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dirtymartini

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  1. dirtymartini
    Save a Hermitage Blanc for me!
  2. dirtymartini
    Edited cause some jokes aren't funny.
  3. dirtymartini
    This stuff was begging to be consumed in excess, I say you should quit telling everyone about it and bring the rest over here for safe keeping
  4. dirtymartini
    I might take Mark's comment a little further and say in general, I would rather experience the evolution of a fine old (red) Burgundy in the glass so, I tend to shy away from decanting in that situation. Off vintages can fade rather quickly also. I tend not to decant older sub-par vintages of even first growth Bordeaux. While the juice may be quite tasty, it can be fleeting.
  5. dirtymartini
    It is a lesson well learned that resulted in injury only to my pride. The bitters is somehow better for the experiance!
  6. dirtymartini
    Note to self, when reducing the must from a bitter concoction steeped in grain alcohol 1) Remember said mixture contains a great deal of residual alcohol 2) DO NOT LET SAID MIXTURE BOIL OVER FOR ANY REASON 3) If rule #2 is somehow forgotten and the mixture should boil over DO NOT QUICKLY REMOVE FROM STOVE TOP!!! The sauce pan splashed flaming must on the stove top(already on fire), the floor in front of the stove(catching my pant leg on fire), the front of the stove, and of course the sink. 4) replace kitchen fire extinguisher if the previous 3 rules are not followed, it will be empty.
  7. dirtymartini
    They used to have a 'five for five' deal. You could get five regular roast beef sandwiches for five bucks. I traveled the country with my dog, Butch. We used to split the sandwiches(although I always paid) and would invariably end up fighting over the last one. Butch usually won. Arby's was his favorite thing in the world.
  8. dirtymartini
    In the past several months I have come across a bacon martini, a sweet potato drink and a couple other instances of bartenders wandering into the kitchen (and a couple of chefs wandering out). What are your general thoughts on this trend? Is the world ready for a beet and goat cheese martini? Or would you rather enjoy a cocktail that doesn't emulate but rather compliments your food?
  9. dirtymartini
    Mark- a fer servadou and a rosato of refosco Ted- soon, very soon.
  10. dirtymartini
    Finally got a sneak peek at the full wine list, WOW. I counted 77 varietals!!!!
  11. dirtymartini
    Named for the 1922 Rudolf Valentino movie of the same name, listed in Ted Haigh's excellent book 'Vintage Spirits and Forgotten Cocktails'
  12. dirtymartini
    Tom Power was always tight lipped about the name Corduroy, still don't know and I worked for the man for a couple of years!
  13. dirtymartini
    This is really a shame, just when the pieces seemed to be in place. Any of the staff can come by Cork, we are looking for neighborhood folks to fill out our team.
  14. dirtymartini
    Hook # 57 under Best dishes "A crudo of salmon with fennel vinaigrette" under Insider tips "The crudos, bite size presentations of raw fish, are underwhelming" A thumb up and a thumb down. Is that what's hot?
  15. dirtymartini
    The 30 yr tasted outstanding at the Society tasting! There is not a bottling of Laphroig I have tried that I did not love. A warning to others, once you start down the path of Islay, other regions can seem too subtle and sweet, you might not make it back.Thanks again Joe!
  16. dirtymartini
    On going staff training will be a high priority as the mandate from the owners is education. Not only will the front of house taste and learn the wines on our list, the kitchen staff and support staff will be encouraged to do the same. We hope to create an atmosphere of learning that will apeal to neophytes and wine geeks as well. Of course some patrons may just teach the staff on certain things(yes, I'm talking about you Jake!).
  17. dirtymartini
    Now if only I hadn't drank all those Grand Cru Burgundies from the cellar.......
  18. dirtymartini
    Don't worry Dean. Despite what you see posted here, it's not Italian. Heavy on the Rhones, light on the Tuscans
  19. dirtymartini
    I am very happy to be a part of Cork. The concept is something DC has been looking for, a neighborhood, casual, restaurant with terrific food, a great, inexpensive, wine list, with decent cocktails to boot.
  20. dirtymartini
    Petworth- thankfully free of Starbuck's (for the next couple minutes anyhow)!
  21. dirtymartini
    Pernod has a domestic market absinthe that falls within the legal bounderies, I believe. Imagine a real Sazurac!
  22. dirtymartini
    For a small eclectic shop I like DeVino's at the corner of 18th & U. A bonus is that they are open on Sunday. Often on the way to our Sunday wine tasting group I will stop by for something interesting, prices are pretty good too.
  23. dirtymartini
    I can't wait to go back, every experience has been wonderful so far and now that I will be working in the neighborhood I look forward to dinning here more often!
  24. dirtymartini
    1/2 oz grappa 1/2 oz lemon juice 1/2 oz Velvet Falernum 3 oz red wine shake, strain into wine glass, top with 1 1/2 oz sparkling wine. Garnish with a lemon twist.
  25. dirtymartini
    From 'notes to self' folder. Always serve/bring/order out food at a spirit tasting.
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