Posts Tagged ‘restaurant’

Pret a Manger is a new sandwich shop imported to the U.S. from Britain.  But don’t let that deter you! (Sorry ;-)) The pilot has already taken off in (notoriously cutthroat) NYC, which now has about 20 restaurants.  Sometime around January 2009, Washington finally got one, too.  I tried Pret yesterday and can happily report that it’s a welcome new lunch option downtown.

The concept is in the name. “Pret,” I’m told, is French for “ready,” as in, “ready-to-wear fashion.” So “Pret a Manger” puns on the phrase “ready to eat,” meaning both prepared food and hunger.  Pop into one of the slick cafes and you’ll find a wall-length refrigerator stuffed with an impressive assortment of “just made” sandwiches, wraps, salads, yogurts, and juices. The sandwiches can be purchased in whole or halves—convenient for soup-n-sandwich types and variety lovers. On Friday, I fell into the latter camp: pret-half-sammies And the food? (more…)

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A couple of nights ago, I had my first encounter with Nepali cuisine at Adams Morgan’s Himalayan Heritage restaurant.  It was fun exploring the menu, which isn’t intimidating if you’re familiar with Indian food.  Our waitress graciously guided us through the Nepali offerings and recommended chicken “momo,” or steamed dumplings ($9.95):



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Last New Year’s Eve, my boyfriend and I rang in 2008 in a Russian-themed bar, Pravda, in New York City. In addition to fanciful vodka cocktails, we had an amazing caviar cream dip served with homemade potato chips. I was hooked, and a year later, I found a similar-sounding recipe courtesy of Martha Stewart.  I’m dying to try it.

Serves 8 to 12.

-1 c. sour cream
-1 c. creme fraiche
-7 ounces paddlefish caviar, plus more for garnish
-2 Tbsp. plus 2 tsp. finely chopped chives
-Root-vegetable Chips or kettle-cooked potato chips

Stir everything but 2 tsp. of the chives together. Chill one hour, then garnish with remaining caviar and chives. Serve in a bowl set in a larger ice-filled bowl, with chips on the side.

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