FOOD: Beat the Heat by Dining at La Caraqueña

Raul Claros provides the evening's entertainment on the congas.

By ILENE SMITH
Falls Church Times Staff

July 30, 2010

Ok, so the heat is on…..summer is in full swing.  If you find yourself reading this, and you haven’t been to the hottest South American restaurant this side of Caracas, make your reservation soon to experience the hoopla for yourself.  The Washingtonian, Washington Post, Examiner and Guy Fieri from the Food Network channel can’t all be wrong.  And don’t let  its location in the Stratford Motor Lodge scare you away……remember the  old adage “don’t judge a book by its cover”…..rest assured, La  Caraqueña is not your standard motel diner experience !

Just three years in business, La Caraqueña’s chef and owner, Raul Claros, has been cooking up the most sumptuous Pan Latin food without big city prices. Born in Venezuela, Claros moved to Bolivia and began his passion for cooking at a very young age helping mom in the kitchen.  When he turned 17, Claros made “the big move to the USA to check it out.”  While working in restaurants perfecting his skills, he saw a “for lease” sign in front of the Stratford Inn. Taking a leap of faith, Claros made Falls Church City home to La Caraqueña, simultaneously fulfilling a life-long dream: owning a restaurant where he can serve patrons as if they were guests in his home.  Many of his recipes, especially the sauces, are old family recipes from his mother and “abuelita” – grandmother.

Hand-held meat pies are common in almost every culture, but the nuances of this mainstay snack can make all the difference.  Salteñas are Latin America’s entry in the hand held meat pie derby.  I didn’t realize how much I had been craving La Caraqueña’s salteñas until I recently traveled to Lithuania.   Looking to satisfy my craving in Vilnius, I ordered the closest thing I could find, a cepelini – a hand-held meat pie that is the staple dish of Lithuania. Although the cepelini was delicious, upon returning home, I scurried back to La Caraqueña to see if all the fame had changed this highly touted Falls Church City restaurant. I also wanted to conduct an admittedly unscientific and biased meat pie taste test separated by weeks of travel and thousands of miles of ocean. And the winner is…well, I’ll reveal that at the end of this review.

Sopa de Frijoles

To my delight, La Caraqueña was even better than I remembered, with faster, more attentive service.  I began my meal with the yuca frita with homemade salsa amarilla and pico de gallo.  This dish is heavy on flavor, but light on the appetite, and great way to begin your dining experience.  The yuca is sliced fresh before frying and thus crispy on the outside but tender on the inside.  Salsa amarilla literally means “yellow sauce” and is one of those secret recipes from Claros’ “abuelita”, made in some variant with hard‐boiled eggs blended with madeira wine, oil, and mustard.  My friend ordered the plátanos fritos and raved about them almost as much as I did the yuca frita.  The plátanos fritos are fried sweet plantains served with Latin white cheese and pico de gallo. The salteña was up next and it couldn’t have been more succulent.  I now understand why these tasty meat turnovers are eaten as a mid day snacks in South America on a daily basis.  My husband lived in South America for three years and agrees that he is hard pressed to find a better salteña than right here in the center of Falls Church City. For an extra kick, you can always add the green condiment sauce- jalapeños, cilantro and onions-to any item on the menu.  Even though it’s counterintuitive, a great way to stay cool is to eat hot chili peppers.  Most chili peppers have a natural substance called Capsaicin, which can actually lower your body temperature.  So bring on the heat, to add a chill.

After giving my tongue a few minutes to recuperate, I moved on to the arepas, which come in a dozen assorted varieties.  The carne mechada, one of the most popular, is a slow cooked, savory beef recipe that is unique and brings out the flavor of authentic Venezuelan cuisine.  No wonder it’s the most popular on the menu!  I had the Dominó – black beans smothered with shredded white cheese. You have your choice of either grilling or frying these delectable corn cakes. 

