Escoffier

I don't think you'll have any problem finding a husband if you hold out the promise of Red Velvet cake after marriage (he won't need to know who made it and I won't tell)

I haven't been to the one in Herndon, but I have been to the one in Leesburg. Pretty conventional red-sauce Italian. Nothing radical, nothing unexpected. Decent (if slightly overpriced) wine list. Italian mother comfort food mostly. You should be able to open the menu to Entree's and just point.

well, it's included for an extra $12 which isn't exactly a deal breaker. The server will keep your glass full as often as you ask.

If you want a Pastry Chef who makes some of the finest cakes and pies and pastry you've ever eaten, Bob Beaudry is it. When he took over for Valerie I was afraid that the quality of the desserts at Majestic would suffer. The quality and taste live on. Some of the best German Chocolate Cake I've ever eaten Bob made. It would be a shame if he leaves the area.

When Joe Raffa called me last night to tell me he was leaving Majestic Cafe, it took 5 minutes before the news sank in. When Susan left, Majestic continued the fine food tradition she had started and added more adventurous but Southern inspired dishes to the menu. I thought when Valerie left to become the dessert chef at Johnny's that the desserts would suffer. Joe found that he had a natural dessert chef on staff and the desserts became more varied and as good (dare I say it?) or better than when Valerie was there. That management problems should end a relationship with a restaurant that Grover and I have had for over 5 years is painful. Joe Raffa, wherever you go, I wish you the best, a clientèle that appreciates your fine cooking and a group of investors who appreciate what a great chef they have. Ken & YHC

Well come along, everyone is welcome.

So you didn't pan fry your tailgate? Braised?

Okay, I'll pick up large trash bags.

If the store in Alexandria is any example, go quickly because in three months the parking lot will be filled with trash, the floors in the store will be dirty, food will be mis-stocked and there will be 3 cash registers for 500 people.

Super H has a really good cham-pong and soldier's stew (both at Evergreen). Well worth the trip. Their dolsot bibim bap is also very tasty. The panchan is limited to radish and cabbage kimchi but thats a minor quibble. Grover seems to eat the soon-doo boo a lot and it is nice and spicy (but not quite as good as Lighthouse).

I have to agree with most of this. The shrimp were large and quite tasty. The oysters that weren't dripped on by the ice sculpture that held them were briny, tasty and very nice. I made the mistake of taking some just before they were replenished and I found them watery and not very flavorful. After the oysters were restocked, I managed to beat Stephen there and got very nice ones. I had the bottom-less glass of Cabernet Sauvignon (BV) and it was Cab but not memorable. I don't think I drank even a glass-full. The vodka martini I had was very nice however. I think it's a good $42 investment. We were there for almost 3 hours and the service was attentive without being obtrusive, water glasses were always refilled promptly and our server was always there when we needed something. I do have one question, though. Where were the seafood forks? This is after all a seafood buffet. There should be seafood forks.

That was the most "so what?" review I've ever read. When I (almost) finished, I said the hell with it and went to Washingtonpost.com to find something worthwhile to read.

On a monitor screen there is no gender....

