darkstar965

Both Harrison twins (Kentucky), magnanimous sophomores that they've been, will declare for the NBA draft. Shock of shocks. Calipari no doubt already working the phones for their replacements.

Where did I dine?

Given I'm at best a guard versus power forward in this game, I'll just go for an assist and ask a question.

Octopus with a sweet potato purée and avocado?

These are awesome ideas so far---thank you!

Weezy, A la Lucia is the Old Town option whose named escaped me in the original post. It could work but maybe not quite special occasiony enough. Not sure. And I'm not familiar with Landini so will look that up.

Pat, that you think Trattoria Alberto "okay for comfort food" is enough for me to rule it out. No comment on the Boehner fave since I don't do politics here. :-). Pasta Plus is possible but, I can't recall much about it despite (I think?) having been there once. Hmmm.

Gadarene, Obelisk is a very interesting idea I hadn't considered. It's smallness and great food make it appealing. It feels like a different, more intimate and thus special-occasion type spot inside. But, it has been at least 5 or 6 years since I was last there. Know I enjoyed it but don't they have a very limited menu each night? I wonder if I could call ahead and request a specific dish like a veal chop?

Don, I guess "old world" (or at least not experimental or innovative and with some red sauce options so things my Uncle would recognize) rather than "red sauce" is the goal. I also don't know Villa Mozart, Bonaroti or Sergio. Is one of those more formal or special occasiony in terms of the venue and service? Definitely not Pasta Mia. My uncle is reasonably fit but would get uber frustrated waiting in any line. Also too pasta centric.

DaveO, il pizzico could work, maybe as my backup plan. My questions here would be whether the quality has held over recent years? Haven't been in maybe four or five. Some worry it'd be too noisy or chaotic inside. My uncle's hearing is still pretty good but that could be an issue. Not sure if that would also be a concern with Pasta Plus.

Lion, don't know aggio but will click that link as soon as I post this.

The Hersch, why am I not surprised you'd suggest La Perla? :-). For this, no, but you and I need to meet for lunch there one day. It's the only way to settle this once and for all!

Dinoue, Al Dente might also be too busy, chaotic, bad service but, the call ahead suggestion might make it a good backup.

Thanks again, everyone. Really appreciate your help with this as I'm feeling some real pressure not to mess this up and am challenged some by needing a place that I might not frequent myself. Probably clearer now that good or better service and a more adult/quieter dining room are important but has to also have at least excellent, if not life-changing, food. No life changing options like Chef Vola's or another JoeH spot which I believe is on or near Anna Maria Island (or N/NW of there) in Florida.

Joel,

Two questions; one fun and one more tactical.

First, the tactical one. Following up on your grinder answer, I like your guidance to not go for lowest price on this. Precision matters and, because most get such a daily workout, durability is important. Cheap now is expensive over time. I'm wondering about the Baratza's though. No doubt here that they are great and good values but I notice, in better independent shops all around the US, that Mazzer is by far the most common for commercial grinders and they have home versions as well. Any thoughts on those? Did you consider them before going with Baratzas for Qualia?

And, the fun one. I won't show my cards despite having been there but what did you think of Victrola, one of the better known shops in a city full of them. I'd love to get your view of the newly-opened Starbucks specialty "Reserve" facility they've opened if you have a chance to check it out.

Thanks again, Joel and, no worries on missing any great weather. It's cold, rainy and crappy here, just like Seattle. :-)

I'm on the hook to book a spot to celebrate the 80th birthday of a dear Uncle coming into town.  He loves, loves, loves Italian but has more old world, red sauce and even Italian-American tastes.  Something like Roberto's 8 (we'll just be 6) or one of the Fiolas won't work because the food is too elevated and I don't think he'd appreciate it.

I know many of the more moderate Italian spots.  Places like Dino's, a place in Old Town whose name escapes me at the moment, Sorriso in Cleveland Park, Casa Luca, etc.  Bebo Trattoria is a bit too sophisticated and also in flux since Chef Stefanelli has moved on.

But do we have anything in the area (can be MoCo, DC or NoVa) that is really outstanding and special despite being more traditional with it's dishes, maybe with more red sauce options?  A place like JoeH's favorite in Atlantic City, Chef Vola's or just something really special or different in some way befitting the occasion?

I'm really not sure there is a good answer to this question but, if there is, this group is my best chance.  Thank you!!

