FunnyJohn
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Everything posted by FunnyJohn
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Yeah, and how 'bout a mention of knowing how and when to wash hands
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Yes as noted above the braised lamb shoulder is a winner. So is the pork scallopine served on a bed o mashed potatos with chard. Unfortunately, due to the lateness of the hour my wife and I dined there last Friday (after another enjoyable happy hour(s) with the gang) we were unable to have dessert. Next time I'll order it first. -
Went to Hee Been last night with the guys for a little farewell party for one of us. Our host was the architect who designed the interior of this place which is quite stunning. Had beef and chicken BBQ with all the fixins' and a good sample of the sushi and sashimi offered at this establishment -- washed down with soju. Don't recall much other than that food was excellent. The staff doesn't speak much English, but if you can find some Korean friends to escort you go. Hee Been PS: Mee Kim the young bartender is very cute and enthusiastic -- just the way I likes 'em
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I've scheduled my daughter and me for our semi-annual dental appointment tomorrow. I don't think she would enjoy grabbing anything at the Grill, but I plan to take her somewhere for lunch -- Mendocino likely -- before depositing her for some work at Mom's office downtown. Anyone up for HH someplace?-- I may just go back to Firefly for a bubbly start to the weekend.
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Tom, thanks for meeting our merry group in cyberspace. My question is how do you manage to sample a number of dishes for a review without tipping off the establishment that it's you? Do you go in with a group and have a bite of what others order at your table, or do you surrrepticiously grab a forkfull off of some other unwitting patrons plate ? (I'll bet there is a really simple answer that will make me smack myself in the forehead and say "doh!'.)
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Oh and as to the ad itself -- my guess is it was written in German by the Austrian owner and then translated into English -- sounds like Awrnold...
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No joke. craigslist is a legit way to do classified ads on the internet. Looks like its pretty widely used. click me
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Wine War Fermenting? See page 21
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I think he was referring to his review in last week's Post Magazine on kAFFE Leopold.
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Re CPS bitch-out: What we had here, people, was a failure to communicate. First, customers can't communicate how they actually would like their beef prepared. Then, they can't communicate that they would prefer not to have dessert. Then they can't communicate why they would like to just f@#$ing finish their wine, and that the hostess' well-intentioned effort to molify them was only making them more ticked-off. Finally hostess really did communicate -- albeit unprofessionally, but nevertheless understandably -- by irritably rolling her eyes. This is the stuff of true comedy if not for the potential damage to the establishment's reputation.
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"We need energetic ,reliable and fast people " Yep. At least on some level the message is seeping through.
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So how was it?
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This a "simple" pizza? Oh I get it -- no artichoke hearts
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Actually I took my young cousin there after watching the new Star Wars flick a few weeks ago for dessert. I thought it was pretty good. We sat at the bar, he had milk and one of the pastries, I had cognac(s) and also a walnut chocolate cake that was delicious. The bartender was friendly and helpful -- the hour was post dinner and the place was not very busy. It's open from breakfast til late in the evening and the menu looked good for light dining. The wine list is exclusively Austrian -- which I think can provide some good wine finds. Anyway I plan a return visit and will see if it was my first experience or Tom's that was a quirk.
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What simdelish said! I have a GE profile double oven -- one of which is "convection" (I guess it's the two element kind) and it has a convection roast setting as well as a convection bake. Although I'm not a frequent baker, I do use that setting when I get the urge to make bread or a cake, and I use the convection roast all the time. Great for chicken, but works well with everything, except roast prime rib where I use a low-temp setting in the conventional oven -- but that's another story...
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I might add that the buffalo burgers at Martins ain't bad either.
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Tequila Grill, 20th & K Streets NW - Reposado.
FunnyJohn replied to Kanishka's topic in Washington DC Restaurants and Dining
Could it be because... -
Yes there was a good turnout last Friday. Wish I had stayed, but probably a good thing I didn't -- champagne has a strange affect on me Edited to add: Er, I mean "sparkling wine"
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Count me in
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Jill's Tri-Tips -- weighing in at just 8 ozs. must be the tip of the tri tip. The ones mentioned above available at Trader Joe's wer much bigger - enough for a meal for three with leftovers. Still sounds like a good deal at $6 a lb.
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In today's Weekly Dish: Mark and Orlando's 2020 P Street NW. Possible venue for a Rockwellian HH in the near future?
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Can't do anything tonight, but I am organizing HH at Sonoma on Thursday. Basically my fellow knuckle draggers, but any Rockwellian that feels the whim is invited to join in the general merriment.
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Can't do the math, but this is a similar product at what may be a slightly better price (230 grams is about 1/2 lb.) and it's jarred not tinned. Gourmet Tuna
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Ladies and Gentlemen, I think we have a winner. Better make a reservation if you intend to dine! Wonder if the crowding will abate once the upstairs opens. Doubt it.
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I can hear Roy whistling now...
