DaRiv18

I think you're right, which makes it even worse. I can see a guy eating the 2nd half of another guy's sandwich (presumably cut into halves), and was willing to give him the benefit of the doubt. A guy eating another guy's half-eaten salad is just wrong.

Can we not at least agree here, that the main crime is putting both a prime rib, and also a tuna salad sandwich, on the same menu? Who does that?? (Seriously, there must be only one or two restaurants that do this.)

I agree. Adding to that, it's clear this is a running joke with the chatter's friends. Odds are someone made a comment as soon as the chatter ordered the 24oz prime rib. Sounds like the guy can't stand up to his own friends, and instead vents thru Tom's chat. It's clear to me the server only continued whatever the chatter and/or his friends started. I thought the post was a gag once he then asked for the guys leftover tuna salad. Seriously? After prime rib and sides? Kinda gross. Also, at my table, we'd be splitting the tab equally. Ordering prime rib when others are ordering sandwiches would be gaming my system, then asking for someone's leftovers would be over the top. I'll give the chatter the benefit of the doubt when it comes to the tab, but boy, what a red flag.

PS7 would be acceptably fancy for her, and would be my leading "intro to fine dining" for a young adult in the PQ. Jaleo, Zaytinya would be more casual with signature foods. Matchbox would be a nice fallback position (I don't think it would be super loud early before a Mystics game). I've ignored the well-known chains nearby, I'm sure you're familiar with them.

Just so happens I ordered the Vitamix "Create Recipes" DVD and cookbook about 2 hours ago. I feel it was overpriced at $50, but so far I have a very poor touch using my Vitamix. Hummus and salsa are about the only things I do well, besides soups. Hemingway Daiquiris need some refining. Sorbets fail miserably. The recipes and youtubes I've seen are all not very helpful.

Not much to add here, except last night was my favorite DC al fresca dining experience ever. Very relaxed (we were 3 of 6 people on the patio, which seats about 50), gorgeous Tuesday night, in a peaceful part of the city. I agree with Pat and dcandohio's accounts of the onglet. Going forward, this place will be our first choice for outside dining (unless one of youse guys convince me otherwise!).

I am a big fan of the tartare there. Thematically, I find Central to usually be over-the-top, occasionally a bit too busy, very fun presentations, and rarely subtle. Excellent comfort food, in my opinion.

Ooops! I'm mortified -- maybe this is what it feels like when two ladies wear the same dress to a cocktail party. So much for matching threads. I embarrassed to say that I tried to find an existing thread of PVC in the Dining Guide beforehand.

I've always wanted to try this Ghanaian place, which may be on the outskirts of the Verizon Center (although you may be forced out this way if you're looking for street parking). I posted about the Hot Potato Cafe for lunch, solid place. Groady to the max.

I enjoy this little lunchspot during the times I'm in the PQ, and am a bit sad that it isn't open for dinner. Colleagues invariably ask for the Spinach and Artichoke MIx when I offer to bring back lunch. I usually opt for the Carribean Chicken or the Vegetarian potato. The roasted potato itself is a simple yet effective base. I wish I could provide the precise species of this spud, but just know it has a thin skin and a flaky flesh. From there, there are probably 25 toppings that are available, plus five or so hot sauces. I can't comment on the salads or sandwiches that they offer, nor have I ever tried their beef patties on the Specials board. Brownies are sold by the ounce (a great idea), and their selection of bottled beverages are broad. The cafe is tiny, and probably only seats about 10, but I kinda like it. Anyone else been?

It was called Skye Lounge. Apparently it closed, and was pretty cheesy in its waning moments. A couple years ago, I had a decent, docile time on their outdoor patio at the Happy Hour. Not saying I'd seek it out, but just trying to brainstorm for porcupine. Really, I'd try either the Tabard Inn or perhaps the W (although I've been getting bounced at the door lately and have lost faith) if I had been in that area. Obviously a hike either way. I will say that Karma had the best espresso cups I've ever seen. The Fondazione Pistoletto edition, I believe, of illy's art collection. Too bad the actual espresso didn't live up to the same standards.

