DaveBVI

This has got to be just about the funniest thing I have seen on food in a long, long time. http://www.blackwidowbakery.com/demo/meatcake/ Dave Batista Assistant Manager Cantina Marina

When I worked at Corduroy, Chef Power used as much local produce and meats as he could, dependent, of course, on the season, availability, and price, of course. Late spring/early summer was always my favorate time, so many local fruits & vegetables. mmm... Dave Batsita Manager, Cantina Marina

Are you implying that rocks is jacks???? No, seriously, DR.com is a food forum for people who take food, drink, and service seriously, but not necessarily life. We attempt to not play favorites but at the same time we try to refrain from picking on least favorites, we attempt to not bore each other with politics, religion, or non-food/drink gossip. Some are restauranteurs, some are business professionals, some are parents, some occasionally act like children, but we try to remember that life and food should be fun. Good Food=Good Fun could be our motto. Actually, maybe 1/4 of the forum dosen't drink. You will usually find groups of us at the bars, watching the kitchen, chatting with the managers or chefs, and asking "so, what's new on the menu?" Don Rockwell IS actually a real person, he's just very busy and occasionally tries to avoid the masses. He was previoulsy the moderator of the afore-mentioned egullet.org for DC, and is currently pulling doulbe drinking duty as the wine reviewer for Washingtonian Magazine. I would actually characterize us as smart-asses rather than snarky, but that's just my 2 cents. We, are, however, occasionally defensive, but considering that we live in the cover your a%& capital of the world, we do OK. We also PM each other if we want to say something a little more private. ok, that's now my 4 cents....bye bye y'all "Seersucker" Dave (don't even ask)

Ahh, yes, all that wine and absolutely no time to drink it...except while posting at 2:37 in the morning

Bravo's Top Chefs It's like every chef and bartender I've ever worked with thrown together on Survivor!!! I love it, but then I feel dirty for watching it! hehehe! Cat and Rooster fight, and they all have knives!!! Duck, baby, duck! Edited because I'm an idiot and can't spell and Rocks moved the topic, luv ya man!

Well, guess you should eat at nicer places Actually, most places train their servers to offer dessert, coffee, drinks, etc. Since you are already there, and no extra tables/waits are involved, it helps the place make more money, and the waiter makes more also. Don't feel bad at all asking for dessert or coffee, and if the waiter dosen't want to re-total the check, then he is a schmuck, and you should te-calculate your tip. Smiles and giggles "Free-agent" Dave

Silver tongue in cheek Nadya?It's definately an availability thing but remember that demand pushes supply. A few restaurants do something well, people start to ask for them more, they ask their suppliers for them more often, stocks get used more quickly, and re-stocked more quickly, fishmongers tell their other restaurants , we've got some nice scallops in this week, then they become specials, and if they sell well, might become a regular menu item, blah blah, blah And then, you get people like me who, seeing one on the menu, must order them, just to see how they measure up to my favorite, (but I am biased). Oh, I did have a pretty good scallop app at Tosca during RW. Unfortunately, I haven't seen the Jumbo scallops mentioned earlier, over which Nadya was musing...cheeky girl... Dave

Capital Q (as in BBQ) in Chinatown, good food, good people, good briscut

MMMMmmmm, HP Sauce, also, decent pickled onions, can't get those either Will watch board with double interest

Very Succinctly put Kat, now kindly retract your claws. (hehe)

They always have a specials board, located right near the bar. I could be convinced to make an appearence on friday, maybe 6-7 ish...knock wood...if nothing goes awray at place of employment D

dur..uuu...eergh....d'oh...i guess that is not what the wheelchair ramp was designed for????...No Popeye's for him!!!

RW Stories to follow, RW(-2) Friday night "Our Creme Brulee is too burned (uhh, it's supposed to be?) RW(-1) We're her for our reservation of 8 people (Uhh, thank the RW gods it wasn't Monday we LOST a reservation) is here..... More to follow from the trenches... Rocks, wanna start a trenches thread?? D

Ahh, yes, the shoe and the other foot...I came up as a barback, then a bar tender, I used to say that it was the last honest profession, or, conversely, being on the other side, as a regular, it is cheaper than therapy. Behind the bar, there is nowhere to hide...a trained observer can tell in 5 min if you know your a#* from your elbow. If you are an honest barkeep, you certainly earn every cent, on the other hand, you do sleep well... Been there, done that, might do it again...