Polla La Caraquena

If soup floats your boat, then the sopa de frijoles is a wonderful thick Latin style bean soup that is accentuated by Spanish sausage and complemented with chunks of white Latin cheese and a heaping handful of fresh cilantro on top.  Pureed until smooth, the distinct flavor is drawn from the Spanish sausage.  For our dinner entrees we ordered both the Pollo La Caraqueña and Pollo a la Plancha, which were attractively presented on the plate and tasted even better than they looked. Pollo La Caraqueña is chicken baked Latin style- with beans and rice.  It tasted just as a classic dish should taste, oven-fresh and flavorful.  The Pollo La Caraqueña is a seasoned grilled chicken breast with another one of Raul’s secret sauces- homemade lemon caper – drizzled on top. We also tried the Lemon fish and Ocean mix and the general consensus was to steer towards the chicken and beef since they are cooked to as close as perfection as you can get. 

During a previous Friday night visit with friends, Raul was quite the host with a versatile repertoire of dining and entertainment.  After finishing our meal, while considering our entertainment options for the evening, it literally unfolded right before us. Before my plate was cleared from the table, I realized I had a pair of maracas in my hand and my husband was pounding away on the bongos.   Raul had positioned himself at the helm of the congas and the three of us suddenly had quite a little impromptu “concert” brewing.   Bongos and congas are very popular in Latin and Salsa music, which brings me to the last segment of the evening – Salsa dancing!!!  With the music grooving, soon the entire room was up and Salsa dancing like we were all good friends.  Raul’s on-the-spot Salsa lessons were a welcome added bonus.

If you have any room left for dessert, do not miss the cuatro leches or otherwise known as “four milks” cake.  If you thought the traditional Latin American tres leches cake was fabulous, the Cuatro leches take your taste buds to the next level. I am not a dessert aficionada but Wow!  This extremely moist, but not soggy, vanilla sponge cake, made with four milks, and slathered with sweet caramel sauce is…..well…. ¿Cómo se dice – “Perfeccion”?

Yes, La Caraqueña offers the 5 star experience – reasonably priced authentic Latin American food in a homey environment, with music, Latin culture and dancing perhaps included- how can you top that for an evening out in Falls Church City?

And by the way, the winner is…well let’s just say…! Viva la salteña!

Summing it up:   A-

Recommend:  salteñas – a must have, arepas- carne mechada, yuca frita, sopa de mani or sopa de frijoles and cuatro leches cake

Vegetarian:  a few items

Sound level: 68 decibels/ conversation is easy

Beverages:  full bar

Price Range:  Appetizers $4-$9, entrees $14-$20

Extras:  reservations accepted, although not necessary, credit cards, large parking lot, kid-friendly, disabled access, Zagat rated, outdoor seating

Serving:  Lunch and dinner (M, W, Th, F) 12pm -10 pm; Sat- 11am -10pm; Sun- 11am -9pm; closed on Tuesday

Located at 300 West Broad Street, Falls Church City

 http://www.lacaraquena.com/

FOOD: A Treat for Dad

By ILENE SMITH
Falls Church Times Staff

June 18, 2010

Ok, so a ticket to a Strasburg Nat’s game is as scarce as a hair on …well, dad’s head.   If you can’t take Dad out to the ballpark to catch the Nat’s game on Father’s Day, why not try an inexpensive “cool” treat?   Here are some places to take dear old Dad and satisfy his frozen dessert palate.

* * * * * * * *

Mike’s Deli at Lazy Sundae is conveniently located in the heart of Falls Church City.  Lazy Sundae has been whipping up homemade ice cream on location with the freshest ingredients since 1996. Rich, creamy and scrumptious come to mind after devouring a cup of tropical chocolate (chocolate, rum, banana and coconut chips), or go for the gusto with Vanilla Malt Crunch (homemade vanilla with malt crunch).  Chill with Dad and let him choose from one of the largest selections of ice cream flavors on the East coast. Here’s the “scoop”:  http://www.mikesdeliatlazysundae.com/lazysundae.html   Believe it or not, if you don’t find what you want on the menu call ahead and have custom made ice cream ready for Dad.  Instead of giving him another tie or set of golf balls for Father’s Day, take Dad out for a refreshing Sunday frozen treat at Lazy Sundae. The W&OD Trail is a short jaunt across the street – grab your cone or dish of ice cream and a picnic bench on the scenic trail and watch the joggers and bikers whizz by.

