It's no secret Vienna is home to
We're out to find out where (and what exactly) it is. And we're turning to readers for help.
Here's how it will work:
- Each Monday we'll ask Vienna Patch readers to nominate their favorite dishes in Vienna.
- Each Wednesday, we'll open those nominations for voting.
- By Friday, the winning dish will be announced.
- Tune in the following Monday to read our review of the dish, and, nominate another.
We have just a few rules:
- The dish must be from a local restaurant (No chains).
- The dish must be under $20.
- You must name a specific dish, not just the name of a restaurant.
- A dish cannot "win" more than once.
- Don't worry: if your dish was selected one week but didn't win, you can nominate it again.
Nominate your favorite dish in the comments below.
- Week of Jan.9: Pure Pasty Review Coming
- Week of Jan. 16: Wolftrap Cafe ()
- Week of Jan. 23: , Maplewood Grill (
- Week of Jan. 30: Church Street Pizza (
- Week of Feb. 6: , Maple Ave Restaurant.(
- Week of Feb. 13: , Plaka Grill ()
- Week of Feb. 20: General Tso's Surprise, Sunflower Vegetarian Restaurant ()
- Week of Feb. 27: Sweet Ginger
Review: I should start this review by saying I've had raw fish exactly twice in my life: The first when I was 18 years old, on the same cold February night that I caught a stomach bug. I tried a piece of sushi. The bug took force two hours later. I'll leave you to your own conclusions, but it wasn't pretty.
The second was this past Sunday night.
Raw fish makes me squeamish; it always has. I'm an adventurous eater -- among my more impressive culinary adventures have been chicken hearts and goose liver -- but raw fish is for some reason on the short list of things I never touch.
Needless to say, I was skeptical heading into my experience with the Tuna Avocado Salad at Sweet Ginger. The dish, a reader nomination on more than one occasion, clearly had several fans -- I just didn't think I'd be one of them.
The verdict: Putting aside my aversion (fear?) of raw fish, the dish wasn't all bad. The sliced fresh tuna, served cold, was arranged in a rose petal at the top of the plate, anchored by what looked to be an entire avocado, sliced into two petals. The "flower" was served on a bed of shredded carrots, soaked in a honey miso dressing.
That dressing is, without a doubt, what made the dish. Its flavor was the perfect balance between sweet and spicy, and brought out flavors that would have otherwise been lost. Pairing it with soaked shredded carrots and avocado gave the whole dish a uniform texture (which I appreciated as I attempted to hide small pieces of tuna in large bites of avocado).
Would I get this dish again? No, but that's a product of my fish fear and not the dish itself. The amount of tuna in the petal (not to mention most of an entire avocado) makes it a great value; the presentation and dressing make it different than what I've seen elsewhere. Tuna may never be for me, but I wouldn't hesitate to recommend it to raw fish fans.
While we discourage manipulating a vote, our current voting system can't prevent the practice. So, until our engineers make tweaks, strategize as you see fit. Patch's "Restaurant Commissioner" holds the right to make changes and decisions as necessary.