lion

My first taste of Giordano's pizza was in the late '80s at their Hyde Park location and I've been a sucker for it ever since, even as the pizzas have declined somewhat as the chain expanded. The half-hour wait is something of a limitation, too.

I was thrilled when somebody opened a franchise Nancy's location in Rockville/Bethesda about 15 years ago. After ordering there regularly for a while, they started offering to sell me par-baked ones to finish after the long drive. The key was loaning out the cast aluminum heatsink - looking rather like a hundred-legged trivet - which conducted heat to the interior of the pie, and which (obviously) they wanted me to return as soon as possible.

ETA: it's called a "speed bake". At $100 a pop, I can understand why they didn't loan them out willy-nilly.

I don't think I made it to the Hyde Park location. Only made of that part of town to help a buddy with the U of C scavenger hunt which led to a two day road trip down to Memphis.

I vaguely remember using a device liked this in the pan, not as nice as this one, coupled with other tricks to try and get stuffed pizza to come out right.

Thanks for the link, I may have to pick this up and trying making one again!

Not for long. District of Pi, the DC branch of St Louis-based Pi Pizzeria, launches their food truck this month, and opens their Penn Quarter location in March on π day.

Their specialty? Chicago deep-dish. The First Pizza Eater created something of a stir last fall by declaring it to be the best deep-dish yet, to the consternation of his hometown.

Wow, exciting! Looks like some tasty deep dish pizza. Now if only someone would do stuffed pizza.

Giordano's is trash, but either of the other two are awesome. Love me some Gino's East.

In the late 1980s, I lived a year in Chicago near Greek town and pretty regularly frequented Girodano's at Harrison and Halsted. It was important to note the location, since the age of the pans and oven made a substantial difference in the taste at various locations around the city. While the crust does lack a complexity that others such as original Pizzeria Uno's or Duo's, Gino's East, etc... it was pretty good especially at this time of the year.

As a side note, Gino's East used to be next door the Northwestern's Cardiac Center, and remember more than once someone having sausage, that were as large and wide as a hockey puck, joking it was ok since the doctors next door could just walk over and save you from the heart attack.

Actually on my return to the metro area, I spent many hours trying to replicate stuffed pizza at home, which is quite a bear which home ovens. In terms of a real deep dish or stuffed pizza outside of the Chicago area, I've always wondered if it's economically possible for a restaurant to survive with that style of pizza. Even in Chicago from what I read and heard from friends, 'skinny' pizza is more popular these days.

Any good (or even marginal) pan or deep dish pizza in DC or NOVA? I had Armands once. It was terrible (I never say that about pizza), but it could have just been that location...

No.

With this weather, a stuffed or deep dish pizza would be great though.

It's late at night. This Brindisa Chorizo Sandwich is still keeping me from going to sleep three years later.

Finally made it there and The Real Margherita pizza was most excellent.

It's great to have such good pizzerias in NOVA.

There is an Afghan halal market on Edsall Road just east of S. Van Dorn in Alexandria that often has a van parked in the front of the lot that has a sign advertising goat meat. If you need farther west, in the old section of Herndon in the shopping center with the KMart there is a halal butcher that I know had some disputes with the landlord for tossing the remnants from goat butchering straight into the dumpster out back.

The one in Herndon is called Medina Market and actually bought a leg for a Christmas Day curry. It was pretty good.

Have not heard about the landlord disputes. Was that in a local area paper?

I know it's not what you asked about but I've started bring a nice bottle of olive oil instead of wine. The hostess doesn't have to worry about serving it with dinner and it lasts a lot longer.

That's a great idea!

Thanks.

I always wanted to try Tacconelli's Pizzeria, but never around to it when visiting some friends who lived near Rittenhouse Square. They moved back to the DC metro area, so it's probably not going to happen for a while since you have to order your dough ahead of time.

Taiwanese - Bob's Noodle

Cantonese - Miu Kee, XO Taste, Vinh Kee

Hotpot - Uncle Liu's

Sichuan - Hong Kong Palace, Sichuan Pavilion

Taiwanese/Sichuan/noodles - Michael's Noodles

You need to be a bit more specific as to cuisine. All of these restaurants have some great dishes. And you should call to see if they're actually open.

Great list. I would just add the following, only for duck.

Chinese Duck - Peking Gourmet Inn

I got a bottle of the 16 year old Lagavulin for this year. Thanks for the verification on the quality of the bottle and other suggestions.

Will definitely keep them in mind for other events.

