cjsadler

Business dinners seem to be what this scam is made for. I've seen some ridiculous tabs from a round of after-dinner drinks. If they aren't paying for it, people go wild. Obnoxious guys I used to work with when I was a consultant bragged about the most expensive drinks they'd ever ordered.

I'll be out there for a bachelor party in Oct. Anyone been to Simon Kitchen (in the Hard Rock, which makes me leery)? After I saw Kerry Simon with M. Bittman on his PBS show, I'm curious about this place.

I think he's still going to write columns for the Post, or at least planned to. He told me it was just the chats that were stopping due to budget reasons.

Will be there this weekend. Any recommendations? I'm a BBQ fiend, so that's top priority. LC's seems to be the best right now from what I've read (the legendary Arthur Bryant's sounds like it's living on reputation these days). As for other eats, we're thinking of heading to 40 Sardines.

Some shrimp and grits.

I'll second Toast. I've been there a couple times and really enjoyed it. Also, two places in Wrigleyville, Orange (3231 N Clark St) and Southport Grocery (3552 N Southport) are very good. Thought Ann Sather's (a local chain which alot of people recommend) was disappointing. Chicago's a great brunch town, though.

I was at someone's house a couple of years ago and some hot chocolate mix was pulled from the cupboard that had a tie-in with the Lake Placid Olympics on the back of the box.

Strange request, but I had an incredibly delicious octopus salad at Pesce that I'd like to recreate. Anyone know a place that carries fresh octopus? I mean full size octopus (the salad had it very thinly sliced), not baby (which I've seen at Black Salt once or twice). I've seen it frozen a couple places, but am a bit concerned about how old it is.

I have to semi-dissent here too. I've been quite a Chef Geoff's basher in the past, and certainly know the complaints everyone has, but one night last summer, I went with some friends who like to go to the N. Mexico location. Expecting a lame meal, I was instead served the best pork chop I've ever had in a restaurant, over some great cheese grits (everything else was quite good too). A strange anomaly? The presence of Geoff? Who knows? Wildly inconsistent for sure. I also had an incredible tea smoked pork tenderloin with blueberry bbq sauce at the downtown location a couple years ago-- this was the work of Johnny Monis when he was there.

The legendary tapas bar Cal Pep in Barcelona is not to be missed. Might be tough to get a seat, but once you do, just let them start serving you whatever they want. One of the best meals I've ever had. Also in Barcelona, stop at the pastry shop Escriba on Las Ramblas.

I was at the grill the day Frommer's was there doing a photo shoot for this story. Did they include any of the pics?

Anyone ever been to Franklin's (Hyattsville, MD), DC's "stealth" brewpub (this place is off the radar of even the biggest beer enthusiasts around here). Apparently they do some great cask ales.

They should have brought Kliman on board-- that really would have been interesting. Edit: Nevermind, the new editor came on in Jan. I thought this week was especially lame, though.

I like this too, especially the current 2003. Very drinkable and quite cheap at Corridor: $6.99 (same price for the White and Pink too). Came in third place in reds in this NY Times feature last week Had some BD Le Cigare Volant not too long ago, which I really enjoyed.

Yes, there's alot of good garlic grown locally. There's a woman (from Solitude Farm) who sells garlic at the Dupont Market (she's the one who sells yarn too). She usually has at least 8 varieties (I never seem to remember their odd names, though-- seems like there's dozens of different ones). I've gotten some incredible tasting garlic from her-- a world of difference from the stuff you get at the store. She should be selling garlic pretty soon, as I think it's the start of the season here now. I get local garlic from another supplier as well. Not sure how he feels about me divulging his info here, though.

It's that the secret DonRockwell.com hand signal and theme song have been finalized? (this will indeed send ripples throughout the Washington DC food world)

They stopped the Post chat because of budget issues.

Who remembers the bisected scallops with curry, chorizo, and haricot verts at Nectar? That was a great scallop dish.

Cheesetique is carrying duck breasts now. I believe their $10 a pound and are from d'Artanagan, but I'm not positive.

Joe's use of superlatives is one thing (among others) that seems to raise people's hackles, but he's not saying you have to agree with him (in fact, he seems to relish the debate). I definitely appreciate his passion for food and respect his opinions (he seems to have an incredible wealth of dining experience to back them up), but it was that risotto that made me realize my tastes are different than his. I made it once a couple years ago and thought it was completely inedible. For roughly 2 cups of rice, you're adding 2 sticks of butter + about a pound and a half of cheese (not to mention 1/4 cup olive oil). I guess it's heaven for some...

Lolita's a great choice for Sundays (when it seems like everything's closed). Better than any Mexican in DC.

I thought I'd retry the cupcakes (had them a couple times in the past and didn't much care for them) as I was down that way during the U Street "Dog Days" thing last week and the cupcakes were half price (apparently regular price is now $3... jeez). It was pretty dry and the buttercream is about 99.99% butter. Took one bite and threw it in the trash.

That violates minimum wage laws.

Here. First issue is up. Michael's column is on rosés.

I'm wondering whether restaurants ever let people without any experience "stage" for a few nights a week. A chef I know told me that she would gladly do this if she could (I told her I'd come in for free and peel potatoes or whatever else she was comfortable with letting me handle), but due to regulations and insurance risks it wouldn't be possible unless she brought me on as a paid employee (something she understandably wasn't willing to do).