Sometimes people ask me: How can I cook like a pro? How can I make my food taste more like food that I eat in restaurants that I love?

There are certainly some tips you can take home that will improve your cooking, but it is important to note that technique will not replicate that amazing meal you had last week. Nor will the exact recipe, or even the top of the line commercial equipment in your kitchen (though that really helps).

The fact is that your meal was made wonderful by much more than the food. Eating out is as contextual as any experience — it is all about the moment. It was the setting, your mood, your companion and many other things that worked together in concert with the food to make the meal special. That is why we go out, and it can’t be copied at home. Home is for different moments.

Okay, having got that out of the way, let me also throw this one out to you: I did not go to culinary school, and thus I am not a trained chef. I have spent plenty of time ‘behind the line’ in professional kitchens, but I am not a pro. I know how to cook, however, and I know what to look for in food. I also ran these ideas by the real pros that I work with for their approval before I submitted them. Given those disclaimers, take this advice for what you think it is worth.

These are some simple tips and strategies that should help your cooking at home. The most important tip I have is that the more you can approach cooking without anxiety or fear, the better your food will taste. Many people see recipes as intimidating and hosting as nerve-racking. I can guarantee you it comes out in your food. The more fun you have and the more relaxed you are, the more sumptuous your meal will be. Many chefs and cooks chose this line of work because it is their passion. It isn’t ridiculous to suggest that their passion as much as their expertise is what makes their food taste so good.

More Heat

I cannot walk by the range in my kitchen when my wife is cooking without dialing up the burner. Whatever it is set at, it should always be higher. She used to put in the oil and the vegetables in the cold pan and then turn on the burner. Now she heats the pan, adds the oil and waits until it is hot. I hear it sizzle and pop, and I know dinner will be good.

Many home cooks are too tentative with temperature. Life in a restaurant is always hot; 350 is a minimum, 500 is lots of fun. Of course, there is simmering, slow cooking and baking, but most of your food benefited from a red hot skillet, grill or pot. Heat makes flavor — not only do you get that wonderful texture from a charred steak, but the marking also enhances the flavor tremendously.

Smoke in your kitchen is a good thing. Next time you ‘cook’ a chicken breast, try ‘searing’ it first: Turn the burner up and wait for the oil to almost start smoking. Drop in the chicken and listen to that sound. You’ll never go back. Just turn on the fan or open a window.

More Fat and Salt

No mystery and no secret ingredient here. Fat and salt make food taste good, and restaurants use more of it than anyone. Are you wondering what is missing from that soup you made? Is it close but something you can’t place isn’t there despite your total adherence to the recipe? It’s probably salt. Or bacon. Adding salt shouldn’t make the dish taste salty, and in the right proportion it makes every flavor in the dish taste better. Similarly, fats like butter and olive oil enhance every aspect of a dish including the texture.

There are, of course, drawbacks to over-abundances of these two staples — namely, your health. I don’t want to ignore that, and eating at home is a great way to eat healthy, but good food and flavor is all about balance. You can balance out your meal with tons of fresh vegetables, high quality lean proteins, whole grains, and there should still be plenty of room for some bacon to start your stew or a little butter to add some sheen and luxury to your sauce.

Cook With Bones

The best stews and soups are often described as soulful and having a ‘depth of flavor.’ This comes from slowly building the flavors and letting them come together. The best of these start with a deep backbone of flavor that comes from rich stocks. Good restaurants make their own from veal bones, duck bones, fish, pork, you name it. That can be impractical at home—who has day after day to gently simmer bones on the stove? — but basic chicken stock is pretty simple and is a good place to start. Plus, any extra  can be frozen and used to start a later dish.

If you’re not interested in making stock, then you should at least start buying your meat with the bones in them. A bone-in chicken breast will be juicier and more flavorful than the standard boneless, skinless variety. A whole chicken roasted will be even better. The bones contribute a tremendous amount of flavor to your dishes, and they should not be ignored. Once the food is done, bones can easily be removed if you don’t want them on your plate. For instance, if your five-year-old-says, “Oh my gosh, gross!” Ahem.

Also, it is healthier to eat meat cooked this way, as the bones contribute the best nutrients to the food during the cooking process. That’s how I got my wife to start doing it.

Think About the Plate

Most home cooks spend a great deal of time with the recipes. They carefully select them, spend a ton of time assembling the ingredients and then throw their heart into making the dish. Then they toss it on the plate. Have you seen any celebrity chef without that classic image of starched white jacket, furrowed brow, narrowed eyes radiating intensity as they carefully study their dish on a plate? Hyperbole? Yeah, a little, but not entirely.

