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Joe H

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  1. Joe H
    Today's menu includes "goose Bolognese..." Here is the link to their website to make a reservation for Friday and/or Saturday. THE MENU | The Shack.pdf
  2. Joe H
    We have a reservation also for a month from now. Sincere appreciation to Chef Ian Boden for accepting several reservations on Friday and Saturday when he has his prix fixe menu. He only has seven or eight tables total and his willingness to set aside a few is deeply appreciated. Thank you, Chef. We look forward to returning. Addendum for anyone going from the D. C. area, especially over the next three or four weeks: this is a beautiful town with a great deal of character. The drive down this time of the year with Fall colors will be memorable. Backroads, Virginia wineries, wandering and getting lost-one of the most spectacular parts of America to explore with a real destination for dinner that is "worth the trip." I posted this above but it is well worth reprinting: the link for Ian Boden's twitter site. Almost nightly he takes photos of many of the dishes he makes and posts them.
  3. Joe H
    Love Rao's. This is half price. Thanks!
  4. Joe H
    Thanks, Keithstg, appreciate the Fireman's Fund and Chubb recommendations. My next click is insureyourwine.com. Thanks, again.
  5. Joe H
    I have now bought the filters that I probably overlooked for a couple of years and there is no longer a small puddle in my Eurocaves. A few drops but that seems to be acceptible. I do want to mention that they are 11 and 13 years old. Coincidentally, I received a brochure today from the Wine Enthusiast. What I paid $2,500 for-each-more than a decade ago costs a lot more today. $3,500 or so with shelving and a glass door. They are worth it. Every penny. I probably have 7 to 8K worth of wine in each Eurocave and I would not trust anything else to store these bottles in. I drank a bottle tonight (2000 Cos) that has sat in one for almost a decade. It was perfect. There is a very real history in storing a bottle this long and then having a taste of it. They were well worth the investment. I want to make a comment about capacity: if I did not have any shelving and only bordeaux sized bottles my units could each store 260 or so bottles. But there are shelves. And bottles that are larger than bordeaux size. CDP are among these and you can realistically expect a rated bottle capacity of 260 to be about 170-180 with a dozen or so shelves. Still, while they may sit in your basement they are going to be a conversation piece that you will be proud of. They are also heavy. The delivery and set up of these is important. You are going to have to level them and I would trust someone who is experienced in doing this before. I believe the Wine Enthusiast calls this "white glove service" and it is worth it. My own recent experience about small puddles of water directly relates to this: the puddles were contained within the units because they were properly balanced and water did not spill out. Rather, much of it did channel into the pipe that runs underneath and evaporated from the heat of the nearby coil. Simply, they worked the way they were suppose to. I spend a small fortune with Costco every year. I just don't think I would buy something like this from them. (please forgive my one too many opinions, mr food.) These cabinets are several hunded pounds or more each empty. you want someone to deliver and set them up who knows what they are doing. Down the road it can make a difference to you. It did for me.
  6. Joe H
    That's a long drive, about 105-110 miles from Chilhowie to Roanoke.
  7. Joe H
    Thanks, Don. Reassuring. There's actually a small hole (diameter of a pencil eraser) on the very bottom of the pan which allows water to drain through to a small tray on the very bottom of the unit. The tray pulls out. I was told by the Wine Enthusiast that the theory is that the heat from the coils on the back and near the bottom of the unit will cause the water which collects in this to evaporate. When I looked at this tray, on each of the Eurocaves, there was a bit of water and sludge in them. But nothing had dripped on the floor underneath. In 11 or 13 years. Probably, over all of this time, I have never looked on the floor of the unit or on the top of the metal shelf or "step" which houses the condenser where the water accumulated. When I saw it, I was shocked. A bottle of Dal Forno was 1/4 inch above a very small, shallow puddle. Having had water leak into my house I didn't want it to leak into my Dal Forno... Anyway, I also view this as a sign that I now need to start drinking down what I have been buying. Thanks, again.
  8. Joe H
    Thanks, Dean. Appreciate the advice.
