baczkowski

Mark, which ones did you pick? I'm very wine ignorant and the last Gruner Veltliner I had was a bottle I got at Chevy Chase Liquors on their recommendation for pairing with my home-cooked Thai food and it was just too damn sweet. I do know barely enough to realize that the sweetness is meant to cut the heat (thank you The Splendid Table), but this was too much like juice with a little alcohol. Sorry, can't remember the producer. I really just want to know what you chose anyway Pax, Brian

I'd also bet that Hoffman's in Westminster fits the bill since they claim that their recipes haven't changed since 1947. Notice that Hoffman's is different than JJ Hoffman's which is based in Finksburg and carried by CS Pizza. Honestly, I'm not super knowlegeable about either b/c ice cream and particularly milk shakes fall into the small group of items that I absolutely love but also fuck my GI system up. Yes, TMI, but payback's a bitch for making me want something that I can't have. Damn this thread. Pax, Brian

I should have written this earlier, but Friday December 30 my wife and I had planned to return to Fiola for a much less expensive meal at lunch only to be greeted by police tape closing off the whole block as they investigated a suspicious package. We could see The Source about a block away but I was reluctant because my only previous visit was a pretty expensive lunch that we were hoping to avoid. Since the police told us we had at least a half hour before they expected the area to be clear, we went walked down to explore the Source. The hostess confirmed that they did have a 3 course prix fixe lunch special for $30 and handed us a menu. It looked good enough to stay, so we said we were interested and she asked us if we wanted to sit downstairs or upstairs in the main dining room (which definitely wasn't an option on my original lunch visit unless you wanted to pay full dinner prices). The room was sleek, the service was attentive, and the food looked beautiful. When our different dishes arrived and we had a chance to eat them, our assessment was quite positive: Superb ingredients, proper execution of doneness and seasoning, and clean, simple flavors that created tasty results. Thirty bucks for 3 satisfying courses in a chic environment was certainly a deal. Despite all of these positives, I have to say that I wasn't overly impressed. We ordered 5 out of the possible 6 courses (we both got the chocolate chip cookies and left 6 to eat later) but only one would I say was extraordinary: The 5 onion soup. That had both depth and refinement with several nuances of flavor in every bite. My "American Kobe Style" hamburger, my wife's Hong Kong Style rockfish (normally salmon on the menu), and the cookies were excellent. The waiter-recommended pork dumplings and the fries accompanying the burger were merely good. But other than that soup, nothing hit me as, "Wow! This place is one of the top 5 places in DC!" I had distinctly remembered that a year ago the Washingtonian had ranked it the 3rd best restaurant. My wife and I had just read their new issue and were racking our brains to see if it had made the top ten again. When we got home, we confirmed that it hadn't. Did something change here? Was this kitchen do something more special a year ago? My first thought was, "Maybe these are specials meant to lure in the cheap, unadventurous tourists." But other than the rockfish substitution for the salmon, these are all regular menu items. Those dishes still could be considered the safest, most pedestrian dishes on the menu, but it made me wonder if any other dish is as sophisticated as that onion soup. If not, I think it's impossible to justify the normal lunch and dinner menu prices. Lunch portion of "Thai Style" Drunken Noodles for (I believe) $24? My gut--and, honestly, that's all I'm relying on here b/c I didn't see or taste the dish--tells me that I'm not only going to get twice as much at a Nava Thai or even Sala Thai for half the price, but I'm also going to get a dish with more "depth." If I'm shelling out close to $100 a person (which I think is easy to do for dinner at the Source), I want to frequently be shaking my head, "How did they DO that?" Is this a "problem" for the modern cuisine of the Source? Or is this a problem with any "fusion" cuisine: In the attempt to merge two or more styles, do you rob each of the "soul" that makes the dish so good that you want to see if you can make it better or at least "new"? Or is it both? I remember Rocks having issues with Rasika lacking "soul." I personally didn't agree. But outside of that great soup and some pretty good cookies, The Source didn't show me much soul. If I'm going to venture back to journey beyond the well-valued lunch deal, someone has to explain to me first that it's going to be worth it. Pax, Brian

