jpschust

Anyone know how the food is? I'm considering leasing a humidor there, but haven't ever eaten there.

Took the woman last night for a nice date. We had prearranged a reservation, flowers, and petit fours. Was truly a wonderful experience- they took great care of us and the manhattan I had was possibly the best manhattan I've ever had. I challenge each of you to make me a better one She had the champagne mojito and the champagne cocktail. I tasted both and both were excellent though I prefer champagne in a glass by itself A big thumbs up to PX for being a great place to spend a date. PS- it gets a touch cold in there on cool nights so for the ladies I might suggest a wrap.

For those who are curious, those who have responded and confirmed that they are going include: Possibly Cucas87 Ol'Iron... Babkas Barbara (sn?) Craig (sn?) NCPinDC 3-4 locals who aren't on the board I can take a couple of more.

please PM me here if you haven't heard about the address for tonight's bourbon tasting (it is in my private home and details are on the previous couple of pages in this thread). I've got a little extra room for folks as a few people have last minute committments they can't get out of. We are looking at getting going around 8 PM. That said- if you want to come out even for a drink before heading out with the kids in Adams Morgan drop me a PM here and I'll check in through the day. Cheers, Jonathon

This is officially a sign of truly wonderful parenting.

Last night for 12: Bosc Pear Salad with a balsalmic vinagrette on a base of mixed greens roasted butternut squash soup with creme fraiche roasted green beans with sea salt bleu cheese macaroni and cheese burgers served on english muffins with white american cheese cheese plate consisting of morbier, camembert, port salut, smoked mozarella, fresh mozarella, and a smoked cheddar

This will be among the tasting whiskeys at the tasting on 1/11. See the on a whim thread for further details.

The above post references that the Angry Inch got its liquor license suspended for serving underage folks. The only advantage to this place is that it keeps a nice chunk of annoying fools in one place. I'll be honest- if this place closed its doors and never existed again I can't say that I would even think of shedding a tear. Maybe I'd dance on it's former ground though. Terrible doesn't begin to explain this.

my thread got merged- it's for the bourbon tasting next thursday in adams morgan at my house

This just happened to the Angry Inch in Adams Morgan. Frankly- I wish ABC could extend this.

Please note that registration for this event will close at noon on Tuesday. If you have not heard from me directly by COB Tuesday please e-mail me for directions and location information. This is very important as I am going to adjust my bottle list for the final count.

What about Maggiano's or M&S Grill? The food at either of these isn't that good imho, but they may provide what you need.

I really wish I had that experience. I so badly want to like this place in its perfect space and ambiance.

Took my girlfriend and 2 close friends to Tabard last night after a delightful experience there with my girlfriend about a month ago. To say I was less than pleased this time would be an understatement. For the opening course the orders were as follows: Lobster bisque, Fried camembert, Arugala and Goat Cheese salad, and a Mixed Green Salad. I ordered the camembert for myself and a friend had the lobster bisque- I didn't taste either of the salads. The lobster bisque was underseasond and luke warm when it was served. The camembert was tough and flavorless. This was clearly a hunk of cheese that had been sitting for some time and wasn't fresh. For the mains we had the Rabbit Leg & Confit, Lobster Pasta, Muscovy Duck & Crabcakes. I only tried the Duck and the Rabbit, which I ordered. The risoto under the duck was terrible. It had terrible texture and was bland. It's like someone didn't bother to season the base in which it was cooked. The duck itself was fatty (and not in that great crispy fat way, in that blubbery why am I sucking this down kind of way) and the duck itself was overcooked. My rabbit was terrible. It was served cool. Now I know confit is not to be served hot, but it shouldn't be served at cooler than room temperature, and certainly rabbit leg shouldn't be served at just slightly warmer than room temperature. Additionally, the leg had 0 flavor to it. I've had a lot of rabbit in my time, and I adore rabbit, but rabbit doesn't taste like chicken thrown in a microwave, and this tasted like microwaved chicken. The gnocci served on the side had no firmness to them either- they were mushy, almost like mashed potatoes put into a gnocci shape. The only things we had that were worth actually eating were the oysters on the half shell that are exclusive to Tabard Inn. Needless to stay, we didn't stick around for dessert. I probably won't return to Tabard Inn for a long great while.

taking the woman and two friends to Tabard Inn tonight. Then to Madam's Organ for Live Bluegrass

overhand or underhand, in one go or in sets over a limited period of time?

