csirwillis

D.C. did, however, completely trounce Boston, which came in at #100: America's 100 drunkest cities

Heck, I know that I'm doing MY part. I blame the economy. With a little bit of work, we could crack the top 10 easily.

I am So proud of this town...From the Snow removal now this...

I have been asked for a recipe for Beer Cheese Soup. My cookbooks have nothing. Anyone have a reliable recipe that they trust?

Diners, Drive ins, and dives just had an episode for a beer cheddar soup this past week, it should be on again this Friday night.

The crabcakes at Posh top those at the Narrows and every other restaurant crabcake that I have tried. They are absolutely perfect renditions of the classic dish from my childhood.

Just wait.. I am in the process of Building a smoker and I will be smoking pork and ribs and frying crab cakes this summer on my days off.. if anyone is interested in catered events just shoot me an email..

In what must be the most amazingly unreported story in recent DC dining history, Indebleu closed - almost a month ago! It shut its doors for the final time on December 18th.

I'll have more to say about this in a few days, but restaurateurs should be aware that Michael Hartzer is on the market. Feel free to contact me if you wish to get in touch with him.

It is unbelievable that, between all the blogs, reporters, chats, and general restaurant coverage in this town - including a gazillion people on this website - nobody has said anything about this. I only found out myself this afternoon. Sheesh. (I think one reason nobody knew is that Stir, the downstairs bar, remains open (but only three days a week now), so passersby would have no reason to think otherwise.)

Cheers,

Rocks.

The website said it is closed for "remodeling"

I was here not too terribly long ago, and this place is still consistent. It's tiny, and parking sucks, but the sauce they use is tangy and slightly sweet, but it makes a good pairing with their french fries.

Have to say that their ribs are still the same since I was a kid in the 80's.. Got to love the keno tv's also..

We are only a pickup and carry out during the day. We are open at 6pm so you can come in and sit and eat at the bar or dinner table. The atmosphere is dark because we are a dinner club, during the week we feature entertainment- kareoke, live jazz, and live performances. I do have a Gorgonzola dressing if you want it next time also.

This chicken is even better and crispier the following day but you have to keep it in the to go container that is given to you, because of the air.

[10 out of 20 posts have been from people who had not yet tried the chicken.

7 out of 11 posters have been people who have not yet tried the chicken.

While I understand this will change in the future, let's try and keep it a bit more substantive for the time being, okay? Okay!

I do think everyone is in for a treat.]

When you order the 16 mixed pack, I really think it is important to specify:

1) how many hot vs. how many soy garlic

2) how many wings vs. how many drumsticks

I advise equal amounts of both for the full monty (Chris, must you go half-and-half?)

And I must advise getting the 16-pack vis-a-vis the 8-pack - it's a much, much better value.

Chris, you did mention trace amounts of MSG to me - was that in the soy sauce? Just fact-checking here. I think it's important to get full disclosure out to everyone since this was initially billed as 100% MSG free. You have a product to be proud of, and nothing to hide.

Cheers,

Rocks.

(*) Note: I will merge into the regular Posh thread soon. All, don't forget about the crabcakes at Posh - they'll pretty much blow you away. The crabcakes I had on Sunday night were the same price, and absolutely paled in comparison (details on that restaurant's thread).

yes there is a small trace of msg in the soy sauce but very small. Also when you order spicy I have a garnish that is put on top of the chicken to let you know that it is hot.

Its a good, quick, cheap sandwich. I love the meatball. I wish the help was friendlier, but that's the way it is now a days. Only been to the one at the Reston Town Center but at least it was good and hot.

I have to say the best Pot belly is in Annapolis where the Whole foods market is and the movie theater. The name of the plaza escapes me but its right by the Annapolis Mall. Potbelly is one of my favorite's and the help is poor in DC because:

Potbelly does not franchise except in DC-so they are really not operated by the main potbelly as are the others outside DC.

FWIW, it was very difficult to visually distinguish between "mild" and "spicy" in our mixed order (especially once we got it to go and it was mixed together), but whenever Matt got a spicy piece, he couldn't eat it. I thought there was definite heat from red chili, but didn't think the spicy pieces were that spicy (many children have a sensitive palate, not having yet been exposed to the evils of Vindaloo, Scotch Bonnet Peppers, or the dreaded and elusive bhut jolokia).

Cheers,

Rocks.

If you want it spicy we can coat it thicker, but I have to tell you that its pretty hot even for my taste buds.. So when you order online or call ahead please write in the special instructions that you want it hot or even extra hot. Now I'm off to cook some wings..enjoy

Thanks

Yes, I had noticed the same thing.

Still doesn't answer the FDA/USDA inspections question, though. Perhaps just a translation error, but would be good to know.

(to serve man)

(comes to mind)

(for some reason)

When I was in training for this I asked the guy. He said he had to pass it through FDA because of the different fruit juices he uses for the sauces, which some comes from other countries. When anything comes from other countries our government has to inspect it and put the ole stamp of approval.

