Al Dente Posted July 13, 2005 Share Posted July 13, 2005 Do we have a Solo Vegetarian Bug Lover in our midst? Link to comment Share on other sites More sharing options...
jm chen Posted July 13, 2005 Share Posted July 13, 2005 Wasn't me. I only offered my support for the 15th and K burrito. Seems to be a decent chat this week, though, not too heavy on the bitching as it sometimes is. Link to comment Share on other sites More sharing options...
monavano Posted July 13, 2005 Share Posted July 13, 2005 Holy crap!! The sticky buns at Carlyle have pecans, NOT walnuts anymore!! Holy shite. And the nerve not baking that poor, poor chatter her own walnut buns. I just don't know how I can get through my day with this news. I mean first there's starving people in Africa, then the bombings in London and now THIS??? What in thee H- E double hockey sticks is this world comming to? Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted July 13, 2005 Share Posted July 13, 2005 Solo Vegetarian Bug Lover: I was dining solo the other night, and felt rushed so I invited the cockroach on the floor to join me. Since they had a vegetarian menu for Restaurant week, he accepted. The management then comped my entire meal because the sun had set a bit too quickly. I will still never go back. Tom Sietsema: I think I know who this is. And yes, you made me laugh. This sounds like Rocks to me. Link to comment Share on other sites More sharing options...
Barbara Posted July 13, 2005 Share Posted July 13, 2005 (edited) Holy crap!! The sticky buns at Carlyle have pecans, NOT walnuts anymore!! Holy shite. And the nerve not baking that poor, poor chatter her own walnut buns. I just don't know how I can get through my day with this news. I mean first there's starving people in Africa, then the bombings in London and now THIS???What in thee H- E double hockey sticks is this world comming to? I seemed to have read this differently. The poster was trying to find for sure that the buns had pecans and not walnuts and wasn't able to get an adequate answer. Am I missing something here? Edited July 13, 2005 by Barbara Link to comment Share on other sites More sharing options...
JLK Posted July 13, 2005 Share Posted July 13, 2005 Gripe: I can rarely read the chat in real time so I print it after the fact and read it while riding the Metro. About half the time, though, the "Print this article" feature doesn't work. Link to comment Share on other sites More sharing options...
monavano Posted July 13, 2005 Share Posted July 13, 2005 I guess my point was "so what"?? just don't eat them? If this is enough to tip your boat, you got bigger issues than sticky buns. Ugh. Link to comment Share on other sites More sharing options...
Barbara Posted July 13, 2005 Share Posted July 13, 2005 I guess my point was "so what"?? just don't eat them? If this is enough to tip your boat, you got bigger issues than sticky buns. Ugh. Noted. However, I don't have any food allergies that I know of, but am sympathetic to those who do. To a point. Link to comment Share on other sites More sharing options...
The Doctor Posted July 13, 2005 Share Posted July 13, 2005 Wasn't me. I only offered my support for the 15th and K burrito. Seems to be a decent chat this week, though, not too heavy on the bitching as it sometimes is. So you're the refried/mango fan? What else do you get on it? Sour cream, guac? I'm not a big refried fa, but if it's dressed properly I'll give it a try. Have you ever tried the 17th and K burrito guy? I've been curious how his offerings are. Link to comment Share on other sites More sharing options...
lackadaisi Posted July 13, 2005 Share Posted July 13, 2005 I guess my point was "so what"?? just don't eat them? If this is enough to tip your boat, you got bigger issues than sticky buns. Ugh. It seems like it would have been an easy question to answer, and they refused to do so. I certainly did not read the post as someone asking them to prepare anything differently. He just wanted to know what a major ingredient was. I have had nothing but excellent service at any of the GAR, but I see no reason to belittle someone's complaint that the restaurant would not answer a simple question. I don't believe that the issue is the sticky buns; it is the restaurant's refusal to answer the question. Link to comment Share on other sites More sharing options...
monavano Posted July 13, 2005 Share Posted July 13, 2005 I belittled a little complaint. Aren't I mean Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted July 13, 2005 Share Posted July 13, 2005 (edited) And what was that crap about someone who "heard" that the tasting room at Eve had gone downhill? Heard where? Edited July 13, 2005 by Jacques Gastreaux Link to comment Share on other sites More sharing options...
monavano Posted July 13, 2005 Share Posted July 13, 2005 Yes, very vague post about Eve. I can attest to the tasting room being a mind -blowing experience. Tom was all about positive support though. Link to comment Share on other sites More sharing options...
