hmmboy

Don is threatening to cancel this dinner and it would be very sad if that were to happen. The price for the meal is a steal and I personally promise that all attendees will drink VERY well. Please sign up now.

I thought they told me 24 in one room and 16 in the other

Not sure about the wine cellar but I believe the 2 private rooms upstairs at Corduroy can be combined to accomodate 40

Punching, or anything else for that matter

In

You clearly have other callings Rocks - as a children's author and porn star to start

Definitely the Oregon Grille - awesome steak house!

I'm in - with a magnum of something other than red burgundy

Heather's sauteed cherries were great, but I expected nothing less from my favorite DC pastry chef!

I stopped in last night and it was quite a show. I'd guess well over 1000 people - attractive crowd, predominantly female. Lots of big name chefs - Michel Richard, Eric Ziebold, etc. Did not try everything but my favorite was the KBQ barbecue brisket - damn. that was deeeelish!!! I went back 3 times! Second favorite was Haidar's seafood cocktail "La Paz" - but, of course, I am prejudiced where my partner/chef's cooking is concerned! As these events go, this was a very good one. P.S. As I entered the building I noticed a commotion at front door. Several patrons were backing away but I kept approaching and witnessed 2 security guards take down and pummel a young thug who was trying to crash the event. Lots of folks were freaked out but I could only chuckle and think "Best of Washington."

In honor of Proof's one year anniversary last nite we (Haidar, Michael, Sebastian, and Ben, as well as some guests, staff and patrons) shared a dazzling array of wines. In order: 1. 96 Domaine Leflaive Batard Montrachet - liquid hazelnut elixir 2. 02 Cristal - this is going to be a legendary vintage 3. 96 Marcassin Marcassin Vineyard Pinot - dazzling fruit for a 12 year old Cali Pinot - brilliant winemaking by the goddess 4. 00 Pegau Cuvee da Capo CDP - at its peak, not sure how much better CDP can be 5. 85 Stags Leap Cask 23 Cabernet - for me, one of the greatest Cabs ever made - perfectly balanced, delicious and holding strong 6. 99 Guigal La Turque Cote Rotie - utterly mind blowing - my fave in an evening of giants 7. 90 Latour Pauillac - drinking beautifully - sweet, ripe, roasted fruit - tannins beautifully integrated 8. 83 D'yquem - my favorite recent vintage, a perfect way to end the celebration I'm a very lucky guy.

Just returned from brunch at Black Salt and have to shout out the Louisiana poached eggs - a mildly spicy benedict-like concoction with crayfish and tasso ham - the best breakfast dish I have had in a while. The Sunday brunch menu is different than the lunch menu served M-Sat. That lunch menu has a great starter in the homemade hummus, served with housemade pita and a wonderful Mediterranean salad. I love Black Salt.

Spike and crew came by Proof for pre-RAMMY lubrication. I found him to be charming, humble and very sweet. Despite how he was portrayed on the show, and the impression I garnered from that, my face to face left a completely different impression. I am glad he is here and I think he will be a nice addition to the Capitol Hill dining scene. I did not see anything in his interview that should deprive him of the benefit of the doubt. Welcome Spike - I look forward to stopping in soon.

I totally second the oyster po boy call!

Not a rerun

I want to second Heather's suggestion - it is the best I have had in DC (tho I also like the ones at Black Salt and Johnny's)

Its primarily cabbage, but they were really delicious

I have lived in DC for over 25 years and still had not had a good egg roll. I'm not talking spring roll.. I'm talking of the egg rolls of my youth. The ones I devoured at the 2 Cantonese restaurants in Monticello, NY, where I grew up, and the countless Cantonese haunts my dad would take me to in NY's Chinatown. The ones they would sell on the Chow Chow Cup food trucks that would visit the Catskills bungalow colonies during the 60s and early 70s. Fat, crisp egg rolls filled with veggies and sometimes pork and/or shrimp. My search is over. Today I drove to Gaithersburg to pick up some teak lumber at a cool place called Exotic Lumber on Woodfield Rd. Driving home and feeling hungry I spotted the "Cantonese Delight" in a strip mall (18550 Woodfield Rd). I pulled in and as I parked I was encouraged as 3 guys walked out with take out orders, including a Montgomery County cop. But I knew I was really on to something good when I walked in to a dining room completely filled at 2:45 on a Monday afternoon. I asked for a take out menu and the owner told me that for $6.50 I could do the take out buffet. A quick glance at the buffet and I spotted those egg rolls, so I agreed. I stuffed my styrofoam box with 2 crispy yummy egg rolls, a crispy, plump, delicious fried chicken wing, some perfectly cookied (and not overly greasy) veggie fried rice and some tender beef and broccoli. EVERYTHING was absolutely fabulous. Though I live 25-30 minutes away, I will consider going back to try some of the Cantonese specialties on the menu, particularly the shrimp in lobster sauce, another dish I've yet to find a decent version of in the greater DC area. Has anyone been?

Decent falafel at the mediterranean deli just south of M on 20th St. OK corned beef at Eli's on 20th and N.

I swear, honey, I walked away.....she wasn't nearly as cute as you

I do drink and plan to raise several glasses in honor of this comedic genius and pioneer this evening.

I once got propositioned by a hooker at Kramers

I very much enjoyed the article on typos in menus this moning. IMO we're lucky to have Jane Black writing in this town. Earlier in the week a nice piece on the Aspen Food & Wine Fest and then the whole animal piece and menu typo piece today. All very different but entertaining food related articles. Keep up the good work Jane!!

To Rocco Mediate and living the dream - almost....

Complimentary may be a misnomer as they are included in the price of dinner, but yes the "bites" are the hors d'oeuvres. The Charcuterie boards will be served at the table as a first course upon sitting for dinner.