Report a problem
Judy's Book takes violations of our Terms of Use very seriously. We encourage
you to read through our
Terms of Use
before filling report with us.
After careful review, we may remove content or replace a content warning page before
viewing content deemed offensive, harmful, or dangerous.
Additionally, we are aware that there may be content on Judy's Book that is personal
in nature or feels invasive. Please note that Judy's Book is a provider of content
creation tools, not a mediator of content. We allow our users express their opinions,
but we don't make any claims about the content of these pages. We strongly believe
in freedom of expression, even if a review contains unappealing or distasteful
content or present negative viewpoints. We realize that this may be frustrating,
and we regret any inconvenience this may cause you. In cases where contact information
for the author is listed on the page, we recommend that you work directly with this
person to have the content in question removed or changed.
Here are some examples of content we will not remove unless provided with a court
order:
Personal attacks or alleged defamation
Political or social commentary
Distasteful imagery or language
If we've read the Terms of Use and believe that this review below violates our Terms
of Use, please complete the following short form.
|
Businiess name:
D C Coast Restaurant
|
|
Review by:
citysearch c.
|
|
Review content:
By Tom Sietsema Sunday, May 23, 2010 It was cutting-edge when the two-story dining room with the giant mermaid sculpture and an exhibition kitchen helmed by Jeff Tunks set sail in 1998. Remember his novel tuna tartare, splashed with coconut milk, ginger and jalapeno peppers and cleverly served in a coconut shell? Or the delectable Chinese-style smoked lobster with crispy spinach? It wasn't just the food that set the crowd-pleasing restaurant apart. Its location, away from the traditional action on K Street, also spoke to a revitalization occurring downtown. When the Beaux-Arts-style behemoth turned 10, Tunks thought it could use some freshening, subsequently hiring the talented Brendan Cox from Circle Bistro to take over the kitchen and announcing that "nothing is sacred for us." I waited several months for the new guy to settle in and got a surprise when I showed up for dinner: The "new" DC Coast tasted pretty much like the old one, which had slipped into ordinariness in recent seasons. But even more-recent meals uncovered some slapdash products, including chewy scorched octopus, overcooked shrimp and a signature that seemed to be resting on its laurels: That lobster was awash in soy sauce, and its fried spinach was limp. Is that the price to be paid when you're cooking for a potential audience of hundreds? Cox is a veteran of intimate restaurants, after all. On a more appealing note, a diner can also find a prettily arranged chopped salad; tender house-made gnocchi draped in meaty Bolognese; and a mussel soup, clean and creamy and set off with a garlicky cover of toasted bread crumbs. And for delicious drama, there's a fine souffle for dessert. My risk-free recipe for success at DC Coast is to order a cocktail (they're well made) and something simple (think crab cakes) and bask in the glow of some of the sunniest servers around. All help a diner overlook a bread basket that evokes a time when good loaves were impossible to find in Washington, and a room that could use some freshening, too.
|
Reasons for reporting (512 characters left):
|
|
Reasons are required.
|
|
or
Cancel
|