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About genericeric

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    Ashburn, VA
  1. Agree - would also give a nod toward Rube's in Montour, though a completely different atmosphere (and cook-your-own should really be a separate category) Side note, any restaurant that has this disclaimer on its website is probably worth a visit: VACATION TIME AT ARCHIE'S WAESIDE! Closed July 2 through July 24 for our annual vacation.
  2. I know, I was just so aghast at the choices. Growing up in Iowa, I know Flemings is popular in Des Moines but I would be surprised if many would say its the best steak - its just a nice place to have dinner. Kansas City is still proud of its barbeque and beef (and recently, beer). The problem with Foursquare ratings is they confuse popularity with quality.
  3. No no no no no. Just... no. An indication of how off this is is that a number of places are duplicated across states. J. Gilberts in Missouri and Connecticut. Flemings in Iowa and Louisiana. Maybe I'm not up on the what the kids these days are doing, but didn't Foursquare peak some time ago?
  4. If you go in the evening, or stay less than an hour during the day, validation will no longer be necessary.
  5. Sounds like Boston Properties has somewhat given in and is allowing free evening parking and an hour free during the day, according to this story.
  6. Were you at a cart in NYC or a restaurant location? My personal opinion is that Halal Guys works really well as a food truck, less well as a brick-and-mortar. As I noted up thread, the food trucks almost always have lines. Any time you go you are getting a hot, fresh meal - I've never had the gyro (always get the chicken) but I've never had a less than 'really good' meal from the truck. That hasn't been the case at some of the restaurant locations, where the food moves less quickly and expectations are somewhat different. I don't like to eat fast food for dinner, and I love that there are always so many new places to try in New York. But its not uncommon for me to grab HG for dinner one night when I'm there, usually when I get into town late or maybe after a show - it's pretty freaking good. The restaurant business model seems to rely on nostalgia from former New Yorkers and visiting devotees - its passable, but just not quite the same.
  7. Visited RTC recently for the first time since the payment system was implemented. It was dead on a Thursday night at 5:30. Really, really dead. Most of the street traffic consisted of the security guards checking plates and writing tickets. My favorite part was when a security person was placing a parking ticket on a car and the woman came up screaming "NO! NO! I work for Boston Properites, don't give me a ticket!" The ticket was removed. I don't mind paying a nominal fee for parking. I mind the friction it causes in the retail experience - meaning if I can slide my cc in a meter and be done in 15 seconds, fine. If I have to download an app, create an account, store cc information, or go through a painful five minute phone call - not so fine. $6 for two hours also seems a bit rich in the suburbs when the garages and most of the street parking spots were vacant.
  8. I must be getting old because I'm having a really hard time with Clyde's pricing these days. Willow Creek is trying out what appears to be a new chophouse section with a $37 8oz filet - sides not included ('shareable' sides are 9$). Last June their monthly special was an 8oz filet, WITH sides, for $19.95. Not sure what justifies more than doubling the price over a 10 month time. And then there's the $76 tomahawk. If they can make the high end meat business work, great for them. But there used to also be more options in what I'll call 'The Tuesday Night' section when you just want to stop by the neighborhood bar on the way home but don't want a hamburger. At least The Hamilton still has half portions of pasta and sushi, you CAN get a halfway interesting (read: not a turkey sandwich) meal here without breaking the bank. Even the monthly specials at WCF seem to have gone by the wayside (missing for last 2 mos).
  9. My previous experiences here at the Ashburn location have been somewhat bland, though I also haven't had the oil issues Don mentioned above. I'll have to try out these recommendations. Very much miss the old Kababs and Curries around here that was cursed with a terrible location and has since been taken over by Suvai. Fair warning, while the online ordering system is advanced, delivery often takes an hour+, I believe they use a 3rd party service so it's to your advantage to pickup whenever possible.
  10. You can tell when someone isn't happy to see you - the look on her face made it pretty obvious she was not thrilled I was there, followed by the menu tossed in my general direction, rushed order, complete lack of pleasantries, etc. kept up throughout the visit. Everyone who sat down seemed subject to the same. I've had that happen before at other bars shortly before closing (happened a few weeks ago at Maple in NYC despite a one drink promise from me to the bartender) before, but this was a. out of charcter for her and b. not near closing
  11. Stopped by the bar in a local restaurant last night for food and a drink - I knew the bartender in so far as I eat there 2-3 times a month and we recognize each other - she has always been friendly and conversant. It's a relatively well-admired restaurant within the DR community and in my local community. But for reasons I don't understand, the annoyance at the fact that I sat down at her bar last night was beyond clear. I have come across my fair share of rude bartenders. And bad bartenders. Bartenders who were too busy to talk, didn't want to take my order, were too drunk to make me a drink (true story) - things happen. But to be made to feel truly unwelcome at the bar is just not a good feeling, and it's one I've experienced a few times recently (maybe its me? I tend to tip decently well and try not to be rude or get drunk in public). Bartending is a job, I get it. You have good days, bad days, great customers and ones that drive you insane. And of course I can tell if the ones I'm familiar with are having a bad day, but my advice is to make sure you don't leave the customer feeling like the bad day is because of them. I guess this could apply to many jobs, but there is something about the bartender rejection that tends to stick with you...
  12. Tough crowd... Occasionally restaurants run out of ingredients. Depending on how you interpret the punctuation on their menu (placement of the comma leaves the question open), it seems they may advertise using organic romaine. Perhaps the Giant was out of organic? They also stress local farms and advertise which farms their produce comes from. Sure, they could have put up a notice. Or, Bob the manager is the only one entitled at the local branch level to spend money, and Bob was out that day. Jim had called Bob's boss to get authorization to go over to Giant to buy the non-organic, non-local romaine lettuce, but that takes some time. If they'd been out of romaine for a week, none of these really apply. But if the romaine ran out that morning, perhaps they thought customers would be ok getting a salad with one of the four other greens options available...
  13. Yep! The staircase framed the entire 'set' (such as it was) and thus was pretty central to the show. If your wife didn't like the first, I'm afraid this one is headed in the wrong direction for her
  14. I'm not sure how much Glenn Close is getting paid to star in this revival of Sunset Boulevard 26 years after the original, but she is worth every cent - even considering an imperfect vocal performance. This production was called 'partially staged' in London - when it moved to New York they must have fleshed out the staging a bit, but it is still much lighter than the original. After all, you need the space to hold the 40-piece orchestra on the stage which provides rich sound without being distracting behind the actors. The actor playing Joe Gillis (male lead) was fine, but gave a very by-the-book performance with very by-the-book vocals. The night we saw the performance, the woman playing his young love interest (Betty) was an understudy - she was also fine but gave a very by-the-book performance with somewhat thin vocals. This all leads to the production being a bit of a bore until Close takes the stage - it is hard to imagine anyone else in this role (though I'm sure the other actresses involved in the 1991 casting drama feel differently). Even with her breaking BOTH of the two most dramatic notes of the production (With One Look in the 1st act, and the final note of the show in the second), her overall performance carries the show. At the curtain call, Close's behavior was somewhat... eccentric - her small dog coming on stage for a back-and-forth dialogue to raise money for the theatre fund left several patrons wondering how far off Close really was from her character, Norma Desmond. This production is on stage through early June - if you're in the city before then, it is worth the ticket to see this performance.