Category Archives: Restaurants

DC Foodie: Sweetgreen

Sometimes (read: all of winter) I’m like “ick, salad” and other times (most of summer) it seems like the most perfect idea.

This month – which how is it possible, that it is already half over??Sweetgreen, the as locally-sourced-as-possible, salad brain trust of local Georgetown grads that is taking the NE + MidAtl corridor by storm has figured it out, almost.


Their July Salad features mesclun greens, basil, peaches, slivered almonds, goat cheese and balsamic dressing.  Normally, I’m a big fan of goat cheese, but on a whim (and because they were out) we swapped for white cheddar.  This is a good move, I promise.  The white cheddar offers an extra salt kick in an otherwise pretty close to perfect summer salad.

Get your greens – before they wilt!

Eating Our Way Through New York

This past weekend we went to New York City for a whirlwind trip of less than 48 hours.  New York is a big city, but you’d be surprised how much you can see, do and eat in that short time frame.

We arrived in NY at around 3:00PM and went to our hotel, the Hilton Garden Inn Times Square – perfectly convenient.  Then we were off on our separate ways; Mark to a meeting, me to 5th Avenue… everyone has their priorities!

Fifth Avenue

We reunited at our friends’ apartment in TriBeCa, where we got to hang out with a pretty cool 2 year old, and her new little sister.  Perfect time to see friends, catch up and relax.

Dinner: Ordered in sushi – only in NY can you order in sushi, that is presented just like at a restaurant.

On Saturday, Mark told me we would be going for a big walk.  Having once lived in NY, when he goes back he likes to see as much of it as possible.  And, walk we did!

13.3 Miles in NYC

Breakfast was a quick bite of eggs and bacon at a nearby diner.

Then, we started at Columbus Circle and walked through the winding trails of Central Park.

Central Park

Central Park

After Central Park we walked back down Fifth Avenue and passed Rockefeller Center.

Snack: At Rockefeller Center I spotted a California transplant, the one and only (of only 5 locations) Bouchon Bakery.  We dropped in for a cup of coffee and fresh OJ, and I didn’t think for much else.  Then I spotted macarons.  Made with almond flour, these delightful, multi-color discs had the potential to be a gluten free hit.  Here is my advice: go to NY just for these!  They were the amazing, melt in your mouth, perfectly smooth, fragrant from real vanilla bean goodness that a macaron should be.

Bouchon Bakery Macaron

And then we kept walking and decided on a lunch stop which brought us through Times Square, Murray Hill, Chelsea and eventually the Flat Iron District, for our first visit to Eataly!

Lunch at Eataly

Lunch: I have been looking forward to visiting Eataly for months – that sounds crazy, but I’ve even written about it here, on this blog.  In the shadows of the Flat Iron building stands Eataly, part food court, market, and piazza.  I loved it.  We ate at Verdure, the vegetable focused mini restaurant and watched the store’s motto, “We Sell What We Cook & We Cook What We Sell”, in action.  I ordered an eggplant parmigiana with spaghetti squash, and Mark had a combination lunch of lentil soup, raw salad, farro and vegetable fritto misto.  Of course, we ended our visit with a cup of gelato.  Buon Appetito!

Then we continued our journey through Grammery, Bowery, NoLita, Soho Chinatown, Wall Street, the World Trade Center, all the way to Battery Park at the tip of Manhattan.

The New World Trade Center

Wall Street

The Statue of Liberty from Battery Park

Then, we turned back and walked North to the West Village for our favorite meal of the weekend, at Recette.

Dinner: This is our second time at Recette, and this time we decided to go all out and ordered the Chef’s Five Course Menu.  Tip: Do the same, you’ll be thrilled to follow this chef’s leadership and choices.  The meal by, the cousin of my cousin, Chef Jesse Schenker, was completely memorable.  Each dish of the five courses, amuse bouche and sorbet, was unique and featured new flavors, ingredients and techniques.  After devouring the Scallops with Artichoke, Asparagus spear, and Thumbelina Carrot in a Caviar Beurre Blanc sauce we asked Lindsay, Jesse’s wife and Recette partner, “How does he come up this?” She told us, before running to check on another customer, “he’s like a writer that comes up with crazy stories and surprises…” I’ll finish the thought, the meal like a good book, keeps you wanting more and yet still completely satisfied at the end.

