ulysses

Two things:1.Managers should never be that hard to track down. If they are then by all means post about it. If it wasn't such a big deal that someone couldn't take five minutes then(particularly in Proof which is not that big and generally completely staffed with managers and an owner), how could they take 20 minutes later to post about it? 2. You're absolutely right. No sucking up or settling scores....but what if all of the DR.com registered restaurant employees suddenly started posting their DR.com horror stories. It's all part of the dining experience right? "Thursday night Fred2000 came in and tipped 5%","last night wienereater75 was at the bar making out with someone. I don't think it was his wife.". Where does that fit in the dining experience? Ultimately the issue isn't about board/internet aesthetic, whether or not to post about negative experiences. It's about somebody being too passive aggresive to deal with their problems like an adult and let a manager know about the problem.

Go to the manager and let them know that you had a problem. Thats the way this should be handled, end of story. Imagine if your name flickered across any forum in that way, you'd be mortified. It's not right at all. SERVICE was bad, here are the reasons SERVICE was bad, my SERVER didn't do this. Not specific names. We've talked about this before and it pisses me off that we're talking about it again. Why on earth do people do this?

They're still pretty frickin' good.

I might be wrong, no, I can't, you're such a creep, how can you be sure?

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It's no cheeseburger in a can...

I can haz can cheezberger? Here's a review with pictures. "If you don't like the taste, you can just have sex with it." -Fixthemedia

This place was my intro to sushi. I used to live a few blocks away from there and hit it up about once a week. It comes off as sort of non-descript from the outside and even a little on the inside (they could have remodeled, I haven't been since '02); however the sushi still remains some of the best I've ever had. I remember eating something that they called "deep sea fish liver" and to this day I can't remember what kind of fish it came from.

this one's pretty rough but this one is a cake taker

For Lease sign on the windows.

When was the last time I used an original recipe?

It's technically not "in town" but has anyone ever had G&Ms crabcakes. This place reminded me of Hereford House in KC, goofy paintings on the walls, surly servers and soda served in red plastic coke cups. The crabcakes were pretty awesome though.

Freeman's at it again. Something about him doesn't set right with me; his ideas are good, it's just this creepy air about him.

already have one

Tuesday, February 5th: Live music Featuring The Johnny Artis Band playing New Orleans Blues, and a special Mardi Gras menu with crayfish gumbo, jambalaya, turtle soup & beignets. We will also be serving the classic cocktails of New Orleans, Hurricane’s, Cyclone’s and the Absinthe Suissesse taken from the Old Absinthe House on Bourbon Street. We will be giving away free Mardi Gras beads all night, so come to Central for our 1st Mardi Gras party and let the good times roll.

I talked with TC about it and he's working on getting it here. It seems more promising that the hangar one absinthe will be available sooner.

No doubt. It's anise flavored jet fuel. It hasn't hit DC yet. I know that two or three distributors in this area have bites on some different brands for the future.

That's right. And they actually ended up overfilling the void. The French live and die by pastis. Theres the "yard" and the old joke about the greatest job in France: the mailman because he stops at every house on his route to have a glass of pastis. I think the big difference in LUCID and Pastis is the foundation. Lucid seems to be missing the bulk of anise and Ceylon spices/roots that its pastis cousins have. I'll say it makes up for it in it's MikeTysonPunchOutiness.

I finally got my hands on a bottle of LUCID. I have to agree with ol'ironstomach: it's like pastis(it actually reminds me more of cassanis more than Ricard or Pernod) with a little....something sort of grappaish. I can't identify it; it's definitely something I don't care for. I've had two servings(1.5 oz) and I'm not sure I'll keep drinking. It's hit me pretty hard already.

December, 2003: I had a case of food-borne illness that knocked me out for about 5 days(I think Fish and chips in an irish bar, not sure though). My recovery was ginger-ale and chicken broth. On day 6 my girlfriend called and asked to meet me at a restaurant for a late night dinner. I met her and her friends and my first solid food in six days was a tomato fritter. Relapse. I came into Palena the next afternoon and told Chef about the night before and the havoc that the fritters had wrought. He said "That's what you get for eating tomatoes in December.".

I've heard some rumblings about this for a little while now and I'm still not sure whether or not they're just rumblings; so I'm sort of obligated not to let the cat out of the bag on this one: In the next 90 days(maybe)two forces will join(probably) and produce/sell some of the best(definitely)charcuterie D.C. has to offer.

there's actually two absinthe products with legal levels of thujone(less than 10mg/liter) already available in the US market. They are distilled using grand wormwood; I have yet to try either brand so I cannot attest to their quality. LUCID is distilled in France at the combier distillery(see below, ol ironstomach was right. I originally put that lucid was part of the jade line, I was misinformed), created by Ted Breaux(a native of New Orleans) a former Absinthe enthusiast/collector. It's already available in several bars/restaurants in NYC and a few in Chicago. The other is Kubler from Switzerland, it was the first legally available in the states because the company negotiated a deal with US customs.

A maple simple syrup made with cinnamon and clove, Fee bros. orange bitters and brandied cherries. When made with lower proof bourbons: entry-level cocktail, Made with Willet 6yr : well... this is what it does.

I've literally had 75 five times in the last six days. There's just something so complex about their broth, it's as if I can actually see anise stars in my head when I eat it. I'll sneak across town for some more tomorrow if I have time.

Awesome! I don't know if this is permanent or not, I just won't ask too many questions. I loaned my copy to a line cook friend of mine and he moved to Turkey.