MarkS

Another Import I like is Franck Agostini.  http://franckssignaturewines.com/

He is a rock star in France and set us up with a few appointments that were great.  Tasting wine with a 7th generation farmer/producer was great.  Though not set up for visitors and tours, we were welcomed with many wines to taste.

On 2/8/2020 at 10:01 PM, DonRocks said:

I'm on a hopefully never-ending cycle at Arrowine where I pick up some wines I've ordered, then get 2-3 different bottles of things that seem interesting (or what Doug or Shem tell me I'll enjoy), then I go home, try the 2-3 wines leisurely over a week, and, well, here's what just happened: I did this a week ago, and bought three bottles of Beaujolais I'd never tried - the first two were good; the third was riveting, so I wrote Doug (yesterday) and asked if I could get 2 cases of it (he said yes). When I pick up those (in a week or so), I'll try 2-3 different bottles of things that seem interesting (or what Doug or Shem tell me I'll enjoy), then I go home, try the 2-3 bottles ...

I miss Arrowine. Doug had a really good palate.

I currently buy from and frequent Wine Cellars of Annapolis.  The owner Patrick is really good. Every Saturday and many Fridays there are tastings put on by the distributor and/or importer.  As an example this past Saturday Aurilleo from Grapes of Spain was there pouring with a distributor.  I know I like Spanish reds and after tasting 8 wines I did bring home a few bottles.  I tend to go to this tasting frequently as I must pass by the wine store to leave the peninsula i live on.  

11 hours ago, deangold said:

Argentine Red Shrimp, peeled, head on, shio koji marinated for 1/2 hour. Could have used more marination. Grilled on cast iron raised grill. Served w/Japanese mustard & wasabi mixed with sesame oil, persimmon vinegar, mirin, soy. Excellent. Next time I will grill the shrimp and deep fry the heads. 

Portuguese Sardines grilled on the cast iron grill. I sauteed green onion w/olive oil, spice rub, pepper, salt. This was really good. I don't know if the sardines were fresh or previously frozen. Best part was all the seafood was cheap. $7 for both and we could barely finish it all.

Solace brewing Lucy Juicy DIPA & Suns Out, Hops Out IPA

Is this  grill pan or something else?  Sounds great

On ‎1‎/‎28‎/‎2020 at 4:03 PM, Kibbee Nayee said:

We're off-topic a bit on Brio.

The CEO is Brad Blum, who ran Olive Garden. From the FoodFirst press page:

"If anyone has the resume to do it, it might be Blum, who ran Olive Garden for seven years. After that he was CEO at Burger King and Romano's Macaroni Grill before spending three more years back at Darden on its board of directors until he resigned in March (2018) to embark on his new venture."

Now, there's a resume for you! Burger King, Romano's Macaroni Grill, and Brio. He definitely knows his fine food.

He may not know food but I bet he made amazing money all those years.

The Annapolis town center location closed as well.  Never tried it,

Annapolis has many events such as Rock the Dock with unlimited oysters shucked by the oystermen who harvested them that day.  Freshness counts.

Never had Sweetleaf, will have to seek it out.

My two sons who play and follow hockey say the Caps need a strong Dman or 2 to make a long playoff run.  Their argument is good Dmen will drive opposing shots down and those that are taken will be from further away.  Only way this will happen is to trade Holtby before trade deadline.

This was probably the best Westin we stayed at in El Ciego, Rioja, Spain.  https://www.marriott.com/hotels/travel/biolc-hotel-marques-de-riscal-a-luxury-collection-hotel-elciego/

Designed by Frank Gheery, stunning! 

3 minutes ago, Keithstg said:

Oof.  Hope it's been renovated - that property was dreadful.

Actually all rooms were renovated last year.  Much better then the Sheraton we previously stayed in.  When it's 2 nights a week, 45+ weeks a year, out of my pocket the Ritz isnt happening.

