Scooter

Best fried chicken EVER last night! This could be habit forming.

Had the Au Poivre cooked to "Recommended Temperature" with blue cheese, mushrooms, and sauteed onions tonight after the Mystics game. I think Michael needs to change the name to Crack Burger because 3 hours later I'm craving another!

Cadenhead Old Raj & Fever Tree Bitter Lemon. D-Lish!

I'm taking a sailing vacation in the Aeolian Islands (off of Sicily) later this summer, and plan to add a few days to do some on-shore exploring. Am trying to decide among Puglia, the Amalfi Coast, and potentially trekking up to Tuscany. Any tips (dining or otherwise)? Does anyone know of any worthwhile cooking classes in any of those areas? I guess I'd consider Rome too, although it's lower on my list.

(Don, feel free to split this into separate threads if responses warrant it...)

Take me with you!!! I can fit in your carry-on ;-)

Has anyone had their Pollo a La Brasa?? thinking of heading there for lunch tomorrow...

I had a Thessalonian white wine the other night that was to die for:

"Domaine Gerovassiliou Malagousia"

D'Lish!!!

I've never been disappointed with James' list. Always interesting!

Let me just say that Tiffany Short is by far one of THE BEST bartender/mixologists I've ever met!!!

I stopped by to say hello today and she made me the Bolshevik Martini with beet infused Snow Queen vodka tinged with basil and lime and I just couldn't believe it! WOW!

Wow. May I inquire what the ingredients are for that one?

(Is it still a "golden shower" if it's blue?

Let's just say, we have a backlog of Blue Curaçao...

Brent was one of those people who just exudes joy. At least once a day he'd laugh so loud, I could hear him from across the dining room. It was my job to tell him to keep it down, but it just made me chuckle inside everytime. He will be missed.

Hi Everyone,

Just a note to let you know that Corduroy will be closed for our Annual Summer Break from Wednesday, August 22nd through Tuesday, September 4th. We reopen for lunch & dinner on Wednesday, September 5th. Hope to see everyone then!

Corduroy snagged two bottles of the stuff. Now I just need to get Tom Brown working on a fantastically spicy cocktail to use it in!

Have you dropped OpenTable.com?

We're still using OpenTable, but the slots are filling QUICKLY! ;-)

Looking at my piles of laundry on a Friday evening, empty pantry, and with the significant other out of town, I decided to walk up Connecticut Avenue in search of a treat. I ended up at the bar at Buck's. Great Choice!

Started with a glass of the Del Maso Gambellara Gargenega, one of my faves from my days at Palena and the "World Famous Gazpacho". This was summer in a bowl! A generous helping of baby heirloom tomatoes, fresh corn taken right off the cob, red onion, fresh torn basil and a vinegary twang! All this topped with perfectly cooked lobster that added just the right amount of richness to counter the acid in the dish.

At the bartenders urging (she wasn't letting me out of there without them) I had the soft shells as my main. Perfectly crisp in their tempura coating and wonderfully juicy inside.

No room for dessert, but I'm not complaining... A damn fine meal!

'Coat of Arms' sign that covered 'Indian Ocean' is gone. Windows covered. Dead again.

I actually saw a cleaning crew in there yesterday, looks like they're moving forward with "Indian Ocean".

I said yes and perhaps we could give him a discount as long as he works it!

Umm, Rissa, I thought you TOLD me to schedule Ferhat that night??? LOL

I also like New Scott. Particularly now that I know where to visit Old Scott (Corduroy!). New Scott is friendly and fun.

I think I need to take issue with the use of the word "Old"...

"Previous", perhaps???

There are hints of something going on in the shuttered Riedel's space. Anyone have details?

Looks like the new place is open, noticed a server cleaning the windows yesterday on my way to work. There's a not so subtle full suit of armor to greet guests as they arrive...

I make guacamole at home very frequently, but never enough to use up the whole bunch of cilantro I buy just to get the few sprigs I need.

What else is cilantro good for? I don't have the patience for drying it, I'm afraid, so it often gets trashed.

try making a compound butter with it, maybe adding some lime juice and zest. can be used on fish, steaks, fajitas, etc...

freezes well too.

Fried Chicken entree - enjoyed the skin very much but the meat felt like just chicken - an idea - Just skin the chicken and fry up the skin, you can add it to the cocktail menu.

I wonder what the food cost on that would be...

TJ, I'm just the opposite about iced tea, I don't want any lemon. In fact I tend to order iced tea by saying "no lemon, no straw, no spoon, just ice and tea." But at least 50% of the time they still bring it with lemon. So what do with that lemon wedge? Usually I can give it to my wife to put in her water, but if I'm alone, I don't like having to find a place to put it on the table.

you poor thing, finding a place for that lemon, must be hard.

JLK said:

There are hints of something going on in the shuttered Riedel's space. Anyone have details?

Walked by yesterday. There is a change of ownership notice in the window. Coat of Arms Inc. is listed as owner.

FYI-for those of you who were hoping to grab a bite in the front room Tuesday night and avoid all the V-day diners you are out of luck.  The whole restaurant is going to be the tasting menu that night and it sounds like they are completely full

Actually, I meant to tell you when you were in tonight, we'll still have some limited availability in the Cafe on V-day. We'll be offering the Cafe menu at the small tables in the window area and at the bar.