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About smokey

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  1. @Marty L. I'm responding to you over here so that the A&J thread stays focused and so other people can find my musings. Sadly, there is not a lot I know of near Zion, honestly. Some of this is minimal exposure (I've camped around there, but rarely dined) and some of this is the paucity of recs I could make from the experiences I've had. Springdale is the big 'town' near Zion and I had a completely unmemorable meal there (so much so, I couldn't give a name of the restaurant). In the Moab area, I've good things about 98Center and Moab Garage Company, but have personally
  2. @Marty L. Skimming through posts here, I've been reminded about so much that I liked and miss about this community, including people like you who I got to know! Let me think about recs for your son. The sad reality is that while I think the food scene here has improved, it's still not as strong as other places I've lived. Any idea where he'll be in UT?
  3. @captcourt I'm so with you and @mtureck about the cuke salad. Was back in the area over Christmas time and went to A&J for some of our family's old faves there, including the cucumber salad. Apparently, there is an A&J in CA somewhere (Irvine, I think) I'm now in UT and we've discussed driving to the CA location for some of their food.
  4. It's like I'm on the DR.com reunion tour. I posted a comment about Zora a month or two back. I finally made the Green Apple salad with grilled beef that bilrus posted, oh, 9 years ago (yes, it's been lurking in my to-be-cooked file that long). Wow, I really liked it (and so don't the +1 and the big little one (not the little little one). Thanks, bilrus!
  5. I used to joke that I'm like a 90yo because I'm not on FB. Now that all the 90yo are on FB, the teenagers aren't. So, now I'm like a teenager. I don't do the FB. Thanks, though!
  6. It's been many (MANY) a moon since I've logged on and posted here. I moved to SLC, UT (an absolutely wonderful place with a so-so food scene, sigh) and just don't get back to DC often enough to make checking in frequently worthwhile. BUT, I was just reading the comments on an article in NYT cooking about 'the best brownie' and I read a thoughtful, interesting comment. This is something of a rarity in the comment section, even of the esteemed NYT. So, I look to see who wrote and whose name should appear but Zora Margolis! But, the location is somewhere in ME. No, I think, no way. The
  7. Just returning from a great meal at the chef's table. The 'chef's table' at the Inn at Little Washington is really just a table in the kitchen--you can't see anything happening or feel as though you get a sense for how decisions are made or food is prepared. You pay extra for, what was for me, a disappointment. At Grapeseed it was a lot of fun--you sit at a bar overlooking the stove and see it all happen (and all for no greater price than somebody sitting at a table!). We didn't bother the chef too much, but it was fun to ask him intermittently about a piece of meat that he had chosen not
  8. smokey


    I heart dr.com. I came here ready to query my wise internet friends about how one managed to both rinse and toast a grain. I've often read that these two steps are indispensable, but no one source ever describes BOTH as indispensable. So, which is it, toasting or rinsing? I can't really do both, can I? Vive dr.com, in which I learn that I *can* both rinse and toast (in that order). Look out, quinoa, I'm coming for you.
  9. liked Copper Onion but didn't love it; the +1 really liked it. The service was excellent, and the food was good, but I thought too salty all around. I'm bummed we ventured tried Sushi Groove instead of Takashi; SG was disappointing. The fish didn't taste very fresh and was still frozen in parts. Great music, though. Had a strikingly mediocre meal at Wild Grape. Went to the mole place that everybody talks about (whose name totally escapes me). The moles were fantastic, the maragaritas too watery and they definitely try to upsell (or, at least our waiter did an awful lot of that). Had
  10. I'm headed to SLC for 5 days at the beginning of February. I've read the thread--any other recs? Are Red Iguana's moles still considered good? no limits in location or price, but I'm a pescetarian, so BBQ places off the table. Thanks!
  11. Thanks for the kind words as well as the suggestions. I don't know why the personal chef thing hadn't occurred to me--great idea. And I may use Soupergirl for myself, never mind my friend!
  12. Agreed. Also, many of the initial stores in the development were the kind of places you might buy something 1-2x/year, MAX (at least, that's as often as *I* would). If all of the condos and apartments were filled up, there might be enough sales from those folks, people in the community, etc. to make the one-off purchase type of business succeed. But those condos and apartments aren't moving. And, I agree with what Chef Sudhir said--the lack of a grocery store anchoring Gibb St. has hurt both Gibb St. and RTC. I don't think a grocery store is going to go in there. To the extent that it gets cov
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