Also situated in downtown Falls Church City is Stacey’s Coffee Parlor.  Stacey’s has been offering Falls Church City residents a quaint community gathering place since 2004, with a Seattle Coffee House feel.  Serving Moxley’s home made, hand dipped ice cream, Stacey’s has become a neighborhood mainstay ice cream stop. Moxley’s uses only the finest ingredients from all over the world, including Callebaut chocolate and Madagascar vanilla extract.   Moxley’s, now owned by Gifford’s Ice Cream and Candy Co, has been pampering “elite” clientele since 1938. Dwight D. Eisenhower, Jacqueline Kennedy, and Goldie Hawn have been among the disparate patrons of Gifford’s Ice Cream Parlor in Washington DC.  For a funky and frosty Father’s Day treat take Dad to Stacey’s Coffee Parlor and enjoy a cold, creamy sweet ending. Here’s the fine print: http://www.stacyscoffeeshop.com/

Located a few miles east of Falls Church City, in the Clarendon neighborhood, sits the newly opened Northside Social.   Frozen desserts are now part of the food revolution that aims to make our foods more organic and sustainable.  Northside Social parlays this movement into reality by turning local and seasonal ingredients into fantastic flavors to bring you the best home-made, organic ice cream.  In order to create this “artisan” ice cream, Northside Social’s pastry chef Rob Valencia begins the process with organic milk from Trickling Springs in Pennsylvania – known for its happy cows that get all the grass and sunshine they want, with no synthetic hormones.  Then he blends local farmer’s market ingredients into the creative concoctions.  Stop by the newly designed walk-up window and order a Root Beer Float (vanilla infused with root beer) or treat Dad to a fresh blueberry or chocolate/spearmint cone.   Remember, the ice cream flavors at Northside Social change daily to maintain the freshness of the ingredients purchased.  Skeptical? Stop by and taste for yourself.  Disappointment is not on the menu: http://www.northsidesocialarlington.com/  Oh, and by the way, for those needing further enticement: on Father’s Day Mr. Valencia and crew revealed they are offering classic, yet sensational Key Lime Pie and for the adventurous, there is chocolate bacon ice cream.  When does the bad part start?

Or take a hop, skip and a jump down to The Dairy Godmother in the Del Ray neighborhood of Alexandria -  http://www.thedairygodmother.com/

The Dairy Godmother specializes in Wisconsin-style frozen custard. This unique regional treat from Wisconsin is made with egg yolks, in addition to the cream and sugar.  A process called “overrun” blends air into the custard and gives frozen custard its unique dense and creamy texture.  The Dairy Godmother offers classic chocolate and vanilla frozen custard with a daily special made from local, fresh ingredients, and all flavors are made daily in small batches. The owner, Liz Davis, a native of Waukesha, Wisconsin and graduate of the Culinary Institute of America in New York, opened the Dairy Godmother in June 2001. In addition to the frozen custard, offerings include almost every flavor of sorbet.  A big seller on Father’s Day is the frozen custard cake.  Call ahead to make pickup a breeze on Father’s Day.

 I recently went to Dairy Godmothers, aka DGs (not be confused with another establishment with a Q instead of the G) with a friend with impeccable credentials. In addition to being great company, she’s a native Wisconsinite, and knows a thing or two about frozen custard. And, the results are in……DGs can definitely hold its own against Wisconsin’s finest.  After we finished our custards, we walked to the side counter and struck up a conversation with Ms Davis, who was unassuming and gracious.  When asked if she was offering any Father’s Day specials she replied, “every middle aged man in America wants buttered pecan, so that’s our special for Father’s Day.”   Hard to argue with that. She also mentioned that President Obama made a pre-father’s day stop last year with his daughters.  The President told her that he was “buttering up” his girls for some good gifts on Father’s Day –imagine the steady stream of senators he’d bring through her door if dealing with Congress was that easy.   Which reminds me,  for our four legged customers, DGs has  puppy pops that come in pumpkin and banana flavors made with plain yogurt, since most dogs are lactose intolerant. 

Stop by and taste for yourself, but considered yourself forewarned, you will be back long before next year’s Father’s Day.

