If you love local restaurants as much as I do, the thought of all the struggles they are facing (along with their employees) is heartbreaking. From the very beginning, I made a pledge. In addition to donating to charities for out-of-work restaurant staff (https://www.ramw.org/coronavirus-worker-relief-fund) I would get takeout at least once a week. I've stuck to that, trying to balance my choices so that the waistline didn't expand along the way. So far: Peter Chang's, Raaga, Mexicali Blues, Bethesda Bagels, Pupatella, Lebanese Taverna, Sweet Leaf, Oby Lee, Masala Express, Troy's Italian Kitchen, Silver Diner, Il Radicchio and two local Farmers' Markets. Up next, Bakeshop, Livin' the Pie Life and True Food Kitchen. Keep the faith, folks. If we all pitch in (and what a huge challenge -- having to eat food you don't prepare!) we can help these places out.
The popular grain bowl trend gets a twist with this Indian-inspired takeout bowl place. Same concept -- a base, greens, toppings, etc., but the options are mostly Indian inspired and the majority of offerings are vegetarian (although not vegan, given the heavy use of Ghee in cooking). My take is mixed. Some of the items were outstanding, some less so. I got the Lemon Tumeric Rice, which was delightful. Fresh and tangy, with a little bite, it was one of the best rice dishes I've ever tried. On top of this I got the Tofu/Cauliflower protein. It was half and half. The cauliflower was perfectly roasted, the roasted onions delightful, and the nuts were a beautiful added crunch. The tofu, however, was watery, and the green and red peppers well past prime. Next, I added sauteed spinach, which was incredibly bland, and the peanut sesame sauce, which was "okay" but forgettable. I didn't do additional toppings, although there were plenty. I did get two of the mini s
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