Jump to content

schulju

Members
 View Profile  See their activity

  • Posts

    292

  • Joined

  • Last visited

  • Days Won

    2

 Content Type 

Everything posted by schulju

  1. schulju
    Squidsdc, there's no need to be there exactly at 6:30...this is intended to be casual and I am sure many folks will not be arriving till later. Please do come if you're able.
  2. schulju
    I think the "once a week" commitment is hard for people. I know that I could never make that, even though I generally eat out more often than once per week. I simply am not the driver on restaurant choice often enough to be able to meet that level of commitment. Once a month would probably be doable by most..but I think once a week is just too difficult.
  3. schulju
    5:30 was Nick's suggestion, but he also indicated he was flexible, so let's say 6:30. Given the format, I'm sure that it will be just fine if you're not able to get there by 6:30.
  4. schulju
    Folks, we're all set for 5:30 pm (till whenever) on June 10th. Currently there are 11 folks signed up. Price will be $40-50 inclusive of tax and tip.
  5. schulju
    Folks, Chef Nick has indicated this event will start at 5:30.
  6. schulju
    Come on folks, we're still at a count of 11. I know more of you like BBQ than this!
  7. schulju
    Adding Crazeegitl +3. So we are at a head count of 11.
  8. schulju
    Confirms to date: Schulju +1 DanielK +1 AGM +1 Marks Crazeegirl +3 (please confirm since the date wasn't set when you posted)
  9. schulju
    So far the count is me +1 and Daniel +1 and (I think) crazeegirl +3. Come on folks!!
  10. schulju
    Since we have dates for Anglers, can we set up a poll so we can get a headcount? I don't know how to set one up.
  11. schulju
    Chef Nick Palermo was quick to respond He suggested a weekday barbecue themed event in the back garden as that area isn't normally open during the week and would be available exclusively for us. Suggested dates are June 3rd, 5th, 10th or 12th. He could also apply for a special one-day license to allow folks to bring their own wine, if we would be interested. Please respond here (or in a separate thread if a moderator wants to move this) with your preference regarding date and if you'd be interested in bringing your own wine. Chef Nick will have a menu for us soon.
  12. schulju
    I'm definitely up for Angler's and can even coordinate since it's in my hood. Any date in June would work for me. I'll reach out to Chef Palermo.
  13. schulju
    I haven't seen this new venue mentioned in any other thread. I believe they opened yesterday. Looking forward to trying them out and would love to hear from anyone who has. "First Look & Taste Test: Soi 38" by Farrah Skeiky on brightestyoungthings.com
  14. schulju
    I did a quick trip to the Mosaic district today at lunch to run an errand. I have never been exposed to any of the Taylor locations prior to this, but it was lunch time, and I needed to grab something on my way back to the office. In reviewing the menu board, (and the backs of the employee's shirts), it was obvious that these guys had Philly roots...I was looking forward to a good hoagie. Not a sub, not a sandwich, but a "Philly-style hoagie" which is something completely different. This isn't a discussion of what showed up ON my roll..it's a discussion OF my roll. Maybe these guys are really from Jersey, where this type of crusty roll (mius the sesame seeds) is prevalent...but a REAL Philly hoagie is ONLY served on Amoroso rolls. These rolls are soft crusted. They do NOT flake, they are not crunchy, and they NEVER make your jaw tired trying to chew them. Please don't call it a "Philly-style" hoagie, and please don't name it after a Philly institution, if you're not going to put it on a Philly roll.
  15. schulju
    A long overdue visit to Quench last night. Ed Hardy is now running the kitchen, and that's a wonderful thing! I think Michael will readily admit that the turnover in the kitchen has been a struggle for the restaurant, but I'm happy to say the kitchen is now putting out a great product. We shared an order of the house made crab hush puppies...wow, these were fantastic. A generous portion that two of us split and could barely finish. My dining companion enjoyed the Spring salad, it looked beautiful. I ordered the Mac. It was a large portion (leftovers will be lunch today). Tasty without being too heavy, but I probably should have added a protein (several are available), it was a bit "one-note". We sat at the bar and Joe took excellent care of us. The bar menu continues to be one of the most inventive in town. My companion had the Limeade "mocktail" and enjoyed it. I went for the Caipirina. A bit different from others that I've had, but really well balanced and tasty. Joe also provided a sample of their house made limoncello. Yummy! In the wasteland of chain restaurants that is MoCo, we are lucky to have a local gem like Quench.
  16. schulju
    Note, just the one location is closing, not the whole chain.
  17. schulju
    Caught a rerun of Thowdown on TV last night and the subject matter was Fish Tacos. Boy, those looked good and gave me a hankering.... Anyone have any suggestions for a great fish taco in MoCo/DC/NoVA?
  18. schulju
    I stand by Le Diplomate as a solid brunch option along the ever growing 14th Street food crawl. I've been enough times with enough people to have pretty much made it through the entire menu at this point. Everything is at least good if not great (and that quiche is GREAT).
  19. schulju
