CrescentFresh

I actually think it's a great idea.

A southbound Amtrak train leaves Washington's Union Station at 6:30 p.m. By the time it crosses the bridge into Virginia, it's traveling at 60 miles per hour en route to its first stop in Alexandria before continuing on its path deep into Dixie. Meanwhile, at 6:42, a northbound Amtrak train leaves the station in Alexandria bound for its next stop at Washington's Union Station. Someone, however, has been too busy reading donrockwell.com on the job and forgets to adjust the track switches properly. If the northbound train is up to 45 miles per hour by the time this train wreck occurs, where will the twisted wreckage end up? That's right. All over the new menu at Rustico. Granted, I'm an idiot when it comes to things more complicated than Tom and Jerry, but even reading the menu (and I'm referring in particular to the "menu mosaics") is a challenge more puzzling than a Rubik's Cube. I stared at that thing trying to figure it out even after my dinner companions placed an order for the table and after our waiter explained it. Note to menu writer: See those squares over there? Go to the one labeled "One" and write that menu again. I'm not talking about the food quality here (which I can't say is worth raving about, but it's a brand new menu and it'll probably take time to get into groove) but even with all of its outrageously false, bullshit erotica, the menu writing at Posh is at least understandable. I want to read a menu and at least have an inkling of what I'm going to get. Please. Now, the whole menu hasn't turned over yet. The entrees are the same and the pizzas are still the same. We didn't dive into any of the new starters. So here's what we did go for. There's this mosaic thing, which is a hodgepodge of PS7-like concept tastes that you can order individually or as a flight and they're matched with certain beers (although you couldn't be sure from the menu which beer in the flight accompanies which pretty nibble). Air Dry Beef. Butters and Toasts. Salted Potatoes. Soup. I don't recall the rest. And what I finally figured out was that these are the supposed categories and there are three preparations of each category. Tuna! Yes, there was a tuna one, too. Well, nothing rocked my world in any way. There was a tuna carpaccio that came with a congealed butter sauce. Or was that the citrus jam? Again, we didn't have any starters, but I'm just thrilled about the idea of showing up there with the boys for the big game and, pints in hand, we dive into a nice plate of chicken liver terrine. (Except there's always gonna be one of those buddies who hates the idea of liver and has to buck the trend and go for that plate of octopus. I don't know why I hang out with folks like that.) Rustico's new menu concept is now a bunch of hoity-toity, artsy-fartsy concept plates, which isn't necessarily a bad thing (when executed properly) but is SO FREAKIN' MISPLACED at this particular venue. I do not want to nibble on a little plate of pita wedges with a dainty crock of anchovy spread at the bar at Rustico. This is (was?) a place about beer. And I should add that their beerworks has been going like gangbusters since Greg came on board. But little crocks of "butters and toasts?" I've got a pint of porter in my hand. I want an elk chop! A big elk chop with the beer incorporated in the wild mushroom sauce! I don't want Old Chatham camembert (a superb cheese, mind you) fondue. Has anyone here ever have the chance to eat at Henry's End in Brooklyn? Hearty food. Great beers. (Although I recall beers were an important part of their concept 20 years ago). They had Sam Smith's and elk chops! These mosaics and appetizers are so far out of place it's laughable. But I do want to point out some possibility where this could work. Keep these pretentious, arty dishes to the dining room if you're looking to go all fancy schmancy. And then create a menu in the bar area that fits the setting. All those beer taps, high tables, flat screen televisions, the fireplace (I'm still cringing trying to figure out how even the servers aren't embarrassed to be serving these "little whims" in such a setting) are crying out for some quality BAR FOOD. Even though they suck harder than James Dyson and David Oreck with Hoovers stuck to their crotch, RFD seems to have a better understanding of food that incorporates beer. So let's have two restaurants here. Keep Rustico in the dining room, and then let's have Rusty's in the front bar area, with some really good takes on traditional pub food. Yes, I'm talking shepherd's pie, meatloaf, mac and cheese, a hearty chili, etc. It can't be that difficult to figure out how to put a cool take on pub food and keep it hearty rather than arty. And Rusty's would be crazy to even think about fucking with the pizzas. The inconsistency issues I found last year seem to have gone away. They're good pizzas for a great beer bar. The last thing Rusty's needs to do is start putting thai peanut chicken on there. Oh, and that quote at the bottom of the menu? What the hell does that mean? Get rid of that before you embarrass yourselves. (As a number of folks know) this message was brought to you by someone who prefers to spend lots of time under Rustico's roof and wants to see it succeed.

Tomorrow. February 21. Van Halen live at Rustico.

