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mdt

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Everything posted by mdt

  1. mdt
    Cannot vouch for their dog walking, but we have used Fur-Get-Me-Not (http://furgetmenot.com/) for various training and specialty classes for the past 2 years and they are top notch. The owner and lead trainer are very knowledgeable and the business has been around for some years and that stability is good. I would imagine that they run a good dog walking operation as well and think they would warrant a call.
  2. mdt
    Absolutely delicious! I am the only one that misses all the things he made when at Society Fair?
  3. mdt
    Interesting read, nothing too surprising. Here is the Eater story and here is the full text of the secret document. They do discuss bloggers in general and provide this info. Of course there are those places that dislike the non-glowing amateur reviews.
  4. mdt

    Cochon 555

    mdt replied to MeMc's topic in Events and Gatherings

    I wonder, how many of the media folks were local bloggers?
  5. mdt
    Any chance this is available on Wednesday?
  6. mdt
    IIRC one of Bourdain's shows was about Le Bernadin and they spent some time talking to Justo. He ate at the restaurant and said that it was the first time he had ever done so.
  7. mdt
    Certainly an odd situaiton that could ahve been handled better Also, I want to know what a Waffle Quiche is.
  8. mdt
    Pretty much the typical scenario when getting a bar seat at any tapas place in Spain. I think the only local place that manages the bar seats is CityZen, or at least they used to do this.
  9. mdt
    Review of the new Moorsetown Mall location here. Interesting info on the difference in the price of wine between PA and NJ.
  10. mdt
    I disagree. While not the same type of place, Little Serow has been operating with no reservations for some time now without any trouble as folks are still making the effort by lining up before the opening bell. If the food stays at the same level, people will still show up. Are there any examples of places that have not switched to reservations that have been adversely affected because of that policy BTW, they also do not seat parties larger than a 4-top.
  11. mdt
    Had dinner here the other night and the beets and pirogi were excellent as starters. The pastrami was rather dry and lean which made me wish I ordered something else (maybe an off night?). The other folks enjoyed their selections.
  12. mdt
    Went there on Wednesday evening and the kitchen closed early because of the snow storm. Had a pickle plate and some of the horseradish vodka, which was surprisingly tasty. We went with some grad students/postdocs from Russia and they were excited for a taste a dishes from home, but they had to settle for returning on another night. I will be returning at some point as the menu looks pretty good.
  13. mdt
    So if they don't see it your way they are not a competent reviewer, interesting. I don't think the layout is bad, but as it has been pointed out in another thread I am just a amateur blogger/poster that does not respect the craft. Is Opa irrelevant because the food is not that good or because it's in Ashburn, where a huge number of Post readers happen to live? Why is Light Horse irrelevant? It would be interesting to know what places she reviews versus what the editors select for publication to see if they are choosing ones with the similar rating.
  14. mdt
    The large bar was not praised in the review, just discussed as a decision made by the owners, I think it has worked out rather well. Why does it have to be distinguished from other 2-star places? The rating, which I think is right, can stand on its own and let folks know that the place is pretty good, as evidenced by their definition of the rating (below). The equivalence shows that it is comparable to other places in the area. It certainly shows that it is better than the many other places nearby.
  15. mdt
    I wonder how much the "magazine" generated? Zora any word from the publisher?
  16. mdt
    After a less than stellar experience at another highly priced restaurant left us wondering if this type of dining was just not that exciting or interesting to us anymore. A visit to Komi earlier this month proved that we were wrong, very wrong. The dishes were beautifully plated, interesting and most importantly absolutely delicious. Unfortunately they do not hand out menus, so I am not going to detail each dish and just provide some of the highlights. Slow cooked uni and egg with chives "“ a custard of uni and egg presented inside an egg shell served with a garlic knot. Peeky toe crab with coconut with lime "“ absolutely awesome sweet crab matched well with the coconut (which was an extremely light mousse/foam) and the great acidity of the lime. One of the best dishes of the night. Whole prawn with burrata "“ perfectly cooked prawn on a bed of burrata with basil oil(?), I wish I had more details on this dish as it was exceptional. Ham sandwich (open face) house cured ham, jalapeno, on house made sourdough bread. Think of it as