    We were a group of 7 with a 7:30 reservation Saturday night. Although I had tried to reserve the "Sophia Lauren" table earlier in the week and was told it was not available, they did wind up seating us there (a lovely round table on the second floor). Lupo, and every other restaurant on 14th was hopping Saturday night. A comment above about waiting well past a reservation time had me concerned, but we were seated at exactly 7:30. I had called ahead to inquire about their corkage policy ($30). I was charged $45 corkage for a magnum and had spoken with Antonio Matarazzo earlier in the week to ensure there wouldn't be an issue and to discuss decanting the wine. Antonio took care of the decanting and made sure to look in on us throughout the meal. Between his attention and our fabulous waiter, we felt very well taken care of. As the wine breathed we ordered a few cocktails and prosecco. They had already run out of the prosecco on tap, but provided a very nice bottle. We asked the waiter to put together a meat and cheese board for the table which we enjoyed. Everyone seemed to enjoy their food, but I didn't get a chance to taste anything other than my husband's lamb stew (very good) and my Carbonara. I liked the dish, but don't think I enjoyed the it as much as Don did. I was expecting spaghetti or linguine, but it was served over a very large penne rigate which was quite al dente making it heavy even for a Carbonara. I also loved the roasted radicchio salad that I ordered as an appetizer. Others ordered, and enjoyed, spaghetti with lamb meatballs, lasagna and steak. The steak was served on a large board with three sauces and was probably the most impressive looking dish to hit the table. I'm sorry I'm not able to provide more details about the food, beyond the fact that a bunch of the menu was explored and no one indicated they had anything that didn't appeal to them. Really, this review goes more to the feeling of dining at Lupo Verde. Even though we were a large table, even though they were absolutely packed to the gills, I felt that we had amazing service, enjoyed a lively but warm atmosphere and we all left planning our next visit to this restaurant. What more can you ask?
  20. schulju
    Thanks goodeats! Looking forward to the rest
  21. schulju
    Honestly, I find the modern electric dryers work pretty well for hand drying. Unfortunately, no towels means there's no way to dry off the bathroom vanity which frequently has water puddled on it. Tough if there's no place to put a purse while you're washing your hands. An under-mount sink and a slightly pitched vanity can help a lot with the problem of standing water on the vanity. So can an inexpensive shelf or hook in the wall near the vanity. Food for thought...
  22. schulju
    The no-reservations policy will keep me from every giving RL a try. I wish they would set aside a least some of the tables for Open Table or City Eats.
  23. schulju
    Not sure where I was in September Don, but didn't see the post above. Given I work down the street, I would have happily represented Anyway, first visit last night for a business dinner with a wine-oriented colleague. We had a really nice time. I had the sparkling flight and enjoyed it enough to go back today and purchase a bottle of one of the sparklers. (Bottle was $25 on the retail side, $40 on the menu.) Colleague enjoyed two red wine flights. We shared a cheese plate (sage derby cheddar, NY tumbleweed and a spicy coppa). I wasn't a fan of the coppa, but the NY Tumbleweed was excellent. These were served with some baguette toast slices, a bit of fig jam, mustard, and a few dried fruits. nice platter all in all. We also ordered the grilled asparagus which was excellent; the lamb meatballs which I thought were meh; and the roasted shrimp which were perfectly cooked. A very nice change of pace from the normal mall fare, will definitely visit again.
  24. schulju
    Living in G(erman)town, but working in McLean. Always up for weekend or evening get-togethers in MoCo.
  25. schulju
    Lovely first visit to Unum last night, but there will definitely be more in the future. For me, driving in from the 'burbs, parking is always an issue. Thankfully, the folks at Unum have a very reasonable valet deal with the Four Seasons! As others have mentioned, the option to order "half" orders of almost all the entrees really allow for a variety of options. Our group of 3 sampled a Caesar salad and an arugula salad with burrata, the mortadella meatballs, an order of gnocchi and a short rib pasta dish. The pastas were both really delicious...clearly homemade pasta was the star of each show. They were so rich that we couldn't finish either of them. I probably wouldn't order the meatballs again, the compote they were served with and the polenta they were served on were both tasty. But I thought the meatballs themselves were a bit over-browned on the outside which took away a bit from the overall texture of the dish. The Caesar salad was served with a small ramekin of an artichoke custard...serious yum factor! Based on the 'burrata with arugula' menu description I was expecting a ball of burrata with some arugula garnish. It was, in fact, an arugula salad with a burrata garnish. Nice, but just not what I was expecting. We finished with an order of the beignets, three small perfectly cooked pockets of goodness. I would have preferred something other than the fruit puree they were accompanied by, or at least preferred the puree in a separate container so it was "optional". I didn't see the check (thanks MKC), but the menu prices seemed reasonable for the location/food quality. Only a few other tables on a Monday night from 7-9pm. A wonderful, warm environment to linger with family and catch up.
×
×
  • Create New...