Successful Experiment?

When last we left our intrepid diners, they were about to embark on an experiment in dining -- a Dinner Lab, if you will. And now it's a couple weeks later and I'm sure you're waiting breathlessly to find out how the experiment went.

In a word (or two), pretty well...

I suppose the Twitter version would go:  Cool place, excellent food, decent drinks, meh service, fun experience.

But let's get into a more detailed write up.

Dining out...experimentally

A few months ago we read about a concept coming to DC called Dinner Lab. It advertises itself as an opportunity for an up and coming chef to present a unique experience. It's one of those underground dining scenes I've read about, usually in places like New York, or San Francisco, where you imagine fabulous dinners are being served in strange, out-of-the-way places like loading docks or abandoned subway stations in a "gotta know the password" way.

Random Savory Links

An occasional feature where we post articles and blogs we're reading these days, in no particular order.
A Case for Virginia -- Wall Street Journal, September 19
Cooking with Daniel -- The New Yorker, July 29

Anthony Bourdain on How to Fly -- Esquire Blogs

How to Have Just the Very Best Time Ever on your Foodie Vacation -- Esquire Blogs

 

 

"Heat" by Bill Buford

This is the first in what may become occasional commentary on various gastonomical books I read. I tend to get to things in my own order, so I won't promise that they're going to be the latest books out there (hell, I just finally got around to "Kitchen Confidential" in 2011), but I'm sure I'm not the only one who is behind on his reading.

After carrying it in my bag a couple of trips but not actually getting to it, I vowed that on my recent Cape Cod vacation, Heat, by Bill Buford would be the frontline read instead of a backup. It came highly regarded by many, including being mentioned in an episode of Tony Bourdain's "The Layover"