A few more places to indulge in a frozen Father’s Day treat are:

Frozen Dairy Bar and Boardwalk Pizza located at 6641 Arlington Boulevard, Falls Church http://fdbpizza.com/

Boccato Gelato and Espresso across from Whole Foods in Clarendon, situated at 2719 Wilson Boulevard, Arlington http://www.boccato.com/

Nielson’s Frozen Custard located at 144 Church Street NW, Vienna http://www.thecustardstore.com/Site/Welcome.html

Sinplicity Catering offering Washington DC’s first handcrafted Ice Creams and Sorbets.  Order online or come to the Falls Church City Farmer’s Market on June 26^th to watch a demo of ice cream being made, along with some free samples!! http://sinplicitycatering.com/

Believe It Or Not — Pizzeria Orso Is Open!

By GEORGE SOUTHERN
Falls Church Times Columnist

June 9, 2010

We said Chipotle’s would open first. We were wrong. After more than a year’s wait, the “In Crowd” flocked to Pizzeria Orso Tuesday evening to try out the newest, hottest gathering and watering spot in town.

Were these the same folks who otherwise would be hanging out at Argia’s or Clare and Don’s, or were they curiosity seekers? Were they City locals, or did they come from afar to sample a high-class pizza joint with a reputation (2 Amys and 2941 Restaurant) even before it opened?

Whatever, the place was generating exactly the buzz long hoped for at Pearson Square — a buzz that so far has been only a whisper at Creative Cauldron’s  little ArtSpace down the way, which, other than a dentist’s office, is the only other storefront open in the mega-complex.

Any readers who were among Tuesday’s “In Crowd” clientele are encouraged to record their impressions below.

Pizzeria Orso Chronology: Getting Close Enough to Taste It

By GEORGE SOUTHERN
Falls Church Times Columnist

May 25, 2010

Some people confuse the Falls Church Times online newspaper with a blog. To illustrate the difference, here are some actual blog entries from DonRockwell.com. The subject is Pizzeria Orso, and the blog documents readers’ expectations and long-suffering delays.

Following the blog entries is the latest news on Pizzeria Orso. To cut to the chase, they’ve announced it will open in June (yes – that’s June 2010).

DonRocks (posted 27 February 2008) — Edan Macquaid, long-time pizzaiolo at 2 Amys, is partnering with the owners of 2941 to open a pizzeria in downtown Falls Church. The name is to be determined, and the location is best kept off-the-record for now. This has been in the works for some time, and, at least on paper, has the potential to be one of the most exciting restaurants to open in 2008. Look for Macquaid back in action as a full partner, serving up wood-fired Neapolitan pizza – possibly with DOC status – antipasti, a full selection of beer and wine, possibly a liquor license, an exhibition kitchen, and seating at the bar. Not all details have been resolved, and I don’t wish to overstep my bounds, so this is all I feel comfortable saying for now. Congratulations to everyone involved, and we’ll see you soon.

Scott Johnston (posted 27 February 2008) — What is considered “Downtown Falls Church”? Do you mean old town (intersection of Rt. 7 and 29), do you mean closer to Seven Corners, or do you mean close to Tyson’s? Falls Church seems to spew in several directions.

DonRocks (posted 27 February 2008) — Old town.

Scott Johnston (posted 27 February 2008) — Gosh, do you think it will be better than the landmark Anthony’s? And Zpizza? Falls Church is moving up in the world! . . . All kidding aside, this is great news for everyone involved! I look forward to a opening date in the near future.

DonRocks (posted 12 August 2008) — Now that some of the details have been leaked, I’ll step in and add that the correct name is Pizzeria Orso, not Pizzeria Orzo.

danfishe (posted 21 August 2009) — Anyone know where this project stands?

goodeats (posted 04 December 2009) — A random drive-by showed a nicely-painted sign in the window, at the building marked 400 S. Maple Avenue. This is right “behind” (or to the right of?) the Elevation Burger plaza. I didn’t have a chance to peek inside.

DonRocks (posted 05 December 2009) — Edan, you told me it was Orso, no? Any idea when it’s going to open? Click here for the floor plan (which says Orzo).

pizza man (posted 05 December 2009) — Yeah, It’s Orso, and that’s the floor plan . . . (although I’ve never seen that version before.) *edit* actually, I’ve seen it before, just not the misspelled version. Gotta have somebody fix that. Hopefully construction will start soon.

pizza man (posted 09 March 2010) — Hi, We have a web page up, and a Facebook fan page . . . things are moving along. Check it out, if you want.

