Kev29

Start saving up for $18 gintonics!

Absolutely what Gordon should now do. Agree with Rocks that doing this right could be the difference. The Zekes name will cause confusion (the coffee guys, Baltimore based and now at the Sunday Bethesda Farmers' Market, are looking for their own retail space in the area now) and not be memorable. Will become 'that donut place in Dupont.'

I hope this doesn't at all get in the way of the Baltimore Zeke's guys from opening a store in DC. Their coffee is great.

But this is DC, where fun is verboten.

And litigation is geliebt

What is the appeal? Can someone please enlighten me...

Fun space, great service every time

I think you answered your own question. That's really all you need to attract people. And you could probably take out the great service and still be popular.

Navy Yard/Ball Park district (this should change with the opening of the stadium and all the new residences under construction)

Anacostia and most other neighborhoods east of the Anacostia River

I'd like to nominate Justin's as the Navy Yard/Near Northeast neighborhood bar. Though crowds there certainly ramp up before Nats games, the place has a really nice local vibe at other times. Though the interior is a little one the cold side, in a new apartment building, it's nice to see a lot of the neighborhood newcomers make good use of the place. Food is OK, draft list is very well selected and happy hour is a bargain ($3 Racer 5's til 6pm? Fantastic). I think it will stay a good local option when the Nats hordes flock to Bluejacket and Gordon Biersch this season.

Ripple's mosaic style bar top (inherited from Aroma - still in use?)

I hate to admit it but the main entrance bar at The Hamilton

In the 'hate to admit it' category, both bars at Molly Malone's are handsome, straightforward Cervera wood look. And comfortable (especially the stools). Lights are nice for the solo drinkers.

Is this place still open on the Hill?

Funny you should ask... was in Johnny's yesterday and heard that the Taqueria will be transitioning out next week -- to become Johnny's Take Out. I'm not sure when they will open the taqueria concept on T St NW, but I think the build-out has a ways to go. Got my coffee from the Taqueria this morning and saw the menu for the re-purposed space... (sorry for the poor photo and my mug in the reflection, Prince of Petworth syle )

Some Lousiana influences and affordable lunch staples. Kind of sad to see the Taqueria go, but things change. And they used tons of raw onion in their tacos and specials which didn't go well with 5 more hours of work on a Wednesday...

Given the wasteland that is MoCo dining, I walked out of FF last weekend feeling like I had gotten a pretty great meal, in a nice atmosphere about as cheaply as you can. I immediately started planning my return trip for brunch.

I live in Rockville and, frankly, have never felt the need to go to FF. I ate lunch at the DC location a couple years ago and found the cooking incredibly mediocre to bad (who screws up meatloaf?). Mrs. 29 and I rely on a pretty constant Rockville and points south rotation of Pizza CS, La Brasa, Urban BBQ, Ambrosia (breakfast), Black Market and I enjoy brunch, beer and mini-burgers at Matchbox if we're talking over-hyped/over-crowded. Even (gasp) happy hour at Chef Geoff's is more appealing to me than FF I don't think that Rockville is the food wasteland that some make it out to be, just many of the good options are just back in the cut and require some research.

Final thought. I may have posted on Cincinnati several months ago; not sure. Did some travel there over the past year and will be again this year. Found the classic skyline, chili on soggy spag thing to be really bad wherever we tried it (2 or 3 different attempts at different "strongly recommended" places). That said, no doubt Skyline has been a gold mine for its owner; especially bottom line. But in terms of what comes on the plate, I don't think it's an acquired taste thing. I think it's just bad so, unless you were born into it, I wonder a bit about anyone claiming that's great (or even really good) chili. I'm kidding...but only kind of.

I could write a dissertation on the insular culinary thinking in Cincinnati (I went to school there and happen to like soggy spaghetti with Macedonian meat sauce, but certainly know that it's not haute cuisine. More guilty pleasure vessel for cheese and hot sauce delivery apres drinking). Everything that is made in Cincinnati is considered "the best thing in the country" by people born in SW Ohio. People there seriously think that ribs smoked at The Montgomery Inn are superior to anything you can get in Memphis or Kansas City. Cincinnatians are a largely humorless bunch, God bless them. I blame their German roots.

