mbucher

The Clyde's restaurants are pretty good with groups like this.

Chef Geoff's downtown by metro center has a private room too

The Environmental Defense Fund has developed a useful display identifying the common seafood items which have high levels of dangerous contaminants. It assesses not only methyl mercury (which affects the central nervous system), but also cancer causing PCBs. Their link is

http://www.edf.org/page.cfm?tagID=17694

Additional webpages explain the dangers of each type of contaminant. The assessment can be downloaded for use when visiting the grocery store or a restaurant.

"Farmed and Dangerous"

Of particular concern is the contaminant burden of most farm-raised salmon. Did you know that just one meal a month of the cheap, "farm-raised" salmon that is sold in most restaurants and supermarkets poses an "unacceptably high risk" of causing cancer? This is the primary conclusion of the first extensive scientific study of the subject as reported in Science (9 Jan 2007).

Wild salmon eat herring, squid, shrimp, krill, anchovies and other small fish, and migrate thousands of miles in the ocean, away from polluted city and farm runoff. "Farmed" salmon (salmon grown en masse in aquatic feed lots) are fed a concentrated feed high in fish oils and fishmeal made from smaller fish that contain pollutants. Salmon, a relatively oily, fatty fish, can accumulate the cancer-causing PCBs, or polychlorinated biphenyls, dioxins and pesticides from their feed, and can also ingest them as they grow in enclosed net pens in coastal areas and estuaries. This $2.4 million study tested approximately 700 farmed and wild salmon - approximately 2 metric tons - collected from around the world. It was conducted by researchers at four universities, including Cornell University, the University of Indiana at Bloomington and an analytical lab. They found farmed salmon from Scotland and Europe had the highest levels of PCBs, those from the U.S. and Canada with intermediate levels while the farmed fish from Chile had the lowest PCB levels. But even the Chilean salmon had unacceptably high levels of cancer-causing contaminants.

Jim Chambers

www.Prime Seafood.com

301-949-7778

If he wasn't the one who said it, it might have been Gillian Clark. I remember someone who cut back or only offered fried chicken sporadically giving that explanation.

Go to Central, Go to Central, Go to Central. Sit at the bar, order the fried chicken, and be ready to never view it the same again. Or even better , go to Citronelle, sit at the bar and order the "fried chicken" and see what comes out of the kitchen, complete mind meld........

but yet another resturant will take it's place.......

but free rent and a free buildout will lore someone who will price it right and make it a destination. folks will "get there" if there's value and quality. Think about it in this way, if houstons was there it would be mobbed.... word is the palm is looking at it, not exactly "value".....

According to Craigslist, they're hiring in Clarendon now, so it must be coming soon!

Sorry to revive this, just wondering if anyone knows what David Craig is doing nowadays?

Last I heard he no longer lives in the area

Bacon cheeseburger cooked exactly to my liking. Pumpkin shake was very yummy. I like this place, but don't get there often living in Alexandria.

I've only been to Kaz a couple of times, but I've been to the Glover Park Sushi Ko many, many times and Kaz didn't impress me as being better than Sushi-Ko, so I'd say go to Sushi-Ko. Especially if you can sit at Koji Terano's station.

KAZ! sit at the back bar and just let em send out surprises!

I just called Haandi for carryout and realize I asked for a "slice" of Naan.

That's too bad. According to Sietesma's "Dish" on this place, it's the same owners as Ceviche, just with a new concept. They flipped this place awfully quickly. If I recall correctly, New Year's Eve was Ceviche's last stand. To open a new restaurant in the same space in under a month sounds quick to me, but one can understand the economic imperatives to do so. But I guess it also shows in what's coming out of the kitchen at Kitchen.

I suppose it would be unkind to already wonder what might come next in this space. The new restaurant from the Sonoma crowd looks like it's getting pretty close in the old Busara space. Surfside is doing a terrific job. Along with Sushi Ko and Heritage India (and Bourbon, Rocklands, and Z Burger), Glover Park is turning into a decent little dining neighborhood.

Bring back Facia Luna, and Germaines!!!! Anyone remember Germaines?

