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Bart

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Everything posted by Bart

  1. Here's a Washingtonian article about 19 VA vineyards: http://www.washingtonian.com/articles/food-dining/a-vineyard-for-every-taste/
  2. Funny you should post this today. I tried for a reservation on July 3rd and finally heard back 2 days ago for an opening last night. Sadly we had to decline because of my damn kid's damn field hockey game.........70 minutes sitting in the cold rain instead of three hours of bliss. Oh well, comes with the territory. But at least I'm still in the running for father of the year!
  3. Tom Sietsema's Washington post Fall 2013 Dining Guide is online now, and will be in the Sunday paper this coming weekend.
  4. My wife and I had a quick lunch at the Crystal City Jaleo today and they really hit it out of the park from a food and especially a service perspective. We got a couple of "standard" dishes which are favorites of my wife: Patatas bravas* - A Jaleo favorite with spicy tomato sauce and alioli Buí±uelos de bacalao - Fried salt cod fritters with honey alioli Both were their normal, yummy selves. We tired the octopus dish below for the first time and it was really wonderful. Very tender and lots of it. Pulpo a la Gallega "˜Maestro Alfonso' - Boiled octopus with pee wee potatoes, pimentí³n and olive oil For the fourth dish we were having trouble zeroing in on something. We wanted to try something new, but got a little overwhelmed by all the choices so the waitress recommended: Huevo frito con caviar - Fried organic egg topped with caviar It sounded interesting and different so we got it. Unfortunately, she came back a few minutes later and said they were out of caviar so the dish was no longer available. We started looking through the menu again and having the same trouble as before and a few minutes later the waitress came back and said the chef felt bad about not being able to serve us the above dish and said he had two specials that he could offer us that he was trying out and that weren't on the menu yet. One was a salad of some kind (don't remember anything other than it had arugula in it - I had a little trouble understanding her accent) and the other was a sweetbreads dish served on a bed of (I think) eggplant, tomato, peppers and possibly zucchini. Whatever it was, we picked the sweetbreads. We began eating the first three dishes we ordered when the waitress appeared a few minutes later with a dish complements of the chef to make up for the missing caviar dish. It was another dish he was trying out that wasn't on the menu yet and I don't remember the exact name but it was 4 balls of blood sausage with a small dollop of an apricot(?) paste on the top and bottom. I asked the waitress what blood sausage was because I wasn't quite sure if it was a euphemism ala sweetbreads or a more literal meaning, but she couldn't answer (English was her second language) so she called over the manager(?) and he told us. I asked him another question about the dish and he said he didn't know because he'd never seen it before because it was just created!! Anyhow the inside of the balls were soft and gooey and reminded me a bit of a very creamy melted cheese dip in texture but there was no cheese in it at all. Whatever it was, it was great. I hope it makes the permanent menu. Here's what they looked like: A short time later the other brand spankin' new dish came - the sweetbreads on a bed of vegetables. It was also another winner. I would have been happy with either half.....the top half was the sweetbreads which were served "mcnugget" style. Very smooth and creamy. The bottom half was almost a ratatoulie that could have been served alone, on bread, over rice, as a pizza toping, as a stew, etc, etc. Below that was a thin, neon green layer of parsley(?) broth(?). Whatever this was, this was another winner. The receipt called it Mollejas, and I'd get it again if it was offered. Here's what it looked like: I have to say I was really blown away by the special treatment and the fact that they offered us a choice of 2 experimental dishes, and then comped us another unreleased dish. They took what was a disappointing start to the meal and finished it off to where we were practically high fiving the staff on the way out. The other thing I didn't realize about Jaleo until our chat with the manager (although it's right there on the dinner menu, but we typically only do lunch there because of work) was that they will do a custom tasting menu. The chef will come out and talk to you about what you like and how adventurous you are and then create a custom meal for you. This is definitely on my radar!
  5. When I went last year, my wife and I got the 24 course meal and the pairings and we liked it. But we tend to order the tasting menu and pairing option if they are offered which seems to be the opposite of what you like to do. Neither of us were tipsy by the end, but we were stuffed! Also when we went, all the pairings were wine except for one of the later ones which was some kind of mixed drink. Niether my wife or I are mixed drink drinkers and we let our server know when we ordered. When the mixed drink came, my wife didn't care for it so they brought her another glass of wine instead. I managed to tough it out and drink it all! Anyhow, if it were me I'd do it because I like surrendering to the will of the chef, but YMMV.
