Meatless Monday: Fail

I try on occasion to make Mondays a "Meatless Monday" but as I left the Cube Farm to run errands and search for lunch, a spot that has been on my radar for some time drew me in: Sala Thai on M Street NW. And my hope to go meatless all day failed. There are several Sala Thai locations around the DC area but this one is more like a take-out place rather than a full service lunch restaurant. (Think express buffet style.) This Sala Thai location used to be the Maoz falafel shop (I miss you!) which had a quick life in DC.

From the menu, you can choose combo options (pick your own two, three, etc., from the already prepared dishes stewing under the heat lamp) or you can order a la carte. I had been warned by some Farm colleagues that the serving sizes were generous and so I opted to go with just one option--the green chicken curry . Well, from this picture you may be able to tell that whether you order one--or three--options, you still get the same whopping amount. I guess it's left over green chicken curry lunch all week. Of course, until I get bored and leave the Farm in search of something else.

Oh, and what did I think of the green chicken curry? It was very savory and had a good balance of coconut milk (not too overwhelmingly creamy). The dish was full of chicken, chunks of purple Asian eggplant, and sliced green chilies. The only thing I wished it had was bamboo which is typical in green chicken curry. Next time, if I'm there on a Monday, I'll try their tofu and vegetables dish.

Have you tried this Sala Thai location? What did you think?

Taylor Gourmet: Worth the Buzz?

It's too soon for me to proclaim that this is the best Italian hoagie shop in town only after one hoagie. But, it did have a lively atmosphere (crew was great), ample selections (not too many to be confusing and hold up the line), and outside seating (always a plus on a nice day). I ordered the Cherry Street hoagie (house roasted beef, arugula, cherry pepper garlic sauce, brie). It was tasty but not over the top. With all the other selections Taylor has, I probably wouldn't repeat it any time soon. If you go and you're in the mood for sharing like I was, try the appetizer/sides sampler. It comes with stuffed peppers (thumbs up), risotto balls, mozz sticks, and fried ravioli. So for now, yes, this place gives me a good buzz.

What's a po boy anyway?

During my quest for lunch outside of the Cube Farm yesterday, one of my accompanying colleagues asked what was a "po boy?" My quick response was: It's just another name for a hoagie or sub sandwich from the South, particularly associated with New Orleans. The answer seemed to satisfy both of us as we waited in line outside of New Orleans Po Boy Shop. I had watched numerous shows about food and surely at one time was given the true meaning of a po boy? But as I sat down to eat my Carolina BBQ pulled pork po boy, I started wondering about the history of my six inch sub sandwich. And, was what I was eating really a traditional po boy? Aren't traditional po boys filled with fried shrimp--or other forms of seafood?

What is the "real" definition of a po boy--its history and how it differentiates itself from other sub sandwiches? A search on the web provided bountiful answers but differed slightly from one source to another. In the end, it all came down to the bread. French bread to be exact. It's what defines the po boy and differentiates it from other sub sandwiches. Although typically known to be filled with fried shrimp, oysters, clams, and other types of seafood, most agree: you can fill it with just about anything. And about the name? The po boy got its name during a street car strike in New Orleans during the 1920s when two brothers provided inexpensive sandwiches of gravy and roast beef (what, not fried shrimp?) from the back of their restaurant to street car workers, often referring to these patrons as "poor boys." The name eventually was shortened to "po-boy." 

So, do I think my Carolina BBQ pulled pork po boy (moist and piled deep on top of red cabbage slaw, by the way) was indeed a traditional po boy? Technically yes; the French bread qualifies it. But next time, I think I'll opt for the fried shrimp. Or better yet, I could just head down to the upcoming annual Po Boy Festival and grab one!

More of the same but better

Another day at the Farm (hooray for Little Friday!). Things are running as usual and I'm looking forward to leaving the Farm for some fresh air and a new lunch spot. Today I am trying out another sub/hoagie shop. Yes, another one (it basically came down to their vegetarian options), but this is no ordinary hoagie shop--it's Taylor Gourmet. There's been a lot of buzz about this relatively new Italian-style, build-your-own gourmet hoagie shop; you may have even seen the President and House Speaker Boehner fisting one of these super subs in recent press.

The lines have been out the door at the 19th and M location since it opened its doors several weeks ago. Carefully selected artisanal cured meats? Check. Fine aged cheeses? Check. House roasted meats? Check. Not-your-standard-boring-vegetarian options? Check.

I'm on my way to join the corral and find out what the buzz is all about...

Tried Taylor Gourmet? Let me know what you think!

Lunch: New Orleans Po Boy Shop

Trying out a new place around the corner from the Cube Farm. It may be close to the Farm but it takes me far enough: New Orleans (figuratively speaking). It's a perfect day to sit outside, watch people go about their lives, sip on some cold ice tea, and chomp on an authentic po boy. (First photo courtesy of dcpoboyshop.com)