Ericandblueboy (posted 09 March 2010) — Finally great pizza in Virginia, and not too far from my house. Is this place going to be a romper room though?

LowellR (posted 09 March 2010) — As long as I can pick up a fabulous pizza and bring it to my house they can populate it with wall-to-wall pigs for all I care.

* * * *    * * * *    * * * *

OK, if you’ve read this far, clearly you are REALLY interested in Pizzeria Orso. Following are details from their latest press release:

The team behind 2941 Restaurant in Falls Church is launching their newest restaurant, Pizzeria Orso, in June.

The 117-seat restaurant, run by the husband/wife team of Edan and Thea MacQuaid, will specialize in traditional Neapolitan pizzas, a selection of antipasti, house-made salumi and traditional desserts.

Pizzeria Orso features a handmade, bell-shaped volcanic brick oven by Forno Napoletano, third generation oven builders in Naples, Italy.

True to traditional Neapolitan technique, the pizza dough at Pizzeria Orso will be naturally leavened, never refrigerated, and baked in the wood-burning oven at approximately 800°F for 90 seconds.

MacQuaid credits his Pietro Berto diving arm dough mixer as one of the keys to creating the unique dough at Pizzeria Orso. The Pietro Berto gently folds the dough rather than mixing it; he says it simulates the action of a person kneading the dough, not heating it as done in other dough mixers.

Edan MacQuaid, a trained pizzaiolo, has cooked at 2 Amys, Pizzeria Paradiso, and Red Rocks, all acclaimed pizza restaurants in Washington, DC. He was highlighted in the pizza book Pizza: A Slice of Heaven, by Ed Levine, as “the best pizza guy on the East Coast.”

MacQuaid said “I’m looking forward to making pizzas with the traditional tools and methods reflecting the best pizzas in Naples.”

Pizzeria Orso will offer Neapolitan pizzas such as the classic Margherita, with San Marzano tomatoes, Italian buffalo mozzarella and basil (Edan’s favorite); the Vera Orso topped with five Italian cheeses, and with fresh shaved white or black truffles (in season); and the Filepto (Thea’s favorite), a Margherita with sliced fresh cherry tomatoes instead of the San Marzano variety.

The other two traditional Neapolitan pizzas are the Marinara, with San Marzano tomatoes, sliced garlic, and dried Sicilian oregano and the Ripieno, a stuffed pizza similar to a calzone with ricotta and mozzarella cheeses, ground black pepper, grana, and a dollop of San Marzano tomato.

In addition to the traditional Neapolitan pizzas, Pizzeria Orso will offer antipasti options, such as oven baked eggplant parmesan; and Neapolitan fritture, such as potato crocche, a seasonal frito misto, arancini, and suppli a telefono, a smaller Roman fritter.

Pizzeria Orso’s wine and beverage program will be headed by Thea MacQuaid. Thea plans to create a wine list introducing exceptional, value-oriented Italian wines from Campagna and Sicily such as Grotta del Sole’s Gragnano, the Neapolitan fizzy red pizza wine, and San Marzano’s Negroamaro, as well as a number of craft beers, such as Session lager, and Good JuJu on draft.

Pizzeria Orso is located at 400 South Maple Street, Falls Church, VA. The restaurant will be open daily from 11 a.m. to 11 p.m.

FOOD: Summertime: When ‘Eating Out’ Lives up to Its Name

Clare and Don’s Beach Shack on Washington Street — one of 14 alfresco dining spots in or near the City featured below. (Photos by Ilene Smith)

By ILENE SMITH
Falls Church Times Staff

May 21, 2010

After a seemingly endless winter, it’s finally that time of year again.  The harbingers of summer abound, and outdoor seating is beginning to pop up at restaurants all over Falls Church City.

Alfresco, or “open air” dining, has recently taken an upscale turn worldwide. Europeans revel in their chic sidewalk cafes, garden terrace balconies, and lacy plant verandas.  No wonder romance and ambiance come to mind when one thinks of dining in France.

