alan7147

In the new issue of GQ magazine Alan Richman details his 23,750 miles traveled and 162 burgers eaten across the country to deliver to us his opinion of the top 20 burgers in the country. Surprise surprise, not one with in 100 miles of DC. The closet one is the Rouge Burger from Rouge in Philadelphia, it is ranked #4. What was number 1? It was the Sirloin Burger from Le Tub in my home town of Hollywood, FL.

Woops, my bad, it is shoulder. I should edit my response. Thanks JG.

BdC is always a fun time on Bastille Day. I would venture to guess a little more raucous than Lavandou. By the way, I was at the bar last night and they were out of the Meursault, Genevrieres, 1er cru, 2001 that Johnny Rooks had mentioned. (wonder if he drank it all?) Had a couple of glasses of a nice Sancerre though.

Just got back from the grill and finished scarfing down a pork shoulder sandwich. Whoever mentioned the addition of more garlic is absolutely right, I am nervous to talk with any coworkers now. Has anyone noticed that they changed the bread? It was a notably softer roll from the last time I had the sandwich

I would go to Gazuza(nice lounge) for drinks. Then go across the street and hit BdC for some food and more drinks.

I got nailed one evening on my way home from Blacksalt. Lucky to only get a warning in the mail though. I think I was going 55 in a 35.

One that comes to mind for me is Grapeseed in Bethesda. Had a great meal there last month. I find this to be one of the highlights of the Bethesda restaurant scene. There are so many restaurants downtown, but hardly any GOOD ones. Anyone have any thoughts on this place?

Hmm, after reading about Marcel's, maybe it should be included in this list.

Of the above three, based on overall experience (food, wine, service & atmosphere) which one would you pick for a special occasion dinner? I have been to both Citronelle and Maestro, but not in the last year and a half.

Had a wonderful dinner at Corduroy this past Thursday, thanks to Chef Power, Rissa and Ferhat. We started out with cocktails in the bar area and then made our way to the dining room for dinner. I'd say the dining room was about half full primarily due to the fact that there was a retirement party of some sort going on. I had asked Ferhat if Chef Power could make the scallops tartare that I had been hearing so much about for my first course. He came back and informed me that the chef did not have all of the ingredients he needed to make this dish, but that he would do something similar. This sounded good to be so I chose that for my first course followed by the Wagyu strip steak. My girlfriend went for the red snapper bisque and a half order of the scallops over potato puree w/ morels for her main. The scallops that were presented to me were delicious; it was much like a ceviche rather than a tartare. The red snapper bisque was also a hit as it was very flavorful without being overly heavy from too much cream (which I find is often the case with seafood bisques) A few minutes after we were finished with out first course, we received a pleasant surprise when a couple of plates of lobster salad appeared for us compliments of Tom Power. This was a very nice gesture that was most appreciated. When I took my first bite of the steak, I thought holy s&!t that is a good piece of meat. I have to agree with Jacques about the Wagyu strip in that I did not detect any of the "pork" like flavor described by others, but did taste a somewhat "nutty" flavor (I would guess due to the aging). The turnip gratin and the sugar snap peas were excellent accompaniments. As for the scallops, they lived up to their pristine reputation and were deemed a success by my g/f. As I think Heather mentioned before, they were served with chanterelles instead of the stated morels. As for wine, we asked Ferhat to pair a glass with each of the courses and he did not disappoint. Now that I am working only a few blocks away from here, I am going to have to head over more often to the bar with some buddies for drinks and those spring rolls.

I am confused??

Is Sunnyside farms at the Arlington Farmers Market? If not, can anyone recommend a good vendor to buy meat from? Thanks.

Has anyone been to the Farmers Market in Rockville which takes place Saturdays @ the Rockville Town Center? I was thinking of heading up there tomorrow morning, but won't if it is not up to par with the Arlington Farmers Market at Courthouse.

This is funny too: USE OF SENSES (continued) · COLOR VISION: Frequently. Recognize color differences between various drinks and colored linen. Quality control. · FULL FIELD VISION: Constantly. View department and other areas of hotel. · SMELL: Constantly. Detect potential hazards and odors. · OTHER: Occasionally. Sense of touch needed in handling hot plates. What dumbass is going to touch a plate and not realize it is hot?

Has anyone noticed that Corduroy's website(www.corduroy-dc.com) is no longer active? Anyone know if there is a new web address?

Yeah, please tell!!

As far as I know, Komi does not have a website.

After a quick google, here is what I found: rare: 140°F (60°C), center of the steak is very red and coolmedium rare: 150°F (65°C), center of the steak is red and warm medium: 160°F (71°C), center of the steak is pink and hot medium well: 165°F (74°C), center of the steak is pinkish and hot well done: 170+°F (77+°C), steak is thoroughly cooked

I like the Charlie Palmer's issue. The woman complained that her steak was too red on the inside and that medium rare(her requested level of doneness) should be pink. Am I crazy or is medium rare supposed to be a warm red center. Pink is more towards the medium/medium well end of the spectrum.

The one thing I would have preferred was an option for a red & white wine instead of the overly sweet Sangrias..

Had a nice time at the Young, Hot & Cooking event tonight. Couldn't make it to Corduroy beforehand so I didn’t get a chance to meet the others who post on here. Here is a run down of what each chef prepared tonight: 1) Fabio Trabocchi (Maestro) -- Signature lychee panna cotta with homemade basil grappa. 2) Cathal Armstrong (Restaurant Eve) -- Manilla clams with Chinese sausage and spring garlic. 3) Eric Ziebold (CityZen) -- Boudin blanc of Path Valley Farms rabbit with morel mushrooms and English peas. 4) Johnny Monis (Komi) -- Spit-roasted kid goat moussaka. 5) Christina Kiewek (Oyamel) -- Stuffed squash blossoms with goat cheese and epazote with a Vera Cruz sauce. My favorite dish of the night was Chef Monis' roast kid goat moussaka. According to him.... the dish requires a lot of care, patience and attention. The meat is roasted for four to five hours and is perfumed with smoke. I also enjoyed the Boudin Blanc from Eric Ziebold. Overall it was a very enjoyable evening and it benefited a good cause.

I second that as the best pizza at Sette

I agree with you that some people put some funny things on their plates next to A single crab. I am of the belief that nothing more than a little cole slaw or an ear of corn is needed.

It was almost as far down as High Noon, which I consider vastly superior. The Greek Deli has a long line too, but that is worth the wait

I have to say one of my favorite reds for under $15 is the 2003 Castle Rock Russian River reserve Pinot Noir. I bought it a while back on Wine Exchange for $11.99 a bottle and it has trememdous fruit and depth for the price. This pinot can easily out match those that are twice it's price.