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Mark Slater

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Everything posted by Mark Slater

  1. Mark Slater
    That hasn't been my experience there. I live a block away from Marshalls and it used to be the go-to place after work. Not any more.
  2. Mark Slater
    Reminds me of a commercial I saw last year where the erstwhile interviewee calls the interviewer Mr. Dumb Ass 10 times, then the camera pans slowly to the desk and the nameplate that says "Mr. Dumas".
  3. Mark Slater
    Net Nanny!!
  4. Mark Slater
    Ewwww. (no offense, Mike).
  5. Mark Slater
    Great place as long as it isn't crammed full of barfing co-eds.
  6. Mark Slater
    For some reason I can't stand "tuck into" and "napped". Also, the one word that NO food writer should ever use under any circumstance: "scrumptious" or its sibling "scrum-diddly-umptious" . I hate that word!
  7. Mark Slater
    Buns and cupcakes are entirely different things.
  8. Mark Slater
    That's well and good, but there are things wrong with the Watergate that are un-fixable. I worked for Jean-Louis throughout the 80's in that nasty little basement space. It's amazing what we were able to pull off there.
  9. Mark Slater
    That's OK, Chipotle's stock rose 300% in the last year.
  10. Mark Slater
    Make your own! 1 box Duncan Hines cake mix + 2 eggs + 1 cup milk + snarky pink frosting = Voila!
  11. Mark Slater
    Last April I was presented with some awesome chocolate cupcakes after my dinner at CityZen. Too bad you have to blow $$$ to get at them.
  12. Mark Slater
    The current Washingtonian has an excellent article by Robert Shoffner about "old" Washington. There's also an article about the building and early days of the Watergate. I thought I was the only one who remembered all that stuff........
  13. Mark Slater
    My sources say no. The Watergate is in transition to become a condominium. Its restaurants have seen better days.
  14. Mark Slater
    I had dinner there last night and was quite pleased. There is a new chef in charge - Jeffrey Gaetjen, from Colvin Run Tavern. The starter of fried Ipswitch clams was perfect. I had a big platter of raw things to begin and an excellent cod topped with crab imperial for the main course. No one at the table could manage dessert.
  15. Mark Slater
    I always think of Brett as a Bordeaux thing. Rhones have "garrigue". Burgundys have "barnyard".
  16. Mark Slater
    You say fragrance, I say odor.
  17. Mark Slater
    Mike, that's a no-brainer. WIENERSCHNITZEL!!
  18. Mark Slater
    Old Europe!
  19. Mark Slater
    Mobbed before the theater, dead empty after 8. Some of the waiters have been there 30 years.
  20. Mark Slater
    Dry is the only thing I've ever heard about this place.
  21. Mark Slater
    Drinks at 5, kitchen opens at 6.
  22. Mark Slater
    Cheap wine, Cheap corks. Wines with corks represent a small fraction of the wine made in the world.
  23. Mark Slater
    liam, The part of this post that I want to correct is the part about TCA detracting from wine....... Sensitive tasters can detect several parts per billion, not trillion. One part per million is still undetectable to the vast majority of tasters.
  24. Mark Slater
    The well known outpost in Coney Island notwithstanding, the last time I was in Las Vegas, there was a Nathan's Famous deep inside the New York New York hotel staffed entirely by Mexicans who were cheerful but clueless about this particular delicacy.
  25. Mark Slater
    Oops! 7 words + 1 : Churros!!
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