Josh Radigan
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Everything posted by Josh Radigan
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Before this gets out of hand, one thought. Calmer heads prevail, calmer heads.. What about Restaurants that don't update changes with management or chefs, yet still sell it as part of their program. Taylor Gourmet got caught, thats their problem to deal with, but in terms with substitue bread? seems like if one were so 'Sarcone's' sensitive, yet didn't know there was a switch, then maybe one isn't as aware on Sarcone's in the first place. I, for one, have been to Sarconne's multiple times, blind folded with another seeded hoagie roll, I might not know the difference. It also seems like reading the reviews that many of the compliments revolve as well as to the ingredients within the Hoagie. -
I am to assume that the reviews are in many ways to hoepfully get people outside of the box, and into something less mainstream. Todays article for example I thought was well stated on many levels. if only some small criticisms of Mr. Kacher is that several of his wines are already spoken for before they hit the docks, but his prescence in our area is a blessing. The wines that were listed seemingly are outside of mainstream and to many who do read the WaPo a new insight, except for those who truly. such as myself and many on this board, enjoy those French beauties. listing the alcohol content seems to move the needle if only a touch, and as stated, those who know wine, and want the lower grade on alcohol will know what they are getting into at the onset.
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I agree with the first four *, yet vintages are for those who keep up on the reviews. which of course leads to the magazine in hand buyer. the one who periodically picks up a 'wine' article and takes it directly to the store and says 'you got this in stock? get me a case.' i will never forget when RP's reviews came out about Shotfire Ridge back in the day along with the fact of their price point being so low at the time, and Fran Kysela couldn't keep it anywhere in stock. I think the importer plays a big role in not only what they bring to the table, but as well as to how the wine is treated in its travels. some are very strict for which their wines are cared for, others could acre less as long as the check is in the mail.
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Wait Lists for Bar Seats in Restaurants
Josh Radigan replied to synaesthesia's topic in News and Media
But there in lies part of the issue. How is a bartender to know? Look, civilized or not bars tend to be gathering posts for the majority. Places like Vidalia, Palena, Bis, and Dino are definetly 'food' established bars. Whereas EatBar, Eventide, and even Liberty tend to be a mix of both, depending on the night. it would be something that a restaurant would most likely have to institute at the beginiing stages of development, switching gears mid stream for those places that have been in business for quite some time would most likely find themselves constantly having to apologize for new policies. I frrequent Tria up in Philly, the one off Rittenhouse, and upon entering I take that chance of seeing a bar seat open. Its just the nature of the beast. Thankfully the last couple of times there have slots open. -
who is Mike/
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Then he shouldn't be in business.
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I think if they reveal the other partners, everyone will get a better understanding. I think they will keep that part under wraps. as for the direction, as i stated before, Dave is still a partner in the project. Boycotting will only hurt Dave, and a really good guy in Matt Wilcox, whom I have had the pleasure of working with in the past. Agree on Dave's point about being a Giants fan. Yikes. And Red Sox as well, holy smokes. Its almost the trifecta of ungodliness in sports fans.
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we are who we are, DC. a small, sleepy southern town with advantages. well, maybe not so sleepy or small anymore. we have intelligent people bustling in and out of the city, we have restaurantuers that seem approachable-by a hand shake even, we have wine geeks that are funny, we have cocktail mavens that don't stand on a stage, yet behind the bar- in anticipation of making a drink. DC is something in ways that i consider in one word, approachable from a consumers stand point in Food and Bev. I don't truly think anyone on this board wants DC to be NYC. Let NYC do their thing, but at least from this view being a baseball fan, maybe NYC should taste the humble pie that was served up to them from Cliff Lee yesterday, a big slice for big ego's
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bye-bye! Good luck to those who stay because as stated before, DP is still a partner in the project.
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Wait Lists for Bar Seats in Restaurants
Josh Radigan replied to synaesthesia's topic in News and Media
One thing could simply be the fact that while the 2 areas are of consumption, bar and dinning room, it is much easier to judge ones timing with tables in a dinning room versus a bar. i know how ansy people are when told of 15-20 minute wait for a DR table, but to judge when peopel are getting up to leave while sitting at a bar is so randomn. Some people are there for just a quick drink versus a full meal. some are wiating for a Dinning Room table, others may be waiting for guests to join them for a drink after work. -
Agreed.
