slarochelle
-
Posts
76 -
Joined
-
Last visited
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by slarochelle
-
I finished this book and it is now taking up needed space on my shelf. If anyone wants it, PM me. I'm in North Bethesda (near White Flint mall) during the week, and Silver Spring (not far from DTSS) on the weekend. If we can meet, I'll give it away. Or I'll drop it in the mail if someone wants to PayPal me a few bucks to cover postage. Here is the Amazon info on the book: http://www.amazon.com/Nasty-Bits-Collected...7865&sr=8-3 Being a collection of short essays, it was a very easy read; entertaining and enjoyable. The book is in like-new condition.
-
All corporate owned Bennigan's to close today. I've seen the same story reported on other sites as well. "Chain-Owned Bennigan's Closing" on startribune.com Don, feel free to relocate to News is that is the better spot for this.
-
I'll second MDT; really? We follow a CI recipe as well and don't have to deal with all that. The only thing along those lines we do is to cube the butter, then put it back in the fridge until it needs to go into the (non-refrigerated) stand mixer bowl with the (non-frozen) flour and other dry goods. If it required as much work as you make it sound, we might not have it as often.
-
I thought I had read 2009 for delivery? But maybe that is construction company turning property over to developer/management company? Developer web site says full project completion in 2010 - but that probably includes all other retail and residential as well. Whatever it is, it can't be too soon as I work one block away. I was in a WF in Seattle (Redmond specifically) that was listed as 50,000 sq ft. It had a huge prepared food area, and a nice wine section. At 60,000 sq ft, I have to assume it will at least have the former in good ole Montgomery County.
-
Two questions - Are there any (good) vegetarian options? Do you always have to thaw in advance? Situation: new baby in house, frequently little/no time to prep something good, generally realize this at last minute. Prefer not to get take out, and microwave/frozen/processed stuff tastes as it does. I'd like to be able eat something semi-fresh. But if the veg quality is minimal, I'd imagine the veg dishes aren't worth it. Better to block off a Sunday and make it all myself.
-
Last time there (2 years ago?), I took a group to Ruth's Chris Steak House. Yea, I know, could have eaten at one of those in any major city. But I was looking for steak everyone would recognize and enjoy; something safe. Romantic? Maybe not, though it was dimly lit. Plus they took reservations on Opentable. It is in a part of AC that has been fixed up recently, and a safe walk to the casinos (but not in a casino) and our hotel by the convention center.
-
Chicken-Fried Steak
slarochelle replied to Free Wilma's topic in Washington DC Restaurants and Dining
I noticed it on the American City Diner menu this weekend. Online version of menu confirms it: http://www.americancitydiner.com/ -
I am part of a group 6-8 new parents heading to 2 Amys this Sunday for a first restaurant outing with the infants. How busy are they at 3 PM? We’re trying to avoid the busiest times so we can hopefully get tables close together, if not one table. We’ll be calling the manager to give advance warning (since reservations aren’t an option), but someone here must have an idea how they’d handle this situation.
-
Red Dog Cafe, Grubb Road in Silver Spring
slarochelle replied to acquamatta's topic in Washington DC Restaurants and Dining
We were there two (three?) weeks ago on a Saturday afternoon. Technically, they may have been closed, or at least at 3 PM, were in between lunch and dinner service. But our waiter said we could get any salads or appetizers. We did get the baby greens w/goat cheese and dried cherries. The two of us split it, and it had plenty of both cheese and cherries. We also got a mac and cheese with a side of mac and cheese. Salad was very good, mac and cheese was good - could have use a little more time in the oven or microwave. I think I saw something about desserts being from Kristin's Cafe? If they did buy it, they are slowly incorporating it. Service was good, but we were just about the only ones there. In the past it had been horribly slow - enough to keep us away as well. -
Using 2 Amys Ricotta & Arugula Salad, or more recently Ricotta & Heirloom Tomato Salad, as an inspiration, we had a couple spoonfuls (1/2 cup per serving?) of fresh ricotta, lightly salted, olive oiled and a quick hit of lemon zest, topped with watercress which was also lightly oiled and lemon juiced. I think the pepperiness of the watercress (or arugula) pairs well with the creamy ricotta. Tonight, as the watercress is gone, it will just be olive oil, lemon zest and salt & pepper. Though sweetening it up with honey sounds good too. Next time maybe.
-
Is that why I've never seen or noticed it at Whole Foods (highly perishable)? Earlier this week I picked up some cow's milk fresh ricotta at Balducci's in Bethesda, and was wondering where I could find the sheep's milk variety. After having it at 2 Amy's, I've been on a quest.
-
Watching Chef Andres win the Iron Chef challenge was a great way to end a day that began with the Latino Dim Sum Brunch at Cafe Atlantico. The only familiar looking dish or preparation was the cauliflower "cous-cous" which was part of the brunch. A few questions about the episode: Is Steingarten always that big an ass? Too much salt is not subjective? And I'm surprised the female judge next to him didn't slap him at one point. What else was in the red wine reduction that eventually became pearls of wine with the frozen goat yogurt? Something must have made it set up semi-firm, but I don't remember it being explained in the show.
