FunnyJohn

I have a friend who is a part time music teacher at Duke Ellington and during the summer needs to supplement his income (temporary teachers don't get paid over the summer in the DC school system). If anyone knows of a job - either part or full time -- in Arlington or DC, Id' really appreciate a heads-up. He doesn't need much to tide him over, but he needs something, so we're thinking busboy, dishwasher or even front of the House as a host.

A few members of the Red Meat Club paid a long over-due visit to Ray's last night. First time for me since the drying room was installed and the menu adjusted with additional cuts. Unfortunately they had just run out of the dry aged strip I was considering, but, ah well, settled for the regular NY Strip. Anyway, the gang had a great time and one first-timer who doesn't eat a lot of meat (Buddhist) was very impressed. Mayor Michael came by to discuss his political platform and Mark Slater kept us supplied with the very best last bottle of the wines we were imbibing. Now this is CARNAL KNOWLEDGE. What a GREAT INSTITUTION! Thanks, Michael and Mark.

According to "The List", he has now signed a letter of intent and the projected opening is this August

For 99 cents per recommendation -- a new ITunes App:

Wine Guy on Demand

Perhaps a new tool would prove useful

Well my prayer has been answered (maybe). I had high hopes too when Mei's opened, but this sounds a lot more promising.

Everything seemed to have stayed the same, but managed to go down further in quality. I would avoid it like a sickly office co-worker.

OUCH! Why oh Why is there no good East Asian option in the Ballston neighborhood?

The last time we were there with some friends who had kids that didn't like anything. I think the kid's menu will expand and the appetizers will be more kids friendly.

Sounds like your friends had kids that were not pizzaria friendly. But all kidding aside, I too hope that Orso will soldier on in the fine way they have been and I wish Edan the best too -- hoping he stays in the area and finds another gig.

Hmmm...wonder what the provenance of the muskrat is?

and I just discovered the warm elegance of the dining room last night! The food, service, decor...everything, really, was wonderfully soothing. I wish the chefs the best and hope the restaurant continues to thrive.

Eventide's loss is Fiola's gain

This is for Guys. Not sure how your +1 feels about cooking prowess, but in case it may be an important factor in your relationship, I pass along a tried and true suggestion. You should tweak this, but make sure you get either very young, small chickens or, better yet, real Cornish Hens or Poussins (available from Whole Foods). The amount of the cooking liquids of the sauce are approximate and you should taste to make sure the berryness and the sugar are there -- add a pinch of salt too. Can't guarantee a Happy Ending for your evening, but....

Dudette in this case, using retro-nounage. Amy Smoyer is now the Bar Manager/Lady of the bar, except for Sundays (so it could be a dude on Sundays, as I have not visited then). She is also revamping their beer list, so keep an eye out for better selections there soon.

When did Google acquire a sex distinction?

Better still, but I think the bar tender I was told about was a dude. Anyway I drink wine mostly.

Mr. Google says 5:30pm.

Merci beaucoup! Nothing worse then showing up someplace thirsty to meet up with other folks -- say at 5 pm -- and finding you have to wait or find someplace else until 5:30. Okay, there are probably a few other things that are worse, but....

[bTW someone whose opinion I hold in high regard told me he thinks the best bar tender in town is at NH. That was a while ago, so I hope the same dude is there this week.]

Anyone know what time the bar at NH opens? Their website is wonderfully informative except with regard to their hours of operation. [Yes, I could call to find out, but I'm lonely and want to start a conversation on this board and on this thread ]

If it's already mentioned somewhere above I apologize for a double-dip, but JV's has been up and diving since 1947 in Falls Church. Tomorrow you can catch Mary Shaver and the Smoking Polecats at 5 pm. [not an endorsement]

FWIW: I have enjoyed dining at Mendocino since soon after it first opened, and have known Troy for that long. As RJ has said, Troy is a stand-up guy and I have to believe that circumstances beyond his control (i.e. the economy, the high cost of doing busines in Georgetown and other factors of which we may all be unaware -- I certainly am) led to this unfortunate turn-of-events. Menodcino always had high standards for both its food and beverage service and, perhaps, faced with the choice between abandoning those standards -- disappointing his customer base -- and meeting obligations to the local government, the management tried to keep the customer base in the hopes that would eventually lead to way to meet its other obligations. I don't know, but I wish all involved better luck with any future venture, and hope that Mendocino can be restored somehow.

(**) The aging room is right in front, with glass window, for all to see. Early predecessor: Fuddruckers circa 1985.

Does it have a redish glow in the room -- like those windows in certain parts of Amsterdam where other kinds of "meat" are on display?

My father told me (many years ago) that there was a chop house in London where the meat was aging on hooks from the ceiling and you could pick out whatever chop you wanted.

My wife and I were enjoying some chain texmex fajitas last night, and somehow we ended up in a conversation with our waiter wherein he started talking about how much food the restaurant wastes: they're constantly throwing out tortillas, rice, etc. He became very serious and pointed out how terrible it is to waste food when there are so many people starving in the world.

Now, I don't think anyone actually supports the wasting of food, or feels like it's unjust that people in the world go hungry every day, but it seems like an odd topic for a waiter to discuss while his patrons' mouths are stuffed with beefy tortillaed goodness.

His service overall was fine, and it certainly didn't affect his tip, but it just seems like as a waiter you probably shouldn't make your patrons feel guilty about eating.

Dan: I think he was trying to guilt-trip you into eating MORE

An interesting exhibit has opened at MOMA. It is discussed in the NY Review of Books.

How close is this to the Food Truck?!

My go-to "guilty pleasure" at TB has always been the beef burrito Supreme, and I enjoy both it's taste and the mouth feel -- with the beef being creamy like the beans and the sour cream, offset by the crunchiness (depending on how quickly consumed after maunfacture) of the lettuce and tomato. If extenders in the beef have contributed to its creaminess, so be it. I would observe that TB is not alone in trying out ways to get more beef out of its meat as the price for that commodity has dramatically increased -- I would place the new Burger King Steak House burger with its jalapeno and chedder bits stuffing in that same category.

Are they serving food as well, full menu?

Couldn't tell -- I was just in the butcher shop (which is pretty much as it was in the old location: canned Middle Eastern goods, baklava, spices, etc.). There was an adjoining space but it was dark and locked up. The next time I go, I will ask about the restaurant

And the location is not exactly on the corner, but up Hillwood from the gas station which is at the corner.

You can't legislate deliciousness.

Yes, but you can regulate it and then, perhaps, adjudicate it.

I just stopped by to score some lamb shanks to cook sometime this holiday wkend. They are located right around the corner from their burned out store. Go past it and make a left on Hillwood and they are on the right hand side at that corner. Said they'd be at this location for a year. BTW their lamb shanks are gi-normous! Four weighed in at over 6lbs.

I haven't been to Rustico/Arlington yet, but this has certainly piqued my interest. It looks freakin' awesome (don't know what the grease quotient might be though).

BALLSTON REVIEW:

I might not be the target audience and here's why: I don't love greasy food. My husband had a fantasticly yummy shrimp/spice pizza. It was really, really wonderful but tasted oily and left a nice oil spill on the pan. I had a fabulously tasty duck salad that GOT Better As I Ate It! I don't know what physics was involved with that, but I liked it a lot. Trouble, it was oily too! So, even though I loved the taste of the food, loved the service, loved the location and decor, I'm not sure I"ll be back.

Now, if you love beer and don't mind a little grease, this is a wonderful place for you. I love the little 4oz tasters of beer. Perfect (for some).

Think of it as not grease, but TASTE!