JDawgBBall9

They were selling at Merriweather Post Pavillion at Sunday's festival, I think I saw the price as 2 for $5. I don't know if it was specific to that day or they are making it a permanent menu item.

I may be heading to Corridor later to pick up some wine since I volunteered to bring some. However, unfortunately nobody knows what we are having so the pairing aspect is out.

So moving on, what is everyone drinking?

This may be old news to some, but some new items are being unveiled today.

http://www.wbal.com/absolutenm/templates/orioles.aspx?articleid=69925&zoneid=61

The following is a full list and brief explanation of some of the foods which will debut at the ballpark in the redesigned and rebranded concessions:

Camden Yards Crab Cake: Sportservice chefs got their inspiration for the Camden Yards Crab Cake by sampling the Maryland favorite at more than 50 restaurants in the region. The exclusive crab cake for Oriole Park's concessions and premium areas is made with all-jumbo lump crabmeat and served with cocktail and tartar sauces, fresh lemons, crackers and Tabasco®. *Available at the Old Bay Seafood® satellite stand and on the club level

The Birdland Dog: Sportservice created The Birdland Dog by topping the crowd-pleasing Esskay hotdog with the tastes of Baltimore: smoked pit beef, Little Italy pepperoni hash, stewed tomato jam and crispy, fried onions. Nestled in a fresh bakery bun, it's a hot dog that eats like a meal. *Available at Polock Johnny's Famous Polish Sausage stands and on the club level Polock Johnny's Sausage: A Baltimore favorite from the popular eatery in the Lexington Market, this brand holds true to its 1921 slogan: "Polock Johnny is my name. Polish sausage is my game." *Available at Polock Johnny's Famous Polish Sausage stands and on the club level

O's Pretzel: These tasty pretzels are hand-rolled and formed in the Orioles script "O." Sportservice chefs make them from scratch daily, baking and basting them in butter and finishing each pretzel with a sprinkling of kosher salt. Fans can dip them in their favorite condiment, but we predict many will love them just the way they are. *Available at the Hand-Rolled Pretzel stand on the first-base side of the main concourse

Chop House Steak & Egg Sandwich: Sportservice uses certified Angus skirt steak, marinated and served with balsamic onions, horseradish cream and Gouda cheese. A fried egg is the finishing touch. *Available at the Baltimore Chop House stand and on the club level Beer-Battered Soft-Shell Crab Sandwich: This new sandwich features Chesapeake Bay soft-shell crab, battered in a mixture of National Bohemian Beer and Old Bay® spices, lightly fried and served on a fresh roll. With local taste as the driving force, this sandwich is a sure home run. *Available at the Old Bay Seafood® satellite stand and on the club level

Little Italy Meatball Sub: A nod to the traditions of Baltimore's Italian community, the meatballs are made right at the ballpark with San Marzano tomatoes, Pecorino Romano cheese, basil, garlic and other ingredients. Sportservice chefs hand-roll and finish the meatballs with dry white wine. *Available at the By the Slice Pizza stands and on the club level Rolling Crab: Our roller grills aren't just for hot dogs anymore. Sportservice's spiced-up crabmeat option boasts a spring roll filled with crab meat, peppers, pepper jack cheese and various secret spices. Flash-fried and then served from a traditional roller grill, the Rolling Crab satisfies one of Baltimore's most sought-after tastes with a Tex-Mex flair. *Available at the Old Bay Seafood® satellite stand

Boog's BBQ: One of the most recognizable brands in the ballpark returns with a rich variety of pit beef, pork and turkey sandwiches. The meat is seasoned with Boog's signature barbeque rub, smoked and then charred on an open flame. This year we're introducing the Big Boog - twice the meat with the same great flavor. *As always, available at Boog's BBQ on Eutaw Street

Old Bay® Wings: These jumbo wings are fried to perfection and tossed with local favorite Old Bay® Seasoning. Move over, Buffalo wings, Baltimore Wings are in the house. *Available at Das Sausage Haus stands and on the suite menu

Natty Boh Brat: What do you get when you take a traditional bratwurst and infuse it with the great taste of National Bohemian Beer? A signature item for Orioles fans that is now available at Oriole Park at Camden Yards. *Available at Das Sausage Haus stands

Berger Cookies: The signature Berger Cookie - a vanilla wafer topped with a thick layer of chocolate ganache - has been one of Baltimore's local treats since the Berger family brought it from Germany in 1835. There's a reason it's been around for 175 years: It was perfect from the start. *Available on the club level but also might be available in concessions in the future Baltimore Wedge Salad: This new salad features grape tomatoes, crispy bacon, green onions, garbanzo beans, peas and bleu cheese, topped with red wine vinaigrette. It's a dynamic field of greens for one of baseball's most innovative ballparks. *Available on the suite menu.