This is from TasteDC. I'm not a beer drinker so I'm not sure how this would rate but it looks interesting. Cost is $70 per person and will be on November 16th. If you Love Beer with flavor, we have the event for you: TasteDC's 1st Annual Belgian Beer Festival! Two of DC's largest Belgian beer importers - B. United International B. United Website and Wetten Importers are showcasing some of the world's greatest Belgian and Belgian-style beers - and you can taste over 60 of them! You will be tasting beer styles such as Lambic, Triple Ale, Saison-style, Brown Ale, Strong Ales, Witbier, Abbey Beers, and more! Lambic beer is the most famous style of Belgian beer and is developed from an ancient style of brewing, created from spontaneous fermentation to produce a bone-dry, profoundly tart, and naturally effervescent drink that improves with years in the bottle - much like wine. All Beers tasted will be available for order/purchase at special prices! Here is a partial list of beers offered: PARTIAL LIST OF BELGIAN AND BELGIAN-STYLE BEERS Brasserie d'Achouffe, Achouffe, Belgium - Houblon Chouffe Dobbelen IPA Tripel (IPA & Belgian Tripel) - La Chouffe (Belgian Spiced Ale) - Mc Chouffe (Belgian Brown Ale) - N'Ice Chouffe (Barley Wine) Brasserie De Glazen Toren, Erpe-Mere, Belgium - Canaster (Winter Scotch) - Jan De Lichte (Imperial White Ale) - Ondineke (Triple) - Saison d'Erpe-Mere (Belgian Saison Style) Brouwerij Huyghe NV, Melle, Belgium Delirium Tremens Delirium Nocturnum Delirium Noel Brouwerij Het Anker, Belgium -Gouden Carolus Classic -Gouden Carolus Ambrio -Gouden Carolus Triple -Gouden Carolus Grand Cru of the Emperor -Gouden Carolus Noel Brouwerij Brasserie Van Honsebrouck, Belgium -Kasteelbier Brown -Kasteelbier Triple -St. Louis Peche -St. Louis Framboise -St. Louis Kriek -St. Louis Cassis Brasserie La Rulles, Rulles, Belgium - La Rulles Cuvee Meilleurs Voeux (Christmas Ale) - La Rulles Summer (Belgian Summer Ale) - La Rulles Triple (Belgian Triple) Brouwrij de Regenboog, Brugge, Belgium - Cuvee 't Smisje 10 Anniversary Brew (Special Creation) - 't Smisje BBBourgondier (Special Belgian Barley Wine) - 't Smisje Blond (Golden Ale brewed with Lime-Blossoms) - 't Smisje Calva Reserva (Strong Ale matured in Calvados Casks) - 't Smisje Dubbel (Ale brewed with Dates & Honey) - Vuuve 5 (Belgian Wit Beer) - Wostyntje Mustard Ale (Mustard Ale) Brasserie a Vapeur, Pipaix, Belgium - Saison de Pipaix (Belgian Saison Style) - Vapeur Cochonnette (Belgian Saison Style) - Vapeur en Folie (Belgian Saison Style) Brouwerij Huyghe, Melle, Belgium -Floris Apple -Floris Framboise De Dolle Brouwers, Esen, Belgium - Arabier (Summer Specialty / Hops) - Boskeun (Spring Specialty / Honey) - Dulle Teve (Belgian Triple) - Dulle Teve Special Reserva (Matured in Calvados Casks) - Oerbier (Fall Specialty / Licorice) - Oerbier Special Reserva (Matured in Bordeaux Casks) - Special Extra Export Stout (Belgian "Imperial Stout") - Stille Nacht (Winter Specialty / Apples) - Stille Nacht Special Reserva (Matured in Bordeaux Casks) Hanssens Artisanal, Dworp - Gueuze (Lambic) - Lurgashall Mead the Gueuze (Blend of Lambic with Lurgashall English Mead) - Kriek (Lambic) - Oudbeitje (Fruit Lambic - Natural Strawberries) Birreria Baladin, Italy - Noel (Christmas Ale) - Nora (Egyptian Recipe) - Super Baladin (Belgian Triple) Birrefico Italiano, Italy - Cassisona (Sparkling Cassis Flavored Dessert Beer) - La Fleurette (Original Recipe) Kiuchi Brewery, Ibaraki, Japan - Hitachino Nest Celebration Ale (Eisbock) - Hitachino Nest Ginger Ale (Ginger Spiced Ale) - Hitachino Nest Japanese Classic Ale (Japanese IPA) - Hitachino Nest Red Rice (Red Rice Ale) - Hitachino Nest Sweet Lacto Stout (Lacto Stout) - Hitachino Nest Weizen (Hefe Weizen) - Hitachino Nest White Ale (Belgian Wit Beer) Brasserie Des Franches-Montagnes, Switzerland - Abbaye De St Bon-Chien (Abbey Style) - Cuvee Du 7eme (Anniversary Brew) - La Meule (Blond brewed with Sage) MORE BEERS LISTED SOON!

Don't worry, Grover and I will make the opening week...then we can swarm it with a large group (why does a swarm of locusts come to mind?. They haven't opened yet, but as soon as they do Grover and I will go)

Don't worry, there are plenty of chances coming up. Everything from soul food to Ethiopian. There's something for even the pickiest among us.

Great series of articles from Slate on barbecue. Five articles in all covering most styles and methods (and lots of eating of same).

I heard from a friend in the restaurant biz that 100 King might become a victim of the waterfront's high per foot rental pricing. Not verified but that space on King St has been known to swallow a lot of money and restaurants.

Even though this article from Slate is about Chinese dumplings, a restaurant that calls itself Mandu should know the proper way to make them. Here is the Slate article about mandoo from a fellow UVa grad. Mandoo are made all over Asia and are a matter of personal and regional pride. A couple of quick quotes: "Today, like American barbecue, nearly every region in China has its own dumpling, often reflecting regional character." "Northern China (especially Dongbei and Shangdong), bordering Korea, is a tough place where the people often resemble Koreans and share a similar intransigent personality. Their dumplings are direct and simple but satisfying—comfort dumplings. The skins are extra chewy, and some of the most famous use lamb and pumpkin as stuffing."

Sounds like the basis for another $20 Tuesday when it opens. DanielK, can you find an open date? (we're running out of 2006 dates)

Grover and I went to the Full Kee in Bailey's Crossroads and I made the same mistake you did. Unfortunately, my memories of the Full Kee in Chinatown made me order the seafood. First, last and only time we've gone there. Shrimp that had obviously been frozen, squid like little whitewall tires...

So just stop opening them, donate them to the paper recycling project or those nice vegans down the street or find a recipe for acid bleached pulp products...

Keep us informed for the opening and then you can join Grover and me on our tour through mandoo at Mandu. We'll see if Annandale has migrated to DC.

From The List: Mandu -- Danny Lee (previously a manger at Oceanaire Seafood Room) and his family will open a traditional Korean restaurant in the space formerly occupied by Mt. Everest in Dupont Circle in October 2006. (1805 18th Street, NW) Everyone in DC that was looking for a local Korean restaurant will soon have one. Grover and I will be there when it opens to give you our (decidedly opinionated) review.

I don't know good from bad in this case. I have to leave that up to someone who has experience. (I have the whole Catholic Boy album...great stuff, albeit a bit depressing).