In addition to "10 in the last 20 years" they've gone 10 for 10 in Finals appearances. That's why Auriemma has more championships than any other coach in history, despite having fewer bites at the apple than Pat Summit's great Tennessee teams. It really is an astoundingly impressive streak. I think it really unfortunate that Auriemma and the program won't likely ever get the acclaim of Wooden, Coach K, and Dean Smith.

I love Thumann's. Laurel Meat Market sells them. Great snap.

To me, a good hotdog is always a natural casing and involves a fair amount of pork in the mix, too,

Hmmm. There must be a good place in DC or NoVa to buy these? I'm not sure since they've never been on our shopping list. But, maybe this summer they will be. I wonder what Jaime Stachowski sells? Or the meat guy at Union Market? And, probably a ridiculous question but is it even in bounds to wonder if possible to buy a better quality hot dog roll? Come to think of it, I'm also a little surprised some TV Star chef hasn't "refined" this for us with a chain of lovely shops, using all local, farm-to-table ingredients, called "DC Premium Dogs" or some such nonsense.

On the subject of hotdogs, I was just eating a National Hebrew with some chili and cheese. I was thinking I should have cut up some white onion, it was missing crunch. I sometimes can be a purist depending on the dog mustard or sometimes just ketchup, but then sometimes I want to spice it up a bit. What are your favorite hot dog toppings?

Great topic, kt! Especially since such Americana and no right answer.

I tend to favor simplicity. A better-quality dog just with mustard and kraut. I don't have a strong view on the mustard. Usually, I only get hot dogs at the ballpark. We never have them at home. And, at Nats Park, just Max's for me. They were closed on Opening Day for Passover. :-(

Once, in college, I achieved fleeting fame in an ongoing "special dog" contest memorialized on the wall of a local, and somewhat nasty, lunch counter place. The "special dogs" were the usual size but featured stale buns, thin greasy chili, chopped and over (or under) carmelized onion and cheap mustard. The dogs themselves were of very questionable provenance, typically a bit burnt from sitting on a flatop too long without being turned.. As a college student, I gave no consideration to the health or sourcing aspects of the "special dogs." I just wanted to take out the reigning 3rd place person since only the top 3 had their names handwritten on construction paper, with the number of "special dogs" consumed, on the wall. The place was actually named "Broadway Lunch" and, well, mission accomplished. And, that's all I'm saying about that. :-)

So...where do you go when that sweet tooth strikes?

Are you looking for something more formal/sitdown or casual?  Any particular area like in town (DC), Maryland or NoVa? Lots of good options if you let us know how to narrow it.

Fascinating.  And, on a tangentially-related point, I remember being surprised when I learned there was no familial relationship between Leonard and Seymour.  The film about the latter Bernstein, is a wonderful documentary btw.

It was actually answered in so much depth that it warranted its own thread.

Thanks. Hadn't ever seen that thread. Very interesting and, sadly, it does indeed confirm what I perceived but wasn't 100% sure about.  Given everything else, it would be shockingly inconsistent for an operator like GRK to be buying real gyro meat.  So, at least we can say GRK is consistent in what it does and, I guess, that's something.

#Won'tBeBack

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I've been wondering the exact same things. It's a shame, because I think during Bread Feast he didn't have the kitchen to be able to do what he's capable of, and at Grill Room it still feels to me like he's having to work under constraints that really limit what he can do. I don't know if that's actually the case, and I will keep making trips back in hopes that my last few experiences were anomalies.

Bread Feast is a great point of reference. I'm guessing all of us who did that went in with different expectation since it was obvious it was a different kind of experience from Palena without a full kitchen, a fixed menu, the need to incorporate several BreadFurst offerings, etc. And, at that point, the $90 (or thereabouts..can't recall exactly) we paid pp wasn't offensive since it was just such a thrill to have access to his cooking after quite awhile had passed since Palena was shuttered.

Expectations now are a different matter given the nature of the Capella Hotel, it's pricing and our assumptions about the staff they'd be able to attract, the equipment in which they'd likely invest and the rest.  And, again, I'm totally in agreement with others that at the prices for dinner, it really has to be pretty flawless and memorable.  The thing is, those reasonable expectations may be off if the owners have a different plan.