Fortunately, we don’t need to travel to Paris to dine alfresco, as eating outdoors is becoming quite the phenomenon in America.  A whole new culinary experience awaits the Falls Church City resident who opts for outdoor dining.

City landmark restaurants

Looking for classic American comfort food outdoors in a spacious and private enclave? Read more

FOOD: Konami Restaurant Not Just Another Sushi Spot

By ILENE SMITH
Falls Church Times Staff

May 7, 2010

Following in the footsteps of Jimmy Scarano, I will be supping, sipping and reviewing restaurants in the Falls Church City area. Although the City of Falls Church has many great places to eat, and will be my focus, on occasion I will venture a few steps outside the City and review restaurants that a Falls Church City resident might want to patronize.

My inaugural review is just such a place. I begin with Konami, a Japanese restaurant nestled in a small cove of trees, just off Leesburg Pike, 2 miles northwest of the city. When we recently moved to the area from Bangkok, Konami was recommended to us by friends who knew of our peripatetic palates. We were not disappointed. Looking at Konami from the outside, you might think this is just another sushi spot. However, once inside, you are immediately transported from the hustle and bustle of Leesburg Pike into a spacious, low-key setting with sleek and seductive ambience. Upon entering you are promptly greeted and seated by the friendly wait staff. Traditional Japanese restaurants usually require you to remove your shoes at the entrance. At Konami that tradition is not followed. However, Konami does have both western style and low traditional tables to offer an authentic dining experience.

Once seated, the menu has a large of variety of sushi as well as Japanese cuisine that includes Teriyaki, Tempura, Katsu, Udon and Soba noodles. Bon, the owner, is quite friendly and accommodating, as is the rest of his experienced crew; they will do their best to honor requests that are not on the menu. But don’t be shy, walk up to the sushi bar and ask for Bon.

We have eaten at Konami quite a few times with consistently fabulous meals and service. However, on this occasion I was dining with a friend whose mother is Japanese. We began our dining experience with a sushi roll appetizer that is the chef’s creation. A perfect blend of salmon, avocado, crab and cream cheese, teamed with a special sauce and smothered with roe, it was to die for.

For our main entree we ordered the dinner Bento Box. Bento, meaning single portion or home-packed meal in Japanese, is very common throughout Japan and parts of Asia. We chose the second Bento Box with shrimp, vegetable tempura, salmon teriyaki and California rolls for $15.95.

Even though Bento means single portion, there was more than enough for two. The salmon was fresh, the tempura light and not over-fried, and the shrimp were large and succulent. The two special dipping sauces were authentic and flavorful.

We ordered one of the special sushi rolls from the Special Rolls menu to complement our Bento Box, which I highly recommend, since they are unique and melt in your mouth. We chose the Nobita roll (8 sushi rolls instead of the usual portion of 6) for $14.95, consisting of cooked shrimp, carrot, masago, spicy sauce, topped with escolar, kiwi and mayonnaise balsamic.

As one glances at this list of ingredients, you might wonder how it works. Well, all I can say is it was an explosion of flavor. Although a little pricier than ordering from the sushi roll section on the regular menu ($5-$6), the Nobita roll was worth every penny.

Read more

FOOD:
The End of the Road

By JIMMY SCARANO
Falls Church Times Staff

April 16, 2010

This will be the last installment of my weekly food column for the Falls Church Times.  No more obsessive Farmers Market taste tests.  No more waxing poetic about the Eden Center.  No more bashing Pie-Tanza and Elevation Burger.  It’s all over.  I’m off to graduate school to begin the next chapter in my life.

To say that I’ll miss the Times is a gross understatement.  Food and writing are two passions of mine that I was able to indulge simultaneously with this gig, which also allowed me to work with some of the nicest, most down-to-earth people I’ve met—the Falls Church Times Staff.

Stan Fendley has backed me up no matter what I’ve written.  I’ve gotten words of encouragement and advice from Dave Witzel, Scott Taylor, Annette Hennessey, George Bromley, Gina Caceci, and Stephen Siegel on numerous occasions.  And Man About Town Columnist George Southern, well, he’s been about the best editor a writer could ever have—helping me along every step of the way with uncommon thoughtfulness.  I can’t imagine a more supportive group of people.