So......who's coming to the Samuel Smith's Glassware Giveaway tomorrow at Rustico???? It's Sam Smith's! Taddy Porter! Oatmeal Stout! Next to Old Peculier, I can't think of a more serious English beer with as long of a history in my life. I used to drink bottles of this stuff at the Copake Inn in Copake, NY back in 1981. Yes, I was under 18, but think of all those poor folks who lived in Massachusetts where the drinking age was (gasp!) 20!!!!!! Okay, here's another reason you need to come. Look here! Check it out on the left side of the page you just linked to. These poor blokes are sandwiched between John Smith's (only partially evil) and Coors!!!!! Yes Coors, of the Carl Sagan-like "billions and billions" level of evil! You need to come and drink Sam Smith's beer and help them overcome the darkness that surrounds them on all fronts (within the limits of Tadcaster). But here's more....Sam Smith's uses Yorkshire Squares!!!! What's a Yorkshire Square? Hey, there aren't many folks brewing beer in Yorkshire squares anymore. Still don't get it? Read more here. Now look at this photo from that page. That's like the ultimate beer jacuzzi. You want to go swimming, right? Now, I haven't seen the squares at Samuel Smith's, but I have had the pleasure of sitting square-side at the Black Sheep Brewery in Masham, supposedly one of the only other places still using Yorkshire Squares. But all the pics I took were done before I got a digital camera, so I can't show them to you. But I do have this pic I took of a fine pint of Black Sheep Bitter being poured at the Blue Lion Inn, the absolute greatest inn on the face of the planet. (PM me if you're interested in a hunting excursion.) So, if you're looking for delicious beer, with character and pedigree and without all that hyped-up standard we've gotten accustomed to in America that says, "I've got more hops in my beer than a team of bullfrogs gang-banging a rabbit," you need to be at Rustico tomorrow. And if that's not enough to get you to show, let's turn it up for some VAN HALEN!!!!!!!!!!!!!!!!!!!!!!!!! Have you seen her? So fine and pretty. Fooled me with her style and ease. And I feel her from across the room. Yes, it's love in the third degree. Ooh, baby, baby. Won'tcha turn your head my way? Ooh, baby, baby. Come on, take a chance. You're old enough to dance the night away. Oh, come on, baby, dance the night away. A live wire. Barely a beginner, but just watch that lady go. She's on fire, 'cause dancing gets her higher than anything else she knows. Ooh, baby, baby. Won'tcha turn your head my way? Ooh, baby, baby. Well, don't skip romance, 'cause you're old enough to dance the night away. Oh, come on, baby, dance the night away. Dance the night away. Dance, dance, dance the night away.

Just so I can determine if there's anything worthy of moving to PM.....let me put it this way....which side of the border did you go to high school on? And for clarification, there was no fermentation and gardening ever to be found on the NY side either. But if you're a student of history, you'd already know that that's why Montreal was founded back in the 1920's! Not many people know that.

I wouldn't sweat it. After all, the whole damned thread was frayed from the first post!

Just wait 'til mdt hears about this! We should set up some kind of DR-911 wireless alert system for situations like this so when the Giadas, Rachaels, Tonys and others we love and hate show up, we can have an instant flashmob alert sent to all the DR membership. (Except we should leave out some of the members, like that M.D. Chapman guy. He gives me the creeps.)

I'm only going to buy that because there isn't a good quality Cylon test yet. I also think it's kind of funny that she won't say, "you will be assimilated" when you ask her to. Perhaps she has something to hide? Hmmmmm? I'm watching you, mktye. One day we'll know for sure. In the meantime, great work on the index. Even if it is just part of your cover.

Oh golly. Why did I pick up that Ruhlman book? This is all my fault. I'm sorry.

That's gotta be the joint. We sat on the patio...and the dude came out to join us. Had a great time. Also got lost around there and found this beer bar underground (more or less) about 4-5 blocks further away from the river. Had to walk down this staircase to get into it. That place was cool. Do you know that spot?

In Chantilly? Not a chance in hell. In fact, I was always pleasantly surprised in my visits to Omaha. My favorite was arriving at some Persian joint with a co-worker who comes from an Iranian family. She and the owner immediately struck up a conversation in Farsi and the rest is history. Great meal and fortunes read from our coffee grounds. Not the kind of thing most folks would expect in Nebraska. Nebraska City? Well, that's another story. But in all honesty. I'd be shocked if you can find what you're looking for. Particularly in Chantilly. But even Saturday afternoon in DC....I'm at a loss. The only thing coming to mind based on your description is Komi. But that won't help you for Saturday lunch.

Fans of Black Sheep beers from Masham, N. Yorkshire? Holy Grail Ale is pretty common around here, about $3.50/bottle at Harris Teeter. And you can occasionally find Black Sheep Ale. (They may still have it in bottles at Rustico). Once, I think, about 2 years ago I found a bottle of Riggwelter at Rick's in Alexandria. And although I can't drink it, I did find a jar of Riggwelter Mustard today at Cowgirl Creamery. Took about a half a nanosecond to bring it to the cash register.

