As is usual when I’m travelling, the grease started to get to me. As I was on my lonesome for dinner (I’m on travel in Bethesda MD), I decided to start walking from my hotel. I’m glad I did. I ended up at “The Mongolian Grill” at 7710 Wisconsin in Bethesda.
Now, I’m familiar with Mongolian Barbeques out in Los Angeles. We used to eat all the time at Kings Mongolian BBQ in Northridge; we’ve enjoyed Mogo’s in Sherman Oaks, and we’ve chowed down at Three Flames in Westchester. Tonight’s Mongolian BBBQ was much, much better.
OK, what was different. First and foremost, they did something I’ve only seen once before: they put the vegetables in the bowl before the meat. This allows them to cook the meat first, and not overcook the vegetables. I’ve only seen that at a BBQ, long gone, in Las Vegas. They also had more available on the bar: rice, rice noodles, bean noodles, bok choy, water chestnuts, green and purple cabbage, napa cabbage, bamboo shoots, spinach, in addition to the other usual vegetables (i.e., pineapple, onions, green onions, bean spouts, broccoli, carrots, celery, etc.). There was more meat; specifically, there was shrimp, calamri, and fish in addition to the usual lamb, beef, chicken, and pork (none of which was frozen)… but surprisingly, no turkey. They also had lots more sauces and toppics: ground peanuts, peanut sauce, oyster sauce, hoisin sauce, black bean sauce, sugar, brown sugar, olive oil, teriyaki sauce, mongolian sauce, ground ginger and onions.. in addition to the usual stuff.
Other differences: They used a square grill instead of the round one (their other restaurant uses a round grill). They bring the cooked food to you. They don’t have pocket bread or eggrolls.
Yummy. Yummy. Yummy.
And even better: They have a second location, which looks to be in the same building as our Columbia office.
