Jacques of all Trades

Pan-roasting pepitas to make Mike Isabella’s sikil pak (pumpkin-seed dip) recipe, from Bandolero.

Recipe via TastingTable:

Yield: 1½ cups

Cook Time: 5 minutes

• INGREDIENTS

2 tablespoons canola oil

2 medium shallots, finely chopped

2 medium garlic cloves, finely chopped

1 medium jalapeño, finely chopped

1 cup roasted and salted pumpkin seeds (pepitas)

¼ cup loosely packed flat-leaf parsley leaves

¼ cup loosely packed cilantro leaves

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

¼ cup water

1 teaspoon orange zest

Kosher salt

Tortilla chips or pita chips, for serving

DIRECTIONS

1. In a large skillet set over medium heat, add the canola oil. Once the oil is hot, add the shallots, garlic and jalapeño and cook until soft and translucent, 4 to 5 minutes.

2. Transfer the mixture to a food processor and add the pumpkin seeds, parsley, cilantro and lime juice. Turn the food processor on and gradually add the olive oil, then slowly add the water, processing for 1 minute after the water is added. Stop the food processor and transfer the dip to a serving bowl. Use a rubber spatula to stir in the orange zest, then season with salt. Serve at room temperature with tortilla chips.

Lunchtime score! Apparently somebody hit up Graffiato for lunch (Restaurant Week visit, perhaps), and offered up he leftover pizza in the office kitchen!

(This is the only Jersey Shore-named product I approve of).  

Big News in Georgetown Restaurants: Mike Isabella moving into the neighborhood with Bandolero, small-plates Mexican food.

The fire that destroyed Hook in Georgetown in June gave owner Jonathan Umbel some time to think about how to restructure his upscale seafood establishment in a down economy, and he came up with what sounds like a fail-safe — if about-face — plan: “I’m converting Hook into a modern Mexican restaurant,” he announced today, and installing “a local chef who’s really hot right now:” Mike Isabella , the former Top Chef contestant and the visionary behind Graffiato in Chinatown. (via A second restaurant for Mike Isabella: Bandolero - Going Out Gurus - The Washington Post)

Today’s (delicious) lunch at Graffiato.  They’ve added a ton of chopped parsley to the Jersey Shore pizza, and I think it works quite well.

A delicious lunch at Graffiato this afternoon, with the pictured broccoli and smoked mozzarella pizza, which I loved, though I’m not usually a big smoked mozzarella fan—I think the fact that they stretch (and probably smoke) the mozzarella in house may help with the special smoky flavor they got.  We also had a classic (melted tomato, garlic and oregano) pizza, and sweet corn agnolotti, which was so delicious it disappeared before the camera came out. 

Seems like chef Mike Isabella has been reacting to the early reviews, too, because our server was as friendly as the last visit, but much less pushy in trying to upsell us.

Another weekend culinary highlight: sampling Top Chef alum Mike Isabella’s Graffiato.

The three pizzas are the Classic (just tomato and sea salt, surprisingly delicious), the Jersey Shore (featuring fried calamari but no Snooki), and last night’s special, which featured fresh peaches, arugula, blue cheese and ground walnuts.

Best thing we had, though, was the heirloom tomatoes with burrata. Yum!

Still some kinks to work out with the food and service, but this early taste was a promising start, especially since they found us a table for three at 6:00 p.m., with no reservation!

Mike Isabella’s Graffiato to open Thursday - Washington Post

The old 1940s-era print shop that he picked for his debut restaurant required a whole new electrical buildout — and about $300,000 more than estimated in his budget — but former Zaytinya chef and “Top Chef All-Stars” finalist Mike Isabella is finally in business.

Graffiato, his Italian-inspired operation with small plates and pizza and pasta, will officially open at 5 p.m. on Thursday at 707 6th St. NW in Chinatown.

I’m more looking forward to when the restaurant opens for lunch “in a few weeks,” but happy to have Graffiato finally opening around the corner from the office!

Top Chef alum Mike Isabella’s forthcoming restaurant, Graffiato, seems to be rounding into shape, as seen on today’s post-lunch walk back to work.  

The restaurant’s website says “Spring 2010” opening. Based on a quick peek inside, I’d guess it’s about 2-3 weeks out.  I am very excited that this will be one of the closest restaurants to the office!

It’s nice to see “We Are Georgetown” t-shirts popping up a lot in the news lately.  (John Prendergast with George Clooney in Sudan, Top Chef alum Mike Isabella in an update on the construction of Graffiato, now this). 

inothernews:

In the midnight darkness, the crowds gathered, chanting and cheering, waving American flags, outside the front gates of the White House.  (Photo: Doug Mills for the New York Times)