We also rolled in with our Groupon in hand and had my first negative experience with Tackle Box (one previous visit to CP and probably 5+ in Georgetown). My wife's clam chowder was decent (though she thought it was very salty and not as good as Freddy's) and the fish tacos were tasty, but my trout was overseasoned, the fries were clearly frozen Sysco thick cut fries, and the side of macaroni and cheese was either straight from the Kraft box or they borrowed that contraption used in the Simpsons to deconstruct the Flaming Moe. Though it was included in my Maine Meal, the thought of paying $5 for a full side of that glop would be pretty infuriating. One thing I'll give them credit for is that the server and manager came around multiple times each to check on us. One time I asked the manager when they had changed their fry recipe and he said it was about a month or so ago. I told him the previous fries were better. He responded honestly, "Much better." He said in January they were going to retool the whole menu, simplify dramatically, and try to get back to the basics of the original vision. He expected the fries and other things to improve then. I appreciated the honesty, but this place will turn people off until that time. The Groupon is still a decent deal for a budget-conscious family, but if it was someone's first time eating there I can see why they wouldn't return. I'll be back after January with fingers crossed. Pax, Brian

you are absolutely right! I remember you saying to your husband, "This Is the only calamari I've ever liked." thanks for letting yous snoop at your food as it came out. Pax, Brian

We went to Fiola Saturday night and also had a wonderful meal with the ricotta cheese donuts being the highlight along with my wife's chatham cod dish. Really, this place has amazing ingredients with beautiful execution and gracious and patient service. We thoroughly enjoyed our meal and would love to be able to afford to go back some day, but unless these talks of federal tax reform start to include restaurant flexible spending accounts, it's not going to happen. But unlike Porcupine, we consciously went the non-budget route b/c it was my birthday, and we racked up a bill of $260 for two ($170 for 2 four-course tastings + $30 for 2 alcoholic and 2 non-alcoholic drinks + $20 taxes + $40 for tip). That's a pretty significant tab for two and might be why some of the small misses are magnified in my memory to the point that I didn't come close to my "best dining experience of my life" dinner at Maestro (though, honestly, I knew it wouldn't b/c I knew Fiola is meant to be a very different restaurant). The 2 small misses: 1) a room temperature egg on a slightly chilled steak tartare that did not miss an iota on flavor but did not reach it's full potential b/c those two components both felt cooler than I expected them to be, and 2) a couple of small bones in my first bite of mullet (which the server had described as an annoying fish to remove all the bones) though none after that. I didn't mention either to our server b/c 1) he had been very helpful and patient with us as we vascilated on our orders, 2) the tartar temperature thing really felt like a personal preference but maybe my real hangup was that I was hoping to replicate the satisfaction that I had had with Trabocchi's steak tartar and carpaccio dish at Fiamma, which is one of my all-time favorite dishes, and 3) the bones were nonlethal and tiny, only in one bite, and it was my last course before a shared dessert and I wouldn't have wanted to eat a replacement. My sense, though, was that they would have made it right had I said something, which is important to me. I say that with confidence b/c during the night they did make two things right for me that originally weren't. The first was that we were originally seated up against the wall in the front of the restaurant within the bar. Having longingly noticed the more "special occassion" atmosphere of the main dining room off in the distance, I was immediately uneasy when we reached our table. I knew I wasn't going to be happy there. So after the hostess showed us to our seat, I never sat down, talked it over quickly with my wife, and then reapproached the hostess stand and inquired about being seated in the main dining room. We had a short conversation about the dining areas, but to Maria Trabocchi's credit, she was the one who jumped in and said they would make the switch. It meant a lot to me. Honestly, I doubt that I would have had a positive experience if I hadn't spoken up, and that was a lesson more to me than it should be for the restaurant. The other area where they made it right was when our waiter brought two substitutions for their scallop crudo--even though I had ordered the steak tartar for my first course, not the scallop crudo. After the waiter left, my wife was the one who picked up that the waiter must have thought we both ordered the scallop: Why else would he have given us both the sashimi? Figuring maybe it was a kind gesture to over-apologize for the switch, I wasn't convinced, so I flagged him down just in case, explained what she thought had happened, watched him go palid, heard him say that he would fix it immediately, and within 3 minutes I was enjoying my steak tartar after a delicous sashimi starter--gratis. He apologized at least 3 times after that, but I told him that I hoped he made more delicious mistakes. Though we went the splurge route, I think Porcupine is right though: if you plan wisely before ordering, you can make some economical decisions that expose you to top-of-the-line ingredients and cooking that leaves you with a strong feeling of value. That's what I expect our next meal at Fiola will be. Pax, Brian

