Chris Cunningham

I should have added that they just started the operation in October..so maybe thats why

Most Every Sunday, I take the motorcycle and head out to Middleburg and beyond to enjoy the great country roads and scenery. Every Sunday, I also pass this small, family run BBQ stand in Aldie, Va, that is set up on the side of the road at the intersection of Route 15 and Route 50..also known as Gilberts Corner. There is also a vendor that sells popcorn, jellies, and kettle corn from Cactoctin Corn in Leesburg. There is also a guy selling Maine lobsters and seafood from a truck. Each time I ride out to the area is around 11 am and my buddies and I ride for most of the day and usually end up at the Red Horse Tavern for drinks and a bite after a day of riding, along with every other biker out there So Yesterday, we wrapped up a little early at around 4:30 and I decided to stop at the stand. I walked up to the tent and was very warmly greeted by every family member. I told them this was my first time and that I ride by every Sunday, but cant really carry much on my bike or that they are closed when I pass back by. As luck would have it, they were sold out of EVERYTHING except 1 rack of pork ribs that was just finishing up on the grill SOLD!!!!! As he was chopping and double wrapping my ribs for the ride home, another 3-5 people rode up and we basically out of luck. I thought about offering them to the highest bidder..but decided to keep them for my self. AM I GLAD I DID!!!!!!!!! Holy mother of BBQ...these ribs were simply AMAZING....cooked to perfection, spiced just right and a sauce that is to die for..also pretty darn spicy as well I paid $23 for the rack which was a good sized one as well. WORTH EVERY PENNY!!! They also offer chicken, pulled pork BBQ sandwich, and 3 sides- cole slaw, baked beans and potato salad. None of which I got to try, but I will bet the farm that they are good. The chicken is $13. for a half, $6. for a pork sandwich, $23 for rack of ribs and $2.50 for each side. I'm sure they sell the sauce as well, becuase if they dont..I'm going to bottle it for them!!!! They are only open Fri, Sat and Sun usually from 11-dark..or until they run out of food. The husband(whose name escapes me) starts cooking at 7 am, so the ribs wont be ready until 11 or so. They will also allow you to call and place an order that they will hold for you. A husband and wife own the business and are always present with the family working there as well. I spoke with Glynis Thomas this morning, as I felt compelled to tell her how much I enjoyed the ribs and sauce.. I have rarely been moved enough to actually call or post about certian food items...but BBQ is a very HOT topic and these ribs my friends MOVED ME enough to write about them STOP eating the local crap around here that tries to pass for BBQ and drive your butts out to Aldie for some REAL BBQ. I am enclosing their contact info as well: The PIT STOP Glynis Thomas 703-944-3611 GLYNIS@NSTARLLC.com You can call her for info and to pre order I grew up in Middleburg and I wished I still lived there right now

Ther was a great pancake house that I loved going to as a kid...it was called The 3 Chefs...and it was located in Annandale where the Fuddruckers currently is located. 3 Chefs had great pancakes and breakfast items. The always had a 6 pack syrup caddy on the table with Maple, Blueberry, Raspberry and 3 other flavors that escape me. I also miss Hot Shoppes...they had THE BEST CHicken Noodle soup...Period...God I wold kill for some of that soup now

Just read the article.....Good thing that is was the Washington-aera as opposed to the Washington-area...and that they have a place called Clyde's which is considered High End restaurants Can we get the proof reader a job in our schools???

Wanted to let everyone know that tonight is my ARTINI hosting night at Enology. The artist will be there along with her painting and the special cocktail will be offered at 20% off. My creation is Blanco tequila, with Blood Orange juice, Sparkling wine and a Kaffir lime foam with lime zest. The colors match her great work of art and tastes pretty darn good as well IMHO But please come in a decide for yourself.

I just wanted to let everyone know that I will be doing a Gin class this Sat,14th at Enology from 3:15-5 pm. The price is $52 PP, and I have about 10 seats left. We will be tasting 3 different gins,learning about its history and then you will be making the designated cocktail yourself and enjoy it with some apps. A great way to start your Sat evening. Here is the link with the sign up forms. http://www.veritasdc.com/wp-content/uploads/gin.pdf

Dean Gold goes on David Letterman to promote Restaurant Week....and how Dino will actually offer Restaurant week 24 hrs a day, 365 days a year

Exhausting, but Interesting article no doubt....but it really comes down to personal preference.. I can read a 20 page article about how beneficial Salmon is..yet we opt for a double cheesburger but bottom line is that I HATE salmon catsup vs.mustard salt vs. pepper etc..... My personal belief and opinion is that Martinis and Manhattans should be stirred, not shaken...I have no problem agitating certain people...but drinks are another story I personally do not like Martinis..well, Vodka martinis-no taste whatsoever and it especially infuriates me when they are ordered without vermouth BORING!!!!!!!!! why are so many people afraid of vermouth??? It's what MAKES A MARTINI A MARTINI FOLKS!!!! Gin, on the other hand, at least has taste and flavor, yet I do not understand why someone wants 3 oz of that spirit served straight. I love gin, but mixed with other ingredients. Again..to each his own a manhattan is a beautiful thing, but I don't want a cloudy mess of ingredients that resembles turbid water strained into a glass after shaking one. I want a well balanced mixture of bliss poured into a glass that results from stirring that cocktail. As for antidioxidants...add a few fresh berries onto the stick and drop in your martini...now at least you have some flavor and some color

Thank you ... Yes I have it at Enology and you sir get a free one on your next visit

I called it the Whispering Manhattan....Willet's Rye, Carpano Antica Formula, a secret blend of bitters and cinammon syple syrup.

