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DaRiv18

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  1. DaRiv18
    PBS will be airing a "State of the Hamburger in DC" on October 15.
  2. DaRiv18
    "I'm back!" So says the Timothy Dean poster outside this 3rd and K St NE restaurant. My inner voice responds, "How long you gonna stay?" I'm somewhat resigned that Barrack's Row will attract "more desirable" restaurants than H St NE, which I attribute to the spacious sidewalks that accommodate patio table service. TD Burger has a unique advantage in H Street for having almost as much outdoor seating as it does indoor seating (about 70 seats total). This past Friday night, our large group decided to dine al fresco there. The dining was a little closer to al Fresca, in that the menu "ostensibly cater to discriminating adult tastes" (to borrow from Wikipedia's entry) but delivers a somewhat hollow product. Chef stated that his beef is grass fed and the burgers do present well. Decent brioche bun. But I heard that a real burger can't cost less than $10 in this town, and this basic $7.50 cheeseburger didn't taste like grass-fed beef to me. Also, instead of Bibb lettuce per the menu, ye olde iceberg found its way to my plate. And during happy hours, 4-7, you can get a burger and an Oktoberfest for $5. Hmmmm. POPville has the menu, my friend pronounced the The Jean-Louis ($13) delicious, with foie gras, rhubarb, mache, and black truffle aioli. The beer selection here is actually fairly good, I enjoyed a milk stout. Before too long, I was enjoying the evening air with my friends and finished my burger almost as an afterthought. Probably just as well. I do think you actually get your money's worth here for DC, but not much more than that, if any.
  3. DaRiv18
    POOR AT RECreational drinking holes
  4. DaRiv18
    I would not use that technique on the BGE. Are you trying to get the temp to like 800 degrees? I put the pizza in fully loaded and it should be done in 3 minutes or so. I use a 16 inch stone on top of the Rig Extender, direct heat. I used the Vace dough the first time too. My dough stretching was terrible and I didn't get a good bubbly crust. I think the Vace dough is fine though.
  5. DaRiv18
    I've been trying to make pizzas too on my large BGE, mediocre at best but still trying, I can't get the crust right. Maybe we can exchange some notes here. What is your pizza dough? I'm trying to use the technique in this video: http://slice.seriouseats.com/archives/2010/09/the-piemans-craft-stretching-pizza-dough-with-motorinos-mathieu-palombino.html But I agree with monavano, I also scrape out the tomato seeds. Add olive oil, salt, fresh basil, and chopped garlic.
  6. DaRiv18
    Is it places that do this, or servers who do this? Kind of sad that the whole place suffers for a couple individuals, but I understand. I had a friend who stopped going to a place because one particular server was basically stealing from him. He always paid by credit card, would tip and sign the merchant copy, and then either leave the customer copy or rip up the customer copy and leave the refuse. Apparently the server would turn his 20% into something much larger, and he didn't catch on at first and didn't keep his credit slips for a log. But, he ordered the same thing there everytime, and noticed that his credit card statement would have different amounts for the same meals. It was that one server.
  7. DaRiv18
    If I had my way, I would come back at a slower time like a Saturday lunch, we've enjoyed our meals here before. But my wife is furious and has disowned this place entirely. To clarify my previous point, I would not recommend this to my friends as a prime-time dinner venue now, based on our experience and because there aren't any neighboring back-up restaurants that would be worthwhile. This place is further for most people than H Street NE, which Rocks has already identified as a problem location for accessibility. But I truly hope this was a one-off experience and that my wife cools down. Certainly Panda Gourmet's kitchen didn't fail us here that night, and that's pretty much the only reason why you would come.
