hm212

Fresh Grill opened this week on Fairmont Avenue in Bethesda. When I checked the menu it was another burger place, which would put three in three blocks on this side of Bethesda (Burger Joint, Fresh Grill and Wing Hub. The first thought is that there is no way this area will support another burger place, especially if it is mediocre. That is what it was mediocre and overpriced (I know that is shocking in Bethesda). A basic burger is 7.95 plus toppings extra buck or two. This week is 20% off for their opening week special (not advertised). I wanted to like it and it wasn't bad - Just not good either. I think salt would have gone a long way (maybe even made it good). Flavorless was the issue, I keep thinking. They are serving fresh fried potato chips and they were very crispy and fresh, but every bite I took was obviously missing something (I just kept thinking these would be great with some kosher salt and quality parmesan cheese). If you try this place, you need to remember to say medium rare, I was told everything is cooked medium well unless you ask for less. I asked for less and thought it still could have used about a minute or so less on the grill - This burger still needed a quality salt seasoning, The bun had nothing either. The counter help was very nice and really trying but needs some training and settle in time. Bottom Line - If they learn to add salt and keep up the quality they have some potential, but my thought while eating was that I would have enjoyed BGR more

I stopped at the Coal Fire Restaurant in the Kentlands for lunch today and was not impressed. We had a Margharita pizza and some pasta with red sauce. There was a small salad that came with the pasta. Again, not impressed. The Margharita pizza was ok, but the sauce was a little sweet and the crust was not in Mia's or Amy's catagory. I also thought they overdid the basil. The pasta was pricey for non fresh made (and it certainly didn't taste fresh made - they didn't claim it either so...). There was parmagane cheese on the tables in canisters like a pizzaria and they obviously were not fresh. The parmagane cheese on our table was caked in like it had been sitting there for months. Then we noticed there was a lot of mold on the cheese. The parmagne cheese at the table to the right of us was also caked in and moldy. For a restaurant that has only been open a week this does not make sense. We noticed the mold after we had put it on the pasta, so we called the manager over. The manager apologized said he would take care of it and sent the waiter back over to apologize and see if we wanted anything else. We were disgusted at that point and declind another menu item. They did take the pasta off the bill (we didn't eat it) which was the right thing for them to do but the manager disappeared after that. This restaurant will not be on my return to list.

Talk about the marketing machine - $200 a year for cooking video clips

I really like this concept, many options here including corporations pre-buying for sales and clients. This could catch on for a niche market.

8 out of 10 - I mixed up Carl's and Jack in the Box

I have really been disappointed in this season too, The first week was supposed to be "First date food" - and I was really excited to watch that and was looking for an interesting idea to cook something for a friend. Not one drop of inspiration came from this show! This week - Grilled Cheese. I LOVE GRILLED CHEESE, but nothing on here made my mouth water and call me that I had to try it. Maybe just some disappointing editing, but they really need to kick it up a notch.

To Rocks... To the friends I have made over the years... Thanks for both the memories we have and the memories that have yet to be made... Happy Anniversary

I was at York Tropical Ice Cream last night and they said in about two months they would have jackruit ice cream. I have never had jackfruit before, is it similar to mango or papaya?

I know they will be open tomorrow, but do you think they can pull it all together to start dim sum lunch on Sunday or is waiting until next weekend a better bet?

Don't forget about Rock Bottom in Bethesda, especially if it is beer you are looking for. Rock Bottom probably is stretching the limit of 5 blocks, block not more than six or seven from the Metro. http://www.rockbottom.com/bethesda

Count me in for next Thursday (3/25). Thanks.

Didn't you get the email about the special Don Rockwell dinner that they are making for us... (oops was that a secret?)

This sucks, my office is around the corner and I loved walking out there on Tuesday afternoon for a snack.

Free cone day is early this year. Tuesday March 23rd http://www.benjerry.com/scoop-shops/feature/free-cone-day/

I am looking forward to this tonight I will probably not get the wine flight, but am really looking forward to having a drink tonight

I will chime in on the group think and agree about the noise level. The other issue is that they will not take reservations, and I am just not going to wait an hour for a table which is why I won't go there on a weekend.

I just recently did babybacks very similar and they were very good, I did a 250F for about 2.5 hours. I do think that dropping the heat to 200 for longer time might even be better. I am now thinking ribs this weekend

Anything would be better than that stupid "Worst cooks in America" that was on recently. I did get to meet one of their contestants recently and she was very nice, but a really stupid show with no cooking tips picked up.

Definitely not cool - not fixing an honest mistake. If they had undercharged something and it was pointed out I am sure they would have adjusted the bill. You should definitely name the restaurant that didn't play fair

Killed the challah bread leftovers and made French Toast topped with quick strawberry sauce and chocolate chips. I used the last 1/2 pint of cream and whipped it for a whip cream topping on top.

I was supposed to bring ribs to a super bowl party tonight, but had to bail for too much ice. Cooked two racks of baby backs - cooked perfectly in the oven (250 degrees for two hours in foil and thn 15 minutes uncovered at 500 to crust.Rub had a great mix of sweet and spice, a pinch of kick (from the chipotle in the rub), the balance was perfect. Split a rack with my next door neighbor and have one rack left in fridge. Any ideas for reheating these tomorrow or tuesday without killing them. My daughter wants to come over and get "her share"?

I missed the first one and heard it was incredible. Definitely in for this one. Thanks for putting this together.

Think I just overcooked some chicken - Guess if no one eats it tonight, chicken salad for lunch this week.

I would not call this a Marketing scheme, more of nice to know information. I don't think anyone is going to pick an appetizer because it is the donation special. This is just something nice to know that the owner of a restaurant that I enjoy going to is making a nice donation. As to the marketing of donations, this is not any different than a charity advertising for donations or the advertising to donate cars. The advertising cost a lot of money, The charity gets a donation after all car pickup and sale expenses. Fund Raisers are very expensive to put on. If you don't have major sponsors, the actual amount that goes to the charities are much less than you would expect. When a restaurant is running a night for the school - 10% of all sales tonight go the local PTA, I will sometimes go but more of a we have to eat anyway and maybe we will run into some friends. Not specifically because of the donation, but that is nice plus for the schools. Let's not take something nice, and turn it into something it is not.

If you read the violations they were cited for documentation issues only and are now back in operation. http://washington.bizjournals.com/washington/stories/2010/01/11/daily53.html