Lots of time goes in to how dishes appear on a plate. What reads as appetizing on a menu should look at least as good on a plate. Think about your favorite dishes and how your face lit up when it was set in front of you. To get your guests — and maybe even your five-year-old — to do that, spend some time thinking about how you want to arrange your food. Line up the asparagus the same direction, tightly packed. Slice the pork and array the medallions around the curve of the plate. Sprinkle some fresh parsley or fresh grated Parmesan around the edges of the plate. Whatever it is, take one minute and think about how to make it look pretty on the plate. Makes all the difference, trust me.

Buy a Squeeze Bottle

Fancy plating 101: tools make the plate. You may not be able to replicate that unbelievable kumquat coulis you had downtown last week, but you can decorate your plate the same way. A simple squeeze bottle allows you to take your dinner to the next level. Even a basic balsamic vinaigrette looks cool when you try your best Jackson Pollack imitation on a bright white plate with some fresh greens.

Sear Then Roast

How did you make it so the chicken didn’t get dried out? I have gotten that question a dozen times. The trick is to use two methods: Cook the meat — and it can be any meat, even fish — in a pan or on a hot grill first, then transfer it to a hot oven. You will nail it every time.

Take the nightly staple chicken breast, for example: Season it well and heat up a stainless steel pan (better still, a cast iron skillet) with some oil. When the oil is rippling from the heat, drop in the chicken breast and leave it alone. Give it a few minutes until you can lift it up without difficulty. Flip it and throw the whole pan in a hot oven.

You’ve even got a great base for a pan sauce when you are done. You’ll never go back, I promise. You can do the same with a thick steak on the grill — char it like you’re trying to burn it into coal and then flip it to get the other side. Pull it off and toss it in the oven. No more dried out meat from the grill. Even works great with burgers.

Want some more tips? Next time you have a great dish or a great time at a restaurant, ask for the chef. Then ask your question or present your quandary. If you start with a compliment or two, you will find them almost universally helpful.

The views and opinions expressed in this article are those of the author and do not necessarily reflect the views of ARLnow.com.

If so, Chick-fil-A has just the event for you.

Chick-fil-A’s Ballston mall and Crystal City locations, along with the chain’s 49 other D.C. area restaurants, are hosting a “Date Knight” for mothers and sons from 4:30 to 8:30 p.m. on Monday, May 6.

“During this special medieval-themed evening, moms and their sons are encouraged to spend some time together while they enjoy dinner, great conversation and several special activities,” the company said in a press release. “Every Mother-Son pair will also receive a place mat with fun questions and topics to get the conversation started, and a take-home booklet that provides ideas for future dates and questions that both moms and their sons can ask each other.”

The “special activities” are free, but diners still have to pay for the food.

“One of Chick-fil-A’s goals is to promote community connections and enrich the lives of everyone we come in contact with,” Erik Amick, a Chick-fil-A franchise operator, said in a statement. “We understand the importance of mother-son relationships and want to encourage area moms to come to Chick-fil-A, enjoy their son’s company over a meal and have fun!”

Interested customers can make “Date Knight” reservations online. Currently, the Ballston Chick-fil-A has 53 reservations available, while Crystal City has 49 reservations remaining.

(Updated at 1:20 p.m.) Vice President Joe Biden stopped by Liberty Tavern (3195 Wilson Blvd) in Clarendon this morning to film a segment for a TV news show.

Biden was one of the guests on the MSNBC show Morning Joe, which filmed a roundtable discussion on gun reform at the restaurant.

It’s not the first VIP visit for the Clarendon restaurant. President Obama dined at Liberty Tavern on October 27, 2011. Biden, for his part, is no strangers to popular Arlington eateries. He had lunch at Metro 29 Diner on Dec. 7, 2012.

Biden and his security detail arrived at Liberty Tavern around 11:00 a.m., Clarendon Patch reported via Twitter. The Vice President left at 12:15 p.m., flashing a big smile and a thumbs up to a crowd that had gathered across the street. Morning Joe hosts Joe Scarborough and Mika Brzezinski stood outside O’Sullivan’s, across from Liberty Tavern, to see Biden’s departure.

Liberty Tavern co-owner Mark Fedorchak said Biden and the other guests were served pastries and coffee from Northside Social, which he and his brother Stephen also own.

