Escoffier

For soolontang, you'll have to hike out to Gamasot in Springfield. It's a house specialty and worth the trek...(they also have really good soon-dae as well). Gamasots soolontang is addictive it's so good.

I agree, Evergreen does a great dolsot bibimbap (equal to Mandu for a bit less).

Tell you what, this is my last attempt at teaching reading comprehension....here is the original sentence (quoted by you above)."Before eating, a diner is supposed to gently blend the ingredients, along with zippy red bean paste, to taste, although nobody told us that when we ordered the dish."Now, let's take the second phrase and put it in the beginning where it can go quite as well...and ergo: Although nobody told us that when we ordered the dish, before eating, a diner is supposed to gently blend the ingredients, along with zippy red bean paste, to taste. Now, I'm going to ask, does this sound like prior knowledge to you? I'm not a grammarian (even though I play one in real life), but neither the meaning nor the content of his statement have been changed. One simply has to read the words from the review and draw one's own conclusion. If TS is saying that nobody stood at their table and instructed them how to eat every dish presented, then I could see the forced conclusion that TS was being benificent and attempting to educate in the fine art of Eating Korean. I have no intention of sullying TS, why should I? His stuff is out there for anyone with the wherewithal to buy a Post. I hardly think that anything either of us say will amount to more than a flea on an elephant. (and my Korean food knowledge and expertise probably is at a higher level than his...I'll cede Chicago and Portland to him however )

Because he said he didn't. I'm going to type this very slowly so you won't have to move your lips very fast...(quoting in BOLD so you can see what TS said; he categorically states that; To quote from the article, "Before eating, a diner is supposed to gently blend the ingredients, along with zippy red bean paste, to taste, although nobody told us that when we ordered the dish." equates to having any idea what he's doing when it comes to eating bibimbap. Now, if somehow you take that to mean he knows everything in the world about eating bibimbap, I have some oceanfront acreage I'd like to sell you in Las Vegas. If he knows how to eat bibimbap (love typing that word), he could simply have stated to his guest(s), "you should mix it all up and add the bean paste to eat it the way Koreans do" (or words to that effect)...seems to me, that would show the hoi polloi that he both knows how to eat correctly and help educate the unwashed masses. When Grover and I read this review the first time, we both got the impression that this was a person who had never eaten Korean food before. Bibimbap is one of the most common Korean foods served and eaten by Americans. No (and please don't project your inanities onto me, how could you have any idea what my viewpoint happens to be?), I happened to be reading it to see if it might be a good site for a $20 Tuesday. After reading the review, I wasn't too sure. After a trip to Mandu today, I found the food to be very good and Danny Lee to be a very good host (who would explain anything on the menu...he even asked after we ordered in Korean). So, let me get this straight, for some reason he was struck dumb and couldn't bring himself to say to the waiter, "Say Fred, how do you eat this stuff, anyway? I heard you toss it with salad tongs and mix it with seltzer water, is that correct?" Have you ever been presented with a dish that you've never eaten before and asked how to eat it correctly? Still trying to eat cereal with a fork? How's that working out? Communication has to go both ways. Someone didn't communicate and it wasn't the waiter (here's a hint: the person who didn't communicate is named Tom).

You mean you have some left over after restaurant week?

Umm, MLK day is Monday the 15th...maybe that's what she meant.

Perhaps I'm reading a different article than you, however I fail to see where he categorically states that "nobody told us that when we ordered the dish" equates to having any idea what he's doing when it comes to eating bibimbap. The article doesn't offend me, the lack of knowledge of what he's writing about does. I'm always happy to see anyone eat and write about Korean food, I happen to think when you're the 'expert', you should have a bit of an idea just what it is you're an expert on...

To quote from the article, "Before eating, a diner is supposed to gently blend the ingredients, along with zippy red bean paste, to taste, although nobody told us that when we ordered the dish."Sure sounds to me like he knows what he's talking about...and nice that he knows everything about pajun...white indeed...and made with buckwheat, OMG!!! He does a nice job on American food, perhaps he should stick with that...or ask someone who knows about the food to accompany him when he leaves his comfort zone (or stick with pajun and bibimbap now that he knows to mix it before eating).

