Tag Archives: avocado

D’s Six Pax & Dogz



Sometimes, you run into the limits of reviewing. Some places just seem to resist a direct assessment. For example, it seems kind of silly to “review” D’s Six Pax & Dogs. What is there really to say?


There’s a beer cave. A giant hall of beers, each one available to you, the customer, at a reasonable charge. Where some restaurants offer a one-page list of drafts, followed by a one-page list of bottled beverages, D’s offers you the world of beer. You can stick with the two-page draft list, including such highlights as the Southern Tier Gemini, the Great Lakes Blackout Stout, and even the non-alcoholic 1919 Draft Root Beer. Or you can wander about in the beer cave, running your hands up and down boxes, bottles, your life infinitely more complicated than it needed to be, but it’s beer and you’re here and what the hell, you’ve got the choice make!


D’s also generously offers a great deal to go with your beer. It’s bar food, but reliably tasty. The kind of food that is regrettable for caloric intake alone, but enjoyable for any number of reasons. Affordable enough to pile it on, big enough to share, if you’re drinking and not eating at D’s, there’s obviously something wrong.

The nachos pictured above were shared by four people, which it more than accommodated. We demolished it, wiping up remnants of gooey nacho cheese with scraps of tortilla chips. The taste was akin to snack bar nachos but with better cheese and fresh chips, a taste anyone who grew up going to their neighborhood pool and roller skate rink can get behind.

Then there were the hot dogs:


The top two are veggie dogs, the bottom two are all-beef hot dogs. They’re served on simple but fresh sesame buns and topped within an inch of your life. Hot dogs aren’t much for sharing, so I can really only discuss my veggie Chihuahua dog, with its sharp cheddar, salsa, and piles of jalapeno. The real delight here, and something I honestly never would have thought to put on a dog, was gooey, creamy avocado. It soothed out the greater heat of the hot dog without detracting from any of the flavors. The veggie dog itself was a little crunchy, a little chewy, a good meaty non-meaty hot dog.


We shared nachos. We each ate a mountainous hot dog. Then we shared a pizza.

Again, like the nachos, the pizza is like a really good generic snack bar pie, the biggest difference being the quality of the crust. The crisp crust was denser than it appeared to be and sustained the weight of sauce, cheese, and the significant amount of pepperoni and mushrooms. The sauce is decent (a little sweet, mostly inconspicuous), but cheese is applied in just the right amount, and the toppings, while generous in number, do not crowd out the basic factors of the pie. It’s salty and greasy, but it’s pizza, and it’s a perfect counterpart to its hot dog and nacho brethren.

It’s hard to review a place like D’s because everything works so well within its own environment. It’s not gourmet, and it’s not supposed to be. You don’t go to D’s to eat a life changing meal, unless your plan to change your life includes a triple bypass. You go to D’s because you want to drink some beer and eat the right kind of food to go with that beer. True, there are many places like that in this ‘Burgh. But D’s is undeniably one of the best.

D's Six Pax & Dogz on Urbanspoon

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Good Morning… Uh, er… Good Afternoon!


My Sunday afternoon laziness delivers rewards once again!

It was a withdrawal weekend for me and my partner. While the pro football season is still going strong, it’s just about over for college football (except for the bowl games, but we have to wait for those). Luckily, nice weather on Saturday gave us a good excuse to enjoy a few hours outdoors, including some backyard time spent tossing the football back and forth. (I’m getting better, really! I can almost throw a consistent spiral.)

Something I didn’t do this weekend was make it to the Strip for my bi-weekly produce shopping. (After a Friday night out late, celebrating a friend’s birthday, I needed a morning in.) My fridge was stocked with tofu from DeWalt’s World of Health on Potomac (selling extra firm 1lb water-packed tofu for $1.20 each) and I had a few remnants from my post-Thanksgiving Strip trip, but otherwise, not much to work with.

Luckily for our Sunday afternoon late brunch, I had just enough to make us a decent round of vegan “huevos rancheros,” this time with the added novelty of tomatilloes. Note to self: as long as there are cans of beans in the cupboard, you will eat like a king. Good thing to remember when I’m a broke student next fall.


Sunday Afternoon Lazy Man’s Tofu’n’Beans

Ingredients
– 1 can pinto beans, drained and rinsed
– 1 can black beans, drained and rinsed
– 1 pound extra tofu
– 5-7 small tomatilloes, sliced
– 1 large sweet potato, sliced
– 1 avocado, sliced
– 1/2 tbsp liquid smoke
– 1 tbsp turmeric
– 1/2 tbsp Arizona Dreaming spice from Penzey’s (you can use any Tex-Mex style spice blend, or better yet, make your own!)
– 1 tsp onion salt
– 1 tsp cayenne pepper
– Ground black pepper (to taste)
– 1 tbsp salsa (I used an extra hot jalapeno salsa)
– 4 corn tortillas (optional)
– Olive oil (as needed)

– Pre-heat oven to 350 degrees. Pour about two tablespoons of olive oil on a baking sheet. Peel and slice the sweet potato, then toss on the oiled baking sheet. Lightly season with onion salt and pepper. Toss again to evenly distribute seasoning, then place in oven. About ten minutes later, flip the potatoes. You want them tender, but a little crunchy on the exterior.

– While the potatoes are baking, drain the tofu and squeeze out excess water (if you’re gentle, you can do this by hand just by squeezing the tofu like a sponge, but gentleness is key). Add a few tablespoons of olive oil to a non-stick pot – again, amount is really up to how oily you like your dish – and set at medium heat. Add tofu, tomatilloes, liquid smoke, and turmeric. Cook for about five minutes, then add the beans and the rest of the seasoning (including the salsa). Cover and turn heat to low. Let this cook for about ten to fifteen minutes (the longer the better).

– Suggested plating: Two corn tortillas on the plate, a layer of the roasted sweet potatoes, then the tofu’n’beans. Top with avocado slices.