alan7147

Monday is the day. The day that Jake and many others have been waiting for. It's finally happening. Pants-wetting good news.

After experiencing the glory that is the grilled bluefish at Hook and Tackle Box, I've been looking for some to do at home at some local markets. I checked Eastern and Whole Foods, but have had no luck. Has anyone been able to find it at local area markets?

Black Salt Market had it two weeks ago. All their stuff is great.

The dude at Calvert Woodley said that the Plymouth Sloe Gin has been flying off the shelf...selling for just over $30 ($32 if memory serves) a bottle

If you are ever in B-more, the Wine Source in Hampden has the Plymouth Sloe Gin on sale @ $17 for a 750 bottle.

(they also had 209 Gin for around $25 a bottle, IIRC.)

This is just another thread I am apparently no longer allowed comment in... Like that has stopped me before.

Isn't this service limited to 180 character messages? Hell, there are people here that can use more than that describing what kind of cheese to order on their hell burger.

Amen Sthitch!!

Twittering sucks IMHO. Who the hell cares what I am eating now!!

ETA: Apparently people do as there is a thread devoted to that very topic here.

Maybe it's just me, but I'd hold a law firm to far stricter standards than a bar/restaurant. If my burger takes longer than I expect and comes without the salad I ordered, that's far less problematic than a law firm sending me documents that are incorrect.

Ok. Keep mouth shut before I get in trouble. Thanks. Bye.

Unfortunately, in the restaurant biz (and in many others, as well), that's a non-profitable business model. The amount of money you burn by having paid staff on the books far before you open

Same could be said for law firms paying a salary to new associates while they are studying for the bar etc etc etc. I have to disagree with you here. My simple point was any business should be ready to cater to clients/patrons in a productive manner when they open their doors for business. End of story.

Well, you should change your mindset. Just think about your first week on a new job. There are just certain quirks to that new job that you have to be taught, they're not automatic.

Why should it be any different for a restaurant? Yes it's a service business, but that doesn't stop them from being human and subject to the same adjustments that we need in our first weeks. I'm sure that it's a totally different clientele from what they had on K St, and totally different expectations. They're also not part of some behemoth chain that has consultants watching every move. Or even a restaurant group that has most things nailed down. It's a small business, and they're going to have a harder time functioning that way.

The reality is that most places DON'T know what to expect the first week. There are several highly-regarded and successful restaurants on this board that had similar problems their first few weeks and needed a little time to fix them.

I agree 100% with Ubet. Sorry, if I was not able to handle a new client's needs I would be out the door and I hold any organization to the same standard. Don't open until you are ready to deal with anything (expected or not). Prepare for the worst and adjust accordingly.

Pizza Port Hop-15 double IPA. Best example of the style I have had. Sorry none to be found around here

David, could you please share some of your more savory recipes? I don't know why, but I'd like to see how it goes with Ginger Beer... How is it with spiced rum? Thanks!

and more importantly, where can I pick some up?

I think Bassin's has some of this, at least they did a couple of months back.

Just scored me a mixed case of Three Floyds....GumballHead, Alpha King & Pride and Joy. Also got a bomber of Alpha Klaus Christmas Porter. PM me if you want to know where they have it. It won't last long as they only got 5 or six cases in total.

Woohoo! I was right!

Waitaminute...is the "Pear Tree" the standard 6 year old Willett? I've got a bottle of six year old plus a bottle of the pot still shaped bottle...

I believe that the original 6 year old Willett's (122-proof) that Joe had are gone. There is currently a 6 year old that is cut down to a lower proof as well as a 6 year old Pear Tree. Also, there is a 7 year old floating around called Fuss n' Feathers (I perfer the Pear Tree).

2006 Pierre Gaillard Saint-Joseph Blanc. 100% Marsanne. Honey, Peach and Nectarine with some tropical fruit. This has some weight to it but it is not over the top. Priced well at Bassin's ($27.99)

Starting the evening with a bottle of NV Inflorescence Champagne, a marvelous Blanc de Noirs imported by Potomac Selections.

Cedric Bouchard's champagnes are freakin fantastic. His Les Ursules cuvee (also a Blanc de Noirs) was the best thing I drank last year.

how about your fries being covered in Mayonaisse when you buy them in a paper cone on the street in Germany? blech.

Blech is right (at least IMHO)

Anyone seen Allspice or Pimento Dram in the area?

What type of cocktail are you looking to incorporate this into?

Or hit Hot Doug's (www.hotdougs.com). You'll wait in line, but it couldn't be more worth it. Check out his menu on the website. You can get one Chicago-style dog and one of his daily specials and kill two birds with one stone. It's totally unique and fantastically awesome. Plus, on a Saturday, he'll be doing the duck fat fries.

Hot Doug's is closed this week for vacation (3/3-3/8). They re-open 3/10.

Video clip: Angus Winchester on the Daiquiri.

Yum, just made one with Rhum JM.

I've been scrolling through a thousand and one postings but I would really like to see a website that works. (Please check it before you post it here!) Where are all the RTS locations - city & state please. What are the hours and days of operation?

Why would I want to go here for my 25th wedding anniversary this weekend?

I'm trying to narrow down choices to 6 good ones! I have it narrowed down to Komi, Zatinya, Restaurant Eve, Cafe Atlantico, Jaleo and RTS. I prefer really NOT to go into DC unless I can get good parking on site and VA would be more convenient.

Do you have reservations for Komi? If not, you can scratch that from your list. Also, most of these places have valet parking so there is no need to worry about finding a parking space.

2005 Sattler St. Laurent Reserve decanted for 90 minutes. Super dark with initial berry/cherry flavors eventually giving way to an almost grapefruit like acidity. Awesome and a perfect example of why I love this underappreciated grape.

They are available via Amazon.

You sure about the Aged whiskey ones? Checked Amazon and did not see it there, maybe I missed it. I'll check again.

I have all the Fee bros bitters except the Whiskey Barrel Aged Bitters. Anyone (Parrott) know where to score some?

I have to say Balducci's sells probably the best potato chips I've had from a bag: Tyrell's. I've tried both the sweet red pepper and the sea salt & pepper varieties and loved both. Like all things at Balducci's, though, they're expensive--over $4 for a little more than 5 oz. But they're damn good for my tastes.

Pax

Brian

Try the aged cheddar and chive ones, they are fantastic.

2003 Giuseppe E Figlio Mascarello Barbera d'Alba Scudetto. Leather and tart cherries, this is a seriously old school Barbera.

So my wife and I were thinking about doing the all-inclusive thing - I hate the stress of paying for food on vacation. Any recommendations? I'd like to find the one with the best food offerings of course

We are going here in April. Apparently it is fantastic.

www.hermitagebay.com

Boca Raton

It's actually on Military Rd. Two minutes from where my parents live.