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B.A.R.

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Everything posted by B.A.R.

  1. B.A.R.
    I want to have sex with Carla Bruni.
  2. B.A.R.
    I wish I knew about the burger pop-up sooner! It's been too long since my wife and I have visited this lovely and delicious spot. Going to have to change that very soon.
  3. B.A.R.
    I eat paleo, and by that I mean, when I eat, I am usually naked, or covered in a small torn piece of animal flesh. Sometimes, to stay grounded, I do this in front of the television.
  4. B.A.R.
    I find this discussion to be very informative, passionate, and fair; something substantive that you don't find on many (any?) other web food forums. Yet another reason this website is so amazing. But I have to ask: when I feed my children Dinosaur Chicken Nuggets - paleo? Not paleo?
  5. B.A.R.
    Jason Collins. Rarely does an MVP average 3.6 PPG for his career, but Mr. Collins, you are an MVP.
  6. B.A.R.
    Yup. This would have a better shot of success if strippers were involved.
  7. B.A.R.
    One just became available in Mississippi
  8. B.A.R.
    20-25%. Thankless job, with a lot of pressure to get there on time and usually little support from manmagement (ie: pizza supposed to be there in 30 minutes. Comes out of the oven 25 minutes after I ordered, and the driver now has to make up the time-distance shortfall.) I rarely order delivery and do so purely for my convenience. I am quite grateful it showed up at my door and tip accordingly.
  9. B.A.R.
    Well I gathered THAT, but the name of the new management company "106 Union Dublin" is the address of the restaurant and the name of a city with some relevance to the Armstrongs. I was wondering if this operation may still be run by some partners of Eat Good Food Group, just not all of the partners.
  10. B.A.R.
    Can anyone shed light on what exactly this means? "Please be advised that Eat Good Food Group has transitioned the operation and management of Virtue Feed and Grain to 106 Union Dublin effective April 1, 2013."
  11. B.A.R.
    I agree with this. "The molecular gastronomy cuisine has some good things about it," he said, "but I - I count my cooking by the looks of satisfaction on the faces of the people who have eaten my food. I don't want them to be impressed; I want them to be pleased." Andre Soltner
  12. B.A.R.
    I am guessing the $300-M is for all 4 stores, and the record was for sales volume per square foot in one of the stores. I had heard the Wegman's FFX only eclipsed the Wegman's Flagship in Rochester, NY because of beer and wine sales. ETA- we are officially off topic
  13. B.A.R.
    White - Royal Tokaji Furmint Red - Bodegas Filon Garnacha
  14. B.A.R.
    I will do some Googling later, but I recall an article I read a few years ago in a trade magazine that SEVEN of the GAR restaurants were among the top 50 highest grossing restaurants in the country. If I remember correctly, it was Mike's, Artie's, Carlyle, Coastal FFX, Sweetwater Merrifield, Sweetwater Sterling, and Jackson's.
  15. B.A.R.
    Having been there half dozen times, and eaten anything they have given me, I have never seen this menu. Did not even know it existed. Secret menus make me angry.
  16. B.A.R.
    Marguerite Dore?
  17. B.A.R.
    Things I learned at lunch today: 1) No matter how frequently I use chopsticks, I will never develop facility with them. Ramen with poor chopstick skills will ruin a shirt and tie. 2) The bar stools here are very uncomfortable, probably by design to discourage lingering. Almost fell off twice (not drinking, either) 3) There is great energy in the restaurant, action, soundtrack, noise, etc and the menu layout is a brilliant piece of design, IMHO. 4) The Shio Ramen here is very, very good. A delicious, filling, and invigorating meal in a bowl.
  18. B.A.R.
    Those pictures are truly beautiful and make me very hungry! Is this on the menu at Range?
  19. B.A.R.
    Antrim 1844 is a beautiful restaurant. It's been 10 years since I have dined there, so I cannot vouch for the food, but the setting is special.
  20. B.A.R.
    As someone who read Harold McGee way before Harold McGee was cool, and who has been keenly interested in the development of molecular gastronomy, you can count me as someone who greatly appreciates the skill, precision, imagination, artistry and execution of Adria, Blumenthal, Dufresne, Cantu, etc. But just as I appreciate the whimsy, beauty, and form of these dishes, very few have I enjoyed eating. Like, less than 10%. So, if molecular gastronomy is here to stay, I will continue to learn about it, and study it, and admire it, but I am pretty much done eating it. Pass the boudin blanc.
  21. B.A.R.
    Ditto. My wines did not make it to 2013. Was I supposed to rate them on an app or website?
  22. B.A.R.
    This is about 24 hours too late. Shut it down, as we appear to be about to create a food version of Godwin's Law.
  23. B.A.R.
    I like Toki Underground even more after their gracious status update on FB today and wish Chef Spero nothing but future success. https://www.facebook.com/TokiUnderground?ref=ts&fref=ts
  24. B.A.R.
    Well then -50 points for a deceptive location!
  25. B.A.R.
    Extra Bonus Points need to be awarded for crafting THIS list, and the pricing, in Montgomery County. That takes real commitment, from both a wine and business standpoint.
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