Lary

Reopening the end of December?

"Historic Cedar Knoll to Reopen with Seasoned Culinary Team" by Mary Ann Barton on patch.com

andrew's a great guy, looking forward to this

There was a popup with ramen, but it's over now.  This ramen appears to be on the regular lunch menu.  I assume the EBY in the name is Erik Bruner Yang.

that's what i was getting at. we are taking about erik bruner yang's (very tasty) dish, when tim ma is an incredibly talented and creative chef. he doesn't need his buddies recipes, in my opinion, i hope that's a compliment as i love tim and joey's restaurants.

note to self: never host a pop-up

major props to business owners that buck the status quo (and get free publicity for doing it), and not to get too geoff tracy and all but... come on. giving extra attention to restaurants who have a no-tip policy?  is mcdonalds in the dining guide now? having no idea what operators pay their staff in addition to tip income, and assuming that we all pay minimum wage with no tips to back of house, and only server pay plus tips to bartenders? do we know how much these no-tip folks pay their staff vs those of us who pay hourly plus tip share, and what their staff actually takes home?

as a consumer, what's the difference, assuming one has the super advanced mathematical skills to calculate a percentage instead of having an operator tack it on (and maybe/probably taking a cut of that brilliant "service fee" for their operating expenses/yacht fuel)? yes, raise the federal minimum wage significantly, retaining the current stipulation that tipped workers have to make AT LEAST that with hourly and tips, or the operator makes it up. this would help low paid members of the entire customer service industry, not just low income workers in restaurants owned by schmucks. those of us who ALREADY pay a decent wage to our tipped workers won't bat an eye at this, because we hold onto our beloved staff by paying more than we're required to already.

we've tried the new "yummy kabob" (gallows & 495, in the old "photoria" building behind 7-11) a couple times and were pleased. beats the other kabob options in the immediate area. 

countdown to copying brooks' recipe begins

Not your asshole kid's Four Loko

07/03/15 - "It's Not Your Father's Root Beer - But Whose Is It?" by Don Russell on philly.com

Hey guys. In a real situation here. I'm staying for a few nights at the Inova Fairfax Hospital on Gallows Rd, right near the Mosiac District. Can anyone recommend some delivery/take-out options near me that will travel/reheat well? There's no way I'm eating this hospital food. I notice Elephant Jumps, for example, is near me but I've only ever had experience dining in there. Does any of the food from their "serious authentic Thai food" menu reheat well? I loved the Gang Hung Lay when I ate there but have no idea how it would handle even the shortest of drives.

Anyway, all suggestions are welcome!

While it's a pain to pull up to, matchbox has a pretty strong takeout game with dedicated heat-lamped station. elephant jumps travels well and is an easy grab. in a pinch the 24 hour cafeteria has a healthy and pretty tasty thing of farrow, beans and veggies in a cup in the grab and go cooler when you first walk in.

They don't have beer here but when i can, one for my partner in business and matrimony who just popped out our little dude

Would someone please recommend some dishes at Elephant Jumps? Admittedly I've only been about three times - none recently - but I haven't seen anything even approaching greatness. I'm willing to believe I've ordered wrong, and am certainly game to try it again (realistically, it will be most likely be for lunch, probably as carryout, if that helps you answer).

T3

i still believe merriopolis can support a couple expensive and worth it restaurants. not everybody in nova wants to schlep to dc to pay too much for a meal.  

McLean butcher, a real full service butcher 

seriously, i wish this guy or someone would open something of this caliber in merrifield, falls church or annandale.

We had a fantastic meal at villa mozart after finding out about it on this thread, thanks!

Favorites i don't think were mentioned:

Green Pig

Sea Pearl

"Beavis and Butt-Head Lick A Toad"

Or, as Agatha Christie might say, "And Then There Was Brine."

saying though, since croxton, isabella and cooper share(d?) money people doesn't it seem a bit of a conflict of interest first to open brine to compete with gypsy soul and then do this fishy popup thing to compete with brine?

The Mike Isabella restaurants are becoming wildly inconsistent. A good cook was pumped up by investors, is expanding as quickly as the (PR/TV-subsidized) free market will allow, and you're beginning to see the logical conclusion of such P.T. Barnum-style foolishness.

No more elephants in circuses. The suckers have all died off at the rate of one a minute, and now it's their grandchildren who are reading the internet.

every cook wants to be a chef-owner, and every chef-owner can't wait to have a team reliable enough to execute their concept without being in the restaurant every moment of service no matter how much you love the place, cooking is your passion etc. Once you are comfortable trusting daily service to your team it must be hard to say no to people who want to profit from your success with gobs of money or an "offer you can't refuse" on a new space to expand your concept if you don't have the capital to diy. so anyway i think this dude's beyond chef/elephant and hopefully has a good run as head greek of kapnos corp. We have eaten at his restaurants a couple of times and It was, as the grandchildren say, tight.

the weber smokey mountain is a great smoker that can be used as a grill by removing the middle section. beats having 2 things out there. 

it's hard to lament the impact of this on either corporation, but this article doesn't even mention the hit that us foods and its employees took while this all slowly went down. we had an awesome us foods rep, but dumped them when the merger was announced. sorry steve. 

I was just looking for a way as a member to praise a restaurant (not star ratings, just likes, which are already incorporated into the site) without saying something stupid (see here) or the same thing everybody else has already said (long line, lychee salad). It would also connect members who realize they like the same stuff. But i like the site as it is.

Thanks don!

First of all we don't do paninis, we are straight up flat-top griddle.

Parking in the lot will most likely be an issue, but there's plenty of public parking on lee and oak (the streets on either side of us) during our operating hours. We do a busy dinner every night but should have some seats at the bat at least!

"Like" button for restaurants in the dining guide, for members who'd like to voice our stupid opinions without writing dumb reviews

We have taken a couple different veg friends to gypsy soul and they've been pleased with the couple non-animaly items, and my wife often opts for the pasta dishes at 2941. they have a nice veg one with morels right now. both places you can wear jeans but i definitely still get a "that guy" kinda vibe from suited patrons and certain staff at 2941 due to my aversion to wearing nice things. I think patawmack farm can /does do a veggie tasting menu, i was not the only one scrubbing it there even though the website said dressy. It's a very pretty setting for a special occasion.

we've used gustavo vasquez for a number of things, his crew can do most stuff 

paintandmore1@outlook.com 7036758444

not trying to get any money back from poslavu, just ready to ditch them but wondering if Revel is actually any better (the googles say revel's the best iPad pos, a step above poslavu but also more $$$$).

we've been using poslavu for 3 years at spacebar and 1.5 years at galaxy hut. while the functionality and programming aspects are great it is constantly glitching/crashing/swipers fail/support is useless when you can finally get in touch with them etcetcetcetcetc. we've upgraded our internet, iPads, swipers multiple times to try to get the thing running smoothly but it still gives our staff (and customers, who have to wait while we fiddle with the magic screen) major frustration.