Where are your favorite places to eat in New York?  Have you been to any of these?

Tell me in the comments!

Estadio Makes a Statement

Do you know Estadio in Logan Circle?  I have walked past it a number of times without really paying it too much attention.  I liked what I could interpret of the vibe through the large picture windows, the rustic Spanish aesthetic, but that is pretty much where it ended.

Dining Room, via Estadio

Then last night we were meeting friends for dinner, at this point, I admit we have become tough  to please in a restaurant.  We love the idea of eating at a restaurant but hate the end result of feeling overly full, overly oiled and overly billed.  So, as it happens we went to Estadio, a contemporary Spanish restaurant that encourages you to sample lots of flavors through their small bites and plates.

The stand out dish, in an evening of truly great drinks and plates was the kale.  It was full of flavor, had a strong bite, some bold natural spices and yet wasn’t overcomplicated.  This was a dish that would inspire you to make kale at home.

As we finished the plate of kale, we spotted a teeny winged friend from the garden that had also been sauteed up.  Why am I sharing this part of the meal?  Because it happens.  It happens when you go to a restaurant and the food is fresh and organic, which the kale was.  We told our waitress, she immediately apologized, notified the chef and then the manager came to the table to also apologize.  He was gracious, and truth be told, we still loved the kale.  We told him we loved it, and that we’d want to make it at home, in fact. 

Five minutes later he returned to our table with a hand written copy of the kale recipe. This means on a busy night he stopped someone in the kitchen, or had them hand write the recipe so that we could make it at home.  It was such a simple act and at the same time a grand gesture, and one that we all very much appreciated.

This was our first time at Estadio.  The bug in question was an uninvited guest, and very quickly forgotten.  The food was memorable, the service was remarkable. 

So, what else did we eat and drink?

I’ll be the first to admit I am not a drinking connoisseur; set me up with a mojito and  I am good to go.  However, our friends are, and collectively we were impressed by the homemade tonics, the infusion of real fruit, the jumbo ice cube which melts slower to not water down your drink, and liquors and bitters with great names that today I can barely remember.

Mark and I ordered the Tecolate a cocktail of Tequila & Cava, Rosemary & Grapefruit, and the bartender did offer to make a mojito if I needed, but this was just lovely.

On to dinner….

So let me set the stage for you, at our table is a combination of people who are cutting back on meat, or dairy or gluten.  Estadio makes it easier by providing two menus, a full version and a version that outlines vegan, vegetarian and gluten free.

So we started with two orders of the peach salad, the “Marriage” Boqueron, and open faced sandwich with anchovies and peppers, Sautéed Pea ShootsSautéed Red Kale,  and Bacalao Crudo, a thin slice of cod with jalapeno, avocado, orange segments and olive oil.

Marriage, via Estadio

For round two we ordered a salad of heirloom tomatoes, a dish of roasted corn with manchego, and the Scallops with roasted cauliflower and salbitxada.

I loved the peach salad; it was fresh and naturally sweet, balanced by the arugula, mint, marcona almonds and fresh goat cheese.  The roasted corn was more amazing in each bite, the pea shoots and kale were fresh, flavorful and something I would make and eat again and again.

It is really rare for us to go to a restaurant and leave feeling fully satisfied, happy with every dish, happy with the service and excited to go back.  That’s how we felt last night, and we look forward to returning.

Thanks, Estadio!

Where to Eat in Cabo

When we arrived in Cabo we had one goal: eat as much fresh fish and produce as possible.  And, we did.  We scooped up fresh salsa by the chipful, we slathered chunky and smooth guacamole on everything (even eggs at one point) and dined with the fishes.

Before we went to Cabo I did my research, I searched all the travel sites, food sites and blogs, and then I was given the gift of Rick Bayless’ guide to the Baja Peninsula in Food and Wine.  Thank you!  Bayless is the expert, in my mind, for all things Mexican and so his suggestions rose to the top of our list.

First Stop: The Office This is the sister restaurant to one of Bayless’ suggestions, Edith.

What to Expect: Expect a crowd, make a reservation.  This spot is well liked loved by las turistas, and I imagine that is not going to change any time soon.  It is a casual spot, as in wear jeans and you’re over dressed.  The music is playing, your feet are dug into the sand and there is vibrant and bustling energy.