Lasses and laddies, get thee to BP, where on the cask you'll find them pulling pints of Orkney Dark Island. A rich, malty dark ale that was just outrageously good. Their tasting notes indicated a level of smokiness, although I didn't really taste it. And they said it was 6.5%, but I didn't taste it being that strong either. This is the kind of beer that loves beer engines and the kind of beer that beer engines love to serve. They're pouring half pints for $4. I have no idea why they're pouring them that way. Ask nicely for a double and they'll serve it the way you'll want it. I'm unsure when it was tapped, but if there's any left by Saturday, it'll probably be past its prime. But, damn, I'd give anything to see more low alcohol UK ales being poured and BP is spot on right now. ETA: according to the distributor's website, it's 4.6%. AND it took a silver medal at CAMRA's Winter Ale Festival last month.

Yes it's PBS. To be honest, I don't know if it's on locally. Don't tell the FCC, but my "television provider" provides me out of town television and I watch it from WLIW on Long Island. http://www.rickbayless.com/tv/season5/ Perhaps if there's someone on the board familiar with broadcast communications laws they could shed some light on why, in our free market system, I'm not legally permitted to get local channels from another city if the technology is there to allow it.

Oh! Duh! Valentine's Day! And here I've been spending hours looking around for a totally different thread with his post.

The new season of Rick Bayless and Mexico, One Plate at a Time has been superb so far. Everything has been concentrating on the Yucatan. I dig his laid back approach which is a welcome contrast to all the other garbage you find on the Food Network. And, most importantly, I think he does a great job of not just being a cooking show. He ties together people, markets, culture, history, topography -- all the vital elements that give a sense of place to a cuisine and make food, cooking, and tradition important. A fantastic show. And really makes me miss having Andale around.

Tom Sietsema: I'll be celebrating the holiday at 30,000 feet for at least eight hours. (I'm off to Argentina next Wednesday. And yes, you can expect a postcard sometime this spring.) This is one Postcard I'm going to be VERY interested in seeing. (If Zaytinya shows up on the Buenos Aires list......)

I went to this wedding kind of recently. Friend of a friend. I mention it because Balance, Journalism, and Blogging were there, too. All I can say is this -- it was a disaster. In the middle of the cocktail hour, Journalism started pelting Blogging with cocktail weenies and maraschino cherries, muttering something about Integrity and Balance. Blogging saw who was throwing the food and she ended up tossing not only her cosmo into Journalism's face, but she also shoved him into the wedding cake. (It was like that scene from the Brady Bunch where Tiger ran amok in the backyard knocking over all the BBQ stuff.) Balance, meanwhile got so pissed off at the both of them. He was pissed at Blogging because every time they were supposed to go out together, Blogging kept canceling. And he was pissed with Journalism for accusing him of hanging out with Integrity, a very uncool thing to do while he was making moves on Blogging. What I learned from this incident was that Balance, Journalism, and Blogging cannot live together even in the same universe, let alone the same banquet hall reception. I have no confidence you'll ever see any of them peacefully co-exist, no matter how hard anyone tries to put them altogether. (Balance did leave with the Maid of Honor, though. Some hot chick named Bias. I'm waiting for the photos of that to show up on flickr!)

I bet if we ask nicely, Rustico would. [duck!]

Note to mktye: No kidding!

I will try my best. Work schedule and frigid temperatures permitting. I do know, however, that no matter what work and weather bring I will be at that Sam Smith's event.

I'm addicted to the crispy roasted honey duck with basil. And they deliver to me! AND the crispy stays crispy! Unheard of!

Don't these people have lives? “I’m just a dude with a ridiculously opinionated stance on all things food,” Jeez, what's the matter with these losers?

This is, in fact, true. So are cinnamon raisin bagels. In fact, the only bagels permissible aside from plain are onion, garlic, salt, poppy and sesame. Pumpernickel is the "and sometimes Y" part of the equation. All others are, according to the official rules, abominations. Including the "everything" bagel. Georgetown Bagel is the only place I will spend money on bagels around here. (If I agree with you more often, will you share those sauce and sausage recipes? )

I really liked the pizza story in today's section. A really good comparison of how these chefs are tweaking the ingredients to make "their" pizza. (Albeit 2 Amy's has always followed the Neapolitan rules of the road). What I learned: Where the sauce and cheese comes from. I love how Blue Ridge Dairy cheese shows up in there, as well as how a year's worth of sauce is jarred with the folks at Toigo at one time. What I wish I saw (and would hope could appear in a follow-up story): While I agree the nature of the pizza changes when you can't have an 800 degree oven at home, that doesn't mean you can't make good pizza at home. (I'm quite proud of mine.) I'd love to see these same chefs share their thoughts on creating a good one at home...what they've learned from working with the 800 degree machine and adjusting what to do with a 500 degree machine. More than just saying "use a pizza stone," I'd love to read (and try) their suggestions on dough and sauce recipes.