jparrott

It's NOT all about the bread. Fried oysters it's about the grease, roast beef is gravy and the roast itself as well as how thick it's handsliced... Please don't say it's all about the bread. That's just the start.

Yes and no. It is all about the bread from the standpoint of identifying the sandwich as a po-boy rather than some other long sandwich, and I think that is their point in using the tagline. Crisp, slightly crumbly crust, very airy, soft internal texture that soaks up gravy and mynez without diminishing their contributions, with fresh, wheaten flavor.

The best po-boy shops in NOLA get 2-3 Leidenheimer deliveries a day. Day-old Leidenheimer (which can be shipped on a wholesale contract; I think Acadiana gets it) is good-but-not-great. I wonder if they have found another way...?

Demi Monde is quite good, although I think the target market is a little more loud/lounge-y/nightclub-y than cocktail-y.

To me, of the "cocktail temples," Mayahuel and Death&Co. are the two tops. I'm partial to Mayahuel because I think people need to get out of their agave spirit comfort zone, and Mayahuel does that adroitly and pleasantly.

But my favorite place to drinks-geek in Manhattan is Amor y Amargo. No juice. No shaken drinks. Just amaro and other aromatic wines/spirits, simple cocktails, vermouth on tap. Yes, it gets crowded. But it's bloody awesome.

I'm not going unless there's dizzy bat.

Sigh.

I wish genius parkouristas could be more accommodating.

Will there be dizzy bat?

Armand's has gotta be in the list.

Could anyone who lives closer than 40 miles away check to see if they have pulque? A beverage manager friend was asking me about availability down here.

Yesterday I was in my local Whole Foods and noticed they're now doing individual pour-over coffees to order ($2.50). Since I don't like their coffees so much, I didn't try one...is this now available in DC as well?

I have seen this at the locations in Fair Lakes, VA and Jacksonville, FL.

Sogginess can happen if the pie is sliced before it sets for a bit--the hot tomato juices seep into the slices. Don't slice your pies! (Looking at you, Pupatella, though the sog factor there is reasonably controlled).

I wonder if the no-post-security-liquids rule is just for flights to the US. I flew back from HKG last week (but, via LHR) -- walked straight on to the plane holding my 1L bottle of water. Speaking of LHR, the food options in T5 at Heathrow certainly looked more appetizing than what we get in the States: Pret A Manger, Itsu, Gordan Ramsay Plane Food, wagamama, etc. I wasn't even hungry during my layover, but definitely considered having another meal!

Yes. And as of last January they won't sell you duty-free liquor, even if you're buying minis that will fit in your quart bag.

They made us chuck our water bottles that were purchased inside the terminal on our flight from JKF to Israel (I had a water bottle in a mesh pouch on the outside of my backpack). They had extra security screening (x-ray, metal detector) between the gate and the airplane. However, if you stash the bottle in your carry-on they didn't seem to care/notice.

At HKG, they check. It's ludicrous.

Bumpity.

See y'all tonight!

There's a chance you'll find street parking on Indiana which I believe doesn't have rush hour restrictions.

Indiana does not have rush hour restrictions.

If you're arriving after 4:30, you can park on the west side of 7th street on the block north of the passenger and those spots' meters turn off at 6:30. Nice downhill walk down, as well.

Hey, I resemble that remark!

Indeed, Cabrito is quite yummy (ask your liquor store to order it from Rob Rutledge at Ledroit Brands, full disclosure blah blah blah), and it's a little less fruity (and less expensive) than most 100% agave tequilas out there--good for a margarita machine, where the drinks sometimes have to be slightly sweeter in order to get the right slushy texture.

Definitely use the blanco for this application.

I had never had burrata until Aldo slipped me some several years ago at Dean & Deluca. Truffled burrata. He'd hand-carried it back from Piemonte.

Cin-cin, my brother.

But if you park in rush-hour zones at rush hour, you will be ticketed.

Bumpity. Headed there end of June after finding an excellent fare out of Newark.

Tips welcome, including food shopping tips (butchers/fishmongers/farmers markets) as I expect to have a rental apartment.

Mmm...fourteen dollar pimento cheese fritters.

I will be there. Fiola's usual happy hour menu includes discounted Negronis (and variations), wines (including some by the bottle), etc. Fiola's regular wine list also includes some interesting bargains from oddball places in Italy, so some poaching of that may have to occur, as well.

Not too many qualms with the above, although I think if you work on the vibe, etc, you can get away with an Enomatic (not a self-serve system, but like the ones at Proof).

I will also say (full disclosure blah blah blah) that the rise in aperitif wines and other aromatized wines (vermouths, americanos, quinquinas, chinati, etc) can help loosen up a wine bar by getting patrons interested in new products without attempting to blow apart their carefully constructed, individual mental models about what wines they like and dislike.

Yep - the same price. Call me a liar for a $3 difference.

BLT price does not include sides.

I've been told previously by the staff working at the seafood cafe area in the Gainesville location that if a staff member is caught accepting a tip, they'll no longer be a staff member.

A simple sign and policy: "All tips donated to <good cause of the week>" would work a lot better than ringing it up as profit and running the poor staff member who maybe was too busy to notice.

Maybe they could use the money to buy food at wholesale prices and donate it to the food bank. Some other grocery stores (not Wegmans, as far as I can remember) have the nerve to put donation bins right after the check-out counter, as if to say, "hey, customer, feel free to buy food at full retail price and give us our full markup, then drop it in this bin to donate."

Noilly Pratt? Yikes! Dolin or Vya are my go to brands, and hence, the correct answer!

As a merchant of Dolin (full disclosure blah blah blah), allow me to add a commandment:

Thou shalt not speak ill of Noilly Prat when it is fresh.

While I agree that 90pf is at the extreme low end of what I would accept in a bourbon (the flavor dilution really becomes pronounced below 95 or so), can you shed more light on the process by which MM "strips out all of the intricacy", considering that they've long claimed that they don't chill-filter? Are you referring to the final charcoal filtration that most mass-market bourbon (regrettably) receives?

Sorry, did not realize that MM doesn't chill-filter. Almost every mainstream bourbon is chillfiltered (including most of the ones recommended in Dr. Rockwell's article).

I like the barrel strength WT Rare Breed [not sure if that is the only way it comes] and the Van Winkles are excellent. A good place to go to sample Bourbon is Old Glory -- they have a large selection and if you fulfill the requirements you can have a brass plate with your name on it installed in or around the bar, certifying you as a true lush for friends and family to see.

WT Rare Breed is only available at 108pf.

A much better place to sample Bourbon is, um, Bourbon.