What to Order: We started with some BIG margaritas, and chips and salsa (this is the recurring theme of the trip), then shared a ceviche that was fresh, bright and delicious.  Then we settled in for a second Honeymoon, a special that night, featuring two lobster tails, four prawns, a filet of sea bass, rice beans, and tortillas that were made just a few feet away.  Each bite of the fish was juicy and perfectly cooked.  My favorite was the seabass.

What to Skip: The dessert.  I am really never one to skip dessert, even when I am wearing a bikini the next day, however, this just missed the mark.  Every other dish was so spot on with local flavor and this was a big slab of a banana chocolate cake that we could have found at any Cheesecake Factory around the country.

Why You’ll Love it:

Next Stop, Don Emiliano.

What to Expect: A quieter experience, artfully plated dishes, and unexpected flavors that sing.  This was a great spot to end our trip; al fresco dining – all the tables are outside – and the ambiance of eating in someone’s lovely backyard with our sky dotted with Moroccan lanterns.

What to Order: Do not skip the salad.  We shared a jicama, tomatillo, cactus salad that was incredible.  Bright green and full of flavor this was a salad I only wish we could replicate at home.  For dinner Mark again won the ordering contest with his entree.  Try the short ribs, they are fork tender, and glazed in an aromatic, smoky, rich sauce, and served with orange zested mashed potatoes.

Why You’ll love it: The food is all locally sourced, and while it doesn’t fight the American palate it really stays true to the local flavor, and that includes heat and spice, even in the dessert.  The chocolate tart with salted caramel ice cream had sweet, salty, spicy and savory notes in every bite.

Have you booked your flight yet?  Make your reservations!

Arriving to and Eating in San Francisco

This is the last leg of our California Road Trip – taking the drive from San Luis Obispo to San Francisco with an overnight stop in Monterey/dinner in Carmel and a visit with friends in Sunnyvale (outside of Silicon Valley).

We’re working backwards, so that I can share with you a terrific meal and fabulous recipe for home.

Before heading to the airport we parked along the pier to find a great dinner spot.  We found a perfect pre-travel meal at Plant Cafe Organic.  Mark and I skipped the local wines and instead opted for fresh pressed juices.  Everything was a delight; full flavors, vibrant colors, terrific view.

The stand-out order was my dinner, the Ginger Miso Quinoa Bowl, with shrimp.

I have since made a version of this dish at least four times since returning home.  It is impossible to screw up, and you’ll be hard pressed to find someone who doesn’t love it.

Ginger Curry Quinoa Bowl Ingredients

  • 1 yellow onion
  • 2-3 cloves of garlic
  • 4 medium sized carrots
  • 2 medium sized zucchini
  • 1 red, orange, yellow pepper
  • 1/2 lb of shrimp, peeled and deveined or tofu/chicken
  • 1 can of light coconut milk
  • 1 cup water
  • 1 cup vegetable broth
  • 1/4 cup of teriyaki/soy blend (Soyaki)
  • 1/4 cup of Thai Yellow Curry Sauce (Trader Joe’s)
  • 1 tablespoon minced ginger
  • 2 teaspoons curry powder
  • 1 cup quinoa

The recipe uses a lot of vegetables, but there is a lot of room for creativity.  Extra broccoli, no corn? No big deal.

Prepare all vegetables by chopping the onion, mincing the garlic, cutting the corn from the cob and cutting the carrots, zucchini and peppers into 1/2″ spears.

Prepare the pan with a small splash of olive oil and the onions and garlic and cook over medium/low heat.  When the onions have begun to melt add the carrots.

Then add directly to the pot the coconut milk, water, vegetable broth, sauces, seasoning and ginger.  With a gentle hand, mix all of the ingredients.

Add the zucchini and peppers and cover.  The flavors are all working together for a really layered and full bodied bite.  When the vegetables are softened but still firm (after 10 minutes) start the quinoa in a separate pot.

As the quinoa is finishing add the corn to the vegetable pot and recover.  Add the shrimp and cook for 2 minutes and then turn for 1 minute, or until the shrimp loses it’s grey in favor of a more fashionable (and safe for consumption) pink.

This dish is a breeze to make, cheap to prepare and perfect for the next day’s lunch.

Leftover tip: keep the quinoa separate so that it doesn’t absorb all of the sauce!