Fedorchak said Biden “was very conversational” and talked with him about their mutual northeastern Pennsylvania roots. As it turns out, Biden used to enjoy going to the Scranton-area Circle Drive-In Theatre, which is owned by the Fedorchaks’ uncle.

That wasn’t the only incidental connection between Biden and Liberty Tavern’s ownership group. Restaurant co-owner and local developer Brian Normile got a chance to apologize to Biden for accidentally driving a ball into his golf foursome during a recent trip to Kiawah Island, South Carolina.

The Vice President apparently didn’t mind. According to Fedorchak, Biden wrote a gracious note on a menu before leaving the restaurant.

“Next time lunch, thanks for the hospitality,” it said.

Photos by ARLnow.com except as noted

(Updated at 10:35 a.m.) A 24-year-old Alexandria man shot himself outside Union Jack’s (671 N. Glebe Road) in Ballston last night.

The shooting happened around 1:00 a.m. According to police, the man was having “domestic dispute” with his girlfriend inside the restaurant. He then walked outside, took out a gun, fired several shots in the air, and then shot himself in the head, said Arlington County Police spokesman Dustin Sternbeck.

About 30 people witnessed the shooting, Sternbeck said. At least one bystander attempted CPR.

The man was rushed to the hospital and is currently alive and on life support, in very critical condition. He was not pronounced dead, as earlier reported.

This was at least the second time this year that a major police incident happened at the restaurant. Union Jack’s was the scene of a brawl that resulted in two arrests in February.

Photos courtesy Misty Alvarez

Arlington’s Public Health Division has reversed course and will now allow restaurants to have “dog friendly” outdoor dining areas. As recently as November, the health department was reminding restaurants that no pets — except for service animals — were allowed in any dining area, inside or outside.

Now, restaurants can apply for a variance that would allow dogs in outdoor dining areas.

“Restaurants that wish to allow dogs in their outdoor dining areas now have an administrative process they can initiate to request a code variance,” Arlington’s Public Health Director, Reuben Varghese, said in a statement. “To receive a variance, a restaurant will have to comply with a set of safeguards designed to minimize risks to the dining public.”

“The change is in response to community requests,” the health department said in a press release. “With proper safeguards, restaurants can protect their customers’ health and safety in the presence of dogs.”

“Safeguards include requiring dogs to be leashed and not allowing them on seats and tables, restricting food and drink preparation from the outside dining area, and requiring signs to inform diners they are in a ‘Dog Friendly Area,’” said the press release. “Compliance would be evaluated as part of the routine restaurant inspection process.”

Photo via Arlington County

Food trucks? Sure! Cupcakes? Bring it on! No subject is too risky, so let’s go right for the perpetual hot button topic of almost every live chat or website about food: Kids.

I enter on all sides of the conversation here: I’m an operator who deals with families all the time, I’m a Dad who loves to eat out with my daughter, and I’m a diner who often likes eating out with just grown-ups. A lot of you fall into the latter two categories, so you can surely appreciate how nuanced the topic is.

Here is the deal: some kids are angels eating out, some kids have a hard time in restaurants, and sometimes it’s the same kid on different days. Some parents are like Baby Whisperers with their kids, some parents struggle more, and sometimes it’s the same parents. Also, we could all probably stand to take a deep breath and relax just a little bit.

It’s just that simple. And it’s just that hard.

As an operator, I love kids. Their parents spend money, after all, and there are a ton of advantages to marketing to families. In Arlington, families represent a very lucrative demographic; I’d be crazy to ignore them. Also, as stated above, today’s family at brunch could turn into next week’s anniversary dinner or next month’s mom’s night out in the bar. We have always prided ourselves in welcoming kids into Eventide and Spider Kelly’s. We have families ourselves.

And let me be very clear to point out that the responsibility for ensuring everyone has a good time is on us. It’s our job to make all our guests happy, and that’s what we try to do.

But we could all use a few ground rules.

When I became a parent, I realized that the restaurant business had actually prepared me well. For work, I had to learn to be ready for anything at anytime. I had to learn to keep calm and trust my preparation. Parenting was the same except infinitely more wild and unpredictable. The best part about kids is you never know what will happen next, but that can make plans and events and dinners maddening. A sense of humor helps a lot, but it won’t always save the meal.

