Sthitch

For all of the times I have been to Craft I have never tried any of the more complicated dishes. I always assumed that if I wanted them, I would just stick with Gramercy Tavern (which does a wonderful job on them).

I would recommend Craft. The food is simple, but perfectly prepared. I have been a number of times, and never had a course, or a side that was anything other than spectacular. As an example, the lobster is so sweet you will think that they must of added a touch of sugar to it. As for Artisanal, just go and order cheese or fondue, avoid the rest which is fine, but nothing spectacular. --- Craft (bilrus)

For a while I was in search of a decent properly made Manhattan (finally found at the Four Seasons in Georgetown). One place I tried was "Off the Record" at the Hay Adams. I asked for a Manhattan made with Rye (as they were originally made, and should continue to made with). The bartender who has been written-up as one of the best in the district told me, that bourbon and rye are the same thing. Of course he was right other than one being made primarily out of corn mash, while the other is made mostly with a grain called RYE!

This was the one snack from a box that I could get my mother to buy me. If I could find them again, I would buy them in an instant.

Tonight my wife and I made another delightful stop by Bombay Curry Club. We started with our usual order of Tandoori wings. And followed that with the above mentioned Chicken Kadai, and the Korma. On the side we added some Major Grey’s, cucumber raita, and an onion kulcha. The wings were as good as could be expected. When they arrived to the table searing hot, I grabbed on of the wing section, and used a knife and fork to split them apart. At this point bbhasin noticed this and came over to check on why someone was eating his delightful wings with a knife and fork. I assured him that I was only using the utensils to keep from blistering my fingers. These wings were as good as ever. Since we were going to be trying the Kadai, my wife asked that we get something not hot. So we decided to order the Korma. It is not my first choice, but it was as serviceable as ever. Then game the Kadai, it starts off mild and flavorful, and then suddenly you can feel the beads of sweat appear on your forehead. The flavors are as complex as you will find in any dish, Indian or not. My wife and I found that mixing a bit of the raita, rice and cutney with a bite of chicken brought about an even greater level of complexity. I know that this is hearsay, but damn is it good. Bbhasin informed us that they are planning on tweaking the menu in the coming months. They are going to try out some of the new dishes on the Sunday buffets.

It is on Chain Bridge Rd, right where it splits with with Old Chain Bridge Rd.

I often find myself sitting and reading Culinary Artistry. It is one of the best food reference books I have ever read. Whenever I travel somewhere that I know is going to require me to cook, but I do not know what the ingredients are going to be, this book travels with me. It provides a great deal of inspiration.

I have been to the in McLean several times and really have enjoyed it. The last time I was there I tried the peach ice cream, and it tasted just like a fresh peach. The strawberry ice cream is also very good. My neice puts in a vote for the cotton candy gummi bear, but for me that would be a submission for the "Too old to eat it" thread.

So for $84 can we expect some '82 or '86 Lafite?

I wanted to go, but my wife and I are going to Italy on Thursday and we need to finish some last minute errands.

Rocks, when it comes to Bombay Curry Company my only response is Yes, Please. I often crave their butter chicken and Korma. But he under sells the wings. They simply kick ass. They have a little kick to them, but are a must have to start all the dinners that I have there. I have not had the Chicken Kadai, but will the next time I visit. I just wish that I could convince my wife to agree to ordering the fish curry (hopefully soon). I notice that he does not mention the breads. I find that they are quite good. There is one that has onions baked into it that I absolutely love (sorry I cannot remember the name). The Naan is also well done, it is light with a pleasent crispy bottom, and a soft top.

As long as it is not Westfield Group or The Mills Corporation buying them. I just couldn't imagine going to Shoppingtown Tyson's, or Tyson's Mills.

Principia, Comparing the two Tyson’s Corner malls to King of Prussia and the two examples in Atlanta are like apples and oranges. In both cases the two neighboring malls are managed by Simon Properties. Since the Tyson's malls are owned by different companies, to do what you suggest is collusion, and would only cause legal headaches for both owners.

No, Galleria is owned by GGP, while Tysons Corner Center is owned by Macerich. If they were owned by the same company, they would have connected the two with a tram, or at least a elevated walkway.

I do think that Lerner is happy. One of the reasons why this expansion to Tyson's was first proposed was to try and compete with the more upscale Galleria. The tenants in a property play only part of the role of being upscale, the other important factor is the ambiance. If it is as pedestrian as Joe wrote, they have taken a step backwards, not a forward in competing with Galleria.

Dean, I have looked forward to trying your restaurant, this review did not dissuade me from that. And after your classy reply to the review I hope that I will be able to pay you a visit more quickly than I had anticipated.

I had the same experience at their location in San Diego (a business outing took me there, so it was not my choice to go).

Ouch

I have not seen it in years, but I remember "Who is Killing the Great Chefs of Europe" being very funny. If I remember correctly, the chefs were all killed with either food, or cooking implements. And with a sound track like this how can it be a bad food film?

Oh BV a wine that has provided me as many heart breaks as Opus One and Insignia. I have had old wines of all three that were transcendental, but the newer offerings have been very disappointing.

I understand that Good Guys makes a decent burger

If you like the traditional Thanksgiving fare and then some, the Ritz Carlton in Pentagon City does an amazing job.

My three most over-priced wines would be: 1994 Screaming Eagle - It was a very nice wine, but it was not good enough to justify the $1200 that people are willing to spend for it. I understand this was one of their lesser vintages, but I have had off vintage Petrus that made me understand why that glorious wine commands the prices it does. 1988 Krug Clos de Mesnil - A beautiful champagne, and is in my top five best sparklers, but I believe that the 1988 Krug is better, and for half the price. White Zinfandel - Overpriced even when free.

I am wondering if the kegs actually have to go into the hands of the county liquor thugs before they are delivered from "the mothership".

I let me subscription lapse, so I am interested to see what the change is. I find that the first thing I do when I step into a bookstore is head right for the magazine section to see what new cooking magazines are available. I always pick-up the newest Cuccina Italia, Intermezzo, Food Arts, Pastry, and Chocolatier. I guess I should really subscribe to them. While not really a magazine, but still a periodical I really like Art Culinaire. The latest Intermezzo did something that I have never seen in a cooking/food magazine before, and it was quite annoying. On the cover they show a scallop dish that looked very intriguing, however, there was not a recipe for it, or even a description of what the dish was, or where it was from. I hope this is not a trend for them.