darkstar965
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Everything posted by darkstar965
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Eating at Nationals Park
darkstar965 replied to Joe Riley's topic in Washington DC Restaurants and Dining
And, this just in on the new culinary attractions for 2015, which kicks off Monday with Max Scherzer fronting a half-strength lineup. "New concessions include "Throwin' Cheese" in section 130, which will feature "decadent" macaroni and cheese and grilled cheese sandwiches. Near Section 132 is Captain's Cove, a new spacious bar that will offer the signature drink, the "Squeeze Play." The Virginia Biscuit Company arrives in May in section 113, and offers homemade Virginia biscuit sandwiches, including ham, fried chicken and chicken fried steak biscuits. The South Capitol Sushi stand has been relocated to section 217. New menu items include Sam Adams Nats Anniversary IPA, Enzo's Pizza, Leilani Shave Ice, build-your-own meal at the Chef's Table in the Norfolk Southern Club and Korean barbecue steak tacos and chicken meatball banh mi at the Red Porch. Further, Chick-Fil-A has been added as a corporate sponsor. For every save recorded by the Nats this season, fans will receive a free Chick-Fil-A sandwich by showing their game ticket or season plan holder card." Lovely, eh? Aside from Max's, best bet remains the growing waterfront scene (anchored by Osteria Morini) nearby for pre or post game. -
Eating at Nationals Park
darkstar965 replied to Joe Riley's topic in Washington DC Restaurants and Dining
Tend to agree with this. Except the quality of food offered by many food trucks exceeds that on offer in the Park. Really just one exception which... ...Lydia nails above. :-) -
Gosh, was really hoping for Oliver or Fey. Hopefully this works out. Then again, no one ever replaced Seinfeld so...
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Totally agree, Porcupine. With espresso drinks, as long as the espresso and grind are of decent quality and not too old, the lion's share of the result is in the hands of the barista. This is, of course, different from brewed coffee altogether. But, with espresso and espresso drinks (cappuccinos, lattes, cortados, etc.), quality will (and does) vary dependent on the maker.
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Yes. Quite literally like it just premiered...last week. The Gretzky cameo made that promo. Great stuff from back when Nike was a bit more ahead of the curve and UnderArmour but a forming idea.
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Agree it's a pretty unlikely scenario. Imagine Boz wrote it because...well...he believes it. It'd be a pragmatic resolution however unlikely.
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Thanks for the linked article, KN. Interesting reading. Unless I missed it though, not sure Dowd was "about to prove that Rose bet against his team." The quoted language is about insufficient evidence to draw that conclusion, attributed to Dowd. Whatever decision Manfred makes probably won't turn on that anyway since, either way, Rose clearly violated the rule. The option to admit to Cooperstown but deny reinstatement to the game in all other ways makes the most sense to me. More or less Boswell's idea. None of this has anything to do with what he achieved as a player. His statistics stand. The all-time hits leader should have a plaque in Cooperstown imho. Simply because the hall is about recognizing the game's best players. As flawed and unethical a rule violator as he was, he was and remains one of the game's best players. Different from steroid users where the cheating impacted the playing results.
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Aggie Chin: The "Amazing" Pastry/Dessert Chef. Just wanted to highlight the dessert part of your post, reedm. Aggie is great and, though lesser known than Chef Ruta and Keith since earlier in her career, is a fast-rising star.
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- Georgetown
- Rosewood Hotel
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Definitely read this thread above. We've detailed most every dish on the menu with good and well-supported opinions, pro and con, related to many of them. If you read those posts, you'll be the table expert for sure. Enjoy dinner and good to hear those bureaucrats are getting out a little.
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Maybe this kind of cod? There's a very famous dive spot off the NW coast of Australia where these guys congregate. Not endangered and very gregarious.
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Pseudo pasta alla gricia Salad with lemon/parm vinaigrette
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I was in yesterday but was thwarted as they're not currently selling pancetta or guanciale, which I needed for a dish we were making. Sounds like they won't be selling either for awhile but the salesperson who helped me wasn't entirely sure why or when. Still, all the sausages are now in frozen packages at left when you enter so made do with some of those and a thick slice of prosciutto di parma.
