ad.mich

Not only that, but a lot of restaurants will pass the fine on to the manager or even the server and make them pay it out of pocket. It's not (necessarily) a case of a server/doorman/manager being a jerk so much as it's them in a CYA position of their own.

Guh - given the timing of the PoP post I have a good feeling I know who sent this tip their way. ML if you want to go after the snitches send me a message.

I second the pupusa stand. Consistently cooked to order with plenty of curtido. Not the best in the district or anything, but when you're at a stadium you're ahead of the game just by finding something that is hot and fresh.

I was in the dining room last night with some friends celebrating a gradutation. The biscuits and a nice little amuse of potato croquettes got things off on a nice foot, although the croquettes were NOT hot, and tasted as though they'd been out of the fryer for a few minutes. The biscuits are worthy of all the praise given in prior posts. Even better was a bison tartare with a good amount of cornichons and capers mixed in with the meat. Perfect balance of flavors to compliment but not overpower the strong taste of bison. Buttery, delicious, and a nice take on the classic. Plus a little of the cranberry mustard that came on the plate served me well when it made its way on my biscuit. For entrees I went with the baby goat with achiote pappardelle. Just a fantastic plate of food. Smokey, rich (braised goat doesn't necessarily need coconut milk but lord knows it didn't mind it) and with a very generous portion of the braised meat. I almost wished it was 40 degrees colder because this would be a perfect winter dish. It was so damn good I didn't care though. The gf got the pork chop which suffered from the same slight undercooking as quoted above. The other flavors (sour cherries, a smashing side of chorizo) were spot on with this dish but it was too tough (read: underdone) for my taste. I also managed to steal one bite of our friend's lamb loin, which was perfectly cooked and delicious. Despite a few minor temperature quibbles I came away VERY impressed with the service, presentation, and most importantly the quality of food coming out of the kitchen at Eventide. They're doing a hell of a job on the 2nd floor and while I could happily come back and order the exact same thing again I'm looking forward to trying the bar and roof menus as well.

This is where I nearly spilled my coffee. Cold-smoked fried chicken? NOT Prince's style hot chicken??? I mean, it still sounds awesome, but...

I didn't say it was turning the world on its ear (nothing on that menu is), I just said it was good.

FWIW, you can in fact request the temp on your burger at Good Stuff. It helps a little bit, but I still think the only thing of real note going on there is the Siracha mayo.

Just want to pile on the pork-and-fries lovefest. Maybe not quite in the Deli City or RHB pantheon of incredible things between 2 pieces of bread, but it's a damn fine sandwich that's worth checking out if you're in the neighborhood.

Amen. Even Thomas Keller uses frozen fries at Bouchon, using much of the same justification that Michael does: Hell, I also hope you'll be serving "authentic" frozen crinkle cut fries to go along with the Hot Chicken at the new RTS.