The Doctor

Yeah, I'm not sure what it was supposed to be. I really don't know anything about Alabama BBQ other than what I've read on the internet. But the chicken was good. I'm not recommending anyone make a trip down there for this. When I finally make it to Famous Dave's I'll post a follow up for comparison.

Could you define "over-sauced?" One of the items I had was the pulled pork and it wasn't sauced at all. It seemed just that -- pulled pork right off the shoulder. Are you saying it is too moist or what?

Dixie Bones ain't the greatest BBQ in the area, but it's not without its charms. I mean, where else are you going to get the self advertised "sunday after church BBQ buffet?" Things like that, combined with the table service, give you a bit of the old south nostalgia feel. It's a family-owned operation. They're also the only place around here that I've seen feature the white Alabama BBQ sauce. But most of the sides, with the exception of their muddy spuds, were disappointing, almost memorably so. The potato salad, cole slaw, and beans were pretty sub-standard when I went two weeks ago. The pies and meats were good, though. I'll definitely go back next time I go down to the mall. Hopefully I'll fare better with the collard greens or mac and cheese. And I didn't get a chance to try the ribs.

This place appears to be open now. Anyone been? Competition for Oohhs and Aahhs?

people, this is my favorite restaurant in DC. Yes, I'm wasted right now, but in vino veritas. The bang for your buck at this place is ridiculous. It's soooooo good. There's not a bad dish in the house. I'm telling everyone I know about this place.

Based on my observation, sercurity personnel are now riding these things at national airport. When returning from my Christmas trip, an officer nearly ran me over when he rode it into the entrance of the men's room.

RW week report from January 2006: I rarely dine in Georgetown, but it may be time to do some re-thinking. Mendocino is a place that matches the charm of this neighborhood. And for Restaurant Week, their entire menu is yours for the sampling. I can't tell you how much higher I think of the establishments that don't place any restrictions on what you can order. The only even remotely negative thing I'll say in this review is that there were (minor) upcharges on a higher percentage of the items than I usually like to see, but I knew this going in and it's still a deal, since Mendocino's not an inexpensive place. And besides, I comfortably stuck to the $30.06 options and from here on out I have nothing but praise. I started with the warm spinach salad featuring a vinaigrette with smoked bacon and a poached egg. This was a dish greater than the sum of its simple parts. The truffle risotto one of my friends had was perfectly done and was praised with just about every bite. The choucroute garni is probably the most interesting main course item on the menu, and since Don praised it earlier in this thread I knew I'd be in safe territory. That was some good kraut. There was so much of it that I didn't finish every last bite, but it wasn't a problem since my companions saw nothing wrong with repeatedly helping themselves to the leftovers. Of the three meats that came with the dish (bratwurst, duck confit, and smoked pork), I have to say the bratwirst was my favorite. While each of the flavors was so distinct that I'm clearly remembering them today, this sausage was so far above the quality of your run of the mill link that I'll have trouble ever forgetting it. Based on my server's recommendation, I paired it with a (Andrew Rich?) Coup D'etat blended wine, which really went well with this rich and wintry choucroute. As for what else was at the table, the potato gnocchi were done perfectly and the bouillabaisse's tomato saffron broth could stand as a dish on its own. I'd also like to give props to our dessert options, since we could choose any dessert or two-cheese plate. My vanilla panna cotta was fantastic by itself, but the orange syrup it was nestled in was the perfect compliment. Also of note was the ice cream that accompanied the apple dumpling. It was an intensely flavored cinnamon-maple. Thanks to Drew, Elias, and crew for creating a memorable dining experience for us.

Am I the only moron who thought that because it was on a separate line, the whipped cream was what cost an extra $4.50?

