DaveO

@B.A.R. and @Don: You guys can think what you wish. Experience tells me that being "shoved" in some context from the back, while you are running so upsets one's equilibrium, and with the momentum you have created by your own running....even what may appear as a "glancing blow" can send you flying. The effect of an a glancing blow is dramatically multiplied by the momentum of your own running. My ex broken wrists from such an experience can attest to that. Were I a ref..."heaven forbid", I'd "double" red flag (were it possible) any sonovabitch that pulls that stunt. Its quite dangerous in my experience. Meanwhile, though I didn't watch the game nor did I tape or watch highlights It appeared that the American that broke his nose got kicked in the face. The American appears to be possibly 6' or so. Any sunovabitch playing that kicks in such a way to get his foot at face level or around 6' is almost always cognizant of what he is doing and trying to foul somebody. (at least in my experience)... I'd red flag those situations also (in most cases). That is also dangerous. Unfortunately I have to admit to doing things like that and having it done to me. I think that one is far and away almost always deliberate. (rant over)

I agree. I'd go there also. For the name, the cleverness....and I'd specifically want to go with my brother and 2 other similarly older male cousins; all of us the son's of 2 brothers and a sister. Those 3 siblings called one another every single day. The 2 brothers would call one another "fat" They spared their sister that nickname. Growing up we heard them every day. So the name "fat" is one that is familiar and "affectionate" for my cousins, siblings and I. If my older brother and 2 older male cousins and I were all there, I'd treat. I'd order up "double fatso's" from the menu. I'd happily serve them. Two of my cousins "earned" that name. We all had a great uncle, who was a big "fatso" and amazing character, and the uncle of our parents. We all grew up very aware of this character. I'd serve the double "fatsos" to my cousins. I'd rename them after our late great uncle, I'd call them "Meyer's". We would all laugh and laugh and laugh, and share in memories. I'm sure myriads of people everywhere have similar memories. Its a clever restaurant/joint name. Now we old codgers have to coordinate flights to Chicago...if we wish to partake in this fun memory.

I both so enjoyed and was intrigued by Epic Smokehouse I arranged to eat there a 2nd time. Unfortunately my friend cancelled on my last minute and I ended up a single at the bar again. Too bad, I would have enjoyed sharing and tasting more dishes. It was also one of the hottest evenings to date, and the overall heat had me shy away from the weight and heaviness of meats in the midst of a hot midweek. Regardless, a winner again. Epic is a sleek restaurant/smokehouse/BBQ restaurant bar with a handsome interior look and an impressive array of bourbons. Its located in such a strange location not thought of as a focus for better dining, being on South Fern Street in Pentagon City and facing the broad ugly outer walls of Costco's tire shop. Not a scenic view....nor one conducive to strolling or people watching. Regardless there has been and continue to be construction of high rise residential in that strip...so the residential population is growing. Its also placed between the shopping, offices and hotels in Pentagon City and Crystal City. There is a population there that it can attract as one of the better dining choices in that area. Epic is operated by ex Palm employees. The emphasis is on meat and smokehouse meats along with a serious upscale bar, focusing on a lot of bourbon choices among other things. While going there I discovered that my date couldn't make it, so came in realizing I'd be a solo at the bar. There was a reasonable local setting there. Its obvious the place has attracted some level of local following. In fact one of the locals guided my menu choices. After a little chatting he had the bartender pour me an "apple pie" a combination of moonshine and apple cider. Hey that was good. Moonshine aficionado's have always told me it could be so smooth. But my past experiences were anything but. This drink was smooth, had a bite,and did have a strong enough flavor of apple that "apple pie" is an apt description. It was smooth and nice and I could easily do more. The local highly recommended their version of mac and cheese. I never order that anywhere. But I took him up on his suggestion. It comes in a small skillet, filed to the brim, heavily cheesed over but is flavored with a hearty amount of pancetta. The pancetta added terrific flavoring. Oh yeah I went with the bacon flavored bourbon old fashioned. Very smooth and nice and I think only $7 at happy hour prices. It being so hot and heavy outside I opted for the beer belly chicken. It was quite moist and effectively flavored. A tasty dish. On my right two bar patrons order the beef brisket and pork. Both were quite happy with their dishes. Everything was quite aromatic and enhanced the experience. I think Epic is a nice meat/smokehouse addition to Arlington, albeit in a location one wouldn't think of for any dining let alone somewhat better dining opportunities.