Please elaborate.

I stopped in on the way home tonight at 11:30 for a stiff drink. The bar was jammed, so I left.

I went on Sat night. The visit for me was "unexpected", meaning I didnt expect:

-The Four Seasons renovation to be very cool

-The bar scene was close to the one at Cafe Milano in the early days in a good way

- Old school mixology

- The restaurant build out is incredible (note the leather panels on the bar ceiling.... BLING) and what a nod to dc, for an "outta towner" ( although Im sure Four Seasons paid for most of it) to go long and deep with our dining scene,

-Wolff Blitzer, Dick Rubin, and Rahm Emanuel dining in tables next to me ( The Palm must have been empty on Sat night:)

-Almost all of the servers and bartenders ( except for a few dc'rs) have all been recruited here from NYC or Vegas. Since when do NYC'rs move to DC for a "cool/Hip job?

Is it the best food in DC? You be the judge.

Treat yourself and hang out at the bar. It will make you feel good and take you to another place much calmer and cooler then day to day dc politics.

I'm so glad you mentioned the frozen pasta /products. I've bought them at Vace (pizza dough) and Italian Store. I love to throw them into the oven when I don't want to cook. I just make a side salad and..dinner. It reminds me of P&S ravioli in Philly. Same type of thing and something we always had around. It also reminds me of the many red-checkered tablecloth Italian restaurants in the region.

I like Vace's slice. It's a nice slice, but I'm a bit more drawn to cheese on top, like Italian Store--it just reminds me more of the pizza I grew up with. Then again, perhaps I should try Vace again!

clue #1: it's good pizza: They use real deck ovens, not impingers (conveyors)

clue #2: Fresh dough made daily

clue #4: frsh cheese (sliced not shredded)

clue #3: same guy making the pies for almost 20 years

try your own hand and buy some dough and make it at home....

Had the pleasure of sampling Babbo's tasting menu last night.

-Babbo Culatello with Ramps and Pecorino

Riesling “Montiggl,” St. Michael Eppan 2006

-BONUS: Duck breast with, parmesan flan

-Pappardelle with Porcini and Thyme

Aglianico “Donnaluna,” De Conciliis 2005

-Duck Tortelli with “Sugo Finto”

Rosso di Torgiano “Rubesco,” Lungarotti 2004

-Hanger Steak with Balsamic Reduction

Lessona, Proprieta Sperino 2004

-Coach Farm’s Finest with Fennel Honey

Franciacorta Extra Brut, La Montina NV

-Pumpkin “Bônet”

“Arzimo,” La Cappuccina 2004

-Chocolate “Tartufino”

Vin Santo di Chianti Classico, La Sala 2000

-Venetian Apple Cake with Cinnamon Gelato

Moscato di Noto, Planeta 2006

There's reason why this place is booked SOLID in this economy to midnight even on Mondays! Skilled hands in the kitchen with tastes and textures that defy the senses! 50 seats and great vibe. The Pomegranite Belini's at the bar are killer.

Was in Jersey over the weekend and went to Harold's NY Deli in Edison, NJ for a ridiculous, gluttonous meal. The place is like Carnegie Deli with oversized deli sandwiches. However it is in the burbs so the tables are better spaced and there is even more food. The popular thing to do seems to be to get the giant sandwich that "serves 3-4 people" (really a 2 meat sandwich of this size could feed 6) and then you go to the "world's largest pickle bar" (try the health salad and hot and spicy pickles) which also has bread and you all divy up the giant sandwich into smaller ones you make yourself (or take alot home). Sandwiches come with pretty good side dishes of cole slaw. The corned beef and turkey were good, but the pastrami was really good. The huge platter of onion rings was really good too. We also got a potato knish, which like everything else is super-sized. It is the size of a dinner plate around and about 2-3 inches tall in the center - and despite the big size, still very tasty. Definitely a place to go in a group. I hear the desserts aren't as good. They have oversized cakes, cheesecake, cookies, etc and a huge 2 foot long eclair (which is what we had and it wasn't that great - had bavarian cream instead of the usual custard inside). The cheesecake may be better.

