Dental_FlossTycoon

I hear the Pho King experience can be quite messy, but you'll almost always leave with a smile on your face.

Being strictly a consumer of food, never a giver, always a taker, I do know that a lot of very self important people in this city just can't seem to ever be on time. Shame, guiliting, nothing works. Nothing is worse than waiting on little Miss can't answer my cell phone but I'm still a callin ya repeatedly because all six of us are here and they're not seating us till you and your mystery friend get here. Not showing up with any or the whole party without calling, well that's just selfishness and wrong no matter how you look at it. I agree with Nadya's rules and they're fair.

I would have to respectfully disagree with you on that one. Being pushy, complaining and ignoring people is actually rewarded at all customer service locations. A restaurant is the perfect example of this working. Examples: 1. Alpha male with entourage in business suits come in saying they know the owner..mngr etc. Gets seated right away (in place of anothers reservation) because they look like the expense account types and will probably drop huge coinage. 2. Whining frugal complainer mom'esque complains about a small detail to the manager in order to get a discount on their meal. Just so you don't hear from her again she gets a free something, or discounted such and such. 3. Sitting down at an empty table behind the back of the host/hostess and receiving prompt service from a waitress who brings appetizers and drinks immediately at the time said host/hostess notices they're not supposed to be there. Host/hostess waives it off and makes other arrangements. These things all happen, and most restaurants let them happen. This encourages people to keep doing it. It works! A host or hostess or manager or owner that is guilty of any of these things facilitate it happening again. I know there are situations that the service was not up to par and would warrant a discount on a sub-par dish, but I see it far too often for silly reasons.

I like Rasika's web site. Very fresh, and I can really see the menu clearly. I have to disagree with your evaluation of their site. not in the business.

Can't find Tabard In on Open Table, will try to call them I guess. I have: Tuesday: Tutoring Wednesday: Corduroy Thursday: Hashing Friday: Notti Bianche Saturday: Jumbo Slice probably Sunday: Tabard Inn ....and then my pockets shall be empty, but belly full.

I second Rob Stewarts class. I took it and man did I learn a lot. So much fun, and informative as well. the TasteofDC thing covers just basics that most people already know, this Wine Captains course opens new worlds of wine and port to you. I don't get the e-mails anymore, but I think it's around $400 for 8 weeks, about 4 times a year it's offered. That winehead e-mail address is what I remember it being, but they never were really good with the technology stuff.

I'm thinking a nice Chucky Cheese to replace the ever popular Rainforest Cafe? Think of the Children!

Dean, some friends and I already had reservations for Saturday night and bye Gawd we'll still be keeping them. Just reading your Bio on your web site is inspiration enough for even the slightest epicurean taste bud. I look forward to tasting everything! ~Joshua

I'm sure TasteDC is just referring to the Osmosis of age and wine knowledge that just happens with normal age progression. A few gray hairs I hear also helps you learn French pronunciation as well. I particularly enjoy the doe eyed look in their eyes while ignoring my servers eager recommendations and shaking my head at them asking "Is there someone more knowledgeable on wine?" It's hilarious, and my dates always think I'm sophistimakated and funny while doing so. Good fun.

I also enjoyed a very knowledgable waiter at Oceanaire a few weeks ago who extensively with wine pairing and actually some background information about the Chateau's etc. I guess it really expedites things when the waiter/waitress knows these things and increases his/her worth to the customer. -------

Shhhhhh, you're talking about my hangout. I guess it's not secret that The Reef has great seafood, usually and they try to go organic when they can. Locals get a discount and there's only lines on Friday and Saturday nights to go to the rooftop. They also server Chimay and Dekonnick(sp) Belgian beers as well as some nice others. The bartenders actually care about knowing their drinks and appear very knowledgeable.. I think the manager there is named "Mark" but that's all I know. Oh, and the saltwater aquariums are always nicely cleaned and maintained.

Some people love to complain! The reason and we all know the answer, is that the squeaky wheel gets the grease or the free food or gift certificate and they love that free food and something for nothing. All for the price of being a complainer, which to them is an admirable quality because they know what they want and how things should be and if they get something out of it then hey, that's a good thing. Too bad they are the people that make life miserable for us all. I for one do not encourage free or courtesy items for complainers, but what do I know, I don't work in the food service industry.

That would be easy and I would tend to agree with you only if, 1) You knew who the manager actually was ( I recommend a fez or party hat, but that's just me) 2) You could actually get the managers attention without looking like one of those pretentious jackasses who want to instill drama in and at the restaurant to impress people he/she's with. But that being said... I have something to add to this conversation. Why do they take your drink order before you've ordered or had a chance to look at the menu? I know enough to get by with wine selection and food pairings as I've taken the Sommelier Wine & Food Society Wine Captain's Course and enjoyed it thoroughly. Is your initial drink order supposed to be an aperitif and not your wine selection? At what point do you ask or even know if the restaurant has a Sommelier or Wine Steward or captain and is it rude to dismiss your waiter/waitress and their opinion of pairings? How long should one wait in thirst with tummy growling for the Sommelier? I’m sure if I was on a date, asking a kabillion questions about which wines would go with her vegetarian meal and my beef choice would be rather annoying to both of us and would probably also annoy the waiter who just wants to take your order and go back to the wait station and gossip with the managers and host/hostess. Just a few questions, and naming names here doesn’t seem to be appropriate as I really don’t enjoy comparing wait service between restaurants and don’t think it does justice to the owners, chefs and others who read this board. Any input would be appreciated. Thanks.