I disagree, Don: Based on the experience of being shoved from behind (shoved/slightly pushed, brushed--I couldn't tell--> it was from behind) While running full speed, playing soccer And going Sprawling as a result of the fall. I recall it well. It ended up in 2 broken wrists via small bones as a result of putting my hands out to break the completely unexpected shove that propelled my momentum. Also, the pain was not as much when it hit. The pain got progressively worse as I continued playing after the foul. When one is flying from an unexpected shove, at least in my experience there is more initial surprise than hurt When one is running and shoved from behind the momentum from running and the unexpected shove of any amount of force can really send you flying, at least in my experience. I don't think that was a flop at all. But that tomahawk chop from behind was danged vicious. (by the way, I made my share of vicious fouls playing in some meaningful games. Frustration can lead to some awful consequences.)

I haven't watched much World Cup to date. I probably over indulged on watching the nba basketball playoffs. Too much sports. But I watched the Cameroon/Croatia match last night. I've watched a good bit of football over the years. Long long long ago I played competitively. This foul was simply unbelievable, totally uncalled for and ultimately cost Cameroon a player for the bulk of the game. Good thing they threw that person out. The player was not on ball, simply running up the field, trailing the ball. It was an attempt to hurt somebody with the hope that since they were trailing the play it wouldn't be seen. Fortunately the ref caught it...on top of which it was seen on world wide TV. An outrageous foul.....(and come to think of it--I unleashed some ugly fouls---> but never like this one. https://www.youtube.com/watch?v=YDYjmGNUkME

Thanks for your comments. I realized that when it comes to WW I there is a large gap with regard to my own knowledge. Nor do I or have I seen significant commentary about this war and lessons learned...other than astonishment that it really didn't take long for the same players that were most involved and most damaged following WW I could get so angry that WW II started roughly a mere generation following the conclusion of WW I. Sadly that seems to me to imply that it only takes a generation for people to forget how miserable the previous devastating war was...and enables them to raise a new generation of poor souls who will enter the military and be sent out to fight and die. We humans don't have enough capacity to remember and mourn. Your perspective is interesting. I hadn't been exposed to that line of thinking. Meanwhile from a far less thought provoking perspective I've found the pictorial fascinating, especially in the context of an astonishing change in technologies and how war was fought. WW I combined the methods of the past, in part characterized by cavalry with the advances of the then current period with mechanized vehicles, flight in the air, and submarines under the water...all to create ever increasing volumes of death and destruction. Also the astonishing enhancement of armor and weapons is accompanied by pictures of twisted armor and vast amounts of damage. The net result: more destruction. Your perspective on Wilson is truly interesting. I've never been exposed to any of that.

@JohnB: Very interesting. per the article(s) there was reference to the very rich pictures available on the tablet that enhanced sales of items such as desserts. Interesting. I focus on a lot of web marketing. I can't emphasize how enriched pictures on a website greatly enhances sales. Put a lot of time and loving care to web photographs...and it works. I suppose the same would work with a tablet. I can see how a tablet in a high end establishment with very rich pictures of the dishes would actually enhance and improve choice. If accompanied by an accommodating member of the waitstaff that might enrich an experience and help the diners. All of the above commentary has me reflecting on what was my favorite local place to eat until a few months ago when the person that made it into that experience departed. A person or a staff with exceptional skills greatly enhances a dining experience whether at the finest of dining or even mediocre places. While I haven't been there because of the waits, one thing that grabs my attention is how exceptional, enthusiastic and encouraging the staff is at Roses. I keep reading that. That is a bonus. A tablet on its own will never replace that quality. A tablet in certain environments might work. I still think if used extensively they will cut back on jobs....but I suppose we'll see over time.