There is a bar that used to be called Karma (can't recall new name) on I and either 19th or 20th. Gets alot of World Bankers, has an outdoor patio.

what time are we talking about here?

Next time say hi. I stopped by to squeeze in a Rickey . . . air conditioning in a glass, as I hear.

With 26 Rickeys (and 21 establishments) participating, this contest has really taken off. I've tried 9 so far and have really been encouraged by this year's submissions. In the past two years, there have been some wonderful submissions, all excellent drinks on their own, but some who really stray far from the original formula of gin/whiskey, lime, ice and soda. This year, the (limited) submissions that I've tried have a tighter nexus to the Rickey's core qualities. So, these are truly riffs, rather than total re-writes, of the Rickey. Hats off to those who work within these more restrictive constraints, I imagine it's much tougher. Finally, I noticed an interesting trend this year in several Rickeys. I've had three that have a salty, mineral-ry quality that is different than any other cocktails I've tried. I'm not saying these cocktails should be (or should not be) considered as front-runners (I'm not a judge of this contest nor do I have any affiliation with the DC Craft Bartender's Guild). But rather, it's really cool how these contests get these guys exploring in the same types of direction, and I feel I've benefited by tasting some new concepts.

I don't understand this part? Are you saying the chef's style is doomed from the start?

Indeed, the label says "keep in a cool place". Good call!

There is some truth to this. I have only had US sushi, so I guess my best is yet to come. But your post focuses mostly on seafood quality. I think you can also accurately evaluate sushi on the technique you observe. Also, besides seafood, you can evaluate the quality of the sushi rice (whose ingredients are generally just as good as those found in Japan) and of the tamago (eggs are basically eggs, right?). I like the relative scale criteria. I myself like to find individual sushi chefs who provide a new experience of excellence each time. Sort of like how many people approach their haircut, once they find someone who does their hair right, it's hard to go to someone else.

Well I had excellent food. A tofu sour soup, a drunken noodle with chicken, an excellent butternut squash red curry, and a sticky mango dessert. I want to put that upfront, because wow -- what a crazy experience it was to visit. To recount it truthfully may come across as a hyperbole, but what's a little playful bashing amongst friends? I showed up at 6pm. The basement restaurant's floor consists of two 4-tops and two 2-tops. Taw's helper, a tall blonde, greeted me with "Uh, didn't you call and cancel your order?" No, I did not. "Oh. Don't worry, we can get you your food in 30 minutes". Ok, why not? 67 sweaty minutes later, I was out the door. In that time I saw: other carry-out reservations come in, all waited at least an extra 20 minutes a cat walk out of the kitchen into the dining room alot of hard-core fans who BYOB and just let TAW do his thing the kitchen spend about 5 minutes trying to find the right to-go containers for my carryout after giving me my order, the tall blonde realizes that my soup isn't in the bag While putting the soup (another 5 min ordeal) in my to-go bag, Taw realizes that the tall blonde did not seal the boxes to my entrees. I did not hear the subsequent conversation clearly, but it was in the spirit of "it's very important to close things properly or else the food will spill everywhere". Good thing they forgot my soup I guess Back home, enjoyed easily the best Thai food I've ever had. I would do it again if I had a spare 3 hours. You have to be willing to eat anything though, and all of the regulars I met were very forgiving of the wait. I got to admit, I was very jealous of Taw afterwards. Who wouldn't want to spend their day making delicious food solely on your own terms? And have virtually no other accountability to your customers, as long as you meet the deliciousness standard? It totally blew my mind, and for the next two days, I spent more time in the kitchen doing non-justifiable things, like peeling broccoli and asparagus, and otherwise putting too much care in my mise en place.