  8. DaRiv18
    Not saying the following is representative of the operation as a whole, but this happened: Friday night at 6:30pm was a complete s***show, my wife has forbid us ever to return. Can't even comment on the food, as we did not even get to that part of the evening after 90 minutes of sitting in the restaurant. That night, they made Thai X-ing's service look like Marcel's. After 20 minutes of sitting at our table waiting for a server, I joined other sit-down customers that started walking up to the cash register to place their order, as no one was coming to our table with water, utensils, menus, or to bring the highchair we were promised. The worst part was that the waitstaff was completely unorganized. Their expo system consisted of the 5 or so waitstaff and manager huddling up at the host counter, spreading out all of their paper ticket orders, and holding each plate of hot food there for 5 minutes until they could collectively find a matching ticket and cross it off the list. Meanwhile, pretty much every guest was ignored unless a server was hailed like a taxi on a loud avenue. Not exaggerating. I have not seen so many angry tables in one restaurant, one table of 8 seniors sat and didn't get menus for 30 minutes. After we saw other tables that had arrived later than us begin to receive their dishes, and after my hungry kids had lost their patience, we tried to flag down a server to cancel our order. I got up and approached the manager, he literally ran into the kitchen. No one was making eye contact with us. We left, and I don't feel bad about it. I do feel bad about recommending this place to my other friends after 2 previously enjoyable (on slow weekday) nights.
  9. DaRiv18
    DeKuyper???? 10 years into the cocktail scene, and this is a discussion? Seriously, the guys might as well said pick up a couple squeeze-bottles of ReaLemon and ReaLime, why use fresh fruit? Might as well use the ice in the beer tub while we're at it.
  10. DaRiv18
    ^^^ You don't even have to be a cynic, you just have to be literate. Over 5 years ago, the then-developers put up this obnoxious sign in the market place of a futuristic office building with the caption "Pretty soon, you won't recognize the place. Promise."
  11. DaRiv18
    I see, this is pretty sneaky of them. I still don't think they are claiming that is #UMNow, more like what #UMWillBe. EDENS and Douglas Development have bought most of the rest of the "market district", so that change will be happening soon. Here's another google map of Brentwood, it appears to be entirely north of New York Ave: https://maps.google.com/maps?q=brentwood+dc&ie=UTF-8&hq=&hnear=0x89b7b80ad549d1d9:0xf1960def044e2504,Brentwood,+Washington,+D.C.,+DC&gl=us&ei=5U43Uo2ZLLWx4APW7oHQBA&ved=0CJQBELYD Actually I can't find it in any neighborhood. North of Near Northeast, West of Gallaudet/Trinidad, South of Ivy City, Northeast of NoMa. . . I still think of the area as the Florida Market, but not sure whether that name is meaningful the average DMV resident.
  12. DaRiv18
    "Union Market - Public Market with Over 100 Businesses and 1,500 Employees on 5th Street and Neal Place NE in Brentwood" ??? I think Edens would disagree with your thread description. I think of Union Market as an island within the Florida Market. And Brentwood? I don't think so. I'm paying attention, Don
  13. DaRiv18
    This venue is closing, per Washington Biz Journal. I am not surprised, see upthread. This is an awesome venue, hope someone legit gets it and develops a menu worthy of this gorgeous space.
  14. DaRiv18
    A brawl did break out on July 17.
  15. DaRiv18
    This venue had a reputation for being a bad restaurant, a bad neighbor, and a bad tenant. Would be nice if Bayou or something similar could just assume the space, wouldn't even need a buildout.
  16. DaRiv18
    When I'm in town, it's rare when I dont stop by UM when its open. I live in the neighborhood too so theres that. But I love it and think it is disinctive. I think "target audience" isnt right, I feel they are trying somethng new and seeing where it's going. I think it is exciting. In a couple years, the space/feel will be totally different so i am not worried about that. I understand the current UM building will be demolished and EDENS will locate a bigger version in the high-rise to be built in the current parking lot. Plus that whole warehouse district will soon be gentrified. The "target audience" of UM is like describing the "target audience" of a baseball game at a ballpark. I dont think they are trying to narrow in on certain demographics. When I go, i see alot of people who want to relax with food and drinks. Young families, food geeks, cafe drinkers. I hit the sales and buy most of my groceries there, and enjoy a cocktail as I shop and chat with neighbors and visiting friends. Black, white, gay, straight, flush, lean--I feel they all hang there?
