crackers
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Everything posted by crackers
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Maybe one for lunch and one for dinner? Matyson's menu changes too frequently to speak in anything but generalities - I have had excellent fish, seafood and lamb, and all of Sonija's desserts are wonderful, especially her chocolate ones.
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Sometimes they are pretty good. Nothing groundbreaking, but I liked these ----> * I think the move, if in fact there has been one, is for the sake of getting the reader to buy the magazine advertisers' products. I doubt if people who read Gourmet from the library are even on their radar as a target audience.
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And this has changed, how? Mother Jones it ain't.After subscribing for many years, I have decided to go green and borrow it (and a bunch of other over-priced glossy magazines) from my local library stacks instead. It's good for beach reading in the summer, and bathtub reading in the winter. Sets a good example for the kids too.
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For those of us who might want to do a little advance planning, the restaurant has a website with the menus.
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And also that Danny Boylen will be the GM. I also heard that they will be starting their spring menu next week, featuring suckling pig hot off the spit every Friday night for HH.
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Two down, ten to go. -
I would bet that under the circumstances they would seat an incomplete party. They seated our incomplete party without any hesitation when I was there a few weeks ago. It's a very small place, and you have a reservation, and an elderly person with you! Parking can be difficult. I have good parking karma, so if you want, I am willing to join your party. Also, fyi, you will have to negotiate an outside metal staircase to get up to the entrance.
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Rip's is a good old-fashioned wayside inn, located on the east side of Rt. 301 south of the BaySox stadium. It is connected to a package store and has a small motel out back in case you feel like a quick lie-down after your meal (or get lucky at the bar). It's not going to win any culinary prizes, but they make very good meatloaf, Maryland crab soup, etc. They have classic sides like beets, stewed tomatoes, sweet potatoes, cole slaw, etc. Last time I was there I think I had a crab cake special, and it was pretty tasty. Prices are amazingly low.
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(why thank you! ) Group sales start at 25 people minimum, so that probably is not going to work. Tickets can be ordered on-line and printed at home, so no waiting in lines (if such a thing exists at a Nats game).
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You probably don't, but I might. Do you have somebody in mind? I can only do an evening game during the week. 5/11 works.
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Yes! Thai Square Update: We have a reservation for 14 people (two tables of 7 each). There is one seat still available, so PM me if you're interested, need a ride, need to cancel, or have questions. The 16Y bus from DC will get you very close. To recap: China Star on April 4. (mdt) Thai Square on April 12. (crackers) Sabang on April 24. (Heather) Thai Square: crackers mdt mbk catherine +1 mktye + rktye jacques gastreaux natharobed capital icebox +1 cucas87 ustreetguy [your name here!]
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I'm game. We can also brown-bag it, but a tailgate sounds like more fun. Here is another thread with ideas for dining at and around RFK.
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Oh you are so wrong. One simply must arrive by 4 a.m.
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Bebo is also adding a special Passover dinner all week, Monday through Monday:
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Chef Clark, I hope next week goes better for you. "General Store and Post Office Tavern" was what the Post said the name was. It did sound like a huge mouthful of a name, which is probably all that The Hersch meant. But you have to admit, it makes for a very catchy acronym! "General Store" will be easier to remember and say, but not nearly as much fun. Will there be a "Tavern" component, or did the Post get that wrong too?
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I just picked some up at Trader Joe's. They are bright orange, and the Meyer lemon trees I grew up with in my yard are yellow, so I'm curious to see if there is any difference in taste. They were pretty soft, and I put them right in the refrigerator. I plan to make my best-ever lemon meringue pie with them.
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Phyllis has moved on, and we should too. [Apparently you haven't lived in the DC area long enough to spell Phyllis Richman correctly.]
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I am never drinking again.
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Well, there ya go - the money you won't be spending at Central tonight will put those espadrilles on your feet!
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There is more than a passing resemblance...
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For those of you who have a few minutes to delve into this subject a bit more, Richard Layman, who is an historic preservation and urban revitalization advocate here in DC, has an excellent blog dealing with this exact subject, and focuses, on occasion, on restaurants. Here is one about H Street, NE, to get you started. Any blogger who features a Wayne Thiebaud painting in an article about revitilization is ok in my book. He also maintains a site about the Capital City Market (aka Florida Market).
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Osteria 177
crackers replied to Anna Blume's topic in Baltimore and Annapolis Restaurants and Dining
Hard to believe this place used to be a Burger King. The chef came from the short-lived and sadly lamented "Mona Lisa" restaurant where the old Calvert House restaurant once stood on Rt.2. They did a really fine job with their pastas, but were priced sky high. Far higher than the market could sustain, situated as they were in a rather dreary little strip sitting between the local Chevy's and the T.G.I Friday's. They will have quite a bit of competition on Main Street though, with Maria's, La Piccola Roma, and Mangia all right there vying for a slice of the just-off-the-yacht pizza pie. -
My understanding is that, as in Italy, the bread comes without olive oil or butter. But I have asked for, and received, both.
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Is it the building to the right or to the left of the castle in this map?
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Does the Cap Lounge version have goat cheese, and nuts and/or an exotic vinaigrette? Cafe St. Ex - beets, goat cheese, tangarine vinaigrette Clydes: beets, goat cheese, hazelnuts, sherry vinaigrette Bistro Lepic: (terrine) beets, goat cheese, balsamic vinaigrette Matisse: beets, goat cheese cream, orange vinaigrette Bar Pilar: beets, goat cheese, pinenuts Corduroy: need I even say? Like I always say: Tri'te, you'll like it!