RWBooneJr

Not to add fuel to a fire, but, you know what? I like Sietsema's reviews. I like the Post's food coverage. And, not surprisingly, I like this forum. They all work together for me. Tom is good at his job. Although a lot of people take issue with his focus from time to time, he has a good grasp of what people like to know about restaurants before they go, including me. I agree that his beverage coverage could be more complete, but it's not horrible. In fact, it's usually pretty good (at least as much as it needs to be). Unless I'm mistaken, he tends to mention whether a restaurant has an really bad wine list or an overpriced one. So, what we're really talking about here is data points. Most people just want a good, reasonably priced bottle of wine. And I would submit that the people who want more are savvy enough to research the issue on their own. I am only kind-of that savvy in that way. I know enough about wine, beer, and beverages to almost always get a good one that pairs well with my food (or know if I can't), but as long as there's one in my price point that I like, I don't much care. I don't think I'm terribly atypical. Would I like someone to review drinks specifically? Yes. But they do. Have you read Don's reviews (this is a rhetorical question meant to inspire those that haven't)? Or the reviews that appear here? Or Tom's chat (he regularly highlights good beverage programs and places with great wine, when asked)? Or the Posts' actual beverage column (they do a good job, though mostly with cocktails)? Could the Post do more? Yes. So, maybe our good friend dmwine will do a special on DC restaurants with great wine lists. It wouldn't be the Post's first. So, chill. No harm, no foul. If you find a place that is not getting the credit it deserves about its beverage program, post about it here. Or email people at the Post. I think they are trying as hard as anyone to provide salient information and to be "in the know." In fact, I'd be surprised to learn that the editor (who has posted here) doesn't want that. And, as long as we're on the subject of Don's "blood, sweat, and tears," let me thank him for all of it. I think I speak for a lot of people when I say that this community has brought quite a bit to our lives. In fact, for me it has been (quite literally) a lifeline at times. So, I thank you Don, and all that have helped, unreservedly. Now that you mention it, though, what great beverage programs do I not know about?

For what it's worth (unless there were two or I'm high), this place is (1) closed, and (2) in the wrong thread (Penang, which was futher south, is listed as "closed" in the "South Dupont" thread -- which it is).

I've found that Kushi has a bit of a "personality," for better or worse. When it's on, it's the best sushi restaurant in DC and comparable to any sushi I've ever had. But it depends on: (1) when you go; and (2) what you order. I've been on off days, when they had no good fish and, to their credit, it simply wasn't available. And I've also ordered some of the less pricey, non-exotic stuff, and it is essentially ordinary. But if you go on a good day and order the good (read expensive) stuff, it has no equal here. And they charge a hell of a lot less than they should for it (I've never been to Japan, but comparable sushi in Frankfurt, where I lived for a while and which has shockingly good Japanese food, good sushi can easily be $10/piece -- ditto New York). ETA: Well, my one experience with Taro was better in terms of fish (in that everything they served me was ridiculously good), but I had an omakase and it was my birthday.

Carmine's seems like it was conceived for this sort of thing. There's also a communal table at Zaytinya and a separate room upstairs that they will book for groups. And PS7s would probably love to have you.

Did anybody else think that maybe they could do a better job and not take so long if they staggered their tables? Just a thought.

Can't wait for Mr. Landrum to weigh in.

I liked the Maine lobster roll I had a couple weeks ago. And immediately felt stupid for paying $15 for a snack from a truck.

Minetta Tavern (brunch menu). It's been almost a year and a half since I was last there, but the food and the "Green Mary" were excellent on my prior visit.

Lyon is the name of the developer that built a wide swath of Arlington between Spout Run and Route 50, including Lyon Village and the neighborhood where the restaurant sits.

I second this recommendation, though Lyon Hall is better described as a brasserie.

Actually, there isn't. I think the oven was gone less than 48 hours after American Flatbread shuttered. (And I still maintain that "flatbread" is a terrible name for pizza -- it sounds like something that happens when they pack your groceries poorly.)

From your mention of Ocean Boulevard and Kill Devil Grill, I assume that you aren't limiting your choices to Nags Head proper. My favorite places from Kitty Hawk to Nags Head are: Rundown Cafe (Kitty Hawk) -- Beach food with a Carribbean/Indian bent; not nearly a cool as the original place but still a great fish burrito; also good for vegetarians. Awful Arthur's (Kill Devil Hills) -- I don't love this place, but it has a dependable raw bar and good steamed shrimp, so I always head back when I want either. Jolly Roger (Kill Devil Hills) -- Great breakfast spot where it's always Christmas (and crowded); the front dining room is much more fun than the back/bar area. Dare Devil Inn (Nags Head) -- Decent pizza; I've been getting their Stromboli (which is a cheese bomb) since I was 10. Dune Burger (Nags Head) -- 50's era take-away burger shack with a couple picnic tables; food style is also 50's era, but a lot of fun. I have been going to the Outer Banks several times a year for most of my life, so my picks are dated and, admittedly, born of nostalgia you obviously don't share. Nevertheless, I hope this helps. Also, a few recommendations off the main drag include the Weeping Radish Brewery, which relocated from Manteo to about 20 miles north of the island on 158, Blue Point in Duck, where I suspect you've already been, and Howard's Pub in Okracoke.

"I'll have what he's having, please."

You can also order them online for local pick up at several locations, including Artisan Confections in Arlington. I just ordered a box for Monday. For myself.

