Pool Boy
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Posts posted by Pool Boy
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I'd go to Palena. Another look at Corduroy is a good suggestion, too.
I know I am in the distinct monority here, but I do not think Restaurant Eve lives up to the hype. Granted, I have only dined there once in the tasting room zone.
Actually, you'll probably have to scratch Palena off of your list come to think of it. The biggest reservation they take is for 6, IIRC. I'd call to be sure, though.
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Hi Jake. How goes the wine biz? I visited the Laurel Meat Market last Friday and noticed they were selling a variety of buffalo cuts including buffalo flank steak. I may grill some this weekend.
Jay
Laurel Meat Market is my go to place primarily because not only do they have good stuff, but I live in Laurel, too. More difficult to find meats I have to usually go to Whole Paycheck (great nickname for that joint, whoever came up with that). But this thread is an inspiration to check out some other local meat purveyors.
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The new graduated triple-spacing penalties are as follows:
0-10 posts, triple-space removed, post left intact.
10-50 posts, first letter of post removed.
50-100 posts, first line of post removed.
100-200 posts, first line and first letter of second line of post removed.
200+ posts, post deleted, restored upon user request.
Click here for a 60-second primer on how not to triple-space.
Cheers,
Rocks.
I found the thread here finally, DR. But I am dtill confused about triple spacing and double spacing. Call me dense, but isn't the definition of double-spacing leaving ever alternate line blank? And wouldn't triple spacing mean leave two lines blank after each line with text? I do not think I am doing either thing here but tell me what I am doing wrong.
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Hey TJ, you are supposed to save a bottle of that for me to try.
Last night before, with, and after dinner of shrimp and asparagas in red curry sauce, couscous, asian slaw, and a salad. (Not in this order)
2003 Tabor Hill Gewürztraminer Traminette
2003 WesMar Pinot Noir RRV
2002 Martinelli Bella Vigna PN
1998 Peter Lehmann Shiraz "The Barossa"
2002. It is WAY TOO EARLY to be drinking this IMO. I'll pull a bottle out for a Crü event in maybe 2 years.
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I haven't been in several years, but I remember liking the big ol' meatball... on top of spaghetti... all covered with cheese...
he meatballs...HUGE. It's funny, my brother was getting a bit loaded and we got him to mug for the camera taking a big bite out of the meatball. It was funny because he's a vegetarian. He had a good laugh about it the next day.
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How's the wine list?
Urp-worthy.
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Not to be too divergent but there is a GREAT hamburger in Wilmington, DE at the original Charcoal Pit on the Concord Pike, route 202. This is a 1/2 pound hamburger where they grind their own chuck in the back room and grill it on a charcoal pit that has been there since the early 1950's. The place is a local institution, actually almost a local legend. But I am ONLY TALKING ABOUT THE original location on 202-not one of their several outposts which are NOT as good.
The Charcoal Pit's 1/2 lb burger is similar to some of the bar burgers here in that you do not really want anything on it. Maybe just a slice of cheese, maybe onion and pickle, even bacon. But no lettuce, no tomato, no "spread" or mayonnaise-none of that which makes In 'n Out and others so good. This is an "honest" hamburger that just tastes really damned good.
D. C. has had a lot of Charcoal Inns/Rooms/Grilles/House, etc. over the years. I think I've been to all of them from Silver Spring to Alexandria to Leesburg. None were as good as the Wilmington Charcoal Pit. Actually not nearly as good. The Charcoal Pit also has a 1/4 lb burger but it's the 1/2 burger that is awesome: when you take your first bite the juice just explodes in your mouth!!
They also make a hot fudge ice cream cake IDENTICAL to Hot Shoppes. And an orange freeze, too.
Somebody needs to open a Charcoal Pit here.
he original Charcoal Pit is great. Been there twice, once on purpose and once by accident and dumb luck. The place reminds me of the Flintstones Brontosaurus burger place.
Great shakes there too.
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I had the good fortune to dine at Uglesich's (sp? sorry!) before it closed last year (did so early last year IIRC). Great joint.
Also got to dine at a place called Herbsaint that was pretty good. Great frog legs. Anyone been there recently?
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if one makes a reservation through the opentable website, it costs the restuarant $1. if one were to make a reservation though the idividual restaurant website, it costs the restaurnt $.025.
Wow, that is a huge difference. I'll have to do that more often now that I know this.
As for the discussions of 'giving away' an OT ressie that you can no longer keep, I just checked to see if it was possible to assign the ressie to a different name on your account. That is not an option, just FYI.
As for the comments on making the OT site available to a mobile phone friendly way, I agree. I *can* access the OT site on my Blackberry rather easily, but it just takes a tad longer than I'd like to load. It is great for restaurant info based on your ressie, but it is a bit more cumbersome to actually make a ressie that way. Possible yes, but a little too cumbersome to do it every day.
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We had an amzing pizza at Grimaldi's in Brooklyn. When asked if we could take a picture of the guys *making* the pizza, we were told that was a no-no. Picture of pizza on table right before we consumed it was OK with them though.
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the other day a 2003 Match Butterdragon Hill cab from 375
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The place is lousy, but I agree w/DR in that it is a good place to direct tourists to. My one experience there was when my brother's friends got him to do a bachelor party thing there. Dinner basically, and we were loud and obnoxious, so I guess it fit the surroundings.
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Morels are finicky and elusive. They only grow in certain spots and if you find a spot where they will grow, the custom is to remember where it is and to not tell anyone about it. They likely will be in the same spot next year. They are very hard to see but if you find one, you likely will find more nearby.
Last year's: Shrooms_05_2__3_.pdf
WOW!
