming establishment.

To round out our breakfast of champions, The Astronomer and I shared a warm bowl of grits. Its creamy consistency, slightly coarse texture, and mild flavor was an ideal complement to my waffles and bacon. A pat of real butter would’ve made it even better.

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Waffle House
1530 Quintard Avenue
Anniston, AL 36201
Phone: 256-237-8961