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They do, its called a managers log. Now maybe that could be the next blog site, call it 'The Managers Log', a reversal of roles. similar to waiter rant, but not nearly as annoying, more constructive, less bitchy and not picky.
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The part of good restaurants give a free dessert is ridiculous. So, is that to say Good banks give out free money on my birthday since that is what they specialize in? Or what about the bike shop I visit on my birthday, free bike parts? expectation of something in return just for visiting other than the great service and great food is where the buck stops.
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Matchbox Rockville Looking for Sous Chefs
Josh Radigan replied to Pizzaandbrew's topic in Jobs and Employment
what shaggy left out as well and quite understandably why, is that Chris likes an occasional hot VO5 treatment mid day to loosen those tight curls. A sous chefs job is never quite finished until the treatment is complete. -
Tria once again, and let me just say this, simple. menu, easy. Wine list, secure. Staff, there. Went on a 'mini-moon' for the night, stayed at 1715 Rittenhouse, walked 4 blocks to Tria, stayed for 3 hours, no hassle, no hustle. Just solid. And while no tvs in the place, Phillies on, place was packed by 615PM. No secret why.
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The owner grew up in the DC area, Great Falls to be exact, and his parents actually owned a winery out there. We carry the cab Franc and stainless chard up here at The Club, and it seems to do very well. I agree with Don, no oak needed, makes the wine to clumsy if you ask me.
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as for being inflexible I guess you could look at it in a different light. Lets say that there are tables, round ones that are not attached to a booth that hold any number of people from 5 to 8 people. they are typically spoken for per se on a reservation that has already been made in advance. then you have the booths that are upstairs, and if memory serves me correctly, they are what we call stage booths, built on top of a platform, with swinging doors to lead inside the seating. So, sticking a chair on the end doesn't work. I guess I just see it from a view where if one knows the room, then I typically follow their lead.
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Funny thought but some in the wine industry actually believe and are told to taste wines before 10AM, and drink black coffee within 30 minutes of tasting wines. Acid in the coffee supposedly activates the tongue and saliva.
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Locavore -- or Has Local Gone Too Far?
Josh Radigan replied to zoramargolis's topic in News and Media
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while on my morning jog through my neighborhood I spotted a sign in the window on the property next to Cheesetique for this company. looks like they are opening a DelRay location in September. Oh boy another pizza place in Delray when once it was barren.
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there is a new farmers market that is on Sundays, located right on Mt. Vernon/Ridge Road, next to teh old Duron Paint store, and as well next to Four Mile Run Bridge. I agree the Delray market si bursting with baby strollers and dogs, as well as parents.
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supposedly Coconut water is natures' sports drink. I went to Whole Foods in search of sodium tablets to combate leg cramps for an upcoming triathlon, and wa stold to drink coconut water. I treid and granted the flavor was soemwhat blech, i didn't really notice much of a change. Some friends of mine are runners that swear by the product. I can only assume that with fall/winetr approaching it will go in hiding and reappear in the Spring.
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Bottom line, cans are the way to go just based on the light issue. It is death to beer, and the reason why Sam Adams carrying cases for 6-packs rides so high up the bottle. Its not for show, but so that very little light can interact wiith the beer. Hopefully more breweries, handcarfted ones at that thought, will go away from the light and into the can.
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PTI but wouldn't you add the food as a somewhat 'con' considering the oversalting of the crab, and the dreary potatoes? Just wondering as i am heading down there later in the week for a bite and any info is greatly appreciated.
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as well wine lists should in many ways reflect the food that is being served. With the frequency in which Chef Armstrongs menus change in order to reflect the change in seasons, I believe Summer has 4 different growing seasons of vegetation all on its own, his wine list most likely also goes through changes, as it should. So, maybe one week there are 2 wines from virginia, and the next 3, and the next none. Wines should compliment or even bring out flavors of food, not just be a form of consumption in ones hands.