Lydia R

Yesterday, I made my first visit to the original location of R&R. They were out of several of the handwritten specials - no chicken tamales or mole. I had the aromatic and tasty Lamb Enchilados [a real fkj, don't try to eat this in your car]. Thank you, HowChow for the original post - looks like you also got a shout-out on the new menu. R&R Menu_Feb2012.pdf

From today's Wall Street Journal: Eric Ripert's favorite airport eats. In his article, Chef Ripert goes through his airport food choices in LGA, JFK, MIA, ORD, LAX, DEN, LHR, SIN, and HKG.

Lunchbox is now open daily for lunch (11:30am to 6:30pm) and is a really sweet place. Their website mentions that they are adjacent to the public library, but actually the entry is off the Carroll Creek Promenade's walkway reached from between the side of the Library and their building. [We initially walked into the library and ultimately got directions from staff. "Where's Lunchbox?" is currently their #1 FAQ] The restaurant backs up to the Carroll Creek Deck [44 East Patrick Street], but is only entered through the door facing the Creek. Lunchbox has windows on three sides that bring in abundant sunlight. Tables included 2 and 4-tops as well as a picnic table with benches. Seating was tight when we arrived, but a table opened up before our food was ready. In articles about the planning for this site, Chef noted that he wanted to have a mom & kid-friendly place. It has a super large washroom including a "real" changing table stocked with ample clean diapers and wipes. On the down-side, I'm not sure how strollers would navigate the elevator-less garage and stairs-only access to their front door. Lunchbox's menu is separated into pressed sandwiches, soup, salads and cookies. Lunch today, split with my +1, was a wedge salad [good amount of blue cheese, but the lettuce was shredded instead of wedged], butternut squash soup [spicy with glowing turmeric] and a pilgrim sandwich [very moist, warm & meaty inside and crispy outside - thanks to their Electrolux Pannini Press w/built-in microwave] . There's good post-meal strolling and shopping (antiques, furnishings and vintage women's clothes) on Patrick Avenue. More detail from Adrienne Lawrence and Bethany E. Starin's article in the Town Courier [there aren't as many food options on their current menu]. What's next? According to Washingtonian: a diner located in a former car dealership, Range (a meat-centric place in Chevy Chase), and North Market Kitchen in Frederick. Sadly, in January, they will cease weekday lunch service at VOLT.

I've greatly enjoyed their pies and agree that they've solved the saltiness of their crust. I initially had difficulty picturing a white pizza with brussel sprouts among the toppings, but now dream about the Moto's individual, previously blanched, sprout petals upturned with their delicate edges charred by the oven. Pizza CS is definitely an improvement over last year's experience.

And Fishnet made Washingtonian's Top 10 Restaurant Openings of 2011

Please note the updated vacation departure date. Last service on Wednesday, December 21st.

It was good timing that Tim Carman's update about Chef Rock was posted yesterday. Good to see he's jumping in with both feet. Mr. Carman's post included a photo of Chef Rock by Paul Day:

Hopefully Mr. Sietsema's mention in last Sunday's WaPo Magazine will drive more business their way. Definitely need to get there for some sunny, L.A. vibe instead of DC's dreary, wet weather.

TS responded to a chatter's request for the WaPo Ombudsman's contact information to air similar frustration with their website. Patrick B. Pexton's email The Ombudsman might evaluate TS's off-handed wave-off of this fledgling restaurant. By comparison, Tim Carman's blog post was balanced and informative. Change is possible. [His chat reaches more diners than would robocalls to suppress turnout]

To Jeno Paulucci who started Chun King canned Chinese food and Jeno's pizza rolls. He sold Chun King in 1966 and Jeno's in 1985. NYTimes article: here From Stephen Miller's Wall Street Journal article: I have fond memories of my first regular experience with "home-cooked" Chinese food [opening the stacked cans of entree and a can of crispy chow mein noodles while the rice simmered] - oh, so exotic.

A year later, they're still moving forward. Their enomatic is half-price during Happy Hour [Monday - Thursday 5p-7p] and it encourages tasting new wines and different styles. Their beer prices are now more competitive, but they've kept the wide selection. In the best heart-warming story of the Thanksgiving Holiday, their Marine son returned from Afghanistan to surprise them during a parade. From Robert Samuels' Washington Post article:

New developments in Brooklyn: A years long landlord dispute has forced Grimaldi's to move up the block and leave its oven behind. The stunning news is that this location will house the return, from retirement, of Patsy Grimaldi. He plans to name the space after his mother Juliana. Adam Kuban's summary article here and Rich Calder's NY Post exclusive here - graphic from his NY Post article: Mentions of Patsy's LES/Harlem pizzeria and Grimaldi's from the NYC Mother Thread:

Adam Kuban has been keeping a nationwide map of coal-oven pizzerias. Larger format map here Information about Grimaldi's impending move and Patsy Grimaldi's return to the location with Juliana's [named for his mother] here. This summer I got to the Coalfire Pizza in Chicago - excellent. NB: not affiliated with the Maryland-based chain in any way.