@Joe: I hadn't bothered to look at comments until after your post. Interesting. I saw a plethora of opinions and only sensed that 2 commentators had actually experienced the restaurant with tablets. Lots of opinions--> little experience. Chili's is not a foodie magnet, nor are any of the other similar type chains, nor do they probably aspire to be so, nor is the majority of the population. They provide moderate priced meals. They provide "environments" of some ilk. In some areas of the nation and even in some of the more far flung parts of this large metropolitan region they might well reflect the "best" or close to it of dining out experiences. They can be the "best of the region" in various parts of this nation. They also provide service and they are being "pinched" by the fast service type restaurants that have exploded (the chipotles" of the world. I've long considered that starting out in a restaurant on one context is a great "starting out job". As you have traveled around the nation so much Joe, I'm sure you have encountered what had to total into the thousands of young people in their first jobs, whether you saw them all or not. When you venture out of the metro areas in the North and NorthEast at least one can see local young people in both front and back of the house. (In metro areas like DC the BOH is increasingly Latino, in my experience). So it just strikes me that this might limit "first jobs" for lots of people. (but that is opinion--like most of the commentators above. The flavor of the articles really reflected what our interview with a corporate manager of a not dissimilar type restaurant referenced throughout the discussion. He manages a restaurant/bar that generates reportedly several $ million/year in revenues. A not insignificant volume. A total staff of FOH, BOH full and part timers approximates a number close to 100. Its a significant business. His emphasis on hiring, promoting, etc are not significantly or at all different from what the bar school tries to teach and what we know, having actually owned/operated a bar before we ever purchased the bar school long ago. That is where the article struck my interest. The employer, either corporate or not is looking for staff that can upsell, generate more volume, etc. The staffers that sell the most will often get the best shifts. Managements work and train to help get their staffs to that position. The skilled better employees pick it up. Some of it is being naturally "hospitable". Some of it can be learned and perfected with practice. Its not rocket science. The sense of the article was that the tablets accomplish on a tech basis what operators and managers try to accomplish on a training/hiring basis. The tablets upsell. Holy Batman!!!! I found that stunning. And it doesn't bode well for gross employment and getting opportunities in the food and beverage industry. Even though there is a "big" investment in the tablets..it might be offset by not having to invest so much time and energy into training staff. If the tablets work...they'll really pay off in dollars and sense. They add nothing to the interaction, atmosphere, and friendliness of a restaurant. Nothing at all. They encourage the table to be even more insular. As an overall dining experience they provide more incentive to never speak with the staff. I suppose that is good if you are on the road or want to eat and zip out. Its not an inducement to friendliness. You might as well eat at home serviced by butlers who are instructed to zip their lips. I enjoy service, friendliness and a staff that makes you feel welcome. That brightens even the places with mediocre food. But boy oh boy. If these things increase revenues and cut costs they are going to proliferate in at least some types of food establishments.

@ChoirGirl: As Zora said above your dedication to the experimental effort is impressive. In fact the entire thread with suggestions, assistance, discussions of various ingredients, breakdowns of different ingredients is simply awesome. Its been a pleasure to follow. thanks to all above.

Initial Results at Chili's after installing 45,000 tablets The Atlantic just published a story about initial results after installing 45,000 tablets at its 88+ restaurants. Early in the article it references a prior story published in Bloomburg Business Week from late September last year describing the results of an initial test with about 200 stores using tablets. Both stories above reference that one result of the change are higher spends. Its the change that is referenced the most. It also has resulted in faster "turns". From the business perspective should this data be true and sustained this really meets expectations. It increases revenues. Neither article focuses on the effect on employment. Neither article references the service side. About 2 weeks ago our bar school interviewed one of the bar/restaurant managers that has hired from us for years. We haven't published the story yet. This manager happened to represent a restaurant chain that is somewhat similar to Chili's. Its interesting to reflect on the points he emphasized, the comments from above and the substance of the above article. 1. Human interaction with servers/bar staff: While the folks above referenced this a good bit, this wasn't referenced much or at all in the two articles, nor was "human interaction", especially from the perspective of the customer, a topic that came up in the interview. It did come up though in terms of topics referenced in the articles. 2. Customer spend. The articles emphasized that the tablets are encouraging a higher spend. More appetizers and deserts are being purchased. People order quickly, especially deserts. Great big attractive desert pictures help push the sale of desserts. Additionally the tablets provide an "encouraged" 20% tip...and customers tend to respond. In the interview the manager discussed server/bartender customer interaction in the context of encouraging "upselling" and selling appetizers, desserts, specialty items, etc. All encouraged by the restaurant, the chain and within the industry... But the focus is on customer interaction and being "hospitable" can help to push up sales. 3. Having tablets on tables enables a customer to immediately order. The articles reference increases in orders of appetizers. The grand result also comes down to an overall faster dining experience at these restaurants, with the "turn time" being reduced by an average five minutes. 4. The tablets are used to "entertain" Especially the kids programming enables the restaurant and tablet provider to enhance earnings a bit. I suppose that could be expanded. The two articles above really look at this change from the perspective of "business results". They clearly define what businesses look for--> enhanced results. Meanwhile, on the service and employment side it all doesn't bode well from my perspective, not only from that of the school, but from an overall perspective--> I still believe if widely expanded it would cut down on server/bartender positions. It would also decrease opportunities for a lot of people to enter the business, develop skills that would later translate into becoming excellent restaurateurs, some of which is learned and developed in the front of the house. Its all labeled "progress".

Strong memories. Thanks for sharing them.

