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DrXmus

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Everything posted by DrXmus

  1. DrXmus
    Hmmm...perhaps I shouldn't be so hard on the Cafe for its noise. Maybe I should give it another chance. All restaurants deserve a second chance, right?
  2. DrXmus
    I've never had dinner there. It just seems like a lunch place to me.
  3. DrXmus
    Hopefully, the new owners will put in noise mitigtion devices in the Tysons site. I didn't mind the expensive sandwich, and my friend raves about the Snapper Club, but I can't stand the noise in there at lunchtime. I won't go unless we can sit outside.
  4. DrXmus
    I had my first batch of the new fries a couple of days ago in Vienna. They weren't salted enough! I don't think one can generalize that Wendy's new fries are too salty when salting is done at the store and varies widely from site to site. You would hope, and Wendy's would probably like, the salting ratio to be consistent at every store, it just ain't happenin'.
  5. DrXmus
    A group of us visited the Ballston location last night. We called ahead from Vienna and only waited about 10 minutes at 6:45P on a Saturday. The place was packed, even that early. Overall, I enjoyed the meal, but the appetizers were not appetizing. The salt cod fritters tasted like potato croquettes. They weren't bad potato croquettes, but there wasn't enough baccala to taste it. We also got the spinach and feta dip with crostini. It was just "meh." On the other hand, my walnut gnocchi with broccoli rabe pesto was delicious. The pesto had a nice, bitter bite from the rabe and it was on the bottom of the dish, so I could regulate how much of the sauce I actually ate. I can see how it'd be overwhelming, but there a tasty, cheesy sauce coating the gnocchi so that the pesto wasn't essential for the dish to be great. Mrs. DrXmus had a mushroom and pepperoni pizza which was delicious. The mushrooms were intensely flavorful and the pepperoni had a great spiciness to it. Great crust with flavor, too. One of our friends had a chef's special, 24 hour marinated flank steak, which she loved. Another friend had a pizza, too, but really enjoyed his salad with a layer of very good ham on the bottom. The pros: great beers, great entrees The cons: mediocre appetizers, parking
  6. DrXmus
    Not to get into a flame war, but I'd guess there are two sides to this story. I've fired people who's friends would certainly not know what my full reasoning is for letting him/her go. Emails from friends of the fired would not get me to re-hire that person.
  7. DrXmus
    2006 Goat Roti Syrah-Viognier from Goats Do Roam Winery in South Africa. Not a bad bottle of hooch considering we bought it for the name.
  8. DrXmus
    Wow, you got that right, Michael. Thanks for the comic relief via video. I don't want to talk to you (all) anymore, you empty-headed animal food trough waterers. Your mother was a hamster and your father smelled of elderberry. Now, go away before I taunt you a second time!!
  9. DrXmus
    I think this comparison is a stretch. If my friends and I decide to have Indian food when we go out, we can get a variety of foods wherever we go - lamb, chicken, veggie, seafood. If we want Italian food we can have pasta, chicken, beef, veal, fish, etc. There's something for everyone. If we all were to want steak frites, then we could go to Medium Rare, but if one of us doesn't eat beef, then Medium Rare is off the options list. I'm all for Medium Rare doing what they want to do. If they do well, then I'm happy for them. If people get the best steak frites ever cooked, then I'm happy. I'm only commenting that I think *that* menu is flawed. I realize DanielK said that there would be a vegetarian option, so that makes this discussion kinda moot, right?
  10. DrXmus
    Absolutely not. However, if I were running a business, which I do, I would want to include as many people as possible to maximize business. Of course, you can see the example of a friend coming to town who loves steak frites. If there's nothing there for me to enjoy, I won't take him to Medium Rare. I don't expect to be catered to, but a restaurant that's trying to stay afloat would do well to offer something to as many people as possible. No, not everyone, but as large a number as is feasible.
  11. DrXmus
    Aren't they the monsters from "Land of the Lost"?
  12. DrXmus
    I can see the advantage of cooking one meal really, really well, but why completely eliminate a fair portion of the eating public by not offering something non-beef or something vegetarian? The choice of whether to hit Medium Rare will be easy for me. SWMBO and I don't eat steak, so we'll never visit. Simple.
