jpschust
-
Posts
647 -
Joined
-
Last visited
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by jpschust
-
Finally a solution to DC's rat problem. Now, what to do about congress...
-
Depends how much cash you have and what the requirements are.
-
Was there last week and did 9 courses. Frankly, I go back to all the same favorites on the menu- OOO, the amuses, hell, the whole thing was incredible.I know some folks don't like what Cathal and his team are doing, and I know some people don't get it (though frankly those folks don't tend to post here), but Eve's tasting room will continue to be my favorite restaurant in the country. Maybe it's the fantastic memories that came from that room, maybe it's the service that I love, and perhaps it's that it's really fantastic food executed at the highest levels. -
The Count of Monte Cristos
jpschust replied to FunnyJohn's topic in Washington DC Restaurants and Dining
There are 2 irish pubs steps away from each other on the hill, I can't remember their names but as you're facing them, the one on the left used to have a great monte cristo. -
It's been on the menu for far longer than a year as it was on there when I bought my condo in 06
-
You know I think that every time I've had brunch at tallula i've been in that range w/o alcohol
-
Depends on the cocktail you want to make- some are sweeter and require 2:1 ratio (sugar to water), some are 1:1, some are 1:2, I need not bore you with all the various ratios I've seen, though I will say that I tend to make mine a little closer to 2:1, but it's all eyeballing it anyways. I also tend to make a tremendous amount of mint simple syrup in the summer (just steeped mint leaves in the water before adding the sugar).
-
Little more detail on this:You put granulated sugar in coffee/espresso because the heat will aid in the dissolving of the granules, but in iced drinks the cooldness prevents the dissovling without serious shaking of the drink, thus sugar already in solution needs not dissolve in the cold drink since it's already dissolved in the water.
-
And because right now food prices are in constant flux- mainly upwards though.
-
I just had another thought- what about Firefly?
-
Here are my guesses: Melman for outstanding restauranteur Achatz for outstanding chef Jean Georges for outstanding restaurant (how on earth did Boulevard get on this list- it feels far past its prime) Central for best new restaurant Johnny Monis for rising star chef Ragan for outstanding wine service Terra for outstanding service Cathal for best chef in mid atlantic Sherman for best chef in great lakes Dufresne for New york city Currence for south If I'm right on even 25% of these I'll eat my hat
-
Intelligensia is certainly great coffee, though it's not where I'd go for dessert in that area. I'd go either to Pops! which is a champagne lounge, or I'd go to oEnology in the Intercontinental hotel which is a chocolate/cheese/wine bar. Also, for really high end desserts you can always go to the bar in NoMi (at the Park Hyatt) for dessert. One final place- Cafe Spiaggia at about 900 N. Michigan, so very close to you, has an amazing Italian doughnut dessert.
-
If you're up for something simple, Bourbon usually has decent taps, and the Reef has my favorite taps in Adams Morgan, though again you're getting slightly better than average bar food
-
If information about the quality of the beef is wrong, then it's wrong. It doesn't change the fact that the food, the service, and the crowd at J Paul's is uniformly mediocre to terrible.
-
Dude, you officially win the award for the coolest restauranteur ever.
-
Awesome! http://newsblogs.chicagotribune.com/clout_...ing-on-foi.html
-
Hang out after a long party at my house?
-
There's no dress code there, believe me there isn't, but they also don't allow much standing inside- if you don't have a seat they generally don't let you in. Also, last call is at 2:30 there I believe (I rarely make it to last call there as I usually start around 8-10PM)
-
-
Yah. New marketing phrase for Bebo: "Bebo. We're the Cubs of the food world."
-
what does this mean? I'm just curious, not accusatory.
-
I just don't understand how this restaurant is still standing? It's reminiscent of the treatment women seem to go through dealing with wedding vendors.
-
We're going to be remodeling a kitchen in a house we're buying, and we're going to be without most appliances for probably about 2-3 months. (It's a full gut and remodel complete with moving electrical, walls, plumbing, etc.). Thus, we're thinking of picking up 1-2 portable induction burners which we'd love to have anyways. Does anyone have a view on one induction burner versus another?
-
The intimacy of the restaurant doesn't really allow for a bunch of 4 tops to be pushed together to make an 8 top. That plus, just as a guess, they may want to keep the noise level down for other diners for the sake of their intimacy. It's just a guess though, so take it for what it's worth.
-
Not a Washington Post restaurant, but we looked into buying out 5-10 what would be considered "Top Tier" restaurants in Chicago for our wedding. It's very doable.