In terms of the possible constraints at The Grill Room, I'm guessing at least some, if not most, are in play but unlikely we'll get any confirmation on that.  To a good degree, this site and the trusted voices on it like yours, Daniel's, Porcupine's, PoolBoy's, JoeH's, DPop's, Escoffier's and others can help us all mitigate risk...or at least allocated dining-out dollars better based on whatever patterns we perceive and believe. Speaking only for myself, I'd planned to try a lunch or bar visit soon but might have ended up going for dinner again.  Now, won't do the 2nd dinner until a lunch or bar visit and then take stock.

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So, *was* the sun in their eyes?

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My thoughts are that the Nats will be a playoff team even without rock-solid confident defense, but errors due to nervousness will come out in the playoffs, and they need to be so confident in their defense that an earthquake wouldn't bother the execution of a play.

I haven't checked yet, but I assume Scherzer is 0-1 with a 0.00 ERA?

What did people think of the small-ball strategy with Harper attempting a bunt in the bottom of the 9th? Rod Carew would have been on first base.

Sun in their eyes? Definitely not.  Desmond admitted as much. Even Williams, who almost always has his players' backs with media even with bordering on the ridiculous, commented that Desmond lost track of his position and where he was.  Just way to aggressive. Another possible factor was Uggla, whose ball it was, may not have yelled loudly enough for Desmond to hear that he was camped under the ball. Just bad coordination and judgment on that play.

Scherzer is, in fact, now 0-1 with the perfect ERA.  Situations like that are both common in the first few days of a season and a good example of why "new math" baseball stats have taken over the game.  Many of the new mathematicians HATE using W/L to evaluate pitchers.  Games like yesterday are why.

Harper has bunted at odd times in the past.  Generally, it has always been his decision to do so and generally panned by knowledgable fans and media. He's a power hitter. He's seeing the ball very well and he's healthy.  Except for rare, close and high-stakes situations, Harper shouldn't be bunting. Hit and run is good "small ball" for him.

Funny the veggie ramen is popping up here. We were in here yesterday before heading to the baseball game.  My +1, who like me never orders the veggie ramen, asked for some extra bean sprouts. The server misheard her and, when her shio with pork belly and egg additions arrived, it had a mystery bright green vegetable in it we'd never before seen in dozens of visits.

Sure enough, brussel sprouts.  I asked about them since had never even seen a veggie ramen there.  They were near raw and not seasoned in any way so not so great an addition but was a mistake and the shio was as great as always.

Zora already knows but I much regret the fact that I'll be out of town, the only thing stopping me from joining everyone for this sendoff. As I've told Zora and Don, the only reason I started posting on this site several years ago was because, as a lurker, I learned so much and began to feel guilty that I wasn't contributing anything.

When I think of all the members here from whom I've learned so much and whom I've been so privileged to meet, Zora is at least tied for first on that list. Her knowledge of food and cooking are truly encylopedic. The heart that drives her generosity in sharing so much with us is surely oversized. And, though she has strong opinions about many things (which I personally love), she has a humility that seasons her writing and makes every word all the more compelling. One of my biggest dr.com regrets is that I didn't get to know Zora better beyond her online persona.

Wishing you nothing but utter joy, bliss, good health, time with family, wonderful food and wine, and endless gorgeous sunsets off the Maine coast, Zora. If ensuring achievement of those goals can also mean you'll stay active here, I know I'm far from alone in saying I'd feel delighted and very fortunate.

Ok, a yes vote from 22029, Thistle and ktmoomau.  That's only 3.  Hoping this post will bump us up again.  I will also bump the fall thread so anybody who is getting email from that will know we're working on this.

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I "iiked" the original post so definitely a "yes" vote from me as well. My issue is I can't be 100% sure of making whatever date until closer to the time. But, maybe better than 75% likely I'd be able to and surely would like to.  Agree with others who value the offline opportunities this website sometimes affords and has in the past.

Just prior to my dinner at the Grill Room last week, I read what DanielK, a poster who I enjoy and tend to agree with, had to say about his experience. ...

5 dishes between us and while we wouldn't say any of them were not good and certainly well executed, I don't think we had enough to justify the price tag (and we didn't even have wine). This would have been a great meal at the prices we were used to at Palena, but is maybe a bit too big of a pill for us to swallow when considering the now fantastic number of dining options we have in DC. I can certainly see us coming back at some point, but maybe early Fall for a nice meal on the patio and a fully settled kitchen churning out the spot-on food that they are capable of.

