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agm

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Everything posted by agm

  1. agm
    There will definitely be ribs - non-traditional ribs, but ribs nonetheless. They're in the smoker now. I'm bringing a charcoal grill to finish them. That won't take long, so there will be grill space available if you need it.
  2. agm
    Slight change - we're still bringing ribs, but not mac & cheese. Just too much going on.
  3. agm
    On-site cooking, however, may be a bit of a problem.
  4. agm
    It's more than a month out, so plans may change, but for now I'm planning on ribs, and possibly a new mac & cheese recipe that I've been thinking about.
  5. agm
    Correction: 10/21 is out for us. I don't want to vote twice - can you count one less for 10/21 and one more for 10/28?
  6. agm
    For us the coming two Sundays would be difficult, 9/30 is out. October 7 and 14 are good, 21 less so, 28 out.
  7. agm
    http://www.washingtonpost.com/lifestyle/food/jamie-stachowski-a-man-of-character-and-charcuterie/2012/08/06/3288d4fa-dd73-11e1-8e43-4a3c4375504a_story.html
  8. agm
    Last night's pizza special: the Notorious F.I.G. Figs, blue cheese, and slices of speck so thin you can read through it.
  9. agm
    Does anybody know where this is? Eden Center is a big place, and I've spent far too little time there.
  10. agm
    We'd love to come, but we'll just be getting back from vacation.
  11. agm
    NQD and I are interested.
  12. agm
    We're in.
  13. agm
    Sliders - pork belly in some kind of asian-inspired sauce, sweet and slightly spicy and porky and tender and delicious. Not sure what they'll be called, but if and when they make it to the menu you have to try these. Apparently oyster mushrooms are really good right now. They added an extra element of earthiness that made one of my favorite dishes here - the BLT gnocchi - better than ever. Pizza didn't exactly suck, either.
  14. agm
    We're coming. Still planning to bring ribs, but no mac & cheese.
  15. agm
    NQD and I are coming. Current plans are to bring baby back ribs and five-cheese/bacon/truffle mac & cheese, but that may change,
  16. agm
    Stopped in briefly to say hello today. There were a couple of customers in the shop, and Jamie, Josef and the manager, whose name I'm blanking on, were behind the counter. It's a nice space, big and roomy in the back, which was open and in full view of the customers. Up front there's a case of fresh meat, and another full of sausages, pates, smoked and cured meats (duck prosciutto, venison prosciutto, various forms of pork), smoked chickens, and all sorts of tasty things. Another case had drinks and some miscellaneous items, and there's some light shelving with crackers, pastas and various items. On the wall is a list of sandwiches. Already, it's a good start, and while we were there the place started to fill up. No surprise - it was a beautiful day to be outside. But it's just a start. Josef promised a lot more to come, and Jamie mentioned that there's more in the works before their official grand opening. Better to have money coming in now, though, than to wait for everything else to be done. The shop was busy enough that we didn't have a chance to talk much, so I don't know the details of what's coming, but some of the local press/blogs have said produce and prepared meals are in the works. We walked out with smoked kielbasa and andouille, duck prosciutto, some pate, and some kind of "meat pudding" with pastrami and various charcuterie scraps, sourdough bread and other goodies melded together (it looked weird enough that I had to try it). None of them have been tasted yet - we had other plans this evening. We also walked out with lunch - a pastrami sandwich on pumpernickel, and a four-meat grinder. The pastrami was mine. It was thickly cut, and had a strong smoky, delicious flavor. Very different from a standard NY pastrami, so if you're looking for that it may disappoint, but if you just want a great sandwich with tasty, satisfying meat, it fits the bill. NQD's grinder was huge, on nice crusty bread, and she proclaimed it absolutely delicious. I'll verify that tomorrow when we split her leftovers. We'll go back sometime to investigate the fresh meat options, and to see what else is coming. With good raw ingredients, Jamie's charcuterie, and great sandwiches, I think this will be a winner, if Jamie and Josef can adjust to the retail business.
  17. agm
    We're also finding ourselves at Orso with surprising frequency. Trust your kids - the burgers rocked. Deliciously greasy - maybe too much so for a full-size burger, but for a slider, just right. NQD agrees that the agnolotti was wonderful (I don't do crab). Mussels flew off the table. There are still ramps available for "The Dude," but now they're sliced and roasted, and the speck julienned, which changes the flavor balance a bit but ensures that you're getting speck and ramps in each bite. Get it while the ramps are still here. The one disappointment of the evening - no poutine on the specials board. But we still left stuffed and happy.
  18. agm
    May 1 is possible for us if it's not too early; May 8, 15, 22 are OK.
  19. agm
    Phooey. This place is so close to us, but that's the one Tuesday we can't make it.
  20. agm
    What time are people actually planning to arrive? We can't make 4:00, but we do plan to stop by.
  21. agm
    If you paid $44 for a steak, you ordered off the dry-aged menu. Those steaks are definitely more expensive, and have a very different flavor that some people adore and others can't stand. The regular options are significantly cheaper (most $32 or less) and have a more traditional beefy flavor. You paid a lot for food you didn't enjoy, and that's unfortunate. But that doesn't mean that Ray's has jacked up their prices, or sacrificed their quality. It means you ordered off the wrong part of the menu (for you).
  22. agm
    I'm happy to report that Mint and Mustard is still going strong. NQD and I had an outstanding meal there a week or so ago. For us, it was definitely a step above Rasika. Thanks, Adam23. We never would have found it without your post. For the rest of our short trip we stuck to pubs and a burger joint, nothing specific worth mentioning, but pretty good for what it was. The local beer, Brains, is excellent, particularly the stout.
  23. agm
    Forgot to post this Saturday. While it's still around, get "the dude." Pizza with ramps, smoked blue cheese and speck. It truly does not suck. I don't know if it was a one-night deal or if it will make it to the regular menu, but if Will's poutine is available (with a spicy bolognese and poached egg), it's a must. Order a beer to tame the heat.
  24. agm
    You did!
  25. agm
    OK, the new menu is in place, so it's time to get yourself over to Orso. This is - already - a damn good restaurant. The dinner menu is in two parts, small plates on the first page, pizza on the second. NQD and I, of course, over-ordered. Sophie’s Meatballs, served on creamy polenta, Seared Scallop w/couscous, tomato jam, Papperdelle w/milk braised veal, spring vegetables, and Gnocchi with fine herbs and truffled cream. All were excellent, no misses in the bunch. But the highlight may have been Baby Carrots & Beets with carrot vinaigrette and ewes cheese. No, sorry, I'm not going to describe every dish - go try them yourselves. All but one under $10. By this point, we could easily have stopped for the night. Dessert was also a possibility (a plate of donuts that passed by was extremely tempting). But we weren't going to leave without sampling the pizza. We split an Orso - mozzarella, pecorino Tuscano, fontina, grana, ricotta, garlic, prosciutto. We opted to have it sliced for easy eating, even though that can contribute to soupiness. Despite that, and despite all that cheese, the crust retained its texture and was nicely chewy, not at all soupy. I had no problem picking up a slice without excessive sagging at the end. Lightly charred, enough to give it some flavor without scaring away the char-phobic. Char lovers might want more. Overall flavor was outstanding, as you'd expect with those cheeses and a very generous layer of prosciutto. By that point, we were done. Stuffed. No dessert, no coffee. On the strength of the small plates menu alone, this is one of the best restaurants in Falls Church. On day one of the new menu. And it just happens to have the best pizza in the area.
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