Here is the website: http://www.haroldsfamousdeli.com/ (check out the rotating pics to see what I mean about the sizes)

I hear there are often long lines, so be prepared to wait a bit.

Ahhh. Harold's.. story goes, that Harold was the original GM of the Carnegie deli in NY. Decided to go to NJ, pay less rent, offer even bigger portions (20 egg omlette) etc..... Make sure you only go to the Edison one. There are two others same name , but not the same. He makes everythng, but the bread and the pickles in house.

We are closed between lunch and dinner for a couple of hours - you would normally be fine having a drink b/t 2 and 3, but Monday we have a lunch buyout. Sorry Daniel.

Bistro Bis?

Any recent reports on this place. My wife just informed me that we are going there tonight with friends (their choice, not mine).

Get the Lasagne, drink 3-4 glasses of wine so you can get by the hit or miss service. The food/pasta dishes are very .....very good. and you'll be sleeping in tomorrow till noon..... sounds like a great plan!

One picture saves me typing a ton of characters:

Lets count the "dudes in the blue suits" secret service detail... I see 3. anyone see others?

I was just thinking about Manouche today. His pretzels with the onion topping was a late night favorite of mine. Also, the urban legend was that "extra relish" was the code for him to sell you weed.

What memories, we used to trek all the way over to Manouche from AU. I hadnt been in years, but at lest 5 years had passed, and I strolled back and indeed he remembered my order. A DC institution. To bad Tower Records closed, ruined the vibe a bit. I never heard about the "extra relish" credo, boy had I known then, what I know now!!!

Trader Joes also does a decent job. Frozen of course. But once it hits the hot oil, who cares........

On 12/20/2008 at 8:13 PM, jml3 said:

We have for a number of years on trips to NYC bought large sourdough or multi-grain boules from Balthazar Bakery in Soho, divided them into meal-size portions, and then put them into the freezer. They keep and defrost very well.

But we have not been able to get to Manhattan for over a year, and are running short of portions. Is there any reasonable substitute in the DC area?

At retail it's tough....balthazar is by far my favorite restaurant/bakery. I feel your pain. They key is obviously "fresh" out of the oven all day long. balthazar's high volume forces them to have warm bread all day long. The closest i've come is the bread at Central and at whole foods farifax location only. Panorama bakers in VA makes all the variations. im fairly certain if you call them, you can make arrangements to pick some up. Also call balthazar, with a little begging they might ship it to you...

May you all have a Happy and Healthy Holiday season. As a little cold weather fun, we're opening up idea submissions for the "On the Rock's" Burger for February. So if you have any ideas, email them to me. ALB keep em coming!

We took advantage of the 20% off coupon and got carryout last night. Monica was very helpful with our order and my spouse liked the atmosphere as she picked up de grub. The chicken wings (Hot wing duo with Chipolte and Buffalo sauces) were merely ok; however the onion rings and the shrimp with very gouda grits, peppers,onions, and andouille sausage (I've had better) were good. We will stroll over for dinner soon. I think Chef Geoff may be involved with this venture????

Hank is geoffTracy's son's name. This is a venture that he and his brother are working together on

I'm thinking it will be rooftop patio.... like Eighteenth Street Lounge. That's the only way to get a patio that large in such a prime location. Especially when considering permitting concerns.

My husband and I are going out dinner and then a show at National Harbor. We would like to have dinner in Bethesda (where we live) before heading to National Harbor, as the dining options there seem less than inspiring (Rosa Mexicana?) I had planned to try David Craig, but I'm told its closed. We've tried Redwood, but were disappointed. So, do you have any suggestions for an excellent meal in Bethesda? Or, is there a hidden gem in the National Harbor area that I am missing? Thanks!

Persimmon, the lounge area at Ruth's Chris ( trust me its diffeent then the dining room), Olazzo ( a favorite), Green Papaya , or at last.........positano ( but only if mama is cooking)

Union Meats at Eastern Market told me that you "can't really get them" unless you want to buy a 60 pound box of them frozen.

www.fiveleaf.com. its where the big chefs get em from... sous-vide.....