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. P and 28th. Just a couple of blocks from the main commercial strip on M. I was just in yesterday and bought some sausages from the case on the left when you enter. I think I saw boudin noir but not sure. http://www.donrockwell.com/index.php?/topic/10593-stachowski-market-and-deli-28th-and-p-street-in-georgetown-featuring-jamie-stachowskis-charcuterie/
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Bo knows the new guys. "Magee Enjoying Tryout With Red Sox" by Rick Weber on espn.go.com "Brandon Magee Gets Advice From Bo Jackson" by Mike Florio on profootballtalk.nbcsports.com
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Makes sense and, of course, he's the "decider in chief" so that has to be right. When I was in earlier this past week, seemed pretty clear MadCap is being phased out and La Colombe was in the house but guess on trial. Not sure what other roasters may be candidates but, really, won't matter as much so long as the roasts are decent if they don't fresh brew which they've never really done. Coffee isn't the strong point. The program there simply isn't to the level of the breads and pastry...and most other foods for that matter. Also not to the level of the city's better independent coffee houses but it's a bakery so probably can't and shouldn't expect that.
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I'll be rooting for ABK also. My views on Kentucky's place in history are more pragmatic and not reflective of personal preferences. I'll be more rooting for great games since fairly indifferent between MST, Wisconsin and Duke for different reasons. Any one of the three would be great in my book. On Izzo's record, he is now evidently the only coach ever to make the Final Four three times with a team seeded fifth or lower.
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This is interesting. I agree about inconsistency with restaurants but think that's because they're multivariate with different employees, many turning over rapidly, who all factor into a dining out experience. With restaurant food, if Chef X isn't there or a new sous is on the line, or ingredients are changed or cheapened, etc., etc. But a higher end bakery run by an exceptionally skilled baker stipulates consistent ingredients, equipment and technique. I've bought bread at BF and Leonora more than FB but have some experience with all three with the most at BF by a good margin. I think BF's baguettes and other breads very consistent. Same as they were at Marvelous Market and at BreadLine when Mark Furstenberg owned those years ago. He's obsessive about quality; has always been that way.
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Without getting too detailed, it's the brewing method. BreadFurst doesn't brew to order so no pourover, French press and the like. MadCap is a good roaster. So is La Colombe.
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True but not enough second half. This over with a minute left. Will be three #1s next weekend with Michigan State, the token "underdog," a #5. Too bad. Was kind of pulling for the Zags.
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BreadFurst (BF) produces a much wider range of breads than FreshBaguette. Aside from the baguettes, the levain and brioche are real standouts at BF. The investment in equipment and people at BF is also much greater. And, beyond bread, BF also offers a much greater range of artisan/specialty foods ranging from preserved fruits, pickled vegetables and fabulous honey to housemade ketchup, cheeses, charcuterie, prepared foods and an extensive pastry program helmed by the former pastry chef at the White House. Mark F, the owner (and current Beard Award nominee, for the second time), is also on site at BF most days, very different from Fresh Baguette, which is a more absentee owner. All that aside, I think the Fresh Baguette baguette is very good. But, for me it's a clear bronze medal with BF and Arlington's Leonora in the gold and silver positions, respectively. Will be interested to see which you like better. Clearly very fun "research"!
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Fantastic duel between Izzo and Pitino about to tip MST's way. Hopefully the Zags give Coach K at least an almost-as-good game.
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True he wasn't diagnosed as an alcoholic until later but the thing is the seeds were planted much earlier than diagnosis. Without getting into a tangential and extensive convo about alcoholism, Perry clearly struggled a ton to control his weight immediately on entry to the NFL, and likely prior. Simply can't assume he'd have "maintained his health" since that was the whole point. He could have been Canton-bound given the strength, speed and receptivity to coaching. He fell way short of that due to the off field struggles. Instead he was a tremendously loved "cultural phenomenon" who had some really memorable moments. He only stayed with the Bears as long as he did because Ditka protected him. Once Wannestedt took over, Perry was shipped to the Eagles and his career soon ended. We all loved him as fans. He was such a memorable player with seemingly huge heart and great smile. But, real lessons to be learned from what happened to him for younger, aspiring players.
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Pace and traffic-light dependent, it's a 5-10 minute walk from the Van Ness Metro stop (at Van Ness St) to BreadFurst, just south of Albemarle. Maybe, conservatively, an hour round trip time from Bethesda factoring in time waiting for and taking the train and time inside the shop, which has plenty of great distractions. :-)
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Everyone marches to the best of their own drummers but I've been able to meander back-and-forth between the pizza and other parts of the menu without too much trouble. Of course, the easy way is to share a pizza and another main or three depending on your group, like we did a few nights ago. I do think menu design is one of the secrets to Gibellina's success. People are the most important factor but, the menu isn't huge, fits on a single page but also offers real and interesting choice with the pizzas taking up only maybe 30% of the real estate on that page.
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Due to the hour and nature of the group, a full bottle wouldn't have worked for us last night but good to know that. I do wonder some if they'd actually see better wine profits by coming a bit more into line with the market on the glass pricing though. I'm not expert on wine pricing but I don't think I'd have noticed it as much (or at all) if glasses were 10-15% less.
