Dining: Mi Vida Restaurante

April 26, 2018 Russell W. Warnick

Instantly, you're drawn to the decor of Mi Vida, a recent addition to The Wharf and the lone Mexican restaurant at the development. It's the "tree of life" that will grab your attention, towering over the foyer of the restaurant with its vibrant colored flowers, an indicator of what to expect throughout the rest of the dining room, from the artwork to the glassware and dinnerware.

You’ll have to forgive me, this post comes to you without photos of any food. It took me a good two minutes at a candle lit table to realize I wasn’t going to get a decent photo, and my friends had already dug into their meals before I could get a shot of their plates (I might be one of those pesky blogger people but I’ll never use a flash at a dinner table, and no amount of LED light was going to make a plate of brown food desirable). Instead you’ll have to settle for pictures of cocktails and the aforementioned tree.

Dining: Texas de Brazil

July 27, 2015 Russell W. Warnick

Go for the meat. Go for the signature caipirihinia. Go for the after-dinner aperitif. With all of your strength and might, avoid the salad bar, but maybe leave room for dessert. Not because the salad bar isn't good, it is - with it's buttery mushrooms, aged cheeses, chilled shrimp, and bisque - it's a salad bar to rival any you've visited but not one to fill up at. You're here for the meat so leave room for the meat. Texas de Brazil is one of the latest steakhouses to land in DC. If you've ever visited the other all you can eat steakhouse on Pennsylvania Ave you'll be familiar with the experience. Each diner has their own drinks coaster, one side green and one side red. If you're hungry you turn it to its green side, do not pass go and do not collect $200. You won't have time, you'll be swarmed over by carvers, or Guacho's as they like to be called, each eager to carve up slices of freshly grilled Brazilian sausage, lamb, beef, pork or chicken inspired from Brazilian steakhouses. Read: perfectly charred with a heavy hand with the salt.

Recipe: Short-Rib Lasagna

November 3, 2014 Russell W. Warnick

It's getting cold out which means one thing. Comfort food. Nothing makes me happier in the kitchen than cooking big pots of food that I can feed to my friends, these dishes not only go further on the plate but I always find them to be cheaper at the check-out too. Like the tomato sauce I have worked on these short-ribs over the years to how I like them, but they can easily be adapted to individual preference. And after having multiple requests from friends for the recipe it's about time I make a blog post about them. This recipe is in two parts, there are the short-ribs which can be served with a big heaping of buttery mashed potatoes, or they can be used to make the lasagna. Which you will want to make. I promise not to steer you wrong.

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