Do you think the menu was more in-line with the previous approach of New Heights, one of Tanaka's previous stops (Cork, Cityzen, or Citronelle), or something different entirely that you would compare it to? Based on your brief write-up, it sounds like it probably stayed within the same identity/format of what New Heights has always been but I just wanted to check. Thanks. Pax, Brian

here's a helpful resource to consult: http://www.bostonmagazine.com/articles/the_50_best_restaurants_2011/page1

Any idea as to how and/or when Ron Tanaka plans to put his stamp on New Heights? I'm excited to have him in Northwest. Curious if things at New Heights will change much in format or cuisine considering Tanaka's small plates focus at Cork or his ultra-high-end experience at CityZen and Citronelle. My wife and I were at New Heights for the first time right before Logan Cox left (maybe within the week) and we had enjoyable experience in a nice, quiet setting. It was nothing revelatory but it was good execution. It was the type of place that I could recommend to my in-laws: Not too fufu, not outrageously expensive, no unpronounceable or unrecognizable main ingredients. Just a solid restaurant that really can be a steal if you use the 30% discount offered on Savored.com. If things are looking to stay pretty much the same with minor chef changes, I'd be happy to send my in-laws there. If things are going to get shuffled up a bit, then my wife will eagerly look forward to returning for a rare date night. Pax, Brian

I was here 2 weeks ago for my 2nd visit and I left still impressed with the flavors of the pizza. I got the Napoli this time and swapped the mozzarella with the smoked mozzarella. This time the whole pie was totally limp and I finally understood the crust criticisms others have pointed out, but it was also beautifully charred and I thought the flavor was there. One service thing that annoyed me was that they wouldn't let me put in an order to go in advance (once again I wandered in during their closed time during 3-4 PM even though the front door was open and there were several people working and transitioning to dinner) AND they said I couldn't call with an order when they reopened at 4 b/c they only take takeout orders in person at the bar. I persevered and came back at 4 mostly out of curiosity, but I have to say that not being able to put in a phone order is a deterrant to return on nights when I'm Mr. Mom and want to grab dinner early before leaving dowtown Bethesda to pick up the kids at daycare. Not taking an order when you're "closed", ok, I can understand that. But it would just be convenient to put in phone orders no matter what time you want takeout. Pax, Brian

They might have decided to stick with the Jettie's name for the location across from 2 Amy's b/c my wife told me she got a cupcake from that location and called it Jetties. The web site also calls it a Jetties location: 3708 Macomb St NW Washington, DC 20007. Not positive though. I look forward to trying the Bethesda location. Pax, Brian

I was here for the first time about 6 months ago as the "roosters" escaped the "hens" having a baby shower. I was surprised to learn they don't serve food. They had about 20 take out menus that you could order from, but other than the bags of chips clipped to the wall, they weren't cookin' nuthin. I said to bartender I was surprised a bar could be open in MoCo without serving food, and then quickly added that I guess they were grandfathered. The bartender does smirked and nodded at the Bethesda yuppie interloper. I think they had only 2 beers on tap, Bud and some other swill. Pax, Brian

We were at Palena on Wednesday and they still had the celery soda. But as a suprise night out with Nana and Papa babysitting our 20 month old and a 10 day old, nothing but alcohol was on my wife's and my minds. Pax, Brian