Don: I think this is the ONLY great 17 year run characterized by a single coach and a single starter. The ONLY one. Simply unprecedented. One other remarkable thing about this run of coach/player/superstar and many many changing parts: Their style of play has changed ...and changed dramatically over this run. In the early years Duncan was the hub of the offense and was a "twin tower" with David Robinson. Robinson, who had been a huge star in his own right graciously moved from being the offensive highlight of the team and put even more effort into defense...and Tim Duncan was the offensive focus. Then over many years the team changed and kept changing in composition...and over the last several years especially as Duncan has aged the focus of the offense changed considerably. Between the Robinson years and the more recent years...a different offensive focus arose as Parker and Ginobelli became stars in their own right and style and partook in 4 of the 5 championships while becoming stars in their own right. Parker significantly evolved as he added passing to his repertoire and his remarkable ability to penetrate, along with developing a reliable jump shot. Ginobelli is a remarkable player in his own right. In the last couple of years the team evolved again. This particular team this year remarkably showed off an exquisite passing attack spread throughout the team. So many players contributed in this thorough passing attack. Really remarkable that an entire team participated. I particularly found it fascinating in that Tiago Splitter, who looked like a big stiff to me, became the recipient and the passer of so many effective incredibly quick "touch passes" that resulted in baskets. Was he capable of this before he joined the Spurs? I doubt it. Finally this article expounded on advanced metrics by stats.com that chart things like "miles run by the team" spacing, and other advanced metrics that work to explain this transformation. The spurs outran the Heat by almost 1 mile in their 3rd and 4th games...and outpassed them by over 100 passes per game in that dominant stretch. Of relevance here: within the world of basketball, and often publicized, Coach "Pop" is well noted as a foodie. Last year, after losing the championship, two long time assistant coaches left to take over other pro teams and two new assistant coaches joined the team. One thing they noted was that at team and group preparatory meetings there diets were going to change from beer and burgers to wine and fish and finer dining. Maybe its Coach Pop's foodie obsession that has helped fuel this extended period of excellence. Were the Spurs that great in this series or the Heat that bad? I'm not sure. But it was a dominant victory during a long stretch of excellence.

I'm sure you're correct. I wonder how much $$ went into the creamed spinach and "figurative dick-gobbling"? Probably the majority.

I found this news startling and somewhat telling on several levels: Through May 21, the Eric Cantor Political Campaign spent more money at 2 steakhouses in DC than the competitor spent on his whole campaign!!!!! Yikes!!! Wow!!! That is a lot of steaks, potatoes, salads (do ya really think they were eating salads?? ) eating and drinking. That is a lot. Its good for the restaurants, the staffs, etc. hmmm Now if they asked me to contribute to a campaign do I want that money going to fat cats feasting on steak???? Not really. I suspect that is "standard" for the DC political sect, irrespective of party. Regardless...if they are going to spend that much on food let alone steak, potatoes, maybe salads, and probably a lot of bourbon...at least they should spend it in the political district. Just sayin!!!

On the other hand, there have been enough references in this forum from various restaurateurs about the "large volume" of reservations wherein the people never show. And that is a serious problem for operators. Its a classic demand and supply issue. One other thought about it that comes to mind were the comments from a restaurateur in Philadelphia who had come from NYC. I recall his commenting how volumes of customers/sales are lower in Philly...but costs are much lower in Philly. Somewhat of a balancing "act" for him as an operator/chef. Off the top of my head I think it might only have impact in a few areas of the country and to a relatively small number of restaurants relative to the universe of all restaurants and all "good" restaurants. If the economy goes sour...I can only imagine it would have ZERO value.

Today's Washington Post referenced Trattoria Alberto on Barracks Row on 8th Street. It has some local fame/notoriety as being the favorite local restaurant of current Speaker of the House, John Boehner. Among the various points and references was that the restaurant was over 3 decades old. Now...does that make it pre 1980 or not...? I'm not sure. But it has been around for a danged long time. Article

By coincidence I happened to speak to the web designer/developer that designed this web site? What do you think? Helpful, not helpful? Does it tell you what you want to know? does it spur visits or calls? Just curious what others think. Website

