Barbara

I guess I was always just secretly hoping Mrs. Stretch was carrying and XX, but XY is okay, too...

Has Stretch bought him a basketball yet?

Not so far as we know; but, given his genetic heritage, the poor kid is going to be asked his whole life: "Do you play basketball?" or, worse, "How's the weather up there?"

Let us Rockwellians all resolve to ONLY ask him: "What's your favorite restaurant?"

LOL!  It is hard enough for people in this country to eat rabbit.

I never had a problem eating rabbit until I got one as a pet in adulthood. Just can't do it anymore.

I actually read your posts throughly already and agree you did not complain about the table-related controversies you observed.  What I am asking is, why post it on the Internet?  What is the point and what does it add to our understanding of the cuisine at CK?  The difficulty in seating 2 persons at a table for 4 is ubiquitous in the industry.

Woodleygrrl isn't the first to point out problems at CK on the internet. I would refer you to Seitsema's online chats for a start.

The dilemma seems to be that Gillian Clark and her partner have created a small, intended-to-be neighborhood restaurant. The problem(?) is that the food, at the price they sell it for, is far superior to what you can normally find in such a type of place. So, if you are going to eat there you have to figure out how to do it; i.e., be in line before 11 am for Sunday brunch or be prepared to wait. Or take Chef Clark's advice and try for dinner on a weekday. It's really not much different from trying to snag a table at Ray's. It also isn't much different from Ray's 90 minute policy for those who dine early.

While I can't speak for Woodleygrrl on this issue, I feel rushed if there is a line waiting to get in no matter where I'm eating. Lollygagging over coffee just isn't feasible with people staring at us, knowing they want us to leave so they can have our table. And I have no doubt that Clark and her staff are trying to be as efficient as possible in getting food ordered and on the table. I can't fault her for any of it.

The absence of full disclosure can be a beautiful thing.

Of course the opposite situation can be true as well.  Read the ingredients on Whole Foods' prepared foods, and they look just fine.  One taste, however, is all you need to realize that - ouch! - that lemon couscous made with organic ingredients bites the high hard one, as does just about everything else there.

This is why there's alcohol and why it's often best to eat in the dark, a don't-ask don't-tell policy being the order of the day.

Cranky, picky, often going hungry out of principle and spite,
Rocks.

Man, you guys are such snobs!

C'mon, if it tastes good, it IS good, right?

 
ONLY if you don't know what's in it. Right, Rocks?

It sounds like HT management had all it could stands and it couldn't stands no more.

Actually, late in the afternoon before the ANC meeting which was planning on voting to approve this project, they received a response from HT which indicated that they were not negotiating in good faith. The ANC voted to ask the Zoning Board for a delay in their hearings on this. Nobody knows what will come out of that.

Depending on how deep the pockets of some of the neighbors are (and, I don't think their THAT deep), HT may come to regret their actions, particularly if the operate 24/7. It really is awfully close around there and a lot of bad will could accompany the opening. And, of course, Doug Jemal will make less money on this development by scaling down the office complex part of it.

It seems to be the consensus that HT realized that NOTHING they agreed to would satisfy the folks who simply don't want a supermarket there under any circumstances, so they didn't even go along with things most folks consider reasonable. The obstructionists will be the ones who pay dearly for this and not those of us who live several blocks away. It's really too bad because Alan Roth (a lawyer--can you tell?) is really one of the best ANC commissioners we have had and certainly the best Chairman. He knew exactly what could be expected, but couldn't sell that to those most affected, especially since they are not in his Single Member District. But I am

I may have up to 3 extra tickets for tomorrow (Tuesday) night's FIRST PLACE Nats game. If anyone is interested in meeting at Eastern Market metro at 6:30 and heading to the game with me, let me know. Price of ticket= 1 beer for me. I have decent seats looking up the 3rd base line from the 3rd row of the upper deck. They're playing Oakland at 7:05.

I should know later today exactly what the leftover ticket situation is. I'm waiting to hear if my brother, Derrick Dente, can make it to the game.

