dcs
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Posts posted by dcs
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On 4/29/2021 at 11:59 AM, captcourt said:
Just reviving this thread yet again by saying: At this point, there are so many vacancies in the area that I find it hard to believe it'll be rented any time soon.
Sign in the the window says a Kanji is moving in.
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16 hours ago, DonRocks said:
She is now.
(If I knew Ramberto’s last name, I’d be happy to put him in the title.)
That is totally weird. What got me looking at this was this recent article at Eater DC which says it was last updated February 26, 2024. In the blurb about Green Pig it says:
QuoteThe menu’s currently undergoing a transition, though, courtesy of new ownership and a new chef, Laurence Cohen.
Then I checked the Green Pig website and it listed Laurence Cohen as Executive Chef with no mention of Tracy O'Grady or Brian Wolken.
Strange.
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On 7/29/2020 at 10:09 PM, captcourt said:
As big fans of Tracy O'Grady, we've ordered carryout from here twice during this pandemic (like other restaurants in VA, they're now open for table seating outside and, to some extent, inside) and the food was terrific both times.
Tracy O'Grady is no longer listed as Executive Chef on the Green Pig website. Anybody know what happened here?
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On 1/5/2010 at 9:15 PM, DonRocks said:
I wasn't that hungry tonight, but I was craving Tex-Mex and hadn't been to Guajillo in awhile now. I walked in, took a seat at the bar, ordered a Negra Modelo, noticed this on the menu, and was overcome by curiosity:
How big is it?
It's the biggest burrito I've ever seen in my life BY FAR.
Big enough so you say "Oh my GOD!" when you first see it.
Big enough so people stare when you're eating it.
Big enough so they give it to you for free if you finish it.
I won't say it's impossible, but picture a virgin having sex with John Holmes.
Cheers,
Rocks.This guy cleaned his plate of the entire 17” inch burrito with fixings in a little over 4 minutes. I wouldn’t have believed it if I didn’t see it.
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On 7/6/2020 at 12:43 PM, Tweaked said:
Chef Kwame Onwuachi announces his departure (per his IG account).
Kwame Onwuachi’s Cuisine of the Self, by Hannah Goldfield, October 2, 2023, on newyorker.com.
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On 1/11/2019 at 4:14 PM, DaveO said:
While comments above, or lack thereof indicate that this long time restaurant is not a favorite of members of this board over the last 10+ years, but did generate fond memories ....it is currently in a financial mess having filed for bankruptcy. Its a tough business.
... and then sometimes you make it tougher on yourself ...
The Owner of Georgetown’s Ristorante Piccolo Admits to Stealing COVID-19 Funds, by Tierney Plumb, August 17, 2023, on dc.eater.com.
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On 8/1/2023 at 5:46 PM, DonRocks said:
Eighteen years later, does anyone understand what I was saying?
"Melted, Pounded, Extruded: Why Many Processed Foods Are Unhealthy" by Anahad O'Connor and Aaron Steckelberg on washingtonpost.com
On 8/2/2023 at 11:50 AM, Steve R. said:Yes. Otherwise, I would've continued to pound down Big Macs. Or Velveeta grilled "cheese" sandwiches on Wonder Bread (they undersold their product - it definitely built my body more than 12 ways).
I also agree with you that I'm not interested in meals that are well sourced, prepared with care & don't taste good. As you say, "tastes good" is a necessary factor.
And, because I'm so goddamn jaded, I'd add that a healthy dose of mistrust is a requirement when buying the watermelon from the "Organic" section.
(by the way, could you be more specific about what you saw when the lights went on? I need to stop my mind from endless speculation) 😇
The Perils of Highly Processed Food, by Adam Gopnik, July 24, 2023, on newyorker.com.
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16 hours ago, DonRocks said:
Unfortunately, Ocean Shack sounds like a lot of frozen seafood; maybe they'll feature a "fresh catch" which means they got in some fresh fish that day.
That sounds right. The article says its the same owner as Ocean Crab in Chantilly. From the pictures on their website and menu, it looks like their fry baskets get quite the workout.
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Seafood restaurant looking to open next month in Thirsty Bernie’s former home, by Matt Blitz, August 1, 2023, on ARLnow.com.
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End of an Era: Booeymonger Closes, by Robert Devaney, April 10, 2023, on georgetowner.com.
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On 12/7/2008 at 12:19 PM, synaesthesia said:
It's interesting to see all the things that Barbara Lynch is doing in Boston.
Barbara Lynch, a Leading Boston Restaurateur, Is Accused of Workplace Abuse, by Julia Moskin, April 20, 2023, on nytimes.com.
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On 10/26/2006 at 7:12 PM, Pat said:
I just finished reading Mimi Sheraton's Eating My Words, and she says definitively that the food improves when a critic is recognized (and goes into an explanation of it).
Mimi Sheraton, Innovative Food Critic at The New York Times, Dies at 97, by Robert D. McFadden, April 6, 2023, on nytimes.com.
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On 7/9/2018 at 12:02 PM, DonRocks said:
I have not found anything about the 2018 sentencing and jury trial that was supposed to take place.
