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sheldman

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Everything posted by sheldman

  1. sheldman
    If you are not focused on a sit-down, order-from-waiter, experience, I would suggest: Amsterdam Falafel, which is on your list - google maps shows it as 0.5 miles, a pleasant walk along Columbia Rd and Wyoming, and the falafel sandwiches (with a huge bar of put-them-on-yourself toppings) and fries are good. This is not a big "atmosphere" place by any means, but is cheap and good. I have had a good sandwich at A.M. Wine Shoppe, 0.4 miles from hotel - as name says it is a wine store, but they sell some sandwiches and there is a table where you can sit and eat it if you want - you may be the only person there (as I was, when I went).
  2. sheldman
    I am less high on the value than discojing. Appetizers, around the $13 mark, are reasonably sized but not large. Veal at $24 must have been the most expensive entree *that discojing's party ordered*; others are up to $38. The catfish that I had, at $24 I believe, was a tiny portion. It was certainly well cooked, but could not have been more than four ounces of catfish and a handful of baby veggies. The $38 whole fish was a reasonable size for a person to eat, but not cheap at that price. With a party of four, we shared four apps, each person then had a second course ("entree" for most, including me) and then shared three desserts. When I got home, I was still very hungry and ate leftover pizza. I do realize that you can't discern the "right" price for a restaurant dish by adding up the cost of ingredients for that particular dish and multiplying by the magic number. The prices have to cover all the costs of the business, and then some. I get that. But by the same token, this ought to mean that it is possible to give me enough to eat (especially catfish!), if charging not-inexpensive prices. I had a lovely time overall and will go back, despite these qualms about price/satiety ratio and despite (editing to add: intermittently) slow service.
  3. sheldman
    In my experience, the problem with Fractured Prune was the grotesque donuts. They were just too much, most of them covered in cloying glaze of one kind or another then some other extra sugar-product (jimmies, choc chips, whatnot) stuck all over the glaze. If there is room in this cupcake-saturated era for a local donut shop, it has to succeed by offering something substantially different from cupcake - something more sophisticated (I am not joking), a little more subtle. And no bacon for pete's sake.
  4. sheldman
    Lord help me, I don't mean to become the advocate for corporate foodism. And maybe I am prickly because of the "it takes effort" comment above. Compared to practically everyone I know in real life, I spend more money on ingredients, cook more from whole fresh ingredients, buy more from farmers' markets, and eat "better" for my body and the earth. I mean, talking about I'm the kind of person who is about to spend the rest of the day, and all tomorrow morning, cooking vegetables. People come over to my house just to get kale soup, for pete's sake. But I don't want to structure my life around not going to a grocery store. I spend most of my free (non-work, non-parenting) time on ingredient-acquisition and cooking already. Literally true statement. Not looking to make it more complex by forbidding myself from going to the WF or Safeway that are 10 minutes from my house. Not looking to forbid myself, or my partner or teenage child, from eating any "processed food" at home. And the vast majority of people in the country care less about the stuff we're talking about than I do, and have less time to devote to it than I do. So even if you convince me, and everyone similar to me, to go CSA and renounce grocery stores, to be "perfect on this stuff," the world changes very little. This is why I posit the question as I do: why ditch WF for another grocery store? Others' lives may be different, but in my life this is a legitimate way of asking "what step should I take next?"
  5. sheldman
    I get that. On the other hand, it feels to me like if that was my reason for choosing Safeway over Whole Foods, it would be more of an aesthetic/personal feeling/pique "don't pee on my leg and tell me it's raining" sort of thing, rather than a good policy-based, "what's marginally better for the world"-based reason. I do find myself getting more and more annoyed that WF is selling a pretense to virtue that isn't all real, and is treating me as part of a "lifestyle brand" that just became cult-like with the CEO's glibertarianism. On the other hand, why choose a place that somewhat makes less of a pretense, if the reality is no better? If both places (Safeway and WF, in the example of my life) have too much processed junk, and sell too much milk/eggs/meat/lettuce/etc. that is bad for people, animals, waterways and land - why is it better (other than emotionally) for me to choose the one that at least isn't bullshitting me as much? Answer might be: (a) because of the principle of combatting bs, or ( b ) because WF's bs actually does interfere with the development of higher standards overall. If ( b ), that is perhaps worth a personal "boycott." If (a), again I think it would just be to make myself feel super-virtuous ("I used to be so virtuous that I shopped at WF. Now I'm so virtuous that I don't.") So for me the question does come down to: is ( b ) true? I am not looking to anyone here to answer the question for me, definitively, but I think it's the question, for those of us who are not ready to renounce grocery stores entirely. Edit: let me refine my question ( b ) a little bit: Does WF's bs do enough to interfere with the development of higher standards overall, counterbalancing whatever good WF does to improve standards from where they're at, leaving WF with a net "how much are you helping/hurting the world" quotient that is worse than another chain's. This ethics/politics stuff is complicated. (Also, I hate it that the site turns a parenthetical b into a silly face.)