We stay weekly at the Westin in Tysons so we accumulate and use lots of Bonvoy points. The Convention Center Marriott Marquis blew us away for the size and breadth of their gym. 2 floors of equipment, larger then many gyms.

We brunched there last Sunday as part of my birthday celebration.  My 2 sons, 26 and 29, normally don't do bottomless but really enjoyed eating and drinking for 2+ hours.  The 26 year old played college hockey and eats like a monster, even he filled up!

A few years ago we were told to make an appointment at Round Two near St. Helena.  When we called on our way  the winemaker son lead us to his dad house.  Dad apologized for the rain, sat us at his dining table and discussed his philosophy of winemaking for 3+ hours while pouring and pouring great wine.  Dad, Dennis Johns has been involved in the business for many years.  His passion was phenomenal.

http://www.roundtwowines.com/press/about

I'll have to drink less wine and make the cellar last. 

Win or loose the product they put on at home is top rate.  My wife saw the Golden Knights in Vegas, she said arena was just ok.

1 hour ago, Pool Boy said:

It probably was - I wished I had tried to get to Rose's Luxury before the real swarms of people descended on it. The lines would have been shorted and it'd probably have been worth it I am sure. I have thought about Pineapple and Pearls, but I am kind of over tasting menus where I do not get to pick and choose, Not a complete deal breaker but maybe one of these days I will give P&P a try.

That's because I love what he does with food! And I know my desire for reservations makes me miss out. That said, I have waited at places from time to time - like Hot Doug's in Chicago before it shut down. Or even the one decent restaurant in West Yellowstone this past fall while on vacation (but only because I had no choice)

Is this what you are talking about? 

POLLO RUSTIDO Catalan style roasted chicken, Ibérico lard, lemon, herbs, salsa verde

Yup.  Somehow I am coded as Chicken Mark from Annapolis.  Always order it and they think Naptown is next galaxy.  This is great Chicken.  Not Ruta Chicken but still great,

@Pool Boy needs to have the crack chicken at the Boqueria.  They have reservations.

Brunch at Penn Quarter location before Caps game.  We  ordered ala carte and all enjoyed the food and service.  Will keep coming back as this is solid food at a good price point and some of the dishes are quite interesting.  The potatoes served with our dishes was like crack. Garlic aioli on top and a harissa like sauce at the bottom of the plate. 

Most interesting is that they have somehow coded me in their system as Mark from Annapolis who loves our chicken.  Who knew I can have brief fame or that Annapolis is in a galaxy far away.  Not quite VIP but that coding gets a rounds of free drink served to us.

In Annapolis, Mission has a BBQ boat.  They deliver food to boats docked out on mooring balls. A true advantage but on land the Annapolis Smokehouse is much better.

Grapes is my Cheers.  I'm always welcome, they know us and its is always great.  Popped in last Friday night after a photo show at the Annapolis maritime Museum.  We were poured several wines to taste before we settled on a bottle of Priot.  This matched perfectly with a plate of Brussels and an entrée of Short Ribs. We shared both plates as we had already snaked at the photo.

Seriously, if you have never been to Grapes, go.  Chef is rocking on all cylinders and it is a fun and friendly wine bar.

too short  time.  Fat and juices need more time to get unctuous, especially starting from frozen.  Next time go for another hour or two and add some apple cider to the bag before cooking.

The Boqueria nearby probably helped their downfall.

Cash is king.  When I lived in Montgomery County, the flashiest neighbors all owned dry cleaners.. Cash businesses

I strongly suggest attending a game in person.  Owners have spent $$$ on team, new scoreboards, sound, seats , bathrooms and concession to create a top notch experience.  I go to 5 games a year and it is always a great time.  Had a Heavy Seas IPA on tap Saturday, very good beer.

On 11/13/2019 at 8:40 AM, Bart said:

Staying in Hell’s Kitchen.  Mostly lunches and dinners.  Definitely planning on doing dim sum at least once. 

Watch a few Daredevil episodes.