Other notable SF stops:

  • Sunnyvale, we got to visit with friends who we hadn’t seen since our wedding, who recently moved to Sunnyvale.  We got to meet their adorable daughter, who unsurprisingly found her first boyfriend in Mark.  We walked about the beautiful campus of Stanford University, and understood why if you’re going to do extended studies, you’d want to do it there.  (It is the most beautiful campus I have ever been to. Note to future progeny, I will be happy to visit you there.)
  • Then we moved on to San Francisco we met up with a high school classmate of Mark’s, John Gidding, of HGTV fame. Together we went to Starbelly in the Castro district and then onto Blackbird nearby.  Starbelly is all atmosphere, and very good food.  You walk in and the energy is palpable; young people, v-neck t-shirts, wine and cheese.  The restaurant features upcycled wood and communal tables and a daily changing menu.  We shared the Starbelly domestic cheese plate and salumi.  The presentation was stunning, it was piled high with gorgeous cheeses and meats and dotted with sweet berries and nuts. The emphasis is on fresh and the flavor is delicious.
  • The next day we met a high school friend of mine, Rachel, for  lunch in the city.  We went to the Sentinel.  It is famous for their corned beef sandwich and that is what Mark got and quickly devoured.  Talk about aromas luring you in – this is the lunch spot in SF for an amazing sandwich.

It is easy to see how you could leave your heart in San Francisco, but bring the recipes home with you!

A Sweet Drive through Ojai

We left Beverly Hills and headed off to our next stop, San Luis Obispo (*yes, the happiest place on Earth).  As we did the long drive we stopped a long the way, mostly for meals, but also to enjoy some gorgeous scenery.

First stop outside of Beverly Hills: Malibu.  We went to Marmalade Cafe, in Malibu.  We ate there on a previous trip, after I had heard it was a favored spot of Jennifer Garner, and so on this trip it was an easy to choose spot to return for a large and filling breakfast.  Marmalade (in Malibu) is decorated in country kitsch, features large breakfasts and is the kind of place where young girls at the table to our left debate the latest tanning treatment and to the right two men discuss who’s hot enough to be cast in their one day film…

For Breakfast: Egg White Frittata for me, Multi-grain pancakes for Mark

On the road again… Toward Ojai and Ventura. Per the recommendation of a friend we veered away from the Pacific Highway towards the smaller towns of Ojai and Ventura. If you, like me, are a fan of ABC’s Sunday night TV, then you may know of Ojai from the Walker Family. When we determined to go that way I became determined to find a place to get the Walker’s favorite snack: a date shake. A conveniently timed bathroom break brought us to Blender’s in the Grass and wouldn’t you know it, they had a date shake. We made our own creation, a banana date shake – and it was to die for and perfect to share on the road.

If you wanted to make a similar creation on your own here is a health-conscious version of this already healthy shake:
* ½ C. skim milk
* 4-6 pitted dates
* 2 C. frozen banana chunks

Our smoothie powered us all the way to what is my favorite spot in California, Santa Barbara.

We have been to Santa Barbara on a previous trip and at that time we really explored the city’s wine culture with multiple stops and taste at wineries. On this trip I feel like we explored and experienced Santa Barbara like locals, and not tourists. We found cute parks when the Ocean meets the real estate, libraries and sweet stores, and art galleries with cafes tucked inside of courtyards.

Next stop, the happiest place on Earth, SLO!

Red O-M-G

Back to Beverly Hills.  After escaping the traffic, it was time for dinner.  To say that we were looking forward to this meal was a major understatement.

We have been a fan of Rick Bayless ever since I saw one of his cooking shows and the variety of ways he made salsas and guacamole.  Bayless is the American master of Mexican cuisine.  He focuses on local flavors and authenticity.

Red O is at 8155 Melrose Avenue and walking in from off the street is like being transported from the busy city street to a gourmand’s playground.  The large restaurant has high ceilings and compartmentalized spaces: a large dining room and enormous bar area with swing seats and of course required of any “hip” scene, communal tables and lounge seating.

Red O via Citybuzz

My way of verifying if I like a space is if it pulls from me the response, “this would be great for a party.” – and it would be.

But, what about the food?  The food is what would make me want to move to that tony little neighborhood of Beverly Hills.

