Go for Gin

Are they still in operation? I thought the place closed.

If it did close, it must have been recently. I was there in early to middle October and the waiter was telling me that at the end of October there was going to be a big multi-course birthday dinner for chef Francesco Ricchi. I couldn't make the dinner but it sounded like it would be a good time.

I'm sure Cesco Trattoria on Cordell Ave. can probably seat ten people. It's one of my go to places in Bethesda, the staff is friendly and I always enjoy the food.

My experience was mixed. I liked the Belgian endive salad with walnuts, pears & stilton, it had lots of flavor and enjoyed every bit of it. I wasn't so impressed with the mussel dish I ordered, the Chimay, Old Bay, shallots, garlic and bacon. At first I thought it tasted sour, but the waitress corrected me and said that it actually should have a bitter flavor to it. Either way, it wasn't for me, so I just concluded that I made a bad ordering decision since I enjoyed my husbands Provencal mussels. The dessert menu needs more options to it and just seemed like it was an afterthought. I can't say MB is as bad as Tom's review since I would need to go back a few more times to try different things, but since I walked away with mixed feelings I don't have it at the top of my dining list.

I think Tom was right about the noise level, it's way too loud when the place is full of people. I think the review was pretty harsh but I had to agree with him on some of things he said. When I was there the options for dessert were fairly limited and I haven't had a great desire to go back.

Huge article in Washington Post today

Have they finished the remodel/expansion?!?!?! I gots to know!

That said, I need to bake in a few ressies ASAP as I think they might become overwhelmed by the article coverage. Oy.

The remodeling looked like it's still in the works, but getting close to completion. Loved the article in the Post, especially the part about his growing up years, I can see how he became a chef.

The Capital Dish (a product of the Washington Post) has the following coupons:

Kaz Sushi Bistro ($15 for $30 Value)

PS7's (25 for $50 Value)

Napoleon Bistro & Lounge (15 for $30 Value)

http://www.thecapitoldish.com/engine/Welcome.aspx?contestid=21722

That's too bad!!! I just bought a Groupon recently and haven't used it yet. Does anyone know if I can get a refund.

Does anyone else think the trend of shucking your own corn at grocery stores isn't a good idea? I was at Giant today and fresh corn was just put out so I got 4 ears and just put them in the bag unshucked. My produce man told me I was doing the right thing because shucking in advance tends to dry out the corn and results is less sweetness by the time you eat it. I also mentioned to him that it makes a mess of the floor and he agreed and said that when fresh corn is put out he has to sweep up after customers every 10 minutes. I'm sure this must have been discussed before, so maybe I'm just tired of seeing corn husk all over the floor of the local grocery stores.

From 9/7/10 Washington Post

http://www.washingtonpost.com/wp-dyn/content/article/2010/09/06/AR2010090603223.html

It's a nice idea and I hope it works out for everyone. I can understand how convenience is a big factor, I take the bus everyday and it's time consuming. I also think the bottom line for people will be price issues. Organic stores aren't in my regular rotation, but having that option available to me is welcome.

No doubt. But I sometimes wonder where this is headed. First you had Mom and Pop restaurants. Then lower end chain restaurants started eating into their market, followed by middle-range chain restaurants. Now we are into the phase of more upscale resturant chains (not just chain restaurants but common ownership establishments), both local and regional. What is next? Or am I just thinking too hard?

That's a good point. Chef's like Bobby Flay are very talented, however I start getting an uneasy feeling when they get involved in too many ventures, possibly resulting in a decline in the quality of food. It remains to be seen how well these restaurants will do. In the meantime, it provides more competition in the area and maybe other restaurants will try harder to impress.

More dining options is always a plus, I just hope the prices are reasonable.

You also might want to check out Poplar Springs - The Inn Spa in Casanova, VA. I went there last summer for a party and it was very nice. The food is very good and it's in a rural setting, you can also sign up for various spa activities. I believe they have a website.

She does have her act together! I wasn't anywhere close to does that at her age. She's probably going to have a very successful future with that kind of ambition.

Let's see, we've had a record breaking winter, blistering heat this summer and now an earthquake. I'm getting my hurricane preparedness kit together! Food suggestions from anyone?

The $10 wine/food offering on Friday's sound very tempting especially after having gone to the dinner event in the wine room. MC and I were impressed with the quality, creativity and generosity of food with wine pairings at this event, and along with the company of everyone else it made for a memorable evening. Grapeseed has consistently impressed me with its selection of wines and I look forward to taking advantage of the Friday happy hours special.

I think the front room of Palena is the best bet. You can dress casual and order from the back room dining menu if you want. You have more options available here and the food is worth the price.

I can't understand why this is going on for so long. If the top kill method doesn't work then it might not be stopped until August, which is when the hurricane season becomes more active. Does anyone know if the local area restaurants are having a hard time getting seafood? I was at Libertytown Seafood in Frederick not long ago and the bartender said more restaurants were getting their crabs from North Carolina, so the supply was a little tight.

The pictures look wonderful. There must be some great cooks participating on this site.. Wish I had signed up to attend.

I've had the fried chicken and also thought the skin was soggy and a little bland for my taste. I wouldn't mind waiting the 20 minutes, I can always start with something else.

I just hope this doesn't get in the Gulf Stream and create even more damage. This is going to have a big economic and environmental impact on everyone. Lets hope this well can be contained as soon as possible.