johnl
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Everything posted by johnl
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While researching this quote, I came upon another aphorism from Mr. Williams. It's particularly relevant to this sub-thread: "They invented the All-Star game for Willie Mays."
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Dear friend, Don. I admire your championing of the "Splendid Splinter." Your analysis of Mr. Williams's accomplishments at the plate (ahem) are good. Those data drove in a run, for me. I looked at a guy who was a youngster when Mr. Williams's career (1939-60) was in the inevitable decline that comes with age. Mr. Williams saw the arrival of young stars, including African Americans, in The Bigs. One of them was Willie Mays • Lifetime batting average of .302 • Career hits totaled 3,283 • Career home runs were 660 (20% of his hits) • Runs batted in were 1,903 (i.e., ~58% of the time when there were ducks on the pond) • On-Base Percentage was .384 • Slugging percentage was .557 • Career Onbase + Slugging was = 9.41 Mr. Mays lost two seasons (1952-53) while serving in the US Army. So, Let’s just add 100/year to his hits and 25/year to his homers (conservatively because he had 40-50 dingers when he rejoined the Giants in 54 and 55) for when he was playing for the army, giving him 710 for his career. Now, your focus (as I understand) was batting. I get it. Let me just toss into the discussion that base-running and fielding (among other factors) are pretty important, too. So, If I get to create a team and I get the first pick, I'll take Mays (unless Trout continues on his current trajectory!). Giggles--JohnL
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New stop on the Hookville restaurant tour: Brasserie Saison. It's another venture associated with Will Richey, this time in collaboration with Hunter Smith of Champion Brewing (so, there's an emphasis on beer).
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Cape May I was late finding this thread before the long-term RM and I dashed away for a long weekend at Cape May with some friends who are happy table mates. It appears that this thread has become quiet, so I'll throw a couple of spring-2016 pieces of kindling on the coals and see if it springs back to life. Overview first and then individual entries so that things can be tidy. We stayed at Queen Victoria Bed and Breakfast, which is hosted by Doug and Anna Marie. As the date stamp indicates, this was the early season, but the property was active. Part of this was, no doubt, because of the annual Exit Zero jazz festival that coincided with our visit (we didn't attend anything, but it appeared to be impressive). Our innkeepers were very much in evidence, helpful, knowledgable, affable, and pleasant. Our accommodations (with own bath) were good and we didn't hear anyone complain. Breakfast was buffet+family style. They accommodated dietary restrictions readily. The breakfasts were abundant with multiple options and good, if not sensational. For dinners (in calendar order), we went to (a) Merion Inn, (b) Louisa's, (c) Washington Inn, and (d) Peter Shields Inn. I'll drop a quick entry about each as I get a chance, but here's the executive summary: Their menus are varied and inventive and, though there was some variation, the execution on the dishes I ate produced layers of clearly-separated-but-complementary flavors. We routinely had good to very pleasant service. Each of them is worth a second and perhaps third meal. NB: Thanks to our innkeepers, we paid attention to establishments' rules regarding (a) cash only payments and (b) bringing one's own wine (or other alcohol). Check ahead. Doug and Anna Marie provided a cheatsheet for many establishments in Cape May.
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Never seen the rooms. Oh, my.
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Well, you certainly hit some good places on your quick tour. Yay! And your analyses sound quite right. I'm especially glad you found MarieBette, as the proprietors send their toddler daughters to my daughter's toddler classroom. I rarely see the proprietors and we don't get any special treatment there, but we feel a closeness to them—and (though it may not arrive quickly) we like their food. Much good to be said about Bizou. Welcome to Hookville.
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Bizou Sunday brunch! I've been three times now. One time I even had two entrees. That's a large enough sample to permit me to say, "I'm pleased." Perhaps we should have a local meeting there?
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Gentle friends, Great info. Thanks! I shall brave the road issues and visit that NoVA like part of our ville.