After reading the TS "review", it's obvious that he knows nothing about Korean food or what to expect. The difference between dolsot bibimbap and bibimbap? Two dollars..oh yeah and a "hot showboat". Erm, does stone pot mean anything to you Tom? Nobody tells you that you should mix the bibimbap with the red bean paste and stir everything up? When a Korean goes to an American restaurant, does anyone tell them how to eat American food? You couldn't ask your server? I'd suggest the next time you attempt to review a Korean restaurant you take a Korean along. If you don't know any, give us a call, we'll find one for you.(let the B&M begin)

and it's things like this that make Dino such a wonderful place to dine and Dean such a great host.

Such are the joys of using stock photos...somewhere, a photographer made a couple of dollars when that was published.

Stephen B, Grover and I just returned from Seasons at the Four Seasons Hotel in Georgetown. We had the RW menu which was limited to two appetizers, two entrees and two desserts. The appetizers were a choice of either: Two Celery Soup or Diver Scallop on a bed of very tasty corn and tomato salsa with a endive "salad". The Entrees were either: Salmon served on a mixed bean and veggie mix or Short Rib on mashed potatoes with finely sliced carrots. The desserts were either a pumpkin cheesecake or Passion Fruit Island with fresh coconut. I had the Scallop appetizer, the salmon and the Passion Fruit. Both Grover and Stephen had the Two Celery soup and the shortrib. The short rib was off the bone and a good sized piece of very tender meat. The salmon was brushed with olive oil and broiled (?) just long enough to give it some depth but not long enough to dry it out. The three of us had the passion fruit for dessert with coffee (Grover and I) and tea (for StephenB). Seasons wouldn't be a place that would normally jump to the top of my list of places I'd think to go for RW but after our experience this evening, I found it quite good and I think a return visit is called for. The service and the presentation, and the food is excellent, all in all, a worthy dining experience.

You're correct, it is open mike...got my Rock-It and Tiffany mixed. Burgers are good, fried forgettable, some of the singers worse. Like the bluegrass, tolerate the fish.

So how come nobody ever brings up Tiffany Tavern and Bistro Lafayette on King St? Even if you don't believe the (self proclaimed) "Best Hamburger in Town" sign, the Bluegrass is pretty decent (just watch out for the amateur Karaoke singing). Bistro Lafayette is small, small, small and somewhat arrogant in a nice French way.

Is Whole Foods Tanking? Article from Slate looks at the future and finds a Whole Foods in your neighborhood. Article here: Whole Foods Tanking?

Unfortunately, that I cannot tell you. There is much conjecture, much flying rumor, but nothing concrete. The only certainty is that Bob is planning on taking time off after the decision is made. Fortunately, Bob is overly-conscientious so the quality of the food remains very high (and the whole menu will be available for Restaurant Week as he told us last night). At this stage, we're going for Bobs food and to support the staff (Alex, Kent, Suzann) more than the restaurant. I'm not sure what we'll be doing in February.

A terrible thing to admit, but we didn't even look at the dessert menu.

Things are good through the end of January...after that nobody knows what's going to happen. Grover and I were there tonight and they're almost fully booked through Restaurant Week and Bob said he doesn't know what's planned after that.

Grover and I are whimming at Gamasot on Friday night around 7:00pm. Gamasot is off of Backlick Rd so it may be a bit far for MD people, but all are welcome to join us.

The sign was on the door. Of course, it helps to be able to read Korean.

Yesterday, for the New Year, Gamasot was serving free rice cake soup between the hours of 11:00am and 2:30. Naturally Grover and I took advantage of this fine effort. The panchan wasn't the usual radish and hand cut kimchee but there was a couple of small dishes of kimchee, mixed ferns, and sliced asian pear. The soup was extremely tasty with lots of rice cakes (shaped like coins, this represents money for the new year), small pieces of beef and finely sliced egg. The broth wasn't the usual soulentang broth but a lighter, beefier tasting clear broth. A great way to start the new year.

There are a bunch of soups and stews and meat dishes that aren't overly spicy. The kind of food you used to get when you were small and your parents wanted to share dinner with you. If you'd like some idea, this review from the Washingtonian should give you an idea.

If there is enough interest, Grover and I are thinking about doing another Korean $20 dinner. This one at Gamasot and comprised of Korean comfort foods. Gamasot makes some of the best Seul Long Tang you've ever eaten, and the Soon Dae and panchan are exemplary. We really haven't decided on a date (of if there will even be a date) but, depending on the amount of interest, sometime in the middle of January might be good.

Wave vs. Waive

Exactly. If you read far enough back you will find that some people were complaining that they thought Korean food was spicy and the food we had at Han Sung Oak wasn't spicy at all. The dinner at Gom Ba Woo was specially designed to be on the spicy side.