sacrilicious

This reminds me of my own pancake question - what do you all find is the best way to do "mix ins"? I've tried both the obvious ways: (1) add to the batter beforehand, or (2) add to already poured pancake in pan. Method #2 works but then the mix ins end up weighted on one side, and sometimes over-browned when the pancake is flipped. I like how the fruit is distributed uniformly with Method #1 but then sometimes end up with raw batter around the fruit pieces, even when the pancakes is otherwise cooked. All in all, I've gone with #2, but I'm not that happy with it. What am I doing wrong?

My impression of the actual cupcake was similar to the rest of you; they're ok taste-wise, but not enough to make we wait on a line down the block. The chocolate / vanilla version I had was very pretty, decently moist and right-sized. But you can get similar (or better) goods without the hype at B&W or Furin's. When I went on Sunday, they were clearly overwhelmed, but giving it a good shot. From what I could see, the kitchen was tiny. There were two people back there, one frosting and one running cupcakes to the front of the store. I give it about 2 weeks until they dump the interminable process of folding an individual square of wax paper into thirds, wrapping it around each cupcake, and placing it slowly in a bag or box. Unnecessary and annoying as hell. They're not fine jewels. According to the WaPo Food Section today, they originally intended to operate as a catering-only outfit, with the walk-in business being incidental. I wish them well and I hope they settle on a business model that works for them. It's a very cute store, so I suspect it will soon be publicized in every DC tourist guide.

Recently had dinner here for the first time and the space is really quite nice. I had some kind of girly "martini," spring rolls, and pad thai, all of which were fine. My friend had one of the shrimp dishes, can't remember which one now, and loved it. My only complaint is that the menu is different from what is on the website - and the prices are a few dollars higher than listed (which were already on the high side for Thai restaurants - $12-18 entrees). It was utterly dead on a Sunday night - just my three people at tables, including my friend and myself. They were doing a decent takeout business though.

Is this the place that will be opening in the former Zebra Lounge space on Macomb / Wisconsin? If so, woo hoo! I live in the neighborhood and it sounds like a great addition. (Er, even if not, good luck with the progress and I would still try it wherever it's located...)

Asking for a credit card number to hold a reservation doesn't bother me. I might be a little surprised if the cc # were requested for a smaller party (say 2-4), but not at all for anything larger. After reading the appalling stories in this thread, if a restaurant's management has reasonably concluded that it takes the threat of being charged money to keep someone from being a doink, then I don't blame them. Maybe my expectations have been beaten down by the many other places that explicitly threaten to charge me for not showing up (doctor's offices, my dog's kennel, etc.).