Meaghan

Maybe Circle Bistro? Dino?

You couldn't eat what was on the menu? Because of dietary restrictions or because it was all gone?

You know what you're supposed to tell the kids when you hear the ice cream truck? You tell them that the bells mean that the truck ran outta ice cream. "Mummy, how come the ice cream man always runs out of ice cream?"

I nealy had a panic attack the last time I was there because of the tool count and the poor service. It was like Tony Soprano and the ducks.

I no longer have to feel compelled to go there!

Don't be sad!

Michael is an angel.

Yes and no. I believe that as soon as you hurt the feelings or alienate someone you care about because of food or an inability to compromise, you've crossed a line. Most of you take human beings more seriously than food, though.

Thank you. You make sense to me. PS: The fact that you spell McDonald's wrong is hot. I like it.

It's like you're unraveling a big cable-knit sweater that someone keeps knitting and knitting and knitting and knitting and knitting and knitting...

Chef RJ Cooper may be a dude on a bike and a comic, who in generous spirit will autograph a menu “Keep eating, fat [pick a noun],” after more than five hours of feeding you. He’s modest and fair-spoken at the table, gracefully disguising the intensity of his labors, making it all look second nature. I will say this, if you haven’t eaten at Vidalia in a while, you’re doing a disservice to yourself. I had to ask myself last night, where have I been? Why wasn’t I swiping my credit card here all this time? Why?! Vidalia may be a culinary booty best known for shrimp and grits, corn bread, the buttery lust of southern tradition, but what’s most outstanding is less seen in the heart of Georgia. The raw courses and the lightly cooked; every piece of fish tastes clean and fresh and of the highest quality. The creativity and the way these plates dance and pair so perfectly with the wine in house; I would more expect this in San Francisco, Seattle, maybe Vancouver or a place I haven’t been. It’s my favorite kind of food in the world. Raw, Asian-influenced, artistic without too much complication...and along side the right wines, served at the right temperatures, poured by someone who really cares and is passionate about what they do? I couldn't wish for more. I can’t tell you everything now because I need a day (to exercise and rest so I can go to CityZen later). But until then, here’s is a window into my birthday celebration (this, a copy of the menu that awaited me at the table): Happy Birthday Meaghan Amuse Bouche cucumbers, caviar corn, morels Raw fluke, seaweed, ginger Lightly Cooked tuna, beans, peppers Offal foie gras, onion, saba Shellfish scallop, sweet pea, truffle Finfish taz trout, arugula, tomato The Other White Meat belly, barbeque Pastures lamb, eggplant, lemon Cheese surprise Dessert peach, lavender chocolate Mignardises Doug Mohr, the sommelier, is of the nicest, most professional guys in town. I felt like he genuinely respected me, showing me and talking to ME (not like a dummy) about his wine picks. I'm going to have to consult with my dining companion to truly recollect every wine that I drank. The service was tremendous, and a number of the courses stood out as some of the best food I know. Thank you RJ and the gracious staff of Vidalia for making my birthday so damn special.

The chicken pate tastes like play dough there.

Isn't work fun!!

How about Adega? Or is wine too serious for the mood you want to set? The good news is they have free Wi-Fi there. Hooray!

You are right! The tree is an herb. Too lazy to read further, which is why they don't pay me much. PS: I'm not sure about bananas Banana + Sucker=?

That was you? I used to call you all the time! Me love you long time!

Damn Chefs!

Oh, come on! We'll get a good column out of it!

Why do you gotta ruin everyone's fun, man?

Tom, I'm gonna call you Tom Poweful now because of your large pan avatar.

What came first the chcicken or the egg? What came first bad service or smaller tips?

Priceless. [That's a Mastercard ad right there]

The really cheap fucks pay in cash and run away from the check presenter...

Don, when is the Washingtonian going to put your June and July columns online? What is this, 1995?

Clickity-click What's even more fascinating is that the offender can submit an apology for being a shitty tipper. This is bogus, but still...