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collije

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Everything posted by collije

  1. collije
    Mark, but the issue is that your basic burger doesn't list that detail. B2C messaging: Should the customer have to guess any of that?: * Cheese * Mushrooms * Onions
  2. collije
    Mark, sorry just getting back to this thread. Thanks for considering this! Quick list of what I'd love on a "build a burger": * sauteed mushrooms [this is what I noticed the most] * a good variety of cheeses [some examples: swiss, american, provolone, pepper jack, blue, muenster, sharp & mild cheddar] * onions: choice of sliced raw or caramelized/sautéed onions
  3. collije
    2nd this recommendation.
  4. collije
    Hadn't been back to the Burger Joint in a long while so stopped by for dinner about a week ago. Disappointed that the "build your own burger" options were limited [lettuce, tomato, onion, pickle, mojo sauce, cheese, applewood bacon]. So went with one of their preformatted ones, the Cuban [slow roasted pork, serrano ham, sweet pickles, dijon mustard and swiss cheese. Served on our brioche bun and grill pressed] and requested medium-rare. The burger was cooked closer to past medium but the flavor of the Cuban was dee-lish! Accompanying fries are definitely improved from what I last remember. Washed the burger down with a beer which I agree is always nice. Ray's is still my 1st preference, especially since I prefer to build my own burger & Hellburger's options are fantastic. But Burger Joint is producing a damn fine burger, and needs to go into a regular rotation of mine when I'm jonsing for a good burger.
  5. collije
    Happy B-Day GennaroE! On a whim I stopped here by myself for dinner, and I'm quite happy I did. Looks like we had many of same things. For starters, I tried the Cream of Mushroom Soup and Pan-Fried Oysters w/ Smoked Pepper Aioli. And for Mains I did the Porgie Crab Imperial [after heavily weighing between the Corned Beef Shortribs, I'll give that a go sometime soon] with the Grilled Corn with Espelette Pepper Aioli. For Dessert I had the Carrot Cake. Good pricing on the dishes for what I got, and nice to see very reasonable pricing for entrees overall [$13 for Fried Chicken to mid-20's for things like the Porgie Crab Imperial, Corned Beef Shortribs, Marinated Flank Steak or the Rockfish]. Imbibed entirely too much the past 2 days so didn't get to sample a variety of their cocktails [quite a few looked interesting] but did have the Peche Mode [Earl-Grey infused Maker's Mark w/ Vermouth, Peach Syrup & Peach Bitters]. Liked it but not sure I loved it. Perhaps the last 2 nights influenced me [to be fair, one of those nights was at The Gibson], so I'll need to come back and do some dedicated imbibing another time. Many of your comments on the shared dishes echo mine. On the whole I really liked the food. Classic dishes [well classic cocktails too] with kitchen with pretty strong execution. At the restaurant's early juncture, that's a great sign. Atmosphere is what I'd call accessible. This place can easily accomodate a variety of clientele [small private parties, families, business folks, tucked-away areas for dates, hotel guests]. Music over the speakers ranged from Huey Lewis to SRV to Mellencamp to 70s Funk. I'm sure there are mid-range plans to enhance the space to make it more of their own, but it's certainly fine at this juncture. So far, imo Sou'Wester complements CityZen in giving hotel diners a good alternate experience while still providing quality food with good service. I look forward to coming back and exploring the menu more.
  6. collije
    Bump for a very interesting read!
  7. collije
    I can confirm the croissants are quite good [sampled the regular, chocolate, & almond versions]. All were very good, but definitely give the Almond version a whirl sometime!
  8. collije
    Second. Nice to see David have a new opportunity after his place in Bethesda closed down.
  9. collije
    Lol, another bump for Herbie. He is a chill & very pleasant server.
  10. collije
    Just stopped by today, still enjoying their Fish Tacos + their Aquas.
  11. collije
    Great resource website for all things smoking. And good comments by chaofun. Have fun cooking it, hope it comes out fantastic!
  12. collije
    I've used a combination Megafesa pressure cooker [came w/ a 4Qt & 8Qt pot, & a standard lid that fits both] for quite a few years now. I love making quick risotto this way [i know, the horror ]. Roughly the same initial steps, but only about 4 minutes pressure cooking on high, quick release pressure & then cook for a few more minutes w/o the lid on to firm it up [it'll be a little goopy after the quick pressure release]. Beats stirring the heck outta it sometimes [ah it's truly a labor of love the traditional way] Awaiting the fall again to make another batch of Roasted Butternut Squash Risotto, yummy! Making stocks in here is another easy thing to do.
  13. collije
    Sorry yeah I thought so but knew I had a handy webpage w/ a map to the local garages & perhaps some folks would want a visual representation [in case they're coming from Rt. 28 for example]. I should've clarified that.
  14. collije
    I typically park in the Govt.-owned garage on 215 N. Washington [since it's free after 7 p.m. & on weekends]
  15. collije
    About 2 weeks ago I saw Bobby having such a steak in the dining room. Looked quite tasty.
  16. collije
    Must ... make ... effort ... to ... try ... this [sorry for all the extra spacing Rocks ]
  17. collije
    Oh my ... me has to try that!
  18. collije
    Just stopped by yesterday w/ a hankering for better-than-decent Q. The pork ribs here are still smoky [nice to see actual pinkish color from true smoke penetration], good solid, tasty crust on the outside. It makes me want to pull out the smoker soon. Also tried their Fish Sandwich [today it was Tilapia]. I liked it a lot. Good smokiness on the outside, still moist on the inside. Paired w/ a nice buttery flaky bun, and accompanying "mustard-horseradish" sauce brought a nice light spiciness]. I remember how decadent their Bread Pudding was, but thankfully I resisted. Still a good place to checkout if in the Bowie area. [stop by on the way to/from the Eastern Shore]
  19. collije
    Vetri's a fantastic place, nice to see my hometown have a Chef w/ some recognition!
  20. collije
    Confirmed (?) from Orlando that they're closing down the end of the month Really a shame, I'll miss that place.
  21. collije
    I finally got around to having the Vidalia burger for dinner at the bar. Really good! Got mine served medium rare. Initial impression when it came out with HUGE mound of fried onion crisps [w/ top bun off], "oh that's large" heh. I promptly placed the top bun on & smashed the burger down. [took notes from prior folks in the Vidalia thread] Good flavor especially w/ the smoked choppen bacon [but the gouda, lettuce, and fresh mustard & ketchup on the side accompanied well]. Little surprise w/ the bottom of the bun All in all, quite happy.
  22. collije
    I forgot that I meant to eat here soon to try the burger again [long overdue]. Still remembering the Burger thread & the mentions to come to Vidalia.
  23. collije
    My dinner group that I help organize specifically does this. Between 15 - 30 folks and a la carte menu on Friday nights no less. We don't agree to any minimums or guarantees other than a fixed 20% large group gratuity policy mandated by the restaurant. Been doing it since Feb. '05 with nearly 400 events under our belt [and most of the restaurants too]. Honestly, if you don't need to plan for a Friday or Saturday night, you can get most restaurants to agree with at least 2 - 3 weeks advanced notice. And if the event is on a Friday/Saturday it's possible but requires flexibility and firm negotiation on your part. Some ideas in the areas you mentioned: PS 7s, Ceiba, Zaytinya, Siroc, Mio, etc. [to be honest, there are a ton of restaurant with a average entree price less than $30]. If you'd like to talk offline about how to approach this & maybe negotiation tips, PM me. Happy to help.
  24. collije
    That's a great score for Sonoma in the short-term. I'll be ordering a seafood dish from there soon!
  25. collije
    And also as of a few days ago
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