Apologies in advance should this offer have to be rescinded due to family priorities.

Am I too Late??? Craig and I would LOVE to go.

Barbara

How 'bout Nats tickets for tonite? My company has 2 tickets, good seats I'm told, and the person who "won" them cannot go...nor can anyone else in my office. I hate to just let them go to waste    so Al or anyone, PM me if interested and I can arrange to get them to you. (I work downtown) Terri

WOW! If this isn't a case of "a day late and a dollar short", I don't know what is. I was busy putting tonight's dinner together when you posted this. After last night's game (we got home from HH at Firefly and some more comestibles at Bistro du Coin--hey! it's on the way home and we were on foot) we arrived home in time to check into the eighth inning. Got to see the great comeback. WHAT A GAME!!! I would have risked the weather to go tonight. Oh, well.

All I can say is, the next time somebody's got tickets they can't use, CALL ME (202-483-1792).

Barbara

It's quiet. Too quiet.

That's cuz you didn't join us last night at Firefly.

I thought about it but was afraid I would be saying hello to random strangers who would think I was crazy....

I'm chronically shy....

Sigh.

Jennifer

Jennifer,

Here's a tip: Ask the host/hostess or the waiter/waitress in the bar area if the dr.com (or eGullet) people are there for HH. And, ask loudly enough to be heard by the bar patrons. By the time you got there last night, we had been talking with John (who was behind the bar holding forth on wine and such) and the bartender was taking care of us. They at least know Jacques Gastreaux on sight and he was there when we got there. It's really easy to be welcomed into this group.

I for one, was sorry not to meet you; I've been enjoying your submissions to this site.

Barbara

I plan to head over to the Firefly wine happy hour Thursday evening after work.  Any else care to join me?

What time are you going to be there. Craig and I might join you for a glass or two, if you wish.

Just wanted to bump this up. Anybody going to the Grill tomorrow? I have to stoke up because I have to be at a meeting downtown at 4 pm tomorrow and am need of people who care, and want to talk about, food.

I may take my favorite fella (Craig) with me, but we would be very glad to say "HI" to any of you.

You people (Yes!) ROCK!!!!

I love you all to death.

I LOVE that recipe. I clipped it too.   .  I realized recently that I don't save anywhere near the number of recipes I used to save from the Post, even though the web site makes it easier than it used to be.

 
I used to have PILES of Food Sections waiting to clip. I haven't clipped a recipe from there in a long time. I did, however, make the wasabi/mayo sauce in the Source last Sunday and served it with grilled tuna. It was nice. I'm always looking for good tuna recipes.

Your friend can get away with shorts just about any place in Adams Morgan. What about the rooftop at Perry's?

Here's a scenario for you: You discover a really nice recipe and it becomes a "company" dish you serve when you are looking to make people happy.

I have such a recipe, which was published in the Post years ago in the Food Section under the "Dinner Tonight" feature. It sounded so bizarre, I had to make it. I am talking the "Chicken with Peaches and Basil." This stuff is just delicious and a perfect summer dish when peaches are at their peak. (I long ago substituted raspberry vinegar for the balsamic originally called for.)

You haul peaches and basil on a plane and make this for people who have been enormously helpful to you. Then you hear "I like PLAIN food." What does this mean? Am I being too "serious" about food? Am I supposed to throw a chicken breast on a plate and skip the peaches, basil, shallots and cream? Is this an example of someone not being serious ENOUGH about food?

The payback to all this is that my late mother looked forward to my visits because I did most of the cooking. And my Aunt, who lives in this area, said at dinner one night to Craig, "I have never had a bad meal in this house." (She was lucky, of course. Craig can tell you about the inedible stuff I've made from time to time. Fortunately for us, the Astor is just up the street and stays open late.)

Waitaminute....they want to alleviate a parking problem by....disallowing parking?

   

No, they are trying to make traffic go smoother. Seems logical to me. They will be losing 18 parking spots and much double-parking, it is to be hoped. We'll see soon enough.

What Heather said.