I envision some nerdy old man with a clipboard and a penchant for wearing white gloves. I used to get up in arms about such things in Virginia restaurants, but then some of the reasons were, "Dust on refridgerator" and such which is re-donkulous. I read somewhere (City Paper I think) there are only two food safety inspectors for all of D.C. and they just threaten to shut down just about every one they visit to keep everyone in line since they won't visit but once every year and a half. Anyone know anymore about this?

So I was able to make it finally to Urban. It was much smaller of a place than I expected, but it was genuine, good, and everyone should visit. Now for the nitty gritty!! Rundown: I chose the three meat platter with potato salad as the side. Yuengling beer to wash it down. While waiting, a 5 year old boy and I cracked some peanuts they had there to eat, like Rocklands does. Pulled Pork I would give an A+, was juicy, not stringy, not full of fake flavor or anything of the sort. The Brisket needs a little work, it was cooked a little too quickly in my opinion, no smoke ring on any of the pieces I had. A little dry too. The sausage was good kielbasa like, grilled nicely. The cornbread, excellent, came with plastic wrap to keep it moist. Sauces, there were four or five. The Ketchup based one was nice, vinegar based needed more mustardy spice, but that's just the way I like it. The sauces were blanded a little bit, but most foods in this area are enjoyed by most people without the spicyness I prefer, I guess it's just a preference. Luckily there was a plethera of hot sauces to add the kick. The potato salad although looking nice, and was freshly made was missing something to make it Mmmm Mmmm good. The potato salad was delicious don't get me wrong though. Maybe some apple cider vinegar added? Bac on in it perhaps? Didn't get a chance to have any soul rolls or Redneck Fondue or BBQ chicken, but there's always my next visit.

Why does it seem that all the good buble tea places are in the burbs? Anyone reccomend a good bubble tea house in the District?

Thanks Africanist. Your comments are most welcomed! I've been meaning to try Etete (pronounced TayTay) for a while. I'm assuming it will be busy tonight though, might hold off for a day or two.

I like Mantis too, I live in the neighborhood. I met the owner or manager named Ben a few times. The place is quite simply run, the food is not complex, but delicious. Yes there is a DJ downstairs always, but is a younger crowd I warn you (those who don't prefer Hip Hop/Techno). Always crowded but posh enough, kind of like Left Bank but less Euro-Trash.

Soul Roll's sound Mmmmm Mmmm good. Dear God must make it up there soon! Webber Bullet story: That's sad man, warn a guy before telling a story like that.

Nora in Dupont Circle. Under $100 just don't get dessert. Organic, but not necessarily gluten free though.

I've heard good things about this place, must make a pilgrimage.

Older posted article in the DCIST by Scott Reitz. Pic also by DCIST So finally was able to give the new Chef's Kitchen a try. Everything is clean and looking nice in there, well for fast food. I spoke with one of two owners (Fariq, or Farook ?) and he was quite excited about the place. Entree's were around $8-9 and slightly higher in price than say Delhi Dhaba, but they did have the Mix and match which gives you a nice sample of what they have. They have a full Vegan menu, but alas they also have the Indian curried staples that we all love. I particularly enjoyed my butter chicken with Naan and Spinach-Tofu creation. The Naan was a little heavy and thick, but other than that everything was smooth and tasty. I don't know if many places do this, but they did place tomato chunks and slices in with the Masala sauce. That tomato didn't seem to taint it though and actually soaked up some of the grease that would normally go along with it, but added a little acidity? All in all, the food was easy on the palate like any quality Indian Food place should. No extreme spices or grease or oils, but came with some sauces that accompany any taste buds that wanted to kick it up a notch. Fariq, or Farook said that they will have late night specials around $5 for all of us Drunken late nighters opting against wet bread cheese and tomato sauce(Jumbo Slice). They’re open Fri & Sat till 4:00 am and 2:00 am on Thursday nights for now.

Filomena's in G-town used to do simply a wonderful brunch.

Oh no, you mentioned a Holy Grail of Barbecue for some of us!! Rocklands! Blasphemy! I try to eat there as much as possible and all the folks in my office have learned that Red Hot and Blue and a few lousy others are pale in comparison to Rocklands. Please try their pulled pork platter to change your mind. Sweet Tea too! ....and no I'm not affiliated, just love good barbecue done right.

Dan's Cafe in Adams Morgan gives you a fricken coke can and your plastic cup of whiskey separately. Only if they squeezed liquor from a goatskin bag hanging around the neck of a hirsute and caloricly challenged bar wench with candles abound would it be more of a dive. Stoneys food scares me. Millie and Al's the creative bathrooms only deter my fun there, sometimes I have to go to the bar next door just to use the restroom, it's quicker too. Chief Ikes on Blues nights gives it a distint roadhouse charm. Dr. Dremo's although not the smallest of bars, has an amazing selection of micro's brews and homemades yet still clinging to that musty, allergy antagonizing feeling of a dive bar. Someone tell me why are dive bars cool again? Just cuz you're lacking coinage or don't feel like sweating out the Eurotrash bars doesn't mean you have to suffer poor service, unsanitary conditions, sticky seats, bad music and painfully bad drinks.