agm

Is anyone in the downtown area up for an early lunch Wednesday? Does anybody want to see their picture in the Washingtonian? I'm not exactly sure why, but the Washingtonian will be sending a photographer to Restaurant Kolumbia on Wednesday the 29th, at about 11:30. Here's your chance to be famous! Well, OK, maybe not. But I think Jamie would like to ensure that the bar area looks lively. Personally, I'd love another shot at the awesome Philadelphia Bob sandwich, and if some photographer happens to point a camera in my direction, well, that's his/her problem. Anybody interested? Adam

--> QUOTE(john b @ Nov 24 2006, 02:39 PM) <{POST_SNAPBACK}> Philadelphia Bob - This is a classic "Philly thing." Chef Jamie is using a sub roll, roasted turkey, stuffing, cranberry sauce, and onions for this. It will be served with "Best on K" Fries Oh, man, that is one hell of a sandwich. Apparently it's going to be on the menu for a while (the lunch menu or happy hour? I can't remember). Run, don't walk, down to K Street and try it.

--> QUOTE(john b @ Nov 24 2006, 02:39 PM) <{POST_SNAPBACK}> Philadelphia Bob - This is a classic "Philly thing." Chef Jamie is using a sub roll, roasted turkey, stuffing, cranberry sauce, and onions for this. It will be served with "Best on K" Fries Oh, yeah, we're there.

Although I generally eat at the bar, from what I've seen the back room can vary. At times, it's been pretty full, so I'd call for a reservation. The bar lunch is definitely the easier, faster option.

Yes, that's exactly what should be asked of him. I believe I did say that. But that's not what you've been arguing: So the issue is now his screen name. Sorry, that just doesn't compute either. If you know who Restaurant Gal is, and know where she works, then reading a post in a thread about that restaurant, you might reasonably be expected to figure out what MRG means. So yeah, that could be considered making a name for oneself based on the blog - but only among those who know the "secret". If you don't know who Restaurant Gal is, and where she works, then "MRG" has no meaning, conveys no information, and does not in any way trade upon the blog or its author's pseudonym. To those for whom MRG would have any meaning whatsoever, simply using that name would by itself constitute disclosure: Here I am, I'm Mr. RG, you know who my wife is. To the rest, it's just another screen name, invoking nothing. Which once again makes the identity of Restaurant Gal something that could easily have been kept quiet and entirely out of the conversation. Disclosure of the relationship to the restaurant remains the only valid issue, as we've all agreed. The blog is relevant (well, was) only to those who already know. Who still, in my opinion, as stated previously, had every right to disclose that information, but no reason to do so. OK, I've said enough, I'm done with this topic.

I disagree. Yes, of course MRG should have disclosed his/her connection to the restaurant (although it seems to me on rereading the post in question that such a connection was implied, though not stated). But he (let's assume it's Mr. RG) could easily have said "I'm married to an assistant manager of this restaurant" and would have provided all the disclosure necessary, without needing to mention that "oh, by the way, that assistant manager also happens to write a blog under the name Restaurant Gal." The link to the restaurant is relevant. The blog isn't.

I see people who are fooling themselves in some aspect of their lives every single day. I see no reason to burst their bubbles. They're not hurting anybody, so I leave them alone. And on the rare occasion when I think it's to their benefit to know that they're not fooling anyone other than themselves, I have approached them quietly and told them so, rather than loudly exposing their "secret".

On JG's issue 1, a blogger has no right to anonymity, but he/she may have a reason to desire it. Any one of us has the right to expose that blogger, but as long as nobody's getting hurt and nobody's taking advantage of anybody, none of us has a reason to do it. There's no upside, there may be a downside from the blogger's perspective, and at the very least there are hurt feelings. So why do it? Or more simply, why not simply be nice and respect RG's wishes?

Weak. Not fully thought through, or not implemented well. Like the food, hate the menu.

Hmmm... you must have gone to a different PS7 than I did. I've only had one dinner there, but it was excellent (review on page 2 of this thread). Three trips to the bar (I think), each highly enjoyable, both for the bar menu and the drinks. There are some issues, sure, but not the quality of the food or service any of the times I've been there. I'll admit that I haven't sampled the dinner menu as extensively as Sietsema, and it's quite possible that if I had I would have been similarly disappointed, but "great bread and little else" is pretty harsh, and I believe undeservedly so.

