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About JBag57

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  1. You don't say what style of sandwiches you used to get at Taylor Gourmet, and if the Nats don't advance, this will be useless information, but inside Nats Park, at the Caviar storefront (next to Haute Dogs in the free-standing building in left field), Grazie, Grazie! has been operating there lately (at least the last week of the season and the three playoff games). This is the operation started by one of the founders of Taylor Gourmet, whose name escapes me. The offerings are limited to a Chicken Parm sub and the "8 + 1", an Italian cold cut sub that seems to be the same as the "9th Street" (8 + 1 = 9) on the Taylor menu. Risotto balls with marinara are also available, and maybe one or two other small things. The 8+1 is $11, a bargain for ballpark prices, and tasted exactly like I remember the 9th Street tasting. Both times I ate there, the lines were considerably shorter than most other concession lines. Here's hoping I get to buy another one at the park next week! (Maybe this is a better fit for the Eating at Nationals Park thread, so please move if desired) P.S., I think I saw that a Grazie, Grazie! had opened at the Wharf, as well.
  2. Subscribed, and looking forward to next Thursday's episode!
  3. Even more strange is that one of the syrups (raspberry being the other) traditionally used is fairly bright green in color, and is referred to as "Woodruff", which is some sort of herbaceous plant. I am not sure I have seen anyone trying to replicate that (unless maybe with hibiscus?) in the Berliner Weisses and Goses currently on the market. ETA-In the "good old days" when Greg Engert had his attention more focused on Rustico, and actually tended bar there, they usually had a Berliner Weisse on tap, and he had the requisite raspberry and woodruff syrups on hand to serve with it.
  4. I haven't been, but DC Steakholders, from what I read in some story a while ago, is a food truck setting up a retail location (cheesesteaks) and keeping the frozen custard equipment running to serve FDB custard products.
  5. A new location of this place is supposed to open at the Wiehle Avenue Metro Station in either late 2019 or early 2020. Same with Matchbox. Pupatella is to take over an existing Pizza Hut within a couple hundred yards of that Metro station, I think late Fall or by the end of the year. Things are taking a turn for the better in that area on the food front.
  6. Yeah, I don't get it. I never noticed a drop off in quality, but definitely noticed a drop off in size of crowd when I would go in. It seemed like the initial crowds of late-20s to mid-30s dwellers of nearby apartments gradually gave way to more families occupying the booths, with the bar crowd being almost non-existent. I didn't go frequently (maybe 4-5 times a year), but will miss it. Where I want to go next is where several people commenting on the linked article go, those who posted statements along the lines of "not impressed."
  7. SeaQuench Ale, by one of Don's "favorite" breweries, Dogfish Head, is a great, refreshing, summer sour (lime, lemon), and is only available in cans (IIRC). It is also very affordable, in the realm of sours, being priced like a "normal" 6-pack of craft beer. (Sours can get to be almost prohibitively expensive.) Any sours by Veil, Vasen (which just started canning and distributing to Northern Virginia), or Commonwealth, is likely to be good to very good. Three Notch'd also cans a passionfruit gose that is pretty darned good. Aside from Dogfish Head, the other breweries are Virginia-based. Old Pro gose by Union Craft of Baltimore is a great example of an unfruited gose, with just the tartness and a bit of saltiness, also in cans and generally available at craft brew shops locally. At the higher end (price-wise), The Bruery out of California is turning out some really good sours, but around here they will mostly be in large-format (750 mL) bottles. They are fairly widely available, but they also have their own shop with a huge selection in the Union Market area, quite close to St. Anselm (closed Sundays at present). ETA: minor nit to pick, it is the "Department of Beer and Wine" (not "wine and beer") over there in Potomac Yards, with the appropriate (IMHO) ordering of their liquid offerings.
  8. Forgive me if I am missing something, it is late in the day for me, and most brain cells have been used to capacity. I do not see how/where batting average is accounted for twice in OPS, in that, as you say, batting average is "included as a component" in both figures. Neither includes batting average, per se, in determining the value. Batting average could be said to possibly have a correlation to OBP and SP, in the sense that, the higher the batting average, the higher the "starting point" for each may be. But, for example, OBP is not batting average plus something else, it is number of times reaching safely over the total number of at bats. Batting average uses neither of these. As to your point about OBP, I doubt that any team's data analysis group these days uses that and that alone as "the ultimate offensive statistic", and instead each have slightly differing views as to what stats are viewed as most important. It wouldn't surprise me, either, if one of those 30 teams is using something akin to your proposed "ultimate offensive statistic" either instead of, or in addition to OPS in valuing offensive output of players.
  9. The North End of Alexandria has Rustico, and, slightly further away, Bastille. Myself, and a couple of people I know, refer to Rustico as the "cell phone waiting lot" for DCA. (my son flies into DCA on a semi-regular basis in the evening hours) It is a stone's throw away from the GW Parkway on Slaters Lane, and, at that time of day, you are less than 10 minutes away from the airport exit off of the GWP.
  10. Last-minute Hail Mary here, but does anyone have any recs for West Palm Beach, near Ball Park of the Palm Beaches? Casual preferred.
  11. Not sure they are at Nats Park any longer, or maybe they moved from their original location, or I am going senile. I think they were a one-and-done (season) at the park. I once got something like a banh mi dog, and although the bun and toppings were excellent, the dog itself was rubbery. Possibly due to constraints of cooking at a concession stand.
  12. I remember seeing something about this in a Reston afternoon update email: "Wooboi Chicken To Bring 'Nashville Hot Chicken' to Herndon" by Catherine Douglas Moran on restonnow.com I think this may be the same industrial park (or very close by) where Enyate Ethiopian Restaurant, and Aslin Beer, are located.
  13. A couple of "beer" places in Brussels that I did not see mentioned above: Le Poechenellekelder (The Puppet Cellar) - a quick whiz away from Mannequin Pis - really chill beer bar, pretty decent selection of various Belgian styles. They have a food menu, but we only drank here one midafternoon. Nuetnigenough (Never, ever, enough?) - a favorite of none other than Greg Engert, local beer guy extraordinaire. Hearty Belgian fare, great beer selection! Mix of locals and tourists. A little small and cramped, and they do not take reservations. We waited 30 minutes for a table (party of 5), but had a beer at the back bar while waiting (with the guy who pours at Cantillon Brewery and his pals), and then a great time once seated.
  14. If the Sterling location can do a beer list like the Arlington one usually has, I can see myself going there nearly every weekend for "dinner".
  15. https://www.restonnow.com/2019/01/18/plans-for-jinya-looking-more-uncertain-for-reston-town-center/?mc_cid=21bb8399b9&mc_eid=e45eb70003
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