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Michael Landrum

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Everything posted by Michael Landrum

  1. To Wilma Roumel, my original landlord at Colonial Village, who took a chance on me (in the dark shadows of 9/11) just over twelve years ago, when no one else would, and who remained a growing friend throughout her long illness--and to whom I hope I remained a source of pride and support in return as long as her diminishing awareness allowed (while hoping she was never aware of what her legacy had become).
  2. Despite the name confusion, and perhaps the format confusion, Ray's To The Third serves all of the original Ray's Hell Burger menu--with perhaps the absence of Epoisse as a cheese option. I know it may seem lesser due to all of the additional options, but trust me, it is the same product and the same original staff producing the same burger. That being said, I know it is not the same. It is not the same, it will never be the same, and it breaks my heart too. On a positive note, we continue to, as we always have, offer a significant discount to all military, police and first responders
  3. Well, truth be told, my coinage of "pas de folie a deux" alone should make the post un-deletable...
  4. Great news! (Well, for me at least...): We can finally move forward and complete the long-stalled project on K Street--which some of you may or may not have been aware of--which has been in a weird sort of limbo for some time now. You see, back in November/December 2012 we were about 90% done with the project--everything but the cosmetics and furniture and cooking equipment pretty much--when during our inspections for the mechanical, electrical, and plumbing phase of the construction (the heavy-lifting, heavy-duty infrastructure stuff) it was discovered the landlord had not obtained permit
  5. I could not be happier for Elliot and Nick, and I could not be happier for any legacy to be passed into better hands (comma splice and dangling participle for all you prescriptive grammarians arguing on other threads), but still: http://www.youtube.com/watch?v=9ZcA3kiaQb0
  6. If ever a time cried out for a hero, that time is now. Where, oh where, is this brave jongleur to weave his magic healing of song and bring nature back into it's sweet harmony? http://www.youtube.com/watch?v=jlAoHaQbJkI I think we can safely say that the debate between who the more prophetic of folk singers was, Donovan or Dylan, is now unequivocally settled.
  7. Sorry Don, I guess I just assumed that more people would automatically make the connection to this, musically: Maybe I just grew up with too many Gulag stories in my head.
  8. "People Obsessed With The Piano" for 500, Alex: As an added bonus, and to tie into another thread, a $100 GC to anyone who comes up with a passable translation.[Editor's Note: Six incomprehensible posts merged together, and three apparently completely erroneous attempts at using Google Translate deleted - ML, for those of us Nasty Goys, could you at least tell us what this is so we can have some sort of clue? Piano-obsessed, yes, but it is my musical medium and it's possible for someone to have a stab at comprehending it without having attended Hebrew School for ten years. This, despi
  9. http://www.youtube.com/watch?v=lAa0e7apG20 I am so sad to realize that what I always thought was the most beautiful line in this song: "Hetzi olam b'tochak mitkayam (Inside of you half of the world exists, or Half of the whole world is there inside you)" is really "Hetzi olam b'dochek mitkayam (Half the world is pushed up on itself, or Half the world lives crammed together)". I will go back to believing the first version in my mind, a love song from father and son to a mother who is not there, as shown in the video.
  10. I am so going to such a special hell for this, but... Man do I wish my girlfriend's hands were that small!
  11. And if it helps to convince you Don, just think of it as something you are already comfortable with--simply put, you could be the youporn of food, wine and dining.