  17. DaRiv18
    Gallup, New Mexico has captured my heart for its natural beauty and cultural vibrancy. The food scene is evolving, but let me share my notes so you may avoid the duds I have endured. If you seek personality, your best bets are the El Metate Tamale Factory, Westend Donuts & Deli, and La Montanita Coop Food Market. El Metate is located near downtown, in a residential block, and has some rocking food. Westend Donuts is in West Gallup, and is run by a dedicated owner, great donuts, apple fritters, and good subs on thoughtful bread. La Montanita is back downtown, has local products, fresh produce, bulk grains, and just good ingredients. For the bar scene, there are two areas to check out. My favorite spot is the Coal Street Pub, located in the heart of downtown Gallup. Nice beers, decent kitchen, fun bar to meet the locals. Live music on certain nights. Should you yearn for a shot, take "the Walk" down a block to the American Bar, which celebrated its 75th anniversary last Saturday. Head back to your bar seat at CSP. After last call, head 3 blocks down to Sammy C's, named by CNN as one of the top 100 sports bars in the nation. Fun venue with tons of autographed jerseys and headshots. Another tour starts with the 49er's Lounge in the legendary El Rancho hotel. The 49er's Lounge has recently been named one of the top 50 bars in the Nation by Esquire's David Wondrich, and it certainly has the bones to someday live up to this potential. Someone needs to bring a cocktail program to this venue. Thereafter, head to Goodfellas for a nice divey bar scene. After last call, cross the street to Panz Alegra to keep the night alive with all the rowdy friends you've just made. Honorable Mentions: Blunt Coffee: funky stand that has the best beans in town. Angela's Café: inconvenient hours, but located at the Amtrak station. Solid café, I enjoyed my chicken salad croissant. Badland's Grill: best NY Strip in town for sure, I'd stick to this entrée and not much else. Fratelli's: local love for this pasta/pizza/gelato joint, but thoroughly unremarkable. Still beats Applebee's where I had "issues" after eating half my salad, and is a bit more distinctive than the perfectly acceptable (for Gallup) Cracker Barrel.
  18. DaRiv18
    I agree with this one person. I would put GM in italics and remove them from LT. On a less controversial note, I question whether A. Litteri actually belongs in the H Street NE neighborhood, instead of in the more general NoMa neighborhood. As smaller restaurants/incubators emerge, including all the Union Kitchen and Union Market vendors, I doubt you'd put them under the H St. NE heading.
  19. DaRiv18
    Royal Oak lump on the large BGE, 700 degrees on carbon steel wok. Stir fry ratatouille, assorted veggies from Union Market Sunday farmers market, in peanut oil. Resounding success. Switch to grill. Chicken thighs and hanger steak from Harvey Bros at Union Market. 500 degrees. Crowd fav. Choke air BGE, grill UM peaches on dying embers for 25 min. Top with David Lebovitz chocolate ice cream recipe. Various booze genres.
  20. DaRiv18
    We went a week ago on Wednesday, same menu, and the spice/sour levels were consistent with earlier visits. My wife who doesnt drink orders the sweet milk beverage, you should consider that next time to tame the spice.
  21. DaRiv18
    The Nob Hill Bar & Grill (3128 Central Ave SE, www.upscalejoint.com, not!) provided a satisfying meal after two weeks of mediocre fast food. Ambience was hip, cocktails weren't terrible on a Saturday afternoon, and my wagyu burger was pretty damn good. Other dishes at the table were local organic steak frites and a ribeye in a mushroom demiglace. This would probably be my local if I lived in the area. The local wisdom, according to the service crew here, is to stay on Central Ave, whether you are off UNM's campus or downtown, for the best dining/party options.
  22. DaRiv18
    We also FINALLY made it here last night, my wife and I really enjoyed our stay at the bar. That's all, just wanted to pile on. Cizuka, your dad is pretty cool.
  23. DaRiv18
    News of the Year for my small world. This really was an institution, like, I could see myself enjoying drinks in the bar to celebrate my retirement or perhaps having my daughter's wedding here. Scratch all of that. EDIT: I do support any Save the Tabard type campaigns like the one mentioned in the article, so hopefully all is not lost just yet. There is nothing like a great hotel bar.
  24. DaRiv18
    And probably better, too. I have both and use the Vitamix. Stick blenders only have an advantage when you want to rough blend something on the cooktop.
  25. DaRiv18
    Los Verracos at Union Kitchen has good PR fare. I had a chicken dish at my daughters school fair a month ago. I was too busy monitoring 2 kids in a sea of humanity and cant recall details but it was tasty.
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