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MarkS

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About MarkS

  • Rank
    ventworm
  • Birthday 01/11/1960

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    Male
  1. San Diego, CA

    Heading to San Diego at the end of the month for 3 days to catch up with my son, the travelling engineer. Open to suggestions local to San Diego, hopefully with great water views. Thinking fish tacos, brewpubs, great seafood and Mexican.
  2. Reading these posts convinced me it isn't likely I'll ever eat here. I lean toward fresh and different versus refined and rich. Once you get into this price range it quickly gets to high end NYC dining which seems to have no limits.
  3. Leave the fare hungry and go to Lures in Crownsville, literally down the road. Lures is a neighborhood place with a tremendous beer selection as well as awesome pub food. As it's in Crownsville it tends to be local knowledge only.
  4. Looking for a new winery in Northern Virginia

    I've never been to a local winery. Am I missing out?
  5. Spanish last Saturday night. Tomato toast with anchovies, tomato and beet salad with balsamic reduction. Seafood Paella to die for. 4 Bottles of Rioja Riserva and grand Riserva served us well.
  6. Microwave Oven

    I opted for a microwave drawer. It's out of the way and does not take away from the design. I don't use it. You can see it in picture 2, it is on the far right next to the full size dishwasher. http://www.photopian.com/galleries/kenwood/streger/content/gilbert_20161104_00375-76_large.html
  7. I went to Kapnos in Bethesda Monday Night. The space was very nice and it wasn't that crowded so there were no noise issues. I enjoyed the fact that the tables are not next to each other. So I'd say this is a nicer Cava, The wine list was large but I have no experience with Greek wines. Mostly had carafes of wine when we were in Athens. So a $40 bottle of greek red was good, nothing memorable. The food was great. Spreads, Couscous, Eggplant, Fried Chicken, Lamb Shank and Pasticcio were all superb. We left stuffed, enjoyed it all and would go back. Better then most and a welcome addition to Bethesda.
  8. Don't knock Anne Arundel. I moved to Annapolis 2 years ago and welcome coming home to a waterfront Horizon view.
  9. Flamant

    The food was very good, service excellent. I'd go back.
  10. Had the pleasure of celebrating an anniversary at Flamant in Annapolis last week. Slightly off the beaten path as Flamant is in a house in west Annapolis. This is a small and intimate space as the house provides 3 dining rooms each with 3-4 tables. This keeps the noise level way down but may be problematic in colder times as the front door opens into a dining room. The food was very classic and refined. The chef is Frederik De Pue, who has cooked in Washington and France previously. Annapolis is just a much smaller and friendlier atmosphere with less dining competition and a town where patrons know each other well. The menu is small but well executed with 5 snacks, 5 small plates and 5 entrees. We had the green Gazpacho which was excellent and shared a veal shank which was amazing. I didn't take picture like other here but will say that this is worth the trip. If you live in Columbia, Laurel, Bowie, Baltimore then this isn't far and is that good. Here is a link to Tom's review though I would give this a solid 3 stars. https://www.washingtonpost.com/lifestyle/food/a-belgian-chef-takes-his-charm-and-whimsy-to-annapolis/2017/07/25/f4a79b2e-6d6b-11e7-b9e2-2056e768a7e5_story.html?utm_term=.14411cd4cbec
  11. We will be eating the pork chops and sausages tonight. The pork looked well Marbeled with fat.
  12. Last night my son and I attended an interactive butchering demo. Some Disassembly Required at Mess Hall. It was a great event and we look forward to eating what we brought home. Mike broke down a 1/2 hog into primals and then into chops and pieces. He also made 3 types of sausage in 20 minutes. Amazing knife skills not to mention he used a reciprocating saw on the chine bone. The BBQ was great as well and very engaging pitmaster who uses Mess Hall to make some of his food. Gather at Mess Hall to watch Mike Haney, a skilled butcher from the Salt Line (Formerly of Burch & Barley and All Purpose) break down a beautiful free range, heritage pig, sourced directly from Spring House Farm, in Lovettsville Va. During the interactive 3 hour event, Mike will cover many butchering techniques and skills while you indulge in local craft beers and BBQ. Yes, you can don gloves and participate to an extent (but you cannot wield the blades!). We will also discuss various types of charcuterie preparations, and unlimited Q&A. Joe Neuman, pitmaster and founder of Sloppy Mama's Barbeque will provide a dinner of smoked pork and hand-made sausages, plus sides. He will stay to talk about additional preparation methods over rounds of DC Brau.
  13. Cuban Sandwiches

    is a turkey Reuben still a Reuben?
  14. First time at Fox's Den on Main Street in Annapolis. solid gastropub from same folks as Level and Vida Taco. Shared salad, meatballs and pizza. All were solid. Will go back as there as no wait and the food was solid.
  15. Community Tables

    Union market is mostly community tables though a few places have bars as well.
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