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B.A.R.

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Everything posted by B.A.R.

  1. B.A.R.
    My sustinence in college consisted of white rice cooked with multiple packets of Taco Bell Hot Taco Sauce. It's called "spicy rice" and it is terrible.
  2. B.A.R.
    I grab as many paper napkins as I can, as they work great when I need to clean the windows of my Hummer.
  3. B.A.R.
    If my three year old daughter eats it, it is a fruit. Everything else is a vegetable.
  4. B.A.R.
    If I sucked milk right from a cow's teet, would that be physically dangerous, emotionally dangerous, or both? I've been thinking about getting "personally acquainted" with a cow, and I just wanted to know what I am in for.
  5. B.A.R.
    Clickety
  6. B.A.R.
    Nice. AND....he lived in Horry County.
  7. B.A.R.
    James was the bartender at Brewer's Art when I was a frequent patron, almost a decade ago!
  8. B.A.R.
    The Brewer's Art is a treasure. I have spent many a euphoric evening in the cave-like basement, relishing the Lucifer on tap. For those not in the know, it's in the 1000 block of Charles Street, not exactly close to BWI, but if your jonesing for great beer in a cool-without-trying atmosphere, "this is the place"-Brigham Young
  9. B.A.R.
    I meant READING about the minutae, both positive and negative, is what gets most of us off. Sorry if I was unclear.
  10. B.A.R.
    It was my understanding that this website was for professionals and non-professionals alike to discuss their likes and dislikes about our dining experience. Big service food/service issues are another story.If I had to discuss every quibble about a dinner with a waiter/sommelier/manager/owner etc. I might never get to leave. Most probably would not care to hear the criticism in minutae anyway. We read DR.com because this minutae is what gets us off.
  11. B.A.R.
    I believe the ferocity of Chef Hagedorn's comments gave unnecessary gravitas to the "review" by Chica Grace. I read her account and was hardly surprised that someone had a sub-par meal at this new restaurant. (Because it is new, they lost their opening Chef, etc. etc.) Perhaps Chica Grace, in trying to explain her "review" went into too much explanation as to why she didn't like a particular dish. Many professionals read this board and can discriminate between insightful criticism and someone's attempted description of a bad meal. Chica ate the meal, paid for the meal, and did not like the meal. I respect her comments, although I may disagree with her assessment. Is that so bad?
  12. B.A.R.
    So......how much for the geoduck?
  13. B.A.R.
    Glad to see the rain did not effect your commute.
  14. B.A.R.
    I've always found that the greatest of conversations often wander in intersesting directions from the first syllable. On this board, when things go astray, Rocks will diligently split threads, merge threads, delete postings, etc. to let the merriment flow, with just a tad bit more focus. I can't figure out what the problem is.
  15. B.A.R.
    I heart tight corks. wish I knew how to make a heart clickie
  16. B.A.R.
    Now, if only Whole Foods can figure out a way to harvest that $35.99 per # Copper River salmon without jamming a hook through the mouth of the fish mouth and then having them slowly suffocate. Thankfully, the path to your table of the $7 Golden Beet is positively blissful.
  17. B.A.R.
    Some restaurants take the least amount of reservations at 7:00. Even though it is a desirable time, it makes it difficult to seat the the 7:00 table more than once. If hours of operation are 5:30 until 10:00, and turn times are 2 hours, it's easier to move you to 6:30 or 7:30, and have the opportunity for a 8:30 or 5:30 table. Tables after 9:00 are still fairly rare in most towns not named New York.
  18. B.A.R.
    ...and I remember you, too! And I am certain Purita recognizes you every time you darken the door at lunch. Unless the deal has changed dramatically, in order to get the dollar oysters, you must sit at the bar (or Raw Bar). Service will generally be quicker at the main bar (wood) rather than the Raw Bar (marble). Walk past the marble bar, bear right, and you'll see the Main Bar. Sorry to hear that. David and Ivan (the main bartenders) are usuually very efficient and friendly.
  19. B.A.R.
    Full disclosure: I ran the Sea Catch two years ago. The restaurant aims for pristinely fresh seafood, simply prepared. Is it glamorous and sexy? Not really. More subtle and intriguing. The dining room is elegant and Old World, the deck is fantastic. Staff turnover is actually minimal. Three GM's in 17 years, now looking for fourth Exec Chef, and the average waitstaff tenure is (was) 7+ years. I stopped in to visit two weeks ago, and GM Andy Hoyle has assembled a beautiful array of 25 or more homemade infused vodkas, rum, and bourbon for specialty cocktails. It's totally unique and really impressive. David and Ivan, the main bartenders, are credits to their profession. Happy hour is a steal with $1 oysters, usually 8 or more selections with impeccable provenance. IMHO, no other oyster happy hour in town comes close; a hidden gem. I am sure the numerous regulars like it that way.
  20. B.A.R.
    The part about roasting half a mountain gorilla in Harvey Weinstein's backyard made me laugh out loud. Tenderloin of Bichon Frisee? Cooking Mexicans? A complete farce. I only wonder why.
  21. B.A.R.
    I like the secret passcode approach that you use at the Nano-Lab. Try that. In all seriousness, putting up the sign is quixotic at best. The sign is for the few amount of assholes out there. Part of being an asshole is not knowing you are one. Trust me, I know. Maybe. Those that read it won't care. Those that don't read it probably won't enjoy having it brought to their attention. However, if you do post it, it could make for some great street theater on those benches Friday and Saturday night!
  22. B.A.R.
    This came up on E-gullet a few years back. The thought of mentioning DR.com in any manner seems rather icky to me. Having taken 10's of thousands of reservations while managing restaurants, generally the only people who told me how or why they were in my establishment were looking for special treatment. "We're friends with the owner" "Mr. (insert regular customer name here) sent us" etc. etc. And more often than not, the person referenced couldn't have cared less that they were in my establishment. The internet is a different ball game, and I don't think it is unreasonable to assume that implicit in a statement like "I post on Don Rockwell" is "so if you screw something up I'm going to tell the world" That being said, NCPinDC comments regarding her visit to Eve shouldn't have gotten anyones hackles up. She caght a great restaurant at an off moment. That happens.
  23. B.A.R.
    I'm Batman.
  24. B.A.R.
    Chef Geoff's should be commended for being proactive about the disappointment with your entree. Granted, actually, you know, eating your dinner surely would have been preferrable, but many places would not have noticed/cared that you were unhappy with your meal. And many more places might have noticed, and still done nothing.
  25. B.A.R.
    Well a big HOWDY to both of ya' newbies and congrats on the new degree. I live near GMU and other than ethnic, the place is fairly blighted for restaurants. Rather than Sweetwater, I would suggest Artie's, still a GAR restaurant but seemingly the least homogenized of their outlets. And it is closer. Never been to Il Lupo, so cannot comment. I have had two good meals at Le Tire Bouchon in the last two years. Bellissimo in downtown Fairfax has it's supporters on the board, but I was less than impressed with my only meal there a year and a half ago. Wait! Rafagino's in Burke. 10 minute drive. Small little Italian restaurant in a shopping center. Call today. You could also just keep posting and I am sure Rocks will chime in and announce that in the last 72 hours he has eaten at, and reviewed, every establishment with a foodservice license within 2 miles of Fairfax circle.
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