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darkstar965

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Everything posted by darkstar965

  1. darkstar965
    When it comes to futbol (aka soccer), I'm much more an international fan riveted to the quadrennial World Cup than anything else. I'm also among the still painfully small number of people who pay attention to the women's game. And, also like Barca. Fairly indifferent to and ignorant of MLS except for those players who also play for their national teams. So, when some friends basically goaded me into my first MLS game in maybe 7 or 8 years tonight, I agreed and then ignored my instincts to bail at the last minute when the freezing temps became apparent as likely for game time in the dilapidated RFK. United pulled out a 1-0 win against LA after 87 minutes of pretty sloppy play by both sides. I wasn't up for dinner at the stadium so, though we missed the only goal heading to our car (that's why it was scored) all was well once we landed a table at Beucherts for a late dinner. I like it much better for dinner than brunch. Oysters, burgers and the oxtail cavateli really hit the spot. It does feel expensive (a few glasses of wine boosted our bill higher than anticipated) but very good food on an unseasonably frigid night.
  2. darkstar965
    Wow! This has been on my list for a month or two but hadn't made it yet. Should have tonight but plans got mixed up and we ended up at Beucherts instead (see that thread). Was this the unicorn-like "off day" or is this place in decline already?
  3. darkstar965
    Any good food trucks out front? They've been a weekend attraction the first couple of weekends, Very cool you made it down!
  4. darkstar965
    As a Nats fan since their arrival here in 2005, I was reminded today that there's always mire you can learn; of course about anything but talking local baseball here. I never before knew that Tom Brady could have been a Nat. Yes, That Tom Brady. Drafted in MLB's 18th round in1995 as a catcher...by the Expos.
  5. darkstar965
    Have to react to the Fridge mention though seems a bit tangential also (a fun one). He was one of the first 300 pounders but I'd have to disagree he'd be "an above average NFL lineman today." William Perry was an alcoholic who struggled tremendously every offseason to control his weight, even risking his life with unaddressed ailments later. The same profile as a lineman today would be lucky to even make it to a second season. The game moves too much faster and the size less a novelty. A better debate would be whether the much higher demands of the game might have driven better off season habits and a healthier career and retirement. Maybe. Agree on Kentucky as already posted upthread but realize I should clarify my own view. Obviously can't argue that this year's Kentucky squad is the greatest of all time period. That's Wooden's UCLA due to the endurance over multiple seasons. My argument is that, if they run the table (and tonight's nail biter with The Irish was as close as it gets!), it will have been the greatest season of all time or the team that had the greatest season if all time. Or, could also call them the greatest team of all time using a single season to measure. Maybe this is what DaveO meant upthread with the two articles; not sure. Wisconsin/Kentucky will be another good game. Likewise the two tomorrow to set the Final Four.
  6. darkstar965
    No doubt. I'd think the conclusion that this 2015 Kentucky squad is the best relative to its current competition pretty uncontroversial. Virtually all the stats, win/loss record chief among them, make that very tough to argue. It's the All-Time debate that will rage for quite some time and be the most fun in pubs across the land, especially assuming they roll to a title. Of course, if the Irish, Blue Devils or whomever knock them off, that'll change everything. But I think it pretty unlikely.
  7. darkstar965
    Rallied with some friends at BreadFurst late morning today and it was as packed as I've ever seen it. For reference and credibility, this was maybe my 50th visit or more? 60th? Not sure. Chocolate croissant, bagels, a sandwich, coffees, cappuccinos....all pretty fab though the traffic flow was as chaotic as ever and seating tough to come by...but we managed and had a lovely time there. Friends of sophisticated palettes and a couple based in San Francisco, where this wouldn't be quite as unusual (though close). For those who care about coffee details, be advised that BreadFurst is now in the process of phasing out MadCap as their supplier in favor of La Colombe. Both are fine out-of-town roasters. MadCap HQed in Michigan and La Colombe in Philadelphia though the latter has its own shop next door to RJ Cooper at Rogue24. I'm really pulling for the kind of crowd we saw today to take root during the week as well. Really pulling for this third time to really be the charm for Mark Furstenberg and all the locals and other enthusiastic customers. Pulling for BreadFurst to endure.
