Rovers2000

I generally ask for mine to be cut (in addition to being "extra crispy" or "well done") when I place my order. It's never been an issue.

To my knowledge, Waffle House serves neither chicken pot pie nor meatloaf ("Mom! Meatloaf!!" ): Menu If their take on either is done up to par with their fried chicken, why not put them on the menu?

Bummer...I'm heading down to Charlottesville for this weekends UVA/Cuse lacrosse game and was thinking of working a meal in here. I'll probably still make an attempt to check it out regardless...but I suppose I should temper my expectations.

Matchbox would work well here as well (obviously the Verizon Center location). Delicious pizzas and sliders (with their heroin like onion strings) and a nice little draft list. Your off-peak timing should save you from some of the pre-Caps game crowds.

Charlie Palmer Steak has the private space for that size crowd.

The others did justice to the delicious grub that was had at Againn last night but I have to add one thing... Rachel made me the best Old Fashioned I've ever had. Bar none. Unbelievable in every way. Go there and try one if you love (or even like) bourbon cocktails. Even if the food weren't fantastic I would go back just for this drink.

Picked up a 6 pack of the Bells 9000 today...holy molasses, the first few sips were REAL sweet. I agree with the above that this stuff will age well, but at the moment its a bit too much molasses for me..

First and foremost, I'd like to thank Chef Wiss and his wife Nicole for being such gracious hosts. I am literally still full this morning after being a complete glutton at Radius last night. In terms of the food: -Fried Chickpeas dusted with cumin - these were dangerously good. The chickpeas had a crunchy coating/exterior with a nice soft interior and just the right amount of spice. I could see myself downing bowl after bowl of these during a game or sitting at the bar having a few beers. -Rutabaga Soup with Honey Crisp Apple Chutney - This was an excellent soup, and as Gennaro mentioned about, I couldn't believe it only went through a sieve twice. It really was incredibly smooth and I really liked how the apple chutney went along with it. I think this probably was the most surprising thing on the menu for me, just b/c going in I had no clue what to expect with this. -Prince Edward Island Mussels with Jersey Tomato broth and Smoked Paprika Aioli - This dish directedly contributed to my "so full I was short of breath" at the end of the meal. I could've tucked into one of the large platters of mussels all by myself and been completely content. Nicoles suggestion that we swirl the aioli into the broth really made this for me as I liked the little bit of smokiness that the paprika provided to bolster the broth itself. Had I more self control, I would've only had 2 of the croutons as opposed to the 3 (or maybe it was 4) that I ended up having. -Lamb Ravioli - These reminded me of pierogies for some reason (having a thicker dough I suppose) but I thought they were really interesting. Pairing these with a nice wine (as was suggested by one of the diners at the table) really would've been a good move, having some acidity to cut through the pasta. The light hand with the cheese really let the lamb stand out which I enjoyed and the pistu was interesting as well. -Pizzas: Winter Pizza and Carbonara Pizza - This was the first time I'd had the winter pizza and again I was really surprised at how well everything worked together. Nothing was overpowering but there were many subtle touches that made the flavor of the combined ingredients work together (the toasted pine nuts were a perfect inclusion). The carbonara pizza was interesting and I think caused the most debate at the table. The sevied egg was good, but the general concencus was that it needed more moisture (either from some more oil, some mozzerella, etc). One of my favorite points of the night was talking to Chef Wiss about his thought process around the pie and the discussion on whether or not the public as a whole would be willing to try a pizza that had a runny egg on it (or egg in a different form). -Creme Caramel with Maldon Sea Salt - This was a great end to the meal. I heard multiple people at the table say its lightness (if a creme caramel can ever be described as light) was ideal since at this point we were all so stuffed. The sea salt really took this up a couple of steps. All in all, I had a great time. I regret that I didn't get over to meet some of the folks at the other table, but I really enjoyed the conversation at our table and getting to meet a few new Rockwellians. While we all joked with Gennaro about his Radius fandom (although we all have our places), I have to say its with good reason. This is a restaurant worth throwing support behind and I know I will be back soon.

I've dug into some of Peter Reinhart's stuff (from his newer book Artisian Breads Every Day) over the last few days of being stuck in my house. I was really happy with how the pizza dough turned out. Never having tried the cold rise process, I've been impressed with its results. I have another batch of dough in the fridge now that I will probably let go for another 24 hours (it just hit its 1st day in the fridge) to see what that does to the taste.

On a(nother) snowy night, a walk up the street to Dino was the perfect way to spend some time getting out of the house (and kitchen). I had the mushroom polenta to start (the +1 had the various crostini's but they were gone before I could sneak a bite), the soft warm polenta being a great way to jump into the meal as I watched the snow begin to fall outside. As an entree I had the veal short ribs. My god, buttery and falling off the bone they were perfect. The safron mashed potatoes were a nice complement as I was greedily mopping up the sauce from the short ribs with them. The +1 had the Canneloni which, while very rich, were another great complement to the wintry weather outside. We shared a bottle of the Degani (oh, how I wish I could get my hands on Degani's Ripasso and Amarones outside of Dino...) Ripasso and then moved on to desert. The waiter recommended the wine poached pears with a heavenly ricotta mouse, drizzled with aged balsamic for desert and this was a grand slam. The pears had a perfect texture and the tartness of the wine stood up well with the soft ricotta and sharp balsamic. The +1 had the chocolate and hazelnut gelato, but I barely even noticed it as I greedily ate the pears. Once again Dino delivered...and once again I couldn't be happier to have this place in my neighborhood.

