jparrott
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Everything posted by jparrott
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Duck now $39, still great. Those of you who are broth-inclined, ask them to box up your duck carcass (else it goes into the stock for their hot and sour soup, which is the ne plus ultra of that genre, for what it's worth). Not much else to recommend in particular. -
I talked to the importer, Clyde Davis, and he says to check Bell's, Connecticut Avenue Liquors, Chat's, and Cork 'n' Bottle.
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Downstairs should be open Friday with its limited menu. The steak is excellent, as is the chicken. Not sure what fish'll be on offer. Sweetbread starter was fabulous when I had it a couple of weeks ago. Upstairs, there's usually a grilled scallop thing that's good, in addition to the sandwiches.
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Scott Boswell is an acquaintance of mine and I eat at Stanley pretty frequently. As good as the food at Stella sounds (and Scott routinely takes a couple winter weeks off the stage at places like Gagnaire, Noma, etc), it's hard for me to want to commit 3+ hours of an evening for a formal meal. Too much awesome music!
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As long as they give me the Chinese menu without my having to ask for it, I'm good.
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Well done, anonymous sir. I got a wheelhouse set of 20 and could only manage 78k.
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Waverly (near Petersburg) Lunched yesterday at Cowling's BBQ in Waverly, VA, just north of the Virginia Diner on US-460. Excellent white oak-cooked pork shoulders, chopped to order with plenty of browns (you pay extra for inside-only, as it should be) and dressed by you with a slightly thicker-than-pure-vinegar sauce (tomato, perhaps?). Good onion rings, white slaw. Yay!
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That is dangerously close to my office. Cumin lamb as a "lunch special" box? Daaaangerous.
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Yum. Not much I can add to the kudos here, except that they are stocking the delicious Victory "Summer of Love" ale, which, like all Victory offerings, makes an orthodox style impeccably, with just a hint of extra dryness that refreshes. That said, next time I'll order my pie unsliced so it can set up a little.
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I think what porcupine is getting at is something that I talked about in the Johnny's thread (that's the rib place in La Plata, right?). I think it's actually really hard to hold BBQ for service, especially brisket and chopped pork. I'm sure, were Harold McGee a member, he could give just the right balance of collagen, gelatin, moisture retention, and muscle fiber twist in his explanation. I will note that my favorite NC shacks essentially chop to order. That might cut down on the mush factor (from exuded moisture reabsorbed, or somesuch). Or I could be completely wrong. If so, you owe me a beer.
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Louisville I had a lovely lunch at the gastropub Eiderdown in the Germantown neighborhood recently. And the beer bar Holy Grale on Bardstown Road is excellent.
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When you get a chance, go see him in person. Bring an extra liver. And extra cash .
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To Whom Are You Drinking Right Now?
jparrott replied to starfish's topic in Beer, Wine, and Cocktails
Ray Deter. He was curious a whole bunch of years before curious was cool. -
It is illegal to ship spirits from out of state to MA. Not sure what the local delivery laws are. But Joe Howell at Federal Wine and Spirits is one of the foremost Scotch minds in the USA and a pleasure to buy from.
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In my opinion this is THE new classic DC cocktail. Timeless.
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RTM is excellent. If it's seafood and cocktails you want, Oyster House (1516 Sansom St, Center City) is open during the day Saturday. After lunch, repair to Nodding Head upstairs for excellent, lowish-alcohol beers.
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Maraschino liqueur is around 28% abv.
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I've been. I stand by my statement above.
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The _food_ goods. That's all I'll say for attribution.
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I haven't been to Panino in Manassas, but I ran into Bill McKenney of the estimable Italian wine importers Michael Downey Selections, and he says that Downey sell quite a bit of wine to Panino and gave the food a ringing endorsement. As much of NoVA Italian is a wine list wasteland, that's a pretty ringing endorsement.
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To Whom Are You Drinking Right Now?
jparrott replied to starfish's topic in Beer, Wine, and Cocktails
Ray Deter. Founder and owner of the d.b.a. chainlet of bars in New York and New Orleans. -
The wines are fined using tobacco stems and Kraft Philadelphia brand cream cheese.
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All true, all true.