jpschust

PS- Reef's list changes monthly plus a ferken (firkin?) each week, so it's not like they are keeping tons on top permanently. The only staples on tap are DeKonick, Yuengling, Miller Light, PBR, and Pilsner Urquell

Wow. I've never had a bad server at BP, but granted I don't go there as often as I'd like. Still, it's a much larger list of beers at BP than Reef and a more quickly rotating tap list, so you gotta cut them some slack there. And seriously, I don't think I've ever had a server anywhere that knew what kind of hops are in each beer. I think I'd be a little afraid of them if they did: that's some hardcore beer-nerd knowledge. And regardless, the tap list at BP has a decent level of detail on each beer, if I remember correctly. That doesn't excuse poor service, but it means you still get information about the beers if your server happens to be new.

Robyn and I eat here all the time on weekend evenings. It's got a fun bar feel, a little clubby, but not pretentous at all. The crowd is a little older than some of the bars- skewing more towards the upper 20's to early 30's. The drink prices and food prices are reasonable and the food's pretty good.

Funny story- I wasn't let into Days because I was wearing a hockey jersey, coming right from a game and I didn't want to take it off to go to, well, a sports bar. They said being in hockey wear wasn't appropriate. So I took the jersey off and walked across the street into 11th street to drop like 225 for myself and my friend on drinks and food (we drink hard on weekend nights and we tend to buy shots for pretty women- this is before I started dating Robyn). The irony: I was wearing a designer shirt under my jersey

Lasses and laddies, get thee to BP, where on the cask you'll find them pulling pints of Orkney Dark Island. A rich, malty dark ale that was just outrageously good. Their tasting notes indicated a level of smokiness, although I didn't really taste it. And they said it was 6.5%, but I didn't taste it being that strong either. This is the kind of beer that loves beer engines and the kind of beer that beer engines love to serve. They're pouring half pints for $4. I have no idea why they're pouring them that way. Ask nicely for a double and they'll serve it the way you'll want it. I'm unsure when it was tapped, but if there's any left by Saturday, it'll probably be past its prime. But, damn, I'd give anything to see more low alcohol UK ales being poured and BP is spot on right now.

ETA: according to the distributor's website, it's 4.6%. AND it took a silver medal at CAMRA's Winter Ale Festival last month.

Not much of a chance of that at Eve. There is no "pass" in the traditional sense at Eve. When the stuff gets done, the line cook shows it to the Chef who approves it for immediate transmittal to the customer's table. That kitchen is so small that there is no place to let anything "sit" for any amount of time.

And if Eve did not impress you, you are going to have similar of problems with some of the other places in town. Perhaps you should give the tasting room a try. Different menu and format.

I admit the comparison is not 1:1 -- we didn't drink at Firefly. I think it was two apps of charcuterie, an entree and a "small plate" [which was not that small], and a [huge, shared] dessert. Didn't intend that to be misleading.

I think Napoleon is trying to be more of a neighborhood place anyway, but as we've talked about above, prices are high for the neighborhood, and the food needs to be excellent to compensate.

The word from the folks at the Falafelshop is Monday, but then again, they were the same folks who told us "January 15."

I walked by last night and they were putting the finishing touches on the ordering board. No chicago style dog. Alas.

A visit for two last night had real high points and low points. The blanquette de veau was out of this world, but the coq au vin was disappointing. Our waiter was very friendly and helpful; we should have asked him what he liked before we ordered instead of after, but now we'll know what to get next time. (Barbara, he said to try the "creamy leek" sauce on the mussels.)

It was outrageously loud when we arrived. They've taken steps to un-industrialize the space (big leather couch, new floor) but there is nothing to absorb sound, so it just richochets all over. We were there on the late side and the noise level got back down to tolerable as some of the tables started to empty out. Then it was downright pleasant.

Beers on tap are Stella and Hoegarden.

Bill for two, with two entrees, two drinks, and a crepe, came in around $65 before tip. Not terrible, but considering we paid about the same for a vastly superior meal at Firefly a couple of days ago, certainly not a bargain. We enjoyed the experience enough to try it a couple more times (that was some seriously awesome blanquette) and will see how it goes.

I'm amazed you got out of firefly for that cheap- 2 drinks at firefly, about 20 bucks, a dessert about 10 bucks- so there's 30 bucks before entrees. I'm sure it's possible, but it seems on the low side. Usually when two of us have dined at firefly it's been about 140 before tip with a mid range bottle of wine included and no cocktails.

In all fairness to Sonoma, they opened first so I don't think they can fairly be called imitators. And I truly don't beleive that most passionte restaurant are opened to imitate or compete with anyone. All I know is that I try to do my thing and hope that others like the results.

I've played euchre on occassion at Carpool in VA. I can't imagine a bar would mind as long as there was no money/chips on the table and you were ordering plenty of alcohol.

omg, that is a terrific plan. Minus the jumbo slice. WASTE sounds like a perfect DR outing...

can you see 20 of us running back and forth across 18th?

Would anybody care to make a suggestion or two on a place to grab a cocktail before dinner at Komi? Hoping to find something that is walkable to/from.

