Kev29

19 minutes ago, Ericandblueboy said:

When did every dish come with greens on top (or on the side) start?  This is also the case at A Rake's Progress.  

Blame (or credit) Rene Redzepi and David Kinch. 

3 hours ago, Ericandblueboy said:

Do they not take reservation for weekends?  

From their website:

Quote

We take a limited number of reservations for your convenience during the week. Please note we can only hold reservations for 15 minutes.

Sunday through Thursday

57 minutes ago, saxdrop said:

Appreciate the gesture Don, but, uh.... The closest restaurant on this list of dining "near" FedEx is 11 miles away, easily over 30 mins drive. The furthest is over 20 miles! (in Bethesda). This isn't so much a list of dining around FedEx, by a "Washington local expert,"  as it's a grab bag of general "greater Washington area" spots.

Where are you traveling from? Are you parking on site or trying to take Metro or something else? How much time do you have pre-event? 

FedEx isn't Cap One Arena or Nats Park or The Anthem or other spots where you just pop in somewhere for a meal before an event. FedEx consumes your life for hours before and after the show/game. If you're parking in the FedEx lots grab Gus's or Popeyes fried chicken on the way and tailgate. Or maybe the Carolina Kitchen in Largo is passable? 

Other options further afield depending on travel and route -- stopping in Hyattsville (Pizzeria Paradiso, etc) then 410 over to Landover or even something on Capitol Hill if going via Metro (leave a lot of time for train and the mile walk to FedEx property from Morgan Blvd station). 

10 minutes ago, DonRocks said:

Congratulations to Brothers and Sisters (but everyone knows lists like these are a load of baloney, right?)

Of course. But relevant for the fact that it probably shows that the bar (and other spots) inside The Line probably won't be cooling off in the near future. Hype is hype, baloney or otherwise.

(I haven't been to The Line and don't have a take, though I do like other offerings by their food and drink proprietors)  

One of Esquire's 21 Best Bars in America for 2018

2 hours ago, jrichstar said:

To close the loop, the inevitable didn't take long:  

"R Family Kitchen & Bar Is Closing in Downtown Bethesda" by Joe Zimmermann on bethesdamagazine.com

That much square footage for a doughnut shop seems... not wise. Though a comfortable all-day cafe with coffee, doughnuts, sandwiches, arepas, desserts, etc does sound okay. Still not a lot in the margins to pay the rent. 

I've noticed a drop in quality the last couple trips to the Rockville outpost. My kids love it, but the last time their mini-burgers were burnt. Visit prior my chicken pesto pizza was super bland, had been reliably good before. Service still very friendly but a bit off in timing -- particularly with getting the check and out of there with little ones. Cooking and execution used to be better than what you'd expect from a restaurant group chain, now it's probably around par. 

Went this evening after a family bbq -- great. Hadn't been since it was confirmed this was the real deal recipe and it's as good as it always was. I got mango (ice cream, not sorbet), delicious and not cloyingly sweet. Very rich, milk fatty ice cream with a natural mango sweetness - not too much. Made better by going with a cousin back in town who joined me on many York Castle evenings as kids. Tonight we took our kids. 

On 5/25/2018 at 10:49 AM, Bob Wells said:

They need to focus.

Seems like they're going to aim that focus on the MGM restaurant (and the original Frederick places). Maybe not a bad idea. 

I've never had a problem with the finish. Obviously serving conditions are important but I've enjoyed pretty much every one I've had. 

Related: Churchkey had Two-Hearted on cask once and I honestly think it was the best glass of beer I've ever had. I love hoppy American ales on cask if they're well made. You get the hop notes without the C02 upping the sting. A mellower finish. Don if I ever see it on cask there again, I'll alert you. 

10 hours ago, DonRocks said:

Although we can cordially disagree about the virtues of Bell's Two-Hearted Ale, every indication is that Buck's is back.

Two-Hearted is a national treasure. 

Thank you for your time. 

2 hours ago, dracisk said:

Meh. Doesn't sound interesting, but I suppose one never knows. I'm pretty sure I saw that guy at the Chophouse the one time I ate there. Was he maybe a bartender there?

Mac is an industry vet. Not sure about the Chophouse but he was a longtime Flanagans bartender/investor/operator. 

I'll check it out. I'd be happy with a decent bar set up, Wheaton can use one (Limerick's bar area a bit too small). Not really concerned about food when you have Ren's, Ruan, etc, etc before and after drinks. 

On 2/26/2018 at 8:24 PM, dracisk said:

That's too bad, not that I was particularly interested in either iteration of this restaurant. Maybe something more interesting will take over this space!

-- the eternal optimist

Here's word of something new -- 

Even if these places aren't perfect, they'll still be huge additions to Silver Spring. Looking forward to hitting the bar to try it out. 

7 hours ago, TedE said:

All of the draft beers, even the District Drafts, are available in large sizes now (I couldn't tell if the big cups were 20 or 24 oz.).  For the local beers at these stands price was up to $12 for a regular (the same size as last year) and $16 for the bigger serving.  Gulp.

$12 for 16oz; $16 for 24oz (DC Sports Bog):

"Don't Freak Out about the $16 Nationals' Craft Draft Beer" by Scott Allen on washingtonpost.com

8 hours ago, MarkS said:

The Aslin beer garden is huge.. 

Figuratively, not literally 

Sorry, I read the name and all I can think is

Closing (Washingtonian, Anna Spiegel, 3/12/18). New concept coming. 

1 hour ago, Simul Parikh said:

Is a hamburger place really a must visit anywhere?

Yes. See: tourists in NYC and Southern California with Shake Shack and In-and-Out respectively. It may seem crazy to you, but it happens a lot. 

I'll check in on the soon-to-be-reopened Quarry House and report back on the burger. 

5 minutes ago, DonRocks said:

I also think I'm conflating "Pork Pies" with "Sausage Rolls," and still might be.

Don, thankfully I'm here with my "very particular set of skills" 

Pork pie - think, firm pie crust with hard packed ground pork filling and (typically) aspic. Usually served cool or room temp. Middle English classic, more of a historically classic pie. 

Sausage roll - softer, sometimes puff pastry with uncased breakfast sausage inside. Usually in a square/rectangle. Served warm or cool. 

1 hour ago, DonRocks said:

How did you manage to insert the sauce so cleanly in the gaps between the sausage and the pastry crust?! Did you poke it in there with your knife?

{not sure if joking but}

That's the aspic

http://www.reallynicerecipes.com/recipe/pork/pork-pie

Drove by Rock Creek Kitchen today and there was a closed sign in the menu display. Yelp seems to confirm.