La Cuvée Americaine: The American Blend

These are the opinions and adventures of a Washington, D.C.-based epicure as he cooks and eats around town and around the country. Sometimes witty, sometimes laudatory, sometimes acid, La Cuvée Americaine is an always-truthful account of the food journeys, restaurant visits, and culinary thoughts of the D.C. Gourmand.

Friday, June 11, 2010

French wine

›

Just got home from playing the piano at a concert tonight, and the reception thereafter. They had some really good French Chateau Saint-Etie...

Thursday, June 10, 2010

ThaiTanic

›

Just discovered that ThaiTanic has a branch location in northern Columbia Heights when Morgan dragged me there for dinner tonight.

Sunday, June 06, 2010

Cooking at home for a change

›

Mmmm. Grilled pork chops for dinner, simply prepared with lots of salt and pepper and a little dollop of butter.

Friday, June 04, 2010

Symphony concert

›

Out on the terrace for intermission sipping gin and tonics. Keeps us from getting malaria, you know.

Wednesday, June 02, 2010

McCourt

›

I think I ate at least two pounds of shrimp at the reception tonight following the Tribute to (the late Irish author) Frank McCourt. Gotta t...

Monday, May 24, 2010

Wine list

›

I can always tell a restaurant is bad when their finest box of wine has a missing kid’s picture on it.

Sunday, May 23, 2010

Mexican

›

D i ning at Cactus Cantina with Morgan and I'm totally stuffed.

Thursday, May 20, 2010

Trio

›

It's a pleasant night, sitting out on the patio at Trio.

Elegant dining

›

Now at Tastee Diner in a tuxedo.

›

Home

View web version

About the Reviewer

D.C. Gourmand: Washington, D.C.; The D.C. Gourmand is a former restaurant reviewer and college professor who now lives and works in Washington, D.C. He has taught classes on etiquette, food, and wine. While in graduate school at Oxford, he took classes at L'Ecole du Petit Cordon Bleu, the London branch of the famed Parisian cooking school, but today he prefers to leave cooking to the professionals. He explains, "Most people have absolutely no idea how much work and how incredibly high stress cooking can be!"

View my complete profile