I hope you’ve enjoyed reading my columns as much as I’ve enjoyed writing them.  For the most part, I’ve avoided writing about the City’s most popular places, which I don’t see the point in reviewing.  Instead I’ve focused on lesser known ethnic places and foods available here that aren’t available elsewhere.   There are many places I didn’t get a chance to profile and many dishes I didn’t get a chance to try, but I had a blast exploring new restaurants, shopping at ethnic grocers, and expanding my horizons at the Farmers Market.

I’ll leave you with one last labor of love—a list of the “Top 10 Food-Related Things I’ll Miss the Most in and Around the City of Falls Church.”  It’s a long title for a list but I can’t think of a better name.  I’ve tried to cover all the bases, from markets to restaurants to places in the City and outside of it but not too far away.  At best I think it’s a useful tool for any City resident interested in getting the most of the unique food offerings around the Little City.  I call it a list of things I’ll miss, but from your perspective it’s really just my list of the “Top 10 Food-Related Things to Take Advantage of in and Around the City of Falls Church.”

If I mention a place that I’ve written a story about in the past then I’ve included a link to that story to give you some more information about it. If I mention a place that I didn’t get a chance to write a story about I’ve included the address in parentheses.  And if I don’t mention a place you think I should’ve mentioned, well, I’m sorry about that.  So here’s the list, beginning with the place I’ll miss the very most…

Top 10 Food-Related Things I’ll Miss the Most in and Around the City of Falls Church

The gateway to deliciousness.

1. The Eden Center- I’ve probably written more about this City gem than anything else.  The Eden Center is a food paradise with over 30 Vietnamese restaurants and bakeries that I’ve only scratched the surface of even though I’ve been there dozens of times.  I’ll miss Huong Viet—Eden’s oldest and most often crowded restaurant– the most.  Its spring rolls, smoky grilled meats, and gutsy lemongrass-centric stir fries are a terrific introduction to a great cuisine.  If you haven’t been to Eden you simply must go.  If you only go occasionally then you should go more often.  And if you just don’t feel like dealing with the notoriously bad parking at least head down to Present Restaurant in Falls Church to enjoy some just-as-good Vietnamese cooking– its the cuisine this area specializes in better than any other.
2. The Farmers Market- There are Farmers Markets everywhere.  But it’s going to be hard for me to find one better than the one the City is so blessed to have.  I’ll miss the tomatoes at Tree and Leaf and Potomac Vegetable Farms.  I’ll miss the glorious fruit at Toigo and Black Rock Orchard.  I’ll miss Mike Musachio’s sweet corn and spring peas.  Most of all, though, I’ll miss the market experience as a whole.  The hustle and bustle of a Saturday morning at the Farmers Market is invigorating. Read more

FOOD: Back to the Lebanese Butcher

By JIMMY SCARANO
Falls Church Times Staff

March 25, 2010

If you take the Eden Center out of the equation, I think the Lebanese Butcher is the city’s most intriguing restaurant.  Not only does it have a wide-ranging, extremely affordable menu of home-style food, but it also has a killer butcher shop and grocer right next door, which is owned by the same family and predates the restaurant.

Naturally, many of the locally raised halal meats and imported Lebanese goodies at the butcher make appearances on the menu at the small café.  It’s a unique set-up that ensures quality and affords diners the chance to stop by two fun places in one visit.  That’s the reason I took a few trips there last June and wrote a short piece about it for the Falls Church Times.

Now, generally after I write a review of a place it means the end of me going there for some time.  But I haven’t been able to get the Lebanese Butcher out of my head.  While I enjoyed the few items I tried off their menu—especially the garlic-laced chicken shawarma sandwich—I knew there were some special dishes I missed out on.  For months every time I drove by I thought about stopping in to try the aya maza, a 10 appetizer sampler for $19.95 meant to be split between two people.

The no-frills atmosphere at the Lebanese Butcher is part of its charm (staff photo by George Southern).

This week I caved, dragging my brother along with me on a mission to tackle the aya maza.  Not being a huge fan of Lebanese food to begin with, he was not thrilled about this mission.  I assured him that there would be good things on the plate. Read more

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