Man, I'm really sorry if anyone got scammed because I was raving about this place - I guess looking back, it's almost not humanly possible to be as nice as these two appeared to be, and Caffe Aficionado was just too deeply artisan to survive in such an expensive space. Anyway, I was sure fooled, but it's also not the first time.
The wheels of justice do indeed turn slowly....
Former Rosslyn coffee shop owner sentenced to prison in credit card fraud scheme, by Jo DeVoe, April 6, 2023, on arlnow.com.
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Thank You for Your Reservation, by Anand Giridharadas, January 23, 2023, on newyorker.com.
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On 1/30/2016 at 4:36 PM, DonRocks said:
Boy oh boy did it rain the next day, but I knew that what I was seeing as rain, was something a lot flakier than that 293 miles to the north - I was *so happy* to be here, and I was even happier when I went to dinner the following evening - this hotel is just a few minutes away from Chef & the Farmer.
The Impossible Art of Keeping a Restaurant Afloat, by Vivian Howard, January 20, 2023, on nytimes.com.
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On 12/17/2022 at 11:28 AM, Bart said:
I hate the name of this restaurant.
But I guess it's better than "Supposibly" or "For All Intensive Purposes"
On 12/17/2022 at 11:39 AM, Ericandblueboy said:Two lawyers came up with this name 🤮
I too have an aversion to this name. The food is probably fine, but the name has pushed it far down on the list of places I want to try.
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On 9/5/2015 at 10:59 AM, dcs said:
A $14 gin and tonic? Is this what it has come to? I suppose it is better than the $20 gin and tonic in Las Vegas.
On 9/6/2015 at 3:29 PM, DaveO said:Well it is an expensive gin and tonic but consider some of the other elements:
First he is using citadelle. I like that gin; I do like it for gin and tonics made with a great tonic. They are using fever tree. That is expensive. In fact the fever tree might be more expensive in the drink than the gin in this case. Citadelle btw goes for about $35 for the large 1.75 litre bottle. That is almost 60 oz, so if they are doing a 1.5 oz pour that is about 40 gin and tonics at a little less than $1/pour. I bet the fever tree might be more expensive.
But consider for dining out:
We all know the restaurant pays rent: Everyone comments on it. They also pay:
1. The complete costs of Real estate taxes per foot. Certainly several dollars/foot
2. Utilities including electric and gas. Certainly several dollars/foot.
3. Some management fee to the building for whatever it is the building provides.
4. Maintenance contracts for all their equipment in and out of the equipment. Expensive and especially expensive when things break or one needs a lot of labor.
5. Labor costs for all the staff; I know the staff doesn't make a lot per hour, but there are a lot of staff in a restaurant like this: You are paying for the prep time before the meal: somebody is cutting the garnishes and splitting the herbs, all before we dine.
6. Replacement costs for dishware, glassware, silverware, etc. That stuff chips, breaks, gets dented and bent all the time. That is an ongoing cost.
7. The drink has a sip stick and a bev nap (beverage napkin) or a coaster. Not much but it costs.
8. SALARIES. In a restaurant of this type there is a lot of staff.
9. A fair amount of middle management. Those salaries are higher. (btw: we were speaking with some of the staffing people who hire from the bar school for caterers and events, and they also recruit middle management and chefs. The bigger restaurants and chains are all faced with hiring more people from out of town. We are straining the local talent with experience with all these new restaurants.
10. They have publicists and possibly "arrangements" with tour groups or hotels or whatnot to spur visits. They have accountants and management staff all working on aspects to keep all the restaurants busy, supplied and staffed.
And then there are one hundred other items.
Now it IS a lot of markup. But if the restaurant isn't doing volume, it really doesn't cover the costs. We can make really great G &T's at home with really great ingredients for a fraction of the cost....but then we aren't dining out. Its sort of why I really like great customer service to accompany all those markups.
btw: I have an overactive math head. Sometimes I know ingredient costs, and when I can my head starts calculating "markups". Always silently
But it really is why I like great customer service on top of the dining experience. Also, over the years I've been to the different Jaleo locations. I've always enjoyed the dinner and the dining experience.
Sorry, the $17 Cocktail Is Totally Normal Now, by Jessica Sidman, December 5, 2022, on washingtonian.com.
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Washington Post Ends Print Sunday Magazine, by Andrew Beaujon, November 30, 2022, on washingtonian.com.
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On 10/28/2018 at 1:04 PM, dcs said:
Casey’s Irish Pub - 1969. Opens at 10am on Sundays showing all NFL games. Happy Hour all day on Sunday. The breakfast potatoes were surprisingly good.
Closed.
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After an extended closure, Lost Dog sibling the Stray Cat has reopened as the Stray Cat Bar & Grill with an upgraded cocktail menu ($4 off at Happy Hour on Fridays) and a simplified food menu.
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Beer Selection at Giant and Safeway
in Beer, Wine, and Cocktails
Posted
According to the Punctuation of Quotations guide from the writing center at Hamilton College:
In the case of
both the quotation and the sentence in which it is contained are questions. Does that mean the punctuation should read as follows?