bobbyz

Experienced Banquet Servers needed for large banquet on Monday, May 23rd. 12:30 pm report time, ending at 9:00 pm. $13.00 per hour to start. Steady work for good, hard workers. Tuxedo or black suit, black bow tie. Respond for further details. Email: bobby@concept2ops.com

i always use white granulated sugar...one trick to this is to use enough sugar to get a subsantial crust...if you don't use enough, it won't harden because there isn't enough of a shell over the custard...but you can't use too much either or the top will burn before it all carmelizes, then you have granular which isn't good either...it's a fine line...you just have to trial and error it a couple times...good luck

i'd guess that beef supplier "allen" is allen brothers in chicago...good beef house

yes...have been there twice in the last month and all was well...great duck carved by Quak (yes, that's his name) tableside and everything else as well...

I've been a regular and loyal customer for 30 years...The only Chinese restaurant i go to other than an occasional journy to Peking Gourmet...Chef/Owner Quak opened China Villiage in the late 70's and when his lease expired, moved up Bethesda Ave to current location and changed the name to Shanghai Villiage...Still the same great food as always...I concur that the Peking Duck is among the best to be had anywhere...Chef carved tableside, excellent fresh pancakes and homemade hoisin sauce...That said, I have had ONE occasion over the past year when chef Quak was not there, and the duck came out of the kitchen pre sliced and dry...This is not the standard here, however...Usually (99% of the time) top notch...Other highlights are: great hot and sour soup; great fried and steamed dumplings; great shrimp toast; great tempura grouper; any shrimp dish and the aforementioned walnut chicken...also great drinks...particularly the suffering bastard (which i beleive was named after me) made with Quak's home made mix...

Bobby's Crabcakes hiring manager with culinary and front of house talent. Good, laid back environment, good food, good customers. Email resume to bobby@bobbyscrabcakes.com or fax to 301 217 0859

At Bobby's Crabcakes, Rockville, we have lobster rolls on the menu at all times...we steam whole, live maine lobster for our rolls, use all the good meat only (claw, knuckle, tail) and serve them on an authentic new england bun toasted with butter outside and spread with mayo on the inside...no filler and not mixed with dressing...these are not cheap, but they're the best... bobby

and having never been to mickey finns, i can not say first hand what their crabcakes are, however, i can say that there is NO WAY they are serving 5 or 6 oz 100% jumbo lump fresh blue crab crabcakes (dinner with 2 cakes) for $24.00...perhaps with a lot of filler like some other enormous cakes in the area, or with simple lump (backfin), but not comparable to what we serve...there is just no way possible given the price of jumbo lump...you can always find cheaper, for sure...

correct...the menu and food don't match with the physical space...that's the point...maybe people just don't get it...we're about top quality food in a casual, no fuss environment with no pretense...and the prices are low considering the food on the plate...i just don't see our competition as five guys and chicken out and corner bakery...you can certainly get a cheaper burger at five guys, and if that is what you want, great...it wont be anything close to what one can get here (a hand made sirloin burger charred in an 1800 degree broilier with thin onion strings and fries that take two days to make)...and you can certainly get highly processed food at corner bakery cheaply...if that is what you want, great...but that's not what we do, and it costs a little more here...and by the way, you couldn't make crabcakes at home like ours for less money...have you checked the price of fresh jumbo lump blue crab at any local markets lately???

With regard to the Groupon sign...clearly, if "one coupon per table" would suffice, I would not have found it necessary to write that note..."one coupon per table" is printed on the coupon, along with the other applicable terms...that said, some Groupon coupon users feel that the terms should not and do not apply to them...it is this "attitude" that has led to very "nasty" situations in the restaurant...far from giving customers an attitude about using their coupons, i make it a point to thank each coupon redeemer for purchasing their Groupons and thank them for coming in to eat...Do you really think I just posted that sign out of the blue??? Please...and i will add that since that sign has been up, not one problem with coupon redemptions, and no nasty confrontations ...and the people who are using coupons, and are happy to play by the terms of use, are not put off by the sign...sorry you were, wysguymd...perhaps you should place yourself in the shoes of others before making blind assumptions... bobby and Doctor, thanks for purchasing your Groupon! yes, there was somewhat more to the note than just "one per table"...we had problems in the beginning with people trying to redeem multiple coupons at once and trying to play games with the terms (requesting seperate checks,..."what if we sit at two tables?", etc)...the note is putting those folks on notice that we won't budge from the terms...the spirit of the coupon offer, as you can gather from the terms printed thereon, is to give people a twenty buck coupon for ten bucks, saving them ten bucks on their meal as an incentive to come in and try us...not for people to bring in five or eight coupons and eat a big meal for half price...pretty simple... anyway, at lunch, you still order at the counter...at dinner, we have full watier service in the dining room...has been that way for about a year now since i brought out the dinner menu... regards bobby

i'm in...and i won't pick a judge...may pick michael if i did

we should have soft shells back this thursday and have them most of the weekend...as for the cheesesteaks, did not sell too well so it's kind of a spotty thing right now...dont want to end up throwing a lot of choice ribeye away...but we do have the best prime steak in town (sorry landrum)...either ribeye or ny strip, depending on my whim...we char 'em in an 1800 degree broiler...dinner only thanks daniel, for the clams shout...glad you enjoyed them bobby