Being a huge fan of Chef Ruta it kills me to write anything less than glowing, but I've been back to the Grill Room several times now and I'm chiming in to agree with a large bulk of what DPop and DanielK have said.

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All in all, I've left happy but not euphoric from my meals at the Grill Room. For the price tag that accompanies the meals, that's not a good thing. While everything's been good, I've found it moving farther and farther away from the level of what Chef Ruta was putting out at Palena. Inconsistency in the cooking and service are probably to blame, but it's unfortunately making me more and more hesistant to go back.

Just wanted to chime in here to thank DanielK (again), DPop and Thomas P for their reviews. To me, they represent the best qualities of the content on this site. Well supported and wonderfully written reactions, whatever bottom line. Well-supported opinions are truly wonderful things.

As a huge Chef Ruta bull who wrote glowingly about my only visit thus far to the Grill Room, these more recent reports are very helpful and allow me pause and take stock. My next visit here will be lunch, brunch or bar to minimize the risk since totally agree, at the price level, there isn't much room for course or dishes that are just fine or ok.

My only other thought is to wonder if we (me very much included) might have slightly misplaced expectations in terms of future path? I'm honestly not sure but obvious that the Chef is an immense talent. We all know that. But, also obvious he doesn't have total control here as he did in Cleveland Park. He's no doubt operating under some pricing, sourcing, staffing and other constraints here that we can't fully know. These might mean higher staff turnover than at Palena and thus more service miscues or kitchen inconsistency. They may mean higher margin demands, less tolerance for especially time-intensive dishes like a three-day brined chicken or it could mean more tired chefs and cooks covering all possible meals of the day. It may well be the Capella's owners aren't targeting the local Palena fans because the out-of-town hotel guests will gladly pay higher prices for something different that what we might. Not sure and the coming months will make this more clear. As I've posted once or twice before, I'm both thrilled that we can get Chef Ruta's cooking somewhere but also pine for the day when he may again operate under his own roof.

I didn't intend to take issue with your observations; I was merely adding my own opinion. Your point that my comments were based on one visit is well taken, so I will give them another go at some point. If I remember correctly, I had eaten something else at UM, and wanted a smaller portion of something, and the sausage seemed to be the logical choice at the time.

Offline loyalties? I'm not quite sure what you mean. I'm admittedly a bit selective about the quality of barbecue, and I'm not bound to any regional variations, and I really don't care much about the background of a cook/chef/pitmaster. I'm certainly a bit biased because I lived in the Austin area for more than 12 years (all pre-Franklin), and I've driven my family a bit crazy with road trips to places like Cooper's in Llano and Kreuz's, Black's, and Smitty's in Lockhart. To my disappointment, great barbecue in this area is tough to find. In addition to DCity, I'm a fan of Hill Country, despite the DC prices. I've tried Willard's a few times, and didn't find enough to like to make me drive out of my way to get food there.

As for "feeling the need" to return, I mean that I have a handful of personal favorites which seem to take priority when I'm at UM. If the BBQ Joint was close to Fairfax, I might be a regular. (My favorites are the Maketto pop-up, Red Apron, Rappahannock, and District Fishwife, not necessarily in order.) 

My "dodging the locals" comment was my attempt to convey my opinion that DCity is in a part of town that is less than comfortable for many. During one visit, a rather large "gentleman" followed me down the alley briefly and shouted at me asking for money. (His female companion convinced him to let it go).  Parking is also hard to come by. In short, it's more challenging than UM, in my opinion.

Finally, I've eaten at DCity four times, and found everything to be delicious. I highly recommend the Meaty Palmer, one of the best bbq sandwiches I've ever had, as well as the brisket champ, the pork ribs, and the wings. The pickles are delicious as well.

I love to cook, grill, barbecue, and smoke (on my Big Green Egg, that is), but I'm not a chef, and I'm certainly not affiliated with DCity.

Thanks for your comments.

All good here, reedm.  Reacted as I did because when you read a review on any website (especially yelp) that is very brief, unsupported and very negative, it often indicates a commenter with an ax to grind.  When you wrote "nowhere close to being as good" and "reheated" as you did, that's how it came across to me given the lack of other detail in both posts, here and on the BBQ Joint/UM thread.  That was my "offline loyalties" speculation and I'll apologize for that since I surely don't know that and very happy to take your word on it.

