DaveBVI

Winter is now here, and the body craves savory, rich, guilty foods. With no thought of fashion, frolic, or frenzy, what do you crave when you just want to eat good food. I'm looking for maybe things off the gastronomic path, maybe in some hole in the wall. This is partially inspiered by Tom Seitsema, who on a chat a few years back copped to eating Popeye's Chicken from near the office. In no particular order, here are some of my fav's: 1) Cuban Sandwich at Shelly's Back Room-- 2) Hash Browns at Steak 'n' Eggs 3) Chicken Fried Steak & Jalepeno Gravy at Cantina Marina 4) Chili at the Old Ebbit Grill 5) Crab/Cream Cheese Dip at Pusser's Landing in Annapolis 6) Bisquits from Popeyes 7) Fuschwaida (spelled poorly) at Ceiba 8) Beef Brisket at Capital Q 9) Duck Confit with Pears (?) at origional Jaleo Full disclaaimer, yes, of course I have friends working at all these places, but I seem to have friends working everywhere now......so.... What are your favorites??? "and in the morning, I'm makin Waffles" ---Donkey

ohh, can I add stupid open table requests, My absolute favorite was two years ago, for a sat night reservation, the reservation made the night before for 4 people, "both couples are celebrating anniversaries. Roses would be nice." durh, I'm supposed to get roses for your anniversary via an e-mail request made the night before.....don't know of rest who normally keep roses on hand except MAYBE valentines day, but....me thinks someone forgot their anniversary... Also, more real question, looking for feedback, do other fine dining restaurnats provded free desserts for birthdays. We try to glam up special occasion desserts, but what if they don't order a dessert. Gotten comments on open table like "complimentary dessert for my guest would be nice for her birthday", at lunch mind you. Or at rest week 3 years ago, show up at rest week with 11 people for 8 top reservation, pull their own chairs from recently vacated table and squeege in , only one hand able to reach their table, such shocking behavior from well dressed 40-55 year old ladies, shocking Humph, I ramble, my coffee's getting cold. Need more caffine

Show up at my place dressed in foil on halloween and you will likely be asked to leave ...if someone dehydrates, can they get sued???

"SWEET! DUDE!!!" FOOD Reviews from Ashton and Jason, and the first one who makes a seafood joke is gettin' a Kknuckel-Sand-Wich! Actually, jokes make my day, and, after further review, remember, for the next two weeks, you can go to the places who weren't included and get in without reservation 3 days ahead. and, in defence of Tom S., how boring would it be if, the same rest. were in the guide every year. At that point, it would be Tom's favs, and how they did this year. To my pals who needed the pub, sorry. As i've said to my staff, did we really need a 3rd restaurant week, ... again? Smilin' Dave

MMMmmm, just as a general warning, when I lived in the west indies, very few of the "green" sauces were jalepenos, they were usually something more...dangerous, I wonder what picture six ? was

Bluefish is (to me) a sports fish, rich, dense, potent, flavorfull (fish). It also helps to know, most restaurants us the 7-14 pound range, too small, and they are not worth the effort to clean (portion wise), too large, and (at least my fishmonger says) they are TOO oily, to gamey... but, if someone likes game; venison, rabbit, deer, etc, it might be in their ballpark. I have compared it to a swordfish in texture, but not really in flavor. Well, that's my take on the swimmin' guys....Eat well, and prosper

Must have been hungover, or maybe it was the thought of mixing pastis and calvados?

Danny, i was thinking of going at about 5 :30, Corduroy, Dave

I have served the occasional small green fruit worm on berries before, but i do beleive that is only an excuse for garden-insects, ladybugs, etc, not for la cucaracha

Gaag!! I once had drinks there at the small bar downstairs (Just inside DC at the bethesda border) and could hardly get the bartender's attention for a menu and then to order apps, so we just gave up. I think there were 5 other people at the bar...jeez... best bets my ass!

I'm planning on asking my friends in UK to mail some soccer scarves for when they re-open. I am being optomistic, but people have insurance, and they place did make $$. rumor is it was a ciggy butt in a trash can/ Official news said basement was just water damage. Let us know if the staff will be guest bartending anywhere. I'll be there and I tip well! D

Anatomy of a complaint and resolution at CPS: Look for the facts, correct the (real or perceived) error, learn from it and move on. 1) The food was not checked upon when received. If the steak was too red (after carving, this a little more dicey), but the obvious answer would be to try to, ummm, cook it more??? 2) Service-CPS uses a confusing system of back waiter/front waiter/ food runner/busser. It hard to register a complaint when your only option is to flag someone down. The times i was there as a 'normal customer' and not part of a tasting or a know group, i saw the front waiter exactly twice; to take the order, then to deliver the bill. no one checked on our food. oops. While the diner in question had poor service, at least some tip should have been left. HOWEVER, if someone dosen't leave a tip, the establishment/server are NEVER/EVER EVER!!! allowed to make that comment to a guest. Take your lumps and move on. 3) free dessert-when sending to a regular customer on a regular visit, guessing is ok, but to resolve a complaint, never assume!!! leave the choice to the guest, gathering info on their mood while finding out how what/how they expect the situation to be resolved (dessert, comped drink/another drink, etc.). Usually left to a (competent) manager. Having been in that situation before, sometimes the situation cannot be resolved. My head waiter and I were on the receiving end of such a situation twice in the last year. If they are that mad, back off and cut your losses. Smothering someone will only make them madder. 4) Communicate with superior about a toxic situation, so they will not be caught off guard when asked to come to the front desk/ door for a complaint or get one on the phone/via e-mail the next day. 5) Never make a situation worse. This was basically an undercooked steak with unattentive service and a green manager. A poor expierence to be sure, but worth 10 paragraphs or so on a weekly chat? People ask what managers do, they hire staff, train staff, oversee things, but they are not supposed to make a small problem a big complaint. 6) If it was the same manager who made the "I like rhone wines" comment, well, it is an AMERICAN steak house, which features AMERICAN wine, and goes so far as to not charge corkage for AMERICAN wines. C'mon, know your product people. Was the guest picky, yes, but for a $60 or $70 prime rib for 2, well, they should be. Did they clearly order the wrong temperature, yes, they did. Are you as a manager allowed to embarass them, NO. Say you are sorry about the CONFUSION, how pink/red would you like it, at CPS, this is our med rare. No time to cook a brand new rib, (40 min) well, how about something else, I just happen to have a menu in my hands, and yes, this steak might cook more quickly if you no longer want the rib/ don't want it cooked more. Don't want anything, ok, let me at least buy your glass of wine. The guest was clearly, well, a picec of work, but he/she did have valid complaints. And if they are upset enough to post it on TS's weekly rant/rave, then they are clealy educated enough to at least tip 5% or 10%. The waiter will no doubt get the point that they were angry. The manager, however, fumbled the snap. And, for the record, I like the crunchy parts of a prime rib, or the end cut, the rib is so fatty (in a good way) you get lost of flavor there, even better if there was a rub. Maybe with a Rhone...... David Batista Manager (sometimes target) Corduroy