a take on banh mi. Duck hearts with Ethiopian spiced lentils and crispy injera Main was a bone in veal chop and perfectly cooked they had the standards of goat and suckling pig, but he veal was new to us and we opted for that. Not sure if they ask all diners, but we have been many times and we were asked if there was anything we preferred. One of the desserts was a chocolate custard with a layer of olive oil custart and sea salt "“ Delicious, my only complaint was that the serving was too small! And if anyone is interested the lollipop flavor was birthday cake There were two one-bite dishes that we did not enjoy, but not for a fault of preparation, just flavors that did not go well in our opinion. Steamed brioche bun with white chocolate and osetra caviar - This is a combination from Blumenthal that was analyzed by a chemist that showed similar flavor compounds. I am all for science, but it didn't work or us. It was OK, just nothing special. The other was a combination of chocolate and paprika, IIRC, that didn't work for us. The wine pairings were excellent and went very well with the food. The pairings ranged from reislings, to white rioja, to a spiced Italian beer, to a 2003 Chateau Musar (great!), and finished with Madeira. I think we had 8 or 9 tastes which they said would be about 5-6 glasses total and they served a ½ pairing for my wife with no issues. As usual excellent food and stellar service made for a wonderful evening.
  17. mdt
    Possibly heading to Garland, TX in a couple of weeks. You Texas folk have recommendations for Q spots for dinner?
  18. mdt
    Folks were certainly hand grinding meat at the original location. My guess is that they had more grinders going once business really ramped up.
  19. mdt
    The crispy chicken wings are pretty darn good here.
  20. mdt
    Went and had the antipasto plate and a pizza. Nothing surprising here and the antipasto plate is rather sparse for the price, a selection of some cheese, cold cuts, and some super sweet (cloying in fact) roasted peppers. The pizza was cooked well but had your typical flavorless crust. Maybe the Italian entrees are better.
  21. mdt
    Damn good pizza with a wonderful crust. Amazing how many places make tasteless dough considering how easy it is to make.
  22. mdt
    Is this a change of employer or as suggested a spin off of Al Dente? If a spin off, will he be moving between places? Any chance he is current on his payments?
  23. mdt
    I paid for a 1-year subscription in April and have yet to receive one issue. Will I be getting a refund?
  24. mdt
    Joe I understand where you are coming from on this, but go back and re-read the posts. After the way he decided to attack and bully me after declining his offer, there is no way I would even consider it. I posted an honest write up of my experience and was treated with hostility. Maybe that is small of me, but I certainly don't owe him that after the way he responded, considering that at the same time he was demanding respect. Sorry, respect goes both ways.
  25. mdt
    Respect is not something that can be demanded. I will try to clarify what I meant with my offensive comments because they still seem to be a sticking point to you. puff/prawn/whitefish/ossetra/dill:This was a prawn puff topped with caviar, just ok. I don't know what kind of fact I can give about this dish. It was an uncomplicated dish in appearance, and as I stated, a puff topped with some caviar. The puff was crisp, slightly fishy in flavor and the the caviar was caviar, nothing wrong with it. Certainly nothing that I could complain about, it's not like the crisp was soggy or something technically wrong with it. We thought it wasn't that interesting when we ate it, thus the ok. I guess that statement of my perception of this dish is offensive. pinenut/arctic char roe/dill: A small pinenut cookie topped with arctic char roe and dill: I liked the bite, my wife thought it was just ok. This was a one-bite quarter sized cookie topped with some roe and a small sprig of dill. IIRC there was also come creme fraiche. I thought the combination was good, but my wife did not. She did not find it terrible, again, just not something that she would opt to eat again. Thus the second ok. goat curd/nasturtium/espelette/sour dough: Meh. IIRC, this was a small portion of curd with the various accoutrement on the dish. If you could remind me of how it was plated I might recall more details. In thinking back about this dish the only thing I really remember about this dish is that it was rather bland and when I wrote my notes the morning after the meal I wrote "meh." And like I admitted before was probably snippy. I just did not enjoy those three courses that much, two of which were bites as part of the starting 4 appetizers. It's as simple as that. As for my other negative comments I think I provided enough other information for you to use as you wish. I did not know that I was required to express these views with the staff before I left and had the audacity to write about it on a regional website that discusses food and dining.
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