As for the rest, we have similar faves at UM apart from the possible BBQ Joint difference.  And, I too have spent several years in the Texas area where I got to know and love that region's BBQ.  FWIW, I liked another BBQ place, just half a mile down from Franklin's in Austin, whose name I can't recall, a bit better than Franklin's. This place was based in a motor home and food truck as I recall with one being the smoker; opposite side of the same street from Frankiln's and with a big grassy area where you could eat.  Of course, nowhere near the crazy lines at Franklin's everyday.  Been to Kreuz's also and big thumbs up.  That said, you know that area's 'q better than I do.

We're both fans of DCity.  We may have a different view on Andrew Evans but we'll see if you give it a more serious try. Either way, of course fine.

Thanks for your comments.

Hadn't noticed GRK before, in NY or here, until last week. Had a meeting nearby and, in search of a quick lunch and the Greek Deli line too long, the folks with whom I was meeting opted for this.

Started to quote a few of my fellow posters upthread but then decided free forming it would be better without too many quote boxes.

Agree with Don, who first lamented general south DuPont "mediocrity" (not GRK specifically but maybe with one eyebrow raised) before he posted that the gyros, which these guys have dumbed down to "yeeros" to better "serve" their "target market," might be good, after all.

Agree with DaveO on the real estate and business thoughts.

And, agree with mtureck on there being some things to like. Beyond whatever one might think of the food, it's obviously an inviting space with modern decor, lots of seating on three levels, (slow) wifi and modern hip muzak blaring.

All that said, this place bums me out big time. Why?

Everything I feel about this place can be exemplified by the fountain soda. Ever hear of "Puck's"? A new company with logo, branding and positioning near identical to the century-old company Boylan's, I wouldn't be surprised if there have been legal battles between the companies. It is known that Puck's was "founded" by two former Boylan's employees. Soda is sweetened water. So, copy some branding, promote the "bagged sugar from cane" (which may well be something different, and less expensive, from simple 'cane sugar'), undercut the incumbent (Boylan's) on price and then go collect the cash and market share by "partnering" with similarly-minded, profit-maximizing operators like Taylor Gourmet (of Sarcones bread misrepresentation fame) and GRK.

The yeeros to me (we had pork and lamb) are generic. Maybe better/healthier than some but good luck ever getting a truthful answer about what's really in those rotating cylindrical masses of protein (Don's unanswered "binder" question from upthread). Avgolomeno was weak, watery, and served at temps so scalding hot as to make it impossible to determine if the chicken was stringy and overcooked before or after being dropped in the soup.

This place just totally lacks the soul that Greek Deli exudes. At similar and higher prices, they are no doubt selling much higher volumes of product clearly inferior to what you can get a few storefronts to the south, on the same side of the street. But, not much seating, and definitely no Puck's or wifi at the Greek Deli.  I get the GRK "formula" and fully get why it's probably quite successful. And that all saddens me greatly.

Just an opinion. YMMV.

P.S.,  I'm very far from anti-chain on principle and, if you check my posts on businesses like Starbucks and Cava here, that'll be clear.  I just crave honesty in business with food no exception.  GRK, to me, feels like too many chains and restaurants that just throw authenticity and transparency over the side of the boat in the grab for cash.

@Farmer John:   You watched a lot of Kentucky.  I bow to your observations.

Good tournament.  Lots of competitive games.  The college game;  so many different styles representing coaching differences and the very varying degree of talent and skill.  At the end a lot of competitive games that might have gone either way.

But oh those Duke guards and their quickness.  In the final game it was the freshmen with one of them being virtually completely unsung during the season....and then to put Duke on his shoulders mid game in the second half and completely carry Duke.  The other being Best Player and carrying Duke at the end and during long stretches.  Also, mostly excellent stifling defense from Duke from of course the guards, who completely dominated, and from most of the other players.

I always enjoy this tournament.  Completely great enthusiasm and energy on the court and in the stands.

By the way, after the game was over I listened to Bill Walton on Westwood radio.  What an entertaining trip.

Agree on all. For me, Grayson Allen won that game. The kid's raw gifts and drive were amazing off the bench. A freshman! Look out for the Blue Devils next year. Even with Okafor almost a lock to declare for the draft, Coach K may well earn a 6th title before too long.

I'm not sure I've ever before been to a restaurant where Mark Slater was in residence. Went to Citronelle twice in the day so possible/likely when he was there but I wouldn't have known about him then despite the fact that I really should have given my longstanding, albeit higher-level/general, interest in wine. Never made it to Bastille.

