Miami Danny

I was riding in a DC cab two weeks ago, and NPR was interviewing a restaurant employee about the hardships of working in a 'dangerous environment' that allowed smoking. The cabbie started laughing heartily-"I wonder if any of his customers have ever put a gun to his head! That's the risk I take!" Having driven a cab and worked a smoke-filled room, I had to agree with him. I will heartily miss smoking a big fat nasty cigar at Bistrot du Coin and at Bedrock (where they don't serve food). For cigar smokers it's not an option to go outside for five minutes. When they ban foie gras or whatever else it is that they decide is bad for us, don't come crying to the smokers.

Personally, I would be happy to have a restaurant call to confirm my reservation. At least I know they have it!(and it's not exactly 'out of the blue')

To be clear, restaurants pay a separate processing company (not Visa or MC) to process credit- and debit-card charges. That means that EACH transaction costs the restaurant an additional 10-20 cents, plus a transaction fee of 2% or more. There may be other fees as well (swipe fees, terminal lease, monthly maintenance, etc.). This is all completely unavoidable for a restaurant, and completely uncontrollable, as well. When you pay with your debit card, the transaction may show up in your account immediately, with or without an additional 'pending' amount. That is to leave room for your tip, which is usually not entered by the restaurant until later, or at the end of the night, or even the next day (it's called 'tip adjust'). Of course the restaurant bank account does not receive the money (in most case) for 48 hours. If you are worried about overdrawing your account, or going over your credit limit, I suggest you pay cash. And don't blame the restaurant-they have NO choice, and they are paying for YOUR convenience (as well as SAVING you money if you're using an ATM card) every time you use a card.

I have lived in DC for more than 20 years and I have never purchased a Washingtonian. Who the heck buys this thing, anyway? Signed, Curious on Kalorama

Just finished a bag of powdered sugar donuts from the vending machine at work. Help.

#101-Le Pigalle

Yes, he grabbed your ass. But how was the food?

Bravo.Kudos. (They need to go, that is.)

Not to parse nips, but isn't that exactly the problem? Taking a word that has a perfectly good and acceptable meaning, and simply giving it another meaning that we like better. Nothing wrong with 'desserts are made in-house', or 'our sausages are made from scratch'.And BC-exactly! Probably in your genes to become a chef.

EATER As in, 'let me get this straight, you hate Whole Foods, but you go the Farmer's Market every weekend for the same damn stuff? Hey, I'm an eater.'

Yeah, homemade can go, to. If something is made at home, it's not served in a restaurant. If something is made in a restaurant kitchen, it is by definition not homemade. Although I know many people consider their restaurant 'home'. And why is everyone's Grandmother such a great cook? I mean, my grandmother was too busy fleeing Cossacks to cook anything.

Yummy.

Foodie. Please.

Bourdain was cooking at Les Halles in NYC when Kitchen Confidential came out. Of course, Les Halles in NYC was a 'throwback' when it opened, and an instant success, almost single-handedly reviving the classic French bistro/steakhouse, and introducing a generation to onglet. Bourdain did not join the staff until years later, when the place had already hit its stride, and when he became famous, he was, in fact, the 'Executive Chef' of Les Halles, whatever that means, as the partners who owned Les Halles, had obviously already created the recipes and menu. Jose, who 'co-wrote' the Les Halles Cookbook with AB, has not had an affiliation with them for years. I haven't been back to the NYC or DC Les Halles in a while, but I remember with misty eyes the meat counter at the front of Les Halles in New York, where the hanger steak (who knew?) was on display for retail sales-yeah, the original was also a butcher shop.

totally love the Time-Life series(es). I have received many T-L books and binders from a friend who swears by them (I get all his doubles). They are solid, time-tested, and have great pictures! And they're usually available at thrift-store prices.The two cookbooks I READ most often are Nose to Tail...by Fergus Henderson, and French Cooking in Ten Minutes by Edouard de Pomiane. The ideas in them are basic but revolutionary, each a product (or anti-product) of their time. And Claiborne's NYT International cookbook is also a great read.

Even with the 'new menu'?

Very well said. Just for a little perspective, read Ben Giliberti in the Post on what wines to bring to a party. The first white mentioned is Yellow Tail, the most popular import brand in the US.

And then there are places run by celebrity chefs that aspire to be dives as a way of excusing the crummy service and fake ambience, who sell 'PBR in a can' as 'hip'. OK, that's hip if you're in an actual dive in Williamsburg. Look, I'm sure your kids are very hip-that doesn't mean you are. Just ask THEM. BTW, Chevy Chase Bar & Grill was a dive. It's in the dictionary. Look it up. And your glass (or plate) was never empty.

King Wabeck looking very handsome, contemplative, almost Shakespearean in his composure, as his eyes follow you around the room from his gigantic countenance. But after re-focusing one's eyes, it actually appears that he is simply gazing lustily across the street toward The Royal Palace and the princesses there ensconsed. Royalty indeed.

I'm just wondering, after today's 'mini-review' of BLT in The Weekly Dish, if the format of TWD may be changing from general puff piece/press release type info, to full-on rush review? Perhaps the Post is feeling the need to relax their standards in order to get there first? According to Tom, he waits a certain period of time and eats at least several times at a place prior to his reviews. I guess that kind of seems quaint these days?

I don't know if it was mentioned elsewhere, but I heard a rumor that Cashion's is on the block.

Sir-There's no such thing as pastrami-like meats. There is pastrami. And there is Corned Beef. And there is tongue, etc., etc. And to site Schwartz's over Katz's, which I am not disputing, not having been there (Schwartz's) since 1967, one better be ready to throw hands! I'd like to know when Kliman's last visit was to either joint, and a little more detail, before I take Schwartz's over Katz's. Thank you. And Zei Gezunt.

Hmmmmmm...Feline in layers of sauce, or what I like to call 'Cat Nap'

People being threatened with JAIL for not turning in their friends, or having their lives ruined by fake/nonexistent evidence, is McCarthyism. This? Someone posting an 'anonymous' blog where any sentient being can figure out who they are and where they work, etc., etc., and then complains when she's found out? She's being either naive or disingenuous.

Exactly! Hey, I'd like to be entertained as well as informed. Bruni's review definitely contains a bit of corn, but so does the place he's reviewing. It's an easy read from start to finish, and I learned something about the chef and his wacky ways. On the other hand, Tom is so enamored of the pastry chef, he never even explains who Ann Cashion is! And his references (NASCAR-esque, little black dresses) are simply puzzling or weird.