  9. Joe H
    I have two Eurocaves each of which holds about 175 bottles although theoretically they could hold 260 or so if they were all bordeaux bottles and did not have shelving. One is 13 years old and the other is 11 years old. Until recently I have had absolutely no issues with either and really like them. The issue I have is water which accumulates on the metal shelf on the inside of the unit on top of the motor. Apparently this has been doing this for a year or more in both of them and I was not aware of it. Just wondering if anyone else has experienced this?
  10. Joe H
    This may be the equal of any red wine that I have ever had. It is a huge, alcoholic (15.6%), fruit bomb that is absolutely mindblowing. Below are the comments from the Wine Enthusiast which includes this remarkable comment: "one of the best syrahs the state has ever produced." They also believe it is "the best California syrah of the vintage." It is. We tasted it side by side with a 97 point 2005 Elderton Command Shiraz and thought this was more dramatic, had more depth and character. Phenominal wine. Now the problem: finding it. A seriously allocated wine that is long gone...almost everywhere. I bought the last two bottles from MacArthur a month ago and then faithfully, persistently followed Wine Searcher for anyone in America that might have a bottle or two. After a couple of weeks of daily searching I found two more bottles at Hart, Davis in Chicago. Today, I found a case in San Francisco. I bought six bottles and they have six left. As it turns out they claim to be the largest outlet for Sanguis on earth outside of the Santa Barbara winery. If anyone wants to take a shot @ $75 a bottle this is the link. Below is the Wine Enthusiast review. The Wine Vault 216 Linden Ave South San Francisco CA 94080 T 650-588-9463 F 650-588-1768 www.sfwinevault.com 97 Sanguis 2009 Six White Horses Syrah (California). Winemaker Matthias Pippig brings Syrah to a whole new level with this stunningly dramatic bottling. Don't worry about the California appellation, a peculiarity of the winery's ownership. It's made entirely from Santa Barbara grapes, namely from Watch Hill in Los Alamos and Bien Nacido in Santa Maria Valley. The intensity of fruit defies description. It suggests enormous blackberry and creamy-sweet chocolate, larded with bacon and sprinkled with black pepper"” and that doesn't even begin to describe the toasty sweetness of the 100% new oak barrels. This is the best California Syrah of the vintage, and one of the greatest Syrahs the state has ever produced. This opulence comes at a cost, however: The alcohol is high. "”S.H. abv: 15.6% Price: $75
  11. Joe H
    Serious: I remember Flo's from many years ago and sitting in my rental car, talking on the phone, and the dull thud of someone in an adjacent car opening their car door on mine.
  12. Joe H
    I thought he absolutely raved about it and implied the 600+ mile roundtrip drive was worthwhile. I believe this is as much about the experience of where you are having this; it is extraordinary. I must note that Neal was pouring Ankida Ridge pinot noir which is something of a VA cult wine and known as the only pinot that in VA that may be good. The actual winery is open to the public one day a month and is far up a southwestern mountain.
  13. Joe H
    I just don't know how else to say this: I am 67 years old (my wife and i both have 50 year hs reunions in the next three weeks) and I am doing well to remember what I once knew. I have absolutely no interest in learning ANYTHING new, not one step, two steps or anything. I'm lucky to remember half of what I once knew. I love this board. But I am not going to learn the epistemology associated with it. I once knew how to post a picture on here. I have forgotten. So I don't post pictures. I go back to Chowhound in 1999. I'm one of the originals-long before there was Facebook, Yelp or any other social media I could post on. I had several thousand or more posts on there. Maybe a lot more. Several thousand posts on here. But I am not interested in taking one minute to learn how to do this or that. I just want to post my thoughts and move on. The epistemology is for someone else. This board is ABOUT WHAT IS IN MY HEART. IT IS NOT ABOUT LEARNING A SYSTEM. If there is insistence on learning this I am not interested. I am just not going to take the time. Chowhound is dead these days. eGullet is dead. I may have a grand total of two posts on Yelp and there won't be a third. I think the survival of a board, of a community like this is more about the people and less about the structure of what they are suppose to learn to be part of it. * Many have and will move on rather than learn this structure.** I honestly believe it's not about one, two or three steps or whatever. It's about a thought and pressing send. Nothing more complicated than this. At some point there is no longer a community. I cannot tell you (well, perhaps I have) how resistant I have become to new technology. I know how to use my iPhone 5 and am proud that I can, realistically, I can do half of the things I should be able to. I am insulted there is an iPhone 6. Somebody wants me to learn something new? Really. Wants me to throw away my iPhone 5 and start over. Right. I still miss my Blackberry and my Treo and my walkie talkie like box; hell, I still miss the cord that was attached to my housephone and how reassuring it was when it got tangled. Very simple: I am seriously suggesting not to expect anything of anyone who posts on here. It's not disrespecting the board; rather, in a life that now insists we should all know this or that I am at a point where I could care less about that or this. I can't remember much about either anyway.
