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Showing content with the highest reputation since 06/16/2018 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. 4 points
    Fish soup Steamed garden vegetables with butter, salt and pepper Fresh fruit for dessert
  5. 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.
  6. 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!
  7. 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.
  8. 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.)
  9. 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.
  10. 3 points
  11. 3 points
    I disagreed with him about practically everything but this makes me think well of him.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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!!!!
  18. 3 points
    For lunch today, we had Green salad with tomatoes and homemade ranch dressing BBQ chicken Baked potatoes with homemade bacon bits, chives, shredded cheese and sour cream Homemade peach ice cream
  19. 3 points
    My friend and I had lunch there on Friday. On the whole very good and I will be back for dinner once they get their liquor license. We shared the cold mezze platter, the 2 kinds of boreks and the falafel. Of the cold mezze, my favorite was baba ghanoush. The others were okay but didn't excite me. What excited me were the boreks! Just like in Turkey maybe even better. One was filled with cheese, the other with cheese and spinach. Heavenly Turkish egg rolls. The falafel was great too. They were slow getting out the food even though the place was virtually empty but I chalk that up to new-place temporary flaws. Service was very friendly though. We didn't sit outside albeit the day was glorious because of the strong sun and lack of patio umbrellas. Apparently they have them but didn't put them up yet. All in all, head and shoulders above the latest El Ranchero incarnation. Here is the menu they posted on Facebook. You don't need to be a FB member to see it. They said they are working on building a website. Istanbul Grill Menu
  20. 3 points
    Right now is an exceptional time to dine at Bresca. Creative momentum is exciting. Chef Ryan Ratino and Chef de Cuisine Jose Arguelles are creating some of the most innovative dishes in the city. I have dined 3 times since May 15 and have 2 additional dinners scheduled before the end of June. I hope I can keep up as the menu is evolving so quickly I don't want to miss a dish. One of the dishes I enjoyed tonight was the Octopus Lettuce Wraps. Chef Ryan's truly innovative take on Ssam. Every component and detail of this dish was perfectly executed. He created his own fish sauce by fermenting sardines. The heat comes from 'nduja in his own version of nuoc cham. Cucumbers in blossom dashi were so exquisite. Octopus was tender perfection. Octopus bagna cauda was sublime. Love the roasted Virginia peanuts and array of fresh herbs. All the flavors coming into a beautiful balance of caramel, saline, sour, spice and nuts. Immediately following was the Tropical Ambrosia, which was the perfect ending. The mango and passion fruit layered so well with the existing flavors of caramel, saline, spice and nuts. All the layers of flavors are still lingering on my palate as I am writing this post. Photos and complete list of dishes to follow when I am able.
  21. 3 points
    I watched part of the Portugal Spain WC game at FireWorks. Frankly I don’t drink enough these days to merit a bar stool from a better spending customer. The bar was pretty full though no standing crowd. The bartender was passing me and said to his manager “I know all but 3 people at the bar”. Actually I do slightly know some of them. He did some great tending. The game ended and I and the woman next to me were ready to leave. He said wait 3 minutes and I’ll give you HH prices. When the 2nd half goals scored he kept bringing BOH staff up front to see the replays. One guy for Portugal, one guy for Spain. Everyone rapping with everyone. If I was half the man Norm Peterson was this would be my Cheers.
  22. 3 points
    Morris is one of the absolute best bars in the city. The night we went, it was positively empty (despite its handsome, Delft blue interior, and world-beating cocktails); Unconventional Diner, on the other hand, was a fustercluck, with drinkers standing 6-people deep at the bar, and the noise so loud you needed to scream. And the food? A lesser version of what Family Meal used to be when it first opened (I haven't returned since they contracted back to just one, Frederick location). Drink at Morris, eat at Corduroy (or Baby Wale) - that's my strategy in that area.
  23. 2 points
    My blood started boiling as soon as I read this sentence. I'm convinced that servers do this to 1) show off, 2) practice enhancing their memory, or 3) because they overestimate themselves. Any of the three are unacceptable. Just the sheer angst it causes witnessing this makes it a bad thing to do - I'd say I'm about 50-50 over the course of my career, all because some, some *idiot* - okay, I won't say idiot; *moron* - has something to prove to himself. If I were a server, even if I was Daniel Tammet, I would write things down on a pad *just to put the guests' minds at ease*.
  24. 2 points
    Been able to try a couple of the recs on this thread (thanks again gang!): Taqueria 3 Reyes -- I need to revisit to sample more of the menu, but of what I've tried so far the tacos (natch) are far superior to the tortas (which are nonetheless a big part of the menu, seemingly a feature) and the beef (ground, lengua, et al) better than other proteins. Great value; can make a very filling meal (or two) for less than $10. They seem to fire as much as possible to order but one can still get in and out fairy quickly if you don't hit a rush. Gus's World Famous Fried Chicken - The two piece dark plate (thigh/leg + 2 sides; I did baked beans and slaw) is $8.45. It's a fair price for what you get - portions aren't skimpy nor plentiful. Chicken clearly being fried on-the-go. It came out at a perfect temp to eat, and as others have noted incredibly crispy, not an ounce of excess grease, and seemingly light. Excellent southern fried chicken. But....several folks noted it's a spicy chicken, so what did I miss? It wasn't the least bit spicy, and I don't mean in the "you call that HOT? That's not HOT!" one-upping way, I mean in that if someone had handed me the plate blind, I would have never thought to describe any spice. Which is not to say it wasn't flavorful bc it was. They even threw in packets of Crystal Hot Sauce. Am I crazy? Just Jerk is next on the list.
  25. 2 points
    We happened to be back in Rehoboth for a couple of days last week during the Spring release of 120. This year they offered the option of a vertical tasting for 2015-2018 from a keg of each year that had been set aside for this purpose ($15 for 4 tastings of those vintages from kegs was a relative bargain). The flight is pictured, 2015 on the left and the just released 2018 on the right. You can tell just from the photo that only a year of cellaring produces some pretty drastic changes in this beer. The flavor profiles are even more dramatic. Collectively, if 2015/16/17 were subtle variations on the theme, 2018 was a different composition entirely. When fresh this beer is bright, obviously hopped to the high heavens, with a flat malt profile and a distinct alcohol note in the finish, but doesn't drink like something that weighs in at 18%. One year of age flips that on its head: the hops, having partially or completely broken down, are now background notes (albeit very loud ones, but they aren't what draws your attention at first) and the malt backbone becomes downright vinous with a warming alcohol presence throughout. Those qualities were more concentrated in the 2015; interestingly I thought the '15 and '17 were most similar, with the '16 retaining more of the floral characteristics. The overall package reminded me more of a Sauterne than a fresh IPA the older it got. If you are ever in the position to sample vintages of this beer that have been aged under optimal conditions I would highly recommend it.
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