A January 2006 Restaurant Week Report: After experiencing 4 or 5 restaurant weeks in DC now, Tosca is the first place I've made a return visit to (during the promotion, that is). The reason: this has to be one of the greatest RW values out there. Like Corduroy, the only menu you're presented with is the special one, and everything is on it. You won't be treated any differently here because everyone is ordering from the same menu. In fact, only one item (the rack of veal) had an upcharge. The individual prices are listed for a la carte purposes, and I think the cheapest entree is $29. The individual prices for my three courses would have added up to $53 last night. But on to the food. After a fantastic meal during the Summer '04 restaurant week, I was wondering if I'd be pressing my luck with another visit. I was not disappointed. In fact I used the "dine this week or miss out" aspect of the deal to lure some friends in who would otherwise never go, and they were most impressed. Here's the menu: http://www.toscadc.com/Menu%20Page%202.htm The list of appetizers is impressive. In addition to the simpler salads and soups, you'll find heartier fare like scallops and braised veal cheeks. And they'll let you take half orders of the pastas as your first course as well. My friend's delicious buckwheat tagliatelle was so rich and filling he could hardly finish the second course. I went with the veal cheeks and found myself wishing I were patient and competent enough to braise at home. Tosca changes their menu a lot, and you'll almost never find the same things on there from season to season. However the one item that seems to remain is the mediterranean seabass with balasmic vinegar sabajon and pine nuts and raisins. On previous visits I shied away because I don't care for pine nuts and raisins, but last time I was there I had the pleasure of actually sampling the dish and knew I would enjoy it. The fish and almost sweet quality of the underlying sauces realy work well together. I will say that the portion size could have been a little bigger. I think I finished while my other friends were only half way through their entrees. The only other nitpick I had was the baked onion with gorgonzola that came with my companion's strip steak. It's a nice accent but became a little cloying by the end, since it was an entire half onion smothered in cheese. But to counter with a positive note, the other entree at the table, the swordfish puttanesca, contained probably the single most moist piece of fish I've ever tasted. Desserts were a big hit, too. I fruity items in the dessert department so I went with the Meyer Lemon cake. Its velvety consistency and cheesecake-like texture kept my in the fruit realm but also gave me a taste of richer desserts. I was certainly scared by the description of the squash and apple strudel, but I sampled some and couldn't say a word against it. Kudos again to Tosca for once again bringing in unique ingredients to the dessert menu (like the tomato marmalade and basil gelatto) and making them work. Service was quick, but we never felt rushed. Once dessert came, we took our time and the whole experience was pretty relaxing. And in closing I'll put in a plug for their pre-theater menu, which is pretty much the same three course deal for $32. The menu is only slightly smaller. I'm already thinking about going back to delve deep into the pastas.

Yes, many thanks to Elias, Danny, and Dean for your thorough responses. I don't know if I speak for others, but when choosing new places to try during RW, the ones I pick are the ones that don't hold back on the menu. Out of all the upscale restaurants I frequent in the city, the majority were ones I first visited through this promotion.

Anyone have any Mendocino Grille reports from restaurant week? Maybe about 3 or 4 RWs ago people were touting it as a good choice, and I always wanted to try it but I kept bumping it in favor of other places. Should I try it this time around, or would its sibling Sonoma perhaps be the better choice?

If you brush your teeth in the bathroom your toothbrush has fecal coliform on it.

Haha, touche!

Male, 29, no kids here (but discussed subject at length with female co-workers): Discretion is the key. We're talking about fine dining here. There is nothing about the human body to be ashamed of, but we don't go out to restaurants nude. You shouldn't be ogling your fellow diners but it's not appetizing in the least to look up and see a baby sucking on a nipple. In nice restaurants people try to present themselves as refined as possible, because anything else might risk ruining the enjoyment of the food, which is the main attraction. Belching is a natural body function (that even directly results from eating), but I don't see a mad rush for public acceptance of it. This thread seems to be going in the direction of "I should be able to do whatever I want, whereever I want, whenever I want." I think diners shouldn't get in a huff about a discrete feeding, but mothers should also consider other patrons when exposing everyone to a non-dining bodily function.

