oliveDC
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Everything posted by oliveDC
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Thanks, all. I think I'm leaning toward 9 qt. I guess the stars would need to align though to find a 9 qt at TJ Maxx on the random day I go. Maybe I'll find out when their shipments come in like a serious shopper... -
I've decided to treat myself to a New Year's gift of a big ass round cast iron oven. My question is how big is big enough? I initially thought 7 or 8 qts but now I'm thinking bigger. I'd like to be able to make a hefty pot of soup and fit in some large cuts of meat. Guess I'd also like to be able to lift it though, too. Would 9 or 13 qts be absurd? (I'm prepared for the sticker shock...) Thanks for any advice...
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I think Tom S. addressed that in a chat once when asked if someone can refuse to be reviewed. I think he said he could still print the review but they could refuse to have photos taken.
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Legal issues and definitions of art aside, to me this boils down to tact. There are tactful ways to deal with people in life that win you more admirers than enemies. Cease and desist letters are typically used to intimidate and bully. I think it’s pretty ridiculous to have a lawyer draw up a letter just because you don’t want photos of your food on a blog. A civilized conversation about why you might not want someone taking pictures in your restaurant and a polite explanation of why any previously taken photos shouldn’t be used could have prevented this whole thing (as Jason explains above). I think the whole thing is embarrassing for the restaurant. But to nitpick the legal issues, wouldn’t he have had to post the photos to have something to “cease” doing? The speed with which they slapped that letter on him is just bizarre…
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I agree. Most of the women I've seen breastfeeding in public have a nice, discreet blanket thrown over the whole scene so that the only way you would be subjected to an R-rated flash is if you were staring, in which case you are the one with the etiquette problem. Now if it's full frontal nonchalance we're talking about, then I might change my tune.
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Signatures, Penn Quarter - Signed Off.
oliveDC replied to babka's topic in Washington DC Restaurants and Dining
Hmm, interesting. I heard various things about the lease being the deal breaker, so maybe they're pulling up roots and moving to the Hill? I'm still doubtful. -
I had the same silverware issue. I started feeling like a moron after the 10th time my fork slid into my lap, slopping goo—albeit tasty goo—on my shirt. I finally figured out I needed to balance it in the upper righthand corner of the plate, leaning on the table. Phew, eating out can be so stressful sometimes.
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I noticed Whole Foods had adorable little two-bite cupcakes, choc on choc and white on vanilla, for about $2.50. I think there were about eight in the box. Might try them when I have more space in the bag. Meanwhile, I fell in love with Billy's in NY last weekend. Great cupcakes, but banana cake with cream cheese frosting was fantastic. If only it weren't a few states away... *sigh*
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I'd like to nominate Hank's as a simple model of what a restaurant site should be. Notice how the crucial details (hours, phone, address) are at the bottom of every page. That's usually all I need. But you've got a nice story of the place, a fairly accurate menu, some press clips and even a nice contact form that doesn't automatically launch Outlook (my biggest peeve). Nice n simple...
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A few more: Poste, Le Paradou, Palette (12 people), Ardeo/Bardeo and Acadiana (huge back room).
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I realize it's a little late for Thanksgiving, but Kingsbury Chocolates in Alexandria does special order pies around the holidays that I've heard are good. Chocolate pecan and chocolate cream pies...
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Pork=suckling pig at Komi
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Signatures, Penn Quarter - Signed Off.
oliveDC replied to babka's topic in Washington DC Restaurants and Dining
Here's the (basic) story. -
Is anyone out there using a Mac? I got a press release about this and keep checking the link and every time I get this: 403 forbidden Server configuration does not allow access to this page. Please go back and try again.
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I noticed he mentioned it in the Wednesday chat, and I thought that signaled a change in the wind....good for Obelisk.
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Can't attest to the cupcake quality personally, but this ran recently on Daily Candy:
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I can't wait to see how Viridian turns out. They hired their chef from the Reef apparently (Rebecca Byrnes). Doesn't Sidra Forman also do flower designing? Will she be a consulting chef like at Perry's?
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I caught the same episode. The designer and chef seemed rather bitter to have wasted their energy. The tension between the chef and the "cook" as he called him was hilarious...
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I took the in-laws pre-symphony and everything was fantastic. I'd heard some mixed reviews of the limo service and was a little concerned but here's my experience in a nutshell: Fantastic meal, fantastic wine service, and we opted for dessert before the show (they'll bring you back after if you prefer). The staff knows your showtime and keeps you on schedule. Our car was waiting outside and whisked us away in plenty of time. We took them up on the offer to bring us back for cocktails in the bar (we were feeling celebratory). After the symphony, placed a quick cell call to the driver, and I kid you not, he came whipping around the corner, dusting the taxi line and traffic, to screech to a stop right in front of the Kennedy Center. We felt like VIPs. Returned to Marcel's and drank and listened to the piano player in the bar. I was very impressed... ...and don't forget half price wine at Little Fountain Cafe on Wednesdays.
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After calling ahead for a table at Hank's and then being told when we got there that we must have made that phone call up, we sadly dragged our feet down 17th last night knowing we'd never get into Komi and facing the grim prospect that is the rest of the block. "It never hurts to ask," said my friend as she walked into Komi while we waited outside. And miraculously enough, thanks to flaky reservation no-shows, we got a table and Komi saved the evening. It sounds like most of what we ate has been covered here, but I have to preach to the choir... Those mascarpone figs were absolutely amazing, a sweet and salty dream come true. The speck wrapped white tuna was the table favorite (along with the suckling pig) but that farro salad underneath it blew me away. How can somthing so simple looking taste so complexly good? Anyone know what those bits of sweetness are? Currants maybe? I think I might need the recipe. All in all, another fabulous meal at Komi that left me shaking my head (in a good way of course). And they make it look so easy...man oh man...
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72 for me. I'd love to see the ratio of Starbucks to non-Starbucks. I'd guess around me it's about 3:1 to 5:1. Maybe that's too optimistic...
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Zengo, Outpost of Denver-Based Restaurant - Closed
oliveDC replied to Joe H's topic in Washington DC Restaurants and Dining
Aw, come on! Tell, tell... -
Olives, 16th and K Streets Downtown - Closed
oliveDC replied to Meaghan's topic in Washington DC Restaurants and Dining
Had an unmemorable meal at the DC location a few years back, and a memorably bad meal at the Vegas location last year (for lack of available reservations elsewhere). I remember watching a guy standing at the bar toss his cigarette on the floor and stub it out with his foot. My mouth was hanging open in disbelief. Oh, and the food was mediocre at best. Dry flatbread pizzas and oversauced entrees... -
The U Street location is their second. I love that they serve breakfast all day (mmm, pecan waffles) and the coffee's pretty good, but if they're the slightest bit crowded it can take 10 or more minutes to get your drink. It's a great little space though.
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This thread reminded me I hadn't checked this site in a while. Looks like Toby got an extension so his owner could make more money. If eating bunnies makes you sad, DO NOT look at the recipes...