  6. sheldman
    This list is very useful, and I appreciate it. The thing I wonder next, though, is: could an equally compelling list be made against Safeway, Shoppers, other supermarkets? I fear so. Which leaves a sinking feeling: it is not realistic for me personally to do all shopping at good farmers' markets, or even at Yes market and the like (if that's better, which I don't know), without serious rearrangement of life. I am not saying "everything sucks, so why bother." Am saying instead: this discussion has been very informative and inspiring, but what's the "so then ..." reasonable next step if you assume that grocery stores will still be part of your life? Editing to add: if the answer is "Safeway's about as bad in most respects, but has a UFCW labor contract with wages and benefits and working conditions at least as good as WF," then at least I know how to make one step in the right direction.
  7. sheldman
    I had an awesome meal a few years ago at Szechuan Gourmet (39th btwn 5th and 6th), and googling suggests that it is still good (also pretty nearby and within budget). No great atmosphere, though. Apologies if this is too touristy/trendy, but let me suggest that the High Line really is a nice walk, even on a somewhat coldish day - and that the Doughnut Plant (in Chelsea Hotel or LES) has some really awesome donuts. I guess if you lived in Chelsea or LES you might look on it with disdain a la G'town Cupcakes, but damn they were good donuts even just a couple of weeks ago.
  8. sheldman
    I am not vouching for everything in the article - but what I found myself agreeing with most of all, in the article, was not so much on the question of "tasting menus, yea or nay" but on the question of what sort of high-end restaurant experience feels best or worst. For me - and I infer for the writer also - the worst problem comes not just when there is a tasting menu, but when there is a tasting menu combined with other elements that make the diner feel cold and controlled. The difference can be in the staff - do they smile and talk with you like human beings, or are they trained to act like royal court attendants (which gives me the feeling that they fantasize that I will be first against the wall when the revolution comes)? The difference can also be whether the restaurant is willing to make any changes to accommodate needs or preferences, or whether the attitude is "tough luck for you." Trying to be specific, though without nastiness, I will say: the restaurant here in DC that is exactly what I don't want, in this regard, has a four-letter name. What a miserable experience, for me with my own particular psychological make-up, on the occasions I have been there. Cold and grueling. At the other end of the spectrum is Highlands Bar & Grill (B'ham AL), which I recently wrote up in the Traveller board - a chef at the highest level, running a place that makes you feel like they are happy to be alive and happy that you are alive too. As was said above, restaurants are free to do the "tyranny" if they want. Some customers clearly want it. But I appreciate the fact that there is some push-back in a high profile place. [Edit: a wise man pointed out to me that my cleverness was not as clever as I thought. When I say "the restaurant ... has a four-letter name," I now add "and it's on 17th St. and the third letter is 'm'." Just didn't want to create a gratuitous google-trail to my only-1%-exaggerated critical reaction to the place.]
  9. sheldman
    Another really good dinner. Highlights were 1) a somewhat challenging but delicious fermented squid dish (a special) - I think I am correct in saying that it was called squid shio kara - with a small cup of a sake that they recommend as a pairing followed by 2) the comfort food to beat all comfort foods, fried rice with garlic and shiso - the shiso cut into such tiny little slivers, making it beautiful as well as tasty The bar area was hopping by about 630
  10. sheldman
    Black eyed peas and collard greens, of course. (A southern US thing, which I had thought was widely known but the nice checkout and bagger folks at Whole Foods found it amusing yesterday when I asked if they were selling a lot of black eyed peas.) Cooked them together, with lots of smoked paprika, onion, pepper flakes, and some kombu just because I had some, in lieu of pork bits.
  11. sheldman
    Just a note to say that Frank Stitt's Highlands Bar & Grill is still trucking along doing its thing very well. For those in DC: in a nutshell, think Palena, then say it with an Alabama accent and also think about grits. Very good high-end technique, very good use of fresh local ingredients. But even though it is the finest restaurant in Alabama, and even though the place is full of the most prosperous Alabamians wearing fancy clothes, the place manages to avoid being uptight. The staff, some of whom have been there for all thirty years of the restaurant's history, are very friendly and helpful. Menu is ever-changing (check the link for daily menu) with apps in the 12 to 15 range and main courses around the 30 range. And it is one of the few places I've been where a vegetarian is offered a "vegetable plate" (usually a cue to despair and a feeling of being an afterthought) that ends up being the envy of other diners.
  12. sheldman
    To Don.
  13. sheldman
    Though I was trying unsuccessfully to be funny last night, I am in this same boat and to that extent was being serious - and am glad to have this website and this community to let me know about odd things like this.