Well, Al Dente, if you're wondering how far your endorsements go, I gave Thai X-ing a try last night based on your post. A few websites I found discussing the place mentioned how this entire thing is a one man show. Although he at least has someone else there answering the phone. I called about 7:40 last night and was immediately informed that Taw was out on delivery, so I'd have to wait 30 minutes before he started on my food. Actually the guy on the phone said "he was out on delivery," assuming I knew what the deal was. Also peculiar was that this guy seemed to have little familiarity with the menu, since he instructed that I order by number as opposed to dish. (Thank goodness you posted the menu above...) Anyway about 45 minutes later Taw himself called to verify the directions to my place and said he was on his way. So it was about 55 minutes from order to delivery. I tipped him well, since he was a friendly guy and I'm at 18th and U-ish, around 13 blocks from his place. I really enjoyed my three choices, the chicken pad thai, chicken panang curry, and sweet and sour pork (preaw whan?). Two things I noticed -- the dishes were probably less sweet than I'm used to, and they were made richer by adding ingredients you don't usually see (ie, broccoli in the pad thai, cauliflower in the panang). I wonder if this is indicative of more traditional thai cooking. I did enjoy them immensely, though. I can't give it the #1 one ranking in DC just yet, but I would put it among the top three. I'm still curious to see how he can keep this operation running smoothly. I got lucky by calling on a Sunday night with only one customer ahead of me. How does it work on a busier night like Saturday? What if he's got people waiting in the shop when a call comes in? Next time I need to go for the duck Al pictured above. Question: are those green things in there beans or chilis?

The boss et al. were very happy with the meal, I'm pleased to report. Not only did I get my first tasting of the lumpia, but scallops were on the menu, too. Simply outstanding on both counts. They draw quite a business lunch crowd there, even on a Tuesday.

Well, I convinced my boss to take me and her two other underlings to Coruduroy tomorrow (Tuesday) for our holiday lunch. I've never been other than dinner, so I thought I'd ask what's good these days. Are scallops still in season? I haven't tried them yet there.

For lunch, the Old Ebbitt Express has a different salad every day of the week. All are pretty good and usually cost about $7.50. The portions are enormous. Their taco salad comes in a torilla bowl about the size of your head. Sadly lettuce doesn't keep very well otherwise you'd be able to make two meals out of it.

To be honest, while the bar service is OK in DuPont, the table service is usually atrocious. Of course that's a huge generalization but based on my own experience and trusted foodie friends, there have been more instances of bad service than good.

How comparable are the Glover Park and DuPont locations? On my last visit, I tried their chicken makhni, and am convinced the sauce they use is the nectar of the gods. A co-worker of mine went last week to the DuPont and reported that the chicken meat itself had taken a downturn in quality and was underdone across the table. Is the Glover Park just as good? I'd probably rather try there first before returning to the DuPont location.

Ohh, this is all sounding very encouraging. That $4 rail drink may have clinched it. I'm planning a happy hour for the first Monday in December. I've only been in the place once and you guys would be more familiar with the scene there during HH -- could it accomdate 10-15 (maybe not all at once)? We're not noisy by any means, but we won't be whispering, either. Also, what hours are the specials good?

Could someone summarize Corduroy's happy hour for me? So far I've been able to gather that you can order the spring rolls for $4, but is there more to the bar/happy hour menu? Also, are there any drink specials?

I'm actually a little irked at one item on their happy hour menu. Normally, the chilled lobster is $17.95, but during happy hour, it's $12.50! They'll give you $45 off an orca platter, but an extra $3.50 off the lobster would kill them? Anyways, my contribution for the thread: Cafe Atlantico (www.cafeatlantico.com) has a $25 three-course pre-theater menu. You only have a handful of choices, but it's right in line with the deals mentioned above. deangold: What is the pricing of your three-course menu, and what options are available?

Mark, what other items do you recommend? I stumbled in there intoxicated one night and didn't have a clue what to order. It seemed like a lot of people were ordering from the multi-course menu.

In their defense, I'd also find it hard to believe that not putting "frozen" in the name would confuse people either. There aren't too many pudding shops around that they'd get confused with.