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Mark Slater

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Everything posted by Mark Slater

  1. Mark Slater
    I found New Big Wong in Chinatown on GrubHub 2 days ago.
  2. Mark Slater
    https://washingtonmonthly.com/2020/03/14/POTUS-is-trying-to-run-a-pandemic-response-like-a-business-with-disastrous-results/?fbclid=IwAR0LJE8U8C-1kZd5XHYup6S-H9-L4kxoAxBix1p378q3wkh00rvJriefuQo
  3. Mark Slater
    And POTUS is more worried about the virus affecting the stock market and his re-election chances than the health of hundreds of millions of people.
  4. Mark Slater
    Exactly. And it was owned by Jose Andres future business partner.
  5. Mark Slater
    It was better in the 80s when it wasn't a chain.
  6. Mark Slater
    Foggy Bottom is my local WF. I have seen days where there are no onions or potatoes, which seems weird to me. They stopped carrying my favorite mung bean sprouts. I have never seen empty shelves, though. If you shop there at the wrong time, it is a mob scene of GWU students. The baked goods go first and the cashier lines are ridiculous. The wine selection is average with lots of corporate labels. I prefer to buy wine at Trader Joe's. The shopping experience at Foggy Bottom is strongly influenced by the school's vacation schedule.
  7. Mark Slater
    Their Peking duck is very good. It doesn't have to be steaming hot. You can crisp the skin at home in a toaster oven.
  8. Mark Slater
    Have you tried the .......duck?
  9. Mark Slater
    The tariffs might make that difficult. As far as Kim Crawford, Constellation has global distribution and global marketing. I'd rather drink something that's a little closer to the winemaker than corporate juice hawked all over the world.
  10. Mark Slater
    If you want to drink corporate, generic NZ sauvignon Blanc, sure. Kim Crawford sold his winery and his NAME to Constellation Brands some years ago. He started a new company, Loveblock Vintners that he makes the wine for. Try that instead. The tariff price increases should take some time to become obvious as distributors empty their current inventory on the market.
  11. Mark Slater
    I used to watch that.
  12. Mark Slater
    Unfortunately, Virginia is one of those.
  13. Mark Slater
    I think this argument misses the point. My most recent retail job showed me that most European wine sold at retail is in the "value" segment. That means $10 and under. Think of shopping for wine at Trader Joe's and not seeing anything under $10. That's huge. No more $4.99 pinot grigio. Veuve Clicquot on "sale" for $99. $22 for basic Prosecco. I think the public outcry will be huge.
  14. Mark Slater
    That's true. Sorry , Tom
  15. Mark Slater
    That's a Michel Richard dish, prepared the same way, with Saranwrap.
  16. Mark Slater
    Bistrot du Coin, 1738 Connecticut Ave serves all day until late at night. Steak and potatoes plus great mussels, roast chicken and other French specialties. Pesce for simple seafood. Sette Osteria for good pizza.
  17. Mark Slater
    I had dinner there this week. I found it to be VERY expensive. Entrees are all in the 40s and $50s.
  18. Mark Slater
    Dave, the problem is, they are only looking for staff "of a certain age (under 40)". At my age, I had zero luck this past year looking for work FOH.
  19. Mark Slater
    Steve, I've been drinking wine since 1968, if you count Bali Hi and Gallo Pink Chablis. There were no experts I knew of at the time. My wine epiphany was in 1975 when a friend and I split the $25 cost of a bottle of 1970 Chateau Lafite. My gripe with Parker was writing the book about Rhone wines. At the time almost all Rhones were under $10, including Cote Rotie, Cornas and Chateauneuf du Pape. After the book, the prices skyrocketed, much like Bordeaux did later.
  20. Mark Slater
    I had lunch last week at Chez Billy. While I wouldn't call it boring, it is far from cutting-edge. The food was good, but there were some serious missteps. Foie de Vollaile and cheese course were both served ice cold, the potato side was burned black on the bottom. The service was very attentive. The room was not loud. Its not an exciting place.
  21. Mark Slater
    I ate at La Chaumiere last night. It was as great as ever. Warm welcome, excellent service. Delicious food. Dover sole was outstanding, as were the Oysters Chaumiere. Souffle were chocolate and Grand Marnier. I love this place.
  22. Mark Slater
    Am I the only one who puts espelette on store bought hummus?
  23. Mark Slater
    Its on the catering menu
  24. Mark Slater
    Seasoning must be added to the sous vide bag before "cooking'. The seasoning is distributed by osmosis .
  25. Mark Slater
    Tom has a reliable repertoire of menu items that he has developed over his many years cooking. He changes them seasonally. Some dishes are favorites that remain on the menu (tuna tartare, lobster carpaccio). What's the problem?
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