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Showing content with the highest reputation since 06/19/2018 in all areas

  1. 5 points
    Krauthammer I didn’t Agree with his views, but he was civil and smart and a gentleman.
  2. 4 points
    Would anyone be interested in a tomato tasting? I am growing about 50 varieties of tomatoes this year and I am seeing fruits on most of my plants. So most should have ripe fruit by end of July.
  3. 4 points
    As it happens, I am sketching out a major essay on Chaplin, who was not only the most brilliant film director and actor in film history, but the most influential figure in the culture and Zeitgeist of the 20th Century; perhaps, for a single individual, in human history. Along with a handful of somewhat lesser lights, and I'm thinking particularly of Andy Warhol, he created modernity in the Western world. Chaplin made only four films in which he spoke, the last of which, "A King in New York," was an unmitigated stinker, but my how he could speak, and what audacious and wonderful movies he made! In my essay to come, which I may publish here, I'll use as a focus and starting point "Monsieur Verdoux," my favorite of all his movies, but will discuss all of his talkies in some depth, and relate their qualities and properties to Chaplin's enormous influence on the wider world. I think it will be quite a ride, if only for myself. More on it to come.
  4. 3 points
    The current administration is taking actions that are having and will continue to have a severe impact on the restaurant scene in the US. Salvadorans, Nicaraguans, and Hondurans legally in the US for decades have lost their protected status and will be sent packing soon. Guest worker programs have been curtailed, leaving Maryland without enough crab pickers and 55% of California farmers short of workers. But the members of the administration are happy to dine out at establishments staffed by the very people they are trying to eject. DHS Secretary Kirstjen Nielsen amply demonstrated that yesterday in her particularly tone-deaf decision to eat at a Mexican restaurant. I believe the DC restaurant community could do a service by providing recognition to the contribution of immigrants in nearly every restaurant in the region. What would happen if our politicians, political appointees and career civil servants received a small card with each meal stating something along the lines of "this meal was prepared by immigrants from El Salvador, Honduras, Nepal, Mexico, and Guatemala. Termination of the Temporary Protected Status program for workers from El Salvador, Honduras, and Nicaragua will cause a restaurant labor shortage in the coming years?" In order to avoid ICE harassment, the card would likely need to include a statement that the restaurant uses E-Verify to confirm that all workers are entitled to work in the US. At a minimum, such cards would make it hard for our Administration to ignore the fact that they benefit from the contributions of immigrants everywhere they go.
  5. 3 points
    Last night was a Thai red curry noodle bowl with green peppers, onion, carrot and chicken. So good we ate it to fast to even take a pic.
  6. 3 points
    We had a lovely dinner here this weekend. one thing that i particularly appreciated is that though it's a hard res to get you'd never know that from being there--the tables aren't too close together, there's not a line of people waiting to get in, and service is not rushed. i think they do a good job of spacing out the reservations (or the food just comes fast meaning you finish dinner more quickly than usual). i would agree with the 2.5 dishes per person reccomendation. The plates are fairly small. I'm not sure how people managed a full dinner with less than 2 items a person, unless maybe the noodle dishes, which we didn't have, are significantly larger than the other plates. My favorites were the avocado--the contrast of the dense rich avocado with the fluffy cauliflower, pickled element, and crunchy papad-wafer was fun, and it all went well with the romesco, and the tofu, which had an extremely flavorful chermoula. that sauce was really delicious and i'd eat it on anything. The fondue was really interesting-the flavor reminded me of fermented tofu, and i really liked the pretzel bread and pickles. overall they use pickled elements really well. i don't like beets that much, and dislike smoke, but i could appreciate how beautifully cooked the beets were and how nicely the crumbs added texture. i'd say the one miss of the night was the langos, which was a small fried disk of bread (like a small bhatura) with too much remoulade on it, so much so that it muted the taste of the tomato and corn on top. this dish needed less mayo and more salt or seasoning or something. I'm normally not a fruit dessert person but the blueberry tart with lemon curd and poppyseed icecream was delicious. i don't normally like lemon curd because it tastes too eggy, but this version was really good, perhaps because it lacked egg. my mocktail with fruit and black tea was nice. my husband's with coconut, pineapple and pandan was not. service was sweet and friendly, we look forward to going again.
