Baccala
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Posts posted by Baccala
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OK, so is it that you want commercial rent control in Arlington? That might be a first, I don't recall New York or San Francisco even going that far. Would you also decrease the property taxes on the building that the owner has to pay? And what if the building owner has other plans for that space, would you have the county force them to sign a lease that they do not wish to sign just so that another crappy faux Irish Pub does not open in the space? While you are at it, why not just have the county own all of the buildings and only allow businesses to rent the space if a committee of learned citizens decides that they are worthy. And just because I do not trust the Zimmerman, Ferguson and their ilk to decide better than the market what business thrive and which ones don’t, does not mean that I like the Cheesecake Factory, McDonalds, or Starbucks.
Fact here is that the Gov't redeveloped this area in the hopes of driving up the tax collections and throwing out the people that make the Blvd what it was, just my opinion. Yes I do beleive that there should be controls and reabtes for local business owners. Check the facts, the abatements given to Harry's and Cheeecake fatory could have covered the rent increases for years on the smaller business. How is that acceptable ?
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The entire stretch is going to hell. The county should be working to keep business that people actually want in their current locations. I am sure we will see another Irish bar there shortly.
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Just out of curiosity, what sort of flavors do refrigerators impart to a raw steak that go away once it has "rested." I know for a fact that Landrum cuts the steaks fresh each afternoon. I'll go out on a limb here and speculate that the health department would not look kindly on Michael if he left the raw steaks sitting out all evening in order to avoid this "refrigerator" flavor. I've been in his kitchen before and did not see them sitting out. I think he keeps them in a refrigerator drawer near his grill.
Did you register any of your complaints with the impropriator before you posted this?
[waiting for criticism for criticizing a critical comment about a sacred cow]
My comments had nothing to do with freshness or quality and I did not think my post had any suggesting of a lack of quality, just taste. There is no question that his steaks are fresh and of the highest quality. I eat steak a few times a week and grill often and can clearly tell the difference when they are cooked straight from a cold refrigerator, there is clearly a difference in taste. Leaving the steak out allows the intracellular fat to soften and makes for a better cooked steak. The resting time is not overnight, but 5-10 minutes before cooking. Furthermore are you suggesting that chefs/cooks do not skirt the law for the perfect product? Sous Vide is illegal in most states, but it is practiced by the best of them.
No I did not register my complaints, should that make a difference? I commented on my meal and was not looking for anything in return. These are my opinions and I wanted to share. Does that change the comments in the post if I had?
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Had dinner the other night at Ray’s with the wife and friends and felt that the dinner was off. This was not the first time, however this time I thought it was worth a note. I had the shrimp, which was stringy and overdone and do not really get the oversized onion piece in the middle of it. It did not work for me. I departed with the usual Rib eye and went for the NY strip, which is something I do on occasion. Generally I will only eat the strip at Ray’s. I found the steak to be lacking of flavor, almost like it was recently taken out of the refrigerator type of taste, not like it was rested. It was not very steakey (if that is a word). My wife and guest had the filet with blue cheese and there were no raves, just that it was ok.
I frequent Ray's, up to 5-6 times a month, usually on the early side and will continue to eat there. J
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I found the classes at the Washingtion Wine Academy to be a good start. They have beginner classes that provide a good foundation and they are fun as well.
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The new spring menu is out at Tallula and if I say so I think it is one of the best that I have seen since the opening. Based on what I had tonight I look forward to going back to try more of the menu items.
For Apps I had the Herb Pappardelle fava beans, rainbow chard, choizo, coddled egg. The flavors and the textures worked great together and were perfectly prepared. It was a well balanced dish. I would love to see this as main dinner course. My wife had the Baby Burger and the Liptaur on Crostini, the standards which are always good.
For the main course I struggled between the House-Smoked Beef Tenderloin, which comes with duck fat fried potatoes, black truffle, glazed carrots, Zinfandel reduction and the Duo of Niman Ranch Pork brined pork chop, braised belly, broccoli & cheddar cheese, whole grain mustard jus . I opted for the pork due to the pork belly. I liked the idea of the belly and the chop (is that weird) on the same plate. The belly had a nice crisp skin, was prepared perfectly, and slightly seasoned to allow the flavor and quality of the meat to speak for itself. The chop was also well prepared and had a good amount of flavor. The mustard jus was perfect for the meat. The broccoli was a good addition to the dish; however I miss the mac and cheese. My wife opted for the Jumbo Lump Crab Cake, with sweet onion marmalade. It was decent, but not great. The seasoning overpowered the crab flavor for her.
For desert we had the Cheesecake, which is always well prepared.
I look forward to going back and trying the other offerings.
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I am at the breaking point with Scallops as well as Polenta. Also have to agree with the Pork Belly, getting over used . Remember years ago when it appeared on the menu at cashion's.
I heard that Tallua will be putting pork belly on the menu.
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I am not getting that DR does not want the 'chat-i-ness', but wants a cooling off of one specific place. I think you are all reading a bit to much into this .
Why is the 'chat-i-ness' limited to that one place anyway?
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We had another great dinner at Bangkok 54, the place is amazing and never fails to impress.
For App's we had
Kanom Jeep
House Special Duck Roll
Cellophane-Noodle Salad
Dinner
54's Spicy Roasted Duck
Crispy Whole Fish with Spicy chili garlic sauce with fresh basil
Pad Cha From The Sea
Pad Thai with Shrmip
2 Mango margarita, a few glasses of Trimbach Gewurztraminer and Tyrell Moore’s Creek Shiraz
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again ,
Is Restaurant week really worth the effort ? We did it a couple of times at some nicer places and found that what was being serverd was not on their usual and felt like it was more to get people in the door. I would assume pay full price and get their best.
