Rovers2000

I agree with the point in theory (and put it into practice in areas, like beef/produce/etc, when I can). However, for someone like myself who is a wine neophyte in every sense of the word, these sites (and more importantly the recommendations from people on this site) offer someone who has a vague sense of what they like to branch out and explore based on a recommendation...often at a price that is much reduced from what they would get at the vineyard or even the wine store up the street. I'd love to be at the point eventually where I can look at wine the way some of the more experienced folks on the site do...until then, I'm going to have to keep trying new things as I further narrow down what it is that I truly "like" while not destroying my budget

I would imagine it's b/c you're in the very small minority of folks that wouldn't get bent out of shape if you were told 45 minutes for a wait and it ended up being 90. While personally I wouldn't care, I can see how the majority of folks who visit would see it as a "promise" that their wait would only be a certain amount of time.

I like Eventide even more (if that's possible) after this comment

Anchor Bar is about a 30 minute ride from the Falls. For something closer, if you want good pizza try Vincenzo's (in shape/style it reminds me of a much better tasting Ledo's) which is in Lewiston (a few miles down the road from the Falls). Also, DiCamillo's is a bakery (I ate at the Lewiston one, but I believe there is one right in Niagara Falls) that is worth stopping in. Their "pizza bread" and pizza are excellent.

Sorry for not being clear, I have a friend who works at the National Park Service and they were one of the "calls" I'd made to double check. They basically told me what you mentioned that beer and wine are fine but hard liquor is a no go. I'm going to keep searching around just b/c I don't want to run afoul of the Park Service.

In this vein, as some mentioned the fall picnic as being somewhat "dry", I am planning on donating a keg (a quarter or half barrel, depending on how many people are going to be in) of beer. At the moment I'm thinking Bell's Oberon would be a good choice and I believe there are a few places in the area where getting one wouldn't be an issue.. I've checked the VA state park FAQ's and made a few calls and I believe there is no issue doing this at the site but if someone is aware of a rule that I may have missed that forbids it please let me know so I can begin to think of something else to contribute . Also, if anyone REALLY disagrees with the choice of Bell's Oberon, shoot me a PM b/c I'm open to suggestions.

Pan seared salmon (from BlackSalt) with lemon and olive oil. Grilled (well...since I live in a condo, grilled on my cast iron grill pan) asparagus and ramps(from the Dupont Farmers Market) tossed in olive oil and sea salt.

Steamers, picked up this morning from BlackSalt with melted butter (with garlic). An excellent weekend lunch.

Omelet with sun-dried tomatoes and goat cheese. Lots of black coffee to wake me up enough to get out to the golf course

Joe, Thank you for positing this. And the others (I really enjoyed the Simi you mentioned previously)

They actually do accept reservations in the "new" Courthouse space.

For your effort and insight, Thank you. Happy Anniversary.

When I was there last time we had a lobster tail, 3 cannolis, and another sweet or two that have escaped me and I think the order was under 12 bucks. I actually laughed when I paid and left a nice tip in the jar just b/c I'm so used to seeing any decent baked good priced above $3.

Did anyone catch this week's episode of No Reservations? Apparently it's about "techniques" and he brings some guest chefs (Pepin, Conant, Tourondel, Pasternak, and Keller) to demonstrate. I have it sitting on the DVR but it seems like an interesting watch.

I'm in.

Stopped by after an impromptu Easter meal at 2 Amys. While I'm not really on board with this whole "cupcake craze", I thought the Carrot Cake cupcake with Cream Cheese frosting was well done. The cake was quite moist with finely grated carrot and diced apples standing out in each bite. The frosting actually had a nice tart cream cheese taste to it, as opposed to being cloyingly sweet as I find cream cheese frosting to be sometimes. The girlfriend had an ice cream sandwich that was, in a word, gigantic. This easily could be split between two people...the bite I had was good, but unremarkable.

I think the limit is quite fair. My assumption is you're still selling these out every day limit or not, in this way, you allow for broader exposure of your wares to a larger sample of your customer base. It makes sound business sense. I do agree that something in the vein of "no exceptions" should be noted on the sign. At the end of the day, its there so you don't have to run out and deal with every selfish customer that wants to cause an issue for you or your employees.