To the John F. Kennedy Center for the Performing Arts, which gladly exchanges tickets -- apparently even on the day of the performance -- if something happens and you can't make a show.

Tonight, Elke and I dined at a great little Israeli restaurant in Isla Mujeres, appropriately named "Como-No" (Why Not?). It was part of a side trip during my "annual" family vacation in Cancun (which I attend about once every five years) and came after a long day at a seedy beach with every immediate relative I have. We had "Comono hummous," which was hummous topped with very good falafel and slices of hard-boiled egg, and "Arabic salad" which was a salad of tomato, cucumber, and onion in a yoghurt-based dressing. The place was very casual and very hip. It wasn't an Israeli restaurant, per se, so much as it was a place owned by a guy from Tel Aviv that served what appeared to be all of his favorite food. Before we talked with the owner, there was no real indication that it was an Israeli-owned restaurant except that the menu was rather odd for a tiny Mexican island and the people that worked there all spoke English. The menu had guacamole, but it was predominantly Middle-Eastern dishes like hummous and kebabs, with a few Spanish tapas thrown in for good measure. I determined that the owner must be Israeli because the menu also, curiously, has schnitzel, which I have come to learn is a "traditional Israeli dish" (at least for my friend Karen!). My suspicion was bolstered when the owner nodded knowingly to a customer that strolled in wearing what looked like a Mexican-themed, knit yarmulke and when Elke noticed a colorful, framed print of a menorah (which was directly behind me, so I initially didn't see it). It was confirmed when we met the owner shortly thereafter. He was a nice guy, with a blonde, pregnant wife who was also from Israel (I don't recall the city, but Elke would). The place was a lot of fun, and tonight had a couple of Spanish-speaking guitar players as the entertainment. They too were great -- sort-of Jack Johnson types, only Mexican -- and we ended up staying for a full set. This was, of course, just long enough for us to miss the correct ferry back to the hotel zone, meaning we got on the wrong one and ended up in Cuidad Cancun. Fortunately for us, I have learned that nearly every stupid thing you do in Mexico is easily remedied with a few pesos. It this case, they went to a nice cab driver who entertained us with rather loud videos of deliciously bad American pop during the nearly 30-minute trip home from this remote port.

"You want lies with that?"

Although my experience is rather limited, I think the animosity comes from Casa Nonna's apparent decision to give us Maggiano's and charge us for BLT (which I have also found to be overpriced). However, I plan to revisit Casa Nonna soon to see how it has settled in. I would actually pay a premium for well-executed "red sauce" Italian food, because there's so little of it around here. What I had last time simply didn't justify the price.

When I previously visited (the day Casa Nonna opened), every entree on the menu was served family style. This meant that, as a solo diner, my choices were limited to appetizers, pizzas, and pastas (which were available in half portions). It would appear from Don's review, where he notes a menu featuring a $28 plate of dried pasta with red sauce, that this was still true a few weeks ago. From the attached menu, it appears that Casa Nonna has changed its dining format. Is this the case? It also appears that everything has gotten even more expensive (my $17 pasta is now $18, for instance). Have portions increased?

After a visit to Greek Deli yesterday for the Wednesday meatball special (which I like even better than the Thursday meatloaf special), I was tempted to compensate by skipping lunch today. Instead, I made my first visit to litestars. My "Bison Tartlet" ($5.30), which is seasoned ground bison, onions, and tomatoes in a pastry-like crust, was actually pretty good. It was not that big, the crust tasted low-fat, and everything needed a little salt, but it was otherwise tasty, especially for something with a mere 290 calories. I will definitely go again, next time I'm looking for a lower calorie alternative and don't feel like a salad. More on the place can be found here in the City Paper's article.

So, you can apparently only stock six or eight beers, and you choose devote one of those slots to Miller Lite, yet you tell your customers they're rubes for drinking it?

I'm not sure why. Miller Lite was one of the six or eight bottles available last time I was in.

Did this place get any better? I believe that another is opening on my street.

From what I've heard, it sounds like Ardeo + Bardeo has a realistic shot, as long as they don't start charging for bread.

I made my first batch of bagels for brunch this morning. I used a recipe from the internet that used my bread machine to make the dough, then I boiled them on my stove and baked them in the oven. They were markedly better than any bagel I have ever purchased in the Washington DC metro area. That didn't surprise me, because the half-life of a fresh bagel is about 30 minutes. What did surprise me is that they are now, 8 hours later, still significantly better than any bagel I have ever purchased in the Washington DC metro area. What gives? Why can nobody here make a decent bagel? Or am I looking in the wrong place? In case you were curious, the recipe: BREAD MACHINE BAGELS Ingredients 1 cup warm water 1 1/2 teaspoons salt 2 tablespoons white sugar 3 cups bread flour 1 package active dry yeast large pot of boiling water cornmeal egg white Directions 1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select "Bagel Dough" setting. 2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, bring a large pot of water to a boil. 3. Cut dough into 8 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 5-10 minutes. 4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 2 minutes, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings. 5. Bake in a preheated 375 degree oven for about 25 minutes, or until well browned. Topping 1 tablespoon poppy seeds 1 tablespoon sesame seeds 1 tablespoon dried garlic flakes 1 tablespoon dried onion flakes 1 tablespoon kosher salt This recipe is foolproof. I know this, because I am a fool.