Toogs

Ate here tonight, and it appears to be the same delicious food from BBQ House. Same guy cooking too; I don't know if that is the pitmaster.

One new addition is a brand new deck in the back that basically doubles the available seating. I'd love to say the view was better than your typical bucolic Laurel setting, but on a beautiful night it was a nice place to eat. Add a couple of bottles of beer and this would be off the chain.

Also it appears my old expired BBQ House groupons were converted to this establishment automatically, but my friend expensed it so I didn't find out!

As the aforementioned newly old guy from Choirgirl's review, I have little to add, other than

I'm still full. Also possibly still drunk. WTF Chartreuse?!

Our waiter was a riot (compliment)

We ordered all of the fattest things on the menu so that's why it was that way. Plenty of green things we didn't order.

Nice oyster selection

Restaurant time is generally not perceived fairly in real time, I think we waited more like 10 minutes before she went and found someone. I'm sure it was a situation in which one person thought the other had us, and vice versa. It happens.

Pizzas were awesome, and particularly well received by the pizza snob in our group.

Although amazing for a big group and really exploring the whole menu, I look forward to returning with 2 or 4 and really getting into a dish or 2.

And I thought southern caviar was that delicious black eyed pea salad at some BBQ joints

pimiento cheese can only be for nostalgia. I've tried several and it is what it is. I'm going to go eat some scrapple now.

When is this published? One page on the site says bi-monthly, another says quarterly.

Dang, I am going to miss dead guy and morimoto pilsner. This aggression will not stand.

Congrats to Zora. I just subscribed--had not heard of this before this announcement.

The pork was cooked in lard before the stewing when I tried it. Seemed like a birlliant idea at first bite, but soon became too much. Never tried it again. Love their hurraches.

Surprised to hear that with the amount of pork fat I just ate at your place

I thought of this, but I don't know how it (or anything else, for that matter) stands up to heat.

cheesecloth would work, same as herbs when making stock. When I was a kid we liked the "try not to break a tooth on the bone" game though.

My problem (it's not a big problem) with the whole "locapour" movement is that once a wine is fermented, bottled, etc., it becomes not that much more important than an Epoisses in terms of consuming it 50 miles from home.

A ripe, organic peach? Yes.

That said, I once had dinner at a mega-starred restaurant in Haute-Savoie. My server, at the end of the meal, asked me about my cheese preferences (while standing in front of a cheese cart the size of a piano), and I said, "Well, I can get Reblochon at home in DC, so maybe I'll try some other local cheeses." He looked at me, with a slightly condescending smile, and said, "Get the Reblochon." He was right, more than I can possibly tell you.

Environment/travel costs would be a big one but I am sure someone will educate me on the efficiency of wine from Croatia traveling by llama to the sea and on a big boat for awhile and then a truck for a minute, vs me picking it up 30 miles from home.

I enjoyed the dish at Taqueria Tres Reyes. I had previously only had it at family events in New Mexico. The TTR version was a redder broth, although not particularly hot. Also the hominy was chewier than my family version, but I am not sure that's a bad thing.

This description just knocks me out. I think I agree, but I'd say it a little differently. Color: pale golden. Nose: alcohol. Taste: a bit of apricot with a bitter end. Acidic. I don't taste "fleshy" at all. I bought 2 bottles because I thought I'd love it, but I don't like it much either.

I promised to post what I wrote in my notes. Poopy is not a word I typically use but it came to mind at first whiff, so I posted it.

Nose: poopy and mineral oil and gasoline. Stank

Initial Taste: Bitter. Alcohol. Mildly floral. Hate so far

Slight improvement as it warmed up but this is not for me.

Ugh. Roundup-ready crops are so obviously illogical, from a sustainability standpoint, but the masses just shrug. Or really, they yawn.

It's actually pretty entertaining to see this unfold via the perspective of eager students.

I've never heard the term "fleshy fruitiness" in my life, and yet I know *exactly* what he means by it. You will, too.

"Fleshy" means "fuller" or "deeper and more ample."

I am fairly certain Fleshy Fruitiness still works at the Hanger Club in WV but it's been years.

Brilliant idea!

and I'm finished. What a great read. Get this book!

And it was interesting reading this while the unfathomably stupid bullshit monsanto amendment to the budget resolution went through.

I am about 80 pages in, really good stuff so far. Congratulations!

I read Chowhound and I didn't see a discussion there. Are there other prominent food discussion forums?

not food forums, I am saying people are talking about this in various parts of their lives.

I doubt anyone outside of DR is talkng about it (no discussion on Chowhound) and the only reason we're beating this dead horse is because so many members have declared Suna to be great and then have their declarations contradicted by the city's two most prominent restaurant critics. Rationalization ensues. I wouldn't project our own idiosyncrasies to the readers of Wapo in general.

Is this the only place you "discuss" food? I have seen conversations on several message boards, and among real life friends as well.

This event was a lot of fun for 20 bucks. The wings were the runaway winner among our group, a very crisp spicy bbq. I am a sucker for a deviled egg and I didn't catch what the sauce on top was, maybe cilantro or chimichurri, but they were fantastic also.

I am sure Don will answer in time but I don't think he meant nefarious so much as Tom would rather eat in 1985 than in 2013.

Sounds awesome, I am surprised Skyline was open--their fb update from 12 hours ago wasn't very promising.

Does anyone have an offhand knowledge of Tom's views of this sort of cooking? Obviously different nights are different experiences, but I have been unable to find a single thing in his review that I agree with. Kliman's is balanced and makes some decent points. Tom's just makes me think "you have the palate of a camel's ass" after every other sentence.

I was at the new one in Landover about a week or so ago. I was there midday, so I lucked out in that it was not utterly overrun. But everyone there -- staff and shoppers alike -- were in such good moods, it was so infectious. While I wished it was closer to Laurel, I am happy I have this option much closer to home than NoVa or Hunt Valley. This place, just like any other grocery store, is not perfect, but it is really, really nice. I mean, where else can you buy black truffles ($399.99 a pound!)?!

My only real complaint is that the design of the shopping complex is pretty awful. The flow of traffic is going to be pretty horrible when the whole place is finished -- the streets/lanes are pretty narrow. And I am not sure why every shopping center designer out there insists on prodding cars to the front of the lot and thus where all pedestrians are, but it's just gonna be a mell of a hess as this place will likely to be perpetually busy. It's probably best to plan trips at off peak times to avoid the crowds.

Somehow they made the entry into the Columbia store even worse.