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Marty L.

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Everything posted by Marty L.

  1. Marty L.
    I didn't make the mistake of going there on any dates, but I did get married there in 1992, when it was fairly new, and at *that* time, anyway, the in-house catering operation (completely distinct from the daily restaurant kitchen) was actually pretty good--we had served a terrific meal. And, as you might imagine, the setting was awfully nice, even if we did have to pause during the ceremony (on the deck) when the DCA incoming flights roared overhead. I'm modestly surprised it's still going strong, over a quarter-century later. Just goes to show: Gazillions of yuppies (and then millennials) with disposable income and little discernment will go a long way.
  2. Marty L.
    Was excited by this news but then took a look at the menu. Are the prices that high on 14th Street, too? Worth it?
  3. Marty L.
    First real sign of Spring: Ramps on the pizza tonight. Plus fantastic braised fava beans with sheep's milk and a new wheat bread that they're milling themselves. And strawberries from "Harry's Berries" in California (I was dubious about April berries--but sure enough, they're quite good), with gragnano, vanilla ice cream and shortbread.
  4. Marty L.
    Just checked -- I suppose it depends upon what you consider "mid-afternoon"! ;-) 4:00 on weekends; 5:00 M-F.
  5. Marty L.
    Actually, the wine bar menu is generally only available in the evening.
  6. Marty L.
    Well, you just named my favorite three restaurants in town. I must be doing something right.
  7. Marty L.
    So would 8:30 also be a sweet spot?
  8. Marty L.
    OK, so let's rephrase the question: Do they usually run out of dough and, if so, when?
  9. Marty L.
    Well, that's a horse of an entirely different color, then!
  10. Marty L.
    The DC location was hopping last night--running on all cylinders with a very large crowd--and the tacos are as delicious there as they are out in VA (I got a bunch to go), although some of the special tacos sound a bit over-the-top or too jammed full of oddly matched stuff. I believe the prices are 50 cents higher per taco than in VA--$3.50 for regular tacos, $4.50 for the specials. But they aren't skimpy tacos. Three is easily a meal--two for most eaters.
  11. Marty L.
    really? they don't prepare enough to last to closing?
  12. Marty L.
    Is there less of a wait if one arrives on the late side, e.g., 8:30 or later?
  13. Marty L.
    This might offer some explanation/context.
  14. Marty L.
    Surprised it took this long.
  15. Marty L.
    Bill Jensen is currently featuring some really tasty local wines at Tail Up Goat.
  16. Marty L.
    Please confirm that the $16 is for an order that includes all five of those very modestly sized salatim, not $16 apiece.
  17. Marty L.
    NADRU-AL-YAKHNI, KUMBALANGA PAYAR OLAN, PALKACHI TAKATLI BHAJI, DAL KALONJI
  18. Marty L.
    "My server hugged me after dinner and it was sincere, not creepy." I believe "sincere" (maybe). "not creepy," not so much.
  19. Marty L.
    Smaller pieces of fish is a good thing--the nigiri should be consumed, with comfort, in a single bite.
  20. Marty L.
    three
  21. Marty L.
    Did you ask Seb or one of his family members about it? Sounds like the sort of thing they'd gladly fix.
  22. Marty L.
    thanks!
  23. Marty L.
    Tina, thanks so much for performing this valuable service. A small request: Please include the date on the daily specials/bar items online, so that we can distinguish between what was available yesterday and what'll be on tap tonight. Thanks
  24. Marty L.
    FWIW, Seng and Bobby have been encouraging me (and I assume others) to check out Padaek if we haven't been in a while--they're proud of the staff and offerings they've put together there.
  25. Marty L.
    Tonight, in addition to the toasted almond/honey ice cream (good enough to warrant a visit in and of itself), specials include: baby white beets with cumin, fennel seed, citrus, and Amy's créme fraîche prosciutto wrapped roasted rabbit with white asparagus and vincotto artichoke braised with lemon, olive, and pine nuts with sheep's milk ricotta shaved dairy cow breast with tuna spuma
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