  14. sheldman
    I love this website. For years, I felt insecure about not having had the gumption to put up with all the hassles that were apparently necessary, in order to eat at this restaurant. Now, I can tell people, "oh, I would go there I suppose - I hear that the food is fine - but you know, they have a cat wandering around, and my allergies wouldn't permit it." A cat, wandering around. That's nasty, baby. Dog would be cute, but a cat. damn.
  15. sheldman
    Just a note to say that I tried the "tofu shirataki" (pictured above by goldenticket) today in a quick carrot, green onion, and Better than Bouillon soup with plenty of sriracha. It was a perfectly good experience, for those of us who crave noodle soups but have some good reason for eating less (or no) wheat noodle. As mentioned above, the texture is imperfect (a little rubbery) and they do not soak up much flavor. Also, the instructions (microwave or parboil "to reduce authentic aroma") are less than tantalizing. But when you have a need for noodle soup, and are willing to accept imperfection, it's a good quick thing to throw together.
  16. sheldman
    I don't think that this question is the sort of thing where the phrase "supposed to" is pertinent. I saw the Flock of Seagulls and had a great time. Many people will have fun at this restaurant.
  17. sheldman
    Scrolling down, one finds the bar menu, with a drink called "vegan sacrifice," with an ingredient called "beef ice" - which turns out, upon googling, to mean frozen veal stock. At this point, I know that early 21st century gourmets' semi-erotic relationship with meat* has reached the point of self-parody. * paraphrasing a comment I saw, on a video yesterday, from the brilliant David Rees.
  18. sheldman
    Looking at the menu, I have three thoughts: (1) many years from now, this menu will seem as embarrassingly purely-of-its-time as a Flock of Seagulls haircut and legwarmers; (2) offering only one vegetarian main course on a menu this size - and making it a cheese pizza - is pretty remarkable; and (3) he will make a lot of money, because of (not in spite of) points 1 and 2.
  19. sheldman
    Having eaten here again (with my vegetarian kid), I will respectfully disagree with this. In my experiences so far, the vegetable sides are really notably good (and, as I mentioned above, are thankfully not burdened with trite wannabe-Benton bacon as so many restaurants' vegetables are). Tonight I had cauliflower that was delicious, by virtue of a combination of good spicing and the fearless use of high heat. Pair that with an eggplant reuben - or hell, even with a pickle plate and some fries - and a drink, and I would be happy.
  20. sheldman
    Our dinner tonight was lovely all around. The staff was friendly, helpful and knowledgeable. The pickle plate (which is always in flux, I am told, but ours had cucumbers, fennel, turnips, tomato, egg) was nice. Brussels sprouts and borscht (not together, separately) were both really good - and, as to both, it is great for my vegetarian loved ones to have a restaurant where the vegetable dishes are made out of vegetables, without extraneous pork bits or even chicken stock. And the whitefish salad on bagel with tomato jam and capers was really awesomely delicious. Plus, celery soda - and actual packs of wooden matches with the restaurant logo. All fairly priced. Great dinner. [Editing the next day to add this: I realize on reflection and discussion that this restaurant is risky in a sense - that is, there are a large number of people who have firm beliefs (often well-founded) about what this sort of food "should" be - either because they have grandparents who cooked similar dishes with similar or identical names, or because they grew up going to "Jewish" restaurants and delis in NY, Montreal, etc. So there is immense room for delight and/or disappointment based on expectations and experience. I can't speak to that, because my Hungarian Jewish grandmother in Alabama was not much of a cook; her idea of demonstrating her heritage through cooking was to put paprika on the frozen tater tots before baking. Approaching it as a restaurant, rather than as a deli-type restaurant, allowed me to experience it as a really nice mid-priced friendly place with very good food.]
  21. sheldman
    Agreed. No restaurant lasts forever, but I really appreciate the part that Kinkead's played in my experience of Washington.
  22. sheldman
    Assuming that I am understanding the question correctly - when I view this thread, and look down at the very bottom to see who is viewing the thread, I see that nobody is. ("0 user(s) are reading this topic.") In the past I have always seen my own name (and sometimes others') down there.
  23. sheldman
    I have a crush on the Clabber Girl, especially because she's bringing me a plate of biscuits.
  24. sheldman
    I'm not saying she's hot: but, Pebbles? [Edited to add: searching google for images of Fruity Pebbles, I see that the boxes are covered with pictures of Fred, Barney, occasionally Bam-Bam, but rarely (if ever) Pebbles. Hmmm.]
  25. sheldman
    I'm worried that they have killed Betty Crocker. There is no picture of her on bettycrocker.com, as far as I can tell. I imagine this is the result of very expensive and intensive market research, but I feel for her.
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