Free Wilma

The roast chicken salad is one of my all time favorites. And yes, you can get it at any Great American restaurant.

To clarify, I'm looking for raw walnuts in the shell...

I'm fairly certain there's an open bin of unshelled nuts, including walnuts, at my local Safeway. It should be noted that it is a larger Safeway. I'm not sure if the little neighborhood ones have these as well. The bin is in the fresh fruit and vegetable section. Near the onion and potato bins.

The folks at my husband's firm regularly want to hold dinners at restaurants that have private dining areas. It's always a bit of struggle to find the places that have rooms with doors that close and are genuinely private. They always seem to fall back on the steak house standards. I'm trying desperately to get them out of this rut and on to more innovative cuisine....especially since I'm often with them for yet another steak and creamed spinach night.

If folks could make suggestions it would be terrific. Also, it's nice if you know specifically how many people the room will seat. DR.com Members in the restaurant business PLEASE speak up and have your establishment included in this list! Thanks!

edited to add: Generally, price is not a big deal for these folks. They're not looking for a CityZen, Citronelle or Maestro at every meal....but occasionally that level of service is nice if they have the private facilities. Also, the group sizes can range from 8 - 45 depending on the occasion.

Tallula?

If you want unfinished wood furniture, there's a place called Saah Furniture located just off of 395 and Edsall Road, in the office park behind Marlo Furniture. You can check out their website to see if they have anything to your liking. You might want to consider Crate and Barrel as well.

My wife had scallops done in one of various attractive ways. They were excellent specimens, but they had been so deeply seared on the grill that the charcoal flavor overwhelmed the delicate natural taste of the seafood, so that its freshness and quality were wasted.

Gobble Gobble! Happy Turkey Day!

Lulu's is bye-bye too. From the Post article

The surprise sale of the Washington landmarks and the nearby Lulu's Club Mardi Gras, follows Auger's death nearly a year ago at age 83.

Four-Way, half Cincinatti - half Texas with the onions on the side. I can only eat it occasionally.......but when I do I'm happy! And it's great with the kids as well as my no-carb husband.

I was living in Del Ray when Evening Star was just getting off the ground. Mt. Vermon Avenue was a VERY different place back then. If memory serves (PLEASE CORRECT ME IF I'M WRONG Rabbi1969), the Mt. Vernon Avenue area was designated an "Enterprise Zone" and small businesses were eligible for a variety of very attractive tax breaks and small business support / loans. This situation made it a favorable environement for a number of privately owned restaurants, coffee shops and retail businesses to find success. The area was just beginning to move from it's history as a rail-yard community to a transistioning yupppie neighborbood. The Evening Star partnership had perfect timing and a business plan that really seems to have worked.

What about someplace like Lebanese Taverna or other restaurants that do catering. Depending on what you want, they may be more expensive than a Costco platter....but significantly less generic in style and potentially better food.

Lebanese Taverna Catering Menu

That space has been vacant forever. The location say's "tourists", but let's hope the food says "local's favorite".

http://100king.com/

Although Riedel isn't necessarily the reason I started this thread, I too noticed these at Target last week.  According to the pamphlets next to the display, this line is exclusive to Target.  I didn't examine the boxes thoroughly enough to determine country of origin, but the displays didn't seem to make the usual fuss about glass shape.  Could it be an exercise in brand licensing?

The informational blub on the Target site refers to the glassware as "Tyrol crystal". Tyrol's in Austria, correct? Of course, I'm sure bad glassware can be made just as easily as the good stuff in Austria. I did open up on of the boxes and check out the glasses.....but I don't know enough about the qualities of fine glassware to know how these measure up.

Target is now selling Riedel glassware. I've got no idea how they compare to the "real" Riedel. I'd love to hear from someone who knows more about their products than do I.

Target Riedel Glassware

Now Washingtonian just needs to hire the very talented Monica Bhide.  THAT would be an All-Star team. 

Where is Via Veneto?

It is about 5 miles south of Old Town in Alexandria just off Fort Hunt Road; close to the Parkway.