  6. Don - Nope not about you specifically, more of a general observation about many posts I read in here. I just called you out because you're easy to remember! Put me down as #1 above!
  7. I like to see and hear it just from a general knowledge perspective, but I'd like to see actual criticism and not cryptic comments. I've made these requests before in threads (and some of them to you Don) but rarely get an answer. I can't recall any actual quotes, but they been along the lines of "We need some new blood in this town because the critics all suck" or "Tom hasn't done his job in years" or even more incendiary yet more vague comments. I'd love to hear these comments more fleshed out. If you're calling for a whole new crop of critics, I'd love to know what's wrong with the current group. I enjoy reading Tom, Tim and Todd (or T3, Triple T, or 3 cubed ;-) ) but maybe I like them because I just don't know any better? So for me, I'd say bring it on, but only if you supply some context or details, otherwise don't bother.
  8. Don - I was going to put this in the "Administrative Actions" thread but it seems appropriate for here based on your post (but feel free to move it). Is there any way you could associate threads and restaurants with locations on a map (or more accurately, associate locations on a map with threads)? I know the dinning guide does this, but it only has a handful of choices per location. What I was thinking of was selecting Mt. Vernon, or Ft. Hunt or Ft. Belvoir on a map and then having the site pull up all the threads within 1 mile, 3 miles, 5 miles, etc. For instance, in the Mt. Vernon area, there have been a bunch of threads started by "Thistle" that have been about little hole in the wall joints. The threads are typically just one or two posts and they quickly get swallowed up by the DR machine and pushed to page 2, 3, 5.....etc. I don't know how to find them again other than searching for "Thistle" but then I'll miss other threads like this one. I know something like this is probably a huge, huge amount of work but I think it would really make the site more useful for out of towners or locals who have a meeting in XXXXX or YYYYYY and they want to get a bite but don't know the area well.
  9. You can grow damn near anything around here, but it all comes down to how much sunlight you get. The greatest soil in the won't overcome the lack of sunlight for things like tomatoes. Trust me, I've tried!! Lebanese Squash is often called Kousa squash (or Cousa). It's much shorter than your typical zuchinni, but it's essentially the same thing. The short size makes it easy to core so you can stuff it (rice, ground lamb, spices) and cook it. It's called Kousa Mashi (my Syrian mother pronounces it sort of like Mek-shi). Anyhow, it's a great dish. Fire up the google machine for recipies. I've grown a couple different varieties and prefer the darker colored skin types for looks (that's what I'm used to). Pinetree Seeds sells a "plain" variety called "Cousa" which is a little pale (sort of like the one in the photo above). Johnny's Selected Seeds has a variety called Magda Kousa which has skin that is darker green. For more info on the different varieties see the GardenWeb link below. http://forums.gardenweb.com/forums/load/gourds/msg092352492282.html
  10. Care to elaborate? And back to your original post, what is the implication of the Kapnos review coming out a couple weeks ago and Isabella announing a new place this week? I could see you raising an eyebrow if they did mention it in the review, but if they knew about it, not mentioning it seems like the ethically correct thing to do.
  11. I look forward to the day when the Caribou, Maine forum is in the top spot. I agree with this. The DC market is not saturated. I just think DR is still unknown to a lot of the local food freaks. I was talking to a friend of mine the other day who is runs three restaurants at some hoity-toity golf place in Potomac and he never heard of DR, but of course he was familiar with ChowHound. (I actually sent him that note that you (Don) posted about some place in DC looking for a new GM - he'd be perfect for the job). Anyway, I guess my point is this is an industry guy who doesn't know about this site, so the opportunity for local growth is still huge. Of course, how to make it happen is another matter.
  12. Don - Maybe I'm just dense, but I still don't get it. In my view from the cheap seats, Mike Isabella wasn't a "big name DC chef" when he was at Zaytinya because he was just a hired gun back then. He didn't do Top Chef yet, he didn't open a couple of his own restaurants. Same thing with Jose Andres. Are you really surprised he wasn't a media darling when he was a 23 year old cutting his teeth at some unknown place in California? That's like being outraged that no one was interviewing Paul McCartney when he was a teenager...........he hadn't done anything yet. Why would anyone care? What am I missing? Are we talking past each other?