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Food and Wine has a blurb about it on page 36 this month. States that it is delicately marbled cap over the rib eye.
Has anyone every had any or knows a local place that serves it ?
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Word on the street is that Arrowine's Katie is leaving and heading over there. Hopefull Aldo is not next. Personally I do most of my weekly buying at Arrow, but will venture over to Cheesetique to support their business, but that is about it. I find that there are more unique finds at Arrow then tique, just my opinion. I will see what Cowgirl has to offer when it opens.
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2000 Shafer Napa Cabernet and a 2002 Lewis Napa Cabernet Sauvignon with wine and cheese, no dinner.
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What I think is interesting is the number of places that have consistent volitions from report to report. Most seem minor, however there is a reason they enforce the rules. Why would any owner risk bad reports? Is it that hard to follow the rules?
Also I tend to gravitate to the highest offenders on the list. Food just has that little extra taste.
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Pietro's, from Sorriso, private estate wine.... A nice treat, especially since it was free.
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Multiple Mango Magaritias at bangkok54.
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In the 5/14 Ask Tom section a women writes in about 2941 having Lion meat on the menu. Chef acknowledged that it was in fact on the tasting menu served as a schnitzel with morels and fava beans. I am all for trying new food's, however I can not seem to get past the fact that it is a Lion. Wondering what others thought
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2003 Vel Aules by Poggio Gaggliardo
This is quite a wine. First off its old vines Malavasia Nera and Colorino. The vinification method is taken from an 18th century winemaking text. The grapes are grown basically in the biodynamic method. No sulphur, yeasts or any chemical additives are used. No filtration or stabilization is allowed. The wine is fermented in wood vats in a cellar at the winery. Windows are opened to the nigh sea air (the winry is above the Tuscan coast) which cools the fermenting grapes and quickly brings the fermentation to a stop. In the following spring, the vats warma dn fermentation (both primary and secondary) finish quickly. The wine has an explosive fruitiness loaded with earthy and spicy overtones. While the nose is fairly funky, the flavors are incredible. Only 200 cases were made in 2003 and 2 cases have found their happy home at Dino. We have about 6 bottles left at current.
Is that the Toscana Vel Aules ? How much per glass/bottle ?
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2 very ready bottles of Antinori 1997 Toscana Solaia for the bowles of my cellar.
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This will fit in well with the Italian masterpeice Macaroni Grill. People that support these places deserve the mediocrity the support.
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I haven't used them at Gerard's Place before, but I have used restaurant.com GCs before, with no problems at all.
I have never, however I have numerous friends and co-workers that have without issue.
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For those that like the place you can get a $50.00 gift certificate for $12.50, a good deal.
http://www.restaurant.com/listings.asp?vlv...nv=1&pg=1&bsp=1
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Amazed that this much attention focused on this trivial issue. If you arrive and you can not sit within your acceptable time limits, move along. Believe it or not there are other places to eat, a shocker I know. With regards to people being rude, welcome to the world deal with it.
The other solution might be to take over the Fran O’Briens space. I hear it is vacant.
In the interest of disclosure. I eat there often I live in the area and generally go before 7:00 pm.
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Arrowine and Aurelio Cabestrero of Grapes of Spain
present
An Evening of Spanish Wine and Food
at
Taberna del Alabardero
Wednesday, May 17, 2006
6:30 p.m.
1776 I Street, N.W.
Our long-time friend, Aurelio was recently named to Robert Parker's list of Wine Personalities of the Year for 2005. Please join us as he guides us on a tour of Spanish food and wine at the renowned Taberna del Alabardero.
Reception - 6:30 p.m.
Passed Hors d'oeuvres
Croquetas de Marisco - Shrimp and Crab Croquettes
Cucharita de Txangurro - Basque Style Crabmeat
Salmòn Ahumado Sobre Blini y Caviar - Smoked Salmon with Blini and American Sturgeon Caviar
2000 1+1=3 Cava Brut Nature
Dinner - 7:00 p.m.
Ensalada de Cítricos con Mariscos - Fresh Citrus Salad with Seafood
2005 Fuente Elvira Verdejo, Rueda
Atún a la Plancha con Ajoarriero - Seared Tuna with an Onion, Sun-dried Pepper Ragout
2004 Neo Sentido, Ribera del Duero
Codorniz con Crema de Patata Ahumada - Quail with Smoked Potato Cream
2001 Pujanza, Rioja
Costillas de Buey con Setas Silvestres - Beef Short Ribs with Wild Mushrooms
2000 Luna Beberide, Vino de la Tierra de Castilla y Leon
Arroz con Leche - Homemade Rice Pudding with a Dusting of Cinnamon
Cucharita de Mousse de Higos - Fig Mousse
2003 Silvano García Monastrell, Jumilla
The price for this wonderful evening of Spanish food and wine is $125 which includes taxes, gratuities and valet parking. Please call Arrowine at 703-525-0990 to make a reservation. A credit card number is needed at time of reservation. A 48 hour cancellation policy is in effect.
Oriental Gourmet, Arlington - Northern Chinese in Lee-Harrison Shopping Center - Closed
in Washington DC Restaurants and Dining
Posted
Have to agree with you on Oriental Gourmet. I am very surpised with the quaility and their offerings. Food is always fresh with quality ingredients. Also a little past Arrowwine on Lee is a La Union Grocery. They have great salvadorian food at great prices. A decent lunch will sent you back 6 bucks.