Keithstg

Is the Peacock Cafe any good?

In a word, no. Food befitting it's location next door to to Cafe Milano.

wine list

Dayum. Maybe they should take those five bottles I want to get rid of. Even those would be an improvement...

Keith, I think Mr. Kuller might have been making a joke.

Unfortunately, what I have in "orphans" would not be to your taste, since they tend to be new world (read Santa Rita Hills) Pinot Noirs.

Somehow I think these bottles aren't to Rocks' taste either...

After a conversation this weekend with Starfish about wines that hang around in the cellar after tastes changed or were random gifts, I went through my offsite storage and came back with 5 orphan bottles. These wines are well made and highly rated by Parker, just not by me. So, rather than having them sit around, I figured I'd post them here. Ideally, someone out there on DR has a similar situation and we could work out a trade. I've got more of an old world palate, and am not concerned with an exact $ value match for trades, just something interesting to drink. Anyway, check out the wines below and if interested, shoot me a PM. (Don, if this isn't an appropriate post, please feel free to delete).

2002 D'Arenberg Dead Arm (RP 95)

2003 D'Arenberg Dead Arm (RP 93)

2004 Oliverhill Shiraz Clarendon (RP 92)

2004 Oliverhill Shiraz Jimmy Section (RP 96)

2003 Tait Shiraz Basket Pressed (RP 95)

Still in. +1. Looking forward to it!

Cheapest app + cheapest entree = $26

I think we'd have trouble staying under $30.

What about something with a buffet?

Usually we go to the Mayflower seafood buffet, but we're low on cash this year.

So here's the deal. I've got $30 per person to spend. Either lunch or dinner in the vicinity of 18th and Connecticut NW.

What do you think?

I usually use inexpensive but drinkable full-bodied reds from Spain and South America like malbec, grenache, tempranillo, carmenere.

(My bold above) Well the way I read it, Bruni did a damn good job of telling everyone to forget what they think Italian "should" be as he is doing some wonderful work in the kitchen.

Most recipes I see call for a "full-bodied" red wine.

What are some examples of good short rib braising wines?

Has anyone here actually eaten there? Or will I have to settle for the prose and photos (and confirmation of 3-star accuracy, but suggesting a 4th) of that notorious peasant-palate Don Sconzo?

"Since Mr. Trabocchi took over the kitchen at Fiamma in September, much of the response to his cooking has been perplexed, centering on questions of nomenclature and ethnic fidelity.

Can a lasagna with as little sunshine and as much stormy intensity as Mr. Trabocchi’s justly call itself lasagna? And can a restaurant with food as ornate, saucy and creamy as Fiamma’s rightly call itself Italian?"

Fabio needs to leave New Yawk where every review wants to discuss whether or not his cuisine is Italian. It should not be a question-it is truly irrelevant. But even Bruni and Alan Richman succomb and waste precious words on this. It is absurd that this is even a consideration. Just absurd.

Just as absurd is three stars on a four star scale.

Come home, Fabio. Perhaps a red sauce Eyetalian will open in the "Osteria" you are wasting your time in.

Suggest the title of this thread should be expanded because...:

Bam! Emeril Gets the Axe

by Michael Y. Park

on 11/27/07 at 07:22 AM

The Food Network's kicked it up a notch, but not in the way Emeril Lagasse probably would've preferred--they're canceling production on Lagasse's long-running show "Emeril Live." The decision was reportedly made despite the fact that Lagasse had signed a five-year contract renewal with the network in 2003. The final taping will take place on Dec. 11, and Lagasse and Food Network will still share daytime's "Essence of Emeril," but it's an undeniable comedown for the catchphrase-prone guy who once stood on the top of the celebrity-chef heap and was Food Network's so-called "cornerstone" only four years ago. Four long years of more photogenic, bubblier, edgier, nakeder, cleavage-ier younger celebrity chefs, that is.

In honor of the passing of "Emeril Live" and all those catchphrases we'll hear 50 percent less of from now on, let's open it up to you, the readers. Give us your best "Emeril Live" tribute headlines.

[From the epiblog on Epicurious.com]

That article will probably stir up some controversy because it makes it look like the third restaurant (Momofuku Ko) is open when its not. I'm sure he's had some preview dishes there, but heaping such high praise on restaurants that aren't open yet is crazy.

I love those restaurants alot, but saying that this stuff is the most exciting stuff to come out of the US in decades is crazy, there is no way that he is in the same league as Keller, Achatz et all.

Last night (at Equinox)

1982 Guigal Hermitage - wonderful mature syrah. No fruit bomb here - cassis, black cherry, some earth and barnyard. Amazing.

Also had a 1978 Guigal - much more bricking, probably on it's way downhill, but more barnyard and leather than fruit at this point. Still enjoyable, but not as good as the '82.

If you find yourself at Equinox before I can drink the remaining bottles, the '82 is a steal (relatively speaking)!

Ditto the Green Bean Casserole (with onions). Blergh.

Wash Post article on Jack Kent Cooke's new Boxwood Winery in Middleburg, Virginia.

1982 Chateau Pavie. Obviously a much, much different style than Pavie has today. Fully mature, almost burgundian in nose. Lots of leather and earth - delicious.

I have -- I think the new MV Grand Cuvee (the one with the new label) is a clear step below the earlier bottlings. CBut generally, I'm right there with you. The 85 in particular is a real stunner right now.

Yes, they were at the Metro Food/Cooking expo last weekend. What I tasted I was not impressed by.. they pretty much said that you go there and pick what grapes you want to use, that they've had shipped in from somewhere, and then they make the wine, and you pick up the bottle a few weeks later. A novel concept but the wine and the personalities lacked any spunk...

check it out:

http://www.latimes.com/features/food/la-fo...-headlines-food

Absolutely in. Can't wait!

Hi guys! Tomorrow is my sons' eighteenth birthday. He is not having a party (at least that I know of) but what restaurant do I take him to? Don't worry, I suggested he invite a bunch of friends to Hooters but I think he wants family for tomorrow (aww...). I have asked him but he wants me to come up with a place. Suggestions please! I have been out of the loop for quite a while! He is not the most adventurous at trying new things, but he loves fine dining! Thanks so much! Love y'all!

I've had 15 shipments of 1-3 cases this year to dc. fedex delivers. wine declaration on outside of box.

signed

confused.

It's frustrating, but not as bad as MoCo...