Thanks in advance.

ag

OK, so this is slightly off topic, but not really- so bear with me. How many of you have treated your water at home or are using alternate water sources such as delivery for your water? I'm finding that the DC water makes my breads taste like complete crap compared to spring water. I'm considering putting in a reverse osmosis filtration system at home, but curious what others are using.

not sure if you saw this:

Though I have roots in Chicago, I am not revolted by the idea of ketchup on a hot dog. A couple years ago I served Chicago-style hot dogs at a party -- I ordered them (frozen) from somewhere. I also ordered the buns. I'm sure a Google search would help if you wanted real dogs at home, not just when eating out

real chicago dogs can be ordered online from portillos I know. We are going to be having them for Cubs opening day at my house.

Now two have recommended this, and I am intrigued. Can someone explain how this works, what it costs, what type of food & drink it involves?

oysters plain and simple. for dessert, coffee and chicory.

by the way, a song for you:

Thistle

by

Jerry Joseph

Heard the damn was breaking, september 84

I would have set you off a postcard

Mail don't come here anymore

It's always pretty quiet

The conversation lacks

Cause the folks all left here running

They ain't never coming back

[chorus]

Well I'm living here in Thistle

Living here alone

100 feet of water is the place I call my home

Here below the surface there's a church and there's a bank

But there isn't any money

The economy is sank

And as for my sweet Jesus

He ain't no swimming fool

He took off for drier pastures

He ain't hanging round the pool.

[repeat chorus]

And I won't float away

And I'll never float away

Life is pretty simple

There's no need for luxury

Bout the only thing I'm missing is a little company

And in the summer I see children

Looking down here from their boats

I'd like to send them up some loving

I guess loving doesn't float

[repeat chorus x2]

And I won't float away

No, I'll never float away

Hey, I'll never float away

Dino has been THE place for me and my girlfriend. Our first trip to Dino was three days after it opened when we were on our way back from an out of town road trip. What began as a simple bite and drink became a three hour tour of the menu. Since then we have been there at least once a month. Dean, Chris, and the gang all treat us so well. The wine is fantastic and I am glad they got rid of the log above the bar. I highly reccommend reserving the bar with friends for a wine and food flight. Carm and I did it for her birthday and we were not let down.

There are other imitators out there (Sonoma) but Dino is more personal and they care. We'll be in right after Valentine's Day for yet another wonderful experience. Thanks Dino for the Memories.

I went to this wedding kind of recently. Friend of a friend. I mention it because Balance, Journalism, and Blogging were there, too. All I can say is this -- it was a disaster.

In the middle of the cocktail hour, Journalism started pelting Blogging with cocktail weenies and maraschino cherries, muttering something about Integrity and Balance. Blogging saw who was throwing the food and she ended up tossing not only her cosmo into Journalism's face, but she also shoved him into the wedding cake. (It was like that scene from the Brady Bunch where Tiger ran amok in the backyard knocking over all the BBQ stuff.)

Balance, meanwhile got so pissed off at the both of them. He was pissed at Blogging because every time they were supposed to go out together, Blogging kept canceling. And he was pissed with Journalism for accusing him of hanging out with Integrity, a very uncool thing to do while he was making moves on Blogging.

What I learned from this incident was that Balance, Journalism, and Blogging cannot live together even in the same universe, let alone the same banquet hall reception. I have no confidence you'll ever see any of them peacefully co-exist, no matter how hard anyone tries to put them altogether.

(Balance did leave with the Maid of Honor, though. Some hot chick named Bias. I'm waiting for the photos of that to show up on flickr!)

What distinguishes the Chicago style? The sausage itself, or its accoutrements?

http://en.wikipedia.org/wiki/Chicago-style_hot_dog

not to discount your experience, but you ate at a restaurant/bar on a saturday night in Adams Morgan- I wouldn't expect good service then.

Asylum on 18th street has poker tournaments and I'm sure they'd be fine with you playing cards in their bar.

Anyone know where u can get a chicago style hot dog in the dc area? With respect to Ben's Chilli Bowl, i like my hot dogs Chicago style.

I know that the Reef was doing them for the superbowl. I prefer their bison dog just as it normally is, though. Maybe M'Haute Dog will be doing them when they go into business.

I read this article and had mixed feelings about it. I guess I am a food blogger, so I guess I have some thoughts about both the people and the writer. Yet, we decided not to do restaurant reviews for much of the reason hinted at in this article. Personally, I didn't feel comfortable bashing someone's livelihood without more than one sitting in a restaurant. I mean to do a fair and decent review I think you have to put a great deal into the work of reviewing it. And I just don't go out to a single place often enough to be that fair.

I don't believe in bashing a place just to bash it. That's childish to me. But I do believe in telling it how it is with a humurous slant on it. Read my review of Le Bec-Fin for example in the Philadelphia post. One thing I have made it a point to do with all of my reviews is to send out letters to the chefs/owners who I am reviewing and posting and giving them an open opportunity to respond. My posts will stand as they are (minus grammar or spelling issues) but I feel it's only fair to let them respond.

It's about balance in journalism to me, and I do see food blogging as a new form of journalism.

Robyn and I eat out all the time, so instead I'm cooking for her. Her favorite foods are mac and cheese and fish sticks. Thus, I'm going to make her favorite meal...with a twist.

Blue cheese & truffled mac and cheese + talapia fish sticks served with a wine I have yet to choose. Suggestions?