JPW Posted July 13, 2005 Share Posted July 13, 2005 And what was that crap about someone who "heard" that the tasting room at Eve had gone downhill? Heard where? Perhaps the same source that told Michael that Ray's was closing! Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted July 13, 2005 Share Posted July 13, 2005 Yes, very vague post about Eve. I can attest to the tasting room being a mind -blowing experience. Tom was all about positive support though. I guess if in fact there are rumors floating around out there that Eve's tasting room has slipped, Tom was justified in using the comment and in dispelling the rumor. Link to comment Share on other sites More sharing options...
monavano Posted July 13, 2005 Share Posted July 13, 2005 Very good point Link to comment Share on other sites More sharing options...
jm chen Posted July 13, 2005 Share Posted July 13, 2005 So you're the refried/mango fan? What else do you get on it? Sour cream, guac? I'm not a big refried fa, but if it's dressed properly I'll give it a try.Have you ever tried the 17th and K burrito guy? I've been curious how his offerings are. Haven't tried 17th and K. The 15th and K guy has sour cream, guac, and salsa, none of which I take. Most of my work pals get black and tan (refried red beans and black whole ones) but I've found the black beans aren't always good. Mainly I'm just a sucker for that mango sauce, which I picked from his selection of 40 or so bottles, everything from mildish Cholula to tonguebusters like Predator and Dave's Insanity. Never leave the burrito on your desk for half an hour and try to eat it later, though. The tasty pliable refried material, as it cools, takes all on the texture and appeal of spackle. Anybody know what that rumoured pizza place thing was about? Can't think of any "popular" joints on Connecticut that have an empty space next door, except maybe Dino, and I figured it's a little early to start speculating about Dean's second location considering his first one has been open exactly a week. Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted July 13, 2005 Share Posted July 13, 2005 Anybody know what that rumoured pizza place thing was about? Can't think of any "popular" joints on Connecticut that have an empty space next door, except maybe Dino, and I figured it's a little early to start speculating about Dean's second location considering his first one has been open exactly a week. I thougt he was talking about Frank Ruta and (cough cough) Palena. Link to comment Share on other sites More sharing options...
jm chen Posted July 13, 2005 Share Posted July 13, 2005 Innnnnnnnnnnnnnnnnnnnnnnteresting. Link to comment Share on other sites More sharing options...
alan7147 Posted July 13, 2005 Share Posted July 13, 2005 I never heard of/had New Haven style pizze before. Does anyone know how it differes from other styles? I know that many consider New Haven pizza to be the best in America. Two of the most famous spots are Pepe's and Sally's. White clam pizza seems to be big in New Haven as well. One site explains that the crust on a New Haven pizza is a little thicker and doughier than New York style. Additionally, there sauce/cheese ratio is more heavily focused on the tomatoes than the mozzarella. Lastly, New Haven places seem to leave the pies in long enough that the oil separates from the cheese, rises to the top of the pie, and almost seems to "fry" the mozzarella, giving it a mottled golden-brown color Link to comment Share on other sites More sharing options...
DonRocks Posted July 27, 2005 Share Posted July 27, 2005 The July 27th chat. Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted July 27, 2005 Share Posted July 27, 2005 There goes that 90-minute limit myth about Ray's the Steaks again. Link to comment Share on other sites More sharing options...
DonRocks Posted July 27, 2005 Share Posted July 27, 2005 There goes that 90-minute limit myth about Ray's the Steaks again. Last night I got to Sonoma at 6:20, and they said the table was booked at 7:30 and that I'd need to vacate by then. I happily took it, and left by 7:25. So ... where's the problem? Link to comment Share on other sites More sharing options...
MelGold Posted July 27, 2005 Share Posted July 27, 2005 It's been a while since a restaurant's been put through the ringer. Sad day for Poste. Anyone been lately who can validate the rampant complaints? Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted July 27, 2005 Share Posted July 27, 2005 The problem is that there is no generalized 90 minute limit at Ray's. You only run into it if you make an early reservation after all of the time slots immediately after your time are book and he needs your table for people who were already booked. Tom himself seemed to be of the false impression that all diners at Ray's were subjected to a 90 minute limit when in fact that limit will apply to very few diners at that restaurant. Link to comment Share on other sites More sharing options...
