Tweaked

and while I don't what time you are doing this meeting or what their coffee policy is, the lounge at Firefly could be an alternative option.

Honestly you either befriend someone who lives on the Hill and pre-game BBQ it at their house or you join one of the DC United supporter groups and tailgate in Lot 8. To be fair to Finn's, the last time I had their fish and chips they made surprisingly good pub food, the beer selection is good, and the setting is nice...but their snacky/app selection sucks (the chicken wings are passable, although the sauce is a little weird and they are sometimes over cooked, but when on special the wings are a decent option)

worst burger I've had in a long time...Finn MacCools, almost inedible...if I hadn't been starving and rushing to get to the DC United game it would have been inedible. and speaking of inedible...their Irish nachos most simply put is a big pile of crap covered in melted crap.

Come on dude, we are talking DC city government here...logic need not apply!

For the record this reference was meant to be that of the contestants Hung seems to have the most experience in classic french cuisine and technique (ie: went to CIA works at Guy Savoy) compared to the other contestants...thus giving him an edge in this particular competition. Not a reference to his use of sous-vide. Please return to your boil in bag conversation. Thank you.

I think Hung's classical technique coupled with the competition taking place at FCI and the judges being classically trained were the deciding factors last night. I'm sure there is a lot lost in editing but it seemed like Casey's dish was equal to his based on the comments of taste, presentation etc. If anything it came across to me that because she used a chicken instead of an old rooster and calling it coq au vin she lost points in the eyes of the judges (esp. with Soltner and Colicchio)...seems a little unfair to me. so...I think it will really come down to what is the task of the final and who is doing the judging. As to who is hot on the show...Casey is very cute...Padma is hot.

hmmm, and what do you think of the Food Network and by extension "reality TV" based food shows (like Hells Kitchen, Top Chef etc.). Because of course I'm assuming you have plenty of time to kick back with a cold beer and watch them

well not the first time DCist is wrong As I stated, we didn't dive very deep into the sushi, maybe the sashmi etc are better then the rolls, but the rolls were nothing special.

I'm still debating whether or not I liked Jordan's 8, newly opened on Barack's Row on the Hill. Honestly I'm not sure what they are trying to be as a restaurant...if that is even important to them. Decor First, this ain't no Hill dive bar. The downstairs is sleek and modern. A long bar runs the length of the room with big plasma screen TVs showing sports. Tables run along the other wall. Everything is very bright with a modern upscale lounge kind of vibe (sort of reminded me of Dragonfly). But I'm not sure what the downstairs is, restaurant, upscale sports bar, lounge. My friend and I both decided it would be a cool spot if you toned down the lighting and had a DJ spinning some ambient drum and bass. In the bathrooms they were pumping out cheesy club music. Now the second floor, the second floor has potential. Sushi bar, dim lighting, the front of the room by the bay windows set up with couchs and arm chairs for cocktail consumption. Food Sushi is sorely lacking on the Hill...so a sushi place is most welcome. Honestly we didn't explore the sushi menu that deeply, just ordering a shrimp california roll and a tuna roll. Our impression was that the sushi is overpriced and mediocre. Most of the nigiri was at least $7 for two pieces, the rolls where also around $7. I won't judge the quality of the fish, but be prepapred to spend some cash. Being a steak place we also deemed it necessary to order a steak. We went with the 20oz bone-in rib eye ($23), which was nicely cooked to medium rare, tender, juicey, flavorful from the grill. The steak comes as in...they have a selection of 8 side dishes, all $5. We tried the grilled asparagus, which would have been good if it had stayed on the grill for another minute or two, being crunch rather than al dente. The candied yams appeared like they had spent some time on the grill and soaked in orange juice...I wasn't too impressed with them. Beer selection was pedestrian...selection of domestics like Sam Adams, imports like Newcastles, and usual selection of your Asian beers, Kirin, Singha, Sapporo etc. Dessert selection was non-existent, we were offered a slice of chocolate cake or apple pie...but maybe they don't have a dessert program up and running yet. We went to Baskin and Robbins for ice cream instead.

