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From YouTube: Carlyle
Description
Last season we came to Shirlington to try the Best Buns on the block. This year we're back, and for something just as GREAT. We're here at Carlyle, and american style bistro that
serves up innovative and award winning cuisines for Lunch, dinner and our favorite, brunch. Part of the great american restaurants, Carlyle's high energy atmosphere has been the focal point
of Shirlington Row since 1986.
A
B
Carlisle
began
when
the
oliver
t
car
company
decided
that
they
wanted
to
buy
out
what
was
jealous
department
store
and
create
a
retail
and
dining
space.
So
they
bought
out
this
space
created
one
strip
of
street.
That
was
some
store
fronts
and
some
restaurants
and
carlisle
was
asked
to
be
one
of
the
flagships
of
that
new
segment
of
town
and
we've
been
here
ever
since.
B
What
I
think
a
lot
of
people
don't
know
there
is
actually
a
bus
station
right
across
the
street
from
carlisle.
There's
also
a
lot
of
parking.
If
you
don't
know
where
that
best
garage
to
park
in
just
give
us
a
call
we'll
help,
you
find
parking,
there's
lots
of
garages
and
we're
adding
more
and
more
parking
every
day.
Carlisle's.
A
B
All
of
their
breads,
all
of
our
breads
that
we
use
are
made
homemade
every
day.
We
do
the
poblano
cheddar.
We
do
the
rustic
italian.
We
do
the
two
raisin
pecans,
so
we
also
use
their
burger
buns
and
then
brioche
for
the
french
toast
for
brunch
on
saturday
and
sunday.
So,
let's
talk
about
brunch.
Let's
talk.
B
A
B
B
Gonna
say
our
lobster
roll.
It
is
incredible.
We
have
a
traditional
new
england
style,
lobster
roll
bun
buttered
on
both
sides
and
grilled
with
the
lobster
salad
out
of
this
world,
and
you
probably
should
save
room
for
some
dessert,
maybe
a
little
chocolate
waffle
at
the
end.
It's
a
real
real,
great
dessert
that
we
make
and
all
of
our
restaurants
feature
it's
very
popular.
Can.
B
C
C
What
we
do
we
put
them
in
a
mold
and
we
let
them
set
overnight.
Then
we
start
off
with
a
cold
saute
pan,
we
add
the
shrimp
sauce.
We
add
our
corn,
relish,
which
is
a
grilled
corn,
relish
a
little
roasted
red,
pepper,
scallions
and
cider
vinegar
in
there,
then
we
have
a
compound
butter,
which
is
just
butter
butter
with
garlic,
a
lot
of
garlic
in
it.
So
it's
garlic,
butter.
C
We
let
that
let
that
let
that
bring
out
what
we
do
is
we
bring
that
up.
We
let
it
reduce
down
a
little
bit
yeah
and
then
we
add
our
shrimp
and
then
we
add
our
shrimp
and
the
reason
we
don't
start
the
shrimp
in
there
and
add
it
this
way.
What
you
want
to
do
is
you
want
to
poach
them
in
that,
so
it
infuses
the
liquid
infuses
it
in
there
and
we
have
more
control
over
how
we
cook
them.
C
A
C
C
What's
up
next
is
lobster
roll.
We
start
with
this.
We
have
boiling
salted
water,
heavily
salted
water,
and
we
cook
these
for
eight
minutes,
and
then
we
end
up
with
this
voila.
One
of
these
characters
goes
into
a
lobster.
Roll
we're
gonna,
take
this
and
twist
pop
that
out.
Then
we
take
a
pair
of
scissors
and
we
pop
it
up
the
back,
and
then
you
what
you
do
is
you
pop
it,
and
then
it
should
come
straight
out
cut
it
in
half
cut
it
straight
down.
Oh.