Dental_FlossTycoon

They're a little pricier per drink I think than what they should be.

Sheepishly par boils his ribs, but I use a dry rub!

Stopped in for the first time the other night after an exhausting workout. Saw they had a special 2 hot dogs for $6 so I got it and an extra $1 for all the topping I wanted. Proceeded to make myself a big Chicago style dog, they had everything a boy could want. Sport peppers, check! Celery Salt, check! Mmmm Mmmmm good. But I was starved.

Glad you liked it Joe, I did as well. I posted a little something on it a while back I haven't really hunted for it, but haven't seen it lying around either.

I guess I'll have to sample it again with a cleaner palate as I don't recall it being of the demi sec/ Sauternes realm. I'll post my results, this may take weeks.

Framboise is rather sweet, the bottle I tasted was more, Leffe meets Delerium with a little more sugar, I agree it was sweet. Finish is not spicey like a Chimay, but I wouldn't say Framboise sweet, it wasn't sickenly sweet like lambics but it resembles a Belgian still. This is their first attempt, so I enjoy the creativity of trying something new.

The girlfriend and I decided to attend this very interesting sounding event at "The Reef" last evening. We were pleasantly surprised by the energy and just all around good time we had. We both have enjoyed Dogfish Head beers in the past and we were not disappointed by their new beers at all to say the least. Sam Calagione the owner, and a bunch of other brewers from the States (Sam Adams, Rogue etc.) took a trip to Belgium and when they sobered up and came back to the states this is the results of his inspiration, the "Red & White" and the "Black and Blue." The Red & White is a Belgiun-style wit, and the Black & Blue is a belgian-style Strong ale fermented with blackberries and blueberries. The girlfriend and I both have favorites with the Chimay's and Delirium's of the world and our most favorite with two big thumbs up was the Red & White. Try this when you can, you will not be disappointed. Claus, the National Sales Manager was there and full of energy and knowledge as expected. Sam was there as well taking turns talking about everything under the sun, sharing stories to the group of about 30 beer lovers. Brian the owner of the Reef was fun as always, chef Ken came out and prepared 4 courses trying to match to the beers. His best course was a two beet salad that with the vinegary beets matched amazingly well with the Dogfish Raison D'Etre. Great evening, wish we could do more of these around here. ------ From their web site, the beer you must simply try Red & White Availability: Limited - 750 ml bottles Release Date: February 2007 New in 2007! A big, belgian-style Wit brewed with coriander and orange peel and fermented with Pinot Noir juice. After fermentation a fraction of the batch is aged in Oregon Pinot Noir barrels, and another fraction is aged on oak staves. The beer is blended together before packaging. This has been one of our most popular Limited Edition beers at both our Rehoboth Beach, DE brewpub and at festivals. It successfully marries the refreshing citrusy qualities of a Belgian-style white beer with the robust complexity of a bold red wine. 10% abv

Missed this thread by a few days but good choice! I escape to Harry's Tap Room for a late lunch often. After sampling a bit the baked Brie and the curry mussels, are what I like the most there. Greenberry's Coffee is indeed a a good coffee shop to plunk down in. The coffee shop across from the Court House Metro, in that bookstore I've found is a good laptop spot. Hope this helps someone somewhere when they need to escape.

Tartlets you say? World Cup games? I'm listening. But seriously, I seem to recall, but could be horribly wrong, but Pizzeria Paradiso's in G-town had a cask conditioned ale in their back bar when I last visited. Of course I could be mistaken and that would be a DR sin around here, being wrong or something important like misspelling a French/Italian word is not acceptable.

I live in Adams Morgan too and have sampled repeatedly, pretty much the entire neighborhood. I’m so glad you enjoyed eating at our neighborhood Meze, I like it as well! As you can see there are lots of tastes in the area and although sometimes the service or food experience can be spotty, most of the time a person will have a pleasant experience and walk away having your cultural taste buds quenched. Folks, if you really like Meze(who coincidentally had some big anniversary yesterday), then you should also try Bossa(Jazz), Rumba(Cuban), and Grill from Impanema(Brazillian, which may be a little more expensive). Wine isn’t to be bought there though; Mojito’s and Caipirinha’s are the drink du jour, especially in this heat. Meskerem across the street has pretty good Ethiopian, and Bukom although looks, and is a practice spot for Rastafarian Reggae music has simply Amazing Caribbean food downstairs in the back. Jerk Chicken to perfection I'm talking about! If you want a quick, cheap bite before drinking, stop by Julia’s Empanadas and order a Chilean. They can’t be good for you, but after sampling a few too many Belgian’s over at the Reef, it’s tastes sooo good. The Reef has organic and farm local cuisine and a surprisingly top notch Seafood and vegetarian selections from Chef Tedd there. You've got Pasta Mia around the corner if you don't mind the Soup Nazi like way they make you line up around the corner and down the street. That guy simply refuses to expand or open up his back area. I guess the guy doesn't like money or something. Anyway, everyone should come and visit some of these nice restaurants in Adams Morgan. --- [The following posts have been split into separate threads: L'Enfant Cafe (Dame Edna)]

Hi, dessertdiva. I think the Reef is in need of a "real" write-up on here or the Washington Post, and I'm not the person to do so (Lack of writing skills). After talking with some of the Reefs staff, managers, and other thirsty regulars I've learned a lot about what makes The Reef a hidden treasure. Their organic and local farmer selections, beer line cleaning rituals, process of wine and beer selection as well as their almost sole adherence in the Adams Morgan neighborhood to the city's fire code. They have no dress code, spend a heck of a lot on fish tanks and have some very knowledgeable bartenders. Someone ask Fritz(WaPo) and/or Don to visit again and dig a little deeper about this place that I've grown to love. Their specials are rather nice as well.

Alright, Dremo's has comedy night, beer pong(used to), yummy assortment of beers like Chocolate Doughnut, and yes it's rather dirty, and the decor is tacky, but smokey, stickey, dark, alcoholics in the corner, toilet you're afraid to use, one bribe away from being closed for....it's not yet. They also have to serve 40% food in Virginia to be able to serve alcohol too, because that's the law. That takes away from the divey part of it a bit more. I'm thinking bars like, "The Raven" and "Townhouse Tavern" are more like the classic dive bar, but that's just my opinion.

Come on, Bedrock has an amazing assortment of Belgium and British beers. It also has some cool furniture that I would gladly put in my house. I think that would eliminate it from any definition of a dive bar wouldn't it?

I couldn't agree more. There's no money to be made in wine if you don't know that much about it. Heck, I doubt I could choose something that would be profitable and a good ROI. But, if you have the room and the disposable income, then by all means. I recommend the Sommelier Societies Wine Captain Course, or the Washington Wine Academy training.

I used Firefox and IE and both experience the same. The Web site is clean with only 3 flash objects, menu, reservations and happy hour easily found. That said. The Location goes nowhere,(I assume their Google Maps API is still cooking), the press release should not auto-download, but should probably be a window popup to as simple text release, or a link to the web site that (i.e. WAPO). Also Upcoming Events doesn't open. So, all in all, get on your Web guy/gal to finish the job of what could be a very professional site. Hell, why waste time even posting this when I'm wondering if the management hasn't even bothered to click on this site to see what works and doesn't.