davidphotek

Just received this in my email this morn.

BANDOLERO TAKES OVER TACKLE BOX IN CLEVELAND PARK

CINCO DE MAYO

On Saturday, May 5 Bandolero at Tackle Box will open from 12pm to 1am to celebrate Cinco de Mayo. All food and beverages will be available a la carte, and reservations are not needed. From 5 to 7pm, guests 21 and over can enjoy samples of the Bandolero signature margarita made with Espolón Blanco, Patrón Citronage, blood orange and lime.

I thought DR Members might be interest in this free event at the Freer Gallery, this Wednesday Feb 15, 2012. Link following description.

What: Noodles and a Movie at the Freer!

Who: Champion Taiwanese Chef Hou Chun-sheng

When: Wednesday, February 15, 6:00pm

Where: Meyer Auditorium, Freer Gallery

1050 Independence Avenue SW

Washington, D.C.

The remarkable diversity of Taiwan's food culture includes the traditional styles of Chinese cuisine, modern dishes from around the world and creations unique to Taiwan. One dish that any proud Taiwan resident is certain to mention when discussing food is stew-style beef noodle soup (or hung shao new row mian), which was first created in Taiwan and is widely considered a national dish.

In order to share the unique flavor of an authentic beef noodle recipe, the Taipei Economic and Cultural Representative Office (TECRO) and the Freer Gallery invited Chef Hou Chun-sheng to come to Washington, D.C. Chef Hou is the winner of the 2011 Taipei Beef Noodle Soup Competition and one of Taiwan's top culinary artists, drawing long lines of patient pilgrims in Taiwan to taste his cooking. He will serve his special beef noodles at the Freer Gallery, followed by a screening of Eat Drink Man Woman.

International gourmets will find that eating Chef Hou's is a perfect pairing with the film Eat Drink Man Woman – Taiwan-born Director Ang Lee's food-centered film about an elderly chef and his three daughters as they experience the trials and joys of life in modern Taiwan. The family gathers around the dinner table each month, where each daughter's personal challenges are temporarily left aside for a few hours. Settle in and enjoy an evening of home-style Taiwan food culture!

This event is free and open to the public. Local foodies and cinema lovers are welcome to join us in savoring this free “film and feast.” For more information, please contact Thalia Lin by e-mail at thalialin@tecro.us or by phone at (202) 895-1852.

http://www.taiwanemb...Node=2295&mp=12

Corvette for Rocks !

http://www.youtube.com/watch?v=B4aePWsaKQI

I dropped by for the first time two weeks ago Sunday. I was in Bethesda on a trip to the Minute Clinic in CVS (basically a doc in the box). It was slow - about 3 groups in the restaurant. I ordered a cheeseburger with bacon and fries. Burger ordered medium rare, and medium rare was printed on the ticket. First burger comes out without bacon. I take it up and bacon is added, at room temperature. I take it back to my seat and bite in. It was cooked well done. I take it back up and ask for a new medium rare. The girl at the register apologies and checks my ticket- indeed it says medium rare. I wait patiently -- these things happen. The next burger comes out, with a new batch of fries. I take a bite of the burger - it's well done again. Not even a hint of pink. I eat it because I have invested too much time in this venture and I need to move on.

I politely explain the situation to the manager and he apologizes, agrees with me, and gives me a business card for a future burger, fries, and drink. I'll make it out sometime this summer to give it a second shot. I liked the decor and music . .

The menu is up and it looks like they will be open near the end of the month (May).

Link to menu: http://www.hstreetcountryclub.com/eats

It's open for business.

"Molly Malones To Open Today on Barracks Row: First Look with Photos" on capitalspice.wordpress.com

Colletti's Smokehouse ? Carl's Jr. has been serving this for as long as I can remember (at least since 1987). Just swap out plain old bacon for APPLEWOOD SMOKED, american cheese for VERMONT cheddar and not just any barbeque sauce -- drumroll please . . .CHIPOLTLE. Wha-la. A triumph of re-packaging. Oh and I almost forgot -- the onions are VIDALIA.