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Well that's been my experience, too, and I'm glad it worked for you. I don't recall all the items you mentioned, but I do 'member having a Margherita and finding it really good. Mayhaps my taster was off that time? Given your confirmation about the size of (i.e., number of seats in) the place, I especially recommend "jackie robinson's" note: Also, tell the barkeep or host that you have heard that "Mira" (who teaches about special education at James Madison University, graduated from U.Va., and is on her way to doing great things [according to some doofus I heard from on the Intertubes]) is really fabulous. It probably won't get you moved up in the line, but one of the principals is Mira's brother, so you might get a smile and a chance to talk to her brother! They really are fabulous folx and it's so tiny that they attend to everyone in the space.
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Yep and yep! And the waiting area is outside. But, it is worth a wait.
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At Zaytinya tonight, during DC's unseasonably warm spell at the end of December 2015 we had nice service from Farouk. One runner dropped the first Baba Ganoush unceremoniously and said something unintelligible but, other than that, the runners, bussers, and Farouk did a nice job. Oh, and the food (lentil soup, eggplant, roasted cauliflower, medley of 'shrooms with dates and such; dolmades; Bronzino), why yeah... It was pretty dang good. (Exception: I didn't really like spicing on the batatas.)
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Yep, Lampo. Worth taking the time to wait in line.
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O.K. Corey and I went to the Oakhart Social on Saturday early (about 5:40 pm). We sat indoors and the waitron recognized her from a previous visit, but asked if I was a newbie. I owned up to the status, so he took the opportunity and explained that the strategy is shared plates. O.K. There was an oyster special, but they were (a) cooked and (b ) dressed with bacon. Off my list. Apparently the chef doesn't compete with the neighboring Public Oyster house. We ordered Shaved salad A special crispy shrimp Lentil toast Avocado crema pizza (bacon withheld) The first three were really good and the last was good. I wouldn't usually order a prepared salad (too many inclusions), but this one is worth getting again. The shrimp had lots of interesting flavors. The lentil toast came to the table already halved and the ingredients melded quite well. Although we treated it like dinner, it's good to know that one could stop here for a snack on the way to something else. Also, bonus: They advertise a late-night menu! Yay! Good first impression, I'd say.
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Yo, Seanchai, pcollins, tentimesodds, and the rest of y'all in the Hookville area: Anyone been to Oakhart Social? It's on West Main where Vu used to have Moto Pho, right next to the Public Oyster House. I'm thinking of hitting it soon, but would appreciate any guidance.
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What Do You Do with Two Weeks in Western Europe in November?
johnl replied to astrid's topic in Help Needed
Pat and I ate our way across Portugal and northern Spain for almost three weeks in the summer of 2014. We didn't go many places that required a reservation, only places we could walk into and use my broken Portuguese or Spanish or the servers' better English. We traveled by train, bus, or taxi; we never rented a car. Portugal: Lisboa, Porto, Braga (stayed here a while, as the people paid my way). Spain: Vigo, La Coruí±a, Oviedo, Bilbao (lunch), Getaria (extended), Barcelona (extended). I ate a lot of fresh fish prepared with little more than garlic and oil on grills outside little local places that seated about 20. I'd wash the fish and maybe some fresh veggies down with a half bottle of local Albarií±o or some neighborhood vino (usually costing just a couple of Euros). -
Roanoke For my sister's b'day, we visited her in Roanoke and had a latish lunch at Local Roots on Grandin in that little neighborhood where it dead ends into the school. We had expected to be five, but turned into a three-top. The hostess still seated us in a nice booth across from the bar. For an app, I ordered a dozen Rappahannock oysters (I ate 10 of them); they were fat and surprisingly sweet; I wondered if they'd been sugared, but I didn't see any crystals (maybe a sugar solution?). My meal was NC Crab Benedict, which was good, though it, too, seemed somehow sweet. I cut into the yolks right away and they were pretty much to the medium level of done-ness; some ran. The crab was lumpy and there was a fair bit of it. Yummy tomato. The muffin was excellent. My table-mates went for the ham (one was a salad aux bacon; the other the regular Eggs Benedict), so I have no first-hand observations about their meals. Their reports were quite positive. The wait staff and kitchen readily accommodated my sister's request to have no muffin with the Eggs Benedict and then the follow-along request that the muffin come to the table for Pat to eat with her salad. Two servers brought all three entrees at once. The water glasses never got below half full. Folx smiled and murmured pleasantries. All in all, it was a pleasant way to pass the afternoon.