  7. 3 points
    I was in France (Paris, Rouen, Amboise) back in April, and so it's all basically a blur at this point. So, here are some quick hits: Our concierge scored us a lunch seating at Septime, and it was a really remarkable meal. As we were seated they were doing some last minute prep, and i was watching how carefully everything was done, as we were seated right in front of the kitchen. In particular, there was one guy looking through and shelling something (beans, or bean-like). I was thinking this guy must be low on the totem pole to have this shitty task. Of course, when service starts, he's standing at the pass finalizing and checking everything, which i guess makes him head chef (not Grebaut). Shows you how stupid diners (in this case, me!) can be. Anyway, that's a well-oiled machine putting out incredible food. The wine pairings were thoughtful, as you'd expect, and I had some dishes served with an orange wine, which I'd never heard of. It worked, of course! The night of our Septime lunch we had dinner at Tomy & Co, and it was also great, but as we were sitting there, we remarked to ourselves that not many people in this restaurant that are no doubt loving their meal can say it was only the second best meal of their day. We spoiled ourselves for sure. The concierge recommended AG Les Halles, and it was a sleek, modern interior right by Pirouette. We had the tasting menu, which was fantastic, huge portions, i couldn't even finish the meal. Unfortunately we were one of 2 tables seated out of the entire restaurant, which was a shame given the tasting menu price and quality of food coming out of the kitchen. The chef came out to greet everyone and chat, which was nice. Pirouette was as delicious as ever. I ate sea urchin. it was creamy and delicious. Relais de Entrecote, as I noted in my previous post, serves amazing all you can eat steak and fries in this delicious sauce. Cafe Des Abattoirs was great. open on Sunday! Perhaps most importantly, we discovered Sancerre wines! And there's so much more!
  8. 3 points
    Afghan Bistro is one of the best meals I've had in 2018. This is so far superior to the second-best Afghan cuisine I've ever had, that I don't even know what to compare it with. Start with the Manti (which I'm pretty sure are the "mantu dumplings" you mention), no matter what else you get - you'll know the moment the plate is put down in front of you. Note: They pulled their DC crew back to Springfield about three months ago (the same time they reopened for lunch). so the A-Team is in Springfield. If Afghan cuisine could get a Michelin star, Afghan Bistro would have a Michelin star - and the service is incredible (and the wines are surprisingly good, too) At the very least, can everyone agree that this merits a Bib Gourmand? This restaurant is flat-out amazing. Dining Guide entry.
  9. 3 points
    Well, we always have bread, lunch meat, cheese, and boxed mixed lettuce in our office for lunches. So we normally make salads and sandwiches. But people don't love the heels of the bread, so if they put them in the freezer, when there is enough I take them home and make seasoned croutons for people to put on salads to spice up the variety a little. It really helps take a fairly plain salad to the next level. (We also normally have homemade greek or poppyseed dressing that I make from time to time.)
  10. 3 points
    Why, why, why do servers not write down orders? Within minutes of sitting down, our server took my family's order while maintaining eye contact and not writing a word of it down -- Half pound of moist brisket, half pound of turkey, one beef link, a plain cheeseburger, large mac and cheese, small corn, and small brussel sprouts. It was like being forced into a low stakes game of Chicken that was bound to end with two losers. And so I waited ten minutes wondering what would come out incorrectly, and I wasn't disappointed. Strike that. I was disappointed. Just not surprised. A runner soon arrived with a mostly correct order. I immediately stopped him from putting down the corn muffins and told him we actually had ordered the corn. Everything else looked correct when he walked away. Then I noticed the brisket was clearly not from the moist end, and was several nice cuts of the lean instead. After finally flagging down our server, who had never noticed my empty beer glass, I pointed out the error. Fortunately, they were quick to correct both mistakes. (Though the bill still tried to charge me for the corn AND the corn muffins until I pointed it out.) The upside was that the brisket was very good. It's not quite as smoky as the brisket at Hill Country which remains my favorite in this area, but it was reasonably moist and easy to keep eating. The beef sausage had a nice snap to it and a fair amount of spice. The turkey was cut into nearly one-inch slices which usually indicates something is going to be dry. It was. But the sides were all great. It was nice to be back here after almost a year, and see that the barbecue is still quite good. They were slammed last night with what looked like three very large parties (each table had 20+ people to it). That certainly makes service issues understandable, though not entirely forgivable when it probably could have been avoided with a pen and paper.
  11. 3 points
  12. 3 points
    I disagreed with him about practically everything but this makes me think well of him.
