tfbrennan

I think what started this was Sietsema saw this photo from Monday night. Who knew there was karaoke!

Which I assume still does not include Maryland?

Do tell.....

(Sorry, but yet another I-come-to-praise-Michael, not-to-bury-him review: God, this is boring; we seem to be so in the tank for Landrum -- can't someone slam his restaurant once in a while just to relieve the tedium?) Oh, well, anyway.... Disregarding my usual practice of steering clear of a restaurant during its first two months, our large party descended on RTC during its first weekend. (after all, this is Ray’s we’re talking about): Hits: Service, including timing of the courses (kudos to the kitchen and support staff. Also to our waiter, the same for us as our preview dinner, and much improved, by the way); bread and schmears: even those schmears that didn't appeal personally at their recitation paired well with the excellent bread. crab fritters and blackened scallops appetizers; complementary salad course (a great idea, to whomever we should give credit); Caesar salad (with stuffed croutons (who knew?): excellent); sides (as I previously posted, the creamy onions with spaetzle, I believe a Michael L. creation, are fantastic; they will be one of my side orders henceforth. The potatoes gratin was superb, and both spinach sides, one with garlic and onion, the other with exotic mushrooms, were very, very good). steaks, steaks, steaks. With one exception, they met our deservedly high expectations. One strip was not as superior as in the past at RTS or RTC preview (resulting from less than great cut coupled, perhaps, with request for extra char on med. rare steak, which brought it too close to medium. Note to self: next time forget extra char); value (pre-tip total for cocktails, 3 apps, 7 steaks (2 hangers, 2 NY, 2 filets, 1 cowboy), 4 sides, bottle of wine ($46 Clos du Val cabernet), and coffees came to $45 per person. Simply incredible is all); Michael H in the kitchen; and lastly, Michael L’s particular brand of bon vivancy, if you will. Misses: too de minimus to mention, really. Really. Worth the wait. I look forward to plowing through the rest of the menu, Crackers-style.

Ray's the Classics in Silver Spring is serving sidecars.

More kudos for RTS in Tom Sietsema's Post mag review of Jimmy's on K Street. Parenthetically, and in comparison to the likes of Jimmy's, Morton's, Ruth's Chris and the Palm, he writes that Ray's "upstages the big boys by simply serving superior cuts of meat at about half the price."

And now you mention Point beer from Stevens Point, WI, another cheap but likeable brew. You're all over the central Wisconsin map, Dave!And speaking of Leinie's, this from yesterday's Post article on beer at RFK: "RFK even offered a brand that I've seen nowhere else in Washington: Home Run Ale , dispensed at the former Foggy Bottom bar on the ground level behind home plate. This sweet, grainy, copper-colored ale was selling at $5.50 for a 16-ounce cup, a buck less than the other craft beer selections. Home Run Ale comes from Leinenkugel's 10th Street Brewery in Milwaukee, where it's officially known as "Special Ale." The brewery sells it to accounts across its 26-state marketing area, which can then slap their own moniker on the tap marker to create their own house brand."

Ha! I'm not falling for that old trick. No second class Rockwellian treatment for me!! Besides, its your own fault you missed my wink and a nudge....

--edited by Emily Litella from "very small quibble" to: "Never mind!" (They're just too damn good is the problem, see, so don't fix nuttin'. You and your staff have enough to do without worrying about the next-day lunches of us poor Pavlovian wretches.)

The above is lifted from Ray's the Steaks thread, as mentions of RTC were bleeding over. Our leftover sides at RTC were a no-show in the boxes, but that is a very small quibble. More substantively, of the sides our table ordered, the creamy onions with spaetzle, I believe a Michael L. creation and served at our preview dinner as well, are fantastic; they will be one of my side orders henceforth. The potatoes gratin were superb, and both spinach sides, one with garlic and something else I'm blanking on, the other with exotic mushrooms, were very, very good.

We were at RTC on Saturday as well. No sides found their way into the boxes. Figured it was a RTS-only deal....

I made one for Saturday. (Note: I was asked to call that afternoon between 2 and 3 to confirm. I'd be happy to drive there and confirm in person if they wanted me to ....)

I don't recall, but it wasn't as short as a minute per side, more lilke the typical 3-5 minutes for med rare. The guy from Al Forno demonstrating the method to Julia Child did 4 minutes per side for what looked to be ~1 1/2" ribeyes.

I saw that episode a while back and threw some strips directly on the hardwood chunks, skipping the blow dryer step. There were surprisingly few bits of charcoal that stuck to the steaks, and they brushed off very easily. The steaks turned out fine, altho I have not repeated the process. Grill marks, like vacuum cleaner lines on the carpet, appeal to some of us. It's been said that that's how Eisenhower cooked his steaks, Ike, and here's a link to chefs George Germon and Johanne Killeen showing Julia Child how to do it, so to speak, with their Dirty Steak with Hot Fanny Sauce (!): Julia.

Yes, US-grown (California up through Northwest) are harvested from mid-October on. New Zealand and other Southern Hemisphere ones would arrive in the States early spring through summer. It seems I've only come across US ones in the grocery stores.

More prosaically, Pink Lady apples. Tart and sweet at the same time. Available winter through spring.

Ol'I, let Gubeen on DR to favor us with her review of the experience!

Home taste test of pork ribs with my standby dry rub and barbeque sauce: St. Louis-style vs. baby backs. By unanimous decision, defending champs baby backs retain the crown in our home.

Agreed, although personally preferable to New York's former Papillon restaurant (mentioned in Bill Buford's piece on pastry chef Will Goldfarb in the same issue), where the menu included "a dish that required the customer to be blindfolded and bound..."

(Replying to Restaurants with Names as their Locations) Judging from the menu, the talented and passionate chefs, and the perfect weather, it seems that the best example is the culinary equivalent to pirate radio known as "Area C-2", unfortunately (for non-attendees) open only today, June 4, in Ft. Hunt Park.

Judging from the menu, the talented and passionate chefs, and the perfect weather, it seems that the best example is the culinary equivalent to pirate radio known as "Area C-2", unfortunately (for non-attendees) open only today, June 4, in Ft. Hunt Park. dr.com 2nd annual spring picnic

Except on the evening of January 19, when he is engaged in a similar act involving cognac and roses in Baltimore.....

The hell with auction strategy........"Golden Powder Ribs" -- from the moment I read on DR of this dish, I knew I had to have it. Bidding starts at what?

Link appears to be down. Here is the impt. info from another source (reliability not guaranteed): Blue Ocean Japanese Restaurent 9440 Main Street, Fairfax (in the shopping center on the northeast corner of 236 and Pickett. Next to the Chuck E. Cheese.) Voice: (703) 425-7555. Fax: (703) 425-8274. Lunch hours: Mon.-Fri. 11:30am-2:30pm. Dinner hours: Sun.-Thurs. 5-10pm.

From the Post's Prince George's Extra last week re. El Tapatio (4309 Kenilworth Ave., Bladensburg) : "For Coca-Cola purists, the Cokes are imported from Mexico and made the traditional way: with cane sugar."