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From the days of 23 Beverly to now (the rocking DonRocks keeps sending great reports), Staunton seems to have a lot to offer. I've got to get over there, check things. On the eastern side of Afton Mtn., there's plenty happening. As soon as you get over, drop down into Crozet and go to Three Notch'd Grill. It's not quite Charlottesville, but it's close enough that lots of C'ville folks go out there for special or regular dinners. Cathy and Hayden Berry cut their teeth at Duners many (> 20) years ago. Cathy did soups, salads, and just about everything else while at Duners, but now she runs the front of the house at Three Notch'd Grill...delightfully. Hayden came up under really good people at Duners and has great intuitive sense for sauces and meats. (He also knows his regulars: One time, knowing I don't do meat, he came out of the kitchen and found me; "John, the sauce on that Grouper has a teeny, tiny bit of pork stock in it, maybe just a tablespoon. Would you like me to substitute another sauce for you?") They use fresh ingredients. The menu changes on that basis. And, as that menu shows, you can go from burger to right on the edge of gourmet. Family friendly. It's worth a visit.
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Splendora: Yes, I get dragged there regularly, often when I've already eaten too much. When I do have something, it's very good. I want more. Triple dip. I don't know, pollens, about Homestead or Kirt's. I'll have to take lessons. Thanks for the tips. I will have to admit to having a soft spot in my heart (gullet? stomach?) for Chaps. Although they are now only on the DT Mall (right?), in the 70s-80s there was an incarnation in Shoppers World on 29N within a block of our house. We went there often. The 'cream was good and they did something I remembered from my childhood in Manassas: I could request a sprinkle of malt atop my scoops. Yum.
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Oh, yes! Endorsement. Now, I'm not sure about the special flavors, Ulrath. For me, it's a regular stop.
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I'll hit the trout next time. My dining partners had the prosciutto or the salchichon as the meat on that board and I notices it disappeared pretty quickly. (We got 3&1, as I recall.) Yes, they are better with the spreads and dips. We had a nice Sancere.
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Parallel 38 in C'ville this past weekend was a bit uneven. A tomato-based vegetable soup was rather thin and plain. Artichokes seemed like they might have come from a can. Cheese board was uninspiring; perhaps we chose the wrong ones. However, I liked the citrus potatoes, the grilled asparagus, spicy shrimp, and the tuna tartar. We were a 4-top and sat inside near the back, close to the kitchen.
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Thanks for the report. I've not stopped there yet. Would it be accurate to say Timbercreek Market's emphasis is on its retail and not the food service, much like Feast? It'll be interesting to see how things develop in the "center" as other shops move into it, though I suppose there probably won't be more eateries.
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The Harrisonburg, VA, affiliate of NPR ran a story about truffle farming in central Virginia that I thought some folks might find interesting.
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When I remember, I take my own salsa to any place. Those at commercial places are almost alwaysl too wimpy, but they have to cater to the public, of course. IF folks use habaneros, they are in low single-digit %s. I like 'em as a major player in my salsas. By the way, check out "Mad Hatter" as a bottled local salsa available in various places around C'ville.
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Pretty new place on The Corner (or just off it, depending on how pure you are): Roots Natural Kitchen. As one can surmise from the name, it's predicated on healthy stuff. Given the location, it's catering to students (and faculty members, such as I). The prices are good. Parking is the usual Corner hassle (though not so bad during these summer months"”and take the trolley!). I've only been once. The food was O.K. I had a standard dish ("Mad Bowl," which is a bit of inside joke) and my date created a custom bowl. You can design the order, which is probably the way to go. More tests will follow. The concept could work out well, as the paths toward different cuisine-flavors get refined. Just east of the railroad underpass on University, almost across from the George Rodgers Clark statue.