Only this morning did we decide to go out for dinner for our anniversary tonight and the one thing I'm craving is a soft shell crab dish (not a sandwich). So, if you know of a place with a decent atmosphere, please post here and I'll see if a last minute reservation can be made. Thanks. Pax, Brian

Is this promotion happening now at the new CP location? pax, Brian

For my second trip to Freddy's I suggested a group of colleagues meet there for happy hour, and everyone was pleased with the choice. Casual environment, good beer, and walkable from work are great happy hour qualities, but the addition of good food helped please everyone, too. We all shared food and this time I tried the spicy and unspicy calamari, with both orders properly fried with no chewiness. Remembering back to my first visit and DR post about the breading on the clams, I think this type of breading matches even (much?) better with the calamari. I also preferred the tangy zing of the spicy order and would love to share this order again with someone. I say "share" b/c the first time I loved the fried clams and couldn't think of not ordering but this time I got the steamers was bulled over by them and their broth. Fan-fucking-tastic. It seems like hyperbole to use a ten-cent word like "harmonious" to describe such a simple preparation in such a casual joint, but that's exactly what sprang to mind as I tasted the fresh lemon juice and tons of boiled garlic in the natural broth of the clams. Gluttonously I also dipped the clams in the side of butter b/c, well, why not? I'm having a Pavlovian response just typing this description. If you like whole-belly clams, you should love this dish. I feel as though I'm gonna have to get clams when I come here. Couple other testimonials: On my way in I saw a friend who's married to one of our former colleagues. He just finished eating and said he loved his lobster roll. I asked him if he thought it was too small (as I and some others have observed). He said ironically he had just been in Ipswich last week and tried a famous seafood shack there. He said Freddy's won hands down b/c even though the Ipswich place was much more packed with meat and cost more for $20, Freddy's was entirely fresh and properly cooked lobster meat. He said the Ipswich roll had fresh chunks but it also clearly had processed lobster meat mixed in so it wasn't much of a benefit to have more and pay more in his eyes. A colleague who lives within walking distance of Freddy's said she had no clue it even existed and was excited to have fried clams. She just wrote this on my Facebook wall: "So Ben and I went back to Freddie's for lunch. He had the Fish and Chips and I had the Lobster roll (with mayo) - so far we haven't been disappointed!" Clearly Freddy's can and is filling a community need here. Pax, Brian Note: Normally I never introduce myself as someone who posts on DR even when a chef or owner asks that I say hi (I just don't feel comfortable about it for multiple obvious reasons), but this time I did b/c I thought Freddy's would be a good semi-regular happy hour option for us. Thank you Chris (and Jeff) for making us feel at home. But I can see how some readers may take my positive experience with a grain of salt b/c I did mention I'm a DR member.

THIS is what I was talking about. Pax, Brian

Hmmm, I couldn't disagree more. I was there last week around 4:30 with my son and I thought the flavor of the crust and the ingredients were not just good but great. I was slightly concerned when the Salsiccie E Friarelli pizza arrived b/c i didn't realize it was a white pizza, but my first bite was a "Wow" moment. I loved the flavor combination of the rapini, cheese, and fennel sausage. The crust was pretty well charred but, if I was being picky, it could have been done a slight bit more (literally seconds in that oven). I was in the restaurant with basically 3 other people so I got my pie very quickly. The first slice was crisp from tip to crust but it did get much droopier after sitting for a bit. Overall, I loved the pie. I also got the Affettati Misti b/c I love cold cuts and this was decidely mediocre so I won't spend $13 on it again, but it did have a decent assortment and I liked the grilled vegetable idea though I did add salt to them since I usually ate them solo and not with the salty meats. Service was gracious as they all appropriately fawned over my adorable son. The interior also is quite attractive as others noted. My biggest concern about this place was parking but I forgot about the metered lot directly across the street from it. I hope they stay consistently good b/c I did like this pie more than my many positive pizzas at Mia's. Pax, Brian