Here are a few tips that I valued as a dad, and that establishments will value as they do their best to accommodate you:

1. Bring Cash; Get the Check Early. I know, no one carries cash anymore and cards process quickly, but it saves a time-consuming step. I ask for the check when the food comes. If things go south, no problem.  I can pay the check and be gone before things really break bad.
2. Bring a Snack. We strive for everything at Spider Kelly’s to come out in less than eight minutes, but that can be an eternity if your kid has plummeting blood sugar because you forgot to feed her after soccer. That was me more than once this past season. Snacks on hand can make all the difference.
3. Don’t Be Afraid to Ask for Something Your Kid Will Eat:  I don’t know how anyone could shun the donuts at Eventide, but kids’ tastes change by the minute it seems. Don’t be afraid to go off menu if you can’t find anything for your kid. And don’t be shy about placing an order right when you sit so it comes out quickly. Happy kids and parents mean good tips for the servers. They should hop to it.
4. Bring your own entertainment — as long as it is quiet. Even if your kid is a budding food nerd, it’s hard to keep them busy through an entire meal. Just remember that the table behind you probably doesn’t want to hear Shrek 2. Doesn’t anyone color anymore? My office is papered with my daughter’s handiwork. Many restaurants keep supplies on hand, but your stuff is always the best.
5. Pay attention to your children. Seems basic, right? But it isn’t. This isn’t date night for you, so please keep an eye on your kids. Even good kids get into things, and all kids can get bumped by grownups not accustomed to looking out for them. I see it all the time at Spider Kelly’s, and it honestly scares me a bit. The later it gets the more we encourage parents to keep their kids on their hips. It’s safer for everyone.

Okay, that should be enough fodder for the comment section.

I also wanted to give some praise to spots in town that my daughter and I love. She has been my breakfast, lunch, coffee, dinner and dessert date for as long as we have had her. She is almost six now, and a seasoned pro at going out. It’s always been something fun for us to do together to get out of the house where we seem to drive each other, and my wife, crazy. We are at our best out and on the move. Her tastes have changed (along with her patience) as she gets older, so certain places have gone in and out.

Our favorites and the times we usually hit them up:

Faccia Luna (Lunch)

Quick food and good variety. Great beers for Dad, coloring stuff always on hand for the little one. I’ll admit this one is heavily favored because of nostalgia. My wife and I had our first real date here, and when our daughter came along, it was one of the first places we were brave enough to venture out to. Dinner or lunch here is always kind of a mile marker.

Eat Bar (Brunch)

They serve an amuse bouche, and it’s a doughnut! They play old cartoons on the big screen which keeps the kids at bay. The quizzical looks my daughter gives Elmer Fudd and Foghorn Leghorn are priceless.

Iota Café (Breakfast)

The most peaceful place for breakfast in town. Quiet, usually with classical music playing. Daily papers laid out and the most killer breakfast sandwiches. Room for restless kids to run around (stage dancing, perhaps?).

Café Caturra

A shout out to a chain albeit a regional one. This café concept is out of Richmond. Nice building, comfortable seating and lots of good stuff to choose from on the menu. They slash the food and drink prices for happy hour, so you can get some drinks, food for you and the kids and be out of there way before bedtime with barely a dent in the wallet.

The views and opinions expressed in this article are those of the author and do not necessarily reflect the views of ARLnow.com.

Wiinky’s (3902 Wilson Blvd) will serve its last burgers on Sunday, March 31, according to a sign in the window. Restaurant employees said they were told that Wiinky’s and several other small businesses on the block are closing to make way for a new pet store, possibly a Petco location.

“Unfortunately, the ownership of our building has changed hands and the new landlord has opted not to renew our lease in favor of a large corporation that will pay a much higher price for the space,” the sign said. “We appreciate the support you gave given us the last few years… In the mean time we will be looking for a new location in the Arlington area so don’t be surprised to see a new and improved Wiinkys in the future.”

The burger and hot dog joint opened in April 2011. Despite skepticism about its young owner and its earnest, low-frills food offerings, the restaurant has remained in business and has even attracted a 4/5 star review average on Yelp. A manager tells us business has picked up in the last year and is now “really good,” especially at lunchtime and during late night hours (when it also offers a delivery service).

We’re told that the new Wiinky’s, should it reopen elsewhere, may apply for a permit to serve beer and wine.

“We’re going to keep our ears and eyes open, looking for a place in Arlington,” said owner Ryan Shandel. ”If we find a place that’s affordable and makes sense, then we’ll make a move.”

Shandel said the closure is “a sad and sudden thing to happen,” but added that he’s grateful for the support of the community and for the opportunity to learn while on the job. He said he hopes customers will stop by one last time before the restaurant closes on Sunday.

