Tweaked

besides why should I drive 45 mintues to eat crappy food in Bethesda when I can walk 10 minutes and eat crappy food on the Hill.

ummm, because Maryland sucks...dah. From Capitol Hill, getting into Virginia is pretty easy, but when we did the DR-Monica Passage to India dinner earlier this year it took me over 45 minutes to get to Bethesda...and that was, what, on a Sunday night...even though that dinner was tasty, it's not something I'm going to drive on a regular basis. As opposed to say the korean dinners we have done around Annadale, 20 minutes tops to get there even with rush hour traffic.

Yeah too bad it's occupied by Park Cafe

Or come to Capitol Hill...not much competition for fine dining here! (other than Montemartre, Sonoma, Belga of course)

I like in Richmond that it seems like every other corner there's a little neighborhood restaurant or bar on the corner, nothing fancy, put a decent place to get a drink and a meal...something I think that is missing in DC.

Their new shows look awful...Booby Flay Throw Down? A bunch of cooking competitions featuring housewives (no offense to housewives of course) making Ultimate Chicken recipes? Do we really need another BBQ cook off? Maybe Alton Brown's new show will be interesting. Otherwise I like Iron Chef (either version) and Emeril (don't hate). I'm even over Giada.

I pigeonholed Adrian Fenty one day while he was walking the streets of Capitol Hill, he promised me a stadium for DC United, not that I'm counting on that. Apparently he is a DCU fan and his campaign manager (or some other higher up) has season tickets behind the supporter sections.

I prefer my RFK old and smoke bomb stinky...I can't wait for the Nationals to leave and we get our soccer stadium back...DC United fans will understand. Sorry grumpy this morning...the only food I've ever eaten at RFK are the peanuts, prepackage, less risk of getting food poisoning...and paying too much for crap beer...but at least I get to run a tab with Bill the Beerman.

I have found this to be interesting in the globalization debate especially now that certain countries/regions are starting to trademark products that are traditional from that area. For example, champagne can only be called champagne if it is produced from a certain region in France, the rest is just sparkling wine. However, can balsamic vinegar only come from the Modena region of Italy or is it a process that can be reproduced elsewhere. Or can feta cheese only come from Greece.

This morning he demostrated his lobster ravioli with ginger dish...yummy!

yes I sampled one of the pumpkin entrees and it was really good...I believe it was the pumpkin with the meat sauce.

I have walked past The Afghan Grill many times and given its location, next to a Philly sub shop and manicure place, I always thought it was your typical mom and pop divey kabob joint. It is far from that! Handsomely dressed with Afghan artifacts, the restaurant works well as a date place, parent place, or catching up with friends place...at very reasonable prices. dinner starts with a basket of sesame topped flat breads, not really naan nor pita, but toasted and tasty with a spicy green dipping sauce, heavy with chilies and mint. we started with an order of the bulanne, a leek stuffed turnover, nothing spectacular, but nicely fried with a thick yogurt dipping sauce. I went with a lamb kabob that obviously had been marinanting for hours and cooked perfectly medium rare...delicious. It came with your standard scattering of charred tomatoes, bell peppers, and onions and rice topped with dollop of pureed spinach. Get some extra green dipping sauce that comes with the bread, it's well worth it for mixing in with the kabobs and rice! My only complaints: Many hard surfaces makes for a loud room and the tiny AC unit couldn't keep up... Overall, a nice little restaurant, well worth a visit if you are in the area. Picture isn't the best but...

so after Tom Sietsema's glowing review of Malaysia Kopitiam's Rotiwich in last Sunday's Washington Post http://www.washingtonpost.com/wp-dyn/conte...6062701389.html, I decided to skip the long lines at Galileo Grill and check it out. Sorry Tom, but you're out to lunch! First the glowing review: it is a pretty tasty treat, chewy roti, slices of sweet beef with that just right balance between toothsome and tenderness...I imagine buying a couple at a roadside stand by the beach in Malaysia with a cold beer would be heaven. But, for $6.95 for lunch, don't waste your time. It's listed on the appetizer menu for a reason, it's appetizer small, literally maybe 4 bites, 5 tops. think two wafer thin slices of beef small...think one taco small...or a wedge of quesadilla small. Certainly not "it's lunch time and I want a nice sandwich" big...certainly not a pork sandwich at Galileo Grill.

god I hope so! I have seen dining room patrons looking around like what the hell is going on in there. Suckers!

