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Herndon's SBC Cafe: Upcoming Rave Review From Sietsema Sunday W/ Link


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Herndon's SBC Cafe: Upcoming Rave Review From Sietsema Sunday W/ Link

Joe H. | Jun 13, 2003 11:36 PM

In the upcoming Sunday Post Tom Sietsema raves about this tiny hole in the wall in the McNair Farms Village Center. I've walked by it three or four times (it's literally next to a car wash, a few doors down from what used to be Tippy's Taco House and only a door or two more from a Seven Eleven) and never paid much attention to it. To say it's nondescript is an overstatement!

Several weeks ago in one of his chats he said that one of the best meals he's had recently was in Herndon. Living in Reston, thinking I know everywhere here inside and out, I had eliminated EVERY single restaurant in Herndon as a possibility. Except this one which I didn't even realize was a full blown restaurant.

If he is right then this is truly the discovery of the year. There is no one on this board who is more obsessed with food than I. And I couldn't sniff greatness standing outside the door. My God, I even read their menu and still didn't go in!!!! In his review Sietsema says you really can't see the dining room. He's not kidding when he says it looks like a deli. A small one at that with just nothing special to recommend it.

By the way, one comment though. In his review the bbq'd shrimp at K-Paul's in New Orleans are mentioned. These are the best bbq'd shrimp in that city. I think I've had everybody's. Prudhomme's are incredible. Apparently this restaurant follows a somewhat similar recipe minus some butter from the recipe which he published in his first cookbook, "Chef Paul Prudhomme's Louisiana Kitchen". This recipe calls for THIRTEEN TABLESPOONS of butter (more than one and one half sticks!) for 2 pounds of shrimp along with homemade shrimp stock. To this he adds garlic, worcestershire, beer and seasoning mix which includes a tsp. of cayenne and a half tsp. of crushed red pepper along with thyme, rosemary and oregano. While I haven't had SBC's yet if he'll ADD some butter to his version to duplicate Chef Paul's they would be incredible. Of course with almost a half pound of butter how could they not be? Still, SBC's will be interesting. I've made Prudhomme's and it'll take a lot to come close to his. He uses FRESH headon shrimp which are almost impossible to find here, outrageously expensive if they are flown in.

By the way does anyone know definitely if fresh large and jumbo shrimp are available anywhere in the D. C. area? Maine Avenue only has medium Carolinas. and this is spotty.


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