  13. DrXmus
    For our kitties: Wheat grass smoothie with a hint of catnip and a drizzle of fish oil This is what they thought of their gourmet masterpiece The humans had chicken steak subs made with pressed, chopped, formed strips (think Steak-ums). We enjoyed our dinner much better than the cats did.
  14. DrXmus
    I'm a fan of Top Shelf, a cocktails app. It's got way too many crap recipes that you'll never make (or want to) but it's easy to add your own recipes. I use it several times a month to add recipes I've found online or on Jason Wilson's Spirits column in the Post. It allows you to choose what's in your liquor cabinet, and that list is easily customized, too. As a negative, it deleted all my saved recipes when the latest upgrade came out, but I've been talking with the developers and the next update will allow backing up in iTunes for the first time. Like many others, I didn't think to back up until the sh*t hit the fan. In my defense, I thought it was backing up when I synched, but unfortunately, the new, broken upgraded version overwrote my backed up older version. The new upgrade will allow better backups.
  15. DrXmus
    Is it bad form to post two "What are you drinking" updates in a row? Does is say anything about me personally or my tendencies? Regardless, I had an Aviation cocktail made with Meyer Lemon for an aperitif. For dessert I had a 3 oz taste of a newly kegged homebrewed porter. It's been a good drinking night.
  16. DrXmus
    I don't know jack about Dim Sum kitchens, but is it true that the ovens don't go over 300 degrees, as Trey was griping about? Is there a chance they're marked in Celsius, which would be about 575F?
  17. DrXmus
    I don't have an answer, but I'm curious to see what Dave Alexander is planning on doing with RFD since selling The Brickskeller. I was hoping he'd bring some of the Brick's inventory to RFD, but that didn't happen. RFD is one of my favorite beer bars in DC, but we don't usually plan a whole night there. The food is just "meh".
  18. DrXmus
    1995 Kendall Jackson Reserve Cabernet Sauvignon. poorly stored at room temp for the last 15 years. I bought a few bottles because we liked it in '96 and it was cheap and we didn't have much extra dough and I'd heard it was a good year for Cabernet. I have to say I don't have an extremely refined palate, but we enjoyed the fruity, smooth taste of the 15 year-old mediocre wine. Our friends said they enjoyed it, too. A more refined palate would've found some faults, I'm sure, but I couldn't complain.
  19. DrXmus
    Thanks for the ideas, all. I've been meaning to update everyone because I'm sure you were staying up nights wondering about where my bro-date was. We went to Cosmopolitan. He had Jaegerschnitzel and I had the aforementioned Ćevapčići. Man, that's good stuff! It was worth breaking a 20 year beef-fast for. Thanks, again, for the help. He'll be coming up the the Fort a few more times over the next year before deploying, so there's a good chance we'll hit all the suggestions.
  20. DrXmus
    It's Meyer Lemon season so we enjoyed a Meyer Lemon Collins and a Meyer Lemon Sidecar. I think the Collins highlighted the fruit more than the sidecar, which seemed to "overbrandy" the juice. These are my first Meyers...and they won't be my last!
  21. DrXmus
    In my Costco experience, you can't assume all stores have the same products.
  22. DrXmus
    Costco in Fairfax (and others?) has the 5200 for sale for $394. I know it's not cheap, but the typical going rate is around $450 at online sources. It comes with a cookbook AND a DVD. I know, right! It's very exciting They've also got separate dry and liquid blending containers for about $90 each.
  23. DrXmus
    Drove by today. It's closed and it looks like it has been for some time now. I have to say, after I went a second time, I decided I wouldn't go back. I had the most ridiculous "panini" that I've ever been served and asked to pay money for. Sorry to see it gone just because it had local, Italian owners, but it's the way of the business, I guess.
  24. DrXmus
    Drove by the Vienna shop today. Closed as closed can be, I must say. (any Ed Grimley fans out there?)
  25. DrXmus
    I agree completely. That list is about what I'd guess, too, with Marcel moving down several spots. +1
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