A bit sweaty and in my t-shirt, I sat at the bar, intent on quick bite before heading home. Figuring it wouldn't be super huge, I ordered the ETHIOPIC SIGNATURE KITFO ($16) -- the raw beef tartare -- and an ethiopian lager ($6) (which was quite refreshing). My eyes must have popped out upon the kitfo's arrival. Conservatively, the serving was about 15 ounces of the tartare. Spicy and delicious. A couple of sinews, but wow what a value. It was served with a steamed collard green, a spicy tomato salad, and their house cottage cheese. So much food, that I unilaterally cancelled our family dinner plans and ordered the remainder of the tartar to be boxed up, and got a Veggie sampler ($18) to go. The Wife enjoyed the veggie sampler more, although it didn't seemed as generously portioned as the kitfo. Then again, what could?

Just picked some up at P&C Market, $19.99. Maybe I kept my last one in the fridge for too long, because my last description is off. These cherries in a heavy syrup (not paste) and still have a "crisp" to them, but just barely. A fun side, but I should have waited to buy until I host a fancy party.

So I was looking over the take-out menu and IDed some things we would order. I just placed this call about 10 minutes ago, and here's how it went: ME: Hi I'd like to place an order for carry-out tomorrow. TAW: Carry-out tomorrow? OK, how many people will it be? ME: For carryout? Two. TAW: Two for carryout. So what were you thinking? ME: Well, I'd like to order the #9, the Nam Tok and then I was leaning towards -- TAW: okay ME: -- leaning towards a curry, maybe the Pumpkin curry -- TAW: okay, sounds like you don't have any menu restrictions? You eat meat? Well I can do A curry, but then I'll do a noodle and then a vegetable? Would you like a Mango sticky rice for dessert? ME: uh, I guess? TAW: Ok good. What time will you pick up? ME: let's see you open at 5:00? TAW: . . . 5:30 . . . or 6:00. ME: ok 6. TAW: Okay, see you tomorrow. ME: Ok sounds good. Uh, do I have to bring anything special or do anything? TAW: What are you talking about, this is just carry-out! ME: Right. EDIT: figured it would be a good idea to know how much to pay, so I called back 45 minutes later to ask. Got the Voicemail, which says the following: Fri and Saturday: $40 price fixe menu served by candlelight Sunday: $30 price fixe vegan/veggie menu served by candlelight Mon thru Thur: Chef Choice only

Happily, I'll back off this statement. The lobster roll ($15, including fries) was a terrific sandwich which lets the lobster do most of the work in a simple mayo with celery. I had tried my first lobster roll just the other week at Bobby's Crabcakes -- I do prefer Bobby's if money was no object, but at $26 a platter, no way is it $11 better than Liberty Tree's. The scallop appetizer ($9) was really good as well, in a creamy sauce, roasted corn, onions, and sausage. I've visited two other times, and beside a tuna salad and a clam pizza, this was the first seafood I'd tried on the menu. By far I enjoyed this meal more than the others (and I didn't dislike the others), and will either try the cod next time or do the lobster again. From the bar, you can look back into the open kitchen, and see that it takes up about half the building's square footage. Granted there is a big pizza oven, but each station seemed to be fairly roomy . . . much roomier than at the dining tables. Most of these H Street restaurants have tiny kitchens in comparison. Perhaps they've removed tables from the floor since I've visited, but the big kitchen does come at the expense of a comfortable floor. There are a couple of tables that look nice, but I'll target the bar most of the time. Obviously, I understand why there are so many tables. I wish them success, and hopefully they can soon expand into an adjacent building. With the quality of the seafood I enjoyed, at the value I paid, I bet they would rock it out with little problem. Easier said than done, but in the meantime I stop by more often.

Curious how this turned out. I would have picked something not hot, but two-hour-old deli doesn't sound good either. Does Union Station even make a difference? Not sure what I would have picked up with any part of the city at my fingertips. Maybe at a grocery store for fresh fruit, or bulk snack food. Cold fried chicken is my fave traveling fare, but can't get that at a restaurant without extraordinary foresight and suction.

Maybe our family will hang out at chef tables instead of pizza places now. Everybody knows chefs are fluent in Shrieking Baby, and maybe ours can even expand their vocab.