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Cooter

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Everything posted by Cooter

  1. Thanks, all, for the replies! Unfortunately, for package purposes, I work for the government and while getting personal packages is frowned upon, the bigger problem is that mail sometimes takes a few days to get to the recipient after reaching the mail room. I'll look into seeing if anyone would be willing to accept delivery for me in exchange for some pours in a decade or two. If anyone here wants to volunteer . . .
  2. I'm considering signing up for the Ridge Monte Bello club, but am a little worried about shipping/delivery issues affecting the wine. I understand that shipping to Virginia requires an adult's signature; that is, they simply can't leave a box outside my door. With my wife and I both working and dealing with a (currently) two year old, I fear that not only will mhy bottles have to eather a cross country journey, but it's also possible that they could spend a day or three in a UPS/FedEx/USPS warehouse heated to god knows what temp. Are my fears valid?
  3. I took a knife skills class from Frank a few years ago. I wish he would come to Virginia because he was a pretty funny cat who I'd love to support.
  4. We were their first customers on mothers' day and it was pretty good with service that was just fine. Of course it may have helped that it was far from crowded the whole time we were there. Foodwise, I'm blanking on what my wife got, but she was happy and my parmesan and something scone special was good. Coffee was strong and yummy, too. The only "weird" thing was that we ordered our two year old the "sugar waffle" from the childrens menu thinking that it would be a waffle with powdered sugar. Well, it was, but it also had what appeared to be rock salt sized hunks of rock candy throughout. Our daughter, of course, loved it and all was well after almost an hour of vigorous playground time in the clarendon center playground.
  5. That's exactly right. I am weak and klutzy.
  6. Thanks! We still haven't gotten around to getting a new stove, but I think that we've pretty much decided to run a gas line to the kitchen and either go all gas or dual fuel. We currently have a glass top and I'm too afraid to use our heavy cast iron and think that I'd feel the same way with an induction. I have yet to have seen an induction stove in action in the wild.
  7. I can't tell you how jealous I am that this place is in your family. I grew up one town over and we ate here all the time growing up. Anything that needed to be catered for school or swim team or whatever came here. Man do I miss it.
  8. When I walked by the store yesterday, there was a fire in the pizza oven. Also, there is a menu posted on the website that I don't think was there before. Can't be long now! Hooray!
  9. Have you installed your range yet? We're debating whether to run a gas line to our kitchen or just go with an induction/electric stand alone but can't find a single person who's actually used an induction cooktop and we're wary of new, and expensive, technology. Would be interested to see how it's going. Thanks!
  10. Special thanks to Mark and Joe P. for taking care of us on a rare night out. It says a lot about RTS that when we can only go out once or twice a year, we choose somewhere we know. I think that I like the flavor of my wife's hanger better than the cowboy cut that I got, but both were awesome. We may be eating them for the rest of the weekend. I am still amazed at how good the crab bisque in a steak house can be and how much crab is at the bottom of the bowl. I had always wanted to try to the key lime pie, so thanks for reading my mind, Mark! It was as good as expected. It was great to see so many well-behaved babies in the dining room; we look forward to introducing little Cooterina to Michaels empire on some early Saturday nights.
  11. Thanks for the advice, everyone. We decided to go a different direction and are going to Rasika.
  12. Thanks, Don. It's a Château Calon-Ségur that was a gift from a friend of my parents upon my daughter's birth. To be honest, I'm not that big a fan of much older wines, although my experience to wines of this age are limited to a Bordeaux well past its prime and a '73 BV George De La Tour, drank in '99, that was pretty terrible. In any case, I'm thinking that bring a Cab would limit my menu choices so I think that we'll leave our bottles at home. I'll definitely take your advice on preparing the bottle for drinking when we do. Now I'm thinking Source, Bourbon Steak, Inox, Proof or 2941. Votes welcome!
  13. So, the wife would like to take me out for my birthday in early December. It will be the second time that we've gone out alone since our little one was born in April. Trouble is that neither of us have been keeping up with what's been happening restaurant-wise. To the extent that we do know what's going on, we are overwhelmed with so many choices! So, what do the Rockweller's recommend? We're open for pretty much anything, but have two druthers that are definitely not requirements, but would be bonuses: 1) NoVa or DC would be easiest. 2) We have a 1981 Bordeaux and/or a relatively subtle Napa Cab that we'd like to drink, but could definitely save for later. Also, since we've been to these places a few times and would like to try something new, Komi, Eve and CityZen are off the list. Thanks for the advice!!!!
  14. Tried out Toscana today with a couple of folks from work. Two of us had the pork, rabe and provolone and one had pork, cole slaw and bbq sauce. All of us thought our sandwiches were great. And big; two and a half hours after eating, my fat ass is still stuffed. My only complaint was that the bites of sandwich that were light on pesto were underseasoned. This was only a couple of bites on a pretty large sandwich, though. A word on the price. I think most of the 14 sandwiches are $9 with one for $8.50 and a couple going for $9.50. While this sounds pricey, food prices in and around Union Station exist in a logic-free zone. Those of us unlucky enough to work there will happily tell you that, aside from Ann Cashion's taco joint, there is not a lot of good choices for take out in the area. Despite this, an ok sandwich from ABP is going to cost around $7. A crappy sandwich from the food court is going to run you just over $8. In this area I'm happy to pay a couple extra bucks for the quality that I got today.
  15. Eric, with a five month old at home we haven't been going out as much as we used to. Some take out Del Merei would be great on the weekend. Is there anything in particular that you would recommend that would travel well? My wife is partial to the chicken-fried-chicken, but I'm guessing that that wouldn't be the best option.
  16. I think that description is a copy and paste job from here. Pho King is ok for pho, but if it wasn't down the street from me, I probably wouldn't ever go. As it is now, we're more likely to drive to Golden Cow or Pho 75 rather than stay in Del Ray. Having said that, as Don notes, the food here is good but not great and has certainly never been bad. The last time we visited, the youngster taking our order mentioned that another part of the family would be taking over so I wonder if anything has changed. Why is there still a picture of a PB+J on their website?
  17. Has anyone else tried the new Jamaican place in the food court? If I pick up lunch I usually head down pretty early so the goat stew has not been ready the couple time's I've been there. I give them props for having the ambition to serve goat every day but wonder how much they're going to have to throw out since they will need to cater to middle schoolers.
  18. I can assure you that no one wants to have sex with Ms. Versace.
  19. This was well before LMOTA moved into town. Actually, it was when Cheesetique was still in that spot!
  20. Jill at Cheesetique has special ordered them for me before, but that was before the move and I'm not sure if they still sell raw meat products. They were sold whole and huge and required some trimming, including taking out the rope like tendon(?), but were crazy delicious.
  21. The sheen may actually be normal, caused by "optical light diffraction resulting from the muscle’s striated structure and fibrous nature." http://www.beefresearch.org/CMDocs/BeefRes...Iridescence.pdf I've only seen this in sliced roast beef and never yellow. It's probably better to err to the side of caution. If there's a funk, that meat may be junk.
  22. Her company catered my wife's association's Christmas party this year. She said the food was good catered food, nothing special, which is exactly what I would expect from a reasonably priced catering company.
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