A Taste of the Greek Life [DC Summer]

To continue the food adventures and our first week of being in DC, Pam and I decided that the extra few mile trek up to Dupont Circle was worth it for the meal we were about to have.

Located at 1612 20^th Street NW, Zorba’s Café serves up a delicious array of authentic Greek cuisine. From incredibly fresh hommus and tzatziki to handmade gyro and falafel, Zorba’s is cheap and casual enough for a quick bite to eat while enjoying a beautiful DC evening.

Before I go on to what we ate, I have to say what makes Zorba’s so special is it’s location in Dupont Circle. Although I’ll always call NYC my home city, the diversity of neighborhoods in DC is what really makes it so special – especially Dupont Circle’s hip, young, European feel.

We stuck with the basics, but in the end I think we made the right decision. Both dishes were filled with tons of flavor and cook to perfection.

Here’s how we did Zorba’s:

Hommus. A dip made of a perfect blend of chick peas, tahini, lemon juice and garlic.

Yero (also known as Gyro) Sliced yero (a blend of chicken OR marinated beef & lamb, herbs & spices, cooked on a vertical rotisserie), topped with lettuce, tomato, Feta, onion, and tzatziki (our own yogurt-cucumber sauce).

Chicken Yero

Beef Yero

Cost? The prices were perfect. All dips and appetizers were around $5, sandwiches around $8 and salads around $11. The sandwiches are more than enough food for 1 person – though I’d highly advise splitting one of their homemade dips if you’re dining with a friend.

Atmosphere? Don’t expect anything classy. You order your food at a register in back and when your number is called you can retrieve your food, but if you’re looking for a relaxing and extremely casual atmosphere, this is it.

Best dish? Since we only had the chicken and beef gyro’s and the hommus to judge from, I’d say both are winners in their own categories. That being said, I’ll definitely be going back to Zorba’s many times this summer.

If you want to check out their menu before heading over:

http://zorbascafe.com/?page_id=697

Zorba’s Café

Location: 1612 20^th St NW, Washington DC 

To Share with Friends [DC Summer]

After a hectic week of starting work, settling in, and exploring the city I’ll call home for the summer, Pam, Josh and I decided to venture over to Georgetown for a relaxing and delicious meal.

Bodega, located at 3116 M St NW in Georgetown, was just what we were looking for. Bodega offers a Spanish tapas menu, so come prepared to try a lot of small plates and a variety of flavors. I’ve always been a fan of tapas-style restaurants and find that it’s the best kind of restaurant to go to with a group of friends because you get to try many different kinds of dishes.

Suitable for the pickiest and the most adventurous of eaters, Bodega is worth the trip into Georgetown (besides, who doesn’t love hanging out by the Georgetown Harbour on a warm summer night?)

Here’s how we did Bodega:

Pan con Tomate y Queso Manchego. Catalonian Tomato Bread with Manchego.

Calamares Frito con Ali-Oil. Fried Calamari with Ali-Oli

Brocheta de Pollo al Ajillo con Salsa Picante de Pimiento. Grilled Chicken Skewer Served with a Spicy Pepper Emuslion Sauce.

Pimientos del Piquillo Rellenos de Costilla de Buey. Piquillo Peppers Stuffed with Braised Beef Short Ribs & Served Au Jus.

Cost? Most tapas dishes range from $8-9 dollars. For a group of 3, I’d advise getting 4-5 tapas if you want a full dinner. Either way, Bodega is extremely reasonable for the quality of the food.

Atmosphere? Fun, laid-back and young. A great place to go with a large group or for a fun summer date night. If you can, try to go for their outdoor seating to enjoy the warm DC nights.

Best dish? A tie between the Piqiuillo Peppers and Fried Calamari. If you’re in the mood for a more classic dish, try the calamari. Light, crispy and melt-in-your-mouth delicious, these calamari are a great dish. If you want something that’s rich with flavor, go for the Piquillo Peppers. The acidity of the peppers contrasts perfectly with the layers of flavors in the braised short ribs. 

If you want to check out their menu before heading over:

http://www.bodegadc.com/menus.asp

One-Pan Lo-Mein Noodles

With my return to Ann Arbor rapidly approaching, I decided that it would be most appropriate to provide UMFD readers with a delicious and healthy recipe that will suit any college student’s cooking abilities and budget. I love making this dish because it can be made in many different variations and still turn out tasting incredible. This recipe is fool proof, especially since it enables you to use any proteins, vegetables and pasta that you have lying around.

Here’s what you’ll need:

-3 tbsp. canola oil

-1 lb. chicken or beef, cubed into 1/2” pieces

-3 cups of finely chopped vegetables (I prefer using peppers, broccoli, onions and shredded carrots)

-1 cup pre-cooked lo-mein noodles or spaghetti noodles

-2 tbsp. low sodium soy sauce

-3 tbsp. Soy Vey ® Hoisin Garlic (any other hoisin, sesame or teriyaki sauce will work)

-1 tbsp. sesame seeds (optional)

Preparation:

Meat:

1.     Heat 2 tbsp. canola oil in a wok or large saucepan. Once oil is hot, add cubed chicken or beef.

2.     When the chicken or beef has almost finished cooking, add 2 tbsp. low sodium soy sauce and mix.

3.     Once chicken or beef has cooked through, place in a separate bowl and drain the remaining contents of the pan.

Vegetables:

1.     Heat 1 tbsp. of canola oil in the same pan used to cook the meat. Once oil is hot, add chopped vegetables.

2.     Stir vegetables frequently to ensure even cooking and prevent burning.

Final Step:

3.     Once vegetables are soft, add in pre-cooked noodles and meat.

4.     Add 3 tbsp of Soy Vey ® Hoisin Garlic and stir through the mixture.

5.     Remove from heat and place noodles into bowl.

6.     Top with sesame seeds and enjoy!

Note: You can use any type of meat you would like for this dish, however, I would advise sticking with chicken or beef, or for vegetarians, tofu. Additionally, you can use either fresh or frozen vegetables, however, fresh vegetables will yield a better final product.

More quick, healthy and college-friendly recipes to come soon!