I stopped by this afternoon for an early dinner to try some of the tempting things I had been reading about. I got my food as a take out order but I tried to eat some of my food in my car because I knew ol_ironstomach was surely as right as he always is when it comes to the inevitable sogginess of the fried foods in those insulating styrofoam containers. My overall of takeaway from this one meal was pretty positive, but I feel a little more reserved in praise than some of the other reports. My clear favorite was the whole belly clam roll. I'm a sucker for properly cooked clams, and these fried clams managed to raise the temperature of those slimy suckers to scalding hot while still keeping them liquidy/squirty/juicy. The strips are attached, too, and those didn't get too rubbery, either, and that's the greater challenge. The batter for me was just pretty good but not great. For me, it was certainly better than average, just not great enough to make this dish as transcendant as I was hoping for. But it did do the important job of preserving the clams. Though it's not a perfect dish or other-worldly, it's definitely damn good. Certainly good enough that it will be tough for me to not get the fried whole belly clams again. All the rolls come with a huge side of shoestring fries, which, being fried potatoes, are inherently tastier than most foods in the world even if the chef effs them up, so these were a welcome and generous accompaniment. Great fries? No. For a comparison, I'd put them a notch or two above Mussel Bar's fries, which are neither praise worthy nor embarrasments, so it puts Freddy's solidly in the middle of the pack. My wife wanted a cold lobster roll and I knew she would expect me to immediately take a bite, so I did and I liked what I tasted and concluded that it warrants future research. I'll go for the hot butter one, though, and I'll compare it to the heavenly Red Hook Lobster Truck Connecticut roll I had at the Landon Azalea Festival a few weeks ago that was overflowing with claw meat (my personal preference anyway). If memory serves me right, there was more meat in Red Hook's. The last item I ordered was the regular(online menu)/large (chalkboard menu) portion of the lobster stew. The previous descriptions of the broth and the amount of lobster are spot on, though I found my lobster meat to be fairly rubbery, which, if it's cooked and left in the pot seams inevitable, but it'd be better if it could be avoided. The $12 price I'm sure will be seen as steep by many people, but there is certainly a lot of lobster chunks, the broth is tasty, and, let's be honest, if that soup was served next door in Grapeseed, Jeff could charge $12 for a third of the serving that you get at Freddy's. I think that's a pretty important realization to keep at the forefront of one's mind, but I also think I'd be less forgiving of rubbery lobster meat. Lastly, the muffin that comes with the stew was not a success at a for me. This was the item that I ate last (about an hour later) but I did open it up to see what it was in my car. It looked undercooked, so I felt it and it was overly most. By the time I ate it, it was downright soggy, but I presume that wouldn't happen to someone dining in. It just wasn't close to the great blueberry muffins I've had twice now a few blocks away at Tout de Sweet. Now, I hate to end my description of my experience on such a negative item review after saying in my opening that overall I had a positive experience, but I think it might be appropriate b/c I also l wanted a little bit more from Freddy's and I hope that it gets stronger when I come back over the next few weeks. It could have been ol_ironstomach's summoning the spirits of Bobby's Crabcakes, but I felt Bobby's was a better overall experience. Maybe that's not fair though, especially b/c Bobby's is shuttered and Freddy's I think will be successful. One thing I'd love for Freddy's to do though: steal Bobby's french fries. (a little more lighting inside wouldn't hurt, either). I'm going to be back with high hopes and an empty belly. Pax, Brian P.S. The bar area and outdoor seating will be great spaces and I also hope they'll have a happy hour (especially a teacher-friendly 3 PM start time) so I can sample some of those beers on tap.