They used to offer a buy one get one free on the back of Sacramento Kings ticket stubs.

http://www.carlsjr.com/menu/charbroiled-bu...n-cheeseburger/

Same thread ? They are filling the Bread and Chocolate space on the corner 7th and Penn. SE, Capitol Hill.

I walked over last Friday night after calling to check on the hours. ( I was told 12:00pm to 10:00pm that day). At 6:30pm there was only 1 other customer. The shop design is sleek and minimalist. There are italian wines, beer, and various canned italian products. I believe Casey was working the register and he was very affable. I inquired about delivery of beer/wine with food and he wasn't sure but said he would find out. I ordered a 12" "Church Street" with the house made sausage, peppers, and sharp provolone. It was tightly wrapped in butcher paper, kept its integrity, and was still warm after the cold 15 min. walk home. I intended to save half the sandwich for the next day but ended up finishing the rest for a late snack. The sausage had a great kick to it, the peppers were bursting with flavor and the Sarcone's bread was just as described. I can't attest to the service and long waits during lunch hour, but the sandwich I had was sublime. I'll be back. (or ordering delivery).

Spike: “I saw Five Guys grow pretty quickly in this area,” Mendelsohn says. “I do like their burgers, but I find their burgers a little too greasy. It’s a heart attack waiting to happen. You kind of feel like going to the gym afterwards. That’s what I don’t want you guys to feel when you come over to my place. I want you to feel good about eating my burger. You’re going to feel good about eating a really tasty burger.”

Would someone please tell me how much more healthy Spike's burgers are in terms of calories and cholesterol ? I had a double cheeseburger at GSE and it was delicious - it tasted like a 1,000 calorie bomb in my stomach - and I loved every bite. That's why I ordered it.

I wish Spike would stop insulting folks' intelligence.

The PR machine is under way. There is a soft opening today with a sign in the window that says media only. Is this how a restaurant is typically launched ? Menu:

MENU.pdf

I was talking to someone yesterday who had a recent chat with Spike, and the estimated opening is now in about 2 weeks. They've got to finish the permitting process.

He told the Hill Newspaper he was aiming for a July 7 opening.

For mains I had the fried chicken and he had the hangar steak with garlic. The chicken was a huge portion and pan fried to perfection.

Is fried chicken back on the menu or is it only available at the bar ? Have I been living under a rock ?

I've been looking forward to the opening since I work on the Senate side. I made my first trip today and found it very satisfying. I had 3 fish tacos (huge chunks of fish). The food was fresh tasting and the service was friendly. Overall, this place is a great value and a welcome addition to the area. I will be returning soon.

I'm not sure if this was mentioned earlier on the thread, but the Oct. 2006 issue of Food and Wine (I was browsing it at friend's house) lists Dino as one of the top 50 wine experiences in the U.S. citing their Sunday and Monday deal of 1/3 off bottles of wine $50 and over. I dined there during restaurant week and can assure that you will not be disappointed. The Lasagne is mmmmm.

Same here on the RTS reservation. Can't wait until tonight. I'm glad I looked on the board last week or I would have been out of luck (and in trouble).

First posting on DR. . I've been lurking for a while . I went about two weeks ago with my girlfriend. A few things - Pizza was good, but a little pricey for the size. We each had a whole one to ourselves. Ping pong in the back is great fun, and the place has a cool industrial feel to it. When I was there, the Comet sign was not up inside and I asked one of the waiters about it, but he seemed unaware that there was a sign. So . . my pizza came sans the peppercini topping. When I sent it back, the cook just chopped some up and served it back cold. There were several teen to early twenties staffing the front of the house. While we were finishing our meal (with Sierra Neveda and red wine), the staff all started huddling around for free pizza at the cook's service porch. (Not sure what this is called). They were all eating standing up and continued to operate the register like so . (Health code violation ?) Anyway it seemed like there was no real "manager" for the place (It was a Wed. night). But - - When James (co-owner) came in with a private party of friends, everyone snapped to attention and service went from a 2 to a 10. At the end, my girlfriend complained about the cold toppings to the waiter who seemed to be the most senior. He was very nice and understanding but eluded to the fact that the chef was a bit of a problem (or shall we say "indepedent thinker"). I hope they find a chef with more pride in his work to replace him. The bill was about $50 dollars for two pizzas and 4 drinks.