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wisehands

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About wisehands

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  1. If you like the crab stuffing on the stuffed flounder or rockfish, you can order a dish with the crab stuffing only (it's not exactly the same as the Crab Imperial). Just ask for the Crisfield Special!
  2. Frankly ... Pizza! was reviewed in the November-December issue of Bethesda Magazine: http://www.bethesdamagazine.com/Bethesda-Magazine/November-December-2014/Dine-Review-Threes-Company-FranklyPizza-SubUrban-Trading-Co-and-K-Town-Bistro/ PS: a correction to the article, they're open on Sat. & Sun. at 11:30 am now. PPS: I'm not a fan of clams, but according to a clam loving friend the relatively new Clam Pizza is now her fave. My current favorite is cheese with mushroom, caramelized onion, and garlic (and roasted red pepper when it's available).
  3. [Note: the post below was from a PM I wrote to DonRocks and he thought it was too good to waste on one person via PM ..... so here it is:] You got it right DonRocks .... I'm just excited to have great local pizza. I guess Kev29 mistook enthusiasm for flacking. I don't know if you recall, but the irony of it all is that you and I had some discussion a while back about the phony style of promotion of the openings of many corporate run restaurants .... then I end up being semi-accused of the very thing I loathe. On top of that, if you knew Frank, you'd know he's the antithesis of hype. Y
  4. Si, si, si for Davide! I was in Sorrento with someone who has lived in the area all her life and she took me to Davide's.
  5. Here's the opening day menu for Frankly .... Pizza in Kensington, which opened mid-July, 2014. Frankly .... Pizza opening menu_0001.pdf
  6. Here's a menu for Emeril menu 1996.pdf Emeril's from October, 1996. It's autographed on the front. I remember we had the degustation and it was fantastic! And back then Emeril was actually in the kitchen.
  7. Now that Frankly "¦ Pizza has been open a couple weeks, it's time for a full review. I must say up front that Frankly "¦ Pizza belongs in the top echelon of pizza places in the DC region "¦ and beyond. The basic Margherita (tomato, mozzarella, basel) is a good baseline for judging a pizza place. What stands out for me about Frank's is the balance of flavors, especially that I can taste the crust AND the toppings in a bite. He also uses top quality ingredients, some imported from Italy like Caputo OO flour, which is part of what packs his pizzas with flavor. I'd say the pizzas are artisana
  8. Mike & Eric, who formerly ran the now shuttered Bay Hundred in Tilghman Island, have resurfaced with a new restaurant in St. Michael's: Mike & Eric's. My impression of what the place offers is excellent skillfully prepared food at moderate prices, served in a casual setting by a very friendly hospitable staff at a great location. MIke, who is a very warm and welcoming host/bartender, runs the front of the house, while Eric runs the kitchen. They have some sidewalk seating, a very quiet back patio, and a comfortable dining room that is designed, according to MIke, to be as "non-jarri
  9. The Tilghman Island Inn is under new ownership. It reopened on July 3. I don't know who is running the kitchen. BTW, although the restaurant here apparently has been using the name Mike & Eric's, it is NOT associated with the recently opened Mike & Eric's Front Street Restaurant & Bar in St. Michael's (which is being run by the actual MIke & Eric who formerly ran the currently closed Bay Hundred in Tilghman). Apparently the guy who bought the TI Inn also had acquired Bay Hundred and through legal contractual rigmarole ended up claiming ownership of the name "Mike & Eri
  10. Frankly . . . Pizza! does have a liquor license. Frank's got some nice brews on tap. He's also making his own artisan sodas..
  11. Calumet Fisheries is one of a handful of unique Chicago eating experiences you can find these days. It's one of the last originals of what were called "shrimp shacks" in Chicago (there's another one called the Fish Keg at the other end of the city on Howard Ave. on the Chicago side of the Chicago-Evanston line). They have a smokehouse on the premises and offer more than a dozen kinds of smoked seafood and proclaim smoked shrimp as their specialty. They also really know how to fry fish. This place is truly off the beaten path. Not far from the Indiana line in an industrial area on the Far
  12. My favorite gelateria in Florence is Vivoli located at 7r Via dell'Isola delle Stinche, which is just steps from the piazza fronting the majestic Santa Croce. It's also the oldest in Florence (1929). The origin of the name of the street is fascinating ... pronounced "stink-ay," which makes it memorable. It is one of the streets that bordered the Le Stinche prison, built in 1299 by the Florentine Republic to hold prisoners of war and those poor souls guilty of political offenses (one famous prisoner was Machiavelli, who was held for questioning there). From this arose the saying "go to S
  13. wisehands, on 20 Oct 2013 - 1:27 PM, said: I believe they've kept their promise to keep the deep dish recipe at the original Uno and Due unchanged; however the actual execution of it might be another matter! Sadly, not all pizza pilgrimages are rewarded at the end of the trail. IMHO, corporate management is hell on pizza legacies ... Uno, Giordano's, Edwardo's are evidence.
  14. My favorite for deep-dish is Lou Malnati's. I think Malnati's is the only deep dish pizzeria that successfully pulled off opening multiple branches and maintained its quality. I prefer Malnati's to Connie's, Nancy's, Bacino's, and Carmen's, but Giordano's and Edwardo's have declined badly, victims of corporate takeover and clumsy expansion. The original Gino's East location is still OK, but not so sure about any branches. Some people like Pizano's, which was opened by another member of the Malnati family. Pequod, along with Gullivers, was opened by Burt Katz, but he sold them. They're s
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