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MarkS

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About MarkS

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    hammerhead
  • Birthday 01/11/1960

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  1. Ate at Flamant Saturday and glad to see De Pue has found his stride in Annapolis as he expanded out the back to add a charming room with roaring fireplace. Restaurant week menu ws limited but the execution and service superb. I'll add this to my rotation as the food was great.
  2. My sons grew up on burgers, meatball, pizza, bagels and Mrs. T Perogis. Grew up just fine.
  3. Weezy Great analysis. Hockey and winning the Stanley Cup is a marathon, not a sprint. Evening up players minutes may seem trivial but harder to execute. It all changes in the playoffs as teams tighten down and goals are much harder to come by. Caps made 2 good trades with no apparent downside. Both trades gave us speed.
  4. Bryce need to take a lesson from Alex Ovechkin and take the long view. Folks were willing to call Ovechkin over the hill and ready to be traded. He reinvented himself and won a Stanley Cup. Not the highest paid player but the best and arguably enjoys every minute he plays. Goodbye and goodnight Bryce.
  5. Your chance to get out of DMV and visit Annapolis. http://www.downtownannapolispartnership.org/restaurant-week
  6. Harvey's was the 1st restaurant I ate at when I moved down here in 1983. I was on an expense account while moving. Their menu had the term "Free Bar Pour" for their drinks. When I ordered a Vodka and tonic, I was brought a glass full of Vodka and a bottle of tonic.
  7. When I was in Chianti a few years back workers would fill their jig of wine to consume with lunch before taking their 2 hour nap. Possibly redefines cheap wine. I was just cruising last week in the Bahamas and I wished we could find boxed wine as bottles were heavy and over priced. Oh well, captive audience.
  8. I think this is the best iteration and can succeed. All of the areas except for the Gelato are owned and operated by the same team. You can sit at the wine bar and have then bring you a side of fries from the burger space. They can and will succeed if they can deliver to the folks docking in ego alley.
  9. Artadi, Muga and Roda are three producers I like and have in my cellar. Consider tasting from Crienza, Riserva to Grand Riserva which denotes increased barrel and bottle aging though the standards are minimums. Great importer is Grapes of Spain founded and run by Aurelio who was Somm at Tabernina a long time back. Riojas age well. And because they are bottle aged at the producer, they typically drink well at all time.
  10. I'm attending a wine tasting and dinner this weekend featuring Kurt Venge representing his Napa and Sonoma wines and Roda from Rioja. Should be very interesting.
  11. I think a well curated list of 100 wines is sufficient and a lot easier to maintain then a 19 page or larger book. A small list can show love and focus between chef and Somm./Wine manager as opposed to buying every wine that is available. When in doubt I usually go to a Rioja.
  12. Sorry to miss this as February as I just got an email from Charleston today teasing me with their wine list. I've already committed to sailing in the Bahamas for a week, and Tuesdays and Wednesdays I somehow call the Tysons Sheraton home(how weird). enjoy.
  13. Pigged out here last night. I've been hitting the gym hard and thought I needed a treat, so I ate for 2(maybe 3). The Salmon Jaw was a meal by itself. The Edaname I shouldn't have ordered, not fuzz but meh. Had 3 rolls, another 10 piece of Nigri and a beer. Normally would have had a few beers but the diet is keeping me in check. Great value at Happy Hour, will come back.
  14. Celebrated a birthday Friday night here. We brought a 2012 Caymus Cab which they charged $20 for corkage. Truly a bargain for the 1L bottle. In my opinion Preserve does great thing with veggies and small plates. We had fried Kale serverd with a crack like sauce, mushroom medley, Brussels Sprouts, Merguez Sausage and broiled oysters. All great but the Kale, Brussels and mushrooms were stand outs. My son has a large plate of pork, mashed potatoes and sauerkraut which he really like. Preserve is a small local operation. They do a great job between the food and service of treating you well, feeding you good food and as you leave you ask yourself why don't I come here more often.
  15. Fractured Prune works at the beach where folks are willing to wait for a doughnut. But that was a fail a Dupont Circle where people go nut at Starbucks waiting 5 minutes.
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