If you see a High's Market..Kinda like 7-11 they always have them there..the only thing about those cookies is that make sure you check the date..but otherwise good eatin

Is this the same Mad for Chicken that is in NY?

yes.

From the description, looks like someone is trying to duplicate Korean Fried Chicken. Did you hire a Korean chef to do the chicken?

No but it is the same method without the MSG and more health conscious. We have partnered with Mad for Chicken which I have been trained by yes a Korean Chef.

I have been working on this for a while and its coming next week for lunch take out, dinner carry out or even eat in. Its a new cooking method that does not involve any MSG or any additives and still has the same flavor and crispiness. Please come and check us out, its called Mad for Chicken and I have to say that this chicken is the best chicken that I have ever tasted. Its even better the next day.

Mad for Chicken at Posh

From the article:

1. Deconstruction

(Tribune photo by Chris Walker) Said Joyce Goldstein, a San Francisco-based chef, cookbook author and restaurant consultant: "I do not want a poached egg on top of carbonara sauce and the pasta on the side. I don't want the ingredients laid out before me anymore. I want a chef to show me how it is brought together. Cooking has become an intellectual thing, but it's not a sensual thing. We have all gotten so smart about food, we are losing touch with sex appeal. Everything else is getting so exhausting -- a lot of chefs saying, 'Look at me,' and 'Look at this technique,' and, next decade, I would prefer not to look at them for a while."

Ha.

don't forget the Spider web drawn for desserts with puree's and vanilla custard...

Well, I got screwed today...my lovely wife wanted to go to National Harbor to walk around and we ended up eating at Ketchup. Oh my god this was an awful meal!

I really don't make it a habit to write bad things about restaurants because I know how hard it is to run one...but I figure this post may be more of a public service. It was THAT bad.

The service was OK--our server walked through her "Ketchup server introduction script" just fine as I'm sure she was trained to do and she also offered to take our food order if we were ready when she took the drink order, which I always appreciate, as I am a fast menu reader and know what I want within 30 seconds of seeing a menu for the first time. We only had a single "course". The timing was a bit faster than expected since my 12 ounce burger was ordered medium well* and I expected this to take at least 10 minutes, but nope, it was on the table in about 4 minutes. *(I was required to order my Kobe short rib (my ass) burger either medium well or well done--ARRRGGHH! What the hell?!)

So my $19 burger was dry and crumbly, like it was part of a large, awful meatloaf and sliced off of it--this was unlike any burger I've ever eaten. Really off-putting, dense-yet-disintegrating texture and accompaniments that didn't deliver. Spinach (with stems attached), one 1/4" slice of a tiny roma tomato, pickles with little/no acid, borderline stale ciabatta roll. Really bad. Oh yeah, it was partnered with truffled fries which did actually smell faintly of truffle but tasted like fried nothing.

My wife and daughter were sharing the crab/artichoke/cheese dip with fried farfalle chips. It tasted exactly how you think it did--like faintly cheesy, no crab-having, no artichoke-having, hot mayonnaise-meets-cream cheese stuff.

They also had the fry plate. Three types of fries with 6 ketchups. The fries all tasted strange. Like they were old or the grease was bad, a combination of two or something else--I couldn't pinpoint it, but my wife wholeheartedly agreed. They just tasted off. Ketchups that accompanied were a weird mix, the worst being a maple ketchup and the tastiest being a chipotle ketchup. In fact, the chipotle ketchup was pretty tasty, I must admit. (The others were raspberry (not terrible--not good), ranch, garlic and another completely forgettable one.

The strangest part of the meal was when I received the check. I studied it well ( as I always do) and saw that they had applied a 15 % gratuity (pre-tax thankfully) to the bill. The check stated that they do this on Friday-Sunday nights each week. I thought this to be a bit strange, but I don't know the neighborhood that well and can't imagine what prompted this. Any guesses?

In summation, I think their food is overpriced and insulting to their customers. Don't waste your money there. (The bar is set pretty low for Timothy Dean over there. His restaurant isn't open yet and is the best in area by far based on my few visits to NH.)

You are not the only who didn't like anything either.. I had the fries but I thought the sweet potato fries were among the best and the mini kobe burger and hot dog were awful. The bun was microwaved so it became inedible and the hot dogs were frozen.. I've had a much better burger at White Castle in the freezer department at Giant then theirs. Then the bill came 2 apps and 1 drink 40 bucks plus tip.. never again.

I'm heading to Rasika tonight for the first time as well. The crispy spinach is already on my list. I also hear great things about the black cod.

Has anyone tried the duck? That dish really intrigues me because I have never had duck in an Indian restaurant.

I had the crispy spinach -Amazing.. Then for an entree I had the Bison roast. If you go there for Dinner you have to order the Bison Roast, only if you like spicy items. My wife had the Butter chicken which is also good. If you want Indian stick to this place.

Chef Willis' tip came in handy after a thrilling morning ride in a biplane - we were HONGRY and a bit lost among the bars lining the main streets of HdG. But stroll up to the north end of town, past the American Legion post and under the railway bridge, and follow the water for a short block to get to this local landmark for a taste of Maryland past.

