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Marty L.

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Everything posted by Marty L.

  1. Marty L.
    At Maketto, Yes!, and other places, too.
  2. Marty L.
    You shouldn't have to take it on all by yourself, Don! (although I imagine you want to have the ultimate say on the listings). How can we help out? Simply make suggestions for changes/additions?
  3. Marty L.
    The Columbia Heights section of the Dining Guide needs some updating -- Thip Khao and Bad Saint ought to be way above everything else, and Habanero and Mi Cuba Cafe the clear next level.
  4. Marty L.
    Not diametrically. I had one excellent item -- the carnitas sope. Very small sample size. Verdict is very much still out. But the (literal) word-of-mouth was evidence that she has a very loyal following, for whatever that's worth.
  5. Marty L.
    Was just there. All the patrons were raving about everything, as in "she's never cooked anything less than perfect." I only had two things: a taco with oreja de cerdo (tender, not crispy--oh well) and a sope with carnitas, which was wonderful. The chef and others were trying to entice me with posole and birria, but I wasn't that hungry--next time! Only one minor complaint: There was so much food in the taco that the single tortilla couldn't possibly hold it--utensils necessary. Appears to be a deliberate choice not to use "double" tortillas, however.
  6. Marty L.
    Treat yourself to the sardine banh mi at Bí¡nh Ta in the Eden Center -- $4 for a full meal, and it's delicious.
  7. Marty L.
    Glad you concurred with my rave about the cauliflower, Don -- one of the single best things I've eaten this year, and fascinating. Was very tempted to order the leeks and the latkes/lamb -- next time. I also agree about the chicken -- wonderful in its odd way, and certainly tasty, but there are about fifteen things on the menu I'm going to try before I circle back to it.
  8. Marty L.
    Loved my first meal there yesterday. Rockfish, cauliflower, fried coq au vin, blood-sausage ravioli with chestnut puree and mushrooms. All at least very good -- the cauliflower outstanding. There were another dozen things on the menu that I really wanted to order. Good but not great sazerac. You should plan to spend about $50/head, plus alcohol--apparently a slightly lower price-point than Mintwood, which according to Chef Maupillier is very deliberate (and which I heartily applaud--I hope this doesn't become only a special-occasion sort of place; the pricing does not seem exorbitant for what you get, as it is at several other recent openings). The chef was out and about on the floor, in keeping with the restaurant's name!, and obviously loves his new endeavor. He has every reason to.
  9. Marty L.
    Ouch. Something else fishy here, too: $16 burrata $10 pasta one dessert one duck dish three beers two cocktails equals . . . $140 before tip?! What did they do to that poor duck to make it worth $60 or so?
  10. Marty L.
    Coming in after 9:30 almost always guarantees a spot at the bar, sometimes right away, certainly before closing.
  11. Marty L.
    The happy hour at TK might be the best deal in town just now.
  12. Marty L.
    Have to say -- the Shack sounds much more promising as a mix-and-match small-plates joint than as the prix fixe restaurant that it was when we dined in August 2014. (See my review above.)
  13. Marty L.
    Well, this makes it much easier to decide where not to spend one's scarce dining dollars.
  14. Marty L.
    DaRiv: Are you speaking of the ramen joint or the izakaya? Because generally speaking what you can get upstairs you can't find downstairs, and vice versa.
  15. Marty L.
    But presumably if you don't call it a separate "service charge," and instead just build it into the cost of the goods or services (as all other businesses do), then there's no requirement of a specification, right? Yet another reason to do just that!
  16. Marty L.
    What's a law? Which law?
  17. Marty L.
    Simul: Walrus & Carpenter appears to use the SMN method: Adding an automatic 20% to the prices listed on the menu (albeit with a footnote explanation). I continue to think that is somewhat bizarre and will not sit well with customers. Why not simply post a price that will represent all costs--and then refuse to accept (all but nominal) tips? Otherwise, why single out labor costs for a separate line item? They could list that $20 salmon for $3 rather than $15, with an asterisk noting that there will be an additional $17 charge for the costs of labor, rent, utilities, stemware, etc.?
  18. Marty L.
    Uh, oh: Sally's thinks that its policy, in contrast to Meyer's, will be more amenable to customers: It's "kind of our way of saying, "˜We're being open and honest with you. . . . It's not going into our pocket.'" Count me skeptical. If you're so intent on assuring customers that you are paying your employees a living wage, why not simply say: "The price for this modest plate of hash is $15. That might seem high, but as with all of our prices, X% of the proceeds will be applied to labor costs for all our employees. So please do not include any gratuity." "Restaurant Industry Leader Danny Meyer Ends Tipping. Who Will Follow?" by Maura Judkis on washingtonpost.com
  19. Marty L.
    This is how you do it: "Danny Meyer Restaurants To Eliminate Tipping" by Pete Wells on nytimes.com Just as in Europe: One price, wages included. But if Danny Meyer plans to keep servers' income steady and yet still significantly raise kitchen workers' pay, presumably the listed prices will have to be raised by more than 20-25%, no? Will be interesting to watch. Don, please feel free to move this to another thread, if appropriate.
  20. Marty L.
    People still reviewing it on Yelp, FWIW.
  21. Marty L.
    But if you do, perhaps you should try it at a Filipino place, rather than at, say the Eden Center, at least if Wikipedia can be trusted: "In the Philippines, the ideal balut is 17 days old, at which point it is said to be balot sa puti ("wrapped in white"). The chick inside is not old enough to show its beak, feathers or claws, and the bones are undeveloped. The Vietnamese often prefer their balut mature from 19 days up to 21 days, when the chick is old enough to be recognizable as a baby duck and has bones that will be firm but tender when cooked."
  22. Marty L.
    "70 Possible Cases of Salmonella Linked to Fig & Olive in the District" by Tim Carman on washingtonpost.com
  23. Marty L.
    Sweet Pea's -- Edan and Thea!
  24. Marty L.
    "You can . . . get your drink more sweet." Because bubble tea ain't sweet enough . . . . Actually, what's interesting, and on the menu, is that you can get it *less* sweet -- with 70%, 50%, 30% or none of the usual sugar. Not sure whether I want to know what "Green Wow Milk" is.
  25. Marty L.
    Looks great! https://www.facebook.com/pages/Little-Bird/1018812248152603?fref=nf
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