This is my "to whom you are drinking to" tonight. Too sad for words. Click.

Oh hell no. If Bourbon County Stout is ruined....it might be my favorite beer

Trust me, going to the Stadium to eat was only of tertiary importance to us, after gambling and watching the games, but the food was soooooo bad that it cannot be ignored.

Yikes

I mean, the sports gambler in me certainly doesn't care what Lagasse's Stadium's food is like. As long as they don't serve the pizza our elementary school served than I'd be happy. I walked in there during crunch time before dinner at Delmonico on Saturday and was immediately in heaven. Would never cross my mind to go there if I didn't have a lot of action to bet on, but it definitely serves a purpose. To each his own though.

Yeah I saw Dennis Rodman had a meet and greet advertised for 1-3 yesterday somewhere along the strip

We had a bachelor party too but our only notable dining experience was Delmonico, but I think everyone was too beat up to fully enjoy it. Still very good and I was impressed with the wine prices, I think our bottles were less than a 100% mark-up. Of course thats if I even properly recall the exact bottle we got.

I was at my local Chick-Fil-A after a long day for a later dinner and they slowed up a bit so one of their workers walked by to every table and asked if I wanted anything extra like napkins, ketchup packets, etc. I was quite taken aback and impressed.

Was there tonight, basically every possible pig part was on the menu as a special. Passed on the pork ears for pork shoulder served over brussel sprouts and mashed potatoes topped with a goose egg...quite good. There were a lot of things on the menu that sounded good, and from what I saw on my plate and my friend's (Lamp Shephard's Pie) they should be able to pull most of them off. I'm not in Frederick often but for a Saturday night it wasn't crowded at all, I would definitely go there often if I lived in the area.

Nobody has reported about the new location yet, so I'll chime in. Have to keep it brief.

I went last night and the taste transferred from the old location pretty well. Much larger than the old location and they have to be raking in so much more money. Seems that its the hot place for UMD students to get their parents to take them out to while visiting. Long story short, if you liked the original location you'll still enjoy it just as much.

I just tried this stuff last night at Pure Wine in Ellicott City. Anyone seen it in the burbs closer to DC?

I've been meaning to try this place, maybe I'll use this as a suggestion if/when I wander over.

(Digression: I must say that my list of places to try in the area is growing at a rapid pace and I'm pretty pleased that Howard County is getting a little bit more soul when it comes to food/drink. Right as I potentially prepare to move out of the area too)

OMG. I love, love High West Silver. I attended a tasting during the poorly publicized but quite fun DC Whiskey Week and fell in love. High West Silver is very smooth and light. I have, primarily, enjoyed it over rocks but would love some ideas for cocktails to make with it. Also, Joe, should I keep the Silver on ice or out on the bar? Thanks!

I bought a bottle today and fooled around with it tonight...there is a recipe for a Clementine on the bottle that with the make-up of the whiskey basically tastes like a margarita...it was pretty solid. They also have a recipe for and Old Fashioned that I did not try but in the future I'm going to be pretty content with drinking it straight. I honestly don't know if I'll buy another bottle due to its nature but it was a very successful bottle that I don't regret buying at all, definitely worth a try in some way.

Seems to me that it would lose something without the great bacon texture, I was crispy fat not chewy lean.

So my friends and I made the bacon jam since we had a snow day today...we liked it and I'll probably experiment with it on various products, but when I put it on toast there was just something missing. It was very sweet and not too salty, so I think IMO not enough of the bacon flavor was coming through but I don't know if that was because of something we screwed up or the recipe. The maple syrup came through very well so I don't know. If anyone else makes this let me know.

I ate at a decent local pizza place in Anchorage called Moose Tooth Pub....IIRC they had a pretty good selection of their beers and it got REALLY crowded on a Thursday night, like Olive Garden crowded. Of course that might have been because of the company since it was my last night in town saying goodbye to a friend who just got stationed up there. Unfortunately we didn't go to a restaurant with good salmon or anything since my friend's roommate caught it and made it at home. And he's in Afghanistan so communication is sparse.