Curious, did you folks (ol_ironstomach and darkstar) get the small or regular size portions of the stew? Trying to guage the size and value. I'm intrigued to stop in today. Pax, Brian

Now after having been to Craigie on Main and Hungry Mother, I can now confidently call the winner....me. Like Craigie on Main, Hungry Mother was fantastic. As we walked out the front door, my wife said, "I rarely leave a restaurant thinking I got more than I paid for." For $96 before tip, we enjoyed fried Chesapeake oysters ($14--very rich, very flavorful with remoulade on Texas toast; decent item to share), beef tongue ($5--my hesitant wife correctly said it tasted like brisket--a good thing), pan-fried trout ($25--usually offered as either trout or haddock, my wife originally ordered haddock but were later told that they ran out and was satisfied with the trout after pulling back the skin--which I ate in my bites), smoked pork tenderloin ($24--amazing*. The clear winner of the night and easily the best pork tenderloin I've ever had. Oh, that light smoky flavor!), a side of collard greens ($4--overcooked without being overcooked and nice a vinegary tang), a small order of chocolate chip and oatmeal cookies ($4--fine but lackluster compared to the rest), 2 draft beers, and one non-alcoholic mixed drink. While we were eating they also served us a side of cornbread because (we presume) of the fish change. Quite good but it was an afterthought as we dug into our entrees which both came with large portions of sides (mine was a mixture of collard greens, grits, and chow chow; can't remember my wife's anymore). We were stuffed and satiated. This is a place that starts with fresh, quality ingredients, treats them with respect and cooks them with heart. Highly recommended. To choose between Hungry Mother and Craigie on Main....well, they're both really different. Most importantly, though, they both are really successful at what they attempt to be. If it helps people make a choice, what we ordered at Craigie on Main felt lighter (of course I didn't have the pig's head) but Hungry Mother seemed slightly less expensive. But if you have the opportunity to avoid choices, go to both. Pax, Brian *I was torn between the catfish and the pork tenderloin, so I asked the bartender serving us which she'd recommend. She said the tenderloin. My response: "Really? What can you do to pork tenderloin that I can't do at home?" She said the tenderloin is very slightly smoked which makes it special. When my wife and I declared my entree the hit of the night, we told the bartender she was right. I do think a major reason for this dish's success is the meat's smoky flavor paired with the sweet, sour, tang, and mustard flavors sectioned within the bed of sides. Each bite made it seem like I was sampling two or three dishes. Great, great dish, though paired with different sides on the current online menu.

I met a friend for lunch today in Frederick and drove past the now-defunct TCP Cafe. They had written "R.I.P. TCP Cafe" with a drawing of a tombstone on the window, so it may not be resuscitated. I don't think I've been there since we moved to Bethesda back in 2007, but one of my final visits I remember the owner talking to a realtor who was scouting other locations for him b/c he said his real passion was in baking. I kind of bit my tongue b/c his pastries never looked that appealing to me (for which I felt the most guilt in my early raves that did not measure up to others' experiences in--I think--the Dining in Frederick thread: My Sin of Exclusion). What I did love about this place, though, were the huge and delicious servings of braised meat and beans and authentically friendly service. If Alfredo next follows his passion, he may not be playing to his strengths. So, if that scrawled message is true, then truely R.I.P. TCP Cafe. pax, Brian

I look forward to this every year: THAI NEW YEAR 2011 Thai Food, Thai Music & Dance, Thai Souvenirs All members and friends are welcome. Free admission Time: Sunday, April 17, 2011 from 9:00 a.m. to 3:00 p.m. Wat Thai Washington, D.C. 13440 Layhill Road, Silver Spring MD 20906 Link *By the way, is there any comparable type of festival/event (i.e. large, informal, welcoming, open to the public, etc.) around DC that offers similar access to authentic Indian food? Pax, Brian

Here's more info: http://www.fredericknewspost.com/sections/news/display.htm?storyid=119227 Oddly (shamefully????), I used to moonlight for the landlord of this building. Let's just say that this is not the restaurant owners' faults. Pax, Brian

I liked the macarons. I loved my blueberry muffin. It had a crunchy top from seemingly being brushed with butter before baking and then dusted with powdered sugar. The soft body contained all the small blueberries, which were an afterthought following that muffin top. If I keep coming back here, I'm going to develop a muffin top of my own. Pax, Brian