DCMark Posted July 27, 2005 Share Posted July 27, 2005 And Colorado Kitchen! Link to comment Share on other sites More sharing options...
Stretch Posted July 27, 2005 Share Posted July 27, 2005 (edited) So it's true, fine dining in this town ain't what it used to be: Washington, D.C.: Le Pavilion, haven't thought of that in years, I remember going there right after the premiere of "GoodFellas" in l990, Monsieur Cam came out to meet me and I got groped by a member of the waitstaff in one of the alcoves. Those were good old days. PS: Didn't a certain acquaintance of ours use to wait tables there around that time? Charles? Edited July 27, 2005 by Stretch Link to comment Share on other sites More sharing options...
Al Dente Posted July 27, 2005 Share Posted July 27, 2005 It's been a while since a restaurant's been put through the ringer. Sad day for Poste. Anyone been lately who can validate the rampant complaints? I had a very good dinner there back in April, but haven't been since. Unless there's been some change in management, I'd think it would still be a solid restaurant. Link to comment Share on other sites More sharing options...
Kanishka Posted July 27, 2005 Share Posted July 27, 2005 I'm going to Poste (albeit during Restaurant Wk.) Tuesday and will report back, but the last time I had appetizers and drinks there I left happy. Link to comment Share on other sites More sharing options...
oliveDC Posted July 27, 2005 Share Posted July 27, 2005 Had a burger and truffled fries, both of which were great, at Poste a few months back, but that was followed by a lackluster brunch with a very uncomfortable server who forgot several things and kept spilling the coffee refills. Link to comment Share on other sites More sharing options...
lackadaisi Posted July 27, 2005 Share Posted July 27, 2005 I had an amazing dinner at Poste a few weeks ago. The service was excellent and the food was perfect. And, we were even encouraged to share a dessert. Overall, an excellent experience! Link to comment Share on other sites More sharing options...
DonRocks Posted July 27, 2005 Share Posted July 27, 2005 I was at Poste a few months ago and had a fine meal. Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted July 27, 2005 Share Posted July 27, 2005 Looks like we are back on schedule with the weekly spanking machine. Link to comment Share on other sites More sharing options...
DonRocks Posted August 3, 2005 Share Posted August 3, 2005 The August 3rd chat. Link to comment Share on other sites More sharing options...
Stretch Posted August 3, 2005 Share Posted August 3, 2005 Washington, D.C.: Went to Galileo last night for Restaurant Week. I checked the Post's website and found that all four of the user reviews were negative. They said the service was poor and snooty and the food wasn't up to par. Well, as a poor federal worker who could only do Galileo this week, none of that was true. The service was perfect and polite and the food was divine. So much for the reviewers!Tom Sietsema: Yeah, I'm not a big fan of online reviewers, either. I mean, who ARE they? I have no idea whether JaneLovesFood or BobLikes28 know anything about food, or if they have hidden agendas." Which is why, of course, I have long given them both of them and their anonymous bastard offspring free rein to hurl all sorts of imprecations at various restaurants through the medium of ... erm ... this very chat. Link to comment Share on other sites More sharing options...
DonRocks Posted August 3, 2005 Share Posted August 3, 2005 Tom Sietsema: Wow, I feel like I just sat in on an hour-long restaurant business class! Thanks for taking the time to address the crowd today, Ms. Cominsky.And diners, remember to address problems as they occur. And drivers, remember to always respect the speed limit. Sincerely yours, Officer Tom Sietsema Driving 80 mph on the way to Dunkin' Donuts Link to comment Share on other sites More sharing options...
