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brr

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Everything posted by brr

  1. brr
    Well if its Cathal, it would be entirely appropriate.....make me glad our next tasting room adventure is for Monday night though, before it becomes even harder to get a ressie!
  2. brr
    I KNEW I forgot something!
  3. brr
    words fail me......literally......we are just home after committing what can only be described as grand theft larceny at Ray's tonight....its borderline embarassing to think that we ate as much as we ate tonight for only $35 devilled egg w/ steak tartare selection of seared scallops and shrimp salad clams casino steak (at our table choice of rib-eye, strip or fillet....all excellent according to first hand reports....my rib eye was wonderful), w/ creamed spinach and mashed spuds crab royale (Ray's classic preview dish) trio of chocolate mousse (dark, milk and white chocolates) key lime pie strawberries and cream Michael, you're a star....Hilllvalley thanks again for herding all of us cats.....and thanks to our dining companions for a fun filled evening, Catherine, Jill, Julie, Chris (Biotech), Bilrus and Jenrus Mr and Mrs Brr + Niamh
  4. brr
    I concur with CrescentFresh on Redbreast - its a fine whiskey. As for Micheal Collins, a new distillery was started in Ireland about 15 or 20 years ago...Cooley Distillery and they will let anyone put a label on their whiskey for a price (they'll even make personalized miniture bottle as wedding favors). Blech! Heres the press release on Michael Collins. They are responsible for a whole swathe of whiskeys including a Brennan's whiskey, which I find kind of amusing. Personally, I tend to stick with the classics from Irish Distillers (which is now owned by Pernod)....several types of Bushmills, several Jamesons, Redbreast, and Middleton....and I think there's one I'm forgetting......Tullamore Dew
  5. brr

    Sausage

    brr posted a topic in Shopping and Cooking

    Todays WaPo food section has a feature on Stanley Feder, who recently got into the business of sausage making. His wares are featured at Breadline and Jaleo among other eateries. Just thought I'd post the link as its something folks on here would be interested in (and are interested in judging by a thread on eG on this topic). In one of those small world moments, he also happens to be married to the director of my grad school program!
  6. brr
    eh, bile....schmile - this website is all about opinions, which all of us freely dispense in copious quantities....its a conversation about Irish bars and its ok if my idea of an Irish bar is different than yours....
  7. brr
    We'll go with our usual complement of tomatoes, eggplants, and peppers - we'll start them from seed this week and throw some sugar snap peas into the ground as well. For herbs, we stick mainly to basil, although we'll probably have some rosemary and thyme lying around as well. July and August are happy days in the Brennan household as we feast on all the fruits of the garden - we even harvest the leaves of the pepper plants and use them in stews.
  8. brr
    I am a big fan of the olive oil gelato w/ sea salt that they serve there. Glad you enjoyed Babbo.
  9. brr
    They're everywhere...they are one of the closest things I have seen to a 'sure thing' in in food and (mainly) beverage industry....all over Europe, Eastern Europe, the States, starting to sprout up in Asia....even 12 years ago when I lived in Germany (gawd I feel old) you could go to small towns and chances were they had at least 1, if not more, irish pubs. Craic sells!
  10. brr
    precisely
  11. brr
    I'm about a block from the Irish Times as I type.....as of 3pm there was no line to get in, which surprized me a little
  12. brr
    Nanny's (and the Irish Times for that matter) are nasty, scuzzy places, and bear little to no resemblance to any pubs in Dublin I've been in. Maybe they fit some American notion of what an Irish bar should be. The Dubliners ok.
  13. brr
    Its long been my contention that Biddy's succeeds at being the best Irish bar in Washington by not 'trying' to be an Irish bar. They usually have a high proportion of Irish staff, and the fact that aesthetically its like many hotel bars in Dublin is comforting.
  14. brr
    we'll be making a return visit in about 2 weeks - can't wait!
  15. brr
    we were very happy with Babbo when we went a few weeks ago
  16. brr
    grabbed lunch there on Friday and yes, its good....had the sushi/sashimi bento box which came with miso soup and a nice seaweed salad.....good stuff
  17. brr
    so are you saying you had 5 glasses of wine for $20, because even if they were small pours thats a pretty good deal?
  18. brr
    Its a doozy of a chat today!
  19. brr
    I'm surprised there hasn't been more reaction to this comment given that its a favored destination for Rockweillers? Is it true? If so, then for how long? Heres a quote from the comments in the DCist article about Rays "I didn't see any mention of it above but the Rosslyn Ray's is closing on March 26 for some time. I couldn't get any info as to why last night but I think it might have something to do with the other restaurant getting up to speed (this is from our waitress)."
  20. brr
    If you're looking for libations other than Guinness/Smithwicks etc O'Hara'sis a decent microbrewed in Ireland stout and is (or used to be) available at Harris Teeter
  21. brr
    I like the Big House Red - great everyday wine
  22. brr
    paging Cathal Armstrong! Um, not all Irish foods feature Guinness or whiskey, and corned beef and cabbage is an Irish-American creation.....no-one eats it in Ireland... You could always make a Shepherds Pie, although you already have an entree so maybe you don't need it. You could try and do something creative with black pudding. Wild Irish Smoked Salmon can't be beat.... You can't go wrong with a cheese plate....you could get one from Cheesetique or Whole Food usually has extra Irish cheeses in for the occasion.....Cashel or Crozier Blue, Boilie (the pic in my avatar and made by a cousin of mine), Ardrahan, Durrus, Gubeen, Coolea, Cooleeny, Carrigaline.....Milleens is the grandaddy of Irish artisinal cheeses but can be hard to get around here
  23. brr
    Clickety
  24. brr
    how often does Chef Richard change the menu at Citronelle? Is the Begula Pasta still available?
  25. brr
    I thought it was a interesting, well-written, funny article (and this is from someone who has yet to find a body part he doesn't like to eat). I did think the Eve criticism was a little off-base though. It seemed to be more about the experience than the food. When I eat at Eve or Maestro etc if I don't "stagger into the night nearly four hours after my reservation time", and am not served "with a ceremoniousness more suited to the delivery of a papal bull" I'm kinda dissapointed to be honest - meals like these are special events (at least for me) and I like the theatrics and the pacing of a 'blowout' meal.
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