Price's Seafood (650 Water St., Havre de Grace, 410 939 2782) uses Maryland crab whenever possible, and they use it the old-fashioned way. Cream of crab soup isn't gratuitously viscous nor luxuriously riddled with jumbo lump, but a straight-up cream soup with a powerfully heady aroma of blue crab that can only come from using the claw and body meat as well. The crabcake is a generous patty, nicely fried on both sides; again, made the traditional way with cracker filler and a touch of mustard and mayo. Busted apart and spread on crackers with a tiny dab of tartar sauce, I'm reminded of how utterly delicious the non-fancy style of crabcake is, and also of just how far the folks over at Phillips have fallen with their ersatz crabmeat.

One surprise hit is the fish taco on the appetizer list. The flour tortilla could use an upgrade, but there's absolutely nothing to complain about the battered and freshly fried pieces of good rockfish, served with shredded cabbage, tomato, and a nice slice of avocado. You get two generously-sized tacos for less than six bucks, which has to be the best lunch deal in town.

They have limeade on the specials board right now, and it's unskimpy and potent. Too potent, really - I cut mine about 2:1 with ice water just to knock the sweetness down to a more refreshing level. Good stuff.

I didn't finish my hush puppies...decent flavor, but somewhat oily on the exterior and a bit dry on the interior.

Next time your around there go to Bomboys Homemade Ice cream and Chocolate.. They are good friends of mine and tell them Chef Willis Sent you..Havre de Grace is a very small town.. lol

Went to RUB on Sunday July 4th for a birthday dinner and had the pick 3. Great local hangout and great prices but the they need to work on their sides. Mac and cheese was dry and potato salad was not cooked all the way. Ribs were great and the chicken was outstanding, but the brisket could use some work. All in all it was a nice place and I will go back for the chicken and ribs.

My favorite version of butter chicken--Murg Makhani--remains Chef Sudhir Seth's version at Passage to India (Bethesda). There are many other excellent versions--Heritage India and Rasika come to mind, as well as Haandi and Ghar-e-Kabab (Silver Spring), but to these taste buds, Passage to India sets the standard.

Thanks.. I guess when I get a night off I will take her there...

My wife came back from England and all she talks about is Butter Chicken... What restaurant has the best Butter chicken in the DC MD Area?

As someone who went to school at Pitt and went to some great lengths to find good places for the friends/family that would come visit, here are my recommendations in/around the city:

Grand Concourse - Higher end seafood in an old train station with a great view of the river. Right at the end of Station Square.

Tessaros - One of the other posters mentioned this for their chicken sandwich, however, I think their burgers border on what we have here in Arlington at Ray's (without the fancy accoutrements). They have a butcher on the premises who grinds their meat daily. As its in Bloomfield and is definitely a neighborhood favorite, be prepared to wait for a seat.

Church Brew Works - As mentioned by many others, great beers. In terms of food stick with the pierogies and pizza which I always found excellent.

Fat Heads - Great sandwiches and thick cut chips on the South Side.

Tambellini's - Right across the bridge from PNC park. Tiny Italian place serving great italian american fare.

I won't go into the "O" or Primantis since many posters have already touched on them. Same with Pamelas.

Pizza Milano's in Oakland... and Bravo on Mcknight RD..then off to banana Joe's for a drink....if they are still open..I am a Pitt Alum also..Great city, Great Sports, Horrible Beer (Iron City)

I had thought I would cook the rice close to done but not quite and then stuff the hens with it and roast. Do you get more juice and flavor from toasting the rice in the pan than in cooking it in the bird?

[Foil comment noted, mdt.]

Whip some butter with lemon zest, orange zest, and garlic and then stuff under the skin of the hen it will add flavor and also give it a nice crispy brown top.

Excellent - thanks for posting this.

I've been thwarted twice in recent weeks trying to dine at Posh - the first time, I simply could not find any parking; the second, I got there at 7:30 PM, but they didn't open until 8 (diners take note). I noticed that they've recently relaxed their dress code, but I wouldn't show up there in jeans.

Cheers,

Rocks.

Don,

You must have come on a Tuesday.. R and B live we do once a month but we are usually closed on Tuesday's. We did not relax on Dress code but you can wear jeans but no t-shirts, sneakers, sandals, or hats, I call it smart casual. Those are the main no.. no's..Hope to see you soon.

Chris

There is a new cart just added at about section 110 or so that has turkey and veggie wraps, fruit salad, hummus, and other healthy looking stuff. I saw the cart for the first time this past Sunday (May 24).

I went this past Sunday to the game..Grand Slam win. I knew I was going to get ballpark type of food but I eat at Ben's on U st all the time so I thought it would be kind of the same.. the chili was spicy but no flavor, cheese was frozen from the bag, and the smokie was burnt. Next time go to the next stand and get a sausage or go to the carts outside of the ballpark.. The food there was 100 times better last year.