  14. Joe H
    Patio really was a magical experience. We've only been a couple of times for this but we should have returned more.
  15. Joe H
    Respectfully to Don but this is how I remember L'auberge on our last visit about two years ago. Some of what they do is, indeed excellent (i.e. pastry encrusted salmon, grand marnier souffle, several of the dishes mentioned above). But the setting is romantic, personal and feels as if you really are in Alsace. This was a treasure in the D. C. area for years with reservations among the most difficult to get. My guess is that little has changed which includes the menu with the result that it is not pulling in a younger crowd. This is a 1789, a Marcel's kind of place. Until our last visit two years ago we've probably been going to L'auberge once a year for 30 years. It has long been a truly special place. It is also only ten minutes from the Beltway (exit is one mile from the Cabin John bridge) although it literally looks like another world. We will go back. It has been too long since we've been. Unless a lot has changed in the past two years this is an experience that I look forward to revisiting.
  16. Joe H
    We have not been in a couple of years but why do people never mention L'auberge Chez Francois anymore? I respect that you do not want something in the suburbs but this IS the logical alternative to 1789 and I do not understand how 2941 can be suggested but not here? Looking at the internet (Zagat, Yelp, Trip Adviser) they all seem to rate it as high as ever-why is it overlooked on this board? It gets an older crowd. But so does 1789. I must add that several years ago l'auberge had similarly long waits for reservations for Thanksgiving as 1789. Is it that L'auberge Chez Francois hasn't changed in decades and because it gets an older crowd that it is considered a dinosaur on this board? But the food, the charm and the crowds are still the same? This is exactly what we found on our last visit. Would really like to hear from someone who has been recently. --- [The following posts have been moved into separate threads: L'Auberge Chez Franí§ois (Keithstg)]
  17. Joe H
    Maine Diner for breakfast http://www.mainediner.com/ It has a national reputation now but I've been there a half dozen times in the last ten years and it is still well worth the stop. Another touristy place is down the road in Wells called Bob's Clam Hut. I first went there in the early '80's when it was literally a clam hut. Excellent whole bellied clams with outstanding, smooth homemade tartar sauce. Still, to be honest, I would invest the 35-40 minutes and go into Portland for Fore Street (nominated for Beard national award three or four times) which I continue to believe is one of the absolute best restaurants in the U. S. Also, a lot of character. A couple of blocks away is Duck Fat which is owned by Hugo's (Beard winner) and is the best place for lunch in New England. French fries (namesake, fried in duckfat) at least equal to Vleminckx in Amsterdam and Maison Antoine in Brussels. Well, maybe better. They actually have a sign in the window saying their's are the best on earth. Panini's are the best I've ever had.
  18. Joe H
    Thai by Thai in Sterling is excellent for what amounts to relatively quick, well prepared and delicious Thai food. There is also a more imaginative off the menu menu which you may find more exciting. But they do a number of dishes well in Sterling. There are a half dozen restaurants in Reston and Herndon that we now drive by to go to Thai by Thai. No, this is not Vegas' Lotus of Siam. But at its price point, speed for the order and flavor it is very good and appreciated. On some dishes such as their panang curry they do a legitimately excellent job. Other dishes such as "Jungle" chicken or Jungle shrimp are very good, too.