-
I've used one or two in the past. It is a good deal, as long as you are mindful of the restrictions. Some are only valid Mon-Thurs, some only valid if over $x is spent, others don't count alcohol towards the $x. Others may have a 1 coupon per month per person restriction. My main problem with the program is that few restaurants I'd like to go to are covered. I kept looking for a Mykonos Grill (Rockville) coupon, but they are always out. I did get and use a couple Green Papaya (Bethesda) coupons though. If you keep your eyes open or search the web, you can turn up discounts for Restaurant.com that will allow you to buy $25 coupons for 50-60% off of the regular $10 charge. The do email you after you use the coupon and ask you to fill out a survey; enjoy the restaurant, been there before, would go again, would go without coupon, etc. I had no qualms about giving them my CC number; I saw it as a regular online purchase.
-
What about that new PGA-themed restaurant on Rockville Pike, in Congressional Plaza? I've heard a couple bad things; much what you would have expected from a place that focused on its theme vs producing good food. It is in a prominent location, with tens of thousands of people driving by daily wondering if the place is any good.
-
This was run again on WHUT (?) today at 8 AM. Many extend clips from this episode are on the PBS site: http://www.pbs.org/juliachild/meet/donna.html# Steve
-
DR.com Sneak Peek Dinner @ Ray's The Classics
slarochelle replied to hillvalley's topic in Events and Gatherings
There is also free garage parking 2-3 blocks away from Ray's Classics. The one on Roder Road here: http://www.silverspringdowntown.com/transportation.php?md=32 is probably the most convenient. If you leave the lot after 8 PM, there is no charge for parking. The restaurant is at Georgia & Colesville, essentially the center of this map. Steve -
How big is the area dedicated to Osteria? I had considered going there this evening for a pre-Spamalot dinner. But the lack of reservations, combined with what sounds like limited seating is turning me off. In general, for a mid-week dinner, can one expect to walk in and be quickly seated, around 5:30 or 6?
-
I've only been to Ray's once so far (still waiting for Silver Spring to open......), and it was probably two years ago. On that trip, a friend ordered the NY Strip "Pittsburgh style". Word came back from the kitchen that they would not prepare it that way. He ended up with it rare-diablo and loved it. I was never able to get an explanation of what exactly Pittsburgh style was, or why Michael would not prepare it that way. He was in the kitchen that Saturday night, as he came around to ask that we were all happy with our meals, in particular "Mr. Pitsburgh-Diabolo". So, can someone explain Pittsburgh style, and possibly why Michael would not prepare it in that fashion?
-
A new WF store across from White Flint? Interesting...my office faces White Flint, staring directly into that giant D&B sign and the entrance to two restaurants that are never a lunch consideration. The only place WF could build is where a closed motel currently is, just down from Chillis, a small strip that also had a Subway. It's all closed now and surrounded by chain link fence. To return this to Mama Lucia, the 2nd pizza for $2 is a great deal. Their plain pizza is great, but adding toppings quickly pushes the price up. I just wish the pizza were still hot by the time I get it home. I guess think crust just can't hold heat, like Armands. Except Armands crust and sauce have no taste. And to go slightly off topic, the Hank Deitle's just down from White Flint is open. Not sure if it was ever closed earlier this month. Sure looked dead, but I've seen a few groups of people hanging outside in the evening.
-
Another Mother's Day report..... Since Dad is the least likely one to try something new, I had to cover my bases. Chilean Sea Bass, Halibut, or Mahi Mahi on a bed of briefly sautéedred and yellow pepper, red onion and swiss chard, all cooked en papillote, Diver scallops seared in butter and olive oil and new potato roasted with rosemary and garlic cloves. Dad had the Halibut and it was a success. Mom had the Mahi Mahi; it was a little over done as it was the thinnest of the bunch - but that's how she's used to it . I had the Sea Bass, quite moist. All were from Up Stream Seafood in Silver Spring, and all were a hit. Dessert was Strawberry Cream Cake from the recent Cooks Illustrated, another success.
-
Looked closed to me yesterday when I drove by ~6 PM. Usually there are few smokers out on the porch and the front door open. Yesterday; no smokers, doors closed, and the general parking area was pretty much empty. I could see a sign on the front door this morning, but couldn’t read it from the Pike. Could have been a "We're closed for good sign", or a "No smoking by order of...." sign. I hadn't noticed it before today.
-
Would anyone know if these menu items are vegetarian(*)? The last time I was there (early last summer) one or two of the soups were vegetarian, so there is hope for the soup and risotto. If so, I'll be making reservations ASAP (in this case "vegetarian" would include no beef or chicken broth, which are likely to be the offenders in these dishes.)
-
That is exactly why random posts are, or should be, taken with a large grain of salt. Unfortunately, that is 50% of Tom's chat. Once you know who you are getting your criticisms from, then you can decide whether or not to listen. I have learned to ignore the restaurant and movie suggestions of numerous friends.......
-
I was wondering if today's Restaurant Eve bashing came from people who wanted to feel superior to Food and Wine and their naming of Cathal Armstrong as Best New Chef. I suspect they were thinking “Food and Wine awarded him Best New Chef. I ate there and only though it was so-so. They must not know what they are talking about”.
-
I walked by there on Friday (4/14). Peeking in through the paper covered windows, we could see tables and chairs set up in a mostly organized fashion, as well as overhead lighting in what looks like a bar area. From what I saw, if someone said it was opening this weekend, I'd believe them. But we couldn't see the kitchen and of course have no idea how hiring & supplying is going.