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meatwad

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Everything posted by meatwad

  1. meatwad
    Microwave to hot cast iron...
  2. meatwad
    Why? Restaurant groups and concepts. Hospitality by spreadsheet is never a surprise. Will keep looking through holes in the wall. I know there are young guns out there who will be bringing restaurants to their neighbrhoods - can't all be the next star.
  3. meatwad
    A brother/sister team who make and sell lacto-fermented pickles are looking for a space to work in. Have outgrown curent shared kitchen. Since items are fermented needs for the "kitchen" are worktables, space for spices and salts and conditioned space where the pickle barrels can live. A wide hallway would work. Hot line not needed. Cold storage great but not necessary. Ideal landlord is old codger, loves sour pickles, who owns immaculate underground parking garage that stays cool year-round and can't hear loud music. Know this guy?
  4. meatwad
    Leaning back against a low-boy counter eating lamb ribs with green sauce was a hell of a thing in a DuPont circle alley doorway. Lamb should get more of a rap.
  5. meatwad
    When we were looking into Kosher certification the peeps at http://www.thekosherkitchen.com/home.php were helpful...
  6. meatwad
    That sounds tasty. But, you got Egg McMuffins all wrong...
  7. meatwad
    Closed on the 15th.
  8. meatwad
    Same contractor.
  9. meatwad
    at Etrusco Spinach Paparot, with polenta topping then Prosciutto, with Giardiniera This is right
  10. meatwad
    Yes. I hope more restaurants can play the game Cork is in. Nothing to do with "concepts", investors, celebrity chefs, pr firms and using culinary school externs as line cooks... Standing in the bar at Cork is surreal. I've never seen a more integrated vision of D.C. It's goddam touching.
  11. meatwad
    Hot or Not? 1) 2) 3)
  12. meatwad
    Fuck that. Have an actual counter point? Dude's a groupie. A persistent and almost shrill groupie. Nothing opaque about it. But he is persistent enough that I made Ashburn a meal destination. The specifics of the meal aren't important. What I remember is watching high school kids coming to their part time job. Normal suburban high schoolers acting the way they should - taking the world in. They all stood around a big oven and tasted something. A few heads bobbed yes. When I asked my waitress where something came from she told me. "Down the road." I worked at a place in high school that was a local favorite. When the "Chef" ran out of the yellow goo the food was cooked in he'd look up at the ceiling and roar, "more jizz!" Then I'd run the stairs to get a new jug. If anyone had asked me where it came from I would've said "the basement".
  13. meatwad
    Steve Ells couldn't make as many D.C. kitchens laugh with a 6' barbacoa...
  14. meatwad
    Website is very slick. Any background on the operation?
  15. meatwad
    Relocating. They must being doing alright... building price was 2.5m. Wonder where the dumpster will be, there's a Hilton next door and a tall office building on the other side.
  16. meatwad
    The Moco store in Silver Spring has some stuff. Luxardo Maraschino Marie Brizard liquers Berentzen's Apfel Korn Strega
  17. meatwad
    The Silver Spring DLC store on Colesville Rd. has many Marie Brizard cordials & Anisette in stock.
  18. meatwad
    Pearson's has the Luxardo line. Besides the Maraschino that's an excellent Limoncello & Amaretto. I was buying Sancerre, also noticed Orgeat & Falernum which, depending on Vic's or Don's recipe, are needed for a Mai Tai. Massenz liquers are also stocked. So check them out for ingredients. I saw other stuff which was pushed out by a flood of sake a few hours later. Torani shouldn't be a problem. Ask for Portrero. Bourbon has this on call. Dan don't know about Cacique, everywhere has a bunch of different moonshine varieies , but Tic Tac aguaradiente, various Piscos & Pitu Cachacha are around.
  19. meatwad
    Rhyming with Moscato d'Asti? This is bad.
  20. meatwad
    That's why Sette is off the late list. Midnight my ass!
  21. meatwad
    Nice little place directly cut from the standard pho family eatery cloth. Owners are very friendly, mama works days at the nail place next door. To me these places are all about the broth. It's nice that Pho 75 gets noodles from Cali and I can find sawtooth herb in the bowels of Eden Center, but it's the smell & taste of BEEF, anise & toasted ginger I want to saturate myself with. Sometimes I wake up after boozing with a puss of a hangover. The almost-hangover makes me bones feel hollow and me slow but it's so miniscule I'm functional enough to be Jerked off about it. Pho King's broth is intentionally almost-good and that sucks. I asked the owner why it lacks. She didn't hesitate to explain that customers complained when the stock was initially made with roasted bones. Suggestions for a dark & a light pho were dismissed. A suitable sick morning after hasn't landed me nearby & that's what will get me back until they (Pho King) bring back the bone.
  22. meatwad
    Yes. A "food-centric" place on the waterfront. Chef is Paul Morello of Les Halles (DC). 350 seats. Partnership between http://www.magnategroup.net/ & ND Farmer's Union. Was told a bar scene will not be the focus. Could go many ways... http://www.agrariarestaurant.com/ http://www.agrariallc.com/
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