This place would be the perfect starter if more restaurants were closer to it.

Less than a mile from the market to Toki Underground. Now that is a Friday afternoon/evening! One that I might be experiencing soon. Also an easy 10 minute stroll from Union Market to Boundary Road.

Is this the menu of appetizers? Are the appetizers still half price during happy hour?

Looks like happy hour has been modified to "Everything's $5" - used to be half priced appetizers, $4 beers, $5 wine selections. Here's the details... (I'll miss the half priced charbroiled oysters)

http://www.acadianarestaurant.com/downloads/clientuploads/acadiana-promotions_67_3216406366.pdf

Hard Times does good "topping" chili, but I'd never eat a bowl of it.

Actually, my problem with Hard Times Cincy is that it's not thin enough to be a good spaghetti topping, though I usually like the flavor. I know it's heresy in the proper cooking world, but I like my Cincinnati style (and Ben's) to be saucy, done by cooking the meat directly in the liquid - no browning. Just like Skyline, Camp Washington, etc in Cincinnati. I always like to think of it as not really chili, but more 'Macedonian Spaghetti Sauce.' Oh and it needs to be topped with loads more mild Wisconsin cheddar

I like the chili at Urban BBQ. On its own or incorporated into Frito Pie. But usually when I crave a bowl of red (or verde), I just make my own.

http://www.urbanbbqco.com/full_menu/

Two Step Chili

$5.89

Brisket, chuck, black & pinto beans topped with cheese, green onions & sour cream. Served with chips or Cornbread

It's ok for these guys. And since they're not these guys, I think it's safe.

Kind of funny, because the first thing I thought when I saw a photo of a Taylor Charles cheesesteak was that it looked a bit like Geno's version...

Upon seating, our server launched into a 5 minute long soliloquy about the menu, the restaurant, the chef, how to order, how much to order, what not to miss, what he had for lunch (seriously), and probably 10 other things I tuned out.

"Have you dined with us before?"

My answer is always YES! Yes I'm familiar with the concept of farm to table small plates, thank you.

I've never seen anything at the DC area places that wasn't also available in bottles except for the "mixed" beers: 75-Minute (half 90 and half 60 Min) and Black and Tan (half Chicory Stout and half 90-Minute).

I think that 75-Minute bottles are available in the DC area now - but releases are very limited. http://www.dogfish.c...-minute-ipa.htm --- oh look there's some at Gilly's right now --- https://twitter.com/...361026796392448

For me, the huge difference between Rehoboth pub selection and the ones in the DC area is that you cannot get the 75-Minute on (Johnny) Cask in VA/MD. My go-to pint when down at the beach.

And I had a nice meal there in 2003.

Say hi next time!

Interesting new name - Zaika. A restaurant with this same moniker in West London was the first Indian establishment to win a Michelin star.

http://www.zaika-restaurant.co.uk/

I had a very nice meal there many moons ago.

Hold on to the growler and bring it to Port City, Mad Fox, DC Brau, etc - I think they all fill other growlers (for around $10-$15). It still keeps its $8 value as a recepticle for getting re-fill prices at other breweries. And at DC Brau you can often get styles at the brewery not available in can or bottle, so it's more than just a price/value thing + you definitely get that brewery freshness. I'm sure other breweries would be happy to put their sticker on top of the DFH logo if you don't want to look at it.

(Edit to stress that these are only...) Rumors swirling that Againn will be shutting shop next month...

http://www.princeofp...new-york-ave-nw

I actually had a fairly decent visit there last week to use a Living Social voucher. Staff was friendly, drinks were good and the food was OK. Not surprised that they'll close as the larger restaurant group (or aspiration for it to become an actual restaurant group) seems to be toast.

Just think of me as the "Tom Shales" of restaurants.

Did you watch all 90 minutes of Saturday Night Live for dessert?

Mangialardo & Sons - The G Man

ChurchKey - The New Luther

A champagne "coupe"... I learned something today!

The service was really stellar with a very nice bartender who made nice recommendations for us and got us everything we could possibly want very quickly.

This is really, really, really what sets 8407 apart from the rest of Silver Spring. The service is light years ahead of any other place in the downtown area.