My #1 priority for this next phase of the storm is to pick up some decent beer from either Calvert Woodley or Cleveland Park Liquors (sinc eI'm on foot, I'm a bit limited to those since they're within walking distance). I ran out this weekend and ended up having to resort to opening a 30 pack of Iron City that was given to me as a gag (literally) gift.... In all seriousness, I've been lucky that I have not had to deal with any of the power outages (knocking on wood) but have put up 4 people who have (some coming in from Great Falls and one who couldn't get back to their place due to the Metro closures). While I've always been a proponent of a good snow, I'm ready for things to get back to normal.

Pumpkin Pancakes with maple butter (nothing says its cold and snowy outside like pumpkin ) "Dippy" eggs (for the +1) with 7 grain toast Lots of black coffee

Chicken Parm with home made linguini Castle Rock Pinot Tiramisu to wrap up the meal

I walked into the Van Ness Giant just after 6am (after a failed attempt last night to visit the Arlington Harris Teeter and the Clarendon Whole Foods) and it was relatively empty. There was very little in the way of meat but on the whole I was able to get what I needed and get out of there with a minimum of hassle. I will say, as I departed around 6:30 it was starting to get packed with lines at the checkouts running about 6-8 deep.

As an FYI for those of you in the Logan Circle area, DCist just posted that apparently the P St. Whole Foods willl be closing at 930 tonight instead of 1030 due to "an ill advised staff meeting".

I've used both Bass and Newcastle (both were good) in this recipe: http://www.epicurious.com/recipes/food/views/Cheddar-Beer-Soup-231641

Seriously?! I'm sure all the local grocery stores will be mad houses by the time I get out of the office this evening. Ah well, its what I get for being lazy last night.

I am already terrified of what the trip to the grocery store will be like this evening....

Spent Tuesday evening in a very uncrowded dining room (due to the small bit of snow we had that evening) which was probably a weeknight first for me. This place continuously hits home runs...between the delicious pizza (Etna, extra crispy), good wine (Cataldi Madonna Montepulciano), great cheese (ricotta with chives and olive oil, gorgonzola with chestnut honey), and the numerous limoncellos I left completely happy. To date, I have yet to experience the "soupy" pizza that some complain about (granted, I always order mine extra crispy) and even when I've stopped in at the most busy of times, still come away satisfied.

In terms of Arlington wings I actually don't mind Carpool (in Ballston). And I believe on Wed they're 25 cents each. I also like the wings at Cleveland Park Bar and Grill. I made the trek up to Buffalo, NY (the gf's hometown) this past summer and really enjoyed my trip to the Anchor Bar (I too now have a few bottles of their sauce in my kitchen). That said, she contends that the wings at another place called Duff's are actually even better and are made in the (I assume) same way, no breading/fried/cayene and butter sauced. When I head back up that way this spring I will have to check Duff's out and report back.

Unfortunately right and wrong are very different from legal and illegal. In your example, the action still wouldn't be illegal...however, I will leave the political correct/right/wrong argument for someone else.

As someone who deals with matters in this area from time to time, I would be a tad less cavalier in throwing the word "illegal" out. At the end of the day, these employees are "at will" and their employment can be terminated at any time based on managements discretion. While the chef/owner of PS 7's action was (in my opinion) towards the aggressive end of the spectrum, he is well within his rights to terminate the group based on a customer complaint, particularly one that would have a much broader (negative) impact on his business. He would have opened himself up to more risk had he done something like try and guess which waitress fit the general description described by the patron and only dismissed one.

I just started receiving deliveries of South Mountain Creamery product and I've been impressed thus far. As I live in a condo, I was initially unsure of how doable this was in an apartment-like setting where they wouldn't have access to my specific unit, but sure enough the cooler I leave out for them has been filled each time I've checked it. So far I've tried their butter, skim milk, cottage cheese, goat cheese, and eggs all of which I've been very pleased with. I'm looking forward to exploring some of their other offerings and sign-up (online) was very easy as is altering my weekly orders.

I have seen them available at Capitol City Brewing Company in Shirlington

Some of my recommendations would be... Starters: Burrata, Beggars Purse Pasta: Wild Boar Pasta, Free Form Lasagna Mains: Duck Breast, Hawaiian Swordfish Dessert: Vanilla Gelato with Balsamic Vinegar, Pears and Ricotta. In terms of places to grab a drink, depending on what suited your fancy you could always grab a drink at Bardeo or depending on how casual you wanted to be, either Four Fields or Cleveland Park Bar and Grill.