Capital Icebox

Has anyone tried the Tuesday-night wine tasting at Vidalia? What is it like? Does it tend to get very crowded? Should I (or is it possible to) make reservations?

On Tuesdays, the Sommelier at Vidalia does a themed wine tasting, usually from 3-4 different bottles. The tastings are fun and informative and don't cost a thing. At the bar you can get more than a dozen wines for under $7 a glass from 5-7, or a 3 oz. pour for half that. And there are free bar snacks, like devilled eggs and country pate, plus a bar menu of discounted appetizers (go for the sweetbreads!).

This isn't limited to Tuesdays (except the free tasting) -- they have free snacks and discounted wines by the glass Monday through Friday, and there usually isn't anyone else at the bar. Now that it has shown up in Tom's chat and the Washingtonian Dirt Cheap Eats, though, that probably won't be the case for long.

(Post originally from the Tom S. chat thread, but in retrospect it belongs here.)

I haven't made pizza dough in years, though it's time I did. The dough I use on the grill is already prepared, either from Trader Joe's or the Italian Store (the latter is better, but I haven't tried Vace's yet). This saves a lot of time, the dough works fine if you allow it to rest at room temperature (I give it an hour if I can), and it's easy to have a few extra on hand when they're 90 cents each. I also should've noted that I usually make my pizzas on the grill pretty thin -- this is more of a flatbread-style pizza than a true Neopolitan pizza, but it works.

Someone mentioned the other day (in the Ray's thread, of all places) that the only way to cook a pizza at home is on a pizza stone.

Well, I have another way, and it's on the grill.

I am a little embarrassed to say where I first saw this, but I'm sure many of you do it already and probably got it from the same guy. (Hint: he's in town this week.) The basic method is thus: Heat up your gas grill (charcoal- or wood-grilled has more flavor, but getting the heat right is tricky). Roll out pizza as you would before putting it on a pizza stone, but in an oval or rectangular shape that will fit well on your grill. Oil up one side with olive oil, sprinkle on some S+P on same side, and put that side down on the hot grill. (Depending on how hot your gas grill gets, you may want to turn it down to medium at this point. I'd make or buy a couple extra doughs your first time out to be safe.)

While the oiled side is cooking, oil up the top side and do the same S+P routine, then close the lid. Peek under the dough with some tongs and when it's done, flip it over (I usually do this with two hands, using my grill spatula and tongs). Immediately get your toppings on the cooked side, close the lid, and turn the heat down a little more. (For toppings, I like to make pestos -- mint, basil, or cilantro -- and throw on some chevre, mixed greens, and -- depending on the company -- anchovies. Or I make a mushroom sauce, an idea stolen from Rustico, and throw on some mozzerella and parsley. As Lou Reed once said, the possibilities are endless.) Check in at regular intervals with the bottom of your crust and you'll be good to go.

Thanks to the high heat of the grill and the liberal application of olive oil, the crust crisps up very nicely on the outside but stays soft and doughy on the inside. I've had very good results using this method, and it's a quick, easy way to make pizza in the summer without heating your kitchen oven up to 500 degrees.

There's a lever on the veggie compartment (which is labelled "Humidity Controlled Crisper") in my fridge that goes from "high" to "low." From what I can tell, putting it on "high" simply allows more of the air from the fridge in. Does anyone know how (and if) these things work?

They're moving at the end of June, so I recommend taking advantage of the happy hour while it's still here. All beers and appetizers are half-price from 5-6 (might be 7?) A great deal.

The happy hour is 5-7, and all drinks are half price (except for wine, I think). Their chicken wings are crazy delicious.

It is always good to hear the other side of the story, particularly one involving an underdog with an ambition like yours. Thanks for your thoughtful and informative post, Hans, and I definitely plan on coming back to see how things go.

"Cole and his wife Maggie made Hawaii their principal home in 2003 when he was named chief executive of Maui Land & Pineapple Co., an agricultural and resort operation. AOL founder Steve Case is a majority owner.

"Over the past three years, we have spent a total of nine days at Sunnyside," Cole wrote in an e-mail."

That certainly puts it into perspective...

wash, DC Donslist > missed connections > you used to be Phat but now you're just Fat

Decent Burger in Falls Church - Where Did You Go?

Reply to: forlorn-171129225@craigslist.org

Date: 2006-06-13, 3:09 PM EDT

Elevation -- it was great seeing you a couple times earlier this year, when your burger was adequate (fresh ingredients, good sauce, but the meat lacking in texture and flavor) and your fries nearly put tears in my eyes with their fragrant, citrusy olive oil flavor and ideal outer-crunch-to-inner-squish ratio.

Lately I've been looking all over for you, but all I can find is some place pretending to be you. This "Elevation Burger" charges over a dollar more ($3.35 instead of $2.29) for the same cheeseburger you once made, and no, it isn't any better. Their fries perform poorly in the texture department, and lack that trademark kick from the olive oil that yours had. And they're charging more for them, too. The only thing they do the same is the cookie, but you know that isn't enough for someone unable to go more than 72 hours without a good burger. Call me. Please. And I'm sorry I called you fat.

* this is in or around Falls Church

* no -- it's NOT ok to contact this poster with services or gripes about grammar

In last week's chat he mentioned the wine tastings at Vidalia on Tuesdays, and I think he said they were free and included some nibbles. Does anyone know if that is that really the case? Seems like quite a bargain... maybe he means the snacks are free w/ a purchased wine flight?

On Tuesdays, the Sommelier at Vidalia does a themed wine tasting, usually from 3-4 different bottles. The tastings are fun and informative and don't cost a thing. At the bar you can get more than a dozen wines for under $7 a glass from 5-7, or a 3 oz. pour for half that. And there are free bar snacks, like devilled eggs and country pate, plus a bar menu of discounted appetizers (go for the sweetbreads!).