Mark and I started out our dinner like I wish we always could with margaritas and the Yellow fin Tuna ceviche.  The fish was fresh and bright and the flavors were beautifully and boldly accented by the light sweetness of the cucumber and fullness of the avocado.  The avocado addition to the ceviche was brilliant, and a delight to eat with the warm tortilla chips.

To the entrees…  Mark and I are big into sharing, which means that we try to always order completely different entrees.

Red O Chilapachole via HauteLiving

Mark ordered the Chilpachole, which on first glance looks like a bouillabaisse or cioppino dish.  It is described as “velvety seafood broth with chipotle & epazote, Mazatlan shrimp, Viking Village scallops, Carlsbad mussels, striped bass, roasted potatoes and chayote”.    If you’re like me your understanding of those ingredients might be limited to our ocean fare.  Here is what I can tell you: velvety smooth is an understatement.  The soup is a bowl of freshness, the flavors sing, the heat doesn’t overpower, it only emboldens the rest of the ingredients.  Order, share, enjoy.

Camarones al Mojo de Ajo via WeezerMonkey

I had the Camarones al Mojo de Ajo, growing up in Florida there are a few key Spanish words I recall, and yes Camarones, mojo and ajo are top of the list.  What hooked me on this dish was that it included sweet plantains – what had me raving, was how it was presented.    The large portion of shrimp was presented with lightly wilted Bloomsdale spinach in a fragrant and flavorful garlic sauce.  The Veracruz rice and sweet plantains were served in a pyramid shape with the plantains cut into small pieces and hiding in the rice – the result equal flecks of the savory garlic and sweetness of the plantains.  It was love at first bite.

For dessert we shared the Veracruz-style bunuelos on the recommendation of our waitress.  To be fair, we were both very full and up until this point I was keeping Kosher for Passover, but, homemade donuts and a trip to California were reason enough to break all dietary rules.  They were fresh and hot from the oven, sprinkled with cinnamon and sugar and ready for dipping in the Kahlua hot chocolate sauce and salted caramel ice cream.

The entire experience from first sip to last bite had us saying, Red O-M-G, muy delicioso!

Welcome to Huntington Beach

When we arrived in LA our first stop of our winding road trip was Huntington Beach.  The laid back beach town, friendly to surfing locals and landlocked tourists was a perfect choice to unwind after a long flight.

Image via

We stayed at the Hilton Waterfront Beach Resort, a large hotel with an island feel.  With surfboard inspiration from the wall decor to the “Do Not Disturb” signs it was clear we had arrived in Surf City.

For the first two days of our trip we shuffled through the sand on Huntington and Laguna Beach and climbed (via rental car) up the cliffs of Laguna Beach for some real estate inspiration and admiration.

In Huntington Beach we met with a high school buddy of Mark’s at what seems to be “the” place to eat in Huntington Beach, Duke’s.  The restaurant sits squarely at the base of the Huntington Beach pier and is perfect for catching sunsets like this one.

The view is amazing and the food is exactly what you would expect, Hawaiian “inspired”, beach fare: fresh fish of all kinds, rice dishes, coconut and macadamia nut everything.  The best item of the night, without question isn’t even on the menu, it was the ahi tuna tacos.  These are worth asking for, and maybe or maybe not sharing with a friend.

If Huntington Beach is a surfer’s paradise, the artist in us all would love Laguna Beach.  With homes nestled high on the cliff side and down toward the beach, Laguna offers a landscape that is hard to find elsewhere and certainly not on the East Coast.  As you drive up the cliffs of Laguna Beach it is nearly impossible to not be taken in by the beautiful homes that are buried and built into the mountain.    The only thing more breathtaking is the view.

Custom Trolley Sign at Tuvalu

Closer to sea level are the prerequisite finds in any beach town: coffee shops, souvenirs, more ice cream shops than necessary, and in particular to this town a well edited collection of galleries and boutiques.

On Forest Avenue, you’ll find my favorite Laguna Beach store, Tuvalu, and it’s across the street neighbor 230 Forest Avenue, the site of my favorite Laguna Beach meal.

Shopping then eating.  Walking into Tuvalu, I immediately felt the urge to pull a Veruca Salt and ceremoniously declare, “I want it all”.  Seriously.  If you have a lust for coastal decor and an aesthetic that is more chic than chintz, this is your place.  Even the starfish seem sophisticated.