  8. darkstar965
    So, back on topic with the tourney still underway and referencing back to our discussion upthread about Calipari's Wildcats and their place in collegiate hoops history. Since we last discussed this, a very strong West Virginia team faced the hometown, and very talented Terrapins of College Park. WV plays a very aggressive defensive game and basically manhandled Maryland, earning the right to face Kentucky in the Sweet 16. Those following the tourney know what happened. A historic dismantling with final score 78-39 Kentucky. The game was effectively over in the 1st quarter. A sweet 16 game! A 5-seed versus the 1-seed! No first round 1 over a 16 here. I won't source this since I'm not sure where it originated and has appeared on many website. Mind boggling and may make many reconsider the early positions taken about Kentucky. If you still don't think Kentucky worthy of inclusion in a "best ever" conversation, it's fairly factual that this game was, indeed, historic. And, Kentucky now marches on to face Notre Dame. Only the 5th time since 2000 that one team is a double-digit favorite in an Elite-8 matchup as Kentucky is according to the odds makers. Eegads--I'll be watching with one eye shut tonight after recording it! * For accuracy, I pasted the above list verbatim from an Alabama site here.
  9. darkstar965
    I've used this method also; of stuffing an herb butter between the skin and bird. I think originally inspired by a recipe on Food52. This and brining are probably my two favorite methods for roasting a whole chicken. I've never used both for the same bird though and now wondering if that might get me to 80 or 85% of the Frank Ruta chicken, accepting it as an impossibility of every getting higher than that. Do you or others have any experience brining and herb-butter stuffing? If so, is it worthwhile or overkill?
  10. darkstar965
    Just a couple of additional details on this, as we considered booking it but may wait until they begin their next venture. What an interesting and seriously compelling menu, btw! Online booking is available here. The site and e-commerce engine is a bit off kilter depending on the browser but it does work and seats do seem still available. This grand finale dinner is priced at $250/pp with tax and gratuity included.
  11. darkstar965
    Indeed! My mistake, Marty. And, I know better. Thanks for the correction.
  12. darkstar965
    This is pretty funny. Love the diversity of the "stars." And, I know others (like Don) will key in on different lines but my favorite was: "This coffee is like...a bullfight!"
  13. darkstar965
    I've really enjoyed Ghibellina since the first time I visited just last year. Jonathan and his team are fabulously talented and welcoming. But it was only last night, after taking some friends visiting from out of town, that it crystallized for me how I think about this place with such great people and wonderful food. Simply said, they manage to do many things well (several quite paradoxical) and that's no small feat judging from so many other restaurants that seem overextended due to crazily extensive menus, aspirations beyond skill levels and other familiar challenges. Some examples of what I mean: - This is a very hot spot, on 14th, with waits, a bar scene and a persistent crowd into the late hours on many nights, including last night. But, once at a table, even surrounded by happy conversing people, it can actually feel like a family neighborhood spot. We were told to expect an hour's wait when we checked in but were seated in 40 minutes. I think exceeding a wait time expectation (seating faster than promised) is a newer best practice being used by some of the best no-res restaurants. Rose's does the same thing consistently. Our server, Amy, took great care of us. And, was great to see Carly, one of the Palena alums who runs the dining room. Though the menu and vibe on entry are clearly different, the feel having dinner here is reminiscent of the same from Cleveland Park; moreso than the Grill Room but not a totally fair, apples-to-apples comparison on the service and teams. - Chef Copeland and his kitchen team are putting out some sophisticated, but also very accessible, food. As examples here, the consomme with pillowy ravioli stuffed with sheep's milk cheese, was clearly the work of someone who learned to make it from the consomme master now at the Grill Room. My friend's 9-year-old boy just wanted pepperoni on his pizza. That we adults and he loved the fennel salami (finocchiona) used is perfectly exemplary of what Ghibellina does. 9yo never knew the difference but the adults surely did! The boy just thought it "the best pepperoni ever!" setting up a nice revelatory moment when he's older. - Ghibellina isn't a "pizza place." Rather, it's a wonderful restaurant that happens to make some of the city's very best pizzas. The 9-year-old didn't realize that but did get frustrated with his mom after she cut him off after he'd downed about double the amount of pizza she had! Luckily, they don't live in the DC area else it might become a problem requiring school counseling. :-) Happening bar and welcoming restaurant. Pizza and many more substantive dishes. Pizza both kids and adults can really both go ga-ga over. Hip and raucous 14th St eatery yet so very down to earth. Even the gelato last night, of course made in house, included a scoop of flor di latte the 9-year-old inhaled, along with a generous scoop of an almond (with almond brittle) that this big fan of Robb Duncan won't forget; likewise true for the 9-year-old's mom. Jonathan, does Noel do all your desserts, including the gelato?
