JPW

I love dining alone. I feel like it gives me more opportunity to really "digest" the food mentally and to see what's going on in the restaurant. Plus, I don't have to worry about the feelings of my dining companion/keeping her entertained/etc.

Also, then from the restaurant's side, I feel like it's even more important to take care of single diners, because there's nowhere to hide if the food or service is subpar. I think there's something very beautiful about serving someone who is clearly at the restaurant for the primary purpose of eating/drinking instead of entertaining/socializing, as if the unstated message of "this is what we're doing" is sent more directly. It's a more intimate experience.

A big +1 to Adam's post.

I also find it funny when I show a deep interest in the food and beverage - both ordering and consuming -- how often I am asked "Are you in the industry?"

Being a solo diner also means the occasional big score that you couldn't get as part of a duo. One of my favorite meals ever was about 4 years ago when I walked into Hearth and saw exactly one free seat at the kitchen pass. 1 tasting menu with a few extra things thrown in,wines chosen and served by the chef, and I rolled out about 3 hours later a very happy boy.

I used to go there from time to time when I worked for a different company. My best guesstimate is that they opened in 2004/5. Pretty much share the opinion of everyone else - fine if you happen to be in King Farm, but there are better Thai options around.

In regards to expansion, I am under the impression that the timeline for expansion has shrunk a great deal over the past few years. Just as the quick rise to chefdom, so will there be quick expansion. Everything just seems to be sped up these days. Not to speak for other chefs, but I am am pretty sure they see a lot of young folks come on the scene with a sense of "hey, I just graduated from culinary school, I am now a CHEF". I just think the learning curve has shrunk and there is more a sense of instant gratification in said career. I'll also add that this phenomenon is probably not just in the restaurant business, but in most industries, as I hear the same thing from friends (of my age group) in their various jobs.

I can't remember if it was Bourdain or Ruhlman who wrote exactly that in one of their books a few years ago. Most of the people in my company and industry are pretty well seasoned, but Mrs JPW works in an industry characterized by a much younger workforce and reports the same expectation of instant career gratification.

. This is not necessarily fine dining, just good down home French cooking.

I think that you nailed it on the head with this line. Not a destination restaurant, but a very good place that's better than anything else that I've had along that stretch of 29.

Barboursville is a beautiful winery with some very good wine.

I've always been a Horton fan. Lots of wines, friendly, free. But it's been years since I've been there.

Another bonus is that they're only about 5 miles apart. Veritas in Afton is also nice and you can buy a picnic lunch.

Gazette article

Taffer said he hopes the bar’s new focus will create a place for executives to go to lunch and happy hour, a niche he said did not exist in Silver Spring previously. “There is no place to come to get a great executive burger,” Taffer said.

1) If he wants them to rely on execs in silver spring they will be broke soon

2) Pedro makes a damn fine burger at 8407 for lunch. I guess that 200 yards away was outside of his area of research.

3) No place for execs to have a HH in Silver Spring? 8407, RTC, Sidebar, McGinty's...

Funny that this topic and its recommendations would come up this morning. My sister and her 14 year old were staying in Crystal City and I decided that the best option for joining up for dinner with Peanut and Edgy in tow was Jaleo. I would suggest mainly not to worry too much. Outside of the temples of fine dining, just about any restaurant worth its salt will be family friendly.* I've found this to be especially the case for mom and pop Asian and Mexican/Salvadoran/South American restaurants.

*And I say that more because it is an unreasonable expectation to ask a young child to sit through a 2+ hour meal than because bringing a child into a fine dining establishment would cause them to give you the stink-eye.

but what he fails to address is that these bogus $4.99 prices will no longer exist. It will be $5, and the undeniable psychological marketing that has lured consumers since ... I want to mention the 1793 Strawberry Leaves Variety of the Wreath Cent, but I guess back then a penny was worth something (that particular one certainly is now). Regardless, the 99-cent pricing will be gone, happily and forever, gone (works well until you're buying a car for $17,999).

The $4.99 prices won't become $5, they'll become $4.95 (or, if we're rounding down, $4.97). If you then get rid of the nickel, they'll become $4.90. That marketing trick will never go away.

Senor Gastreaux treated me to venison taco dip. Superb. Absolutely superb.

Retiring Army Vice Chief of Staff Peter Chiarelli for being the loudest voice in attempting to reduce the stigma against seeking mental health help in the armed forces.

A timely story in the Post by Tim Carman. http://www.washingto...UfKP_story.html

disclosure: I work for Chef Paul

As Mrs JPW is a Southern girl, we always do some hoppin john.

After seeing this article this morning, she insisted that I make the "cassoulet".

I guess that I should start on it today in order to have it ready for New Year's.

Lobster ravioli at Fiola. Soup(s) at Corduroy. The porcine blow out that Antonio put together for us at Masa 14. Almost weekly doses of mapo tofu at Joe's.

Favorite restaurant meal was crab stuffed trout at Millstone Tea Room in Big Island, VA.

The single most memorable meal was out of this world home-made tamales, posole, and pueblo bread put on for us while visiting folks in To'Hajiilee, NM.

The single most delicious thing that I ate all year was the Wiseguy pizza from Pizzeria Bianco in Phoenix.

A&J.

Dagnabbit, porcupine beat me to the punch.

The acronym "AIR" keeps throwing me off. In my world it means American Institutes for Research. Every time I see the thread title I think to myself "WTF is AIR doing looking for a programmer here."

I think this is what opened in the old Ba Le space at 842-A Rockville Pike across from Wintergreen Plaza.

Thanks!

Where is this on the Pike?

To Heavy D - the overweight lover is no longer in the house.

Cute

Should you search for this video in youtube.. the keyword is "picnic"

Best,

Nena

Very nice! Thanks for doing this.

Stopped in yesterday for lunch. A very solid pie. Nice chew to the crust, excellent tomato sauce. Very well designed space. While Puputella remains the number 1 pie for me around DC, I really liked CS. A much appreciated alternative to Matchbox across the street. I think that they will do well and I'll be back.

Leftover picnic supply inventory:

I've got the tableclothes. We also have a boatload of leftover plates and cups.

We could use some more utensils and need paper napkins.

Will bring some beer and/or wine. Not sure what foodstuffs we'll bring.

Expense account dinner next Wed, midtown east side, 50th and Lex, where to go for best food within walking distance (say less than .5 mile)?

Go to The Modern.

Going to a wedding this weekend at the Belhurst Castle in Geneva, NY.

I have never been up to this part of the country, so a couple of quick questions:

-Any suggestions for places to stop and grab a bite to eat / drink on the way there (leaving early Friday afternoon from DC) as I wouldn't mind breaking the drive up some or on the way back Sunday?

-I will have a car, so are there any places worth checking out food / drink wise (or suggestions on wineries) in Geneva or nearby?

Thanks!

Herman J Wiemer has long been one of my favorite Finger Lakes producers. About halfway down the west side of Seneca Lake. Konstantin Frank isn't too far away on Keuka Lake.

At all costs avoid Castel Grisch.

Billings

Eat somewhere else.