Here is some info on ESPN's plan. I don't know any specific bars that are planning on installing the (pretty expensive) 3D TV's...however, since ESPN really seems to be pushing this, I agree with dcs in that ESPN Zone would be a logical place to be piloting this technology.

Last night had dinner with the +1 at Birch and Barley prior to checking out the Terra Cotta Warriors exhibit. Since the reservation was for 5:30 we had to wait a bit as I assumed they were wrapping up their staff meeting which was fine. Upon being seated our very gracious waiter (who I can't for the life of me remember his name...I am notoriously bad with names) walked us through the new additions to the menu and draft list. We started with a half order of the risotto (with shrimp and andouille) and the crispy duck egg salad. The portion of the risotto was a really large size for a half portion and I can't imagine how large the "full" size portion is, non-the less, it was delicious and in my mind a definite improvement over the beet and goat cheese risotto that I had previously. The crispy duck egg was perfectly done, spilling out its lovely yellow yolk when cut in half, providing great contrast to the vinegary dressing covering the greens. She started out with the Gruut (sp?) a very light Allagash like beer while I jumped in with the Troegs Nugget Nectar on cask (delicious, and a great comparison to the bottles I have in my fridge). For mains the +1 had the brat burger and was thrilled with both the burger and the accompanying crisp fries. I had the braised pork cheeks over grits which I was very pleased with. However, the highlight of the meal came when Greg stopped by as I had wondered if they still had any of the Rye ale that Don had mentioned above. While they were sadly out of that, he came back with 3 4oz pours of the various single hopped Mikkelers that were on draft. Walking me through the differences and listening to how I thought they tasted, it was clear Greg is deserving of all the accolades he has been receiving of late. Jen had a lager from a tiny brewery in an 800 person town in Germany (re-read that...I'm pretty sure absent heading to Germany, the chances I ever taste that beer again are minuscule. Just another reason why we're lucky to have this place). Even though we were filled to bursting at this point we marched on with the desert sampler. They do an incredible job with their deserts and I would strongly urge that when you go, ignore the pleas of your stomach to stop and order them. While I probably would've been fine with coffee, I couldn't resist pairing the Sierra Nevada Fritz and Ken's with desert and I was not disappointed. All in all it was a great meal at Birch & Barley. I am really looking forward to diving into their brunch in the near future.

This is at Sur La Table...(unless I've gone blind and didn't see it in Daniels post). Don't judge me for having an urge to go...

Maybe the fact that they are delicious and serve as a perfect bar food to sop up whatever booze you're drinking

Admittedly, I'm still a novice in comparison to many of the frequent posters on here...but I've actually been pretty excited reading Reinhart's books (Bread Bakers Apprentice, American Pie, and Artisian Breads Everyday). As someone who hadn't baked bread before I found it engaging and it's gotten me interested enough to try my hand (I first picked them up just before the Feb. snow) with surprisingly good results thus far. That said, based on your French Laundry comment you're probably looking for something different...just thought I'd throw my 2 cents out.

Heading to Pittsburgh this weekend and looking to get a gift certificate at one of the nicer restaurants for an old coach and his wife. Any recommendations? My culinary scope when it comes to Pittsburgh (developed in college at Pitt) tends to lean towards Church Brew Works, Tessaros, and Primanti's with the only "fine" dining establishments I've spent much time in being the Georgetown Inn (more for the view than the food) and the Grand Concourse (haven't been in quite awhile). Any input would be much appreciated.

I'm in.

Ate at the P St. location last night for the first time. As many have mentioned, the beer selection was interesting and I enjoyed the two I had: Ommegang Abbey Dubble (bottle-$6) and a Canadian Dark Belgian from the draft list that I can't remember the name of (I believe it was $7). While the beers were good, I was decidedly less impressed with the pizza. Don't get me wrong, it isn't bad...but to me it was just meh. I wouldn't head here over 2 Amy's just for the pies and I've been spoiled enough by the beer list at Churchkey that if I really wanted to explore a wide variety of beers (as opposed to a few solid options to go with my pizza), I'd head there. I'll echo some of the sentiments above that the crust was a bit on the flavorless side and on an 8 inch Atomica that was lacking any of the heat I had assumed would be fairly dominant in the pie, the crust to topping ratio was decidedly in favor of the crust. The crust had nice crunch but there just wasn't much flavor going on. I'd probably stop back in just to see what was new on draft if I'm in the area, but I won't run back here for the pizza...