edenman
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Everything posted by edenman
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1) the $1 oyster happy hour is no longer being offered. 2) i still love hank's. had some oysters and the friday special flat iron steak, great service from erika (there when she was needed, not there when she wasn't), and a generally good time. beer list could be better, but the Taddy Porter was a nice find, so it's hard to complain. -
Roast beef sandwich (home-roasted beef, dubliner cheddar, homemade mustard), twice-fried frites in my new deep fryer, cut with my new Borner v-slicer. Kitchen gadgets are great when they yield stuff this good. ETA: I love working from home.
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Oh come on. You know you're just happy there's a bar you can stumble home from "So, you guys want to hit up the G-SPOT tonight?"
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No official date yet, but I've heard mid-april.
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I don't believe so. It's noisy enough in that lounge without TVs
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It may have just been an excuse, but I got the impression it was more of an "it's too much of a pain to carry the good stuff" than an "we're just pandering to the lowest common demoninator" issue. Certainly could be a bit from both, though. I still find fault, regardless. It's not a hard sell to convince somebody to try Prima Pils instead of an Amstel Light, and I think that educating the customer is a necessary burden for a place like this to take. It saddens me when a beer list is abandoned like this. I understand they have to make money, but I think it's possible to achieve both goals at the same time, as long as somebody is willing to put in a little effort.
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The originially good beer selection here has collapsed. From Victory Prima Pils to Tecate. From St. Peter's Cream Stout to Amstel Light. I asked and was told that it was mostly a turnover and storage issue: the distributor they were using for the good stuff has a 10-case minimum, and they were having issues turning over some of the beers, and then having issues when some of them ran out. Apparently it requires some effort to maintain a good beer list (wait, really?) and they're not yet up to the task. That said, the bar food is still really good, and they make a damn fine rye manhattan.
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Fri., April 6 - Happy Hour at Bourbon-Adams Morgan
edenman replied to cjsadler's topic in Events and Gatherings
I'm in. -
Impulse buys are so much fun: http://www.amazon.com/DeLonghi-D14527DZ-Es.../dp/B000A33B0S/
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It's the glue that holds the meal together. Anybody venture a guess as to what's in a "Cherry Blossom Bento Box" (Kaz)?
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Erm...since there's a "$20 tuesday" on the 12th, why don't we try the next week (which seems open afaict)...the 18th?
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How's Wednesday, April 11th?
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I wouldn't mind organizing this, but a ballpark # of people interested would be a good thing. Anybody else?
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Birreria and Rustico are both pouring Bell's HopSlam on tap. Hopheads: it's a delight, if you haven't had it yet.
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I hear great things about this "Buca di Beppo" place.... But seriously...(browsing the restaurant guide)...I haven't tried Mark and Orlando's. And the last couple posts on the Sette Osteria thread look promising. And I could use a Pesce return trip.
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I take no responsibility for the culinary sins of my parents.
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Bump. Any interest in another one of these? Location suggestions?
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Fair enough. I think my objection was mostly to the assertion that you need to be a regular to appreciate food and food journalism. I'd argue that the average non-regular diner (or "tourist", as he calls them/us) still deserves an accurate description of a restaurant's food. Restaurant reviews should ideally be accessible to the spectrum of restaurant diners, although I imagine that is a bit difficult to pull off: being both incredibly astute and promoting the chefs that truly excel at their craft....but also giving useful information to the "hey how is a cheeseburger here" crowd (of which i am most certainly a member, as cheeseburgers are totally delicious). ETA: how did you correctly spell obsequiousness and inveigle but somehow change his name to Fat Git? Is this an inside joke?
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I think it mostly tripped my bullshit-ometer for a few reasons: 1) it sounds like covering your own ass: "sure, i hang out with restauranteurs, but it's totally in the interest of the public. and it's all about journalism." 2) also, to me, the idea of journalism targeting just the upper class seems a bit elitist. Like "hey the readers should be able to tell that i'm being a little biased here, right? you're never going to have this meal, but you should know how awesome special treatment is!"
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Just finished reading "Turning the Tables", the Steven Shaw book (hey, it was $6 on bookcloseouts) and although most of it was entertaining and/or informational, i'm not sure i agree with this little passage: Obviously, with Restauranteurs participating on this board, there is some level of familiarity between the informal critics (us) and them. But I'm not sure I agree at all about formal restaurant critics having close ties with owners/chefs, or, more importantly, on the nature of the "primary function of restaurant criticism". I think the vast majority of customers would prefer a completely unbiased review of the food: indeed, a "prosaic" evaluation of the quality of food that an average diner would receive. It's certainly a tough line to toe, in any case. Thoughts?
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I'm in, schedule permitting. They actually have a few decent beers (almost unheard of for a bbq joint)
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The circulator also gets you within a short walk.
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I humbly volunteer to selflessly undertake this highly-important, highly-scientific ranking endeavor. As long as somebody else is paying for it.
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From the article above: So probably in June.
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I think my body is so happy that I'm not drinking this month that my stomach barely batted an eye when it saw the river of animal fat pouring in. What a happy evening. And I had chipotle for lunch that day, as if the situation in my stomach needed any more contributions.