Heather Posted August 3, 2005 Share Posted August 3, 2005 I was surprised that the guy who wanted a pub in Silver Spring wasn't told to check out the Quarryhouse. Link to comment Share on other sites More sharing options...
squidsdc Posted August 3, 2005 Share Posted August 3, 2005 I was surprised that the guy who wanted a pub in Silver Spring wasn't told to check out the Quarryhouse. ...or down the road to the RMP (Royal Mile Pub) Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted August 3, 2005 Share Posted August 3, 2005 I was glad to see that he posted the message from Landrum about the mythical 90-minute limit. Link to comment Share on other sites More sharing options...
starfish Posted August 3, 2005 Share Posted August 3, 2005 Tom Sietsema: Recently, I dined at a place where I wasn't sure I was known. The waiter blew it when he showed up with me wine a few minutes late and said, "We chilled it for you, sir." that was most likely notti bianche. what mr. seitsema failed to mention was that we chill all bottles of red wine before being served to bring them to the proper temperature. this raises an interesting point, however. i would guess that seitsema is recognized in most upscale and fine dining places. the first time i saw him (4 years ago) one of my servers brought it to my attention. i then made sure that everyone in the restaurant found a way to sneak a look. this has surely happened in so many places and given the high turnover of this business, his anominity is shot in my mind. i, for one, am tired of playing the "i know who you are but you don't want me to know" game. i wish i could simply introduce myself, welcome him to my restaurant, and give him a table. just as i would for any other person that i recognized but did not know. Link to comment Share on other sites More sharing options...
DonRocks Posted August 10, 2005 Share Posted August 10, 2005 The August 10th chat. Link to comment Share on other sites More sharing options...
DonRocks Posted August 10, 2005 Share Posted August 10, 2005 You heard it here first: Michel Richard is going to open another restaurant Only cause I letcha break the story Link to comment Share on other sites More sharing options...
Nadya Posted August 10, 2005 Share Posted August 10, 2005 Washington, D.C.: Hi Tom, I noticed that in one of the more reputable online food chats, restaurant workers (servers/hosts) are posting berating comments about diners – especially in the wake of restaurant week. Although the customers are kept anonymous, do you think that it is appropriate? Tom Sietsema: Everyone needs a place to vent. I'm guessing the restaurant workers feel comfortable doing so in said chats. Mwahahahahah start "spank the hostess" game. And kudos for being called "more reputable." Link to comment Share on other sites More sharing options...
DCMark Posted August 10, 2005 Share Posted August 10, 2005 (edited) I can't believe that uptight Peruvian! First of all, with the exception of my stint at Habor Ligths, in Bethany Beach, DL, 90% of dishwashers are immigrants, from South America or Africa. ANd if you read Kitchen Confidential, Bourdain prefers to train them as chefs instead of some CIA grad. Edited August 10, 2005 by DCMark Link to comment Share on other sites More sharing options...
The Hersch Posted August 10, 2005 Share Posted August 10, 2005 But I loved the parody, by the person supposedly offended by the "clown who speaks Chinese" remark. Next time, please consider saying, "a clown who speaks Spanish with a Peruvian dialect" or something like that. Link to comment Share on other sites More sharing options...
Audrey2025 Posted August 10, 2005 Share Posted August 10, 2005 I love Tom, but more and more I think he's falling into a trap of presenting a comment (his or someone else's) and letting the chatters respond and respond and respond--pretty soon, we're not talking about food anymore. I'm all about presenting "The Other Side," as he puts it, but that shouldn't come at the expense of the rest of our questions. I really do love Tom, though, and I think it's great that he takes the time and energy to do the weekly chat. Link to comment Share on other sites More sharing options...
DonRocks Posted August 17, 2005 Share Posted August 17, 2005 The August 17th chat. Link to comment Share on other sites More sharing options...
Waitman Posted August 17, 2005 Share Posted August 17, 2005 Yo- Hillgrrrl, you go! But, bigger tips when you're in a large party? I will respectfully listen to anybody currently on the floor, but when I was waiting, we used to consider those things cash cows. Much better to run one large party, especially if they have a set menu, than four little ones. Link to comment Share on other sites More sharing options...
JPW Posted August 17, 2005 Share Posted August 17, 2005 Yo- Hillgrrrl, you go!But, bigger tips when you're in a large party? I will respectfully listen to anybody currently on the floor, but when I was waiting, we used to consider those things cash cows. Much better to run one large party, especially if they have a set menu, than four little ones. Ya want bigger tips? Make out with the bikers at the bar. Link to comment Share on other sites More sharing options...
jm chen Posted August 17, 2005 Share Posted August 17, 2005 Or just go with Per Se's new 20% policy. Feh. Link to comment Share on other sites More sharing options...
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