Getting back to this. Somewhat infamously (especially online) two noted DC chefs (Gillian Clark and Carole Greenwood, although I'm sure there are others!) have developed a reputation of "it's my way or the highway." (for lack of a better term). Can you comment on the roll of customer relations for a chef when it comes to maintaining your culinary vision versus bending to the whims of a customer. Clearly you have some dumbass customers who make unreasonable requests but being part of the hospitality industry what is the proper line? At least in your view point...

Hi Chef, more a comment then a question. Years ago, during my early foodie days, I dined at Eat Place and order tuna which came with a scattering of olives...well the tuna by itself was undersalted, but of course when eaten with the olives it was perfect. Anyway, that expereince has always stuck with me. Keep up the good work!

Lamb Roganjosh. also many of the veggie entrees are available at a reduced price as a side dish...I would recommend getting one or two. the Dal is excellent.

Just want to give a quick shout out to Hayden's Liquor Store (700 North Carolina, SE, across the street from Eastern Market). The front of the store has a decent selection of regional micros and imports...but the real treat is the stand up cooler in the back. All sorts of belgium, german, and English beer sold in single bottles (many in pint size bottles and larger). I've been quaffing his selection of St. Peter's beer lately. If you live on the Hill check it out.

I just hate his buddy buddy schtick when he has his friends on cooking with him.

My rumors and speculation guess would be...FTV has been moving in a different direction for the past several years (ie: less restaurant chefs, more personality driven "chefs")...Batali was probably looking for a big pay day...I guess we can file that under "creative differences" I'll miss him on Iron Chef, I always enjoyed the battles in which he appeared and he always had a fun rapport with Alton. btw, in Ruhlman's Reach of a Chef book, FTV executives basically concede that there would be no FTV without emeril.

Was he doing any new shows on FoodTV other than his work on Iron Chef? He's pretty much been "off" the network for the past several years.

another casualty on Connecticut Avenue...Ole Salad Mio has unexpectedly closed. It was located just south of Dupont, same block as the Big Hunt. while surely no culinary epiphany was ever had at Mio...you know the type of place, downtown "deli," mediocre sandwiches from the grill, salad bar, hot bar with bad chinese...it served its purpose, especially when hungover and the body was cry for a little breakfast grease to kick start the work day. Word on the street is that the owner came in over the weekend to remove whatever he could, pad locked the door and skipped town. Didn't tell his employees (who showed up this morning for work...on pay day no less) or the property manager.

I don't want to oversell Granville Moore's in my enthusiasm for the place, objectively they are serving decently prepared mussels and have a good selection of beer, one batch of frites was very good and the other ok...it's more about the place itself. Unlike virtually any other restaurant I've been to in DC...the vibe is more bohemian...gritty decor in a gritty neighborhood...this is Washington, DC? And packed...standing room only...on a Thursday...in August...on H Street, NE? ok, the Sietsema's Dish had come out the day before, but this crowd didn't seem like Dish Groupy types. The bartender claimed this was normal, even a slow night...I guess the secret is out.

Over heard at an Indian restaurant in Albany, NY circa 1991...white guy to his Indian dinner companion. "So what is curry, a fruit? a vegetable?"

Falafel Cart Please, someone, near Dupont Circle

Makoto is a cool place but you have to make a reservation, have to drive there, it all nice and dignified inside...I want a stumble in, drink, eat, stumble out kinda place

Seriously, my brother is always going off about these great yakitori bars in NYC. I want a yakitori bar, and I want one now!

Any places doing Yakitori around these here parts?

The grilled cheese (with tomato and bacon) at the Cap Lounge is actually pretty good, esp. with the sweet potato fries!

I figured Saturday was going to be a mob scene so I'll file the Sunday report. All in all they did a nice job in getting the place up and running, it's bright, airy and air conditioned! Things are fairly spartan right now decor wise...hopefully that will improve. Understandable a lot of the vendor knick knacks, props, signs etc. were destroyed in the fire. The vendors were in various states of operation. From what I could tell the fish and meat vendors were about as close to fully operational as could be expected. Picked up some soft shells. Union meats had hog maws...if you're stocking hog maws then you probably have the basics as well! There was a good size crowd wandering around at noon, good size lines, Canales Deli was even starting to run out of items. Everyone looked very happy to be back in business! Great Success!