So far, Petco hasn’t responded to a request for comment.

Hat tip to @PeoplesEyebrow. Photo via Google Maps.

From now until the end of the festival, five participating Arlington restaurants will “serve creative spring and Festival-inspired entrées, appetizers, desserts, cocktails, or multi-course menus.” Last year, no Arlington restaurants participated.

The special offerings are part of the festival’s Cherry Picks program, now in its 11th year.

The participating restaurants are:

• American Tap Room Clarendon (3101 Wilson Blvd)
• Amuse at Le Meridien (1121 19th Street N)
• Epic Smokehouse (1330 S Fair St)
• Morton’s The Steakhouse – Arlington (1750 Crystal Drive)
• Sushi Rock (1900 Clarendon Blvd)

Photo via National Cherry Blossom Festival

The new owners of Velocity 5 (2300 Clarendon Blvd) in Courthouse say they’re planning to convert the 200-seat restaurant and bar into “Social Haus,” which they describe as “a traditional beer garden with a modern twist.” They’re hoping to renovate the restaurant soon — a project expected to take several weeks — and reopen it by the end of May.

According to Matt Rofougaran, one of six partners who purchased the Courthouse location of Velocity 5 last month, Social Haus will feature a selection of 100 beers, including 35 on tap. The beers — which will range from local brews, German and Belgian imports and standards like Corona — will be available in bottles or, for beers on tap, in steins and boots ranging from half a liter to a full two liters.

While beer will be the big draw, Social Haus will also offer local and German wines. Specialty cocktails will be on the menu, and Rofougaran said the partners are currently working to secure a machine that will serve frozen Red Bull and vodka cocktails.

The seating new arrangements will be reminiscent of a traditional German beer hall. The renovations will knock down walls inside the restaurant to make way for two large picnic-style tables — “social seating” as Rofougaran called it — which will comprise about 75 percent of the seating inside Social Haus.

Other planned interior improvements include a doubling of the size of the ladies’ restroom. As for the outdoor patio seating, the partners plan to add heating elements this fall, then plan to create a separate outdoor bar next year.

Rofougaran says the owners, who will continue running the restaurant as “Velocity 5″ until the renovations, are also working to revamp the restaurant’s menu and improve the much-maligned food.

“The food menu is going to completely change,” Rofougaran said. “We’re going to have fresh, organic, healthy options. There’s still going to be good burgers and wings and stuff, but instead of having the regular crap, we’re going to have grass-fed beef with no hormones, no preservatives.”

“We’re thinking of the health-conscious people in Arlington,” he added. “People know what they’re eating these days, they’re not eating crap like they used to.”

In addition to the healthier options, a gluten free menu, a Sunday brunch menu, and the improved bar food, Rofougaran said Social Haus will serve German favorites like bratwurst and schnitzel.

Rofougaran says he and his five partners are all Northern Virginia natives who have experience in the restaurant and bar promotion businesses. They range in age from 28 to 33.

“We know what people like,” he said. “We’ve been going out in Arlington ever since college.”

Rofougaran said he and his partners are hoping to gather community input on the plans for Social Haus. They’ve set up a suggestion box at Velocity 5 and, in an unorthodox move, Rofougaran encouraged any residents who wanted to weigh in the plans to call him on his cell phone: 703-856-5613.

Photos via Facebook

The annual awards gala is organized by the Restaurant Association Metropolitan Washington (RAMW). Nominees were announced last night in 16 categories.

While Arlington was shut out in the “fine dining” and “upscale casual” categories, Arlington-based restaurants made up more than half the “Casual Restaurant of the Year” category.

Among the five casual restaurant nominees were Bayou Bakery (1515 N. Courthouse Road), Pete’s New Haven Style Apizza (3017 Clarendon Blvd) and Nando’s Peri-Peri (1301 S. Joyce Street). Bayou was the only purely Arlington restaurant; Pete’s and Nando’s both have other locations outside of Arlington.

Clarendon’s Fuego Cocina y Tequileria (2800 Clarendon Blvd) was nominated in the New Restaurant of the Year category. Meanwhile, chef Scot Harlan of Green Pig Bistro (1025 N. Fillmore Street), another Clarendon restaurant, was nominated as in the Rising Culinary Star of the Year category. Also nominated in the Rising Culinary Star category was Tim Ma, who’s planning to open a new restaurant, “Water & Wall,” in Virginia Square.

The RAMMY Award winners will be announced at a gala event on Sunday, June 23.