The trials and tribulations of the suburban virginia sushi muncher never end, it seems. Is this place good? Usually, the answer is no.

But I'm glad to report an exception to the rule, in Blue Ocean Sushi Restaurant. No, it's not quite Kaz Sushi, having neither the elegance nor the quality of the DC hot spot. But it is good, it is pretty authentically Japanese, and the fish is fresh.

Additionally, unlikely so many other Sushi restaurants I've been too, the fellow behind the bar at Blue Ocean is suprisingly generous. Indeed, the sushi deluxe was almost too much for me. Do you understand? Too much. For me. It's like Saddam saying he had murdered too many innocents.

Old Ebbitt Grill

After walking into the Old Ebbit Grill, it's hard to believe that the food is going to be anything more then an afterthought. The restaurant positively oozes Washington at its clubby, political, relationship driven best or worst, depending on how you see it. No herb garden here, let me assure you; but there are lots of politicans, lawyers, and lobbyists, if that kind of thing catches your fancy.

But in reality, Old Ebbit does quite a good job feeding its elite clientelle as well. No, it's no 2941, or other such temple of innovative cooking. It wouldn't want to be. Rather, the staff at the huge DC restaurant serves up simple but high quality American food, carefully calculated to please its steak chomping constituency. It is no surprise, in other words, that they serve a top quality hamburger, or a wide array of oysters.

But I don't think anyone goes to the Grill for the food, honestly. If the food were bad, assuredly, they wouldn't go. But barring that unlikely eventuality, they go to cement relationships, trade countries, sell souls, and all the other things politicans in this city do. And if you want a little theatre with your meal, this is just the place to get it.

DC Coast

I had long meant to eat something at DC Coast, having heard of owner/chef Jeff Tunks' skill with fancified southern food. I finally got the opportunity to do some overly belated troughing just today. Since I don't like to "review" restaurants where I haven't dined multiple times or with a large party (enough for me to get tastes of a wide range of the menu), I'll restrain myself to what I had for lunch.

I have a thing for sandwiches stuffed with fried things, and then served with other fried things. It doesn't have to be as barbaric as all that sounds, though, as DC Coast's shrimp "po boy" demonstrates. Delicately fried cornmeal encrusted shrimp, stuffed generously into an elongated sort of floury bread that the British would call a bap, spicey remoulade, home made ketchup? I'm happy. When all this is accompanied by some good (if not magnificent) handcut french fries (which also found themselves being luxuriously dipped in the remoulade) and you've got a distinctly pleased law student. So what if I need to go out for a long run and eat nothing but a few slices of smoked salmon tonight, in order to make up for the debauchery at lunch? It was worth it.

Monkfish kebabs

Recipe shamelessly stolen from Jamie "I've doctoring my accent to sell more TV shows" Oliver.

Chop monkfish into delicious chunks, and throw in a marinade with rosemary, garlic, and so on. By the way, when you remove the rosemary leaves from the stalks, leave a few leaves right at the top for the next step.

Thread the monkfish onto the rosemary skewers, which you've sharpened by cutting diagonally at the end. Alternate monkfish with a nice smoked bacon, and think slices of courgette, which you can use to envelop the fish.

Throw on a grill for a few minutes, and serve with one of the salads below.

Summery Arugula Salad

I made this yesterday after a trip to the farmer's market. Eat outside with a cool drink and a smug attitude.

Wash some arugula (i.e roquette). Make sure they're dry before using, though, either putting them through a spinner of layering them in a bowl with paper towels.

Slice up some nice summer squashes, and toss with a tablespoon or so of flavorful olive oil and garlic, and also salt and pepper. Throw in a roasting pan with lots of space, and cook for about 10-15 minutes on 350 degrees fahrenheit. Let these folks cool while you get the rest of the salad ready. Also, pan fry some turkey or chicken marinated in some way you like.

Let all the ingredients cool (though the chicken can be slightly warm if you like- the only worry is that the salad might wilt). Toss together, with a generous amount of salt, lemon, pepper, and olive oil (seeing a pattern). Follow instructions for eating above.