So, Nadia, still interested in the previous "suprise"??? If I am able to tear myself away from the podium, the suprise (hinted upon in previous postings) can still be dropped off by the dozen or half dozen. Don't think too hard, it is (sort of) food. PSST--don't tell the suprise, We rest week rocks-breakers must keep some little secrets, mus'ent we??? By the way, cat snipers RULE!

You forgot to say BYEE-YOTCHES!

Oops, never worked there, just drink and smoke there. I have to think of shellys as the gold standard of cigar bars, good food, good drink, good technology, and I think it would be tough to meet the 10 % rule. I'd have to guess it's about 50%50%, Maybe their storage units put them over the top, but to think that for every 10-15 beers and sandwiches they sell, they must sell one cigar is a little hefty, and it is the most mentioned cigar bar in town. It's almost like saying, if they do a good job selling food, you can't smoke. Let's punish the good. That's all I'm saying. So if they sell one shot of Louis XIII, they have to sell a whole box of cigars...sure, it all balances out in the end, but I haven't seen any numbers showing that 10 is realistic. And I feel Hookah bars would be done for, or at least have to stop their side business. Do some real study before you slap an arbitrary number on a commodity. rant over. 12-1 means you've won, but please be realistic.

Sorry rocks, couldn't resist, hehehe, you said cigar, million dollars,and owner's daughter, hehehe But seriously, I think 10% is ludicrous. I I doubt shelly's sells any cigars at lunch, but I'll bet they sell 50 sandwiches, so that already means they have to sell about 8 EXTRA cigars per night...anyway, my nickname wasn't disgruntled dave without reasons... D

That has, in fact, always been my opinion, let the owner decide. Regulate the filtration system, etc, but don't MAKE the owner's mind up for them...next we won't be allowed to serve rare steaks, sushi, it's a slippery slope...

And Ireland...ditto for irish friends who smoke

And who, pray tell, is going to be able to enforce it. I know, we could recruit the thought police...12-1 vote, huh? So many hurtful thoughts, so little time. So much poverty, traffic, crime, stadium disputes, hunger, racial tensions and infastructure issues. Hey, lets ban smoking in bars and clubs, great use of you time and our tax money. Screw you guys, I'm gaoing home. D

I like the side entrance on the second floor landing (inside) for using the (2nd floor) facilities instead of at the movie theater, entrance is opposite the new Lucky Strike. You also pass TONS of Local Art (fishmarket, macpeharson square, etc), their private room (with a Life-sized bronze horse at full gallop WITH a jockey on top) on the way to the UPSTAIRS bar. They seem to have taken the multiple-bar theme from old ebbit and merged it with the massive booth concept of clydes. I do feel a little sorry for them tho. My rough restaurnat math tells me that they need to turn about 800-1000 covers just to break even (hi rent, hi staffing, ALL that WOOD and TILE and WOOD). I think I asked, they have 17 server and bartenter POS's (Point of Sales - ordering terminals), and I hear the have a paperless kitchen, all computer screens, jeez. Indeed true on the oyster happy hour, including the late nite one I seem to recall they have huge american whiskey selection (think KENTUCKY derby). They've also, in a clearly savvy attempt to rule the world, copied the Ebbit express, but it in the entrance alcove the the movie theater, around the corner from the main entrance, and made it full time for sndwiches and soups to go. Is bigger going to rule the world? i don't know, but since 7th street on that block (with the exception of Zengo) is mostly Mc D, fudruckers, etc, I predict we'll all stop in there a) just to check it out when we go to a movie and can't even consider $6 popcorn and 3) (yes 3) after an MCI event, when traffic stinks and (a-b-3-oohyes) 3.1 mod) when showing friends around DC well, that's my 2 bits... D

Oh, contraire, mon friar... in responce to don "biting",....gee, grandma, what loooong teeth you have, ...Nah, just jokin, C'mon and join, This is the site where you get to PLAY with your food!!!!

well, current version of mussles are nicely spicy, and all who know me know I like spicy. I used the dollop of rouillet (prob spelled wrong again AND I DON'T CARE!) to butter my bread before I dunked it in the self decribed "mussle juice" mmmm, spicy. PS, nadya wasn't workin', but I had a suprise . Maybe some other night...

Done well, back where I grew up, in Cleveland, Ohio