Anyway, very recently I'd arranged to meet an old colleague and friend in Alexandria so Hunting Creek was an easy choice. We actually didn't have any wine since midday on a work day but Mark was there.

Fried oysters are a dish I'll nearly always order when on a menu of any higher-quality restaurant. Love oysters in dishes of all kinds. The oysters here were as good as any I've had in the area in recent years. And, I have some expertise...or, at least, experience with this dish! Crispy but light on the coating (panko? Rice flour? Just a very light hand?) with the temperature differential (warm/crispy on the outside; cool and still mostly raw on the inside) with gentle seasoning that really highlighted both the oysters and the careful hand that made them.

We both ordered the 6 oz hangar steaks with fries. We both finished every bite of both. As much as anything, I was just really impressed with the attention to detail on technique. The steaks were both seasoned and cooked perfectly to order. No games. about medium being deep red or grey according to the local chef. My medium was pink with just a bit of red in the middle. My friend's medium rare looked medium rare, relative to mine and to a reasonable medium rare standard.

I posted a report from Roofers Union last week in which I lamented some fries that looked good and had nice seasoning but were limp without even a bit of of the crispness so important for great fries. As simple a dish as any but they blew it. Not here. These fries looked hand cut, tasted great and arrived hot and crispy throughout. We both finished every fry in the generous portions.

One very minor nit. Minor because I'm very sympathetic to the reasons why many restaurants don't allow substitutions. When we ordered, I'd asked if my fries could be substituted for with a side of greens served with the minute steak dish to provide some veggie balance to my meal with the fried oyster starter. The kitchen wouldn't do this, which actually worked out fine since the fries were great. Should they have allowed it? I don't know and didn't care.

We'll go back soon for dinner. The patio area alongside the restaurant looks very inviting now that Spring and warmer days are finally here. And, I need to actually have the DC experience of following some of Mark's advice on a good bottle to pair with dinner.

Which all brings me to my last point.

If you're a big baseball fan, it's a thrill, even as an adult, to meet a player you admire. They have talent most of us lack and provide welcome entertainment and distraction in a sometimes challenging world. Likewise for a musician or film maker. I get really excited meeting a Director or Writer of a film I know that I thought great due to it's storyline, composition, costuming, lighting, and other factors. Most of us just can't do that.

And, so it goes with food and wine and how I feel about many professionals including Frank Ruta, Ferhat Yalcin, Joel Finklestein, Mark Furstenberg or Fabio Trabiocchi. In my book, they should have the same fame and recognition of people like Joshua Bell, Mike Trout or Ken Burns. Like the filmmakers, musicians or athletes, these people in food and beverage have talent and expertise that I just lack and that takes a ton of time, hard work and talent to build. In that spirit, it was such fun, and really an honor, to finally meet Mark Slater. Aside from being such an accomplished sommelier, he's just a wonderful host and person.

Darkstar, Thanks for the thoughtful interrogatory (oh, I guess I am still a writer). Standard cupping procedure requires us to assess several factors, five to be precises: fragrance/aroma, acidity, body, flavor and aftertaste. While the smell of the coffee is important, it isn't the core of taste, so I will set that aside for now. To me body and acidity are two sides of the same coin. These really constitute the mouthfeel of the coffee and are what I think most people notice immediately about any particular coffee they drink. These will really be apparent on some level whether you are drinking the coffee black or with cream and/or sugar. If these elements in balance, you have what I would describe as a good cup of coffee. So the flavor is really where a great cup of coffee distinguishes itself from a good cup of coffee. Some coffee, taking Don's experience for example, are balanced and have distinctive notes, in the case of Sidamo, distinct chocolate and cherry. On the other hand, a great coffee has a chorus of flavors that tantalize the tongue. With a great coffee, it make be difficult or impossible to really place the flavors as they seem to change and morph, which is where I start to describe them as layers, because they don't reveal themselves all in one sip.

The more complex coffee, the harder it is to describe what specific flavors you are tasting and the more imaginative often the notes become.

Speaking of great coffee, I will jetting off to Seattle in a few hours to attend the 2015 SCAA conference. I hope to be experiencing some great coffee while I am there. I will be checking in with the chat as I can and maybe even posting a mini-travelogue, if folks are interested.

