Joe Riley

I just found out from my boss today that D.C. Mayor Vincent Gray wants to raise the sales tax on alcoholic beverages at the retail level from its current 9% (which it has been for around 10 or 11 years, I think) to 10%. This is just one of many new taxes that he wants to get enacted. What kind of politician wants to raise taxes during a recession? To my mind, one whose vision doesn't extend beyond the tip of his nose. I'm beginning to understand why, at Opening Day at Nationals Park this week, he was roundly "boo'd" by so many of the 38,000 in attendance. I think that this is a terrible idea (naturally, I'm more than a little biased) but I think that soaking people for more sales tax, especially at a time like this, is just cruel. I welcome other views, though. What say ye all?

Indeed. I bought VERY heavily into the PC6 because it remains one of the best malt whiskies I've ever had. Not cheap, but glorious. We also have PC7. Very nice, but still pales (IMHO) to the PC6. Ditto with the PC8, which we don't have, but it's easy enough for me to order. Dean is also correct; the Alchemist 5-yr Port Charlotte is glorious. I think that we still have some.

With Brian out front and Cédric in the kitchen, this place is going to be fantastic. Can't wait to check it out for myself

I respectfully disagree about it being pretty hard to make a terrible Manhattan; one of this city's best craft bartenders made me the single worst Manhattan that I've ever had, and not from a lack of skill, but because they used a whiskey that was terribly ill-suited for the purpose. At the risk of embarrassing both the bartender and the whiskey producer, I decline to name either one, but I'm almost 100% certain that said establishment no longer has the whiskey in question, so I chalk it up to experience. But as long as you have the proper ingredients, then yes, it SHOULD be difficult to screw up a Manhattan.

'65 was a disaster in Bordeaux, but luckily for me, for my 25th birthday, I ordered a bottle of Beaulieu Vineyards "George de Latour" Private Reserve 1965 from K&L wine and spirits in Los Angeles, and had it overnighted to me. I then stood it up for two solid weeks in a bar refrigerator set to the warmest setting (around 50-55 degrees). I then decanted it before serving, down to about a half-inch from the bottom of the bottle, and it was superb. 100% Cabernet Sauvignon in those days. Just plain lovely. The only other 1965 California Cabernet that I've heard of being any good was the Charles Krug "Cesare Mondavi" bottling, but I've never had it.

This isn't a Frank Bruni-style review, but rather just a note of appreciation for a restaurant that always treats me like an old, dear friend. One of my closest friends got together with me tonight, and we were up in the Friendship Heights area, and I wanted to take her to Jake's American Grille, but we'd not made reservations (it was around 6:30) and they couldn't take us for 45 minutes to an hour, and the bar was packed. So, we walked across the street to Buck's, and met with an even worse result: nothing before 9:00. My friend was craving a burger, and she was really hungry from her workout today, and as soon as she said the word, "burger", I knew where I wanted to take her: Central Michel Richard We drove all the way down there, found parking, walked right in and were quickly seated at the bar, and in the capable hands of Grace, who was behind the bar along with my old friend Tracey, who also greeted us warmly. Another old friend, Nikki, was working the floor, and it was such a pleasure to be surrounded by friendly faces. We both ordered burgers with cheese (mine with bacon, too) and while my friend enjoyed her salad, I devoured my frites. I began with a Hurricane cocktail, which was such a treat at the end of a busy workday, I just cannot tell you, and my friend had some shiraz. We also had the cheese puffs, and three cheeses and the chocolate mousse with raspberry coulis. Just Heaven. My friend had been to Central before, but not for a few years. Her burger lived up to my promise that it would be the best she'd ever had, and we both toasted to our good fortune that both Jake's and Bucks hadn't been able to accommodate us this evening, because we had such an immensely satisfying meal and we were able to enjoy great conversation and really relax. Anyone who really knows me remembers that I so rarely go out on Saturday nights because I'm usually too tired from a 9+ hour Saturday workday, and I prefer to go out during the week, when places aren't so crowded, and parking is easier. After all, I want to relax when I'm out, not be all wound up from a parking battle and fighting my way through crowds and manic service. But tonight, Central was like an answer to a dining prayer for my friend and myself, and I remain happy and seriously grateful for the lovely evening that we had. They were there for me when I really wanted them to be, and they came through for me with flying colors. I hope that I never take them for granted.

Well, that''s a shame. The Manhattan really is the "King" of cocktails, and any professional bartender worth their salt can make a decent one without much effort. I was merely the unfortunate recipient that night of what was, undoubtedly, an experiment on this bartender's part. It was a learning experience. You really ought to try a well-made Manhattan, preferably made with rye whiskey, but Bourbon will suffice, as well as very good FRESH sweet vermouth. It is one of life's wonderfully simple drinking pleasures.

