DaveBVI

Calvados and tonic on ice, slice of lemon...yummy!

Yee of little faith. Ferhat got hold of one of these bottles a few years ago when we were both at corduroy. I think it is only a little less $$ than fermented juice (wine). I've not run across juice from other producers, but i'm sure it's out there. Bottled juice, cork and all. Ferhat, where'd you get the Navarro juice in DC? http://www.navarrowine.com/shop/productdetail.php?prodid=701 Most nicer restaurnats carry one or 2 N/A beers, I currenly carry Caulister, but they have a dark also, and Kaliber comes to mind. Dave

Just tell 'em to get a sidecar...

Not quite, Mac 18 is VERY overpriced, WHOLESALES for about $115/bottle in SF. I was shocked too. It's I 'm dropping it from my list, value/price ratio not good at all. It'sjust as expensive as Remy XO now, jeez.

Sizzler and Subway were in the neighborhood last year, Southwest Waterfront and 8th St SE Cap Hill, etc neighborhoods about 1 mile away, so walkable for a day game. Haven't heard of any openings in my old hood yet (SW), but the new park SHOULD have much better food options INSIDE than RFK. I hope someone else has the inside info and wants to share.

Beleive it or not, tonic. It should be warmish outside, but not 85+ where G&T is appropiate. That idea was actually for just basic calvados, of course, and acurally came from a calvados rep. For the winter, an aromatic or lemon type tea...

I'm almost afraid to wager a guess, but I think that with the Dollar so weak vs. the Euro, some of these Jammy Gems might be MORE than $15/bottle....

Squirrel=Rats with good PR.

Appartnetly Pichan is back at Corduroy...I knew he'd couldn't leave for good!!!

A lot of people I know here refer to the WS as "Wine Dictator" , but the hotel owner still insists I provide him with a current "WS points" list. I am sometimes very suprised at what gets a 91 and what gets an 84. Sometimes I agree, sometimes I run away with horror! Quite often, many of the tasty neat wines I am trying haven't ever been reviewed. So I just rack up the Bi-Annual points project as a waste of time. Also, instead of "plonk", we use "schwag" dave

Breadline...for sure. I don't think they close for August, do they? Anyone, buehler, buehler?

I always ran to "Wine Lover's Companion", the sister book to "Food Lover's Companion". It's not colorful, it's a dictionary, paperback size, and chock full of tons and tons of cross-referenced basics, with kickin appendices in the back. Come to think of it, I need to buy one for myself since i'm not able to grap (and misplace) TP's from his desk anymore. I never lost it permanently, I swear!!!

Uh, no, that was me using my sleve and eating with my hands, well, it was 2 years ago D'oh...Bad Manager!

Disney wine? Strange but true, very PC...california politics vs. the evil empire? Disney drops rat wine promotion http://www.sciencedaily.com/upi/index.php?...-us-ratwine.xml

I never met a reisling i didn't finish For the risk of pouring down the drain, while at corduroy, we attempted to pair 2-4 people with something from the 1/2 bottle list...so 2 people would be 2 full glasses, 4 would be 4 half glasses, etc. (yes, mom, I CAN do math!)d

I was told when I moved out here that Randal Graham (Bonny Doon) had a Mock Funeral right here in downtown SF, complete with a coffin and everything. He's my kind of nut!

I use the rule, if you are not willing to drink it, don't cook with it. I guess that depends on what your definition of "willing"is. Most places I've worked just use Generic Chablis or cooking Port or Cab/Merlot for bulk recipies. At home, I tended to use something pretty cheap, but lively, good fruit on the whites, not to tannic on the reds. I would have a glass of it while I cooked. I was "willing" to drink it, but then I drank something better with dinner. If your recipe only calls from deglazing, then we just used an ounce or two or the dinner wine. I never, ever cooked with something that cost more than $20/bottle unless it was leftovers. Call it my "rule of tounge" hah! I crack myself up

Try tastes BARTENDER POUR ME A GLASS that tastes like summer BEER/WINE section, but you got a gourmet shandy there, classically it's just beer and lemon/lime soda at a 50/50 ratio, or gingeraleginger beer for a ginger shandy. <burp> just like summer...

Can't....Stop....Laughing.... Here in San Francisco, they do the whole month of January, called "Dine About Town"...because it rains all January, and most places only really get hit the last week....I almost miss the madness of RW.....no, on seccond thought, no I don't...take a deep breath, accept that 9 PM reservation with a smile....AND DON'T DOUBLE BOOK!!! <stepping off my soap-box> dave People's Republic of San Francisco P.S. There is pressure to participate because if you don't, you'll be slow as dog-shit that week and your servers will go broke until October. (edited to add this thought)

In fairness to Wash Post and Washingtonian, and keeping in mind that on-line reviews are the ones most consumers rely on, I was always glad to see the on-line ones updated after the "Fall Dining Guide" and "Top 100" are listed. But, if the on-line editors are reading, the smaller reviews/quick bites/cheap eats/best neighborhood winners "mini-reviews" should also be added at the end of or (if out of date) replace the five year old reviews. I know editors are pressed for time, but that is what summer interns are for just my $.02 dave

Just to claify, Great Lakes Brewing CO. is across the street and 1/2 a block from the West Side Market, so they get some of their meats (especiall sausages) from there or the same suppliers. They are usually pouring about 4-5 beers, usually 1 or 2 seasonal, which are made on site. Holding tank to tap, no kegs. They are both over the bridge from The Indians Stadium "The jake", thus centrally located. Yummy and not expensive...cleveland prices...Can get loud and busy, but, damn, I miss the beer.dave

Vointa Albarino...or Borgdo Magredo Prosecco or possibly an ice cold Carib Ginger Shandy...

OK, not nearly as bad, but remember this was about 3-4 years ago before Sideways the movie, before the euro went through the roof, etc. "I'll have the Pinot Noir"...<tastes, mmm, good!> Pick up the bill from the bar, $15 for one glass... <grumble grumble, leaves $20 on the bar (tax).... "Note to self, 'read, order, then drink' and 'Caveat Emptor dummy'!"

Cantina Marina had it on their menu last summer. It should be a hot day, and the beer needs to be 1. mexican or texan 2. Be very very cold dave

Bistro D'Oc, upstairs.