By Ben Miller Chef Neil Siomra, of the restaurant Pallucci in Toronto, shows how to make grilled calamari.
Speaking of calamari, I went with some folks from my office to Vidalia yesterday for restaurant week. In general, I was very pleased with the meal, especially the Point Judith calamari, which came stuffed with oyster sausage and surrounded by finely chopped tomato and an avocado puree. If anyone in the D.C. area is going there for restaurant week, I highly recommend trying it. Tonight I'll be heading over to Cafe Atlantico for dinner. Anyone have recommendations for what I should order from its restaurant week menu? I'm thinking ceviche and the duck confit. (Consider this an open thread on what places or dishes you've liked or disliked so far about restaurant week here in the District/Virginia.)