Joel,

Really love this post...thank you. It helps me frame my own amateurish way of thinking about the flavor profiles of great coffee. Likewise, I'm betting your response to Porcupine about ensuring freshness at home and home brewing will help many readers here now and in the future.

BTW, when you do next check here in, the question about the deleterious impact of freezing coffee is probably a good one to address. I have many friends who do that and also complain about the taste of their coffee. Go figure! What is it about freezing that kills flavor in coffee beans?

Have a blast at the SCAA Expo! I'd love to do that one day to learn even more. If you will be travel blogging about it on your own blog, I'd love a link here once you start posting. Of course, as time permits but know you're an enthusiastic blogger/writer along with coffee expert and professional.

Finally, really want to underscore what Don wrote just above. Any and all questions about coffee or Qualia would be great here. No question too basic. We all learn from each other so please ask away.

Thanks so much, Joel. Really appreciate the insights you're sharing with us.

darkstar

At least I was right about the nap. Scherzer looked good, Ian Desmond not so much.

You're not kidding.  We were there and will all the hand-wringing inside the park and the kazilion words penned since, your 8-word summary really sums it up. Only one game is the popular, and of course true, cliche.  The hope is just that yesterday won't be emblematic of half a season or more since some struggles along precisely that line in the past. You know, 2013, first half of 2014, the 2014 LDS...

It's a new season!  Play Ball!  And, hit the damn ball!

Another great game for the final however much a letdown on the result.

I've got to tell you Andrew Evans' reheated barbecue is nowhere close to being as good as DCity Smokehouse's offerings. I'm willing to write some of that off to the logistical challenges, but very little given the prices.

More than once, I've driven out of my way to go to DCity, and I've found parking spots after long searches. I've even dodged some of the locals who were less than welcoming. On the other hand, I've been to UM on a regular basis, and after my first experience, I've never felt the need to return.

A few thoughts for you.

First, these are opinions, right? Mine is that the Evans' BBQ, which I've had three times, is somewhat better than DCity, which so far I've had just once. More visits to both could change that view but not sure they will for me. Not every post on this thread has been a rave. Rare for any place. All good.

Second, have to react a bit to your use of "reheated" in your 'critique' (putting it nicely) of the 'q at The BBQ Joint/UM. My DCity ribs didn't come straight off a grill or from a smoker. I know because I saw where they were pulled from....ready for it? A warming cabinet. I have zero doubt, knowing where Chef Evans' BBQ comes from (because I talked to him about it) that on any given day and time, the food one has at UM or at DCity could be the fresher one. For reference, Pasadena, MD is about 30-40 min from Union Market.

Third, resume obviously matters much less than what's on the plate but, as I understand it, the excellent (as I posted) DCity is helmed by a former Hill Country pitmaster. Chef Evans, of course, is a trained and accomplished fine-dining chef who has been obsessed with improving and perfecting his BBQ for many years. Did you know he has been competing--and winning--BBQ competitions, on the national circuit, for about ten years; since graduating from the CIA more than 20 years ago? Again, maybe training, experience, wins or even passion don't so much matter to you but they're at least explanatory for me. By that I mean, they help to explain or lend context to what I'm tasting. Many chefs in America are over hyped. In my humblest of opinions, Chef Evans isn't one of them. If at all interested to learn more, can check this out.

Fourth and finally, I of course respect any opinion or preference, even if different from mine. And, if you review my original post with which you took issue, you'll note two things. I really enjoyed DCity. I'm a fan. That said, a main driver of my preference for The BBQ Joint/UM was what I felt was DCity's fairly assertive seasoning on most dishes ordered.

I'll be back to both of these spots more in the future. I think we're lucky to have both in DC. You should, of course, "write off" whatever you like and go where you like.

P.S., Wondering if something is off with your posts or what undisclosed offline loyalties you may have since you've said you only "felt the need" to try the Evans 'q once (just a couple of months ago) and, on that thread, you posted you only had the sausage. So, no brisket? No ribs? Seems an obvious point but pretty tough to compare if you aren't at least trying similar things. If you're going to slam a BBQ place, on two threads, might be cool to support that view with more than a few assertions. That you persevered more for parking by DCity, and heroically "dodged locals," seems a little disconnected from the broad and unsupported assertion made about the cuisine. And, if your food critique is seriously based only on a single link of sausage from the BBQ Joint/UM, may need to do a bit more "research" if the goal is to form a balanced and informed opinion of any kind.