  12. Don Rockwell, the individual, DonRockwell.com, the (relatively) open discourse forum, and the incipient dcdining.com are, collectively, the single most valuable food, dining, culture and community resource this town has ever--or will ever--see. However, it has lost its ability to revolutionize, democratize, innovate, stimulate, and engage the passionate dining, committed farmer and producer, foodways explorer, superlative home cook, wine and drink enthusiast (at all levels), and quality restaurant professional communities, having lost out to the "reach" of Yelp and Eater, the shamelessness of
  13. Note to those still keeping track, expert or amateur, or the even fewer who don't become automatically sick or disinterested at any and all things related to Ray's and/or its owner: The default judgement referenced above was set aside for failure to serve proper notice of the hearing, and an actual hearing with both parties involved has been scheduled for June 6 in General District Court, unless it is joined to our prior, pre-existing Claim filed in Circuit Court back in November 2012. I've often wondered, when in regards to reputation and integrity, what the connection between the words "sp
  14. Unless you are a celebrity chef housed in a luxury hotel. Then you receive an automatic 3 stars and the obligatory fawning, gushing and slavishly striving-to-matter praise. The quality of the steak, in these instances, is somehow irrelevant. (Why is it that whenever a celebrity chef is involved, or even the rumor of one, Tom S. turns into Sally Fields at the Oscars?). I myself have enjoyed some excellent, and excellently prepared, steaks and prime rib at Monty's--far superior to what I have been served at Bourbon, J&G, and, of late, sadly BLT (I thought they did some things really great t
  15. Actually, my first experience at Ravi was thus: I quietly, if uncomfortably, waited in line in the cramped space with one person (younger) taking orders and another (older) next to him closing out the drawer and preparing the change drawer for the next shift and generally ignoring all the loudly sighing and demonstratively exasperated people around me. I explained to the younger gentleman that I was ordering food to go for later that night for when my girlfriend finished her shift, but that I was tired and starving after a long day and needed to order something for "here" in the meantime in
  16. "By the simple exercise of our will we can exert a power for good practically unbounded. "...[T]he earth is redeemed by the ideal--doing good, carrying the torch of piety and progress, bringing civilization to a people whose skin is a different color..." --Kurtz: Musician, Philosopher, Painter, Adventurer and Explorer The International Society for the Suppression of Savage Customs
  17. Sorry, couldn't help myself. All is not as it seems. Besides, it just wouldn't be right if I didn't post a seemingly irrelevant, to those who don't know the inner workings of depravity, youtube link.
  18. In Hebrew, the word "sumac" homophonically forms the base of such an unspeakably filthy curse word that you will almost never hear the word spoken itself. That said, it is quite commonly, and quite deliciously, used to season eggs. The vibrant purple color, together with its visual similarities to henna'ed hair (which is often brought to great creative use in the curse), doesn't help matters much. Just don't ask for it by name. The same is true for t'hina, which isn't helped by its literal derivation from the word "to grind".
  19. Since this thread has devolved to the point where it no longer reflects on the restaurant under discussion, as someone who does have direct knowledge of the subject, I will make the following simple points: 1. How many times has it been said by Tom, and many others on this board as well, "How hard can it be for a restaurant to up-date or correct its web-site?" Well, apparently it is more difficult for a news organization whose primary function is to publish a web-site--and it seems more excusable to some here as well (curiously some of whom are the most vocal critics of restaurants failing to
  20. Sorry to post here, and even more sorry to bring anything else to an event already overburdened with unnecessary commentary taking away from the respect and courtesy and basic compassion due to those who gave so much of themselves, but: For someone who constantly berates in the bitchiest way possible restaurants for not having completely up-to-the-second updated websites, Tom's off-hand dismissal of any responsibility for running the review is total and complete hypocritical horseshit. It may be unavoidable that the review run in the print Magazine, but what possible justification is there fo
  21. A far more interesting fact is that in 2012 my restaurants generated, directly and indirectly, upwards of $5M in wages. In 2013 that number will be $3M, and in 2014 that number will be $2.2M. Who would like to speculate under which scenario I will be better off, personally (guaranty or not)?
  22. Your research is quite incomplete and your educated speculation is based on facts not in evidence. Thanks for the good words though. Wish I could explain more, but I really can't--and even if I could it would be unseemly to do so.
  23. I believe this perfectly expresses the dilemma, and a perfectly reasonable solution:
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