The tentative date is 1/11/07 @ 8:00 PM. My goal is ultimately to have everyone able to taste whatever they want until the bottles are gone. Good ice will be on hand as well for those like me who prefer theirs on ice. I'm working on revising the bottle list and we should have a new list come the end of the week or by Monday, but it will be a mix of top and mid shelf bourbon including some older rarer bourbons. Please note, there will be absolutely no food at this event unless I put out some pretzels and almonds, so come on a full stomach. Also, this is not intended to be a strict tasting, thus you will be able to just pour yourself a glass and chat with friends. That said, you will still need to RSVP them as I am limited on space. If I'm left out of bourbon and whisky at the end of this, then my job is done. Final notes: 1. I have limited parking in my area as it is Adams Morgan. Please do not drive to this event as there will be alcohol. 2. Absolutely no one under 21. 3. Don't come intending to drink things other than whisky. The rest of my bar will probably not even be out. 4. If you have a special tasting glass that you love, feel free to bring it. I've got limited numbers of highballs, but I've got wine glasses (my favorite to taste from) and shot glasses for much smaller tastings. 5. Please drink responsibly as I am opening my home to you for this event. I have neighbors and would like to keep them on my good side. 6. Smokers- you will be able to smoke cigars and cigarettes but only on the back patio and nowhere else. Feel free to be Tony Bordain, but just do out outside of my living space. 7. Those with allergies- there is a cat and a dog in my living space. Take your claritan now. Any questions? e-mail me offline at jpschust@gmail.com. Cheers, Jonny

I run 6 days a week and am at MINT 3 days a week if anyone ever wants to join. Must be willing to run in the early morning.

genius.

I'm leaving for the Reef in about 15 minutes

I will agree in that it's not my favorite thing ever, though my choices were beam regular, jack regular, makers, bookers (I'll never understand the appeal of this stuff...in the words of Ralph from the Simpsons "tastes like burning"),knob and woodford. I went with the woodford. Let's just say Corduroy isn't known for their bourbon selection. That said, the reason for posting this was that I was told by a DR member that as my hazing I had to write a review. Well as I didn't eat anything I didn't feel it fair to write a review of the food, so I just wrote a basic bourbon review

So theoretically I was supposed to write a review on this, but that said I came late and had to leave early and had no food. Thus I am left to review my drink. Woodford Reserve is the premium bourbons distilled by the Brown Forman distillery. Brown Forman refers to it as Kentucky Straight Bourbon, but it really doesn't tell the full story. Woodford is a still pot bourbon. Now you may ask, what is still pot bourbon? Well, with inovation there became two types of bourbon- still pot and column still. From http://www.happinessonline.org/BeTemperate/p11.htm: Two type of stills are used in the distilling process: the pot still and the continuous or column still. The pot still is the older of the two. It is a simple device much like a huge kettle whose top tapers off into a spiraling pipe. The continuous or column still resembles a tall cylinder about two or three stories high. With the still pot, the liquid is heated in the kettle and the vapors rise through the cooling spiral where they condense and run off. With the continuous still, the preheated liquid is pumped to the top of the still and flows down through baffle plates. At the same time as the liquid is coming down, steam enters from the bottom of the still and rises through the baffle plates. This steam distills and redistills the liquid as it rises and passes through the top of the still where it cools and condenses. In essence, it's an older form of bourbon produced in the older, more traditional styles, making a decent drinking bourbon. As per the ice that I had with the bourbon, it was produced from DC water if I had to guess. It didn't taste like the filtered water I find at The Reef, nor did it taste like any bottled water I've ever had. Thus my Woodford Reserve on DC Ice with a lime that I had rubbed around the edge of the glass was acceptable and no better or worse than an equal sized pour I've ever had. So there you go- that's apparently my hazing review of the hh. Cheers, Jonny

so on a side note, when we didn't have much cash in college we used to drink high life with lime. taste it against a corona with a lime sometime. bet you can't tell the difference.

and counting.

Now I think Robyn and I should feel bad about this, but I just spoke with her- neither of us feels bad for getting the opportunity to experience such wonderful wine Thanks Dean!