Off to lunch – the morning overcast has lifted, the air is cool and the sun is bright.  We sat outside at 230 Forest Avenue for a delightful and delicious Pacific coast lunch.

230 Forest Avenue, at night, via 230 Forest Avenue

Mark ordered something off the specials menu, and I had the Maui Onion Soup and the Field Greens Salad.  Here is the thing, I am not normally one to order a “field greens salad” – they aren’t generally too exciting, they typically are not different than a bagged salad.  But not here, no, sir.  Much of the produce we eat, the fruits, vegetables and salad greens come from California, so when we talk about eating fresh, and local, this is the place to do it.  Each bite of each field green was bursting with flavor and good preview of the many delicious meals yet to come.

Next stop, Beverly Hills, what a thrill!

California Dreaming

A few weeks ago Mark and I headed out west to California; the land of movie stars and swimming pools.  We went to escape the allergies of the Mid-Atlantic, to get some sun on our faces and really good food in our bellies.

Travel has a funny way of revitalizing of every sense.  This trip sharpened our sense of smell as we drove along the Pacific Coast Highway, delighted our sense of taste as we enjoyed food and drink along our journey, brightened our sense of sight as we stopped to take mental photographs of the idyllic and strengthened our sense of touch during a two-day yoga workshop.

In a week we visited: Laguna Beach, Huntington Beach, Manhattan Beach, Santa Monica, Beverly Hills, Ojai, Ventura,  Santa Barbara, San Luis Obispo, Carmel/Monterey, Santa Cruz, Palo Alto, San Francisco and Oakland.

Over the next few posts I’ll share the hotel, food and activity highlights from an amazing vacation!  This trip was truly a California dream come true.

Full Moon

This past weekend there was a “Super Moon” – the moon was 17,000 feet closer to Earth than it normally is, so it looked that much larger than normal. Sometimes the moon makes you do crazy things, this is one of those times.

(The picture, though a great study in contrast, does not fairly portray how big the moon really looked.)
On Saturday, we went with friends to Haine’s Point, the spot where DC’s two rivers meet and it must have been the full moon because we were inspired to try some new food choices, far beyond our normal menu selections.

First stop: Capitol Hill for DC-3, an aviation inspired, boutique hot dog restaurant from the guys that brought Matchbox to DC.  Each dog is inspired by a different location, the Cincinnati, West Virginia, or mine the Californian (no hot dog, just falafel and avocado).  
DC-3’s California “Hot Dog”
To be fair, hot dogs really should be eaten on the spot, either steps away from the grill or still within smelling distance of a street vendor.  Our hot dogs had to travel a little bit, so by the time we dug in, the bun had lost some of its bounce and the toppings melded together.  I wouldn’t recommend these for on the road food, but if I did go back, I would definitely indulge again in their fried pickles; the thick cut pickle coins were battered and fried and delicious.

Post moon viewing we looked at each other and wondered, “So, what’s for dessert?”  Never mind that between four people, six hot dogs, two orders or fries and a order of pickles had already been devoured, we were on the hunt for something sweet.

Perhaps it was the thrill of the moon, or the allure of sugar and butter, our next stop was Dangerously Delicious Pies in the H Street, NE.  Dangerously Delicious is a Baltimore import, and while pie seems homey, this is by all accounts homestyle pie with a bad-ass baker attitude.  No gingham, or girly cake plates here, we’re talking pies and skulls and cross bones, and rock and roll.  
Between the four of us we ordered, and shared the cherry pie (very tart), the mixed berry (perfect sweetness and bite), the chocolate chess and the Baltimore Bomb.

Baltimore Bomb
Baltimore Bomb is evidently a local specialty and has been highlighted on the Food Network’s “Best Thing I Ever Ate” as a favorite of the Ace of Cakes, Duff Goldman.  The cake is a custard cake with Baltimore’s local Berger’s cookies “melted” on top.  It tastes like melted, ooey, gooey cookie dough – which is to say, pretty out of this world.  It is worth sharing with a friend.  While it was definitely a treat, I think if we went back that is what I would order again – I can bake a mean pie myself, so I like to try things that I don’t have the recipe for and that are, well, the bomb.

So, while normally I’m talking oatmeal, whole wheat flour and root vegetables, this weekend was one to indulge in and we took some time to howl at the moon, and quiet the growl of our stomachs.