Via Veneto Ristorante Italiano
1309 Shenandoah Road
Alexandria, VA 22308-1117
Phone: (703) 765-6661

Having eaten at both, I MUCH prefer Tosca. But it's not even a fair compairson. As described earlier, Via Veneto is a family-run hole in the wall.

Another great article Monica! My daughter has been involved with Lanette Doran and her "Flavors for Kids" program for more than two years. I'm just thrilled you got to talk with her and highlight such a terrific program. She has been a great inspiration and roll model for my 10-year old. Thanks for including her in the article!

It's nice that they provide links to the restaurants' websites as well. It has the potential to be very useful! Thanks!

I've always been unreasonably attached to the "Roast Chicken Salad" at Carlyle in Shirlington. I think some of the other "Great American Restaurants" serve it as well. But Carlyle is closest to DC. From their menu......

Roast Chicken

fresh corn, grape tomatoes, dates, sun dried cranberries, pine nuts

goat cheese & champagne vinaigrette

Jennifer's comment made me think of the PERFECT place... The cafe at the Corcoran.  Talk about convenient, not too expensive and totally unique!  http://www.corcoran.org/visit/cafe.htm

That's what I'd do... even though I still think Ben's is a good idea!!!

Good idea....as long as it's not on a Monday or Tuesday. They're closed both days.

How about Ceiba? Convenient location (similar to that of Old Ebbit) but less touristy and a fun atmosphere. Here's their lunch menu......

Ceiba Lunch Menu

Good guesses, but off the mark.  The clue right now is 24,302.

How many bottles of beer on the wall? It's gonna be an awfully long song!

In my love hate realtionship with my former employers (I love that they gave me enough stock to create a restaurant off the proceeds, I hate the mediocrity that dominates their stores and product selection etc), I must say that a WFM Turkey is worth every dollar it costs, jsut as a free bird from Giant is over priced!  The WFM bird is lean without any chemicals or additives.  It cook in about 10 miutes a pound to a mouthwatering perfection.  The gravy will taste of gravy and not of the salt brine all too many birds are soaked in before bing frozen months before the big day. 

DO not follow the WFM instructions--- start the bird breast down for 20 minutes at 425 on a rack.  Flip the bird breast up and roast for another 30 minutes.  Turn the over down to 325 and roast until your bird has cooked a total of 10 minutes to the pound.  Test for doneness in the thigh with an instant read thermomiter.  If its 140 its done to medium.  If you are a germ freak, take the thigh to 150, but you will have burnt thighs and dry breasts... not a pretty sight! 

Let the bird rest for 20-30 minutes while you make the gravy.  Pour the drippings into a large bowl.  Deglaze te pan with water, red wine, bourbon, armagnac, cognac, etc.  Scrape every bit of dripping and crusty parts into the bowl.  Thhey are flavorful and necessary to a good gravy.  Defat as you see fit. 

Make a roux of flour and butter and strain the hot drippings into the roux, stirring till smooth.  Simmer 20 minutes.  You can strain now.  You can also add a load of sauteed mushrooms and or giblets as well.  I usually take the neck and make a stock the night before and add that too.  By the way, you can add herbs to the gravy but I rub my bird with loads of herbs, garlic and olive oil before roasting it.  I rum the mix inside and out and under the skin.  This flavors the resultant dripping well enough for a tasty gravy.  I just adust with S&P.

Only new additions to the options mentioned above are a Quizno's and Moe's Southwest Grille.

I'll put in a plug for King Street Blues on S. St. Asaph St. one block south of King in Old Town, Alexandria.  The place has been there for years and I don't think their menu has changed one iota since it opened.  When it's cold outside and your hungry, it's hard to beat their meatloaf and chicken fried steak.  Both with mashed potatoes and gravy.  Either will fill and warm you up.  Good beer on tap.  Service and environs OK.  A good neighborhood spot.

Clickety

The Six Way BBQ Pasta has always been my entree of choice.