  13. 3 points
    We went to the Asian market!!! So this week we had 1) Shanghai noodles with shitakes, baby bok choy, and chicken, 2-3) gochujang noodles twice (one with long noodles and once with rice cake ovalettes, and the noodles are accompanied by more boy choi and ground pork), 4) pork and spinach potstickers, and 5) chicken and pork/vegetable steamed buns. On the side, we ate loads of honey mangoes (have to, when you buy a case and don't want any to go bad) and cake rolls from the store bakery.
  14. 3 points
    Avoid eating on the River Walk in general. Pearl Brewery is a 10-minute Uber from downtown and a much better bet. It's one of those "Eat-Shop-Live" mixed use areas, but done on the grounds of a 135-year-old former brewery. There you'll find: The Granary -- A very good barbecue restaurant that helped popularize barbecue pastrami in Texas a few years ago. Their pastrami beef rib is a Tuesday special and worth the trip alone. They also do composed courses for dinner and make their own beer. Cured -- I would not argue with anyone who proposed this as San Antonio's best restaurant. I don't get excited for charcuterie at most places, but they put real effort into it and have great variety. Make sure to load up on the small plates; chef Steve McHugh does an incredible job taking familiar dishes and giving them one or two lovely surprises. I had a blood sausage pain perdu that remains fond in my memory, and a simple couscous with grilled lamb liver, lemon and parmesan that ate like one of the best risottos ever. Great drinks and rustic desserts as well. Bakery Lorraine -- Worthwhile bakery that specializes in French staples, breakfast and light lunch. Perfect stop to begin or end your day around Pearl. Lick Ice Creams -- An Austin export but I've had good experiences at all their locations. It's June in Texas, so you'll want ice cream.
  15. 3 points
    Todd Kliman opines: "Those cocktails that’re overpriced rn at $14? Soon enough they’ll be going for $18.And you’ll be lucky to find apps below $16 at anywhere decent. Entrees? $36-$40 easy. Initiative 77 is gonna make restos even more a place for those with $$$ ..." Well, after crunching some numbers, if a patron orders a $14 cocktail and leaves a 20% gratuity, they are paying just on the cusp of $17. A $30 entree after 20% gratuity is $36. And so on. Adjusted for inflation and assuming that current restaurants are still open by 2026, the raise will be negligible. It is fascinating how little the affluent are willing to pay to support a fellow resident of the area (and the cost of quality), unless it is on their capricious terms. Patrons and restaurant owners should focus their ire directly towards greedy landlords.
  16. 3 points
    Over the past couple of visits, as it was nearing closing time (about 20 minutes before advertised close), I noticed that the Vienna location will turn off their gyro rotisseries, and when you order either the Plaka or Chicago gyro, they will either slice the meat off of the spit, or it may have already been sliced off, and then they throw it on the flat top to reheat/finish cooking. It really detracts from the flavor of the meat (IMO), and the sandwich overall seems more greasy than usual. The most recent time, I asked them to not put the meat (Chicago) on the flat top, and they balked at the idea, saying they needed to ensure that it is fully cooked. I continue to generally like their food, but will not be going in so close to closing time any longer.
  17. 3 points
    I'm not particularly busy lately so I've been watching lots of "football" and working out, which allows me to go eat out even on a Monday night. I checked out the Mosaic Bartaco. It's not Mexican food. They're also pretty small, and individually pretty cheap. They say to eat 5 or 6 tacos, since each is only 2 to 3 bites. I went for 5, from left to right, cauliflower, roasted duck, baja fish, falafel, and rock shrimp. The cauliflower is pretty tasty, especially of garlic. The roasted duck was tender. The fish and rock shrimp (2 in each taco) were nicely fried, crispy exterior but still moist within. The falafels were decent. I think the whole shebang cost $14.5 before tax.