Oh, and Mark: Not bad, but I do mine with ground beef, half an onion, caremelized, and some garlic, then mix a little dijon mustard and a few tablespoons of salsa, into the 'sauce'. I use Annie's mac and cheese mix, though. There's nothing wrong with mac and cheese out of a box!

 
I was referring to mac and cheese made according to the directions, not something "adjusted" beyond all recognition. Sounds like you keep the dried pasta and throw away the "cheese" packet. I could go with that.

I cook for a living, I talk about food around my friends and my family all the time, and I cook on my free time.

but I have to say, nothing kills a nice meal, out or in, with people you truly care about, than being over critical or over intellectual about the food.

i save those conversations for days after the meal, or keep them to myself.

Eating is something that incorporates all the senses, but we would be foolish to think it doesnt include expectations, environment, mood etc...maybe this is for another thread....but the people that annoy me the most are the ones that ruin a perfectly good meal with good people by picking apart the food, the wine, the decor, etc..."oh, i'd give this a 22 out of 30, the risotto was a bit dry...." just makes me want to respond, "i'd give my company a 15 out of 30, they're a little judgmental for my taste..."

Oh, that's GOOOOD!

I wouldn't overlook the expertise in the Washingtoniana section of the MLK library downtown, or the DC Historical Society. Somebody in either or both of those places can most likely settle this issue once and for all.

Those of you who are interested in the history of the city are advised to look at the City Directories at the Library. (Yes, there were directories BEFORE the telephone.) You can find restaurants and see where they were. I don't know how long it took for restaurant critics to come along and sort things out for us.

Well, you have touched upon an issue with several sides. We all have to eat to live. Plus, one of the best parts of social interaction revolves around food (something another website seems to have dismissed--thus dr.com).

You can eat the most fabulous food in the world; but, if you are alone, a large part of the experience is missing.

On the other hand, you can just make yourself a box of Kraft "Macaroni and Cheese" and eat it in front of the TV. Something I would never recommend to anyone. The nice thing about knowing people who care about food and can cook is that you are free to make nice stuff for yourself and are encouraged to do so and then tell us about it.

The snobbism rears it's ugly head when the ego gets involved. Face it, nearly everybody on this site loves something other folk would consider crap, but you look at it as "comfort food." I'm not going to tell you that you're wrong and, most likely, no one else here will, either.

Then, there is the issue of cost. Have I ever had a taste of wine that costs $1,000 a bottle? No, nor do I expect to. Does that mean I will accept "wine in a box" as drinkable? No, not in this lifetime.

I don't think it is possible to be TOO serious about food. After all, your health and well-being are involved. Can you be too precious and critical?? Oh, my, YES.

Have I lifted a glass or a fork with anybody on this site and been made to feel bad about it? NEVER!!!!!!

Funny, Craig asked me at dinner (which I cooked using the recipe in Sunday's Source--really--it was good!) what are we supposed to do about it being laniloa's (lani olda???)'s birthday. I explained how these things work.

If this was Gardenweb.com, I would post a picture of a rose for your birthday. However, this is about food.

I have never eaten eel and, after reading Gunter Grass' "The Tin Drum", I probably never will. How do you get over those nauseating mental pictures???

HAPPY BIRTHDAY, GIRL!!!! You certainly had some nice company today. Many, many more.

Barbara and Craig (who is going by "dameedna" or something like that. . . he won't tell me what it means)

You live in Philly?

Edited: I guess there is a Chloe in DC as well.  Anyone been?

U-m-m-m, I meant the one on 18th Street in Adams Morgan, above Saki.

Nevermind.

Unless the food is upgraded, we won't be going to another one of those. The only attraction in Oct. 2001 was that Shirley Horn sang with her trio. Because of 9/11, it was eeriely uncrowded. But, we have yet to find anything decent to eat (the exception was a booth by Christopher Marks which had real food). The last time we went, the "big deal" restaurant was JORDAN'S I'm not fond of fast-food or so-called "ethnic" food shovelled out of steam tables. Yuk!