Capitol Lounge (Footie, beer and bar food) Sizzler Express (Turkey club sandwich on Fridays for lunch) Galileo Grill Pacific Cafe (vietnamese take out on the weekends) Montemartre Komi Corduroy Zaytinya basically I spend way too much time at the Cap Lounge

What time is dinner tonight and how do we get to this place, specifically from DC...oh, and do we have a menu yet

Unfortunately on most internet boards certain people/places/things/ become Sacred Cows...go make fun of Marco Etchevery or Jaime Moreno on the DC United boards at your own peril. Can some of the one liners be toned down on DR - sure Can negative reviews be more accepted on DR - sure after all we are talking about food here...not every restaurant or dish is to everyone's taste. But, let's face it, what started on Chowhound and eG has grown to a full fledged community on DR. Picnics, happy hours, chats with chefs, blowout dinners, cook offs, tastings, community service/fundraisers...and most importantly friendships that would never have occured...have all been possible because of DR. I'll trade that for a little chatiness or a 25 page Ray's The Steaks thread.

Please allow me to introduce myself I'm a man of wealth and taste I'm Tweaked and I've been putzing around food boards for about three years. I'm not associated with any restaurants but once wrote for a lightly regarded food blog. Come in and join the party

You mean like Bread and Chocolate...a complete waste of a street corner.

Clearly the people on the Quiet Side don't try hard enough, you should see the number of mini bottles of liquor that make it into the Barra

There was an small article in the Metro Express daily that said that the Tune Inn had been rated by Esquire magazine as one of the best neighborhood bars in America.

Looks like I missed all the Rockwell luminaries...line was at the Lab door at around 12:45...got me a pork shoulder with broccoli and cheese...munching on the canoli as I type

The wine pairing at komi is excellent but is a good way to get drunk...probably not recommended for the lightweight. However, if you go with wine by the glass route, you will still be able to drink some tasty wines.

Yeah the more single women the better

There is an oasis of calm during this week's DR.com pissing matches, Chef Power's 5 course tasting menu...put it down as one of DC's bargains at $55. Amuse we started with a duo of soups in little espresso cups. Brother had the red snapper bisque, I had the parsnip soup...I think everyone on this board knows Chef's soups kick butt. First Course Soft shell crabs porcupine style, nestled in potato puree, mine with the verjus, brother's with sesame vinaigrette. I love me some soft shells! Second Course Torchon of Foie Gras with Figs and Sorrel...the foie is just rich rich rich and the fig jam on the side is delightful. Third Course Pacific Halibut with Warm Potato-Leek Salad, Meyer Lemon Sauce this rated as my favorite dish, the halibut was perfectly cooked, seared golden on the outside, the center flake was almost translucent and had the texture of butter. The potato leek salad was awesome and the lemon sauce plate licking good. Fourth Course Roast Lamb Sirloin with Mini Goat Cheese Ravioli ok this rated as my favorite dish! Seriously it was a toss up between the lamb and the halibut...everything we love about this dish, perfectly rare lamb, awesome ravioli, and yep another plate licking clean wine sauce. Fifth Course 3 cheeses, can't remember their names, all delicious...one was described as Chef's favorite, another was wrapped in a leaf, the other was just damn good. The chef then sent desserts compliments of the house, the new strawberry 3 ways and my favorite the chocolate tart with caramelized bananas. Two things I love about Chef Power's cooking: 1) the focus of his cooking, each dish is comprised of only a few elements but so much flavor and 2) his sauce work, outrageously good. My one suggestion is that instead of having a bread basket at the beginning of the meal, each dish should come with a side plate with a slice of bread slathered in butter for mopping up the sauce! Thanks to chef, Rissa, Ferhat, and our server Cat for a wonderful evening...my brother was suitably impressed.