I take it you have not seen the type he likes to drink. Can your GF give you some info? You don't want to get him a peaty one if that is not what he likes.

She said that he likes peaty ones.

Wasn't sure if I should place this in Help Needed or Beer and Wine. Moderators, please move if necessary.

Looking to get a single malt scotch as a Christmas present for my GF's dad. Trying to not go overboard, thinking of a price range ~$60. In terms of his taste, he enjoyed Ray's the Classics on his last trip to DC. Also, he smokes cigars, if that makes a difference.

Since I'm not a regular scotch drinker, definitely open to suggestions. Presently looking at Calvert Woodley's Single Malt Scotch Sale List and considering the Lagavulin 16 year old.

Anyone have any comments on it or other suggestions?

Thanks in advance for this help with my Christmas shopping!

[it won't be adopted; this is not Facebook. Original content is what makes this website worthwhile.]

I definitely agree.

Thank you for the replies.

In the past, I've gone to a Halal market in Herndon which is in the same shopping center that houses K-Mart. From what I remember the cost ($7-8/lb) was pretty reasonable and the butcher cut the goats legs on premise.

However I would like to get a higher quality cut for the curry stew this year and will investigate these options.

Looking for a list of farms in VA and MD that raise goats and/or that deliver to closer farmer's markets.

Planning on preparing a curry goat recipe for Christmas, and would like a very tender quality of meat,

any suggestions on a particular place would be much appreciated.

Below is my current list of local goat raising farms that have sell at markets, if my searching skills on the

forum are a bit inept, please merge the thread with the prior one.

List:

Silver Spring Market Many Rocks Farm

Mt Pleasant Market Painted Hand Farm

Unknown Marrakesh Farm

Who is Remy, the mouse and who is the chef? Hehe.

Below is the itunes link for the courses.

Science and Cooking

TheTrain got it right. I go to NYC frequently (my kid lives in Greenpoint, Brooklyn), and I love Neapolital style pizza. You must do your research on slice.seriouseats.com and reach your own conclusions, but you must not miis out on Paulie Gee's in Greenpoint, Brooklyn and Mortorino's in Williamsburg, Brooklyn (dubbed #1 pizza by the NYT food critic). I equate DiFara's to the Emperor's New Clothes story. The place is dirty and nasty but because it is an urban legend, all the bloggers look the other way. Oh, and it also takes about an hour to get a pie. Please post your experience after your trip. GWH

Neapolitan style pizza is a bit different than what I consider to be New York Style pizza. Mortorino's which I have not been too yet, but is on my list of places to check out, definitely serves Neapolitan style.

However to compare Difara's, which serves New York style pizza, to the Emperor's New Clothes story is just nuts.

SliceNY pizza maps have a listing of the best places in NYC and the outer boroughs.

The best one? It's an eternal ongoing debate. One of my personal favorite is Di Fara's.

I'm still trying to locate the wit in the quote that Zora Margolis is quoted describing as "viciously witty." Vicious, yes; witty, no.

I though that Rockwell quote pointlessly nasty (rather than acerbic) at a junior high school level. It certainly didn't reflect well on either Rockwell or this site, and contributed to the overall negative impression imparted by the article..

I think frustration is intertwined with those pointed comments, and deservedly so. Regardless, the forum is pretty damn good especially for a free service!

Rockwell does an excellent job in maintaining an environment where people can discuss food and restaurants with minimum moderation. Just like the restaurants, smaller grocery stores, butcher shops, or farms that are discussed here that are not chain places, you can have a genuine interaction with other people who also love food and talking about it.

And any online place that leads my GF to ask when I'm taking her to a new place, what did those online people say was good here, and when is Dean Gold going to open a Chinese/Korean Pork Restaurant, ain't too shabby.

"After you get to know me better, I come out of my shell."

Be safe.

Jimmy

Menu (pdf)

Michel has its own site -- if you go via the Ritz's site, you don't get a menu.

Thanks Leleboo!

Potbelly is a totally different type of sandwich. It is like apples and oranges. I like potbelly for what it is...some people like subway. This is far and away better - at a different level. It starts with the bread - hard roll if like that kind of thing - and the sharp provolone. The ingredients in general are better than regular subshop fare.

My mistake. In the previous message I was saying I wanted to like Taylor Gourmet Deli more, not in comparison to Potbelly. Taylor is better than Potbelly.

First trip recently and have to say really enjoyed it. Tried the lightly fried eggplant sandwich and fries and man, was it tasty.

Good stuff!