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cjsadler

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Everything posted by cjsadler

  1. cjsadler
    My pet peeve too. I'd say the only times I've had problems or bad service when dining solo were when sitting at a bar area table. But I find it to be a bad area for dining at many places, even if you aren't solo: whoever is supposed to be serving you ignores these tables (often it's the bartender, who is too busy to get over there), drunks and douchebags milling about, tables are too small if you're having a full meal, tables jammed too close (Proof comes to mind for those last two), etc...
  2. cjsadler
    Virginia Market (at 18th and Florida) has a great selection (and you can hit d'Vinos across the street too).
  3. cjsadler
    The pretzel bread with beer butter is fantastic (a $3 charge). You *must* order this. I could have eaten an entire loaf myself. Good beer list and good service, but the food went downhill from there: a pot pie very heavy on parsnips and gluey white sauce, a fairly bland pork rack dish, mediocre flatbreads (slightly better than the ones at, say Birch & Barley, though). This was a couple of weeks ago, not too long after they opened, so they might have still been getting their act together.
  4. cjsadler
    By coincidence, I've used Ivan too (a friend recommended him to me about a year or so ago). I agree with everything Leigh says. Ivan made some difficult fixes to my floorboards for a very reasonable price. I've also seen the excellent work he's done at my friend's place. A very professional guy. Chris Sadler
  5. cjsadler
    Yep, it actually is 11. Maybe not something to eat every night, but the unlikely combination of butter and soy sauce really is a revelation. I believe I only used about a stick, though, which seemed to be enough.
  6. cjsadler
    Try the Black Pepper Tofu-- it's excellent.
  7. cjsadler
    Also out of town, otherwise I'd be there.
  8. cjsadler
    I'm in.
  9. cjsadler
    I know this is two years old and was off-topic to begin with, but I recently found out the answer to this from that ice cream article in the Post last week. Cherry pits are where most almond extract comes from (I had no idea). Smashed some pits open for steeping in the recipe for the sour cherry ice cream base and yeah, there you go, smells like almond extract. I imagine some of the extract gets out during cooking in a clafouti. Back on topic: the homemade cottage cheese with beets dish at Buck's might not sound like much, but is very good.
  10. cjsadler
    I'm guessing the problem is with how much of a "competitive business" the messed up three-tier alcohol distribution system actually is. I'm not up on the laws and the way things work (I'd be interested in hearing more from someone more knowledgeable), but know that wholesalers do quite a bit of lobbying to keep the current status quo in place (and thus other forms of competition out).
  11. cjsadler
    I agree. I thought Optimal Wit was outstanding, and I don't even like Witbiers all that much!
  12. cjsadler
    CI does get pretty aggressive with their marketing (I find it annoying at times). However, the Garagiste guy does seem legit-- I've heard good things about him before. Maybe Jake knows more.
  13. cjsadler
    A while back, I tried making my own Shake Shack grind (see article here) and it was a seriously beefy burger. So I was pretty surprised when I tried SS here the other day-- not much beef flavor (somewhat bland, I thought). Did they purposely make the mix milder for DC? Anyone here had SS in both NYC and DC?
  14. cjsadler
    So does this mean the Passenger has moved to a "service charge included" system?
  15. cjsadler
    Or Peter Pastan's nomination for Obelisk this year... shouldn't he have won 20 years ago? Why decide to nominate him this year in particular?* The Beard Awards always seem random. *For the record, I like Obelisk a lot and think it's too far under the radar here.
  16. cjsadler
    I'm guessing Againn is still a total mob scene on a Friday night. As thetrain mentioned, you'll likely be waiting a very long time for a table at Paradiso on a Friday. I thought some of the dishes at the revamped Ardeo/Bardeo were quite good (I'd never been to the "old" Ardeo/Bardeo). It's worth checking out, you can probably get a rez, and the tables towards the back would likely give you enough quiet to catch up with your friend (was there on a weekday, though, so it was not very crowded/noisy).
  17. cjsadler
    I'm in.
  18. cjsadler
    Great event! (except for the weather) Firefly won with a fennel sausage topped with bacon chili. I voted for Liberty Tavern's short-rib half-smoke. Red Apron had a pretty interesting stack of three different sausages on a toothpick (one of the sausages was pickled). My other favorites came from PS7 and the Source.
  19. cjsadler
    Some interesting news.
  20. cjsadler
    Picked up a six-pack of cans of the "Public" Pale Ale at a local liquor store last night. Guy at the counter said it just came in and has been selling like crazy. Haven't tried it yet. Price was $11.
  21. cjsadler
    Michel Richard has a recipe for miso stock that he uses in his French Onion soup (in "Happy in the Kitchen"). It works well. I don't see the recipe online and I forget exactly what else is in it, but maybe just add some white miso in with the water for some extra backbone.
  22. cjsadler
    That odd slideshow of Fabio T. on the phone is cracking me up.
  23. cjsadler
    The extensive bulk/"cooking" section is pretty cool. Had some things you rarely see, like tarbais beans. Some photos in the slideshow here.
  24. cjsadler
    The Bethesda location is supposed to reopen for classes in April. The last time I walked by that didn't seem likely to me, but that's the latest I've heard.
  25. cjsadler
    This place was around for quite a while. Does anyone know when they opened? I remember going there with my mother when I was a kid, but didn't know it was still there until I went to Trummer's recently.
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