  13. Don - You kill me when you drop a little nugget like this! What do you mean and can explain it in a little more detail for those of us who are not on the inside? I think I get it on the most basic level, but I don't understand your issue. A big name DC chef is opening another new place and the media reports it............isn't that how the news is supposed to work? How is this different from all the press the Ashby Inn has received lately?
  14. Don - I don't know where to put this, so I'll put it here. I see you rearranged the topics list in the main fourm and now NYC is on top. Well...........I don't like it!!!! I fear change. Please put DC back on top and let me rest easy. But seriously, is there a reason for that? To me it seems like it could drive off new members or people just passing through. I.E., they heard about DonRockwell as a DC food forum and click on the link only to find NYC and Philly staring them in the face. And then they click off and they're gone. That's what I actually did.................I popped in, saw NYC and figured I hit the wrong link and popped back out. It was only after a couple attempts that I found the DC forum. Is this a life threatning issue? Hardly. But in terms of ease of use and logical layout, to me it makes more sense the keep the DC forum (the main fourm) front and center on the top of the page.
  15. That's hilarious. It reminds me of when we first got the internet at work back in 94 or 95. This was before I had it at home, and before they had all these ways to block inappropriate sites. I didn't know what to seach for so I typed in whitehouse.com, just to see what was on the President's website. Well, as you probably guessed it was a porn site. I needed the .gov to get to the right place.
  16. A little farther afield, but the Wegmans in Woodbridge had skate the last time I was there (Christmas eve). Great price for it too............I don't remember the actual price but it was much, much, MUCH cheaper than all the other fish.
  17. So do you have an update to the best local version? Nearly 4 years ago to the day (post #16 above) you proclaimed the Lebanese Butcher had the best kibbeh nayeh in the area. Is that still the best?
  18. Here's Tom S's review from this weekend's Washington Post: http://www.washingtonpost.com/lifestyle/magazine/tom-sietsema-mike-isabellas-kapnos-updates-an-ancient-cuisine/2013/09/04/7c32696a-0822-11e3-8974-f97ab3b3c677_story.html 2.5 stars, but after reading it, it seems like it should be 3.
  19. Thanks Don! After re-reading it, I do remember some of it like Sir KN himself getting kibbeh nayeh for Christmas.
  20. I put in (another) plug for our favorite Chinese place.........Peking Duck on route 1 just around the bend from the Mt Vernon Hospital. Casual sit down or carry out. The Peking Duck is great as are the dumplings. I love the Black Velvet Chicken (chicken with eggplant). Shrimp with Vegetables is also a winner. They have a bunch of "sizzling rice' dishes - - a stir fry with rice dumped onto a molten platter at your table. They also have an all you can eat (but made to order) lunch/brunch every day but saturday.
  21. I'm so glad you made that post Don, because I was to start a thread on where the best kibbeh nayeh could be found in town. I used to love the Zaytinya version but the last few times I've had it it's been very bland. I think the last good version I had was when Mike Isabella was there. I've never been to Me Jana but now it looks like I need to make a trip. Thanks!
  22. Saw this in a tweet from Tim Carman: Charcuterie master Julien Shapiro hired as chef for Eat the Rich http://www.washingtonpost.com/blogs/going-out-guide/wp/2013/08/27/charcuterie-master-julien-shapiro-hired-as-chef-for-eat-the-rich/ While an opening date still remains a question mark, Eat the Rich has now settled on an opening-day chef. He's Julien Shapiro, the man currently producing artisan charcuterie at Bryan Voltaggio's Range in Chevy Chase Pavilion........ (see above link for the rest) Shapiro's pork and squab "starship," an example of what "measuring gets you," the chef says. (Julien Shapiro)
  23. Is Virginia Wine Country Poised To Be The East Coast Napa? http://www.forbes.com/sites/katiebell/2013/08/15/is-virginia-wine-country-poised-to-be-the-east-coast-napa/
  24. I remember reading (or maybe seeing) a David Chang interivew a year or two ago and when asked what his favorite restaurant was, or what the gold standard in the restaurant was, he said, "Cheesecake Factory". And he wasn't being sarcastic or snarky. He went on to describe the great service and the consistancy across the board.......food, service, the facility itself. He said that he wanted his places to have that consistent level of excellence. That's the gist of it, my memory may be faulty.
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