I bow to your pizza knowledge. What is unhealthy about coal fired versus wood fired pizza?

Before it completely slips into the cloud, here is Mssr Freedom du Lac's September 2011 informative article profiling Ted Carter and detailing the origin of Vicino's Monday night jazz performance area. Here are thumbnails of photos by: Evelio Contreras/THE WASHINGTON POST With this, my post count is triple nickle.

Yes, "Eric Eats Lunch" was a great blog. I don't think he's kept it up since moving West. I've greatly enjoyed the Chicago-based LTHForum.com Google Map and their "Great Neigborhood Restaurants" awardee list [it used to be a printable wallet card, but now its spare info list is mobile friendly].

What happens in baseball parks during the off-season? On Tuesday, October 18th from 6p - 10p the Volt brothers will be previewing/signing their new cookbook [release date 10/25] VOLTink, concession food will be their take on ballpark food, beverages by Flying Dog and Brewers Alley, kickball, and music too. deets here

To Joe Barber. He was one of DC's accessible, local film critics. He was on WTOP radio, Around Town on WETA, and, along with Bill Henry, a mainstay at screenings. Photo from City Paper article I'll find a good DVD, popcorn and a glass for you.

Thanks you DCS. You've made my afternoon. The free pdfs are little cookbooks to be read and savored.

A Bols Genever Martini in the Cote d'Or. Thank you Jake for the education! Sadly, Illinois state law prohibits my favorite fizz.

More than 150 wineries have now applied and about 78 of them are through the process! So, who are they? Go to Maryland Tax system website's Permit Database On the search page's query fields select: > Permit Type drop down menu: DW – Direct Wine Shippers at the bottom of the same screen > Permit Status: Active > Page Size – Drop down number >100 results per page. > Hit the SEARCH button and give thanks. In the results page, click on the blue permit number for winery contact information. Next wish: that the STATE drop-down menu will allow selection of any individual state. Currently, list only includes the Mid-Atlantic region's states and isn't a lot of help for California or Washington state travel planning.

Got there Sunday after a great Orioles game. Sure, I'm just a fool for coal-fired pizza. While their website is still under construction, their Facebook page is updated with the menu. It helps to preview the menu before arriving because the multiple-sizes of paper and varied fonts are just too much to take in when being hit by the retro-Bronx decor and out-of-place synth-pop soundtrack. Similarly, the initial contact with our waiter and busman were jarring. Thankfully, after a food runner plunked my app down on top the menu I was reading, the service settled into a reasonable groove. The pizza is a work in progress. Our Margherita's toppings were fresh and in the neopolitan proportions. The crust was tasteless and flat, but slighly crisp with a small amount of char. My +1 had a clear view of the pizza station and was saddened to see the senior pizzaiolo standby as a junior staffer tossed our crust. He went through the motions like someone mimicing a training video without stretching out the dough. I'll head back to Cinghiale next time, but with some maturing Chazz may be worth another Sunday try.

Thanks again Zora! I've wondered about pickling since your posts detailing your own pickling prowess. Mrs. Wheelbarrow gave a practical and entertaining class. She made quick countertop pickle of red onion, a water bath Dilly Bean pickle and passed samples. There was also a taste of a pickle from Grandma Wheelbarrow's South Carolina housekeeper's recipe: Luvey's Sweet Pickle Chips. I'm invested now, if only to make Luvey's not-too-sweet pickles. The Dilly green beans were intially introduced as an excellent Bloody Mary garnish, but was also later described as a good side with charcuterie . Mrs. Wheelbarrow was profiled in September 2010 on NPR's Morning Edition. Her current 2011 project Charcutepalooza was described in a January 2011 WaPo article. On her website are classes, mainly sold-out, that cover canning and charcuterie. If there were other DR folks in Strosnider's outdoor class today, say hi next time.

Thanks for the links! I'll be near the Tremont subway station.

Work is sending me to the Bronx in early August. Any recommendations [especially for breakfast & lunch] would be appreciated. --- [The following post have been split off into separate threads: Trattoria Zero Otto Nove (weinoo)]