Tarts by Tarts at Treasury Valentine’s Event

Tart of Gold was a mouth watering event from a vintage and food standpoint. Treasury is always a great visit because they do such an excellent job of arranging and styling their merchandise. We are especially taken with their accessories and never fail to make at least one purchase on every visit (including this one).

The baking duo of Tarts by Tarts should probably add the tagline ‘ridiculously photogenic baked goods’ to their website. The pictures we took definitely triggered a Pavlovian response while we edited them. Luckily we ordered their Simple Apple Tart at the event, and are happy (sad?) to report that we liked it so much most of it did not make it to Valentine’s Day.

Our pictures from Tart of Gold:

A great Valentine’s Day dress:

Donuts and hearts = paradise:

Cathy Chung, one-half of the Treasury Vintage empire:

The Lemon Ginger Meringue Tartlet:

Caramel Nut Tartlets:

We were happy to see Kate, who we have shot before. She also writes for BYT, works part time at Treasury, and looks beautiful:

Yeasted donuts with chili spiced chocolate glaze:

One of the great accessories displays at Treasury:

Yeasted donuts with Dulce de Leche filling:

Detail of the splatter-paint print on Ashley’s skirt:

Yeasted donuts with vanilla and coconut:

Great color on Ashley’s red bag:

Boundary Road Tasting

Last Thursday I was privileged to attend the pre-opening tasting at Boundary Road. If you read our preview post, you know just how much my taste buds were anticipating this moment. Thankfully they were not disappointed.

Here’s my dish by dish review:

Queso Fresco Arepas with white bean stew – I was glad to see this popular South American dish on the menu. These savory cakes were cooked to a perfect crisp and filled with queso fresco, a mild unaged cheese that paired beautifully with the bean stew:

Quark and Black Pepper Pierogi – my favorite dish of the night. The soft & light quark cheese filled the airy dumpling and it melted in my mouth. I wish I had ordered the larger portion – I just couldn’t get enough:

Paprika Dusted Flounder over a Spanish Fishermen’s Stew – I started with a spoonful of broth and was pleasantly surprised by the explosively complex ocean flavor reminiscent of the similarly aromatic “abaja de pescado” served on the southern coast of Spain that my mom loves to make. As delicious as the broth was, the flounder was the real star – it was unmistakably fresh and cooked perfectly:

Chef Brad Walker approached my table as I finished the entrees and offered to make me donuts. If you are a frequent reader, you are familiar with my ever-growing love for donuts. I was visibly giddy after the first bite of a light & crispy sphere unlike any I have ever had. I also tasted a delicious and slightly spicy chocolate cake, a recipe of the Chef’s mother-in-law:

Boundary Road opens to the public tonight – you can make reservations on their website, which is a good thing, since they surely will be one of the most coveted tables in the neighborhood.

Boundary Road Preview

There are few word combinations that invariably steal my appetite and, frequently, my foodie heart: Rustic, Simple, Uncomplicated, Passionate, Exceptional Quality is one of them. So it’s safe to say that Boundary Road had me at hello when owners Karlos Leopold and Brad Walker uttered those words in our conversation about the upcoming American bistro scheduled to open late January/early February on H Street NE. Chef Brad Walker also has Cashion’s Eat Place, the first restaurant in DC I fell in love with, on his pedigree, along with other favorites – Proof, Central, Fiola. A peek at their winter menu reveals exciting offerings like Quark and Black Pepper Pierogi, Foie Gras Torchon PBJ, Uruguayan Bresaola, and a Brick Chicken entrée with mushroom fricassee, farro and Brussels sprouts.

The interior space features a dramatic 2-story dining room with a beautifully rustic piece of artwork that serves as a statement chandelier repurposed from an antique metal spring mattress shell created by artist James Kerns of Corehaus DC, that I had marveled at months previously at the Submerge Art Exhibit. The perimeter walls of exposed brick are bolstered by reclaimed antique wooden beams and a long welcoming bar lines the sidewall. All the way in the back is the partially open kitchen and a short counter where they hope to feature a small chef’s table sometime in the future. Karlos, Brad and friends designed the interiors themselves, an early testament to their uncomplicated yet eclectic taste. 

Here are a few preview pictures we took of Boundary Road during construction. We have our fingers crossed that their permits process goes swiftly, I haven’t been this excited for a restaurant opening in quite a while….

General manager Karlos Leopold and chef Brad Walker, owners of Boundary Road:

A rustic/industrial steel girder chandelier hangs across from the bar:

A closeup shot of the bar surface, with great dovetail detailing:

We were happy to see this James Kerns piece from Submerge DC end up in the perfect place:

BaoHaus pop-up at Toki Underground

Last night was the first time Eddie Huang from Baohaus NYC and Erik Bruner-Yang from Toki Underground got together in a kitchen. The results were resoundingly brilliant, a tale many loyal and patient patrons waited 3.5 hours to be a part of. Was it worth the wait? Let me just say that I ate so many baos & ramen that the kitchen may have to close early as a result. Eddie’s Taiwanese bao, a soft doughy steamed bun filled with a variety of savory toppings (an Asian sandwich if you will) are what food dreams are made of. The texture of the cloud-like bao combined with excellent ingredients like pork belly, beef cheek and tofu are quite magical. And Toki’s ramen, well, we’ve written long paragraphs extolling its virtues Here. To top off the evening, guests were serenaded by Jesse Tittsworth, the internationally lauded DJ, producer, and fellow foodie whose dub-step style music brings everyone to the yard.

It was a food/music/art event unlike any other we’ve ever been to in Washington DC. And if you missed it last night, you have another chance to catch it tonight. It’s worth the wait…. 

Erik Bruner-Yang (left) and Eddie Huang (center) and Eddie’s brother Evan (right) in the kitchen:

Patrons waiting patiently in line (order the bao’s to-go if you don’t like waiting in line):

The night’s menu:

These soft doughy buns make Eddie’s baos irresistible; the ingredients in the center make them exceptional:

The Chairman Bao (Berkshire pork belly, crushed peanut, cilantro, Haus Relish and Taiwanese red sugar):

The Haus Bao (Creekstone beef cheek, crushed peanuts, cilantro, Haus Relish and Taiwanese red sugar):

In lieu of dessert, we imbibed this plum Sake (no dessert during the pop-up):

The amazing Kimchi Hakata, available every day at Toki Underground:

DJ Jesse Tittsworth preparing for the night’s set:

BaoHaus’ Eddie Huang Pop-Up Event at Toki Underground

Our favorite Washington DC ramen restaurant, Toki Underground, is hosting a pop-up event with Eddie Huang from BaoHaus NYC. Chef Erik Bruner-Yang will be working the line with Eddie serving Toki’s ramen and BaoHaus’s pillowy steamed buns filled with the delicious fillings listed below. Erik told us: “This is going to be huge for DC and hopefully Eddie won’t burn the town down.” In case such an event happens, Eddie’s law degree might help them get out of trouble. 

BAOHAUS POP-UP AT TOKI UNDERGROUND
Friday October 14 from 7 PM and Saturday October 15 from 5 PM

Featuring Toki Ramen + Chairman Bao (Berkshire pork belly), Haus Bao (Creekstone beef cheek), BirdHaus Bao (brined chicken), and vegetarian Uncle Jesse Bao (organic fried tofu).