RaisaB

That's a shame...Alfredo and I ran in similar circles in Miami. There has to be an abundance of space available in Frederick.

Is Blenheim available in our area? I have been making my own ginger beer...but Blenheim is my favorite.

I am the world's worst writer when it comes to descriptions of food (I need to take Monica Bhide's class!), but tonight we went to what we thought was Star of India formerly India City Grill in Fairfax City and apparently it has been sold again! They have retained the same chef Surendar Kumar (formerly of Connaught Place) plus added someone else who has added southern Indian food to the menu as well. Like I said I am awful at describing but I am great at eating. They have added Indian street food to the menu which I had never seen before. A puffed rice, slightly spiced cold appetizer that was unlike anything I have ever had before at an Indian restaurant. It is something I will definately have again. They also had a wrap called a Kati Roll which had chicken tikka, onions, green peppers and other assorted vegetables which made for a delicious combination. We weren't adventurous ordering so we had butter chicken, chicken vindaloo, and a vegetable korma but all were out of this world.

The shopping center where this is located is ugly as sin, but the new owner has done a wonderful job of redecorating the inside. Fairfax City does not have many restaurants which you would go twice to, much less write about. This one deserves to stay... Anyone else want to check it out and give their opinion?

Don, I wish there was a like button for your toast to Elizabeth Edwards. I was thinking the exact same thing tonight. May she rest in peace.

Hello all...need help. I am going to New York on 1/8 and need a restaurant recommendation. I wanted to go to Per Se but it is closed for winter break. I will be with my family of 5. Four of us eat everything...the 14 year old..not so much. I was thinking Del Posto but am totally out of the loop on what is going on in Gotham. Any suggestions for a special occasion? Thanks!

We ate at Galileo III last night. We had many of the same plates that have been described on here. I won't go into detail as many on here have a gift for writing that eludes me. What I will say is that Roberto is a Master in the kitchen. The food that he turned out last night was truly inspired. The respect he had for the ingredients was unworldly. As I told him last night, it was climatic! I never ate at the original Galileo, but I understand why he is venerated by so many. I do not care about his personal business, that is his and does not concern me. As long as he keeps out churning dishes like last night, he has a fan for life in me.

As a testament to the man, the restaurant was packed to capacity last night. They were still sitting tables at 11pm! Not a table was empty! Most that I spoke to were eagerly awaiting the art of the chef whom they had grown to love at the original Galileo. I do not think they were dissapointed.

As for service, it was attentive but not intrusive. Everything was timed perfectly! It ran like a restaurant that had been there for two years not two weeks.

Roberto, thank you for your gernerosity to this board. But mostly thank you for bringing your art back to this town.

What is Little Ft Cafe and what is AdMo?

Dan, how is Mediterranean spinach different from regular spinach?

Well, there you go, no more commenting about restaurants unless I have been there the requisite three times, for lunch and dinner spread over a number of weeks, oh and absolutely no comments concerning the menu I have read online, or making jokes of any kind. I will be sure to keep all of that in mind as I wouldn’t want to come across as I generally prefer my arrogance to be of a sullied nature, nothing pure about it. I will be sure to patrol the site for violations of the Raisa Rule and bring it to everyone's attention.

No you most definately can give you opinions/views after one visit... What made you think I was referring to you? And no need for you to patrol, Don does a great job without the help.

I tried them this past Friday...I can't say any of us had anything too Italian though. I had Grilled Halibut on Lentils. It was a very generous serving and the fish was cooked perfectly. Husband had Hanger Steak with mashed potatoes which came out medium rare as ordered. Kids had salad and chicken fingers? There were Italian sounding entrees, just was not in the mood for them. All in all, same as all other Great American restaurants, consistantly good quality food at fair prices with good service. BTW servers were the same as all other GAR, clean cut polite young people.

People should refrain from "reviewing" without actually trying. It comes across as pure arrogance.

Just got an email that this restaurant is opening up in DC on September 17th. Anyone been to any of their other locations, Orlando or Atlantic City? What did you think? The press release on it sounds good. I miss me some Nuevo Latino Cuban, I hope they live up to their hype.

A mix of my own: 1 1/2 parts rum 1/2 part Canton Ginger Liqueur, mashed mint leaves and lime, homemade ginger beer, squirt agave syrup, and splash of soda. I guess it is a Spicy Ginger Mojito? Regardless it's good!