One of my favorite craft bartenders once made me the worst Manhattan that I've ever had, and I was so embarrassed, I just couldn't bring myself to tell them. It wasn't a lack of skill, mind you. It was the fact that they were using a particular whiskey which was entirely ill-suited for a Manhattan, if you can believe that is possible. Despite the pain in the wallet, it is probably useful to experience a truly ghastly cocktail once in a while; that will make us appreciate the truly brilliant ones all the more

I had the pleasure of attending one of the soft-openings last night, courtesy of Gina Chersevani, and I came away very impressed. I predict that Jake's American Grille is quickly going to become a neighborhood prize. The menu is pleasantly comfortable, but hardly boring. I very much enjoyed a creamed crab soup and a Vacaro rib-eye steak cooked to perfection, and I'm most anxious to explore the rest of the menu as soon as I can. Gina created the cocktail menu, and after a couple of her fantastic libations, they could have served me Bird's Eye frozen t.v. dinners and I wouldn't have complained The staff was very friendly and everyone involved whom I met seemed so happy (or perhaps simply relieved? ) to be open for business. The best is yet to come, though. Downstairs, the "Boiler Room" will accommodate many more diners once completed, and on the sidewalk out front, you can see where the permanent patio/atrium is going to be, and that ought to be stunning when spring arrives. I'm really looking forward to seeing the restaurant after they've completed that work. I'll say right now that Jake's is EXACTLY the sort of restaurant that every neighborhood wants to have, welcoming to singles, couples, and families, and if I lived nearby, as some of my lucky family members and co-workers do, Jake's would quickly become my local. I'm hardly a tough critic; being in the service industry as long as I have, I simply cannot help but empathize with management and staff, but I've seen enough new places to know who is really trying hard, who really is emotionally invested in the success of a restaurant, from places that are poorly conceptualized, and prioritize fast profits over establishing long-term strong relationships with their customers and their neighborhood. The good folks behind Jake's seem to be doing everything the right way. Will they have growing pains? Probably. Are they breaking any new ground? Maybe, maybe not, but it hardly matters. Jake's is a good place that is only going to get better, and theirs is the kind of success that you cannot help but root for. If there is an Achilles Heel to Jake's, it is one that is beyond their control: available parking. I lucked out last night, circling the block twice before a minivan pulled out of a spot on Connecticut Avenue very nicely for me, but if you plan upon visiting them on a weekend, be prepared to either take a taxi there or spend some time finding parking in the neighborhood. I would guess that they are about a 10-15 minute walk from the Tenley Circle Metro station, and perhaps about the same from the Van Ness station. Jake's is located in one of the nicest neighborhoods in the city, and it certainly wouldn't bother me, a suburbanite, to have to park a few blocks away and walk there and back. Quite frankly, I can always use the exercise. My thanks and congratulations to all concerned. I hope to return to Jake's often, and for many years to come.

I've been wondering what Brian was up to. Really looking forward to this

Got ours yesterday.

We had the Oarsman. Might still be available. Feel free to call me at the store.

Now available in D.C.! Campo de Encanto In November, it was named "Best Peruvian Pisco" by the Government of Peru, out of almost 320 Piscos: Andina - Peru News Agency Around $39.99/bottle.

Hop Slam is due to arrive possibly by the end of this week. I wouldn't be surprised to see some "teaser" kegs at places like Churchkey a day or two before you see it on retail shelves.

Oh, it's been a while, but yeah, I always used to pick some of that up either on my way to, or on my way back, from the Irvington, Virginia area. Good stuff indeed.

My curiosity aroused, I did a little bottle checking. This is what we get in the United States: Guinness Extra Stout = Product of Canada (Ontario) Guinness Draught Stout (cans or bottles) = Product of Ireland Guinness Foreign Extra Stout = Product of Ireland I have no information on the origins of any of the kegs that we get here in the U.S.A. I've had genuine, Guinness-loving Irishmen tell me that the Extra Stout that we get here is not fit to drink and ought to be dumped in the ocean. I can understand the "green" nature and appeal of local brewing, as opposed to sending heavy cans and bottles thousands of miles, but there are some experiences that simply cannot be precisely replicated

It sounds like the (now new-to-the-U.S.A.) Guinness Foreign Extra Stout is more authentic than the Guinness Extra stout that, for the U.S.A., is brewed in Toronto. More alcohol, so probably more calories. I understand that it is for the real stout lover. At $9.99/4-pack, you'd have to be

For what it's worth, I read an article today that cautions against using diet versions of sodas or mixers, as sugar helps your body to metabolize alcohol, whereas artificial sweeteners do not. I'm no science whiz, but I have no reason to doubt the veracity of that statement, so perhaps diet ginger beers (and ales) ought to be used in these alcoholic drinks with an added measure of caution? If anyone with a greater understanding of beverage science can comment on this, I'd be interested in reading about it.

These days? No substitute for Chairman's Reserve Spiced Rum It's all baking spices and Christmas spices.

This ought to appeal to all of you Caps fans and Pittsburgh Penguin fans. This forthcoming NHL Winter Classic is in Pittsburgh, January 1st, between the Caps and Penguins. Duckhorn has a commemorative bottle released with a cool, commemorative label. It is $29.99/bottle A perfect gift for that wine-loving hockey fan in your life

Bittermen's Bitters are finally available. I'm taking orders for them if anyone wants any.

Citadelle Gins are made at Ferrand Cognac in France, and the basic gin has always been a favorite of mine, as I like lots of botanicals in gin. Two years ago, they came out with Citadelle Reserve Gin, which sees time in oak, and it's a showstopper. The 2009 is what is currently available. More info here: Citadelle Reserve Gin From Drinkhacker:

The Bar Code Bitters are now available to us: Baked Apple, Swedish Herb, and Lavender Spice.

Wow.... http://www.neatorama.com/2010/08/20/burger-kings-new-pizza-burger/

I've just purchased some coconut water, a brand called Vita Coco. It's imported from Brazil, and the package claims to only contain 100% coconut water. It sound frightfully healthy: My friend Ed Hamilton has recently mentioned that he likes a brand called Amy & Brian's Natural Coconut Juice, which also sounds like a no-brainer from a health perspective: So, why aren't we all drinking these things?