  18. 3 points
    Such a sudden surprise exit. Various news reports detail that Coach Trotz was at the end of a 4 year contract, he was almost fired mid season, the contract gave him bonus $$ for the championship plus also locked in a 2 year extension for winning, but at a level significantly below what the highest paid coaches are currently getting. It is the business of sports. Sad--especially with this thrilling victory. I have to add something as a long term serial Non-Watcher. I saw more hockey during these playoffs than I have possibly ever seen...certainly far more in a relatively short period of time. Now I'm catching the Soccer World Cup. I used to compete in Soccer, at a fairly high level, albeit so long ago, and domestically when US skill levels were a fraction of where they are now. But unlike hockey it gives me a better appreciation of skill and strategy than hockey. I really haven't watched much soccer in decades though, and went from a somewhat frequent attendee at games to virtually none recently. Regardless, now watching these two sports somewhat freshly, new, and one right after the other---Wow. I am enthralled with hockey. Its remarkably fast, crazy frantic, a mixture of set plays and strategy with endless needs to improvise, and boy they hit. And I don't appreciate the sport from a playing background. And boy they hit. Shifts are the testimony to how hard they play. More on Shifts Watching all this reminds me of something from my earliest days from soccer. Out on the wing, we might be on offense, I'm cruising up a sideline, the ball on the opposite side of the field and suddenly the defense takes the ball and booms it downfield. We all sprint in the opposite direction. Then we intercept it, blast it downfield, and we turn and sprint in the other direction. Then it occurs again and we sprint back...and then again. Freaking interval wind sprints. Really miserable. Finally someone kicks cross field and we on the opposite side are sprinting with somewhat heavy legs to the ball. Those are the times you would love shifts where teammates with fresh legs could help. The fact that hockey requires shifts all the time is simple testimony to how hard they play and skate all the time. Its impressive. I'll be following the Caps next season. Rockin the Red!!!!
  19. 2 points
    Hungry Pigeon is a place where I could easily see myself hanging out all day. I stopped in for dinner one rainy evening, and was so pleased I wish I would have checked into a hotel so that I could wander back and have breakfast. But first, let me tell you how delicious dinner was. Parking in Queen's Village can be a bit tricky, but I managed to snag a spot right in front. Consider myself lucky, and the night was off to a wonderful start. The decor of Hungry Pigeon is very comfy. I am certain many other restaurants spend thousands to execute the design that is accomplished at the Pigeon. The room is peppered with lush green plants, artwork, and wooden tables throughout the space. There is a communal long picnic style table in the back that I find rather charming. I am not sure what the fuss is against communal dining. I happen to enjoy it. It affords the opportunity to engage in conversation with strangers, or a group of diners that are there for the same reason. On this night, I opted to have a seat at the bar, because let's be honest, it's the best seat in the house. As soon as I sat down, I had the sense I was going to have a wonderful meal. There is nothing pretentious about this spot, and I fell hard for the bohemian energy that filled this space. Before deciding on coming to the Pigeon, I didn't do much digging in terms of learning about the menu. I read that Craig Laban, Philly's food critic, was a fan. He actually gave it three bells, and for the last few years it has been the darling of the city landing on lists published by several of Philly's finest reads. The spot serves all day fare. In the AM, it's counter service for breakfast and lunch, and at 5 it converts to full service for dinner with hand crafted cocktails, a bevy of local craft beers, and wines. On the menu there is a category titled, " Let's cook for you," ($50) and I gladly obliged, and chose the cocktail pairing. ($25) Four courses paired with a cocktail for each course priced under $80, a total bargain in my opinion. The first course or shall I say an appetizer x 3 was delectable. I was expecting one, but was bestowed a flight of 3 apps. A beef tartare dressed in fragrant olive oil donned with briny capers, smoked cheddar and paper thin sliced shallots. Its was served with house friend crisp potato chips. Amazing. Second, a stunning salad composed of strawberries and cherry tomatoes served with farmer cheese and dotted with sumac. Thirdly, a ham cured in amaro presented with a few helpings of pickled zucchini. All of this food was ample enough for 2, so I happily asked the server to pack up what I did not finish. This first course was paired with a delectable seasonal Negroni. A traditional recipes with the addition of a fragrant strawberry- rhubarb shrub. The aroma of the cocktail was like the most delicious strawberry field. That drink went down incredibly smooth. I could not get enough of how wonderfully delicious the drink's aroma had me captivated. And the bread, oh my. Pat O'Malley, who recently returned from a run at Baltazar, is the genius behind all of the pastries, breads, and sweets. For the first bread offering , a country rye is served with softened butter, and