tenunda

I usually get meat at Eastern Market (since I work @ a vendor there on Saturday mornings), but always am excited by the selection at Wegman's, too. Does anyone else like to leave his or her beef (or venison or elk or antelope or horse or moose or [insert red meat]) in the fridge for several days until in turns dark, dark, red? I think it tastes fantastic that way.

Tom asked for more information about the situation, to his credit. I think he lets them through so we, the adoring audience, can have "learning moments" about restaurant-iana. This way, we know where people on both sides of the argument are coming from. Generally, I'm inclined to side with the restauranteur, because I think many diners mistakenly feel that paying for a meal entitles them to be ludicrous assholes. However, sometimes there are legitimate concerns, and then the propierters have a chance to learn, too. I imagine that, even after decades in business, they haven't seen it all. In this case, I would have taken the diners' response as the OK to leave their food on the table during their--what must have been multiple-cigarette--break. It's not as if they could have tasted it after coating their mouths with all that cigarette gunk, anyway. I'm looking forward to tomorrow's (today's?) chat. Viva la Deep Throat!

I had lunch there with a friend last week. We shared the Gazpacho (a special), the flounder over spinach (also a special), and chocolate and berry tarts. All dishes were absolutely delicious, despite the fact we ate at 5 minutes before lunch closing, and that we couldn't order wine outside during school (who knew?). The flounder was accompanied by a buerre blanc, and had salsify along with it. It's a great little spot, and is an absolute jewel for the Hill. Let's have more like it! edited to add salsify.

It didn't pass last year even though it had hundreds of House co-sponsors. There are hot feelings on both sides of the issue, and I believe Senator Burns (R-MT) has vowed to put a hold on it.

Note: The original post doesn't exist any longer, but Rocks replied to a poster seeking horsemeat, that horsemeat was illegal in the US, and we members shouldn't be using this site--even PMs--to do anything illegal. The following is a reply to that. I think Rocks is somewhat mistaken about the legality of horsemeat in the US. I think that it is illegall in many states, but not all. I doubt that DC has a law on it, but I would think Maryland (with the Preakness, etc.) and Virginia (with Assateague, etc.) might, you'll have to check for yourself. The USDA has standards for horsemeat inspection, and promotes the meat actively in other countries (where it is immensely popular). I believe there are efforts underway to shut down the slaughterhouses that deal with horse meat on a Federal level. I'm not sure if the legislation from the 108th Congress has been reintroduced in this one, again, you'll have to check for yourself. Given our collective mores, you'll probably have a hard time finding someone butchering horses for food, or willing to purchase or sell a horse intended for food. Your only option may be to raise and slaughter one on your own. I do think Rocks is right to forbid us from using the site to break the law, but you'll want to make sure just what the law is, whether those laws are interstate transport bans, or local restrictions on the meat's selling or purchase.

A Negra Modelo makes everthing fantastic.

When I read this it says, "Mondovino starts at E Street Cinema next week. Does anyone have any interest in bagging off work for a movie then getting three sheets to the wind over dinner?" Is this what you mean?

Well, I have a weakness for Chipotle's burritos, with guac and extra cheese. Overall, I think that all items on the menu should be good enough to order and enjoy. I think Jaleo is that way, as is Zaytinya. I've been to Oyamel enough times with enough people (who, like me, generally refuse to order the same thing as someone else) to try most things on the menu, and don't want to go back for the same four dishes every time. I think Mr. Andrés is an excellent chef, but it seems like he phoned Oyamel in...

I've eaten there three times, the latest being last week, and have never had a better than mediocre meal there. The food's been OK with some high points (mole fries, dessert, blossoms), but more considerable lows (scallop ceviche, quail w/ rose petals, cactus salad, beef tamales). The service has been generally spotty, once with the server offering us a check before one of the entreés coming, but I don't think that's such a big deal. The drinks have always been superb, and the bartenders friendly. The decí³r is fantastic, and I like the crowds, but the food is just OK, which isn't what I expect from Mr. Andrés. That said, I can't understand the unmitigated raves that come from this place, especially from Sietsema whose taste seems to mesh with mine. This leaves me feeling a little jealous that all of these people are having phenomenal meals while I'm stuck wishing I was at home with my Mexican friends' moms' cooking. I do love the free parking, however, but I might pass up Oyamel for Chipotle or Jaleo next time...

Does BBQ count as ethnic? The pulled pork from Kenny's on the the Hill is very tasty. Does anyone know a good spot for doner kebab? after having one in Madrid that was possibly the best one I've ever had, I've been on a search. --- Doner Kebabs

Back home (in Northern California) we'd head out to the forest and wander around in the areas that had burned the previous summer in forest fires. The re must have been millions of morels. We would fill 50 gallons sacks full in about an hour, and would just end up giving away hundreds of the tasty buggers. I never knew they were a 'delicacy' until I came east! I thought they were "peasant" food!

I've found some pretty good deals on half.com and overstock.com. They seem to be partial to Calphalon, which is fine with me! I agree that TJ Maxx and its brethren have some pretty good deals, but you have to be willing to inspect pretty closely. Don't buy the food there though!

The best I've had are at Colorado Kitchen. I don't know what exactly it is they do to their meat, but it is unbelievably flavorful. Fries are great, too, and I'm a sucker for a novelty soda. I think they only have burgers on Sunday though, is this still the case?

Here's what I heard in an email from folks at Sonoma: "We hope to be "mobbed" as you put it, but think we'll have enough seats to handle everyone. Downstairs, our bistro will seat around 60, plus 20 at the bar (and outdoor seating!). Our upstairs lounge will hold another 40, plus a formal dining room/private event space for another 50. Our main concern is providing superior service to all our guests, and we will probably limit our capacity to 20-30 guests at a time for the first week. I'd rather have people wait and receive excellent care and food once seated, than have people wait for service at their table. As you might imagine, we're busy putting the finishing touches on the space, and are planning to open our doors to the downstairs "bistro" in the next couple weeks. Our upstairs cocktail lounge and fine dining will follow shortly." Sounds good to me!