Adam made one of those for me a couple of weeks ago. Very odd. Very tasty. I'll be back for more.

I had that last week, and didn't find it salty at all. Somebody's hand must have slipped in the kitchen.

I opened up a bottle of batch #3 this weekend and drank some with some of the same people who helped me sample batch #1. It was noticeably different from the first batch, and I think I liked it a little more, which of course is highly subjective. Unfortunately, my impressions were somewhat affected by the Springbank, Bowmore and Glenmorangie Port Wood that were also opened and required sampling, so I can't give a very specific description of it. Fortunately I have half a bottle left for future tastings.

Lunch today (in the dining room, not at the bar): Crispy Duck Confit and Galantine over Grilled Black Mission Figs, Goat Cheese and Frisee, Hazelnut Vinaigrette. Crispy and chewy and tender all at once. Delicious. My +1 today was Mom (birthday lunch). She loved her lobster salad, but I didn't taste it. We split a pear brioche charlotte for dessert. Awesome. Judging by recent posts it looks like there hasn't been much dessert action going on. Big mistake - the desserts rock.

Technically, it' s the only producer of Vegemite, since the Vegemite is a brand name, not a generic term, and the brand is owned by Kraft. Apparently this pissed off the Australians so much that somebody developed "Aussie Mite."

Very interested, if the schedule allows. What time?

Don't worry - kielbasa is featured on other menu items, so there's always some available in the kitchen. If you need a kielbasa sandwich fix, just ask. The Beef on Weck is pretty darn tasty, too. Who knew they ate so well in Buffalo?

Napoleon and Snowball?

Jamie's coming.

NotQuickDraw and I will be at the bar at PS7 at 6:00 tonight, pre-theater. Veal cheek chips ... yummm!

Well, I will have spent most of the preceding day impersonating an athlete, and the remainder of the day dulling the pain I expect to inflict on myself with single malt whisky. So this member of Team Stachowski will have to sit this one out, although I'll happily cheer from the sidelines.

Loosen the skin, and put the bacon under it?

I've always been a very picky eater. I don't care for many vegetables (of the non-starchy varieties), and my proteins were mostly limited to pork, beef, chicken, turkey and dairy. No seafood (except for lobster and tuna from a can), no lamb, veal, organ meat or gamey meats of any variety. No raw protein. I've been far more liberal in styles of preparation, seasonings, spices, etc., and will happily eat the cuisine of any region of the world, assuming my ingredient limitations are met. I've been working to change that by trying new things at the hands of great chefs. On a tasting menu, I'll try anything placed in front of me. Sometimes I'll develop a taste for something I wouldn't eat previously. Sometimes not. For example, I've had delicious fish at 2941; I still generally don't like the stuff and won't order it, but I will try it. I loved the scallops at Maestro, but otherwise find them only tolerable. As for raw protein, I've tried many carpaccios but don't generally like them; I've tried many tartares but have only found one I'd choose to eat, at the RTC preview dinner (in the eggs). I also found the first shrimp I've ever enjoyed there, but seriously disliked the crab others raved over. At Citronelle I loved the soft-shell crab but didn't care for the blue crab it was stuffed with. I now enjoy venison, if it's from a leaner, less gamey tasting cut, and duck; I still dislike most organ meats but duck liver is quite tasty, and although foie gras has not convinced me of the existence of a divine being, it's making a hell of an argument. Veal cheeks are wonderful, but lamb is still on my no thanks list, although I did order it once to get to the risotto it was served with. I've had delicious clams and oysters, but I still hate anchovies, and I'll never understand why one of the best chefs in the area abused a defenseless piece of mozarella with caviar. There's still quite a long list of things I just don't like, but it's a much shorter list than it used to be. Quality ingredients and excellent preparation make a huge difference. Trusting the kitchen is also very important.

Them's fightin' words where I come from, son. Our team will include crescentfresh and, uhm, a couple of folks I haven't really touched base with in a while, so I'll get back to you on that. Oh, yeah, and some guy named Stachowski. Jamie Stachowski, that is, of Restaurant Kolumbia, a man who knows his pork. Anyone who has been fortunate enough to sample his charcuterie, well, imagine what this man can do with a whole pig. Hey, what's that sound? Oh, right, that's Team JG's confidence deflating. It's on now.

NotQuickDraw and I are in for Ooohs and Aaahs and Dino.