  14. darkstar965
    This is something we don't really do at home...cakes. But yours looks pretty awesome and like the work of someone who knows what he's doing. In a fairly non sequitur way, it reminds me of the fabulous almond/almond brittle gelato by Jonathan Copeland some friends and I enjoyed last night. To torch or not to torch? That has really been The Question all along as Shakespeare must have known.
  15. darkstar965
    It's one (incredible) thing to be so on top of all the new restaurant openings since there are so many with the city booming and the news comes from a large number of websites, blogs and other sources. But, wow, cheeze, you also let us know about the cool food movies opening too! I'm still trying to track down "The Search for General Tso", which looked funny from its trailer. With Jerry Stiller and even a Larry King cameo in this one, there should be some humor here too but under the cloud of "the disappearing deli." Thank you, cheezepowder!
  16. darkstar965
    For those out at restaurants even semi-regularly, it's hard (and unnecessary) to post here about all meals out. Don't want to repeat something already posted, etc. But, those issues aside, there sometimes are posts I do intend to make but then can't or don't get to it soon enough. With too much time lag, the specific dish recollections fade.Such is my lot with a meal we had at Seki maybe three months ago. We took some friends not very familiar with Japanese cuisine to thank them for help they'd given us. The pork belly skewers and spinach dishes Tweaked had, we had also. Beyond that and a few sushi courses that were absolutely fantastic, I can't remember the specifics. That said, I'll sleep better now having made this post just to share that: - Cizuka took care of us so hospitably and expertly, the memory of that remains vivid - The food was outstanding; virtually every course of the tasting menu Cizuka suggested - The value was eyebrow raising. Can't remember what we paid but, for what we had, it seemed unfair to the restaurant. We don't get here often enough. It's a truly wonderful and incredibly special place. Our friends, not at all prone to hyperbole, raved about it and that's no exaggeration. We've been maybe 10-12 times over the few (or several?) years they've been open but that December dinner was the most recent. If you've never been, go. If it's been a long time, go back. If you get lucky enough to have Cizuka as your server, trust in her fully and let her guide you. Be forewarned if you don't know her and don't ask, she probably won't even tell you she is an owner just taking care of your table. That is all. And, thank you Cizuka! You, your father and your Izakaya are awesome!
  17. darkstar965
    Fortified some leftover, meatless (but kimchee-ified) hash with browned cubes of baked ham. Topped with poached eggs and a little hot sauce. A simple salad just with bibb lettuce, red onion, cherry tomatoes and a lemon reggiano vinaigrette. Good for a rainy, cool night. Oh, and chocolate milkshakes for dessert.
  18. darkstar965
    Palena had great service over the years. Friendly, professional and memorable. Anyone remember servers like Courtney, who left to go home to Mississippi or Louisiana maybe 5 years before the restaurant closed? Incredibly nice. Or how about Ben, also maybe from 6 or 7 years ago? Think he went to a downtown eating club of some kind. He was the best kind of character; we always learned sonething and felt we were in the best of hands. And, of course, Kelli (now oval room) has to be as wonderful a FOH GM as any in the city. So many more I'm forgetting. Before the expansion especially, it was such a special culture and team to complement the wonderful food.
  19. darkstar965
    This reminds me of a similar video, shot in Syria, of a bakery working with such speed and determination in the most difficult of conditions. Think someone (maybe me) posted it here somewhere but couldn't find it in a quick search. Fairly gripping and awe inspiring.
  20. darkstar965
    I think location is very important; just not definitive. Places in "bad" or odd locations can make it but the bar for them is probably higher and I'd guess the failure rate is too. Totally agree with Kev29 as a matter of principle and such examples (outliers?) do exist. The on-the-ground reality just seems more challenging than that.
  21. darkstar965
    You seem a bit torn about this? :-)
  22. darkstar965
    Scratch that. It already has been covered. On his wiki page and here, among other spots.
  23. darkstar965
    In my humblest of opinions, you should ring TK or a trusted friend at WaPO with this asap. Agree it's A Story. No reason you shouldn't get a mention in any article written. Fascinating stuff to be sure.
  24. darkstar965
    Wow, that is jaw-dropping. Are you sure it's the same person?
  25. darkstar965
    Totally agree, MC. That said, the second level issue is really around determining intent. Burning a pen does happen all the time for innocent reasons thus could be a devious way to affect a subsequent day's game outcome. That said, I've never believed Rose betted against his team. Hugely irresponsible and bad judgments but he was a player that always wanted to win. That obsession made for the easy but tragic rationalization that just betting on them to win was okay.
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