Having learned from the best about posting on DR I wanted to let everyone know that we are now up and running with our new menu at Enology and I am quite pleased with the results as well as the turn out that we have had in the past 2 days since its debut. The menu is posted on our website and ranges from Sliders and frites to chicken fried veal steak and shrimp and grits. I look forward to you all coming and let me know what you think.

Dino's Deal O' The Day Don't forget about Wine Madness and Happy Hour...although there might be a disclaimer in regards to combining deals o the day Still one of the best deals in town....I NEED TO GET ME SOME LASAGNE...I'M HAVING WITHDRAWLS

Hello all and Happy New Year....I just wanted to let you all know that our new menu is almost complete and that we will be launching in officially on Thursday Jan 15. We will be doing 3 days of mock service on Sun, Mon, and Tuesday, then giving the kitchen a day off to hopefully perfect any issues and prepare itself for Thursday. Executive Chefs David Safell from our Capitol Lounge, Johnny Nielsen, Adam Manson and I have been plotting, cooking and tasting with due diligence over the last few weeks to enhance our food offerings at Enology. I will be posting our complete menu ASAP, but can tell you that we will be offering a variety of plates that includes Burger, Tuna and Duck Sliders, Steak Frites, Roasted Duck, Lobster Ravioli, Tempura Calamari, new flatbreads, new bread, seafood, and Fries with dipping sauces. I am also very happy to be offering charcuterie from Jamie Stachowski I will be offering a Charcuterie selection of the month.....this will consist of 3-4 items that are set for the month and will change accordingly and depending on what Jamie is making. The cheese selection will still be offered as however you would like to pick them. I will also be adding a few new cheeses. I have reduced the number of Flatbreads offered and have also reshaped and re-topped them. With regards to Desserts--We will still be offering those amazing Chocolates from J. Chocolatier in addition to Dolcezza's Gelato aqnd Chef Johnny will be making other offerings as well We have also joined up with Open Table and you will be able to make reservations very soon. I look forward to this new phase of our 6 month old Wine Bar and hope that you will as well. Looking forward to see you and your feedback. Chris

Sounds like the bottled hot sause with the same name is clearly the better and safer alternative

I will be taking my new girl there next week and looking sooooo forward to it.

Actually Chutzpah deli in Tysons does some decent ones...other things, not so much..sometimes good other times blechhhh

I swear to god that sometimes I want to venture into these places and try it...Dean's stories and comments sound very tasty at times...then other times I am scared to death of triple fried monkey anus in a fat back broth of frog balls sounding dishes

I thank god that I dont drink coffee...never had a cup in my life...but my other vices...well....

A friend of mine is a secret shopper and has been there 3 times in the last 2 weeks. She loves it and is very happy with every visit. I tried some leftover meatloaf and thought it was pretty tasty

Taverna Cretakou in Old Town has always been consistently good. I've been going there since I was 12, and the white washed interior takes you away from your problems of the day and makes you think your in Greece. The oustide patio is a great escape as well.

Fairlington pizza is like an old throwback. Small and family owned. They do a decent pie and I like their subs. Nothing spectacular, but fairly priced and great bread toasted properly in the oven.

Sunday school is in session Thanks....actually now it makes sense to me....but its going to be in my head for the rest of the day

Atlantis is always a safe bet for pretty decent-standard fare. While not a huge fan of their pizza, it is decent and edible.. I love their Greek salad and the Chicken Avologolomego(cannot ever spell or pronounce it) soup. I really like the Oven baked spaghetti with meatballs.

We now have a TV at the bar for all of your election day viewing pleasure. Also half-priced bottles on Tuesday as well as special Democrat and Republican cocktails

I'm sorry that you feel that we do not offer a very good value for our products....so I would like to know what you think our prices should be for the quality of wine, charcuterie and cheese that we offer. What would you like to pay for a glass of wine? What varietals do you enjoy or don't see offered on our list? Our glass pours are 5oz each, while our flights are 2 1/2 oz each -thus 7 1/2 oz for 3 different wines. I also want to remind you that we are a "Wine bar" as opposed to a "restaurant". Our focus is on wine and we offer 72 wines by the glass and over 150 other bottles. Our food offerings are not the focus, but serve as an accompanyment to our beverage program. I will be expanding our small plate selections next month to further enhance your drinking pleasure. We do offer happy hour discounts Monday- Friday on glass wines, food and drinks. Tuesday we offer 50% off over 30 bottles. It's great that you live in the neighborhood and I would love to have you in again. While I know that we cannot be everything to everybody, please stop in sometime and introduce yourself.