  19. Joe H
    I like your avatar. I have an eleven year old tuxedo persian who is sitting on the back of my chair snoring in my ear as I type this. He has never been to Roberto's Eight...
  20. Joe H
    They have a waiting list when there are cancellations. This actually speaks volumes about people making a reservation and then cancelling which leaves the restaurant with the possibility of empty seats. A good argument for Rose's Luxury no reservation policy. I want to add something to this: we've been twice with a third coming up. I am glad that you think that Roberto's Eight is an easy reservation. I believe this is one of the single best dining experiences in America and Tom Sietsema and John Mariani both agree. For yourself you seem to be able to get in at your ease. I applaud your good fortune.
  21. Joe H
    Above is a photo of a California In-n-Out double double with grilled onions. The Toronto double double has a slice of raw onion. Nobody, nobody orders a double double with raw onion Grilled onions! Note on the right hand side of the burger that the juice is oozing into the cheese and bun. You won't see this in the Toronto wannabe. I will also note that the Canadian bun doesn't even look like an In-n-Out bun. Having said all this the best Canadian burger-and perhaps the equal of In-n-out-is in Vancouver at a drive-in White Spot, several of which still have teletray service and car hops. Sincere thanks to Estufarian for posting my original "the 5,000 mile hamburger" post from 2003 on Chowhound's Toronto board.
  22. Joe H
    At 6:35 this evening (thursday, 9/11) reservations have opened for October and November for Roberto's Eight. info@aldentedc.com is the e-mail to respond to. My best guess is that both months will be filled within a day or so. Arguably, the most difficult reservation in the United States. For anyone reading this you have a chance if you are within a couple of hours of this post. An incredible dining experience. Good luck!
  23. Joe H
    I have raved about In-n-Out Burger on several Chowhound posts. This looks dry, completely devoid of any juice. The photo is actually a good argument for In-n-Out not expanding outside of the area where they can control their quality.
  24. Joe H
    We've been to Revel twice including a week or so after they opened. We stayed at the Borgata and, excepting when we walked out on the Boardwalk, we missed it. Revel seemed to be designed to appeal to an age range of 25-40. I could not help thinking (and this reflects my age) that John Travolta and his group in Saturday Night Fever would have loved the Revel if they went to Atlantic City. We didn't like it all. At this point the only hotel in Atlantic City we will go back to is the Borgata and, to be honest, my wife gets the room for free because she gambles a couple of hundred dollars in slots. Well, I do to. Also, I passionately love Chef Vola's. In fact Vola's maybe the only reason that we continue to go to Atlantic City. With the Taj Mahal about to close, Trump Plaza and the Showboat recently closed and a fifth hotel (the original Golden Nugget) closed, Atlantic City very much feels like a sleazy ghost town. I don't know what else they could build or open that would pull people in there. I don't know how you ignore towers that are 500 and 600 feet tall which are empty. Families left A. C. for Wildwood, Ocean City, NJ and Long Beach Island decades ago. The only thing that is really left to prop the city up is the now occasional convention and I'm not sure what the future of these may be. With the opening of Harrah's in downtown Baltimore (and the nearby Aldo's to take Chef Vola's place), the upcoming apparent Borgata like casino hotel at National Harbor, huge casinos in the Poconos and multiple greater Philadelphia area racetracks with casinos (Chester, Delaware Park) and both Foxwoods and Mohican Sun (each as big as the Borgata)-all pulling people from the 40 million who live within 150 miles of Philadelphia-there's not a lot of reason to drive to Atlantic City anymore. For me the real question is the future of Chef Vola's. It won't be the same anywhere else but I can't see it continuing to survive with what is happening in Atlantic City. My guess is that at some point they'll be forced to move into Philly or open in another casino hotel (or Vegas) and when that happens you'll know that Atlantic City is about to close the rest of its doors.
  25. Joe H
    DC Coast would be an excellent choice, two blocks away. They have a private room downstairs that would be perfectly suited to this. I think you are at a good price point, too. The restaurant receives very little attention on here but is excellent and, now, virtually a DC institution.
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