I don't see the difference either, the Schezhuan (sp?) soup place in Merrifield comes to mind. They have a sauce bar where you mix your own.

Can someone direct me to my mail? I haven't seen it in months. Can't find how to get to it.

I ate here again last night and had the porcini pizza special. It was wonderful, very loaded, great charred chewy crust. But what got me was the Eggs in Hell! These were delicious, the house sauce is one of the best I have tasted.Just a reminder, this place is only two weeks old...give it at least six months and I am sure everything will go smoothly. For being such an infant, I think they are doing wonderfully.

We made it to Orso tonight and between 5 of us had the following: Bruschetta, Warm Herbed Olives, Potato Crocche, and Mixed Grill as appetizers. For pizza we had Tri Colore, Diavolo, Crudo, Cotto e Funghi, and the Filleto with extra blue cheese. The crusts were very nicely charred; no sogginess in the middle. The best surprise was the generosity of the toppings! I feel 2 Amy's always skimped on this part. I hope Orso continues this pattern. Oh, the quality of the toppings was superior also! I never thought I would feel about pepperoni the way I felt tonight...

The service was efficient but a bit young and inexperienced... I am sure with some coaching it will improve.

I am so excited that this is 15 minutes from my house! I hated trekking into DC solely for pizza! I know we will be back again and again.

StephenB was one of the first DR members I met. He was always complimentary and had a story to tell! Rest in Peace Stephen, I hope they have great Burgundy where you are at!

There is a Brazilian market in Old Town Manassas. http://www.thefoodloversmarket.com/ There is also a Portuguese Club/Community Center there which has many Brazilians. On Sundays the men cook and it is open to the public. Google it as it has been years since I have been, but it may be what you are looking for, And if I am not mistaken the market may have it's own little cafe also. Call them.

I'm curious about this article but I'm too lazy to get a free copy myself. If anyone feels like copying and pasting it and e-mail it to me at ericandblueboy@gmail.com, I'd really appreciate it.

The link for the free trial up at the top there takes less time to fill out than your post did.... It is a great article. Stalkers...that is what we all are...

Note to self...must keep up with DR.Com boards.... I have been to Cville and in THAT shopping center a couple of times in the past few months! What an idiot I am! We have a college visit scheduled for two weeks from now to UVA...but I think I may have to go sooner. I am thrilled...my husband thinks I am a stalker.

I recently purchase a barcode scanner and a small label-printer. I can now scan most bottles in and out of the Cellartracker site with ease. If the bottle has a barcode, chances are it will just work and pull up the correct wine in the huge cellartracker database. If not, you do need to input it manually (most wines are in the database, a simple search makes the work pretty easy.

Further, I can now print labels for the back of my wine bottles so, for those bottles that I do not have a barcode on, I can scan those in and out, too. Very cool!

IT's funny how these threads jump up after years! I have most bottles imputed on Cellar Tracker, what barcode system are you using?

U R Phuck'd

The problem is very real and still remains. There's even a term for it now: premox (a portmanteau of "premature" and "oxidation").

(P.S. This was possibly the first article ever written about the subject in a mainstream U.S. publication. Give Todd Kliman credit for taking a gamble with this - I really, really wanted to write the piece, but it wasn't your typical Washingtonian fare.)

Damn...How could I not have read that article?! I am sure I did... I have about 10 bottles that fall under that category including a couple of Latour Corton-Charlemagnes. I hope it bypassed my bottles...I will let you know.

I just transferred over a few hundred bottles from a built in cellar to a freestanding cellar. As I catalogued (Finally!) I think I may have kept some wines too long. Are there any set guidelines? Example, today I was looking for a White Burgundy and found I had a 1998 William Fevre Chablis, Premier Cru in there! Is this wine destined for vinegar? Help!

For those in N.VA. The Organic Butcher of McLean has an very good selection of Jamie's charcuterie for sale.

I feel like I am in the Twilight Zone...I was there today also. Do you know of anyone who may have a bigger selection? I noticed Tim wrote an article about this on Thursday also.

Georgetown University's student take. Kind of amusing.

Someone should hire the author upon graduation, the article was great!

Johnny Monis would never do something so crude; you're thinking of Jaleo's bacon-wrapped dates, or perhaps Komi's speck-wrapped white tuna.

No, I am thinking correctly as I don't remember prosciutto on them. Thanks Don, I thought I was losing my mind since I remember things like that very well.