This isn't limited to Tuesdays (except the tasting) -- they have free snacks and discounted wines by the glass Monday through Friday, and there usually isn't anyone else at the bar. Now that it has shown up in Tom's chat and the Washingtonian Dirt Cheap Eats, though, that probably won't be the case for long.

I think it may be illegal to import sichuan peppercorns, so there's a limited supply.

No, they're legal to import to the U.S., but for a long time (1968-2005) they weren't. They have to be pasteurized before importation, but I haven't heard whether or not this affects the flavor.

And I agree with Rocks -- Carman's doing a damn fine job of filling in Kliman's shoes (which probably seem to be size 17, wide) and I'm back to looking forward to reading 'Young & Hungry' each week.

Never been, but I am intrigued. Anyone checked out this place?

Great Wall - Szechuan House

Colorado Kitchen for dinner, followed by the "Heat" book signing at politics and prose.

Anyone planning on going?

I will be there with a DR.com lurker -- probably going to eat at the bar at Buck's or Palena beforehand, if anyone would like to join us.

Palena's burger and fries are $10 each, whereas Circle Bistro's is $12 for both - 60% of the price. Palena's is made with a housemade bun, and house-ground scraps supplemented by purchased ground beef; Circle Bistro's is made with a purchased bun and purchased ground beef only. They're two different burgers at two different price points, and both are at the very top of their respective levels in quality.

To be fair, Palena's fry plate seems to be meant for sharing, but you can get a half-portion for $5, making the Palena burger-and-fry-plate combo just $15. I guess it all depends on which neighborhood you happen to be in when the craving hits, as it does for me fortnightly.

Getting my lickety-splickety mojo on at Eve today, 1 p.m. Any takers?

The astonishing part is not that they sold out the hall, but that they did it at $60-$100/seat. Holy crap!

That is at least six burgers at Palena, or five lickety splits at Eve, or the tasting menu at Komi, all of which will teach and inspire you infinitely more than a couple of hours with these two. Suckers.

He's doing a talk/signing at Politics & Prose Thursday, June 8 at 7 p.m.

This is the space where Cafe Mariana is, on Royal street next to the Metro Stage theater. Royal Restaurant is on Saint Asaph street, a few blocks over to the west.

I'm a little puzzled as to why they took this space, what with it being right next to the train line and the Mirant plant and no view of the water. There will be no walk-ins. The neighborhood already has an (Italian) wine bar down the street at A La Lucia which I have yet to see packed, but certainly hope to. And this is but one of several new restaurants by an established chef or restaurant group opening in Old Town this year: Indigo Landing, Rustico, Eamonn's, 100 King, a sister restaurant of Boulevard Woodgrill moving in, and now Morou moving into the old Blue Point Grill space (and before them, Eve and Vermillon). That said, I look forward to trying this place and all the others. More competition is just what we need to get rid of the many middling joints catering to tourists (which are only here for a few months of the year anyways) and start focusing on building up a loyal, local clientele.

Unfortunately, none of them will be as good as Eve.

If you are going to Costco for party food, pick up some Panarroz Jumilla 2004, a rich, Spanish red quaffer which is an amazing bargain for $6.79 (Parker gave it 90 points). I was just at the Pentagon City store early this week, and they have refreshed their supply. There's lots of it.

I had this last night with some steak, and it was very nice for ze price.

Last night was perfect weather for grilling out:

Duck Liver Pate

Cowboy Ribeye from Cheesetique (50% off!)

Grilled zucchini and squash with parprika and a little madras curry

'Cashel and Custard Sundae' -- lemon meringue custard (from the godmother), cashel blue, and a little grated nutmeg and honey

Music: The Beach Boys' SMiLE and Pet Sounds (made all the better when the train came through Old Town right on cue)

Kliman does some actual reporting on his chog:

"For now, though, it appears that reports of Chang's departure are greatly exaggerated.

Late last night, I talked with owner Jerry Lan, who insisted that Chang had not left the restaurant. According to Lan, Chang and his wife, Hongying (who handles all the restaurant's cold appetizers) went to South Carolina to be with their teenage daughter, who was in a car accident. Her injuries are not thought to be serious, and Lan said he expects the two to return to the restaurant on Wednesday.

"Given all his history, people panic," said Lan. "But it's nothing to panic about.""

Apparently TemptAsian is harassing him about his green card, but Chang has an attorney now, courtesy of China Gourmet's owner, and they think they can take care of it.

This time felt more like Ye Olde Spaghetti Factory than a neighborhood restaurant.  Only thing missing were cans of Heinz tomato sauce on the shelf...

Are you talking about the decor or the service? Because the decor in the main dining room has stayed the same, and the addtiional room certainly doesn't bring to my mind cans of tomato sauce. Service here has always been great, in fact it has improved with the expansion. As for food, I am usually pleased and occasionally very pleased, especially when the dish involves anchovies, which the kitchen doesn't shy away from. Twice I have had to send entrees back, but both times the restaurant handled the situation properly.

That being said, if I didn't live nearby I wouldn't make a point of visiting here. For the neighborhood, it's a wonderful addition, but I don't see it deserving much attention in the DC dining scene. It's just a nice place in a part of Old Town that doesn't have many quality restaurants to offer. Michael seems to realize this, and it's what makes this a great place to have around. (And to be honest, I like having the wine bar to myself.)

So.... is Legacy Libations happening at NB tonight? Or have we emptied the well?

Po Siam for Thai is pretty close, and they have been consistently good the three or four times I've eaten there.

Waitman is right -- I've eaten there dozens of times, and I can think of at least three when things were not up to snuff. It took four or five visits for this to happen, though.