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Restaurants can be steeply penalized for not properly checking for identification or folks drinking without ID.

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.

Prince of Petworth is reporting a RUMOR that Ray's Hellburger is opening a location on K Street in the CityVista building, anyone know anything about this?

http://www.princeofpetworth.com/2010/08/seriously-sweet-mt-vernon-square-scuttlebutt-chipotle-and-rays-coming-soon/

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.

At DC United games at RFK I'll sometimes get pupusas, not the best pupusa ever, but usually cooked fresh in front of you.

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.

For the entree, the Compart Farms Pork Chop.... Unfortunately, once I got to the intact half of the chop - first slice, medium rare. Not a good thing for pork.

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.

It will have a variety of new dishes, including cold-smoked fried chicken and smoked and roasted prime rib, both of which Landrum hopes will be smash hits.

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...

Seriously, that's not much of an innovation. gubeen's been mixing them for years, to dip tater tots in. I suspect she picked up the habit in Vietnam a decade ago.

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.

There are many, many high-end chefs who use the freezer as a tool

Amen. Even Thomas Keller uses frozen fries at Bouchon, using much of the same justification that Michael does:

One of the top reasons Bouchon uses frozen French Fries is consistency. The quality of the frozen fries we use, and that of frozen fries in general today, is very good. We use fries which are 100% potato, which do not contain additives. The consistency in these fries is often better than that of fresh potatoes.

The second reason is capacity. Bouchon would need to use over 200 pounds of potatoes a day to fulfill French Fry orders. In addition to space in the kitchen, it would require an exorbitant amount of manpower to process this large of an amount of potatoes into useable French Fries.

Hell, I also hope you'll be serving "authentic" frozen crinkle cut fries to go along with the Hot Chicken at the new RTS.