I partook of a mushroom hunting 'class' a few years ago and it was interesting and fun. Never did find a mushroom I could eat yet though. For those of you who've found morels, picked and consumed them bravo to you.
As for them liking tulip poplars, this is correct. I actually have planted a tulip poplar in my yard in the hopes that in 20-30 years I will have my own source in my own back yard.
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On a side note, at last night's Steve Jenkins cheese tasting, somebody from the audience asked his opinion of Cowgirl Creamery, and for any comments on their upcoming retail store here. Never one to hold back an opinion (nor miss an opportunity to plug Fairway Markets), he thought their cheeses were pretty good but very overpriced - a figure of $28/lb retail was mentioned.
I'll agree their cheeses tend to be overpriced, but some of them are quite good. Just buy in small quantities.
Still, overall, I'll make the trek to Cheesetique in Arlington. I often combine a trip there to that Dairy/ice cream place up the street from it, as well as stops at Arrowine and the Crisp & Juicy near Arrowine. URP
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OK, I have a question, and please forgive me if it has been asked and answered before, but I do not have hours to search the site.
Aside from Whole Foods, what are your preferred sources for fresh, fresh fish and other seafood? I like what I can get at Whole Foods but I cringe at the prices. I am hoping there is an excellent and well priced fresh fishmonger out there, ideally on the Maryland side of the Potomac, that I can investigate.
Well?
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My wife and I will be dining here in a few weeks and we'll report back on our experience.
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Thanks for the suggestions of discussing things with Vincent the sommelier.
I emailed with Emanuele, and he said they do not fax or email their list, mainly because it changes too frequently. This is OK, as I can review the list when I get there, but, IIRC, the list is extensive and it may take some time.
I rarely have good experiences with pairings made per course (Babbo being a notable exception, fantastic!), and I am always leery of being suggested to have a given wine since I suspect the suggestion might be limited to what they have available by the glass (which is usually a much more limited universe than the complete wine list) as well as what they have open. Or, I might have issues with how short or how long a given bottle might have been opened and so forth. Yes, I am a wine geek.
I am sure that, in a perfect world, Vincent could craft some perfect pairings where the run of the list is available and bottles that are better to be opened fresh are and those that should have been open for a couple of hours have been and so on, but I am guessing this isn't likely.
So, unless I get swept up in the experience (which is entirely possible!), I am hoping to find a half bottle of a delicious white, a bottle of red (probably a Brunello or Amarone) and maybe a glass of Champagne to start. But maybe Vincent will convince me otherwise.
I'll certainly report back whatever I decide to do and how things went with what we're served for dinner.
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I have the good fortune to be going to maestro in a week and a half. I am sure it will be fantastic (was there once already in 2004), but was wondering if they would email/fax their winelist out. I've sent an email inquiring but thought I'd check and see if any of you know if they would do this.
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Litteri's is great. Their olive oil and balsamico selection alone is worth a visit.
I'd love to find a good local source of aged balsamico. Do you know if they carry balsamico that is say 10 years old? 20? 50?
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Thanks for the update, crackers. Maryland continues to be a joke with respect to direct wine shipments. Virginia, DC and West Virginia all seem to be on the bandwagon, more or less. Why not Maryland? grrrrr
Perhaps if Willie Don is not voted back in as Comptroller, there might be less resistance in the legislature to get Maryland in to the 21st century.
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It's interesting that Chateau Fombrauge wowed everyone. I was in Bordeaux in January and tasted 160 wines from the 2003 vintage. St. Emilion and Pomerol were by far the tastiest wines. The wines from the Medoc and its satellites were hard, opaque and unyielding almost across the board. The fact that the French agriculture ministry allowed the Bordelais to acidify the wines for the first time in history is curious. Instead of luscious, forward wines, they made backward tannic monsters. Only the Right Bank wines showed immediate charm. BTW, 2002 Ch. Fombrauge is still on the market and is also quite delicious.
Mark, I'll have to post my full tasting notes then. Maybe you can make sense out of it for me. I think I only rated three wines at 90 or above.
What was interesting to me about this tasting was the wide range of scores. I hate score inflation myself, so I try to keep it real. I think I rated the Fombrauge a 91 or 92 and thus it was the highest rating I gave the wine. Many of the other wines were middling in the mid 80s with a few in the mid to upper 80s and a few duds that I think I was too generous with my scoring (I think the lowest I scored any of them was an 80). But, TN decripttors I shall add soon.
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Last time we were there we went to Del Ray for cheese and custard first, then just did appetizers/drinks at the show - that worked out well. The Birchmere has decent nachos and Shiner Bock on draft, which counts for a lot, and it's really not significantly more expensive than the TGIMcScratchy's of the world.
(eta: we'll be at Thomas Dolby too - could be good, could be bad, bound to be interesting one way or the other)
I've read good reports from shows earlier in the tour, so it should be good. Kind of short setlist though (maybe 10-12 songs).
Thanks to everyone who made suggestions!
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They close at seven on weeknights and either 5 or 6 on Saturdays.
Grazie, dude
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Going to see Thomas Dolby and don't know what's around there. Obviously, they serve food at the Birchmere, but....
Well?
Carrabba's Italian Grill, A Florida-Based Chain
in Washington DC Restaurants and Dining
Posted
I used to eat there many moons ago....before I knew better. This was in Columbia, MD when I lived there with my wife. But Columbia is a vast wasteland when it comes to good eats. Chains chains and more chains. After discovering the now long-gone Piccolo's, we always wondered why all of the chain Italian places always had 30, 45, 60 minute waits (out the door mind you with those lovely vibrating pager thingies) when Piccolo's was so much better for not much more money with better service and no wait. Sadly, Piccolo's is defunctr and in it's place? Yup, a Three Brothers Italian Restaurant (another (albeit local) chain).