frogprince

Buffalo wing cheddar cheese

The bar at Herbsaint would be a lovely spot to lunch solo. You could definitely do worse than grabbing a sandwich or two to go from Cochon butcher on your way out of town

Pesce?

Thames St Oyster House may be a bit spiiff-er, then again Johnny Rad's in Canton will most defintiely be too low brow; Mathew's is the solution, though it aint on the water...(but is a quick cab/bus ride from Fells) Jimmy's on the Square (downtown Fells) would satisfy just bout any cranky/picky diner; superlative crab cakes, real crab soup, authentic scrapple plus anything else in the american canon. It aint a restaurant though, its a diner- a damn fine at that.e Have heard pleasant enough things from family folks bout John Shields' joint in the museum downtown (edit: thinking of the b&o brasserie) but aint tried it myself.

Zenebech Injera at 6th and t, just down the road from little Ethiopia at 9th and t. No frills and only the atmosphere consists of what one decides to bring in; get the baby lamb tibs if its available and thank me later

Toasted English muffin, BBQ sauce and buffalo wing cheddar cheese; since high school!

If you're gonna walk up Columbia Rd to Adams Morgan, I heartily recommend Himalayan Heritage, Bardia's New Orleans Cafe has its moments, Super Tacos for, well, the obvious, another sandwich from So's Yo Mama just may scrap off all my tastebuds from boredom but there was a time when I quite enjoyed it before I ate there way too often, the gyro at Astor continues to vill that void more than adaquetely; several of our staff continue to rave about Mandu down 18th st though I've not made it there yet. In Dupont, I've always enjoyed Mourayo for clean Greek, I've had memorable specials over the years as well; cheaper and still very tasty and very Greek is Zorba's; I cant even remember the last time I made it out of Bistrot du Coin;

Bistro D'Oc's always leaves me with a gallic grin from ear to ear and a waistline to match

Zaytinya. Cellar. 2 Amy's sometimes does on the bar menu. Mintwood.

Zenebach is LEGIT. The baby lamb tibs, when they have it which ain't that often, is out of this world good; the owner told me they have their own farm out in md and raise all their own lamb and cows

A great muffuletta is an excellent, albeit rather common, combination of cured meat, cheese, quality bread and the deliciously necessary acidic component, in Nola's case the olive salad; an admirable, no, extraordinary addition to the cold cut combo. A GREAT po boy puts one firmly in one's place, feet planted anywhere from the Delta to Magazine st. A sandwich it may be in definition, a sensational dish, evocative of the musky alluvial muds from which it came, it shall always remain and always shall be in sure capable hands

Boundary road

Cracker Barrel. Twice

"14 UP" ? Have I missed something or am I just gettin older?

P.S. Softshell season starts EARLY down there...

GO

With a car: Mathew's Pizza http://www.matthewspizza.com, up in Patterson Park on Eastern Ave; old school, no attitude, featuring one of THE most uniquely delicious, um, styles shall we say, of pizza. Split the house salad, split a large "both cheese" pie, leave happy and free of any pomp, circumstance or pretension

(via facebook): Bedrock Billiards This is the OFFICIAL notice of the 5th annual Chili Cook-off/potluck extravaganza for Super Bowl Sunday February 3rd. Come One, Come all. One entry person, rules are as followed: Chili cook-off Rules Traditional Pepper Chili is defined as any kind of meat or combination of meats, cooked with chili peppers, spices and other ingredients, with the exception of beans and pasta, which is strictly forbidden. Soup Chili is defined as any kind of meat or combination of meats, cooked with spices and other ingredients, including beans, pasta, and fillers. Either type are accepted. Each head chef will be responsible for cooking no less than one (1) gallon of chili and turning in one (1) cup of chili for judging. Judging cups will be supplied. Judges will vote for the chili they like best based on the following major considerations: a) Color - Chili should look appetizing, reddish brown is generally accepted as good. b ) Aroma - Chili should smell good. This also indicates what is in store when you taste it. c) Consistency - Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy. d) Taste - Taste, above all else is the most important factor. The taste should consist of the combination of the meat, spices, etc. with no particular ingredient being dominate. e) Aftertaste - The aftertaste or bite is the heat created by the various types of spices and or peppers. Chili may be distributed to the public only after judging has commenced. The decisions of the Chief Judge are final. The Peoples Choice Award is determined by the public. The public will purchase chili. It is up to you to entice them to try your chili and cast their vote for you. The more chili you have the more votes you can get

I've spent too much time in these parts to not share, if y'all should ever find yourself in a Delta hamlet or travel thru the "bigger" places like Oxford or Jackson: Greenville: Doe's Eat Place: The one, the only (thank you Ann):http://www.doeseatplace.com Greenwood: Lusco's Restaurant: Prohibition-era joint (replete with "private" tables, curtained and partially-walled off from each other and the service staff) beloved by the fam, wrong side of the tracks, byob, tremendous steaks and even better fish and sauces: http://www.facebook.com/pages/Luscos-Restaurant/167968569465 Delta Bistro: Real Delta cooking, personal and creative yet always firmly entrenched in the alluvial plain from which it came; a community revitaliser, Beard Award-Semifinalist; a real gem: http://www.deltabistro.com/ Alluvian Hotel/Giardina's: Never been, neither has anyone else, well for a long time; something of a "supper club" since the move to the Alluvian http://www.thealluvian.com/giardinas.php Indianola: The Crown: If you find yourself in BB King's hometown (perhaps to a fine museum dedicated to him), you should find time for a fine lunch (no supper) here, again, another small town/downtown jewel. Ask nicely and they will pile on the tomato or zucchini bread; a fine selection of deep south regional classics; DO NOT MISS THE PIE BAR or the delightful book and toy store thru which you must enter and ask for a table (they will tell you to wait, no matter what, not to be rude but only so you may taste the spread they provide while you wait- hope it involves the catfish pate) http://www.thecrownrestaurant.com/ Oxford: Any and all of John Currence's places, honestly they're all that good http://citygroceryonline.com/ Jackson: Parlor Market: A hell of a restaurant, in any city, anywhere. The obsessive local sourcing, exceptional, focused Southern cooking and downright fun of this place makes it one of my favorites anywhere, Mayflower Cafe: Haven't heard from anyone bout this joint recently but fondly remembered, often missed and dying to try next time in Jackson http://www.mayflowercafems.com/ Natchez (just cause): Pig Out Inn BBQ: Just some damn fine 'que, not as fine as the hell of the town its in but, hey!?! What the hell, food tastes better outside, overlooking the churning rumbling Old Man, with a simply stunning pre-Grant town smiling down on you and mess o' ribs and greens and a cold one http://www.pigoutinnbbq.com/ And lastly, eat ALL the Comeback Sauce you can, on anything you can. Seriously

say hi next time

If you call her at Johnny's Half Shell, she may still put it on the menu from time to time; We seldom have chili on the Cashion's menu these days

(Brad Walker is a friend of mine) The food here simply gets better and better; 3 trips over the past 2 months and each one has surpassed the previous one. This aint just good H st food, its GREAT food, period.

Ann Cashion makes the finest chili I've ever had the pleasure of

During the week, they offer 2 or 3 dishes from the back room menu up front; the consomme is consistently one of these.

S.N.O.B is simply tremendous, followed by a stroll through the Battery...a very pleasant way to whittle away a few hours