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About jayandstacey

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  1. Tom and Ray’s, originally opened in 1960, has re-opened in Damascus after a 3 year hiatus. New location, same folks: "Tom & Ray's Family Restaurant Reopens in Damascus" by Sam Merrill on mymcmedia.org
  2. Sorry, was away on business travel and didn't see this. I can't say definitively yeah or nay on Cheshire Crab. I don't recall it being a standout out good or bad; though I may have reviewed it here. I only recall my 12' mini cooper parked under a hulking 24' boat. Pretty odd feeling!
  3. Yeah, that was always the case too. You got $400 in points value for using (say) the American Express travel service. But that $400 in points might have only cost $250 on Expedia, which was the cash value anyway. In effect, the programs create a new currency and "value" is relative within the currency and those participating. But they know the arbitrage game and know that not everyone will bother to do an actual apples-to-apples comparison. BUT - through all this, if we pay off our cards in a way that doesn't cost any interest, and have no annual fee, then in fact it is merch
  4. $250 worth of travel might be, on a good day, worth more than $250 in the market. But even then, avoiding cash is still only a convenience. For instance, let's say there's an offer for a $250 round trip ticket to Indonesia. a ) that offer might only be for points holders. In which case it would make sense. b ) but even if was an offer for cash or points, you could just cash your points directly to the travel instead of the interim step through cash - during which time (the cash out to the purchase) the offer might expire. Yes, the automatic "baked in" advantage of poi
  5. Hoffman's Ice Cream and Deli, Westminster, since 1947 Baugher's Restaurant, Westminster, since 1948 (there's also a thread on this somewhere here) Maggie's, Westminster, sign says "established 1903" yet they tout offering excellent service for over 40 years. So maybe they closed for a while or just changed owners, not sure.
  6. Yeah, and the JO website/blog touts Waterman's as a good place to get crabs...so I'd give it a 99% confidence rating they're using JO. But...I've been 99% sure before, only to turn out 100% wrong!
  7. The Cheshire Crab is like that too - driving past houses, take a right at the small sign. It is connected to a marina - last time I was there, I parked in the boat yard beneath two boats, one above the other on those giant racks, the ones that look like cubby holes but big enough for boats. My Mini Cooper looked like it could be crushed at any second beneath the hulking hulls. Have fun on your quest!
  8. My wife and I were fortunate to have visited Saturday night - what a wonderful meal. As has been the case there for many years, you start the meal upstairs on the main level of the mansion, sitting on couches in a couple of rooms while hors d'oeuvres are brought around, cocktail-party style. In reviews I've read, this seems to throw some folks off as it seems like the restaurant doesn't have a table ready for you. But that's not the case and the 30 minutes or so is a nice 'wind down' from coming in from outside. The dining rooms are downstairs in a cellar-like setting, very cozy
  9. To answer my own question: I'd love to see you do a weekly Olympics style approach - where you judge each place on the quality of the crabs (1-10), the atmosphere (1-10), service (1-10) etc. Heck, turn it into something you do with some of your friends here on the site, where you all eat together, post your scores, toss out the lowest and highest, then post the results and standings each week here on the site. Like this: Watermans: Averages: 8.6 - 7.9 - 9.1 - 9.4 - 7.8 - 8.7 = total score, 51.5 - currently in 3rd place Then show how each judge scored Waterman's - and how
  10. My wife and I had our wedding rehearsal dinner there - 17 years ago! We've been back a few times since, both in and out of season. The uniqueness is, as Don's pointed out, the setting. The DC area has very few opportunities to enjoy a sunset over an expanse of water. And here, the restaurant is on a kind of point of land, affording a number of different views toward different angles. Even the views back toward land are interesting. The food, as best I recall, was always steamed crabs and fried most everything else. I don't think they are looking for the culinary crowd. But
  11. I really, really wish I'd thought of the click bait business model. Better still, I really, really, really wish I'd thought of the Google model that drives the click bait model.
  12. They sat, in one location, 575,000 guests in one year?!??! That's 1575 people served every day of the year. Whoa...
  13. This is my tried-and-true "foist rule." I don't go seeking the ethics/stance/positions/policies of a company (or candidate, or friend, or really anything) ...BUT... if they are going to foist it upon me, if they are going to put it in my face by the media, their menu, their symbols or otherwise - then they risk that I might either disagree with it or pause to verify it. And that may result in me never being a customer again for reasons that have nothing to do with the company's product. And yes, I agree. Definitely worth the review. I guess there can be different ways to achieve
  14. Yeah, this is kind of the point I was making up-thread, a while (2 years?) ago. FF has figured out how to get the green credit while not actually committing. That's it. We would generally think that credit would come from simply providing information and being truthful. So someone like Dean lists his food sources on his menu. Turns out, that appeals to a minority but doesn't hit the homerun (it doesn't hurt much either...I'll explain...) Instead, FF teaches us that a vague story allows consumers to paint their own perfect picture. And they provide the "paint" in SPADES - th
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