A fellow colleague and I decided after a relatively busy week that a nice lunch was in order and we chose Panache. The venue is nothing short of a ritzy experience and the flavors are bold and typical of any high caliber restaurant. I was not thoroughly impressed with the pork dish I chose as shown below but the cream sauce and well designed mix of veggies were a perfect compliment. Our server was nothing but kind as always and she offered a small appetizer consisting of a vinegar based baby onion bulb garnished with pickle and a seasoned balsamic vinaigrette. For an $18 one person entree it's not outrageously over the top but I would have liked my pork portion cooked a tad less.

The meal was surprising as it progressively became better bite after bite. I give credit to the cream sauce as it was the best part of the dish and you could taste the flavor of the meat as the juices seeped into the gooey texture. I appreciate a well done pork chop and this was nothing short of surprising. Hats off to the chef on the line as it was one of the fastest comeback dishes I have experienced this year in 2012. If you're ever in Tyson's Corner, VA for lunch definitely check this place out and try the dish.

Panache is more well known for their dinner menu as well as happy hour. I'll have to run another post sometime soon and do a mixology event. I'm working on the new site as we speak and really trying to perfect some of the new parts of the site. Thanks for all the feedback as always everyone.

Rick Bayless has a reputation across the US for his thriving restaurants and spontaneous yet bold flavors that hit the heart strong. XOCO is nothing short of spectacular and the endless line in sub freezing temperatures are a testament to this Chicago hotspot. My friend Suma changed the way I approached modern Mexican food as this venue set a new standard. XOCO is pronounced "Sha - Koh" and is slang for "little sister."

Pho hits the spot on those melancholy rainy days as hot soup filled with spices and veggies creates a perfect balance. Pho 75 is known throughout DC's suburb population as being one of the best cheap eats around. Regardless of how affordable the dishes are in this cafeteria style served venue, it's a great place for taking a date as the food's delicious. When you're a foodie and food reviewer (critic), a flood of thoughts and questions come flowing when your date says, "This place is so good Nirdhar, so so so good!" Rani had absolutely no uncertainty and I have to agree, this place is spectacular and one of the best pho places I have had the privilege of visiting.

It's time to be real and that time is now. Not every restaurant I visit nor dish I create always comes out perfect. If a restaurant in competitive Washington, DC performs under par, an immediate change should follow as the entire business model revolves around word of mouth and a reputation. Tonight I write a negative review for the first time on NINU and I want to come forth as brutally honest because I want the owners of Kaz to improve their food. Please read this assessment as positive criticism so you can improve your menu.

Menu Items Ordered
2 seaweed salads - $13.00
1 wakatake (pit) - $16.00
1 tuna - olive pesto - $6.50
1 yellotail belly - $8.00
1 eel - $6.00
1 eel-chili pepper roll - $6.50
1 spicy tuna - $5.75

The seaweed salad had almost a mayonnaise kind of creamy texture to the base as you can see. While I appreciated the attempt at trying something outside the box, my friend and I were not fans. In fact, it was one of the worst seaweed flavors I have tasted. Maybe we were unlucky in the batch of seaweed chosen, but that's no excuse for a simple appetizer. The dish could have been more flavorful with some toasted sesame seeds and flavor of rice vinegar or something tangy. Unfortunately it was a major disappointment and set a downward curve for the remainder of the meal.

The presentation had some powerful colors with the salmon, tuna, and eel decor. The best dish was the tuna with olive pesto. Kaz was demonstrating some resilience after the seaweed salad until the most expensive yellowtail belly at $8.00 was presented. Sushi style fish must be quality and the fish did not scream freshness. Look closely at the left and you'll see the ginger shavings. Japanese ginger should be a pink consistency and color with a nice hue. This ginger was flat in sharpness on the tongue and felt like it was cut over a week ago. No juices pouring out nor crunchiness in my mouth.

Presentation is key and it's 1/4 the battle in a quality dish. Taste, smell, presentation, and boldness with creative vision are my 4 factors when assessing any place. This venue lacked in every way possible minus the presentation. It's located in a highly populated area near George Washington University Hospital and plenty of businesses around.

If you're looking for the best sushi in town, I'd suggest heading over to Asia Nine and saving your $77 with tip we paid for this meal.

Kaz Staff & Management:
Please improve the quality of your fish choices, redo the seaweed salad, and then please invite me back so I can assess and give a better review for your restaurant. - Regards, NINU

Chaat is always a favorite of mine since it's filling and hits the spot with lip smacking satisfaction. Chaat (चाट) is an Indian word for snacks and it's served on the streets of India and Pakistan. One of the most traditional ingredients is tamarind paste/chutney. The ingredient has a tart flavor and accentuates the flavor of fried bread and provides some zing.