While you're up there, make sure to drink as many Alaskan Brewing Company beers as possible.

I had the wine a couple times a few months ago while on vacation and I agree with you, its really good especially for the price. I really like all of the wines of theirs that I've tried (which is admittedly not much) but the shiraz stands out.

This High West Silver intrigues me, I just bought a bottle of Talisker but once that is emptied I think that'll be my next purchase

My bottle of scotch is almost empty and i was craving bourbon to replace it but now this thread swings me back in the direction of scotch. Oh the woes of a beginner drinker in a beginner job that tries to ration himself to one high-end bottle available at a time.

Who's kidding who, now I'm gonna buy both (that Isle of Skye sounds intriguing)

I read this as "Stripper Club Entree Ideas" and thought a member was opening up a Gentleman's Club in the district

So, when is a restaurant going to write about a specific jackass customer?

now THAT would be a thread that I would love to read

The Baltimore groupon is $25 for a $50 gift certificate to Prime Steakhouse, Timothy Dean's restaurant of Top Chef fame. Surprisingly, there's not a thread on the restaurant.

Comped meal- what do you tip?

We ate at the Palm in Miami on Friday, figured it should go in here since it is a chain instead of the Miami topic on the Intrepid Traveler board. The entrees and sides were fantastic and the chain has possibly the best carrot cake I could possibly imagine, it appealed to everyone whether they liked carrot cake or not.

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[i know it seems mercurial, and your instinct to post in the DC forum was sound, but usually (even with chains), the post follows the location of the meal - I should probably codify this one day so people aren't left wondering, but sometimes I even wonder myself. :)]

The Beacon is a landmark! I went to see my dad last summer and made the Beacon an important part of the trip. It's certainly no foodie destination, but it's a place everyone should see at least once.The onion rings are my thing. How can you go wrong eating rings at a place with huge (50lb?) bags of onions you walk by to get into the joint? It hasn't changed in decades. You still place your order with the guy at the counter and he screams your request, usually in diner code, to the rest of the huge, visible kitchen staff. It's classic. Best sweet tea around, too.

Clemson was a food wasteland when I was in school there, and apparently still is. The only restaurant I really remember eating at as a poor student was Bojangles. We usually had to make biscuit runs at midnight due to an overwhelming need for munchies. I really wish we had Bojangles up here.

Yeah their sweet tea was really good and they were proud that they were the leading seller of sweet tea in America. Or something like that. It was quite a nice experience and if I'm ever in that direction again I'd go there again. However we had to kill time so we took the detour off of I-85 to go there for lunch.

Couple Bo's locations in PG County.

Basically the only reason to go down there is if you have family in the area or maybe driving through. I figured it deserved its own thread though so that one person could bump it in two years.

I didn't see an appropriate topic in the index, was in the area two weekends ago and am bored so I figured I'd report.

In Spartanburg I ate at the Beacon Drive In, which is apparantly a Spartanburg landmark. Served southern fried food and had a pretty classic feel to it. Probably wouldn't appeal to most of the diehard foodies on here but for what it was I thought it was pretty decent. Won't go in depth, just linked the site.

Downtown Clemson really didn't have too many options, went to Wingin' It for some wings but by that point we had been drinking most of the afternoon so to me they tasted like the greatest wings ever. Plus they had fried pickles, which I love but can never really find in Maryland. Which is probably a good thing for my health. Actually now that I think about it I think the Beacon was the only meal I had where I wasn't intoxicated. Including dinner at Little Caesars, which might have been the highlight because of the childhood nostalgia and I hadn't eaten at one in probably 12+ years.

I'll be down in Greenville in May so recommendations would be appreciated for that as well. I know my sister has some places in her rotation but curious about your input as well for all cuisine types and price ranges. From what I understand, a certain high-profile poster should be able to provide some input on this topic (not necessarily Greenville)

Stayed in Kill Devil Hills a couple of weeks ago for some delightful weather and a bit of the Duck Jazz Festival. The standout on our trip was again Blue Point. We went twice for lunch. First time my wife had a panko-encrusted baked flounder on a bed of grits and I had a shrimp-crab salad poboy. Dessert was our best peach dish of the season, a peach and plumb cobbler. Second lunch was a salad for my wife while I had what they called a Strata. I would describe it as something like a savory bread pudding with gruyere cheese. Outstanding! And the cobbler again.

I've been to Blue Point once or twice, absolutely fabulous both times