@ SeanMike: Sorry...no. I saw Don's comment. It brought up that incident. Here is a part I left. We got to the strip bar probably around 3-4 in the afternoon. The place was empty. There was an available table out front immediately next to the dancers' stage. Of course that is where our client wanted to sit. My conscious was ripping me up inside. I was in mental/emotional/spiritual turmoil. Somehow I convinced this guy we needed to get a table more in the back. (big deal for me. --bouncing boobs and moms is enough to make one an emotional basket case no matter where one sits) A short while later some gentlemen came in and take that table. Our client was outraged. He turned to me and said something along these lines--> "F**c face. You have a terrible sense of marketing and location. I don't want you working on my deal. --> Ha ha. Not only was I in major emotional distress the horny SOB just "fired me". That joker had no idea how much work we had put into uncovering killer locations that weren't obviously available. But the nutcase shortly forgot he fired me. He was too horny for thinking about business. A little later he turned to me and said "Buy me cigarettes". So I did. That dude was nutso and on fire. He put 3 butts in his mouth. Lit them all and gave each of us one of them, telling us to smoke them. That guy was nuts that night. In any case, the internal turmoil was something I've never forgotten. My experience suggests don't mix mothers and "johnsons". It will destroy your emotional being.

Right on!!! Well done

Well the pastrami here is still mighty excellent in the perspective of this eater who certainly experienced a huge share of Jewish deli in the NY region The rye is classic. Perfect crust, not way too crusty...Its a meat sandwich not an expression of bread. I had the pastrami with slaw. Very classic. In fact too much for me to finish. It's not a classic deli. It serves this food with tremendous variations and upgrades. Still an excellent choice in Dupont Circle imho.

Deals between a lease holder and an outside operator never seem to work and always seem to result in problems.

There are many dishes and foods l love there. That is not one of them. If I was forced to eat one I'd crack it in half and lick the creamy filling.

Entirely agree with Don. That is a terrible connection. I sort of know from a real life story that has a too close connection to that title. As a broker we represented a well known food retailer. Long ago they wanted downtown sites besides their mall stores. It was a food retailer...but I better leave out real names. The national Real Estate rep visited DC. He'd been touring East Coast cities. My colleague and I had 3 great locations for him and his group. On the day he showed up it was a beautiful spring day; the first nice day of the season. I remember the day well. Its my mother's birthday. My norm at that time was to send a gift/flowers and call her. This was in the early 1980's. No internet/no cell phones. On day 1 we had planned a walking tour with this guy. It didn't take but a few moments to realize this was going to be a waste. This was a horny fellow. All he could discuss was women: women's features, women, women women. He had no interest in space, window lines, walk around traffic etc. I think we saw the first piece of space but recognized this was a lost cause. Okay...we still wanted to "bond" with this new client. We tanked the rest of the walking tour and took him to Camelot, the Strip Joint on M Street. Now I was having severe problems. Thinking about your mom and looking at strippers just doesn't connect. In fact its sort of sickening. I was struggling at the Strip Joint. I could add a lot of details and funny parts of the story...but lets just say my spirit, psyche and mental conditions were at a low. I finally got out of there after a couple of hours, got home, was reasonably sober, called my mom....and felt infinitely better. Strippers and moms....Those two concepts just don't mesh in any way whatsoever. On the next day we had this "rush schedule" planned with 3 meetings with 3 landlords; an early, a midday, and a late day meeting. My colleague showed up at work. He told me he stayed with the guy till about 11 or 12. Holy cr@p. That would have been about 6,7, 8 hours at a strip club. My colleague left. The client was still there...and freaking hammered. Time for the first meeting--> no client. Again; no mobile phones or internet. We didn't know where the guy was staying. We called the first landlord; lied about the client changing plans and cancelled the meeting. A couple of hours later...--> still no client. We cancelled the meeting w/ the 2nd landlord. A couple of hours later: same thing. Cancelled the 3rd meeting. Later the client shows up: disheveled and a sh!p eating grin on his face. He closed the bar, went to his hotel w/ a dancer...and missed all his meetings. The guy, though, was happy as could be. He promised us he would make deals.....and he did. As for me....let me tell you. Your mom is on a higher plain. Don't mix anything having to do with your johnson and your mom!!!!!!!!!!!!

Signed up and voted. Good luck.

I stopped off at Epic Smokehouse in Pentagon City the other day after a late meeting. No thread here yet. Its about 1 1/2 years old. The restaurant is long and narrow with a full big window line. Its not the most attractive walk around neighborhood --across from a big blank wall at Costco...but Oh my there are a lot of new residential high rises in the neighborhood. The long window line looks into a handsome sleek restaurant. I was only looking for a quick meal; went to the bar and ordered off the bar menu, choosing an Epic Burger and an IPA. One part of this meal was simply heavenly; The fries were magnificent; evidently doubly fried in a mixture that includes sage, rosemary, thyme and one other herb. Truly delightful with a memorable taste. Burger was okay...not great not bad. But those fries--> Just delightful. I'll go back for more.