later in the meal, walnut bread follows.. For the first course, I nearly sopped the plate clean with the bread in the oil that pooled on the plate of beef tartare. Following the apps, a small plate of house made linguine tossed with tender squash, fragrant baby leaves of basil, butter, and a copious amount of grana padano. There was a fresh herb peppered throughout the dish that I couldn't quite put my finger on, but lent a slight bitterness to the dish. The bitterness was a welcome contrast to the richness of all the other components. A Tired Hand Pilsner was paired nicely with the pasta. Although I am not much of a beer fan in general, it was nice. A pilsner done in the style of a German hefeweizen. I am trying to expand my palate and open myself to enjoy beers, but I am not quite there. I don't enjoy the bitterness that is present in all beers, but I do appreciate the craft that goes in the production of beer and how in the last several years a beer renaissance has occurred. I took a few sips, and was looking forward to what the next course would present. A perfectly cooked loin of swordfish paired with a vibrant salad of haricot verts and tomatoes was absolutely divine. The salad was a raw salad dressed in vinaigrette that I could only guessed to be perhaps champagne vinegar and a generous helping of garlic. There was something fishy about the vinaigrette that I could not stop going back to. Kinda tasted like perhaps a dash of fish sauce was added to the dressing. Can't say for sure, but there was a familiar flavor that reminded of me home. The wine for this course was a varietal produced in the Canary Islands. A bright Listan Blanco, a varietal of Palomino grapes that are popular in the production of sherry, paired nicely with the fish. And to wrap up this incredible meal , a honeysuckle panna cotta topped off with the sweetest strawberries ended a most delicious degustation. The final pairing was an Amarro produced in Croatia. I was informed the Amarro is distilled from orange tea leaves among several other herbs. It made sense to round things out with a digestive, and it was perfect. All of the raves the Pigeon have received are so well deserved. This meal for what I paid, I would have gladly shilled more for. The quality of the ingredients to the attentive, yet relaxed service, will warrant me visiting several times over. Next visit will be to indulge in the full spectrum of pastries. I can hardly wait! Royally fed in the Queen's Village, katt
  20. 2 points
    Last week I made some chicken in the instant pot with stock and a little salsa that we used for burritos, tacos and kale salad. I finally did some cooking again (our AC is busted so the temps have to be pretty cool to turn on the stove) this weekend. I steamed some chicken bbq buns. The next evening I made homemade re-fried bean and cheese pupusas, and chicken and cheese pupusas. I also made honey sriracha cole slaw to go with them. I also made homemade croutons for my office, and a wax bean, butter bean and smashed cucumber salad to take to a friend's dinner last night. And then I prepped for a bunch of other stuff for this week.
  21. 2 points
    Evidently KSB in Olde Towne has closed. Per their FB page they had closed last December for renovations and reopening in February. It hasn’t occurred. Sad loss imho. I was very friendly at one point with the person who opened KSB plus Portners plus Union Street, plus took over the food operations at the Birchmere in the 90’s, plus all the local Hamburger Hamlets plus a couple of places with shorter life spans including Stella’s at the King Street Metro and Gaffney’s in Ballston. He was better at concepts than at back of the house wizardry. He left his mark in Olde Towne though developing restaurant bars that were locally popular and had a Cheers nature with an upscale Olde Towne ambiance. KSB Alexandria was my constant dining destination for families from out of town with kids. Everyone loved the design and there were menu items that satisfied every guest. End of an era.
  22. 2 points
    How The Law Is Written and Passed in Washington, DC, by Tom MacWright, on macwright.org.
  23. 2 points
    I don't see this posted anywhere else: Dennis Horton I don't know much about Virginia's wine industry, but everything I have read over the years points to Dennis Horton having a tremendous impact.
  24. 2 points
    Honoring John Pearson The best way *you* could honor him is to go get a colonoscopy if you're over age 40. Not 50; 40. Here are the new guidelines from the American Cancer Association.
  25. 2 points
    I was just wondering if I've ever been to Rabieng - and now I know. I didn't really recognize the joint because it's been 5 years and this time we sat upstairs.... We had some crispy calamari, shrimp & pork dumplings (siu mais), summer sausage, and a signature dish of "RABIENG’S ROAST PORK (moo obb) - Tender pork loin roasted w/ five-spice, sweet soy & plum sauces, cilantro, pickled ginger & chili vinaigrette." The calamari was nicely cooked with good salt/pepper flavor (could've been more aggressively seasoned though). The shrimp & pork dumplings were not as good as siu mais at a good dim sum joint, but I know the kids will at least eat them. The summer sausage didn't have that herbiness found at Padaek. The roast pork was tender, but again could've been more aggressively seasoned. On a Tuesday evening, it was pretty crowded but the service was friendly and efficient.
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