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Mark Slater

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Everything posted by Mark Slater

  1. Mark Slater
    Their Yelp page is completely 1-star bombed. Their "apology" was kind of weak.
  2. Mark Slater
    Here's the answer from Washingtonian.
  3. Mark Slater
    Don't fill up on the sausages and chicken wings. Ask for the other cuts early. Same with the salad bar, don't fill up on it.
  4. Mark Slater
    I'm pretty sure the name is a play on the words "Convention Center"
  5. Mark Slater
    Eddie V's is owned by Darden Restaurants ( Olive Garden, Capital Grille). Know that going in.
  6. Mark Slater
    By carrying brand names, Total has to participate in the 3 tier system. This means the national suppliers lean on them heavily for marketing purposes. Eye level placements, floor stacks, shelf talkers all contribute (to me) to the depressing atmosphere, and the supermarket quality of much of the wine. Gallo owns 30 or 40 brands, Constellation owns more, Diageo owns many, Jim Beam owns many, Jackson Family owns very many. That's a lot of corporate pressure. If you know what you're looking for, ask your local guy is he would be willing to order the wines for you. Order multiple cases of your everyday wine from him.
  7. Mark Slater
    A few years back, they got caught pulling the "winery direct" deal on Dom Perignon in the southern Virginia market. Any way you can cut out the 3 tier system is OK
  8. Mark Slater
    Get a Coravin.
  9. Mark Slater
    Michel Richard used to tell me that truffle oil was for lazy chefs. :-)
  10. Mark Slater
    I totally agree.
  11. Mark Slater
    I always preferred Gastronaut.
  12. Mark Slater
    Ann Cashion was one of the first woman chefs in DC to make a big deal. Sorry, Kev, but young people are not the only people alive at the moment.
  13. Mark Slater
    Toads in a Hole. Fried bread and egg. I love it.
  14. Mark Slater
    Bistro Francais in Georgetown was my go-to tartare before they closed. Now, Bistrot du Coin is my favorite.
  15. Mark Slater
    It was Trader Joe's bread. If you don't freeze it immediately it's stale in a day.
  16. Mark Slater
    True, but, it was totally delicious.
  17. Mark Slater
    Sliced brioche loaf made the best French toast (pain perdu) ive ever made.
  18. Mark Slater
    When I was a kid, frozen horse meat was available at the supermarket. We bought if for the dog to eat. It has a distinctive odor when cooking.
  19. Mark Slater
    Mike, I checked the website for Foggy Bottom WFM, and no lobster special. I went to the store and it was still there. 2 5oz tails for $10.
  20. Mark Slater
    Prices seem to be dropping at the Foggy Bottom store. The fresh chicken was reduced to $5.99 a pound from $7.99 for cutlets and stuffed breasts. The seafood department was selling lobster tails at 2 for $9.99. These were healthy looking tails 4-6 ounces.
  21. Mark Slater
    Remember him in I, Claudius? With hair!
  22. Mark Slater
    This is a serious epidemic that seems to affect every industry and discipline. Who knew this behavior was so common? --- Ken Friedman - Accusations of Sexual Misconduct (TrelayneNYC)
  23. Mark Slater
    I enjoyed Nabokov's Onegin.
  24. Mark Slater
    Ancient? I qualify. An article I read said the Golden Booeymonger was responsible for bankrupting the company back then in the early 80's. There is a rumor that there is a ghost on the third floor. I had friends who worked there and confirmed it.
  25. Mark Slater
    I still fondly remember the Golden Booeymonger in the Fraser Mansion at 20th & R St. The crown moulding in the very elegant main room was painted in psychedelic colors. It was after the Golden Parrot and before the French restaurant called Four Ways Inn. I ate my first alfalfa srpouts there.
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