theakston

**UPDATE FOR 2007 SEASON**

I now understand some of the machinations behind beer selection. I spoke with the representative of one local microbrewery and asked him about getting into R.F.K., which shouldn't be difficult because his beer is already carried by Premium distributors (the Miller distributor, which practically owns the beer concession there) and he replied, "Sure - you have $20,000?" I can't believe that the brewery would have to kick in so much just to get in the doors. Way too bad.

More to report as I attend more games. I hope that Aramark at least has hot chocolate for tonight's game, which is going to be C-O-L-D.

Interesting that - Last year there was this article in the Post:

Clicky here

"Dave Freireich, senior public relations manager for Aramark in Philadelphia, says his company is "always open to working with small breweries, if they can provide us with the quantities required." He says fans at RFK can drop off requests or suggestions at the Guest Services office behind Section 309."

So the "quantities required" refers to $$$$s not kegs?!

We tried the EAT bar last night. It's new and it was pretty busy.
Started with a couple of snacks - 2 of the excellent salt cod fritters and an order of roasted olives(not sure I get the idea of roasting olives).
We both had the chestnut soup with duck confit. This was absolutely wonderful and suprisingly quite spicy. I then had a strip steak (comes on its own - I'd probably order some frites next time). She had the garlic sausage with red cabbage. Both were very good.
We had a couple of Victory Hop Wallops on tap, and a couple of glasses of something red. I would hope that they can extend their beer offerings in the future - I think there were 6 decent drafts.
We'll definitely be back and maybe eat at a booth next time. Eating at the bar got a bit crowded out.

I'd probably say that would be Goudenband, which they may carry at Birreria (I rarely look past the taps).

Goudenband is indeed considered the standard (I think Petrus is better though). RFD has a stock of aged Goudenband (20year old IIRC) that is on offer at a pretty decent price. Almost worth a visit. Lovely stuff.

I finally got to the downtown location a few nights ago to try this again. The bartender was confused when I asked for the "Triple Double IPA" because apparently the menu just labels it "Triple Double" and he didn't bother to read the description which clearly states the Double IPA side of it. Bartender gaffes aside, it's $5 for a 10oz pour, and worth every penny. Since they don't brew at that location anymore, they apparently don't know how much longer it'll be on tap, so I'm just gonna keep trying to fit it into my schedule until my luck runs out.

Aside from their Steak Frites and their patio in Summer I always enjoyed their Choucroute specials that they roll out in the Winter.

It's been a while since I went but I remember tucking into one at the bar opposite Senator Moynahan who was tucking into something similar and tipping back a glass or two - shows how long ago that was!

Looks like it will be featured again this Winter - must try and check it out:

link to details

I do use the OO flour - I get it from the Italian Store in Arlington and I find it makes a silkier product and to me it seems less likely to break. I usually mix and knead by hand using the well method - this works for me to help get the right consistency. I find I can force it to blend in a mixer and I tend to overwork it also. I do however use the kitchenaid for rolling. I had an atlas type roller before, but if you already have a kitchenaid I recommend the roller attachment as it is much easier to work with both hands (otherwise you will probably need some help).

YES! Someone who knows what I'm talking about! I am probably known at the Clarendon WF as the crazy little woman who makes them turn over the flat irons and hold them out at various angles so I can check the butchering job before I agree to buy them.

A lot depends on what kind of grill you are using. Best to go long and slow so a bullet smoker is best.

Here is a recipe:

click

Good recipe - but if you have just a standard weber you won't be able to get it to go to such a low temp so it will take about 1/2 the time (indirect heat). You will find a thermometer for checking the internal temp essential for this.

They gained our respect when we heard they had resisted becoming part of the huge development of condos and, doubtless, chain stores and restaurants that had been planned for their block of Wilson Blvd, refusing to sell out to the developer.

We admired their fortitude as they continued in business as said contractor dug an enormous hole around them for their underground parking. The Taverna looked like it would fall to the center of the earth if the wind blew the wrong way.

They continued to do business in the midst of all this contruction until the development eventually towered up above them blocking all sun from their vine covered patio. Now after enduring all this, after they had survived the dirt and din of construction, as we passed the restaurant last week - lights out and a "closed" sign on the door.

As a restaurant it had its flaws, but it was just fine when we needed to temper our longing for the islands with a spot of mezes, ouzo and some live greek music.

Is it closing for good? is it being sold -or will it be demolished and swallowed up by condo-cheesecakefactory-world? -- anyone know what's up?